All content copyright Katrina Hall 2008 through 2018

Monday, October 20, 2014

egg timbales with chopped herbs

I have finally torn myself away from walking in this autumn wonderland - what a beautiful Fall it's been , every day glowing with bright oranges and golden yellows - and for once the lack of rain has lengthened leaf-peeking season.

To celebrate Monday, I decided to again make Craig Claiborne's egg timbales, which are  creamy, custardy unsweetened puddings with a generous amount of finely chopped herbs.  It's been years since I've looked up that recipe!  The only thing I was wishing I had added was a tablespoon of good Swiss cheese, but that's an indulgence  - I do love cheese. The timbales are very mild and soothing, and elegant enough for a brunch.

Here's the recipe I made today:

1 cup whole milk or light cream, scalded (which means heated to just under simmering or boiling)
3 large eggs, slightly beaten with a fork
1/2 teaspoon kosher salt
1 tablespoon minced scallions, greens included
1 tablespoon finely minced fresh dill (you can also use parsley)
1/2 teaspoon dried tarragon
Swiss cheese, grated, 1 tablespoon (optional)

Preheat oven to 325F.
Heat a kettle of water to just boiling.
Butter 3 standard ramekins or small ovenproof cups.
Add the scalded milk or cream to the eggs, whisking, then add the salt, herbs, scallions and the cheese, if desired.
Ladle the mixture into the ramekins.  Since they do not puff up, you can fill to just under the top of the ramekins.
Place the cups into a deep sided pan (I used a small cake pan with 2 inch sides), then pour the simmering water into the pan no higher than 3/4ths up the sides of the ramekins.
Set in oven for 35 minutes, or until a knife inserted in the middle of the ramekin comes out clean and the mixture is firm.

Serve with toast, English muffins, or a thick slice of buttered French bread.
Makes 3 servings.

Today I am sealing my bedroom floor, which is beautiful old wood - but after 150 years or so, has shrunk, leaving large cracks that let the cold air (and the mold) straight into my bedroom.  After that can I put down a rug or carpeting so no more cold feet in the winter:)


La Table De Nana said...

It is such a pretty floor..I love older homes..
The egg timables are cute cute..Our fall..the leaves have been glorious but too many dark skies to appreciate their full beauty and many leaves are gone..

katrina said...

That's a surprise, Nana -we usually have very similar weather. Too bad for you, but happy we had so many long , bright (if not sunny) days that enticed me outside every day.
Tomorrow the second coat goes on the floor, I do half a room at a time, since it's almost impossible to move the bed out, unless I want to take it apart:) Those timbales were wonderful, especially while warm, glad you liked!

Barb said...

The egg dish looks quite delicious - again, something I've never had before.

Your floors are beautifu! I love old hardwood. My house is 90 years old (just a youngster compared to yours :-).) and I love the old floors and the old woodwork. As they say, "they don't make it like they used to."

katrina said...

Better late than ever, Barb! I miss that old house (now in a 30's apartment house in Minneapolis, 2016) and I do miss the antiquity of that old house in New Hampshire. Totally agree with you! There is a beautiful patina to that old wood.