Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

January 2018

Asparagus Recipes

Coffee Cake Recipes

Peachy Cinnamon Coffee Cake

Peachy Cinnamon Coffee Cake Recipe
1 pk Bakery style Cinnamon Swirl with Crumb Topping Muffin Mi (Duncan Hines brand) 1 cn (8 1/4 ounces...

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
697 people have voted
Last Reviewed on 2018-01-21



Sunday, Jan 21 2018 Download & Print Vegetable Terrine recipe  PDF   Asparagus recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Chocolate Mint Coffee Float

New Cooking Recipes

New Jello Cake
New Jello Cake Recipe


3/4 c Water 1 3 oz bo lemon jello 4 Eggs 1 Bo lemon cake mi 3/4 c Crisco oil Juice of 2 lemons 2 c Powdered sugar Mi water, Jello and eggs. Beat 1 minute on medium speed. Add cake mi beat 2 more minutes. Add Crisco oil blend 1 to 2 minutes. Bake in greased 9 13 cake pan 40 to 45 minutes 325 degrees. While cake is still warm, poke small holes in top. Mi together lemon juice and powdered sugar. Drizzle into holes and on top of cake. ...

Cooking Magazines: Birthday Cake Recipes » January 2018   Birthday Cake recipes RSS   Thumsb up

Dish Of The Day

Banana French Toast with Blueberry Topping

Banana French Toast with Blueberry Topping Recipe
3/4 cup skim milk 1 medium banana sliced 2 egg whites 1/4 teaspoon nutmeg 8 slices whole whe...
read more

Category: » Low Carb Recipes

View more dishes

>