Bobsgrilledvegetableterrine Recipes

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GRILLED VEGETABLE TERRINE



Grilled Vegetable Terrine image

I saw this being prepared on 'Canadian Living Cooks' and haven't made it yet. It looked so stunning and delicious on the show that I thought I would share it with everyone. I think its a wonderful lunch or buffet item. Enjoy! (Prep and cook times are approximate and do not include standing time)

Provided by Miraklegirl

Categories     Peppers

Time 52m

Yield 1 terrine

Number Of Ingredients 13

1 large eggplant
1 teaspoon salt
4 red sweet peppers
4 yellow sweet peppers
1 large zucchini
3/4 cup extra virgin olive oil
3 garlic, minced
3 tablespoons fresh basil, chopped
3/4 teaspoon pepper
1/2 cup dry white wine
1 (7 g) package kosher gelatin
2 tablespoons vinegar, cider
1 leaf fresh basil

Steps:

  • Cut eggplant into 1/4-inch (5 mm) thick slices; layer in colander, using 1/2 teaspoon (2 mL) of the salt to sprinkle layers Let stand for 30 minutes.
  • Rinse each slice briefly and pat dry.
  • Meanwhile, place red and yellow peppers on greased grill over medium-high heat; close lid and cook, turning several times, until blistered and charred, about 20 minutes.
  • Let cool enough to handle.
  • Peel, seed and cut lengthwise into quarters.
  • Set aside.
  • Cut zucchini lengthwise into 1/4-inch (5 mm) thick slices.
  • In large bowl, whisk together olive oil, 2 of the garlic cloves, 1 tablespoon (15 mL) of the basil, remaining salt and pepper.
  • Add eggplant and zucchini; toss to coat.
  • Grill eggplant and zucchini over medium-high heat until tender and golden, about 6 minutes per side.
  • In colander set over bowl, layer peppers, eggplant and zucchini; place plastic wrap on surface and weigh down using large cans.
  • Let stand for 2 hours.
  • Reserve 1/3 cup (75 mL) of the reserved juices.
  • Line 8- x -4 inch (1. 5 L) loaf pan with plastic wrap, leaving enough overhang to cover loaf.
  • Layer with half of the red and yellow peppers, half of the eggplant, all of the zucchini, remaining eggplant and peppers.
  • In small saucepan, combine reserved juices and wine.
  • Sprinkle gelatin over top; let stand for 1 minute.
  • Heat over medium heat until gelatin is dissolved.
  • Pour into bowl.
  • Add remaining garlic, basil and vinegar; refrigerate for about 10 minutes or until consistency of egg whites.
  • Slowly pour over terrine, using spatula or small blunt knife to move sides for gelatin to go down.
  • Cover with plastic wrap overhang; refrigerate until gelatin is set, at least 8 hours or for up to 2 days.
  • Uncover and invert onto serving platter, remove pan and plastic wrap.
  • Slice to serve.
  • Garnish with fresh basil leaves.

VEGETABLE TERRINE



Vegetable Terrine image

Provided by Food Network

Time 10h15m

Yield 8 servings

Number Of Ingredients 11

Kosher salt
8 large beet greens or ruby Swiss chard
Butter, softened, for greasing mold
4 ounces/110 g cauliflower florets
4 ounces/110 g carrots
4 ounces/110 g green peas
1 red pepper
2 1/4 cups/560 ml heavy cream
5 eggs
1 1/2 ounces/40 g/1/3 cup grated Parmesan cheese
Freshly ground black pepper

Steps:

  • Bring a large pot of water to the boil. Salt it and blanch the beet greens for 1 minute. Remove the leaves and immediately rinse under ice-cold water to set their color. Gently lay flat on tea towels, and pat dry with another tea towel. They should be completely dry.
  • Line a buttered terrine mold with a piece of parchment. Neatly lay in the beet leaves to cover the bottom and sides completely. They should dangle over the sides a bit so that they can be folded over the completed terrine later.
  • Cook the cauliflower, carrots and peas one at a time in the same pot of boiling salted water, until very tender. Remove them and immediately rinse in ice-cold water to preserve their color. Drain well. Roast the pepper until very soft. Peel, seed and cut into pieces.
  • Heat the oven to 350 degrees F/180 degrees C.
  • This terrine has five layers, so work one vegetable at a time. First put the cauliflower in the blender with 1/4 cup/60 ml cream and 1 egg. Pulse to a smooth puree. Pour into a small bowl and set aside. Rinse the blender and proceed with the remaining vegetables in the same manner, pouring their purees off into bowls and setting aside. Put the final egg and 1/4 cup/60 ml cream in the blender with the Parmesan cheese and puree to blend. Season each mixture with salt and pepper.
  • If you pour one mixture on top of the other into the terrine, they will run together, so spoon them in instead. Start with the carrot, spooning it into the terrine and smoothing it out to the edges. Next, spoon over the cauliflower, followed by the peas. Spoon the Parmesan mixture over evenly, and end with the red pepper. If one leaks through to another layer, fear not: some think it is even more beautiful that way and in any case it will taste delicious. Fold the overhanging beet leaves over top to cover. Bake in a water bath until set, a good hour.
  • Remove the terrine from the bath. Let it cool completely on a wire rack, and, if possible, chill in the refrigerator overnight so it sets well. At least half an hour before serving, turn the terrine out onto a cutting board or platter for serving in slices.

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