Pan Fried Celery Root Potato And Goat Cheese Terrine Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Slice the potatoes into 1/4-inch-thick rounds. Peel the celery root and cut into 1/4-inch-thick slices to resemble the potatoes.
• Butter a heavy oval casserole dish. Layer the potatoes in the bottom of the dish, followed by the butter and then a layer of celery root. Sprinkle with sea salt. Top with a layer of half of the cheese. Repeat with the remaining potato and celery root. Top with the cream and then the remaining cheese.
• Bake until deep golden brown, about 1 hour.

Steps:

• Preheat oven to 400°F. Arrange eggplant, celery root and potato separately in single layer on 3 nonstick baking sheets. Brush both sides of vegetables with oil. Sprinkle with salt and pepper. Working in batches, bake until vegetables are tender, and celery root and potato are pale golden, about 6 minutes for eggplant, 10 minutes for celery root, and 14 minutes for potato. Transfer vegetables to separate small bowls. Cool completely.
• Char red bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Quarter peppers lengthwise.
• Place 12x12-inch foil sheet on work surface. Arrange half of potato slices over foil, forming 9x9-inch square. Arrange half of celery root slices over potato slices. Arrange half of eggplant slices over celery root slices. Arrange basil leaves over eggplant. Repeat layering with goat cheese, mozzarella. and red peppers. Press firmly to compress layers. Repeat layering with remaining eggplant, celery root, then potato slices.
• Using foil as aid, carefully roll up terrine as for jelly roll. Wrap terrine in additional foil. (Can be prepared 1 day ahead. Refrigerate.)
• Freeze terrine until firm on edges but not frozen through, about 2 hours. Slice terrine into eight 1-inch-thick slices (do not remove foil). Transfer slices to baking sheet and freeze 10 minutes.
• Lightly coat cut sides of terrine slices with flour. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add slices and cook until vegetables are heated through and cheese begins to melt, about 2 minutes per side. Remove foil from slices. Arrange slices on plates and serve.

Steps:

• Place the celery in a steamer above 1 inch of boiling water. Cover and steam 5 minutes, until just tender when pierced with a knife. Remove from the heat and drain.
• Heat the oil over medium heat in a large, heavy skillet and add the garlic. Stir until it smells fragrant, about 30 seconds, and add the anchovy if using, tomatoes, 2 tablespoons of the parsley, a pinch of sugar and salt and pepper. Stir together, then stir in the celery. Cook, stirring often, until the tomatoes have cooked down and the mixture is fragrant, about 10 minutes. Taste and adjust the seasonings. Stir in the remaining parsley just before serving.

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.
• Coarsely grate celery root into a bowl using the 1/3-inch-wide holes of a box grater.
• Peel potatoes and coarsely grate into a large bowl. Add lemon juice and toss. Coarsely grate onions into same bowl.
• Transfer to towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible.
• Return potatoes and onions to cleaned bowl and stir in celery root, flour, eggs, salt, pepper, and celery seeds until combined well.
• Heat 1/3 inch oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Fill a 1/4-cup measure (not tightly packed) with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula. Form 3 more latkes in skillet, then fry until undersides are deep golden, 1 1/2 to 3 minutes. Turn over using 2 spatulas and fry until deep golden all over, 1 1/2 to 3 minutes more. (If latkes brown too quickly, lower heat to moderate.) Transfer to paper towels to drain briefly. Keep warm in 1 layer on a metal rack set in a shallow baking pan in oven. Make more latkes in same manner. Use a second rack and baking pan to keep last batches warm.

Steps:

• Oil four 8-ounce oven-proof ramekins with 1 tablespoon of the oil. Place a bay leaf in the bottom of each. Preheat the oven to 350 degrees.
• Cut one of the potatoes into slices 1/16 inch thick, and arrange the slices in the bottom of each ramekin. Season with salt and pepper, top the slices with about a tablespoon of the goat cheese and a slice of truffle. Repeat the layers, ending with the last potato.
• Drizzle the tops of the ramekins with 1 tablespoon of the olive oil, and cover with foil. Place in the oven, and bake 1 1/2 hours.
• Allow the ramekins to cool to room temperature, about 1 hour.
• In a bowl, toss the mache with the remaining olive oil and the vinegar. Unmold the cooked potato mixture from each of the ramekins, and serve with the mache on the side. If desired, top each portion of the salad with a slice of pate de foie gras.