Sometimes you make something and you just say, “Wow, that is tasty.” Maybe it isn’t the prettiest thing you’ve ever made, or the most refined, or the most complex. But it might be one of the tastiest. This happened to me last night and I’m glad that we had friends on hand to share it with us. This is one tasty timbale.
What is a timbale? The best description I can come up with is that it is a crustless quiche but made in a round ramekin and then unmolded. Two of the cookbooks that I have from the Greens restaurant in San Francisco (The Greens Cookbook and Fields of Greens) have recipes for timbales and I have been tempted for years to make them. I always thought of them as client worthy meals but was almost positive that this is the kind of thing that needs to be served very soon after coming out of the oven. I wasn’t sure how they would hold up after a several-hour waiting period.
We had three couples over for dinner and I decided it was time to timbale. For some reason, I have only 7 – 1 cup ramekins although I know I bought 8, so I decided to make this in a 2 quart soufflé dish and just scoop it out. Yes, I lost something in the presentation but it was really not worth a last minute run to a kitchen store to buy an 8th ramekin. (And yes, I did think about doing that.)
The flavor here is incredible. I mean, how can you go wrong with zucchini, corn, herbs, and sharp white cheddar? But what really made the dish was the sauce. I had my doubts about this blood red chili tomato sauce. I made it the day before and was a little concerned about it being bitter. Turning to Twitter, I learned from the ever knowledgeable Chef Gwen that I had probably over toasted the ancho chilies. Her advice was to add a pinch or two of sugar and just a splash of apple cider vinegar. That did the trick. The sauce has an incredible smokiness and piquancy – a perfect foil for the richness and sweetness of the timbale. All in all? Very tasty.
Adapted from The Greens Cookbook