Louisiana Vegetable 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.

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.

LOUISIANA VEGETABLE TERRINE

Steps:

• To roast garlic: Preheat oven to 400°F.
• Peel garlic cloves and toss with olive oil and pepper; place on a sheet of aluminum foil.
• Fold the foil around the garlic to enclose completely; roast until tender, about 40 minutes.
• Cool slightly and puree.
• Preheat oven to 425°F.
• Place the eggplant and squashes flat on a baking sheet; drizzle with olive oil and season.
• Bake for about five minutes or until vegetables start to wilt.
• In a large skillet, cook the onions in oil until golden; remove from pan, cover and chill.
• Saute the spinach leaves in the remaining oil until wilted; season and set to the side.
• Reduce oven heat to 350F and oil or spray a 4 x 8" loaf pan very well.
• Line with cling wrap and let the sides overhang the edges; oil or spray with cooking spray.
• Line the bottom and sides of pan with cheese slices.
• Cover with overlapping eggplant slices; allowing about an inch of overhang.
• Apply a light layer of garlic puree followed by another layer of cheese.
• Top with cooked onions; top with another layer of cheese and press down firmly.
• Add a layer of red bell pepper followed by another layer of cheese.
• Layer on yellow squash followed by cheese; press down firmly.
• Add a layer of spinach; top with a layer of cheese, carrot, cheese, bell pepper and cheese.
• Press down quite firmly.
• Top with a layer of onions and a final layer of cheese; press down firmly.
• Fold eggplant overhang over the top of the filled loaf pan to form a seal.
• Fold over cling wrap overhang and seal.
• Place pan into another baking pan and place in oven; add an inch of water to the larger baking pan (making a bain marie).
• Bake for 45 minutes; remove from oven and cool.
• Chill in refrigerator overnight.
• Slice and serve, either cold or at room temperature.