Potato And Goat Cheese Terrine Rossini Recipes

Steps:

• Preheat the oven to 375 degrees F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.
• Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.
• Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

Steps:

• Preheat the oven to 350 degrees F.
• Grease the bottom and sides of a 1 1/2-quart gratin dish with the butter.
• Make a layer of overlapping potato slices on the bottom of the dish and sprinkle with half of the garlic and 1/3 of the goat cheese. Season with salt and pepper. Repeat with another layer of potatoes, the remaining garlic, another 1/3 of the cheese, and season with salt and pepper. Finish with a final layer of potatoes and the remaining cheese and season with salt and pepper. Pour the heavy cream over the top of the potatoes and, using your hands, press to condense the layers slightly. Make sure the potatoes are all covered with cream.
• Bake for 1 hour and 20 minutes, or until the gratin is bubbly and golden brown on top and the potatoes are cooked through. Let cool for 5 minutes before serving.

Steps:

• Preheat oven to 400°F. Generously butter 11x7x2-inch glass baking dish. Whisk first 7 ingredients in medium bowl to blend. Arrange 1/3 of potatoes in bottom of prepared dish, overlapping slightly and covering completely. Pour 1/3 of cream mixture over. Repeat layering potatoes and cream mixture 2 more times. Bake uncovered until potatoes are tender and top is golden brown in spots, about 1 hour 15 minutes. Serve hot.

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:

• 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.

Steps:

• Cover potatoes with water in a medium saucepan; season with salt, and bring to a boil. Reduce heat, and simmer until tender, 10 to 12 minutes. Drain, reserving 1 tablespoon cookingliquid. Let potatoes cool for 5 minutes.
• Whisk together vinegar, mustard, and reserved cooking liquid. Add oil in a slow, steady stream, whisking constantly until emulsified.
• Transfer potatoes to a bowl, and drizzle with vinaigrette. Gently stir in goat cheese, celery, shallot, and parsley. Season with salt and pepper.

Steps:

• Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside.
• Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Place in bag and let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch pieces.
• Preheat broiler. Brush both sides of eggplant with oil. Season with salt and pepper. Broil until cooked through and golden, about 3 minutes per side. Drain on paper towels. Brush both sides of zucchini with oil. Season with salt and pepper. Broil until cooked through, about 3 minutes per side. Drain on paper towels.
• Puree cheese in processor until smooth. With machine running, add 3 tablespoons oil through feed tube. Add bell peppers; process using on/off turns until peppers are coarsely chopped and cheese mixture begins to color. Add thyme. Season with salt and pepper.
• Line 9x5-inch glass loaf pan with plastic, leaving 4-inch overhang. Place single layer of zucchini in bottom of pan, covering completely and trimming to fit. Spread 1/3 of cheese mixture over. Top with 1/3 of chopped arugula and 1/3 of olives. Cover with single layer of eggplant, trimming to fit. Spread 1/3 of cheese over, top with 1/3 of chopped arugula and 1/3 of olives. Repeat with remaining zucchini, cheese, chopped arugula and olives. Finish with layer of eggplant. Fold plastic over to cover; press down gently on eggplant. Cover; chill until firm, at least 6 hours. (Can be made 2 days ahead. Keep chilled. Let stand at room temperature 30 minutes before serving.)
• Line platter with arugula leaves. Open plastic wrap on top of terrine. Unmold terrine onto platter, lift off pan and peel off plastic. Serve with bread.