Timbale di Riso, "Soda" Biscuits, Hasselbackspotatis, Strawberry Cream Pie

Timbale di Risu
Easter Sunday, time for something special.  Not sure why I don't make these more often, they're fabulous, flavor-filled and elegant!  Timbale is Italian for "drum" -- like the orchestral tympani drum.  Risu means "rice",  What we're making here is a drum-shaped rice crust filled with "goodies".  

Crust
For the rice crust use short grain "sticky" rice, not the longer grain rices.  You need to make about 4 cups or a bit more of cooked rice.  I used my rice cooker and did it all in one shot.  You don't have to flavor or color the rice, but it's a nice touch.  I used about 1-1/2 Tbsp of Sazon Tropicale -- one of my go-to Latin spice blends which has saffron and achiote in it among other things, to give a dish great flavor and a golden yellow color.  You could use turmeric, cumin and coriander.  Add the spices as the rice starts to cook.  When it's cooked, spread it out and fluff it, and let it cool to room temp.

Filling
The sky's the limit -- be creative! You don't need to stick with an Italian profile, either.  You could make an Asian flavored timbal, too which I think would be quite nice.

Common fillings include cooked ham, poultry, meatballs, sausages and bacon all go well. I've never tried seafood, but with the right mix of other ingredients and spices it could be very nice!  

Large cut vegetables like carrot, parsnip, potato, onion, red or golden beets (beet root to my UK friends), turnip or rutabaga, sweet potato or yam, yuca, celery... you get the idea.  You'll need about 4 cups of bite-size pieces par-cooked (boiled, steamed, microwaved) al dente. 

You'll want some cheese too; cubes or shredded -- a cup or more. 

Gravy -- tomato-based pasta sauces are very Italian of course, if you're sticking with that flavor profile.  Romesco if you want Spanish flair. Any of the Bisto gravies and sauces are good too; so is a white roux.  You'll need about a cup.

Once the crust is filled, use the remaining rice to make the top and seal everything inside.  Bake the timbale at 400F for about an hour until you get an internal temp around 190F.  If the top starts to get too brown, cover it with foil and keep baking. Rest the timbal about 30 minutes before unmolding as shown above, and slicing.

                                                

FWIW, you don't "need" a springform pan to make a timbale.  I've made them in round clear glass pyrex "mixing" bowls, and even a fluted bunt pan for an extra special presentation (that was a real challenge, getting the crust to stick to the central cone!).  Whatever you use, make sure it's either non-stick or greased/sprayed so the rice will release when cooked.

"Soda" Biscuits
Also called 3-Ingredient Biscuits.  These are simple and simply tasty.  My UK readers will recognize that these look very similar to a savory scone.  Try this recipe and tell me what you think.  All you need is

2-1/2 cups of Self-Rising Flour
1/2 cup Sour Cream or plain Greek Yogurt or plain Icelandic Skyr (my favorite)
1/2 cup Lemon-Lime Soda or Club Soda or Ginger Ale

Yep.  That's it.

Fold together the flour and yogurt and make a well.  Slowly pour in the soda -- you want to keep as much "bubbly" as possible -- and fold into the flour/yogurt .  When everything is folded together, lay down some bench flour on your counter, and plop down the sticky almost-dough.   

Dust the top of the mass with some more flour.  Now use your hands, or a spatula (my choice) to fold and knead the mass into a no-longer-sticky dough, adding more flour as needed. 

Roll or pat the dough out about 3/4" thick and use a biscuit cutter or water glass to cut out 2-1/2" to 3" disks.  Repeat until you use up the dough.  You should get 6 biscuits and maybe a small "sampler".    

Bake for 15 minutes in a pre-heated 425F oven, until GB&D -- golden brown and delicious:

Split a hot muffin and slather with butter,  Heavenly! 

I served these biscuits alongside Clean Out The Fridge Soup, but they also go well for breakfast with a dollop of marmalade.

Hasselbackspotatis  Easy Hasselback Potatoes
This potato presentation was invented in 1953, by Swedish chef-trainee Leif Elisson at the Hasselbacken restaurant in Stockholm.  Simple, elegant and tasty as a side or main course; my version cuts (all puns intended) the worry out of making all those thin slices.

1 Baking Potato per person
1/4 cup of EVOO and melted Butter mixture 
Herbs & Spices -- smoked paprika, Italian seasoning, any 24/7 blend, whatever appeals to you
2 Tbsp grated Parmesan Cheese
Optional Garnishes -- bacon crumbles, more cheese, parsley, chives

Scrub the spuds well, then microwave them for 6-10 minutes until mostly done but still somewhat firm.  Cool.  This will make the thin slicing step much easier  -- trust me, raw potatoes can be very difficult to slice thin without breaking.

Pre-heat your oven to 425F.  An air fryer or countertop convection toaster oven is perfect here, unless you want to heat up the whole house. 

Combine the oil/butter with the herbs & spices.  

Take your thinnest bladed large knife(I used a bread knife, a filet knife would also work well)  and two wooden spoons (or other wooden implements), set the spoons & a spud up as shown below, and start slicing -- as thin as you can -- not quite all the way through the potato. You want slices only 1/8" to 1/4" thick.  The tool handles keep the knife from going all the way through.

This was my first spud and I overcooked it just a bit in the microwave.  You can see how the skin is separating from the body, making it harder to slice without tearing the skin.  Your microwave may vary, I reduced the time on the second spud to 6-1/2 minutes and it turned out perfect.

Brush and drizzle the potatoes with about half of the herbed butter making sure to gently get some between the slices.  Add Parmesan to the remaining herbed butter and reserve.

Bake the potatoes for 10-15 minutes.  Brush with the remaining oil-herb-cheese mixture and bake another 10-15 miniuutes until the outsides are nice and crispy.  Here's my second spud:

No-Bake Strawberry Cream Pie
Just had to have an elegant dessert for Easter Dinner, now didn't I?  We had a good bunch of fresh strawberries that needed to be used up (spring is strawberry season here in Florida and we grow lots of them).   This would also make individual servings nicely.

I used a pre-made crumbled Oreo crust -- graham crackers or a pre-made GC crust work too
2 cups quartered fresh Strawberries
1 Tub Cool Whiptm or equivilent Whipped Topping 
1  3oz packet of Strawberry gelatin dessert, I used the Starbursttm brand not Jello-Otm but either works fine 

Cut your strawberries and chill them. Of course you can use a variety of fruits and flavored gelatins but not acidic ones like mango (darn it) or pineapple.   Check your package to be sure.

Make the gelatin according to package directions, making sure your containers are chilled.  Let the liquid set on the counter for 10 minute or so to slightly thicken.  Stir in the fruit.  Then fold and stir the whipped topping into the liquid until you reach a lump-free creamy consistancy and it is thickening nicely.  Spoon the filling into the crust and place in the fridge to finish setting for at least a couple hours or overnight.

Romesco-Mushroom Pasta, Asparagus Pesto, Posole

Pasta with Romesco & Mushrooms
We like the Banzatm brand pasta made from chickpea flour.  Very tasty and quick to cook, and available in several long and shaped verieties.  Unlike some of the non-wheat pasta, these don't disintegrate if you cook them too hard or thirty seconds too long.  For this application I used the Cavitappi shape.

Sally's lunch portion of Romesco-Mushroom Pasta

1 box Banza Cappatavi cooked to package directions
12-16 oz chopped "Wild" Mushrooms -- or a mix of "exotics" from the market
Romesco Sauce

Romesco Sauce
This quintessential Spanish red pepper sauce is fabulous in so many ways, and so easy to make, there's no excuse for not keeping a jar in your fridge.

3 Red Bell Peppers,  topped and seeded and cut into pieces 
6-8 Cherry Tomatoes or 2 Romas
1/2 large Sweet Onion cut into chunks
3-4 cloves Garlic, peeled
1/4 tsp Turmeric
1/2 tsp Smoked Spanish Paprika
2-3 Tbsp Balsamic or Red Wine Vinegar
2-3 Tbsp White Wine Vinegar
1/4 cup more or less, EVOO

Roast the veggies, skin side up, for 30-45 minutes until the peppers are blackening. DO NOT PEEL!  The blackend bits contain all the roasted flavor.  Cool.

Place them in your food processor and take them for a spin.  Add the spices.  When nicely pureed, drizzle in the vinegars and keep spinning.  Slowly drizzle in the EVOO, until you get a texture you like.  You do not need to use all the oil.  Spin a minute more to make sure everything is combined.  Taste.  You can adjust the spice level, add a bit of salt or fresh cracked black pepper, a bit more paprika etc. until you like the result.  

Store in a screw-top jar in your fridge for weeks if needed.

Saute the mushrooms in a bit of butter and reserve.  Make the pasta to package directions.  Drain.

Dress the hot pasta with warmed Romesco and  top with a scoop of hot sauteed mushrooms.

Pasta with Asparagus Pesto 
Another Banza brand pasta -- this time Shells. 

Banza Pasta - Shell shaped 
Asparagus Pesto
Chopped Mushrooms
1 cup Frozen Peas
shaved Manchego Cheese

Cook the pasta to package directions.  Add the frozen peas towards the end of the pasta cooking time.  Drain and reserve.

Saute the mushrooms with savory herbs and spices like my Scarborough Fayre blend.  Reserve.

Asparagus Pesto
This is a great way to salvage and use those broken off ends that are usually considered too tough to eat and thrown away.  Save them in a zip-top bag in the freezer until you get about a pound (2-3 bundles worth).  Makes a great pesto and base for a savory tart;  or with a bit less oil this is a fabulous dip for crackers and raw veggies.   Makes about a pint of pesto.

1 lb Asparagus butts
2-3 cloves Garlic, minced
1/4 cup Pine Nuts or unsalted Cashews
1/2 cup grated Parmesan -- the cheap stuff
1 Tbsp Toasted Sesame Oil -- gives a wonderful smoky flavor
1/2 cup EVOO

If frozen, thaw the butts, then chop them into 1/4 pieces -- yes, that small, trust me.  Microwave them with 1/4 cup of water for 12-15 minutes until very soft.  Drain.

Add the asparagus, garlic and nuts to your food processor and spin for about 5 minutes.  Now and the parmesan and toasted sesame oil and start spinning again.  Gradually add the EVOO until you get a consistancy you like.  I tend to 'under-oil', as I can always whisk oil  into a small portion to thin it out.

Toss about 1/4 cup of pesto with the hot pasta/pea blend and sauted mushrooms.  Plate and garnish with shaved Manchego for a real treat.

Posole
Sally went off for a weekend visit to Holly up in Alexandria, which left me a chance to cook something I love which she doesn't -- Posole.  Specifically,  Posole Verde con Pollo.  Easy to make and long on flavor.  I made a BIG batch and ate it for dinner three nights in a row!

10-12 Tomatillos, husked and chopped (or used canned ifyou can't get fresh)
1 large Poblano Chili and/or more, spicier chilies if you like
1 Sweet Onion, diced
1 Rotisserie Chicken, disassembled and shredded, reserving one breast for lunch
1 can Green Chili Enchilada Sauce
1 can White or Yellow Hominy, with liquid.
Optional -- Tostados or Tortilla Chips

Saute the onion.  Add the tomatillos and chilies and a cup or so of water.  

Simmer 20 minutes or so until the tomatillos are starting to fall apart.  Add the enchilada sauce, chicken and hominy and 3-4 more cups of water. 

Simmer for another 20-30 minutes to marry the flavors and thoroughly cook down the tomatillos.    Serve with Tostado pieces or Tortilla Chips.

Scarborough Squash, Brunchiladas, Flying Biscuits, Rhubard-Apple Crumble

Scarborough Squash
Why "Scarborough" squash?   This savory dish uses the herbs mentioned in the chorus of Child Ballad #2 -- Scarborough Fayre -- parsley (or savory), sage, rosemary, and thyme.  A combination of herbs I refer to as the Song Herbs or the Scarborough Blend. 

I make this with Acorn squash, but any firm winter squash will work just fine to make an excellant side dish or vegetarian main course.

1/2 tsp each dried, ground Parsley (or Savory), Sage, Rosemary and Thyme,  shake to combine
1 - 2 Acorn or similar squash seeded and sliced into quarters or 6ths
EVOO or melted butter

Lay the squash on your baking sheet, "meat" side up.  Spray or brush the meat with oil or butter, and dust with pinches of the herb blend.   Roast/bake at 400 for 20-30 minutes at 400F.  

Brunchiladas
We hosted a brunch for our neighbors on Sunday, and I was tasked with making a "breakfast casserole",  a fruit salad, biscuits, andbacon.  This eggy enchilada bake really fit the bill.

Grease or spray a 9x12 baking dish.  

10-12 Flour Tortillas, 8" diameter
1 lb New or Red Potatoes, diced
1 bunch Green Onions, chopped including greens, divided.  Reserve a little for topping.
1 Red Bell Pepper, diced -- reserve a little for topping
1 small can Black Beans -- or half a regular size can  -- drained and rinsed
Taco Seasonings of your choice -- packet or assorted spices, to taste
1-2 cups shredded Cheese -- Mexican blend or sharp cheddar and mozzarella mixed
6 Eggs, beaten
optional -- 1-2 Mexican chorizo sausage, skins removed and innards minced

In a large skillet, fry the potatoes in a splash of oil along with 1-2 Tbsp of taco seasoning(s), the bell pepper, onion and the chorizo if using.  Cook until the potatoes are just fork tender.  Stir in the black beans and allow to cool.

Pre-heat the oven to 350F.

One at a time, nuke a tortilla for 10 seconds to soften.  Then fill the tortilla with about 1/3 cup  of the filling mixture, roll into a cylinder and place seam side down in the baking dish.  Repeat until the baking dish is full.

Sprinkle cheese over the top of the enchiladas.  

Mix 1-2 Tbsp of your taco seasoning into the beaten eggs, then carefully pour them over the cheesed enchiladas.  Sprinkle the reserved bell pepper and onions over the top and bake for 45 minutes or so until the eggs are set.  

Cool a bit before serving plain or with dollops of Mexican Crema, Icelandic Skyr and/or salsa!

Flying Biscuits
There's a restaurant chain in the Atlanta metroplex by this name --  and one in Gainsville, FL which we've eaten at a number of times. Their "flying" biscuits are light and heavenly.  The only sugar is just a pinch dusted on top.  Luckily FB shares their recipe!  For my UK readers, an American "biscuit" is essentially an eggless savory scone made with half cream and half milk, self-rising flour and butter.  

Bake for 20-30 minutes until Golden Brown and Delicious.

My favorite way to eat them is as an American Bacon Butty! 

Don't blame me for that extra crispy bacon -- others wanted it that way, all I got were these leftovers!

Rhubarb-Apple Oaty Crumble
The SWFL Produce Co-op came through last week with some fresh rhubarb, so I just had to make a crumble.  I grew up with rhubarb-strawberry as a flavor combination, but Sally had rhubarb-apple, so I thought I'd give it a try.

1/2 lb Rhubarb, chopped small
4 small Apples, chopped
Juice of half a Lemon
1/2 tsp Cinnamon
1/2 cup Brown Sugar
1/2 cup Water

Stir all the ingredients together and cook on medium low for about 20 minutes until the rhubarb is starting to disintegrate.  Taste for the sweet/tart balance as it goes, adding a bit more sugar if needed.   Transfer the cooked fruit to a baking dish to cool.

Crumble:
1/2 cup Brown Sugar
1/2 cup AP Flour
1/3 cup Butter -- chilled and diced
1/4 cup chopped Walnuts
1/4 cup rolled Oats

Stir the dry ingredients together with a fork.  Then cut the butter into the mix using your hands, until you get a uniform slightly sticky mixture.

Sprinkle the Crumble over the Fruit and bake for 20-25 minutes at 375F. 

Serve hot; plain (if you can't wait) or with custard or vanilla ice cream.