Recipes For Special Occasions!

TRI-LAYERED VEGETABLE TERRINE

Serves 12 as a vegetable side dish or as an appetizer course.

I think terrines, timbales and tians are fabulous preparations to serve. They enhance their serving platters and dinner guests plates.

They, of course, add a certain decorative quality to the dining table. Not only that, they also taste great and are enjoyable to make.

INGREDIENTS

1-1/4 Lbs. Carrots, cut into 1/4" slices.

2 Onions, about 14 ounces total weight, chopped.

1-2 Lb. Head cauliflower, cored and cut into large florets.

3 Large eggs.

1 Egg will be used in carrot mixture.

1 Egg will be used in cauliflower mixture.

1 Egg will be used in spinach mixture.

4 Additional egg whites.

2 Whites will be used in the carrot mixture.

1 White will be used in the cauliflower mixture.

1 White will be used in spinach mixture.

3/4 Tsp. Salt or to taste.

1/8 Tsp. Nutmeg.

Freshly ground black pepper.

3 Tbs. Parmesan cheese, grated.

3 Tbs. Finely chopped shallots.

2 Lbs. Fresh spinach, washed and stemmed or 2-10 ounce packages frozen, defrosted.

2 Tbs. Unsalted butter.

2 Large garlic cloves, chopped.

This recipe will require a 2 quart rectangular terrine mould or loaf pan.

PREPARATION

Butter interior of mould or loaf pan and place a buttered piece of wax paper or parchment paper in the bottom. Refrigerate until ready to use.

Now steam the veggies.

Place carrots and 1/3 of the chopped onions in a veggie steamer, cover pot, bring to a boil and steam for about 15 minutes. Or until carrots are very tender. Drain on paper towels and reserve in a bowl.

Place cauliflower and 1/3 of the chopped onions in the veggie steamer, cover pot, bring to a boil and steam for about 20 minutes. Or until cauliflower is very tender. Drain on paper towels and reserve in separate bowl. Do not mix with carrots.

Place fresh spinach in steamer [no onions], cover pot, bring to a boil and steam for about 3 minutes. Or until spinach wilts. Drain and chill in cold water to stop the cooking action. Squeeze all moisture from spinach and reserve in a separate bowl.

If using frozen spinach; when defrosted, squeeze out all moisture.

Saute spinach. Melt butter in a heavy bottomed saute pan over moderate heat. Add the remaining onion and the garlic and cook for about 3 minutes, or until wilted. Do not brown. Add spinach, 1/4 tsp. salt and a dash of black pepper to pan. Stir to incorporate flavors and reserve.

Now we will begin to make our separate veggie layers.

THE CARROT LAYER. Place 1 whole egg and 2 egg whites into the work bowl of a food processor or blender. Process about 30 seconds. Add the carrot and onion mixture, 1/4 tsp. salt, the nutmeg and a sprinkle of black pepper. Process for about 1 minute. Stopping half way through, to scrape down the sides of the work bowl.

Remove your buttered mould or pan from fridge. Carefully spoon-in the carrot mixture, smoothing the top with a spatula. None of the carrot should be sticking to the sides of the mould/pan, above it's level.

THE CAULIFLOWER LAYER. Rinse and dry your work bowl. Place 1 whole egg and 1 egg white into the work bowl and process for 30 seconds. Add the steamed cauliflower-onion mixture, the parmesan cheese, shallots, 1/4 tsp. salt and a sprinkle of black pepper. Process about 1 minute. Stopping half way through, to scrape down the sides of the work bowl.

Carefully spoon the cauliflower mixture on top of the carrot mixture in your mould/pan, smoothing the top with a spatula. None of the cauliflower mixture should be sticking to the sides of your mould/pan, above it's level.

THE SPINACH LAYER. Rinse and dry your work bowl. Place 1 whole egg and 1 egg white into the work bowl and process for 30 seconds. Add the spinach mixture and process for one minute. Stopping half way through, to scrape down the sides of the work bowl.

Carefully spoon the spinach mixture over the layer of cauliflower in your mould/pan, smoothing the top with a spatula.

Place a buttered piece of wax paper or parchment paper, cut to the size of your mould/pan, on top of the spinach layer.

Now, on to the baking of your terrine. The terrine is baked in a water bath.

Pre-heat oven to 350°F.

Bring a large pot of water to the boil.

Use a baking/roasting pan, large enough to hold your mould/pan, and deep enough to permit the water bath to reach 2/3rds up the sides of your mould/pan.

When the oven has reached temperature, place your mould/pan into your baking/roasting pan. Very carefully pour the boiling water into the baking/roasting pan, to a point 2/3rds. up the sides of your mould/pan.

Bake for 70 minutes.

Carefully remove the baking/roasting pan from oven. Remove mould/pan from water bath. Place on rack to cool for 20 minutes.

Very carefully, run a knife around the sides of your mould/pan to loosen. Remove the paper from the top of the terrine.

Position your serving platter over the mould/pan and holding both together, invert. Carefully lift off the mould/pan and remove other piece of paper.

Allow the terrine to cool slightly before serving, about 5 to 10 minutes.

SERVING SUGGESTIONS AND MANUFACTURING NOTES.

As a main entree side dish.

Cut into rather thick slices. Using a spatula, place one slice on each "side dish" plate and serve.

As an appetizer course.

Place a lettuce leaf on a "side dish" plate. Cut the terrine into rather thick slices. Using a spatula, place one slice atop each lettuce leaf.

French cheese gougeres would be an excellent accompaniment to this appetizer.

The entire unbaked terrine may be prepared up to one day in advance, tightly wrapped and refrigerated.