Red Chard Timbale
By Mischa DeHart on Jan 26th, '10. Viewed 1,360 times.
An unusual and elegant first course dish.
Ingredients
- 1lb of red chard
- juice of 1 lemon
- 2 cups of cream
- 1 Tbs minced garlic
- 1 egg yolk
- salt and pepper
Required Equipment
- 4 remekins
- Steamer set
- Prep Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
1
Prep the chard
Cut along the stems of the chard, separating the leaves from the stems. Set leaves aside and cut the stems into a 1/4 inch dice.
Bring two pots of salted water to a boil. add the lemon juice to one of them.
Cook the diced stems in the pot with the lemon juice for 10 minutes and drain. Cook the leaves in the other pot for 2-3 minutes and shock in an ice bath. Drain.
Bring two pots of salted water to a boil. add the lemon juice to one of them.
Cook the diced stems in the pot with the lemon juice for 10 minutes and drain. Cook the leaves in the other pot for 2-3 minutes and shock in an ice bath. Drain.
2
Make the custard
In a small saucepan, cook the cream and garlic on medium-high heat for 15-20 minutes until the mixture resembles a hollandaise sauce. If your mixture doesn't thicken, cook longer.
Stir the stems into the mixture and cook on low heat for about ten minutes. Your mixture should now be a thick custard.
Cool the custard for 5 minutes and stir in the egg yolk. Add salt and pepper to taste.
Stir the stems into the mixture and cook on low heat for about ten minutes. Your mixture should now be a thick custard.
Cool the custard for 5 minutes and stir in the egg yolk. Add salt and pepper to taste.
3
Assemble the custard cups
Line 4 ramekins with plastic wrap. Dry the red chard leaves and line each ramekin with 3-4 leaves, or more depending on what size your leaves are.
Fill the chard lined cups with the custard mixture. Fold the leaves over to cover the mixture. Finish by folding the plastic wrap over the leaves.
Fill the chard lined cups with the custard mixture. Fold the leaves over to cover the mixture. Finish by folding the plastic wrap over the leaves.
4
Steam
Steam the ramekins over over boiling water for 10 minutes.
Cool for a minute and carefully remove the timbales from the plastic wrap and onto a plate. Serve immediately.
Cool for a minute and carefully remove the timbales from the plastic wrap and onto a plate. Serve immediately.
Timbales can be assembled and refrigerated two days in advance. Steam before serving.
