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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Timbale of Fresh Corn Recipe

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This recipe for Timbale of Fresh Corn is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 or more ears fresh corn (to make about 3cp cream-style grated corn
6 eggs
2-3T grated inion
1 tsp salt
4-5 T fresh minced parsley
2/3 cp lightly pressed down crumbs from crustlesss NONsweet bread (almost impossible to find in U.S. bread so I remove crust of French bread and make crumbs)
2/3 cp lightly presed down grated cheese (such as a mixture of good Swiss &/or cheddar or mozzarella
2/3 cp heavy (whipping)cream
6 drops hot pepper sauce (or 1/8t cayenne pepper)
8-10 grinds fresh pepper

Also need straight-sided 8 cp baking dish, 5-6 in deep and a larger baking dish in which to set it
Directions:
Directions:
Cut midway through corn kernels. Then scrape firmly against entire cob in order to extract remaining corn kernel. You will have a mixture of kernels, creamy "pulp" & juice. Measure to be sure that you have 3 cp. Beat eggs & add remaining ingredients listed, including the 3 cp of cut and scraped corn.

(Recipe may be completed evena a day in advance to this point. Cover & refrigerate.)

Preheat oven to 350º. About 2 hrs before serving, butter (unsalted) the 8 cp baking dish & line bottom with a round of buttered wax paper. Stir the corn mixture in order to blend thoroughly & pour into the dish.Set corn dish in larger dish & pour boiling water around to come 2/3 of way up the sideof the corn-filled baking dish. Bake in lower-middle level of oven for 1/2 hr & then turn thermostat down to 325º and bake an additional 1-1/4 to 1-1/2 hrs. Water surrounding timbale should almost--but never quite--bubble; too high heat can make a custard (which this is) grainy. Timbale is done when it has risen almost to fill the mold, the top has cracked open and a skewer or knife plunged down through the center comes out clean. Let rest 10 min or more in turned-off oven, door afar, before unfolding.

May be baked a hour or so before serving; the timbale will sink down as it cools, but who would ever know how high it might have been, once it is unmolded?
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Our dinner group enjoyed very much this recipe from "Julia Child & Company." Doesn't that last line last sound like the irrepressible Julia!
I cannot recall whether or not we risked unmoldeding it or just served it from the baking dish. It was delicious with fresh Minnesota corn.--Aunt Judy

 

 

 

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