Spinach Carrot Terrine With Red Pepper Tomato Sauce Pt 1 Recipes

TERRINE WITH SPINACH AND CARROTS

Steps:

• Preheat oven to 350.
• Grease a 9x5 inch loaf pan very well.
• Sprinkle the parmesan into the pan and tap the sides to evenly coat.
• Turn the pan unside down and shake off excess cheese.
• For the spinach mixture, coarsely chop the spinach.
• Put the spinach in a pot of boiling water for 1 minute.
• Drain and wring out excess water.
• Set aside.
• Mix the cottage and cream cheeses together with a mixer until there are no lumps of cream cheese.
• Add eggs, flour, salt, pepper, cheddar, and spinach.
• Mix well and set aside.
• For carrot mixture, put them in a pot of boiling water for 3 minutes, remove and set aside.
• Blend eggs, shallot, ginger, salt and pepper with a mixer.
• Add flour, jack cheese, and half anf half.
• Blend well.
• Add carrots and stir to combine.
• To assemble, spoon half of the spinach mixture into the loaf pan, then carefully all of the carrot mixture.
• Put the remaining spinach mixture on top.
• Smooth the top evenly with a spatula.
• Bake 50-60 minutes or until puffed but not yet browned.
• Cool 1 hour and turn out onto a platter.
• Refrigerate for 2 hours.
• Slice into 1 inch pieces and serve garnished with parsley sprigs.

SPINACH-CARROT TERRINE WITH RED PEPPER-TOMATO SAUCE PT 1

Steps:

• This colorful carrot-shiitake cheese custard has a ribbon of spinach leaves in the middle and a colorful sauce over it. It makes an impressive first course, side dish or vegetarian main course. For the sauce, use canned chipotles packed in adobo sauce for the best flavor, using more of the chile if you prefer a spicier sauce. 1. Steam the carrots in a steamer basket over boiling water for 5 to 7 minutes or until crisp-tender. In a food processor fitted with the metal blade, pulse the machine on and off until the carrots are diced small. Remove to a bowl. 2. In a skillet, heat 2 tablespoons of the olive oil over medium heat. Add the mushrooms and saute for 3 minutes, or until softened. Using a slotted spoon, remove the mushrooms to paper towel to drain well. In a food processor fitted with the metal blade, pulse the machine on and off until the mushrooms are diced small. 3. In a large skillet, heat the remaining olive oil over medium-high heat. Add the spinach and saute for about 3 minutes, or until softened but still bright green. (You may have to do this in batches.) Place the spinach in a strainer and squeeze out all the liquid by pushing down on the spinach with the back of a spoon. In the food processor fitted with the metal blade, pulse on and off until the spinach is coarsely chopped. Set aside. 4. Preheat the oven to 400 degrees. 5. Generously butter a 9-by-5-by-2-1/2-inch loaf pan. In a bowl, whisk together the eggs, milk and cheese. Add the carrots and mushrooms and combine thoroughly. Add the salt, pepper and nutmeg. Pour half of the mixture into the prepared loaf pan. Spread the spinach evenly over the top and then pour in the remaining carrot mixture, smoothing the surface with a rubber spatula if necessary. 6. Place the loaf pan in a larger baking pan and place in the oven. Carefully pour almost-boiling water into the larger pan to come halfway up the sides of the loaf pan. Bake for 45 minutes, or until the top is browned and the filling is set. Remove from the oven and let rest for 15 minutes. 7. While terrine is cooking, prepare the sauce. In a large non-aluminum saucepan, heat the olive oil over medium heat. Add the onion and saute for 3 to 5 minutes, or until softened. Add the bell peppers, tomatoes, chile and basil, cover partially and cook over medium-low heat for about 20 minutes or until softened. Remove from heat. 8. Puree the vegetables in a food processor fitted with the metal blade for about 1 minute until the mixture is smooth with some texture remaining. Add the salt and pepper. Taste for seasoning. continued in part 2