1 3/4 oz dried shiitake mushrooms
7 large savoy cabbage leaves
12 oz bunch spinach, stemmed
12 oz asparagus, trimmed & peeled
16 oz red bell pepper, in strips
12 oz carrots, julienned
14 1/2 oz can artichoke hearts,
1 drained and quartered
1/2 cup buttermilk
1 tablespoon fresh parsley, chopped
1 teaspoon dried thyme
1 teaspoon dried tarragon
2 shallots, chopped
1 salt and pepper
1 large tomato, peeled, seeded and
1/4 cup buttermilk
1 tablespoon tomato paste
1 pinch cayenne pepper
1 clove garlic, chopped
1 salt and pepper
Vegetable Layers: In a small bowl, combine dry mushrooms and hot water to cover. Let stand 30 minutes. Drain. While mushrooms are rehydrating, bring a large pot of water to boil. Blanch vegetables in seperate batches in boiling water. Blanch cabbage leaves 3 minutes, spinach leaves 1 minute, asparagus and red pepper strips 3 minutes, and carrots 4 minutes. Plunge vegetables into ice water after blanching. Drain.
Pat all blanched vegetables, mushrooms, and artichokes dry between 2 to 3 layers of paper towels, applying gentle pressure to squeeze out as much liquid as possible. (Spinach leaves should be opened out flat to assume the original shape.)
Batter: In a medium bowl, combine eggs, 1/2 cup buttermilk, parsley, thyme, tarragon, shallots, and salt and pepper to taste. Whisk until blended. This batter is overseasoned because it will season all the vegetables in the terrine.)
Assembly of Terrine: Generously butter a 9x5x3" loaf pan. Using a triangular-shaped cut, remove 1-2" of hard white stem from each cabbage leaf to make leaves more flexible. Line sides, then bottom of pan with cabbage leaves, overlapping the leaves generously to form a leakproof "shell" and allowing leaves to extend well over the rim of pan. (The tops of the cabbage leaves will be folded over the top of the finished terrine.) Pour 1/2 cup batter over cabbage in bottom of pan.
Arrange asparagus spears lengthwise in pan, packing spears tightly together. Add 2 layers of red pepper strips places crosswise in pan. Pour in a little more batter, pressing peppers down gently. Layer mushrooms over peppers. Layer carrots lengthwise in pan. Pour in a little more batter, pressing carrots down gently. (Pressing down each layer will raise the level of the batter.)
Larer half the spinach leaves over carrots. Add a layer of artichoke hearts over spinach, then a little more batter. Gently press down artichoke hearts. Top with a layer of remaining batter and pressing down each layer. Fold ends of cabbage leaves over top of terrine. Preheat oven to 350øF. Cover loaf pan with buttered parchment paper cut to fit inside edge of pan. Place loaf pan in a 13x9x2" baking pan. Pour hot water around loaf pan to depth of 1". Bake at 350øF for 2 hours until firm. Remove from water bath. Cook on rack (still covered with parchment paper) 2 hours. Refrigerate, still covered, overnight.
Tomato Sauce: In blender, combine chopped tomato, 1/4 cup buttermilk, tomato paste, cayenne pepper, garlic, and salt and pepper to taste. Blend until smooth.
To Serve: Loosen edges of terrine with knife. Invert on a serving platter. Cut cold terrine in crosswise slices with a serrated knife. Spread a thin layer of tomato sauce on each serving plate. Arrange slices of terrine over sauce.
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