Louisiana Vegetable Terrine |
|
 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 15 |
|
An appetizing, cheesy-licious first course from the flavor center of the universe, Louisiana. Courtesy of Chef Michael Jordan of NOLA, featured in The Louisiana New Garde television series. Overnight chilling not included in preparation time. Ingredients:
12 heads garlic, separated into cloves |
1 tablespoon olive oil |
1 teaspoon black pepper, freshly cracked |
1 eggplant, sliced lengthwise into 1/4-inch slices |
1 yellow squash, sliced thinly |
1 zucchini, sliced thinly |
extra virgin olive oil, for drizzling |
salt and pepper, to taste |
2 tablespoons vegetable oil |
3 red onions, peeled and thinly sliced |
1 lb spinach, very well washed and stemmed |
1 lb provolone cheese, sliced (about 30 to 40 slices) |
1 large red bell pepper, roasted and seeded |
1 large yellow bell pepper, roasted and seeded |
1 carrot, peeled, blanched and sliced |
Directions:
1. To roast garlic: Preheat oven to 400°F.
2. Peel garlic cloves and toss with olive oil and pepper; place on a sheet of aluminum foil.
3. Fold the foil around the garlic to enclose completely; roast until tender, about 40 minutes.
4. Cool slightly and puree.
5. Preheat oven to 425°F.
6. Place the eggplant and squashes flat on a baking sheet; drizzle with olive oil and season.
7. Bake for about five minutes or until vegetables start to wilt.
8. In a large skillet, cook the onions in oil until golden; remove from pan, cover and chill.
9. Saute the spinach leaves in the remaining oil until wilted; season and set to the side.
10. Reduce oven heat to 350F and oil or spray a 4 x 8 loaf pan very well.
11. Line with cling wrap and let the sides overhang the edges; oil or spray with cooking spray.
12. Line the bottom and sides of pan with cheese slices.
13. Cover with overlapping eggplant slices; allowing about an inch of overhang.
14. Apply a light layer of garlic puree followed by another layer of cheese.
15. Top with cooked onions; top with another layer of cheese and press down firmly.
16. Add a layer of red bell pepper followed by another layer of cheese.
17. Layer on yellow squash followed by cheese; press down firmly.
18. Add a layer of spinach; top with a layer of cheese, carrot, cheese, bell pepper and cheese.
19. Press down quite firmly.
20. Top with a layer of onions and a final layer of cheese; press down firmly.
21. Fold eggplant overhang over the top of the filled loaf pan to form a seal.
22. Fold over cling wrap overhang and seal.
23. Place pan into another baking pan and place in oven; add an inch of water to the larger baking pan (making a bain marie).
24. Bake for 45 minutes; remove from oven and cool.
25. Chill in refrigerator overnight.
26. Slice and serve, either cold or at room temperature.
|
|