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Culinary School the Gluten-Free Way: Goat Cheese Timbales with Parmesan Crisps & Beet Vinaigrette

Posted Dec 08 2009 2:52pm

One of my major culinary vices is goat cheese. I love it on rice crackers, in sauces, as a flavor enhancement in risotto and pretty much even by itself on a spoon. I love the texture, the flavor and the creaminess. So I was thrilled at school today when I found out we were making a fabulous appetizer that showcases goat cheese both in the base and dressing. The recipe is Roasted Vegetables Timbales with Goat Cheese, Parmesan Tuiles and a Beet Vinaigrette.

At this particular moment, you're probably sitting there wondering what on earth a Timbale and a Tuiles are. Well, they are basically fancy culinary words to describe the food item. A Timbale actually refers to the shape of the food item. In this case, it's shaped like a large thimble that you'd use when you're sewing. For this recipe, we're going to stack roasted vegetables layered with a goat cheese mixture into a mold and then cook them. We'll top them with a delicate beet vinaigrette that is bright pink! (don't be afraid of the color! The taste is amazing!)

A Tuiles is basically a parmesan crisp. The originally recipe called for 1/2 cup of all-purpose flour. To make these gluten-free, I substituted 1/2 cup of my famous All-Purpose Gluten-Free Flour Mix. It worked perfectly and my chef instructor even said she couldn't tell the difference. If you don't feel like making the flour mixture, just use the Whole Foods Brand Gluten-Free AP Flour. It works very well! 

I know this recipe sounds complicated, but when you actually break it down into steps, it doesn't really take very long. The taste is well worth the effort!

Roasted Vegetable Timbales with Goat Cheese, Parmesan Tuiles, and Beet Vinaigrette- 4 servings

Timbales
8 plum tomatoes
3 Japanese eggplants, cut in 1/4" thick slices
3 zucchini, cut in 1/4" thick slices
3 yellow squash, cut in 1/4" thick slices
Extra Virgin Olive Oil (EVOO) as needed
Salt to taste
Pepper to taste
1 log of goat cheese (for added flavor, mix in minced chives, shallots and thyme)

1. Slice the tomatoes into 1/4" rounds.  Place on a sheet pan, brush with olive oil and season with salt and pepper.  Roast in a 350 degree oven for 30 minutes, or until the tomatoes are semi-dry.  Repeat with the eggplant, zucchini, and yellow squash, roasting until they are lightly brown, about 10-15 minutes.

2. Soften the goat cheese by pulsing in a food processor.  Add a drizzle of EVOO and season with salt and pepper.

3. Assemble the timbales by placing a layer of roasted tomatoes in an aluminum cup or small corning ware dish.  Follow with a layer of the softened goat cheese, eggplant, goat cheeses, and zucchini.  Continue layering until the cup is nearly full.  Repeat for 6 timbales, reserve.
 
Tuiles
2 cloves garlic, peeled
4 ounces butter softened
2 teaspoons sugar
2 egg whites
1/4 teaspoons salt
1/2 cup AP gluten-free flour
2 oz parmesan cheese, grated
2 tablespoons rosemary, minced
 
1. Blanch the garlic cloves until very tender, and drain.

2. Puree the garlic and butter in a food processor until smooth. Add the sugar, egg whites, salt, flour, and parmesan cheese and pulse to incorporate the ingredients.  Do not over-mix or the butter will begin to melt.

3. Pipe 1/2" circles of the batter onto Silpat baking mats and using a small offselt spatula, spread each drop of batter into 2" circles.  Sprinkle the tops of each tuile with some minced rosemary.

4. Bake in a 325 degree oven for approximately 6-8 minutes; be sure the tuiles have browned around the edges.  Remove from the Silpat, place on a paper towel and cool. Serve as a garnish with the Timbales.

 
 Vinaigrette
3 beets juiced
1 fl ounce red wine vinegar
1 teaspoon Dijon mustard
3 fl ounces EVOO
1/4 bunch chives, minced

1. Reduce the beet juice to 6 fl oz.  Add the vinegar and mustard.  Emulsify in the olive oil, using an immersion blender and season with salt and pepper.  Stir in the chives. Reserve.

2. Reheat the timbales in the oven.  Place the timbales on a plate and drizzle some of the vinaigrette around. Garnish with the parmesan tuiles and minced chives.
 
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