Terrine With Spinach And Carrots Food

VEGETABLE TERRINE

Steps:

• Bring a large pot of water to the boil. Salt it and blanch the beet greens, one minute. Remove the leaves and immediately rinse under ice cold water to set their colour. Gently lay on tea towels, and pat dry with another tea towel. They should not have any water on them for the next step.
• Line a buttered terrine mould 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, peas, and carrots, 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 colour. Drain well. Roast the pepper until very soft, peel, seed, and cut into pieces.
• This terrine has five layers, so work one vegetable at a time. First put the cauliflower in the blender with one egg and 1/4 cup/60 ml cream. Pulse to a smooth purée. Pour into a small bowl and set aside. Rinse the blender and proceed with the remaining vegetables in the same manner, pouring their purées 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 purée to blend. Season each mixture with salt and pepper to taste.
• If you pour one mixture in 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 at 350°F/180°C 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.

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

SALMON AND SPINACH TERRINE

Steps:

• Preheat the oven to 350°F
• Blanch the spinach in boiling salted water until the leaves are limp, 1 to 2 minutes. Drain and plunge into cold water; drain again and squeeze spinach dry.
• Transfer the spinach to a blender or food processor and add the cod, bread crumbs, eggs, and cream or half-and half and process until smooth.
• Line an 8 by 3-3/4 by 2-1/2 inch glass loaf pan with aluminum foil and brush lightly with cooking oil.
• Spoon half the spinach mixture into the pan. Cut the salmon into 1/2 inch thick crosswise slices.
• Lay the slices of salmon on top of the spinach mixture and sprinkle with nutmeg, salt, and pepper.
• Spoon the remaining spinach mixture over the top.
• Cover with another piece of greased foil, place the loaf pan in a baking dish, and add hot water to come two thirds up the sides of the loaf pan.
• Bake for 1-1/4 hours.
• Remove both pans from the oven and let the terrine cool in the water bath for 2 to 3 hours.
• Remove from the water bath and refrigerate for at least 12 hours or up to 24 hours.
• To serve, loosen the sides of the terrine with a warm knife and unmold onto a serving plate.
• Cut into 8 slices and serve over a bed of mixed greens garnished with cherry tomatoes.

CARROT AND GINGER TERRINE

Steps:

• Toss carrots with turmeric in a 13-by-9-by-2-inch oval dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 8 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Transfer to a food processor and process until smooth.
• Place water in a glass 1-cup measure. Sprinkle gelatin over water. Let stand for 2 minutes. Stir. Cover with plastic wrap. Cook for 30 seconds. Prick plastic to release steam.
• Remove from oven and uncover. Pour into food processor with carrots. Add broth, fromage blanc, ginger, salt and pepper. Process until completely smooth. Taste and adjust seasonings, if needed.
• Transfer mixture to a bowl and stir in scallion. Rinse a 2- to 3-cup mold with ice water. Do not dry. Scrape mixture into mold. Cover with plastic wrap and refrigerate for at least 4 hours.
• Unmold terrine and cut into slices. Spoon spinach and coriander sauce onto four plates. Place terrine slices over sauce and serve.