Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenVegetables - Vegetable Terrine
Famous Authors (View All Authors)
Vegetables - Vegetable Terrine Post by :nu2uinfo Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1901

Click below to download : Vegetables - Vegetable Terrine (Format : PDF)

Vegetables - Vegetable Terrine

1 lb. yellow summer squash
1 lb. sweet red peppers
3 hardboiled eggs
2 1/2 cups cooked and cooled rice
3 Tb finely chopped fresh dill
1 Tb finely chopped parsley
5 Tb butter
2 Tb minced shallots or onions
Freshly ground pepper
2 cups finely julienned carrot
Sugar (if using older carrots)
2 cups finely chopped blanched broccoli
6 eggs
1 1/3 cups milk or cream (half & half)
1/4 cup dried fine bread crumbs
1 cup grated Swiss cheese (optional)

Wash and trim the yellow squash and grate on a large grater. Toss with 2 tsp salt and drain for 20-30 minutes.

Wash and halve peppers. Remove seeds and ribs and cut into large pieces. Then grate in a food processor. Drain in a sieve for 20 minutes.

Finely chop eggs and combine with rice and herbs. Heat 1/2 Tbsp butter and saute shallots until barely wilted. Stir into the rice mixture, season with salt and pepper and set aside.

Cook carrots in 1 1/2 Tbsp butter until moisture evaporates. Season with salt and pepper and set aside to cool.

Squeeze water out of the squash and peppers and combine. Cook in 1 1/2 Tbsp butter to dry slightly. Season with salt and pepper and cool.

Beat together eggs and cream and set aside.

Butter a 9 x 5 x 3" loaf pan. Line bottom and sides with cut pieces of waxed paper and butter the paper. Sprinkle the bottom of the pan with half of the bread crumbs. Spread half of the rice mixture across the bottom of the dish. **Sprinkle 1/4 of the cheese across the rice. Pour on enough egg-cream mixture to barely cover. Spread on the carrots and repeat ** (above) Spread on the broccoli and repeat ** Spread on the squash-pepper mixture and repeat ** Finally, cover with remaining rice and rest of egg-cream mixture and sprinkle on the remaining bread crumbs. Top terrine with a buttered piece of waxed paper and cover with aluminum foil.

Place the loaf pan in a high-sided baking pan and pour in boiling water to halfway up the sides of the loaf pan. Place in preheated 350 oven and bake 1 1/2 hours. The loaf should have pulled away from the sides of the pan and the egg-cream mixture should be thickened -- test with a skewer. Remove pan from the water bath, remove the foil and let rest for 10-15 minutes. Run a knife around edges of loaf pan. Remove waxed paper from the top of the terrine and invert it onto a serving platter. Remove the remaining waxed paper and slice in 3/4" slices to serve.

Note: Marian Morash says to mix & match vegetables. She suggests using grated sauteed cabbage, sauteed julienned leeks, fresh sweet peas, fennel, zucchini, etc. Prepare each separately and season before assembling. She also says you can omit the rice and use a mouse of chicken, ham or veal and layer the vegetables with the mouse in the terrine.
If you like this book please share to your friends :

Vegetables - Vegetable Udon Saute Vegetables - Vegetable Udon Saute

Vegetables - Vegetable Udon Saute
1 oz. dried shiitake mushrooms 2 tbsp. sake or dry sherry 2 tbsp. soy sauce 2 cups water 1 medium onion 2 red or yellow bell peppers -- or 1 of each 1 lb. fresh asparagus 2 tsp. dark sesame oil 2 tsp. fresh ginger -- grated 1/2 lb. udon noodles (can substitute linguine)2 tsp. cornstarch dissolved in 1 tbs. cold water 2 scallions -- sliced on diagonal In a small saucepan, combine shiitake mushrooms, sherry or sake, soy sauce and water. Bring to a boil, then lower heat, cover, and simmer for 15 minutes. Set aside to

Vegetables - Vegetable Strudel Vegetables - Vegetable Strudel

Vegetables - Vegetable Strudel
4 oz. sweet butter 1/4 lb. carrots 3 medium onions 1/2 lb. steamed spinach 1 small eggplant 1/4 lb. Mozzarella 1 cup grated Parmesan 1 egg 1 additional oz. sweet butter 1/2 pkg. phyllo dough parchment paper Preheat oven to 400 degrees F. Chop carrots and onions finely.Saute in butter until just browned. Drain and cool. Peel and slice eggplantin 1/2 x 1/2 x 3-inch sections. Saute in oil until golden. Drain on paper towels.