Layered Vegetable Terrine Food

LAYERED VEGETABLE TORTE

Steps:

• Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
• Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
• Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.

SUMMER VEGETABLE TERRINE

Steps:

• Roast beets:
• Put oven rack in middle position and preheat oven to 450°F.
• Trim beets, leaving 1/2 inch of stems intact. Divide between 2 sheets of heavy-duty foil and wrap foil to enclose beets. Roast in a shallow baking pan until very tender, 1 to 1 1/2 hours. Let steam in foil 15 minutes, then peel beets and cut into 1-inch-wide wedges if large. Season with salt and pepper.
• Make gelatin mixture while beets roast:
• Halve leeks lengthwise, then coarsely chop. Wash leeks in a bowl of water, agitating them, then lift out with a slotted spoon and transfer to a 3-quart saucepan. Add carrots to leeks along with sliced celery, shallots, wine, salt, peppercorns, and 3 cups cold water and bring to a boil, then reduce heat and simmer, uncovered, 30 minutes.
• Add celery leaves, herb stems, and coarse parts of chives and simmer 10 minutes. Pour stock through a fine-mesh sieve into a 1-quart glass measure or heatproof bowl, discarding solids. If stock measures more than 2 1/2 cups, return to saucepan and boil until reduced to 2 1/2 cups, about 10 to 15 minutes. If there is less, add water. Season with salt and pepper.
• Stir gelatin into remaining 1/4 cup cold water and let stand 1 minute to soften, then add to hot stock, stirring until dissolved. Set aside.
• Prepare beans:
• Boil haricots verts and wax beans in separate batches in a 5- to 6-quart pot of boiling salted water, uncovered, until very tender, 6 to 7 minutes per batch, transferring with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain in a colander and pat dry. Transfer to a large bowl and season with salt and pepper.
• Assemble terrine:
• Very lightly oil terrine, then line long sides and bottom with a sheet of plastic wrap, smoothing out any wrinkles and allowing at least 2 inches of overhang on each side. Pour about 1/2 cup gelatin mixture into terrine and quick-chill in freezer until just set, about 10 minutes.
• Lay one third of beans lengthwise over set gelatin layer. Sprinkle with one third of chopped herbs (including chives), then loosely top with half of beets, leaving some space between them (for gelatin to fill and hold vegetables together). Repeat layering with half of remaining beans and herbs and all of beets, then end with a third layer of beans and herbs. Stir remaining gelatin mixture again, then slowly pour in all but 1/2 cup (reserve remainder at room temperature), pushing down vegetables if necessary to just cover with gelatin mixture. Chill, uncovered, until top is set, 1 1/2 to 2 hours.
• If reserved 1/2 cup gelatin mixture has begun to set, heat until just liquefied but not hot, then pour over set terrine. Chill until firm, about 2 hours.
• To serve:
• Run a thin knife along short sides (ends) of terrine, then invert terrine onto a cutting board, gently pulling on plastic overhang to help unmold (discard plastic wrap). Carefully cut terrine with a very sharp knife into 8 slices, transferring each slice to a plate as cut, using a metal spatula to hold outside of each slice steady. Drizzle oil (1/4 cup) around plates and sprinkle fleur de sel and pepper over oil and terrine.

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.

LAYERED VEGETABLE CASSEROLE

Steps:

• Peel potatoes, cut in half.
• Place in a large saucepan and cover with boiling or hot water.
• Cover saucepan and bring back to the boil.
• Reduce heat to medium and continue boiling gently, partially covered, until potatoes are very tender, about 20 to 30 minutes.
• Drain potatoes and mash.
• Stir in 2 TBS butter, sour cream and 1/2 tsp salt.
• You should have about 6 cups.
• Squeeze handfuls of spinach until fairly dry.
• Coarsely chop if not already chopped.
• Place in a medium size bowl.
• Stir in onions, egg,1 TBS butter and 1/4 tsp salt.
• Drain off any liquid from thawed squash.
• Stir squash with 1 TBS butter, ginger and 1/4 tsp salt.
• Preheat oven to 350*F.
• Butter a large caserole dish that will hold at least 8 cups or coat with cooking spray.
• Spoon one third of the potato mixture into buttered dish and spread til smooth.
• Evenly spread with all of the squash mixture.
• Spread with half of remaining potatoes, then all of spinach mixture.
• Top with a layer of remaining potatoes, then sprinkle with cheese.
• Bake uncovered, in center of oven until hot and cheese is lightly golden, from 55 to 65 minutes.
• To test if hot right through, plunge a table knife into center of casserole and hold for 15 seconds.
• Then withdraw knife and lightly touch to see if it has become very warm.

LAYERED VEGETABLE BAKE

Steps:

• Heat butter in a frying pan and sauté the garlic and leek for 5 minutes, then add the spinach and cook a further minute.
• Layer half the potatoes in the base of a lined 24cm round spring form tin. Top with the spinach and leek mixture, then top with remaining potatoes. Sprinkle grated cheese over the top.
• Whisk together the cream cheese, eggs, cream, thyme and seasoning. Pour cream cheese mixture over the cheese and bake at 200ºC for 40-45 minutes. Serve with salad or your favourite cooked meat.

TRIPLE-LAYER VEGETABLE TERRINE

Steps:

• Lightly grease an 8x4-in. loaf pan. Line with parchment and grease the paper; set aside. In a skillet, saute the carrots in butter until tender; cool slightly. , Transfer to a food processor; cover and process until pureed. Add the egg, egg yolk, cream, sugar, nutmeg and allspice. Cover and process until well combined; set aside., For broccoli layer, place 1 in. of water in a small saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until tender. Drain; cool slightly. , Transfer to a food processor; cover and process until pureed. Add the egg, butter, cream, nutmeg and salt. Cover and process until well combined; set aside., For potato layer, in a skillet, saute potatoes and onion in butter until tender; cool slightly. Transfer to a food processor; cover and process until pureed. Add the remaining ingredients. Cover and process until well combined., Spread carrot mixture evenly in the prepared pan. Top with broccoli and potato layers. Place pan in a larger baking pan. Fill larger pan with boiling water to a depth of 1 in. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 10 minutes before inverting onto a serving platter; remove parchment. With a sharp knife, cut into slices.

TERRINE DE LEGUMES (VEGETABLE PATE RECIPE)

Steps:

• Grilling the asparagus: Trim about 2 inches from the root. Brush a hot griddle pan with oil. Lightly coat the asparagus using a silicone brush and place on the griddle. Cook until you get grill marks (about 2-3 minutes on each side) over medium heat. Do not overcook; it should be still tender and crisp and not mushy or you would have depleted all the healthy nutrients. Remove from the pan. Season with salt and pepper. Set aside. Cooking the carrots: In a small pot, add the carrots and 2 cups of water. Cover and bring to a boil and reduce the heat to a gentle simmer. Cook for about 30 minutes. Once the liquid evaporates, check doneness (add more water and cook a bit longer if the carrots aren't softened). Cooking the crimini mushrooms: In a non-stick pan, heat the oil. Add the garlic and cook on heat high until fragrant. Add the mushrooms and cook for another 2 minutes. Season with salt and pepper. Add 2 tablespoons of parsley. Set aside.
• Prepping the jellied vegetarian terrine: Dissolve the agar agar in water. Pour the agar agar liquid into a sauce pan. Heat, stirring constantly with a wooden spoon. Bring to a boil, then immediately lower to medium. Keep stirring for an even, smooth texture. In a different pan, heat the goat milk until you reach a near boil. Add the agar agar liquid. Stir well. Add coconut cream, then lower the heat. Add garlic powder and season with salt and pepper. Move immediately to the next step; otherwise the mixture might set in the pan. Brush the mold (see tips) with cold water and line with plastic wrap for easy un-molding. Pour a ladleful of the goat milk mixture into the mold. Add the sun-dried tomatoes, cover with another ladleful of the goat milk mixture. Let the first layer set for about 2-3 minutes, then add the sliced mozzarella. When the top is a little sticky to the touch but the liquid hasn't reached a gel consistency, repeat the same procedure with the carrots, then the crimini mushrooms. Add a layer of grilled asparagus (I alternated spears and stems on each side of the mold so the texture is even). Cover with more goat milk mixture. Finish with the black lentils and 2 tablespoons of parsley. Add another layer of goat milk mixture. It's important that you wait enough time in between each layer so that the layers bind together without mixing with each other.
• Mix the remaining goat milk mixture with Tabasco sauce (if used); it will create a pretty swirl as a finishing touch. Pour that last layer.
• Let the vegetarian terrine set at room temperature until it's completely cool. Cover with plastic wrap and place in the refrigerator for at least 2-3 hours, preferably overnight. When you're ready to serve, gently un-mold the terrine by running a knife around the inner wall of the mold. Flip the mold onto a long platter and gently remove the plastic liner.

VEGETABLE MOUSSE TERRINE

Steps:

• Make pea mousse:
• Lightly oil terrine mold and line bottom and sides with parchment paper, then lightly oil parchment.
• Cook peas in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer peas with a slotted spoon (reserve cooking water) to a bowl of ice and cold water to stop cooking. When peas are cool, drain well, then transfer to several layers of paper towels and pat dry.
• Purée peas in a food processor, scraping down sides of bowl if necessary, until very smooth, about 1 minute, then force through a medium-mesh sieve into a bowl, discarding skins. Add cheese, zest, juice, salt, and pepper, stirring to combine.
• Beat cream in another bowl with an electric mixer until it just holds stiff peaks, then fold into pea mixture.
• Spread pea mousse evenly in terrine mold and chill.
• Make corn mousse while pea mousse chills:
• Return cooking water to a boil, then add corn and cook until very tender, about 6 minutes.
• While corn cooks, put milk in a medium bowl and sprinkle with gelatin, then let soften 1 minute. Add salt and pepper.
• Drain corn in cleaned medium-mesh sieve, then transfer to several layers of fresh paper towels and pat dry. Pulse in cleaned food processor, scraping down sides of bowl if necessary, until very smooth, about 1 minute.
• Force warm puréed corn through sieve with a large rubber spatula into milk mixture, discarding skins, and stir to combine. (Heat from corn will dissolve gelatin.) Cool to room temperature, about 20 minutes.
• Beat cream in another bowl with electric mixer until it just holds stiff peaks, then fold into corn mixture along with basil.
• Spread corn mousse on top of pea mousse in terrine mold and chill, its surface covered with lightly oiled parchment (oiled side down), until softly set (terrine will not be firm), at least 4 hours.
• Unmold terrine and make salad:
• Remove top layer of parchment and invert a platter on top of terrine mold. Invert mousse onto platter and carefully remove parchment.
• Toss tomatoes with oil, vinegar, and salt and pepper to taste. Just before serving, spoon tomato salad around terrine.