Zucchini Terrine Recipes

GRILLED-ZUCCHINI TERRINE WITH NIçOISE OLIVES AND HERBS

Steps:

• Prepare the terrines: Using a mandoline or chef's knife, slice the zucchini lengthwise into â-inch-thick strips, discarding the outside pieces that are mostly skin. Lay the zucchini slices side by side on 2 large baking pans, and drizzle with olive oil. Season with salt and black pepper, and cook each directly on a grill, griddle or cast-iron pan, over high heat, for about 1 minute per side, browning them but taking care not to overcook. Transfer to the baking sheets and let cool side by side.
• In a small bowl, mix the olives and herbs.
• Line 2 (5 ¾ by-3 ¼ by-2 ¼ -inch) loaf pans with plastic wrap, letting some plastic hang over the sides. Lay the zucchini slices side by side to form the bottom layer. (The zucchini will vary in width; you may need 2 or 3.) Overlap zucchini as necessary and trim long pieces to fit the mold. Sprinkle lightly with the olive-herb mixture, then put another layer of zucchini down. Repeat until the terrine is four-fifths full. No need to be perfect; every so often press the zucchini down to level it. Fold the extra plastic over the top of the terrine. Repeat with the second loaf pan.
• Put the terrines on top of a rimmed baking pan (to catch any excess liquid), and put an empty loaf pan of the same size on top of each terrine. Put another baking pan of the same size on top, and then a weight (about as heavy as a gallon of milk) on top of that. Refrigerate for at least 6 hours, or preferably overnight, so that the flavors meld.
• Prepare the sauce: Remove the terrines from the pans, drain and reserve the excess liquid and unmold onto a cutting board. In a small bowl, combine the mayonnaise, 1 1/2 tablespoons reserved zucchini liquid and the vinegar. Whisk in the olive oil. Season to taste with salt and pepper.
• Cut the terrines into 3/4-inch-thick slices and serve with the sauce.

ZUCCHINI TERRINE

Steps:

• In a medium pot, bring water to a boil, season with salt, and add zucchini. Cook 2-3 minutes then transfer to a bowl of ice water. Once cooled, lay out on a kitchen towel to absorb the water.
• In a medium bowl, stir cream cheese, goat cheese, lemon zest, lemon juice, dill, salt, and pepper, until completely combined.
• Line a greased 9 by 5 loaf pan with plastic wrap. Arrange zucchini slices along the sides and edges of the loaf pan, ensuring it is lined completely. Carefully spoon cheese mixture into the pan, smooth, and fold overhanging zucchini over the top of the cheese. Wrap the top with plastic wrap, covering completely, and gently press to ensure the plastic is tightly in contact with the zucchini. Refrigerate for 24 hours before serving.

ZUCCHINI TERRINE

Steps:

• Preheat oven to 180°C, or about 375°F.
• Sauteé the vegetables for about 15 minutes in a little olive oil if you like., If not, just cook and stir.
• In a big bowl, beat the eggs, with the evaporated milk.
• Add the cheese and herbs.
• Add the cooked vegetables and salt and pepper to taste.
• Grease a loaf pan or two, depending on the size you use. I used one standard and had enough for one small loaf pan too. Be careful to leave half an inch of space, I had some dripping problems in the oven.
• I cooked the small pan for about a half an hour, and the large pan for about 55 minutes. Test with a point of a knife that should come out clean.
• Unmold while still warm.
• May be eaten hot, warm or cold. I may serve with a light tomato sauce.

HEIRLOOM TOMATO TERRINE

Steps:

• Make vegetable broth:
• Core tomatoes and cut a shallow X in bottom of each, then blanch tomatoes in boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking.
• Peel tomatoes using tip of a small paring knife, reserving skins. With tomatoes standing on stem ends, cut off outer layer of flesh (follow curve of tomato) from each side, leaving seedy interior and reserving flesh and interior (with juices) separately.
• Make gelatin mixture:
• Very lightly oil terrine, then line long sides and bottom with a sheet of plastic wrap, smoothing any wrinkles and allowing at least 2 inches of overhang on each side.
• Whisk gelatin into cooled 1/2 cup broth and let stand 5 minutes for gelatin to soften. Add to hot broth, stirring until gelatin has dissolved. Put gelatin mixture in a metal bowl and quick-chill by setting bowl in an ice bath and stirring occasionally until cool.
• Stir herbs into cooled gelatin mixture and continue to stir (in ice bath) until it has a syrupy consistency.
• Assemble terrine:
• Pour enough gelatin mixture into terrine to come 1/4 inch up sides. Put terrine in freezer 10 minutes to set gelatin.
• Completely cover set gelatin with a layer of tomato, rounded sides down. Pour a little of cooled (but not set) gelatin mixture over tomatoes to just cover them. Continue layering tomatoes and gelatin mixture. (Work quickly to keep gelatin mixture from setting; if it begins to set, remelt over barely simmering water, then quick-chill in ice bath, stirring gently, until syrupy.) Pour a final layer of gelatin mixture over top, letting it seep into spaces between tomatoes (make sure gelatin mixture covers tomatoes).
• Pour any remaining gelatin mixture into a shallow bowl and chill separately. Gently push down on surface of terrine to make sure there aren't any air pockets, then chill in refrigerator, covered, at least 8 hours.
• Run a thin knife along short sides (ends) of terrine, then invert onto a cutting board or a platter, gently pulling on plastic overhang to help unmold (discard plastic wrap). Carefully slice terrine with an electric knife or a very sharp thin knife, using a metal spatula to hold outside of each slice steady and transferring each slice to a plate. Drizzle with a little olive oil and sprinkle with sea salt. Chop extra gelatin (from bowl) and serve on the side.