Corn And Zucchini Timbales
|Fresh corn kernels||2 1⁄2 Cup (40 tbs), cut from about 5 ears of corn|
|All purpose flour||1 Tablespoon|
|Zucchini||2 , rinsed|
|Minced fresh thyme/1/2 teaspoon dried thyme, crumbled||1 1⁄2 Teaspoon|
In a blender puree the corn with 2/3 cup water for 1 minute, add the eggs, the flour, the sugar, and the salt, and puree the mixture for 1 minute.
Strain the puree through a fine sieve into a bowl, pressing hard on the solids.
With a vegetable peeler cut 16 thin lengthwise slices from the zucchini, avoiding the cores, and grate enough of the remaining zucchini to measure 1 cup.
Squeeze the grated zucchini dry in a kitchen towel and stir it into the corn mixture with the thyme.
Arrange 2 zucchini slices decoratively in each of 8 buttered 1/2-cup timbale molds.
Press the slices firmly against the sides of the molds and trim the ends.
Divide the corn mixture among the molds.
Arrange the molds in a baking dish, add enough hot water to the dish to come halfway up their sides, and bake the timbales in the middle of a preheated 350° F oven for 35 to 40 minutes, or until they are firm.
Transfer the molds to a work surface and let them stand for 3 minutes.
Run a thin knife around the edge of each mold and invert the timbales onto platters.
The timbales may be made 1 day in advance and kept covered and chilled.
Reheat the timbales in a baking dish, covered tightly with foil, in a preheated 350° F.oven for 15 minutes.