Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

December 2018

Asparagus Recipes

Velvet Cake Recipes

Red Velvet Cake

Red Velvet Cake Recipe
1/2 cup butter 1 stick margarine 1 1/2 cups sugar 3 eggs 1 ounce red food coloring 1 teas...

read more

Vegetable Terrine Recipe

Vegetable Terrine recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Vegetable Terrine recipe  PDF


VEGETABLE LAYERS 1 3/4 oz Dry shitake mushrooms
7 lg Cabbage leaves (preferably
savoy) 12 oz Fresh spinach, stemmed
12 oz Fresh asparagas, trimmed
and peeled 16 oz Red bell peppers, cut in
lengthwise strips 12 oz Carrots, cut lengthwise in
julienne strips 14 1/2 oz Artichoke hearts, drained
and quartered lengthwise BATTER 1/2 c Buttermilk
1 tb Chopped fresh parsley
1 ts Dried thyme
1 ts Dried tarragon
2 Shallots, chopped
salt and pepper to taste TOMATO SAUCE 1 lg Tomato, peeled and seeded
and chopped (1 cup) 1/4 c Buttermilk
1 tb Tomato paste
pn Cayenne pepper 1 Garlic clove, chopped
Salt and pepper to taste TO PREPARE VEGETABLE LAYERS: 1) In small bowl, combine dry mushrooms and hot water to cover.
Let stand 30 minutes. Drain. 2) While mushrooms are rehydrating, bring large pot of water to
boiling. Blanch vegetables in separate batches in boiling water. Blanch cabbage leaves 3 minutes, spinach leaves 1 minute, asparagus and red pepper strips 3 minutes, and carrots 4 minutes. Plunge vegetables into ice water after blanching. Drain. 3) Pat all blanched vegetables, mushrooms, and artichokes dry
between 2 to 3 layers of paper towels, applying gentle pressure to squeeze out as much liquid as possible. (spinach leaves should be opened out flat to assume original shape) TO MAKE BATTER: 1) In medium bowl combine eggs, 1/2 cup buttermilk, parsley, thyme,
tarragon, shallots, and salt and pepper to taste. Whisk until blended. (This batter is overseasoned because it will flavor all the vegetables) TO ASSEMBLE TERRINE: 1) Generously butter 9 5 3 inch loaf pan. Using a triangular shaped
cut, remove 1 to 2 inches of hard white stem from cabbage leaves to make leaves more fle ible. 2) Line sides, then bottom of pan with cabbage leaf to make leaves,
overlapping the leaves generously to form a leakproof shell and allowing leaves to e tend well over the rim of the pan. (The tops of leaves will be folded over the top of the finished terrine.) Pour 1/2 cup batter over cabbage in bottom of pan. 3) Arrange asparagus spears lengthwise in pan, packing spears
tightly together. Add 2 layers of red pepper strips placed crosswise in pan. Pour in a little more batter, pressing peppers down gently. 4) Layer mushrooms over peppers. Layer carrots lengthwise in pan.
Pour in a little more batter, pressing carrots down gently. (Pressing each layer down will raise the level of the batter) 5) Layer half the spinach leaves over carrots. Add a layer of
artichoke hearts over spinach, then add a little more batter. Gently press down artichoke hearts. 6) Top with a layer of remaining spinach leaves, add remaining
batter and pressing down each layer. Fold ends of cabbage leaves over top of terrine. 7) Preheat oven to 350 degrees F. Cover loaf pan with buttered
parchment paper cut to fit inside edge of pan. Place loaf pan in 13 9 2 inch baking pan. Pour hot water around loaf pan to depth of 1 inch. 8) Bake at 350 degrees F. for two hours until firm. Remove from
water bath. Cool on rack (still covered with parchment paper) 2 hours. 9) Refrigerate, still covered, overnight.
TO MAKE TOMATO SAUCE: 1) In blender, combine chopped tomato, 1/4 cup buttermilk, tomato
paste, cayenne pepper, garlic, and salt and pepper to taste. Blend until smooth. TO SERVE: 1) Loosen edges of terrine with knife. Invert on serving platter.
Cut cold terrine in crosswise slices with serrated knife. 2) Spread a thin layer of tomato sauce on each serving plate.
Arrange slices of terrine over sauce.

Vegetable Terrine recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
808 people have voted
Last Reviewed on 2018-12-12



Wednesday, Dec 12 2018 Download & Print Vegetable Terrine recipe  PDF   Asparagus recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Rob Weller's Healthy Chicken Fajitas

New Cooking Recipes

Secret Chocolate Chip Cookies
Secret Chocolate Chip Cookies Recipe


1 c Margarine 3/4 c Brown sugar packed 3/4 c Granulated sugar 1 ts Vanilla 2 lg Eggs 1 ts Baking soda 1/2 ts Salt 2 1/4 c Flour 1/2 c Walnuts chopped 7 oz Chocolate chips Measure scant 3/4 cup of the sugars. The secret of this recipe is in the beating of the margarine and sugars until fluffy and white, before adding other ingredients. Beat the margarine until fluffy and white. Add sugars and beat again until fluffy and white. Add vanilla and mi . Add baking soda and salt to batter and mi . Add the flour and mi well. Stir in chips and nuts. Bake at 3...

Cooking Magazines: Simple Cookie Recipes » December 2018   Simple Cookie recipes RSS   Thumsb up

Dish Of The Day

Medallions Of Pork wRed Wine Sauce

Medallions Of Pork wRed Wine Sauce Recipe
8 Slices boneless loin of Pork, 3 oz each, trimmed of Fat 1 Whole clove 1/2 c Red wine 1 ts Balsam...
read more

Category: » Pork Tenderloin Recipes

View more dishes

>