Asparagus Terrine Food

VEGETABLE TERRINE

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.

COUNTRY TERRINE

Steps:

• Preheat the oven to 350 degrees F/180 degrees C.
• Melt the butter in a saute pan and gently saute the onions until soft. Add the garlic and cook for 1 minute. Pour in the Cognac, remove from the heat and cool slightly.
• Combine the ground pork, liver and ground veal in a large bowl. Add the onion mixture, breadcrumbs, herbs, quatre-epices and eggs. Mix well. Sprinkle with plenty of salt and pepper. Fry a patty of it to check for seasonings and adjust if necessary.
• Thinly slice the pork fat and line a 10-by-2 1/2-inch terrine mold with the slices, slightly overlapping them and allowing it to hang over the edges. Pack the meat mixture into the terrine and press down evenly. Fold the overhanging strips of fat over the top and add a few more slices if necessary to cover the top. Cover the top with a piece of parchment paper, then cover the terrine with foil.
• Put the terrine in a roasting pan and pour around enough boiling water to come halfway up the sides of the terrine. Place in the oven and cook for 1 to 1 1/2 hours. Remove from the water bath and cool completely. Place a brick on it and refrigerate overnight. Slice and serve.

ROASTED ASPARAGUS

Steps:

• Heat the oven to 500 degrees F.
• Lay the asparagus on a long double layer of heavy-duty aluminum foil. Drizzle with the olive oil and toss to coat. Spread the spears into a single layer. Fold the edges of the foil to make a tray. Roast in the oven for 5 minutes. Carefully toss the spears with tongs and roast just until tender and tips begin to brown, about 5 minutes more. Sprinkle with the zest, salt, nutmeg, and pepper, to taste, and toss to evenly distribute. Transfer to a serving platter and serve immediately.

LEEK, ASPARAGUS, SMOKED SALMON TERRINE

Steps:

• Blanch the asparagus in boiling water for 2-3 minutes until bright green and just tender.
• Remove and plunge into cold water, drain well.
• Finely chop the white section of the leeks to give 1 cup.
• In a large pan, melt the butter, add white leeks and cook for 2 minutes or until soften, cool.
• Slice the green section lengthwise into long ribbon like leaves.
• Blanch in boiling water for 1-2 minutes or until softened, then plunge into cold water, drain well.
• Combine with the Philly, salmon, rind, juice, horseradish, and seasonings in a large bowl until combined.
• Line an 11cm x 21cm loaf pan with plastic wrap.
• Layer the leek ribbons across the pan ensuring they overlap by 1 cm.
• Spoon half the Philly mixture evenly into the pan, top with the asparagus spears, then spoon in the remaining Philly.
• Fold the leek ends over the filling to enclose, trim if necessary.
• Chill until firm.
• Invert onto a serving plate.
• Serve sliced.