- 10
Ingredients
- Extra virgin olive oil as needed
- Zucchini, medium, quartered lengthwise 3 each
- Japanese eggplant, quartered lengthwise 3 each
- Yellow squash, medium, quartered lengthwise 3 each
- Roma tomatoes, halved lengthwise 6 each
- Gelatin sheets 8 each
- Super flavor vegetable stock, hot 2 C
- Leek, leaves of, blanched and shocked 6 to 10 each
- Herb mix, chopped (see note) 1/2 C
- Red peppers, large, roasted, quartered 4 each
- Mushrooms, seasoned and sautéed 3/4 Lb
- Keswick garden rouille as needed
Preparation
Step 1
1. Lightly oil zucchini, eggplant and squash, season and grill. Reserve. Lightly oil tomatoes, season and roast. Peel tomatoes, then reserve.
2. Lightly oil a 7 ½-cup terrine, then line it with clear plastic wrap, leaving 3 to 4 inches hanging over sides. Make sure to distribute plastic wrap uniformly into corners of terrine dish so that terrine is not misshaped.
3. Bloom gelatin sheets in cold water. Press water out of gelatin and add to vegetable stock. Stir lightly until gelatin is completely dissolved. Allow stock to come to room temperature, but do not let congeal.
4. Dip each leek leaf in stock and lay into plastic-lined terrine mold crosswise with 4 inches hanging over sides. Brush a small amount of stock over leeks in bottom of terrine and sprinkle with herbs. Form next layer by dipping roasted red peppers into stock and pressing into terrine mold. Brush peppers with a small amount of stock and sprinkle herbs on top. Repeat method with zucchini, mushrooms, tomatoes, eggplant and yellow squash.
5. Pour remaining stock into terrine to fill, taking care not to distort vegetables. Fold leek leaves over top, then fold hanging plastic wrap tightly over top, sealing entire terrine. Place a weight over terrine, pressing it lightly. Refrigerate for at least 12 hours.
6. Turn terrine out, remove plastic and slice with a very hot, very sharp knife. Plate terrine slices, let come to room temperature and serve with rouille.
Notes:
Herb mix comprises parsley, chives, basil, tarragon, and thyme.
SUPER FLAVOR VEGETABLE STOCK
Yield: 2 qt
Olive oil, high quality 1/2 C
Onion, large, sweet, peeled, cut into 2-inch chunks 1 each
Carrots, medium, cut into 1-inch slices 2 each
Red bell pepper, large, seeded and quartered 1 each
Zucchini, cut into 2-inch slices 2 each
Yellow squash, cut into 2-inch slices 2 each
Plum tomatoes, halved 4 each
Garlic clove, peeled 1 each
Sea salt 1 tsp
Cracked black pepper 1/2 tsp
Spring water 2 C
Instructions:
Layer all ingredients in a cold stock pot, in order of ingredient list.
Cover pot and cook over high heat for 10 minutes. As water comes to a boil on bottom of pot, it will start to steam vegetables.
Stir twice during this time, then reduce heat to medium low and cook until all vegetables are very soft.
Vegetables will sweat out all their juice during this process. Strain stock through a chinois and press vegetables with a wooden spoon to force out all of their juices. Reserve pulp.
KESWICK GARDEN ROUILLE
Yield: 10 servings
Water 3 TBS
Baguette, fresh, cubed 1/2 C
Lemon, juice of 1 each
Garlic cloves 3 each
Super flavor vegetable stock pulp (see note) 1/2 C
Sea salt and freshly cracked black pepper as needed
Ligurian olive oil 1/4 C
Instructions:
1. Place water, bread, lemon juice, garlic and vegetable pulp in a blender. Blend until smooth. Season with salt and pepper, then slowly add olive oil with motor running until incorporated. Reserve.
Notes:
When making super flavor vegetable stock, reserve vegetable pulp for this recipe.