Recipe of the day - 3/07 - Potato Timbale with Horseradish Cream
 

Potato Timbale with Horseradish Cream

For the timbale:
2 cups cooked potatoes, riced
1/4 cup grated Parmigiano-Reggiano
2 egg yolks
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh chives
Salt and pepper
1 tablespoon butter
1/4 cup bread crumbs
1 cup sour cream
1 lemon, juiced
2 tablespoons prepared horseradish
Salt and pepper

In a mixing bowl, combine the potatoes, cheese, yolks, and fresh herbs together. Season with salt and pepper. Butter and bread crumb 4 (4-ounce) ramekins. Spoon 1/2 cup of the potato mixture into each ramekin. Bake the ramekins for 8 to 10 minutes or until golden brown. Remove the timbales from the oven.

If you don't have any ramekins, which I am sure most people will not, you can use smaller coffee cups or anything that looks like a portion-size that is oven safe.

You can sub Parmesean out for any hard Italian cheese, Asiago works and is alot cheaper.

If you do not have a ricer, you can lightly mash the potatoes, ensuring that there is no lumps, but not mashing enough to get the potatos all gummy. A ricer gets the lumps out, and makes the riced product nice and lite, mashing will just make a denser product.