Wild Mushroom And Veal Terrine With Roasted Yellow Pepper Coulis Recipes

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WILD MUSHROOM AND VEAL TERRINE WITH ROASTED YELLOW PEPPER COULIS



Wild Mushroom and Veal Terrine with Roasted Yellow Pepper Coulis image

Categories     Blender     Food Processor     Beef     Mushroom     Pepper     Appetizer     Bake     Chill     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 21

For the terrine
3 slices of white bread, crusts discarded and the bread torn into pieces
1/2 cup heavy cream
1 large egg white
2 garlic cloves, minced
1/2 cup finely chopped onion
1/2 stick (1/4 cup) unsalted butter
1 1/4 pounds white mushrooms, chopped fine (preferably in a food processor)
4 tablespoons Cognac or other brandy
3/4 pound ground lean veal
1/2 cup minced shallots
3/4 pound wild mushrooms such as chanterelles, shiitake, or porcini, or an assortment (available at specialty produce markets and some supermarkets), chopped
1/3 cup chicken broth
1/3 cup dry white wine
For the coulis
4 large yellow bell peppers, roasted (procedure follows)
4 tablespoons olive oil
2 tablespoons red-wine vinegar
1 tablespoon balsamic vinegar
diced orange bell peppers for garnish
minced fresh chives for garnish

Steps:

  • Make the terrine:
  • In a small bowl combine the bread, 1/4 cup of the cream, and the egg white. In a large skillet cook the garlic and the onion in 2 tablespoons of the butter over moderately low heat, stirring, until the onion is softened, add the white mushrooms, and cook the mixture over moderate heat, stirring, for 5 minutes, or until the mushrooms are softened and begin to give off their liquid. Add 2 tablespoons of the Cognac and cook the mixture, stirring, until all the liquid has evaporated. Let the mixture cool, transfer it to a food processor, and purée it with the bread mixture. Add the veal, the remaining 1/4 cup cream, and salt and pepper to taste and blend the mixture, scraping down the sides, until it is smooth. Transfer the veal mixture to a bowl and keep it covered and chilled while cooking with wild mushrooms. In the skillet, cleaned, cook the shallots with salt and pepper to taste in the remaining 2 tablespoons butter over moderately low heat, stirring, until they are softened, add the wild mushrooms, and cook the mixture over moderate heat, stirring, for 2 minutes. Add the broth, the wine, and the remaining 2 tablespoons Cognac and boil the mixture, uncovered, stirring occasionally, until all the liquid has evaporated. let the mixture cool, stir in into the veal mixture, and spoon the mixture into a well-buttered 1-quart terrine, smoothing the top. Cover the terrine with a buttered sheet of foil and the lid, put the terrine in a baking pan, and add enough hot water to the pan to reach halfway up the sides of the terrine. Bake the terrine in the middle of a preheated 350°F. oven for 1 hour to 15 minutes, or until a meat thermometer registers 165°F. Let the terrine cool and pour off any excess liquid. Invert the terrine onto a plate and chill it, covered, overnight.
  • Make the coulis:
  • In a blender blend together the roasted peppers, the oil, the vinegars, and salt and black pepper to taste until the mixture is smooth.
  • Cut the terrine into 1/2-inch-thick slices and pour about 1/4 cup of the coulis onto each of 8 serving plates. Put a slice of terrine over the coulis and sprinkle each serving with some of the diced bell peppers and the chives.
  • To roast peppers:
  • Using a long-handled fork char peppers over an open flame, turning them, until skins are blackened, 2 to 3 minutes. (Alternatively, broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning them every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs. (Wear rubber gloves when handling chilies.)

WILD MUSHROOM TERRINE



Wild Mushroom Terrine image

Here's a great no-fat side dish, full of flavor and textures. This terrine can be done ahead of time and re-heated just before serving

Provided by Abby Girl

Categories     Potato

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 4

8 potatoes, peeled and thinly sliced
4 cups wild mushrooms (a mix of portobello, shiitake, button and oyster)
salt and pepper
1 1/2-2 cups vegetable stock, preferably home made

Steps:

  • Preheat the oven to 350. Grease a 9 x 13 glass baking dish.
  • Peel and thinly slice the potatoes. Thinly slice the mushrooms.
  • Cover the bottom of the baking dish with 1/2" of potatoes. Place all the mushrooms on the top and cover with another 1/2" of potatoes. Season with salt and pepper. Pour the vegetable stock over all to a depth of 1/2".
  • Oil one side of a sheet of aluminum foil and lightly cover the potatoes, oiled side down. Bake for 1 hour, then remove the foil. Bake another 30 - 45 minutes, or until a knife goes through the center easidly. Remove from the oven. Place a heavy object on top of the terrine to compress it while cooling, for about 1 hour.
  • To serve: Cut the terrine into squares, place on a greased cookie sheet and reheat at 350 for 10 - 15 minutes.

Nutrition Facts : Calories 171.7, Fat 0.3, SaturatedFat 0.1, Sodium 14.5, Carbohydrate 38.4, Fiber 5, Sugar 2.4, Protein 5.4

PEPPER COULIS



Pepper Coulis image

Executive chef Michel Stroot at the Golden Door uses red and yellow pepper coulis side by side in plate presentations to add color, moisture, texture, and flavor. If you're in a hurry, instead of roasting fresh peppers, you can use 1 1/4 cups rinsed, drained canned roasted peppers. You can make the coulis ahead of time; cover and chill up to 3 days or freeze up to 6 months. Serve with Recipe #460419

Provided by Annacia

Categories     Sauces

Time 23m

Yield 1 cup

Number Of Ingredients 4

1 red bell pepper (or yellow about 10 oz.)
1 tablespoon water
1 teaspoon olive oil, salt to taste
cayenne pepper

Steps:

  • Rinse 1 red or yellow bell pepper (about 10 oz.); pat dry.
  • Set pepper in a 9-inch pie or cake pan and broil 3 to 4 inches from heat, turning as needed, until charred on all sides, about 15 minutes total.
  • Let cool.
  • With a small, sharp knife, remove and discard skin, stem, and seeds. Coarsely chop pepper and place in a blender or food processor.
  • Add 1 tablespoon water and 1 teaspoon olive oil; whirl until smooth.
  • Add salt and cayenne to taste.
  • If coulis is thicker than desired, thin with 1 to 2 more tablespoons water.

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