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I made a casserole-ish dish I am sure I did not invent but have no idea what to call

post #1 of 10
Thread Starter 

I had some ingredients that were approaching use-or-lose condition. Using those plus some other stuff I made a thing. It was delicious and appears to be a vehicle for myriad variations in terms of fillers and flavors.

 

I have no idea what it is. Recognizing there is scant chance I have invented anything, I would like to know WTF it is that I made. Hopefully someone here might recognize the description below, identify the key features, and edify my ignorant self as to what I accidentally (re)created.

 

In a 6-inch x 2-inch Visions Cookware casserole with lid, I lined bottom and sides with medium-thick bacon strips. I then lined this, bottom and sides, with very thin potato slices. Inside this, I molded a well of leftover short-grain rice. Into that well I dumped three large eggs and some herbs, with scant salt and pepper. I covered the top of this concoction with the remaining thin potato slices and cut strips of bacon. I put the lid on, and baked this dish at 375F for 70 minutes. I wanted the bacon to render.

 

Upon removing from the oven I poured off the fat for later use. On a plate with a bed of lettuce leaves, I turned out the ... loaf? pie? mound? ... upside down from the casserole dish. The object held its shape in much the same fashion as a turned out jello mold.

 

I garnished the thing with shredded cheese (returned briefly to broiler to melt same), dashes of homemade (Foghorn Leghorn Cowhorn Cayenne) chile sauce and a couple of handfuls of chopped tomato and sliced olives around the perimeter with some parsley and a small amount of asian ginger dressing.

 

The result was very satisfying on several levels. The filling could be anything -- eggs, brussels sprouts and chopped onion, mushrooms, spinach and nuts, whatever. Perhaps a beaten egg for binder.

 

But what is it? I won't pretend to be clever enough to have invented anything, but I've no idea what to call it. The key factor may well be that the turned-out loaf/mound/whatever-it-is holds its shape and behaves like a meatloaf when cut into with knife and fork.

 

Any guidance will be appreciated. Thank you.

post #2 of 10

You made a "casserol dish," maybe Torte or some other culinary name describes it better, and that is what it comes down to. 

post #3 of 10
Thread Starter 
Rick Alan--

Thank you so much for your reply, but I don't think a torte fits anything close to what this concoction is. For one thing, it is savory not sweet, and for another, it is turned out of a deep dish/shallow pan upside down, while holding its molded shape on the serving plate. I am thinking it must have a more 'shepherd's pie' sort of origin, or something similar to a pilough. What I am nearly sure of is that this basic dish has a name that simply escapes me, and I am interested in finding what that is.
post #4 of 10
Perhaps you could all it a "timbale" of sorts, but "concoction" may be the more descriptive name. Picture????
post #5 of 10

In MN we call that a hotdish and it can be any one dish meal.

post #6 of 10
I think you have invented something you can have naming rights to. Perhaps make it a family recipe and pass it down through the generations.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #7 of 10

Yes, that is what  I meant to imply with my post, its original.  And I believe Brian hit it with the Timbale (which for some reason I hope is pronounced timbalee, but I'm not going to look).

 

 

 

 

Rick

post #8 of 10

I like Brian's suggestion. Depending on the size, it could be a bacon wrapped timbale or a bacon wrapped pot pie or even a bacon wrapped cupcake. But the addition of rice calls for the timbale.

Now i would like to try the idea. I will call it Timbale pancettato d' Ordo. A shameless steal!

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #9 of 10
Quote:
Originally Posted by MaryB View Post
 

In MN we call that a hotdish and it can be any one dish meal.


I like Mary's description, right up there with tater tot casserole. Nothing groundbreaking, just a casserole.

post #10 of 10
Thread Starter 
BrianShaw's suggestion of timbale is the best so far. That led me to the wikipedia entry for 'timballo' and especially 'Timballo Pattadese' which is very similar to what I ended up making.

MaryB's suggestion of 'hot dish' is quite wide of the mark, however, as that is served from the pan or dish, not turned out and cut into outside the pan or dish.

As for ordo, my team of lawyers will arrive at his home shortly in their unmarked black Chevy Suburbans whilst armed drones circle menacingly overhead, as encouragement for a royalties settlement that will make me rich enough to afford the army of lawyers, their transport, and the armed drones ;-)
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