*  Exported from  MasterCook II  *
 
        Okeechobee Goat Cheese And Asparagus Roasted Pepper 
 Timbale
 
 Recipe By     : Damiano’s
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chanel 5 To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  Cup           Heavy Cream
    3                    Large Eggs
    2                    Egg Yolks
      1/2  Tsp           Thyme
      1/4  Tsp           Coriander
      1/8  Tsp           Cayenne Pepper
    1      Tsp           Kosher Salt
    1      Tbsp          Unsalted Butter
    1                    Large Shallot -- Finely Minced
    4      Whole         Asparagus -- cut tips 1
    2      Med           Peppers: Red, Yellow and/or Green
    6      ounces        Goat Cheese
 
 
 Beat together eggs, yolks and cream. Add thyme, coriander, 
 cayenne pepper, and salt. Melt butter in a large skillet, add 
 the shallots and cook over a low heat until they become 
 translucent. Add the asparagus tips and peppers and cook until 
 soft. Set aside to let cool.
  Crumble the goat cheese into pieces (size of a pea), reserve 
 1/3 for later use. Add remaining goat cheese into custard 
 mixture then add the asparagus and peppers. Butter the 
 ramekins, fill 3/4 full, place them onto a sheet pan filled 
 with 1/4 of water. Crumble the remaining goat cheese over the 
 top of each timbale (ramekin) and bake for 20 minutes. Take out 
 and let rest, then serve with Arugula on Baby Field Greens.
 
 
 Converterd for you with TXTOMC by billspa@tritium.net
 
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