Red Hot and Green: Broccoli Timbales

[Guest guest]

* Exported from MasterCook Buster *

 

Two-Peppercorn Broccoli Timbales

 

Recipe By : Red Hot and Green, Janet Hazen

Serving Size : 4 Preparation Time :

Categories : Main dish Ovo

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 eggs

2 cups heavy cream -- warmed

2 ounces parmesan cheese -- finely grated

2 ounces monterey jack cheese -- finely grated

1 1/2 tablespoons coarsely ground white peppercorns

1 1/2 tablespoons pink peppercorns

2 teaspoons dried thyme

1 teaspoon kosher or sea salt

1/2 teaspoon ground nutmeg

3 1/2 cups small broccoli flowerettes -- blanched

 

Preheat oven to 325 F. Lightly grease a six-cup jumbo muffin tin.

 

In a large bowl, heat the eggs until well mixed. Add the cream. cheeses,

peppercorns, thyme, salt, nutmeg, and broccoli; mix well. Evenly

distribute the broccoli and peppercorns among the six muffin cups. Pour

the egg mixture over the broccoli.

 

Set the muffin tin in a 9-x-l3-inch baking pan. Fill the baking pan with

very hot water until it reaches just over halfway up the sides of the

muffin tin. Bake in the center of the oven 45 to 50 minutes, or until a

toothpick inserted into the centers comes out clean. Remove from the

oven and let stand at room temperature for 10 minutes before unmolding.

 

To unmold: Hold a baking sheet tightly over the muffin pan. With one

quick motion, flip both pans over together, so that the timbales gently

fall onto the baking sheet. Place the baking sheet on a flat surface and

gently lift the muffin pan. Arrange on plates and serve immediately.

 

For the consummate special-occasion meal, present these individual

vegetable custards surrounded by angel hair pasta that has been anointed

with good olive oil and laced with fresh herbs.

 

Use a jumbo muffin pan composed of six 2/3-cup capacity muffin cups for

this elegant dish.

 

- - - - - - - - - - - - - - - - - -