tag:blogger.com,1999:blog-6579130365438517923.post4699843535207415196..comments2024-03-28T05:27:18.052-07:00Comments on JULES FOOD...: Tri-Color Vegetable TerrineJules and Rubyhttp://www.blogger.com/profile/03096411075666263560noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-6579130365438517923.post-81152857927860916102017-06-20T07:05:08.379-07:002017-06-20T07:05:08.379-07:00I am revisiting your recipe. Because I wanted to f...I am revisiting your recipe. Because I wanted to find out if you have done it "En croute" (in crust). Back in the 70's and 80's there was a community market in Piermont, NY were they had this terrine in two versions, one which was in crust. They had a local supplier/baker/chief provide their product so I never could get the recipe even when I moved to Florida. I would buy a slice and have it for a picnic lunch. Very pleasant memories.<br />CherylFloridianhttps://www.blogger.com/profile/01999978962089307721noreply@blogger.comtag:blogger.com,1999:blog-6579130365438517923.post-28908648053806226132013-11-26T14:08:16.459-08:002013-11-26T14:08:16.459-08:00I'm going to try this for the upcoming holiday...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!<br />Rickhttps://www.blogger.com/profile/08947369868459319770noreply@blogger.comtag:blogger.com,1999:blog-6579130365438517923.post-61904073532535323492012-02-29T09:37:30.106-08:002012-02-29T09:37:30.106-08:00Chef Schwah...hi...so glad this worked for you, an...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...jJules and Rubyhttps://www.blogger.com/profile/03096411075666263560noreply@blogger.comtag:blogger.com,1999:blog-6579130365438517923.post-70438376912343731402012-02-28T07:57:42.900-08:002012-02-28T07:57:42.900-08:00Actually the ramekins worked really well if you bu...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.<br />One thing to note, this was a really time consuming project.ChefSchwahhttps://www.blogger.com/profile/15852432752048851579noreply@blogger.comtag:blogger.com,1999:blog-6579130365438517923.post-63798477664719051572012-02-27T19:10:34.225-08:002012-02-27T19:10:34.225-08:00Chefschwah...i bet it would work in ramekins, but ...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.Jules and Rubyhttps://www.blogger.com/profile/03096411075666263560noreply@blogger.comtag:blogger.com,1999:blog-6579130365438517923.post-36549975163420362482012-02-27T18:51:54.665-08:002012-02-27T18:51:54.665-08:00hi Andrew...i hope you get to try this. i'm s...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 byJules and Rubyhttps://www.blogger.com/profile/03096411075666263560noreply@blogger.comtag:blogger.com,1999:blog-6579130365438517923.post-48406801246604315252012-02-27T04:01:29.426-08:002012-02-27T04:01:29.426-08:00hey you alright, we are using this recipe for Univ...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?Andrew Collisnoreply@blogger.comtag:blogger.com,1999:blog-6579130365438517923.post-8522035680286194512012-02-08T15:59:31.312-08:002012-02-08T15:59:31.312-08:00How do you think this work baked in individual ram...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.ChefSchwahhttps://www.blogger.com/profile/15852432752048851579noreply@blogger.comtag:blogger.com,1999:blog-6579130365438517923.post-81339953173577679722012-01-27T07:51:06.972-08:002012-01-27T07:51:06.972-08:00Anonymous...yum idea with the riccota. thanks for...Anonymous...yum idea with the riccota. thanks for the reportJules and Rubyhttps://www.blogger.com/profile/03096411075666263560noreply@blogger.comtag:blogger.com,1999:blog-6579130365438517923.post-43621188318580444932012-01-25T11:42:03.133-08:002012-01-25T11:42:03.133-08:00It is beautiful and a real showpiece. I did this r...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. <br /><br />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. <br /><br />So far, I have fed three people who claim to dislike veggies, (several who do) and they all cleaned their plates.Unknownhttps://www.blogger.com/profile/18205389849043242836noreply@blogger.comtag:blogger.com,1999:blog-6579130365438517923.post-90771115638064952362011-08-22T03:34:34.570-07:002011-08-22T03:34:34.570-07:00Thanks again - I'll let you know how it turns ...Thanks again - I'll let you know how it turns out :-)<br />LiseAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6579130365438517923.post-90523658940579905852011-08-19T15:02:47.778-07:002011-08-19T15:02:47.778-07:00hi Lise...wow, i commend you for attempting such a...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<br />julesJules and Rubyhttps://www.blogger.com/profile/03096411075666263560noreply@blogger.comtag:blogger.com,1999:blog-6579130365438517923.post-50316438239373284382011-08-19T01:02:25.785-07:002011-08-19T01:02:25.785-07:00Hi Jules - thanks very much, that's brilliant....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 :-)<br />Regards, LiseAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6579130365438517923.post-30501580012575890092011-08-18T20:50:57.455-07:002011-08-18T20:50:57.455-07:00hi Lise...i had to find the loaf pan...ok...i meas...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. julesJules and Rubyhttps://www.blogger.com/profile/03096411075666263560noreply@blogger.comtag:blogger.com,1999:blog-6579130365438517923.post-39436653646910595272011-08-17T00:49:57.971-07:002011-08-17T00:49:57.971-07:00Hi - this looks perfect for a party, I am hosting....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 :-)<br />Regards, liseAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6579130365438517923.post-2110336702499690552011-07-21T14:30:12.610-07:002011-07-21T14:30:12.610-07:00hi Anonymous...it will keep as long as you would k...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.Jules and Rubyhttps://www.blogger.com/profile/03096411075666263560noreply@blogger.comtag:blogger.com,1999:blog-6579130365438517923.post-22385211399055034122011-07-21T14:21:35.392-07:002011-07-21T14:21:35.392-07:00This is simply stunning and would make any vegetar...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?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6579130365438517923.post-63924513704533462842011-06-23T02:41:13.364-07:002011-06-23T02:41:13.364-07:00wowww amazing colours, absolutely love it!wowww amazing colours, absolutely love it!Anonymousnoreply@blogger.com