Tuesday, June 21, 2011

Tri-Color Vegetable Terrine


forgive me followers for i have sinned...

it has been 2 weeks since my last post...

i hope the next few goodies will make up for my "writers block".

i've been cooking, shooting and eating loads of good stuff, but i just can't get enough time on the computer to write about it all.  i have about 9 drafts waiting to be finished....you know how it is...just to much selfish playin' around with FOOD.  now i have to get down to business and share what i have found delicious fabulous and fun.


this is a fabulous Tri-Colored Terrine i came across while on one of my terrine hunts.  i'm way in to terrines lately.  i'll be posting about a Collard Green Terrine, along with a Trotter Terrine and hopefully a Vanilla Cherry Chai Jello Terrine if i can ever keep one around long enough to get a photo.


this particular terrine looks fairly simple, but it has some interesting flavors that hit your palate with every bite.  the carrot has a hint of nutmeg and ginger...the cauliflower a hint of lemon zest and the broccoli a touch of scallion and coriander.  it all works together beautifully.
serve alongside your cheese platter for an appetizer...as a first course on top of some fresh greens...or as a lovely side to your main course.  it works well at room temp or slightly warmed before serving.

note...if served right out of the oven you will find this to be more of a dense souffle.  although the flavors will be there, i doubt it will slice very well...and i didn't go through all that layering to present a spoonful of delicious vegetables.  let it set in the fridge.  to get it out of the loaf pan i suggest using the parchment sling method if you are going to invert it for presentation.  OR it's much easier if you just slice it straight out of the dish...CAREFULLY.


TRI-COLORED VEGETABLE TERRINE
adapted from recipe at Cookeatshare by Global Cookbook

3 cups broccoli Florettes
2 cups diced carrots
4 cups cauliflower florets
3 large eggs separated
6 Tbsp fat free cream cheese
3 tsp lemon juice
1-2 tsp lemon zest
1 Tbsp minced fresh chives
1 tsp fresh grated nutmeg
dash of ground ginger
dash of coriander.
salt and fresh ground pepper

preheat oven to 375 F degrees.  lightly oil and line the bottom of a medium glass loaf pan with wax paper or parchment.
blanch the vegetables separately in lightly salted water and shock immediately in cold ice water.  dry vegetables on paper towels or use a salad spinner.
puree the broccoli with 1 egg yolk, 2 tbsp cream cheese and 1 tsp lemon juice.  repeat with the carrots and then the cauliflower. keep your processor clean in between vegetables.
stir the chives into the broccoli with a dash of coriander...salt and pepper to taste
stir the grated nutmeg and ginger into the carrots
stir the lemon zest into the cauliflower

whisk the egg whites until stiff, then carefully fold 1/3 into each vegetable mixture until just combined.
check seasoning in each one.
spoon the broccoli mixture into prepared pan, carefully smoothing the surface.
carefully top with the carrot mixture as not to disturb the broccoli and do the same with the cauliflower, smoothing each layer....this can be a little difficult...have patience.
cover with a piece of lightly oiled wax paper.
place loaf pan in a roasting pan and pour almost boiling water to come 2/3 of the way up the sides of the loaf pan.  transfer to the oven and bake for approx. 40 minutes.  remove wax paper and cook for 10 - 15 minutes longer, till the top feels hard to the touch.  remove from oven and let cool in the pan.

NOTES...this came out much more souffle-like than i had anticipated, BUT DELICIOUS.  really great warm as a side dish or served room temperature as an appetizer with some lovely ripe Brie, Camembert or as shown with a little Maytag Blue.



17 comments:

athriftyfoodie said...

wowww amazing colours, absolutely love it!

Anonymous said...

This is simply stunning and would make any vegetarian feel very spoilt! How long do you think it can keep... do you think it would freeze ok?

Jules and Ruby said...

hi Anonymous...it will keep as long as you would keep cooked veggies...5 day perhaps?..as for freezing, i think it might loose it's light texture and sometimes veggies can get watery when thawed, but it's worth a try. i think i ate the whole thing up within 5 days...thanks for stopping by.

Anonymous said...

Hi - this looks perfect for a party, I am hosting. coming from Denmark,. I don't know us dish sizes, so can you tell me how big a medium glass loaf pan is? Or how many this serves? Thanks :-)
Regards, lise

Jules and Ruby said...

hi Lise...i had to find the loaf pan...ok...i measured 21cm x 11 1/2cm and 7 1/2 cm high it holds 1.5 L. i hope this helps you and i hope you make it. it's a little involved but tasty. i think it would serve at least 8 big sides about an inch thick. thanks so much for your interest, hope to hear from you again. jules

Anonymous said...

Hi Jules - thanks very much, that's brilliant. I will be serving it as a starter, I thought with some sourdough bread and a little salad. Fiddly isn't really a problem, when you can make it a couple of days ahead :-) We will be 36, so I will probably 5-double the recipe, i think - or would 4 be enough as a starter? Thanks again :-)
Regards, Lise

Jules and Ruby said...

hi Lise...wow, i commend you for attempting such a large amount. i think 4 would do it, but better make 5 just to be sure. made ahead will be great because it will set better and might slice easier. hope all works well
jules

Anonymous said...

Thanks again - I'll let you know how it turns out :-)
Lise

Unknown said...

It is beautiful and a real showpiece. I did this recipe and filled two standard Pyrex loaf pans. I cooked it uncovered in a convection/steam oven.

I substituted skim ricotta into the recipe. I serve it warmed with a dollop of a sauce of sun dried tomatoes and Greek yogurt OTS. A bit of crumbled goat cheese is nice too.

So far, I have fed three people who claim to dislike veggies, (several who do) and they all cleaned their plates.

Jules and Ruby said...

Anonymous...yum idea with the riccota. thanks for the report

ChefSchwah said...

How do you think this work baked in individual ramekins? I saw this done when I worked with my first chef but it was twenty years ago and I did not pay close attention to the technique he used. I also thought about substituting heavy cream for the cream cheese, that's what I use in my seafood terrine.

Andrew Collis said...

hey you alright, we are using this recipe for University event in the U.K and we don't have cup measurements what would you say the ingredients weighed in grams or pounds and ounces?

Jules and Ruby said...

hi Andrew...i hope you get to try this. i'm sorry i don't have an easy conversion for you, but maybe you could try to Google for the conversions. that's what i usually do. try http://www.cookaz.com/convert_weight.aspx thanks for stopping by

Jules and Ruby said...

Chefschwah...i bet it would work in ramekins, but i think for a free standing terrine like the picture you would need the cream cheese because it's firm...might work with the ramekins though. i hope you let me know how it works out.

ChefSchwah said...

Actually the ramekins worked really well if you butter them well. And the heavy cream gave it a much lighter "moussey" texture everyone at the dinner party loved them.
One thing to note, this was a really time consuming project.

Jules and Ruby said...

Chef Schwah...hi...so glad this worked for you, and...YES this is a very time consuming, dirty every bowl type recipe. definitely not an everyday thing, but for a special dinner it makes a great presentation. thanks for the report...j

Rick said...

I'm going to try this for the upcoming holiday. It looks splendid but it also looks fragile. What about flipping the pan to unmold it? Too risky? It would be mighty disappointing if it fell apart after all that work!

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