Terrine With Spinach And Carrots Recipes

TERRINE WITH SPINACH AND CARROTS

Steps:

• Preheat oven to 350.
• Grease a 9x5 inch loaf pan very well.
• Sprinkle the parmesan into the pan and tap the sides to evenly coat.
• Turn the pan unside down and shake off excess cheese.
• For the spinach mixture, coarsely chop the spinach.
• Put the spinach in a pot of boiling water for 1 minute.
• Drain and wring out excess water.
• Set aside.
• Mix the cottage and cream cheeses together with a mixer until there are no lumps of cream cheese.
• Add eggs, flour, salt, pepper, cheddar, and spinach.
• Mix well and set aside.
• For carrot mixture, put them in a pot of boiling water for 3 minutes, remove and set aside.
• Blend eggs, shallot, ginger, salt and pepper with a mixer.
• Add flour, jack cheese, and half anf half.
• Blend well.
• Add carrots and stir to combine.
• To assemble, spoon half of the spinach mixture into the loaf pan, then carefully all of the carrot mixture.
• Put the remaining spinach mixture on top.
• Smooth the top evenly with a spatula.
• Bake 50-60 minutes or until puffed but not yet browned.
• Cool 1 hour and turn out onto a platter.
• Refrigerate for 2 hours.
• Slice into 1 inch pieces and serve garnished with parsley sprigs.

SPINACH-CARROT TERRINE WITH RED PEPPER-TOMATO SAUCE PT 1

Steps:

• This colorful carrot-shiitake cheese custard has a ribbon of spinach leaves in the middle and a colorful sauce over it. It makes an impressive first course, side dish or vegetarian main course. For the sauce, use canned chipotles packed in adobo sauce for the best flavor, using more of the chile if you prefer a spicier sauce. 1. Steam the carrots in a steamer basket over boiling water for 5 to 7 minutes or until crisp-tender. In a food processor fitted with the metal blade, pulse the machine on and off until the carrots are diced small. Remove to a bowl. 2. In a skillet, heat 2 tablespoons of the olive oil over medium heat. Add the mushrooms and saute for 3 minutes, or until softened. Using a slotted spoon, remove the mushrooms to paper towel to drain well. In a food processor fitted with the metal blade, pulse the machine on and off until the mushrooms are diced small. 3. In a large skillet, heat the remaining olive oil over medium-high heat. Add the spinach and saute for about 3 minutes, or until softened but still bright green. (You may have to do this in batches.) Place the spinach in a strainer and squeeze out all the liquid by pushing down on the spinach with the back of a spoon. In the food processor fitted with the metal blade, pulse on and off until the spinach is coarsely chopped. Set aside. 4. Preheat the oven to 400 degrees. 5. Generously butter a 9-by-5-by-2-1/2-inch loaf pan. In a bowl, whisk together the eggs, milk and cheese. Add the carrots and mushrooms and combine thoroughly. Add the salt, pepper and nutmeg. Pour half of the mixture into the prepared loaf pan. Spread the spinach evenly over the top and then pour in the remaining carrot mixture, smoothing the surface with a rubber spatula if necessary. 6. Place the loaf pan in a larger baking pan and place in the oven. Carefully pour almost-boiling water into the larger pan to come halfway up the sides of the loaf pan. Bake for 45 minutes, or until the top is browned and the filling is set. Remove from the oven and let rest for 15 minutes. 7. While terrine is cooking, prepare the sauce. In a large non-aluminum saucepan, heat the olive oil over medium heat. Add the onion and saute for 3 to 5 minutes, or until softened. Add the bell peppers, tomatoes, chile and basil, cover partially and cook over medium-low heat for about 20 minutes or until softened. Remove from heat. 8. Puree the vegetables in a food processor fitted with the metal blade for about 1 minute until the mixture is smooth with some texture remaining. Add the salt and pepper. Taste for seasoning. continued in part 2

CARROT AND GINGER TERRINE

Steps:

• Toss carrots with turmeric in a 13-by-9-by-2-inch oval dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 8 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Transfer to a food processor and process until smooth.
• Place water in a glass 1-cup measure. Sprinkle gelatin over water. Let stand for 2 minutes. Stir. Cover with plastic wrap. Cook for 30 seconds. Prick plastic to release steam.
• Remove from oven and uncover. Pour into food processor with carrots. Add broth, fromage blanc, ginger, salt and pepper. Process until completely smooth. Taste and adjust seasonings, if needed.
• Transfer mixture to a bowl and stir in scallion. Rinse a 2- to 3-cup mold with ice water. Do not dry. Scrape mixture into mold. Cover with plastic wrap and refrigerate for at least 4 hours.
• Unmold terrine and cut into slices. Spoon spinach and coriander sauce onto four plates. Place terrine slices over sauce and serve.

SALMON AND SPINACH TERRINE WITH CUCUMBER-DILL SAUCE

Steps:

• Preheat oven to 325^F.
• Spray an 8+1/2x4+1/2x2+1/2 loaf pan with cooking spray.
• In a small saucepan over medium low heat, melt the butter.
• Add shallots and saute 2 minutes, until tender.
• Add the dry vermouth and simmer until liquid is reduced to 1 tablespoon, about 6 minutes.
• Place salmon and scallops in the bowl of a food processor and pulse until finely chopped.
• Add shallots mixture, breadcrumbs, egg, salt, pepper and hot pepper sauce.
• With the machine running, add the whipping cream gradually, and process until just pureed.
• Combine 1 cup salmon puree with the spinach in a medium bowl.
• Spread half of remaining puree in pan.
• Spread spinach/ salmon mixture over puree in pan.
• Spread remaining salmon puree over spinach/salmon puree.
• Cover with buttered wax paper.
• Place loaf in a roasting pan.
• Add enough hot water to come 1/2 inch up sides of loaf pan.
• Bake terrine until center registers 140^F, about 55 minutes.
• Place loaf pan on a rack and cool.
• Remove wax paper.
• Cover with plastic wrap and chill until cold-at least 4 hours or up to 1 day.
• Invert terrine onto a platter.
• Cut crosswise into 12 slices.
• Place each slice on an individual serving plate.
• Spoon Cucumber-Dill sauce alongside.
• Garnish with dill sprigs.
• Cucumber-Dill Sauce: In a medium bowl, combine cucumber and salt.
• Let stand 30 minutes.
• Drain in a colander and rinse well.
• Pat dry with paper towels.
• In a small bowl, combine the cucumber, sourcream, milk and dill.
• Season.
• Cover and refrigerate at least 2 hours.