Tuesday, August 18, 2009

Summer Indeed, Vegetable Terrine!

It only took until August, but I am in full summer swing these days. I finally feel like I have some free time to do what I want and am really trying to get back into the cooking mode.

Thursday evening I made pickles. The next day I took off the afternoon and went a little crazy with the cooking. I used an obscene amount of our pots and bowls, but it was well worth it!

First off, the vegetable terrine. I've been wanting to make one of these for quite some time, even though I'm not totally sure what defines a terrine. I'm pretty sure its the layering in a loaf and weighing down that does it.

I researched a couple of recipes and then ended up borrowing bits from each and coming up with my own. It is labor intensive but then you just put it in the fridge and eat it the next few days.


- loaf pan & saran wrap
- 3-4 red bell peppers
- 2 zucchini
- 1 eggplant
- 1 lb spinach
- 8oz. log of goat cheese

Peppers: preheat the oven to about 350-375 and roast the red peppers. Put in a covered container until cool enough to handle. Peel off the skins and slice the peppers into long, wide strips.

Eggplant: slice lengthwise, salt and set out in a colander to drain (this helps draw out some of the bitterness). When ready to use, rinse and pat dry. Heat up a grill pan. Brushing each slice with olive oil, grill the slices on both sides and set aside.

Zucchini: slice into rounds. Sautee in a little oil and garlic until softened (I also added some salt and pepper during this step. It was the only seasoning I used). Pull out of the pan and discard the garlic.

Spinach: sautee spinach in a little oil until wilted.

Once all of the veggies are ready, line the loaf pan with saran wrap leaving enough hanging over the sides so that you will be able to wrap it over at the end.

First layer the red peppers. I put 2 down on the bottom and used the rest of the pieces to cover over the long sides of the loaf pan. Leave the short ends free as from this angle you will be able to see all the layers of the finished product. Try to cover all of the spaces as this will be the outside of the finished terrine. Save a pepper slice or two to put on the top (which will be the bottom of the finished terrine). It is important to keep the slices on the sides upright while layering the rest of the veggies.

Next put a layer of eggplant slices followed by a layer of zucchini rounds.

On top of this layer I spread a thin layer of goat cheese (I used about 6oz. of the 8oz.)

Top this with spinach, followed by another layer of zucchini and another layer of eggplant.

Finish it off with the remaining red pepper slices and fold the ends of the side peppers over the top as much as possible. Wrap the saran wrap over all of it tightly.

Put the loaf pan on a plate and weight down the top of the terrine. I used a glass tupperware filled with dried beans that fit just inside the pan. Refrigerate 8 hours to overnight.

To serve, flip the pan over onto a plate lined with arugula or spinach. Pull off the loaf pan and remove the saran wrap. Voila! Cut into slices with a sharp knife. It should hold its shape pretty well.

This dish was simply delicious, clean and simple. I ate it for the next 2 or 3 days and never grew tired of it.

1 comment:

Anonymous said...

It was very good. Thanks Chef Peters.