ZUCCHINI TERRINE
From 'Femme Actuelle' women's magazine in France, Sophie Dudemaine's recipe. I'm posting the original recipe as written but I didn't use all zucchini, I used part grated carrot and a big handful of chopped chicken too. For herbs, I used fresh basil and parsley. For cheese, I used half feta and half Swiss, as that was what I had in the house. This would be a very forgiving recipe and lots of different things could be used.
Provided by Kasha
Categories Lunch/Snacks
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C, or about 375°F.
- Sauteé the vegetables for about 15 minutes in a little olive oil if you like., If not, just cook and stir.
- In a big bowl, beat the eggs, with the evaporated milk.
- Add the cheese and herbs.
- Add the cooked vegetables and salt and pepper to taste.
- Grease a loaf pan or two, depending on the size you use. I used one standard and had enough for one small loaf pan too. Be careful to leave half an inch of space, I had some dripping problems in the oven.
- I cooked the small pan for about a half an hour, and the large pan for about 55 minutes. Test with a point of a knife that should come out clean.
- Unmold while still warm.
- May be eaten hot, warm or cold. I may serve with a light tomato sauce.
Nutrition Facts : Calories 188.6, Fat 11.3, SaturatedFat 5.8, Cholesterol 193.8, Sodium 127.6, Carbohydrate 9.1, Fiber 1.4, Sugar 3.2, Protein 13.3
PRESSED LEEK, ASPARAGUS, AND ZUCCHINI TERRINE WITH MUSTARD-LEMON DRESSING
Yield serves 6. serving size: 1 1/2 slices.
Number Of Ingredients 11
Steps:
- Oil the sides and bottom of a 5 × 9-inch loaf pan and set aside together with an unoiled loaf pan the same size.
- Trim the root ends and tops from the leeks (save 10 tender green inner leaves from the tops), leaving about 1 inch of dark green leaves.
- Cut the leeks in half lengthwise and rinse under running water, gently separating the layers to remove dirt. Rinse the reserved inner leaves and set the leeks aside.
- In a 4- to 5-quart pan, bring the tarragon, salt, and stock to a boil over high heat.
- Add all the leeks, reduce the heat, cover, and simmer until tender when pierced, about 15 minutes. Remove the leeks from the pan and drain, reserving the cooking water.
- Add the zucchini and asparagus to the pan and let boil for 4 minutes. Remove and drain.
- Layer the vegetables in the prepared loaf pan, beginning with the leeks, until all the vegetables are in.
- Set the other loaf pan on top of the vegetables and fill with 4 pounds of weight to weigh them down. Canned goods or dried beans work best.
- Refrigerate for at least 8 hours or up to 2 days to firm.
- Prepare the dressing: In a blender, combine the olive oil, lemon juice, mustard, pepper, and salt. Refrigerate until ready to use.
- When ready to serve the vegetables, remove from the refrigerator and pour off any liquid that has accumulated. Remove the weighted pan, and with a very sharp knife, gently cut the loaf crosswise into 10 slices.
- Using two spatulas, lift out the slices to a platter or individual salad plates. (Though more difficult to slice, the terrine is handsome inverted onto a platter. Cut carefully.) Top with the dressing and season with salt.
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