California designer Shiree Hanson Segerstrom's weekly tips for decorating, gardening, and stylish living

Tuesday, November 27, 2012

Roasted Vegetable Terrine























Terrines with roasted red bell peppers or sun dried tomatoes and goat cheese are dishes I find very appealing. Since becoming vegetarian about six months ago, I haven't missed meat one bit mainly due to the fact that I adore this type of meal. Since it's quite rich I like to pair this with a big green salad with pears and toasted pecans or a bowl of black bean soup topped with sharp cheddar cheese and minced yellow onion. It might work well with Polenta and it's a hearty appetizer for parties.

Terrines make a "meaty" statement much like a meat loaf or lasagna and that's especially helpful if you're the only vegetarian at the table. I'm often cooking for two hungry men who like meat. I enjoy exposing  them to kinder, healthier, and much more delicious ways of eating.

Here is one recipe I found recently for advanced cooks. Keep in mind terrines  require a lot of prep time.

Roasted Vegetable Terrine

Ingredients

1 large red bell pepper
1 large yellow bell pepper
1/2 C. olive oil, plus more for brushing vegetables
1 small eggplant, cut lengthwise into 1/4 inch slices
1 large zucchini, cut lengthwise into 1/4 inch slices
freshly ground sea salt and pepper
2 lb. fresh spinach
4 oz. goat cheese softened
1/3 C. minced basil
2 T. minced oregano
2 T. minced parsley (I like the flat leafed variety)
1 T. minced thyme
1/2 t. crushed red Chile flakes
1 C. sun dried tomatoes
2 cloves garlic
1 C. walnuts, chopped
1/2 C. grated Parmesan
2 T. balsamic vinegar

Instructions

Position a rack 4 " from broiler, and heat to high. Slice peppers in half, remove seeds, place on a foil-lined baking sheet, and broil SKIN SIDE UP until charred evenly, about 30 minutes. Transfer to a plastic bag and let cool for 20 minutes. When cool, peel and set aside. 

Heat oven to 450. Brush two foil-lined baking sheets with oil. Place eggplant slices on one baking sheet and zucchini slices on second baking sheet; brush with more oil and season with salt and pepper. Roast vegetables turning as needed until tender, about 35 to 40 minutes. Let cool.

Saute spinach in a large skillet until wilted, about ten to fifteen minutes. Drain well in a colander then pat dry with a paper towel., set aside. Combine 1/4 cup oil, goat cheese, half the basil, oregano, parsley, thyme and half the Chile flakes in a medium bowl; season with salt and pepper and mix until smooth; set goat cheese mixture aside. Place sun dried tomatoes and garlic in a bowl, and cover with two cups boiling water; let sit for ten minutes. Drain and transfer to a food processor along with 1/4 cup of oil, remaining basil and Chile flakes, walnuts, Parmesan, vinegar; salt and pepper. Puree till well blended and set aside.

Line a 9 x 5 inch loaf pan with plastic wrap, letting about 4 " hang over the edges. Use 2/3 of the spinach to line the four sides of the pan. Place eggplant slices on bottom, and then cover with half the basil; top with zucchini slices, then the goat cheese mixture. Spread peppers over goat cheese mixture, and then top with remaining pesto; top with squash, and then the remaining spinach. Fold excess plastic wrap over the top of terrine and cover with a piece of cardboard cut to fit the inside of the loaf pan. Place a few canned food items or something heavy on the cardboard to weigh the terrine down and refrigerate 8 hours or overnight. 

Unwrap terrine and invert onto a nice serving platter and slice into 1 inch thick slices to serve.

It's a delicious recipe. Enjoy. Recipe courtesy Saveur.

4 comments:

  1. I am bookmarking this. It looks wonderful. I also love black been soup with toppings, and the salad you describe. While I eat mean every two to three days, I can appreciate your choice.
    Teresa
    xoxo

    ReplyDelete
    Replies
    1. I hope you enjoy it as much as I do Teresa! Shiree'

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