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
Winter vegetable terrine
Winter vegetable terrine
Here is the recipe in detail:
For 8 people
TOTAL TIME: 70 mins
Preparation: 30 mins
Cooking time: 40 mins
Ingredients :
5 Carrots
15 Chard
4 artichoke bases
4 Button mushrooms
6 dried tomatoes
4 shallots
4 cloves Garlic
2 vegetable stock cubes
3 tbsp. teaspoon Shaves of agar-agar
4 tbsp. tbsp olive oil
1 bunch of flat-leaf parsley (or coriander)
Almond puree
Salt
Pepper
Step 1: Mix the dried tomatoes with a little almond puree. Book.
Peel the carrots and artichokes. Cook them separately in water.
Step 2: Coarsely mash the 2 vegetables separately.
Cook the chard leaves in water, set aside.
Step 3: Cut the ribs into very small pieces and the button mushrooms into strips.
In a large baking dish, arrange the chard chops and the mushrooms.
Step 4: Drizzle them with a drizzle of olive oil, salt and pepper. Bake 40 min th. 6 (180°C).
Pour 40 cl of water into a saucepan with the vegetable stock cubes and the agar-agar.
Step 5: Bring to the boil for 1 min. Turn off the heat and continue mixing to obtain a uniform consistency.
Line a terrine with cling film and arrange the chard-mushroom mixture.
Step 6: Sprinkle with peeled and chopped shallots, crushed garlic, tomato cream and cover with vegetable stock.
Make layers of vegetables alternating them, always adding garlic, shallots and broth.
Step 7: Reserve 3 hours in the refrigerator.
Serve cut into slices with toasted country bread.
Jacques Pepin's Eggplant and Brie Terrine is a Slice of Heaven | KQED
In this episode of Today's Gourmet, Jacques Pepin prepares a menu derived from the South of France and it is especially easy on the eyes. He starts off with a terrine, a fantastic dish using layers of eggplant, red pepper, and brie molded into a loaf and cut into slices so you can view the gorgeous strata. Next he prepares a fresh and healthy wine-poached red snapper with leeks and cucumber garnish. He rounds out the meal with an elegant omelet soufflé dessert, similar to Baked Alaska. You may be intimidated to attempt a soufflé, but Jacques is here to walk you through it, step by step. Happy cooking!
In This Episode:
00:00 Jacques Pepin prepares a menu inspired by the South of France
1:00 How to make a delicious eggplant and brie terrine recipe
7:15 How to peel red peppers
9:06 How to poach fish for Jacques' red snapper poached with wine and leeks and cucumber garnish
16:06 How to make an elegant omelet soufflé, similar to baked Alaska
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 1, 1992. Eggplant Terrine
Subscribe to watch a new Jacques Pépin video every Wednesday:
#jacquespepin #eggplant #souffle #kqed
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
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:
Learn to make BEETROOT CYLINDERS at home | Fine Dining Amuse Bouche
In today's video I will show you how you can make easy fine dining amuse bouche at home - Beetroot cylinders with goat cheese filling. Enjoy
Cylinder recipe:
- 50g of tapioca pearls
- 100ml beetroot juice
- 100g of beetroot
- pinch of salt
???? Are you a passionate home cook eager to elevate your cooking and plating skills to the next level? Do you want to enhance your creativity and learn how to cook without relying on recipes? Then apply for my 1-on-1 online coaching at and I will personally help you to reach your cooking goals!
???? Watch my exclusive recipes, plating training and get your dishes analyzed by me at
???? Get beautiful plates for plating at ❗ Use coupon code M20 on the Apollo Box website and get 20$ off your order over 100$❗
???? My favorite meat thermometer:
???? Sous vide machine I am using:
???? Best sharpening steel I ever had:
???? My favorite knives I use:
???? Best wet stones for beginners:
#amusebouche #finedining #homecooking
How to make CHICKEN TERRINE at home LIKE A PRO
In this video, I gonna teach you how you can make a chicken terrine recipe at home like a Michelin star chef for you and your family. This fine dining chicken terrine recipe is super tasty and got a very nice presentation on the plate. You can learn to cook at home fine dining dishes and with your Michelin star plating amaze everyone in your house.
???? Are you a passionate home cook eager to elevate your cooking and plating skills to the next level? Do you want to enhance your creativity and learn how to cook without relying on recipes? Then apply for my 1-on-1 online coaching at and I will personally help you to reach your cooking goals!
???? Watch my exclusive recipes, plating training and get your dishes analyzed by me at
???? Get beautiful plates for plating at ❗ Use coupon code M20 on the Apollo Box website and get 20$ off your order over 100$❗
???? My favorite meat thermometer:
???? Sous vide machine I am using:
???? Best sharpening steel I ever had:
???? My favorite knives I use:
???? Best wet stones for beginners:
#chickenterrine #terrinerecipe #plating
FRESH GARDEN VEGETABLE TERRINE with Goat Cheese (or Ricotta) Recipe /vegetarian
Be sure to have your YouTube ANNOTATIONS turned ON in order to read the directions and the list of ingredients.