Simmer Stock - Kitchen scripts: Potato and Buttermilk Timbale

Potato and Buttermilk Timbale

A timbale is savory custard baked in individual molds or ramekins. These are made with diced potato and minced scallion in a buttermilk custard. I came up with this recipe the yesterday when trying to come up with a side to go with my Rack of Lamb à la Simmer Stock. The buttermilk adds a nice tang to an otherwise rich custard.

Serve them in the ramekin you bake them in, or stick with tradition and unmold them onto a plate. They can be served as the main part of a vegetarian (though not vegan) meal — try unmolding a bunch on a platter, sprinkling on some chopped parsley and serving them as part of a buffet. They are, of course, ideal as a side with any type of meat. The flavor and texture is also subtle enough that they would go well with fish too.

Potato and Buttermilk Timbale

Makes six 4 ounce timbales, serving two as a main course, six as a side.

Ingredients

6 tablespoons butter, melted
2 tablespoons butter for greasing ramekins
2 Eggs
3/4 cup buttermilk
1/4 cup grated parmesan cheese
1/4 teaspoon salt
1/8 teaspoon cayenne
2 green onions, chopped (both white and green parts)
1 cup 1/4" diced russet potato (two medium potatoes)
1 tablespoon flour
Ground black pepper to taste

Directions

Preheat the oven to 350° and prepare 6 four ounce ramekins by greasing them liberally with butter.
In a medium bowl, lightly beat the eggs. Whisk into the eggs the melted butter (don't take the butter right off the burner - let it cool down a little, otherwise you'll scramble the eggs). Then whisk in the buttermilk, salt, cayenne and parmesan.
In a small bowl, toss the potatoes and green onion with the flour and some black pepper.
Divide the potato mixture evenly among the 6 ramekins and pour the buttermilk mixture over the potatoes.
Place the ramekins in one or more casserole dishes and fill the dish(es) with hot water to about half way up the sides of the ramekins (I find it easiest to do this by putting the casserole dishes with the ramekins in the oven first, and then pouring in the hot water with a measuring cup).
Bake for 45 minutes or until a toothpick inserted in the middle comes out clean.

You can serve the timbales in the ramekins, or unmold them (place a plate over the open side of the ramekin, flip, shake a bit to loosen the custard, remove the ramekin, and flip the timbale with a spatula so the golden brown side is on top) for a more elegant presentation.

Posted on Jul 28, 2002 @ 08:08 PM