Surprise Packets (Carrot, Beet, Farro, and Chard Packets)

For this recipe you will need ramekins or small soufflé dishes. The recipe calls for four 10 to 12 ounce ramekins, but you can use 8 ounce/1 cup ramekins as well. These are great “make ahead” dishes and can be stored in the freezer. Using left-over farro or other grain makes this dish easier. If you have more than enough stuffing, make extra packets and freeze them or use the stuffing in a frittata or as a sauté. Although this recipe looks long, it is not complex and really does not take too long to do.

INGREDIENTS:

METHOD:

Use the butter to coat the insides of the ramekins well. Be sure to get into the corner between the floor and side. Set aside.

Bring a large pan of water to boil. Once it boils, add a few chard leaves at a time to the water, and as soon as they wilt remove and dip into a bowl of cold water. Pick out enough leaves so you can line the inside of the ramekins with chard leaves. Set the chard into the ramekin so the bottom of the mold is covered by a single leave without any holes or seams. Leave plenty of overlap. Lay in the leaves so they are smooth. You can use a cork or a carrot cut like a cork to tuck the chard into the corner. Be careful not to rip the chard. If you will not be using in the hour, place in the refrigerator.

Chop the rest of the chard and set aside. Cook the carrots in the boiling water until tender. Scoop out with a slotted spoon or strainer and rinse with cold water to cool them a bit, then toss with the white balsamic vinegar and a little salt and pepper. Cook the beets in the boiling water until just done and drain, then remove to a bowl and toss with the balsamic vinegar, and season with a little salt and pepper.

Heat a large sauté pan over medium heat. When hot, film the pan well with oil and when the oil is hot, add the mushrooms, tossing to coat them in oil. Season and sauté until almost tender. Add the wine to the pan and sauté to add a little color to the mushrooms, and cook until the wine evaporates, then transfer them to a bowl.

Add oil to the pan, then sauté the carrots to add some color to them. As soon as they pick up some color and some edges are caramelized. Transfer to the bowl with mushrooms.

Repeat the carrot process with the beets, transferring to the mushroom bowl as well.

Oil the pan if needed, heat the oil, then add the onions and garlic. Cook until fragrant. Add the rest of the chard and cook until flavorful and tender. Add in the vegetables and toss to combine. Cook to heat through. Add the grain and toss to mix in and warm up.

While the vegetables heat through, stack and roll the basil leaves into a cylinder and slice finely. Loosen up the basil pile with your fingers. Scatter the thyme over all the vegetables in the pan and toss to mix in. Scatter the basil all over and toss to combine. Taste and season if needed.

Use a spoon to fill the ramekins to just below the top with the vegetables. Pack them in so they are compact, but not so hard the chard tears. Fold the overlap over the mixture and pack again.

At this point the timbales may be wrapped tightly and frozen, covered and put into the refrigerator for using later in the day, or used immediately. When heating, place a dollop of butter or oil on the exposed area to prevent drying out and burning.

To heat for service, allow ramekins to come to room temperature before placing in oven. Heat oven to 350°F, and place ramekins into an oven safe baking dish**. Place dish on center rack, then pour boiling water into dish to come ¾ of the way up the sides of the ramekins. Bake for 20 minutes or until vegetables are hot inside. (You can check by inserting a thin knife blade into the packet and waiting a few seconds. Withdraw the blade and hold to below lower lip to check. Be careful in case it is very hot. When vegetables are hot, proceed.

To turn the timbale out, remove the timbales from the water using a spatula and tongs. Grasp the mold with a clean, DRY, towel and invert the timbale onto a plate, or spatula. Serve or use as a base for something else.

Chef’s Notes: *I find the chards stems add a lot more earthiness to the dish which it can do without. If you decide to use them, use less grains and mushrooms to compensate for space. ** When adding hot water to a glass baking dish in the oven, be sure to allow the dish to heat up and be sure the water is hot before adding. This will help to avoid causing the dish to explode. This dish, of course, lends itself to variations; use different colored beets, add radishes or use Portobello mushrooms.

Serves: 4

Source: Chef Andrew E Cohen