How To make Vegetable Terrine
VEGETABLE LAYERS:
1 3/4 oz Dry shitake mushrooms
7 lg Cabbage leaves (preferably
-savoy) 12 oz Fresh spinach, stemmed
12 oz Fresh asparagas, trimmed
-and peeled 16 oz Red bell peppers, cut in
-lengthwise strips 12 oz Carrots, cut lengthwise in
-julienne strips 14 1/2 oz Artichoke hearts, drained
-and quartered lengthwise BATTER:
1/2 c Buttermilk
1 tb Chopped fresh parsley
1 ts Dried thyme
1 ts Dried tarragon
2 Shallots, chopped
-salt and pepper to taste TOMATO SAUCE:
1 lg Tomato, peeled and seeded
-and chopped (1 cup) 1/4 c Buttermilk
1 tb Tomato paste
pn Cayenne pepper 1 Garlic clove, chopped
Salt and pepper to taste TO PREPARE VEGETABLE LAYERS: 1) In small bowl, combine dry mushrooms and hot water to cover.
Let stand 30 minutes. Drain. 2) While mushrooms are rehydrating, bring large pot of water to
boiling. Blanch vegetables in separate batches in boiling water. Blanch cabbage leaves 3 minutes, spinach leaves 1 minute, asparagus and red pepper strips 3 minutes, and carrots 4 minutes. Plunge vegetables into ice water after blanching. Drain. 3) Pat all blanched vegetables, mushrooms, and artichokes dry
between 2 to 3 layers of paper towels, applying gentle pressure to squeeze out as much liquid as possible. (spinach leaves should be opened out flat to assume original shape) TO MAKE BATTER: 1) In medium bowl combine eggs, 1/2 cup buttermilk, parsley, thyme,
tarragon, shallots, and salt and pepper to taste. Whisk until blended. (This batter is overseasoned because it will flavor all the vegetables) TO ASSEMBLE TERRINE: 1) Generously butter 9x5x3 inch loaf pan. Using a triangular-shaped
cut, remove 1 to 2 inches of hard white stem from cabbage leaves to make leaves more flexible. 2) Line sides, then bottom of pan with cabbage leaf to make leaves,
overlapping the leaves generously to form a "leakproof shell" and allowing leaves to extend well over the rim of the pan. (The tops of leaves will be folded over the top of the finished terrine.) Pour 1/2 cup batter over cabbage in bottom of pan. 3) Arrange asparagus spears lengthwise in pan, packing spears
tightly together. Add 2 layers of red pepper strips placed crosswise in pan. Pour in a little more batter, pressing peppers down gently. 4) Layer mushrooms over peppers. Layer carrots lengthwise in pan.
Pour in a little more batter, pressing carrots down gently. (Pressing each layer down will raise the level of the batter) 5) Layer half the spinach leaves over carrots. Add a layer of
artichoke hearts over spinach, then add a little more batter. Gently press down artichoke hearts. 6) Top with a layer of remaining spinach leaves, add remaining
batter and pressing down each layer. Fold ends of cabbage leaves over top of terrine. 7) Preheat oven to 350 degrees F. Cover loaf pan with buttered
parchment paper cut to fit inside edge of pan. Place loaf pan in 13x9x2 inch baking pan. Pour hot water around loaf pan to depth of 1 inch. 8) Bake at 350 degrees F. for two hours until firm. Remove from
water bath. Cool on rack (still covered with parchment paper) 2 hours. 9) Refrigerate, still covered, overnight.
TO MAKE TOMATO SAUCE: 1) In blender, combine chopped tomato, 1/4 cup buttermilk, tomato
paste, cayenne pepper, garlic, and salt and pepper to taste. Blend until smooth. TO SERVE: 1) Loosen edges of terrine with knife. Invert on serving platter.
Cut cold terrine in crosswise slices with serrated knife. 2) Spread a thin layer of tomato sauce on each serving plate.
Arrange slices of terrine over sauce.
How To make Vegetable Terrine's Videos
Vegetable terrine recipe with eggs and minced meat
Vegetable terrine recipe with eggs and minced meat
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You Can watch This proposed recipes in Arabic: الوصفات المقترحة بالانجليزية :
- Orange Tart Recipe with Plating Decoration:
- Easy Homemade New York Style Cheesecake:
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- Almond Tartlet:
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You Can watch This proposed recipes in English: ألوصفات المقترحة باللغة العربية:
سلطة الطبقات / سلطة الخضار سهلة و رائعة المداق:
كوكيز إيطالي بالخوخ:
فقاص مقرمش بالفستق:
تارت التفاح
حريشات بالسميد والكوك في الفرن
ميني ماربل كيك
بودنغ الشوكولاتة الكريمي
تارتليت باللوز
فطائر السبانخ والجبن
كنافة بالاناناس
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#terrine
#vegetable
#recipe
#tasty
베지테리안 요리,프렌치 테린, 야채 테린 만들기, 아스픽(Aspic)
베지테리안 야채 테린입니다.
다소 야채만 들어가서 심심하다고 할수도 있는데 각 야채가 가진 단맛,쓴맛,감칠맛등 야채만의 매력이 있는 프랑스 요리 중 하나인 테린입니다.
보통 야채테린이라 하더라도 계란이나 유제품 등이 종종 들어가는데 그것관 또 다른 굉장히 프레시하고 건강해지는 맛입니다.
Inspired by Les enfants Gâtés in Japan
#베지테리안요리 #프렌치테린 #채식주의자요리 #비건요리
Roasted Vegetable Terrine - The Savage Kitchen: Season 2
Terrine is a classic garde manger item is a unique and tasty way to present roasted vegetables.
You can download the full recipe at:
Vegetable Terrine Recipe
A straightforward terrine, made using capsicum, eggplant and zucchini and either goat or sheep's cheese.
Serves 6
Ingredients:
1 large eggplant
2 medium zucchini
2 or 3 red capsicum
2 or 3 tomatoes,
sliced into 1.5cm slices
Juice and grated rind of 1 lemon
1/2 cup extra virgin olive oil
500g firm goat or sheep's cheese
Basil leaves
Salt and pepper
Method:
Cut the eggplant lengthways into 1cm slices. (If old and seedy, sprinkle with salt
and allow to stand for an hour with weight on top to remove bitter juices then
wash and dry). Score each side of eggplant slice with sharp knife. Mix olive oil with
lemon juice and rind. Brush over eggplant slices, add a grinding of pepper. Fry,
barbecue or bake in hot oven till cooked through. Thinly slice zucchini lengthways,
brush with lemony oil, then fry, barbecue or bake in oven till just softened. Remove
flesh from capsicum, bake in hot oven or chargrill skin side until it blackens.
Remove and put straight into plastic bag to sweat. Once cool, remove blackened skin.
Line a terrine with aluminium foil, then cover with foil with a layer of plastic wrap.
Place a layer of eggplant on bottom and up sides. Layer in zucchini, then capsicum,
tomato slices, basil leaves, and cheese. Repeat finishing with eggplant. Fold over
wrap, then foil. Place a brick (or other rectangular weight) on top and refrigerate.
Degree of difficulty:Low to medium
Keepability:Keeps for two or three days in the refrigerator.
Serve with rocket (arugula) salad and vinaigrette dressing.
Keith Floyd Vegetable Terrine
Keith floyd makes a vegetable terrine
How to make Vegetarian Terrine Video
Watch Black Cat Chef/owner Eric Skokan in a how to video to make a Vegetable Terrine. Video by Mark Leffingwell
dailycamera.com