Zucchini Terrine Food

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:

• 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.

GRILLED-ZUCCHINI TERRINE WITH NICOISE OLIVES & HERBS

Steps:

• Prepare the terrines: Using a mandoline or chef's knife, slice the zucchini lengthwise into 1/8 inches 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 3/4 x 3 1/4 x 2 1/4-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 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 mayonnnaise, 1 1/2 T 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.