Roast Vegetable Terrine

Roast Vegetable Terrine

div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-y7jK3yCEQ3Y/UHgFmkuNUGI/AAAAAAAABjw/xMJPurdNFNY/s1600/Roast+Vegetable+Terrine.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="265" src="http://3.bp.blogspot.com/-y7jK3yCEQ3Y/UHgFmkuNUGI/AAAAAAAABjw/xMJPurdNFNY/s400/Roast+Vegetable+Terrine.JPG" width="400" //a/divdiv style="text-align: justify;"I love making terrines and will do more in the near future, but today I made one that was really fun to do. It is a roast vegetable terrine. It was a bit more work as I really wanted to get the right flavor out of each vegetable, so I did several different cooking methods. The pepers were roast int he oven with olive oil, salt, ppper and fresh thyme, the egg plant was dep fried,, as it makes it beautifully soft and the zucchini were grilled. I grill only one of the vegetables as I don't want the char grilled flavors to take over/divdiv style="text-align: justify;"br //divdiv style="text-align: justify;"Then after layering all the vegetables in the terrine form and pressing it gently, I cut the slices and see the different layers.....that moment is really one of the best, to see that a terrine came out exactly the way one wanted it./divdiv class="separator" style="clear: both; text-align: center;"a href="http://2.bp.blogspot.com/-wJAz6jomN9U/UHgFyubX1MI/AAAAAAAABkA/IRMxBTnAtyA/s1600/IMG0693.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="265" src="http://2.bp.blogspot.com/-wJAz6jomN9U/UHgFyubX1MI/AAAAAAAABkA/IRMxBTnAtyA/s400/IMG0693.JPG" width="400" //a/divI serve it with a balsamic emulsion and a little crisp salad. The balsamic gives it the acidity needed for a balanced dish br /br /0.25 Kg Leeks br /0.75 Kg Red peppersbr /0.75 Kg Yellow pepper br /0.75 Kg Zucchini br /0.75 Kg Eggplant br /0.15 Kg Parmesan grated br /4 Leaf Gelatine leaves br /0.01 Kg Salt br /0.005 Kg Pepper br /0.01 Kg Thyme br /0.05 Kg Balsamic Vinegar br /0.1 Kg Olive oil br /0.005 Kg Salt br /0.002 Kg Pepper br /0.05 Kg Frisee br /0.05 Kg Rocket br /0.05 Kg Lollo Rosso br /br /Marinate the peppers with olive oil, salt and pepper roast in the oven at 190 C for 10 minutes br /Put in a container and cover with plactic br /Cool down a bit, then peel and de pip br /Use the juice to do the gelatine mix br /Blanch the leeks and put in ice water br /Cut the eggplant and zucchini about 5 mm thick deep fry the eggplant, grill the zucchini br /br /Cover a terrine form with plastic wrap put in a layer of leeks coverin all the sides br /Then start putting in layers of the vegetables br /Always put a bit parmesan and gelatine mix between the layers br /div class="separator" style="clear: both; text-align: center;"a href="http://2.bp.blogspot.com/-wkifxx4NJg/UHgFqTMWkVI/AAAAAAAABj4/7BrHtQDchk/s1600/IMG0692.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="320" src="http://2.bp.blogspot.com/-wkifxx4NJg/UHgFqTMWkVI/AAAAAAAABj4/7BrHtQDchk/s320/IMG0692.JPG" width="212" //a/divMakes 1 terrine or 20 portions

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