1 recipe Wild Mushroom Duxelles (recipe follows)
3 leeks (white and light green parts only)
2 tablespoons unsalted butter
Salt and freshly ground black pepper
2 large zucchini
3 large summer squash
4 tablespoons extra virgin olive oil
11 ounces fresh goat cheese, at room temperature
4 ounces cream cheese, at room temperature
1 recipe Aspic of Herb Vinaigrette (recipe follows)
3 cups cherry tomatoes, halved
3 tablespoons extra-virgin olive oil
3 tablespoons Champagne vinegar
3 tablespoons fresh basil chiffonade
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Prepare the Wild Mushroom Duxelles and set aside until ready to use.
Cut away the root portion of the leeks. With a sharp paring knife, cut halfway through each leek lengthwise; you don’t want to cut all the way through any of the layers. Place the leeks in a bowl of cold water and agitate them to remove any sand and dirt. Bring a large pot of salted water to a boil and set a large bowl of ice water on the counter. Cook the leeks in the boiling water until the leaves are tender, 5 to 6 minutes. Transfer the leeks to the ice water to cool. When cool enough to handle, remove the large outer layers, separating them from the center portion. Lay the outer layers on a baking sheet or a plate. Coarsely chop the center portion of the leeks. In a small saucepan over medium heat, melt the butter. When it sizzles, add the chopped leeks, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook the leeks, stirring as needed, until softened, 3 to 4 minutes. Set aside until ready to use.
Preheat the oven to 350° F. Line two baking sheets with parchment paper.
Slice the zucchini and summer squash lengthwise about 1/4 inch thick using a mandoline, if you have one. Arrange the slices on the prepared baking sheets in a single layer and drizzle 2 tablespoons of the oil over them. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Bake until the squash is just tender, about 20 minutes. Remove from the oven and let the squash cool.
In a medium bowl, combine the cheeses and the remaining 2 tablespoons of the oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. With an electric mixer on low speed, beat until the mixture is creamy and completely combined.
Prepare a terrine mold approximately 3 inches wide by 11 inches long and 3 inches deep by lining it with plastic wrap, leaving an overhang on all sides of about 3 inches. Measure a piece of cardboard the same size as the top of the terrine and cut it to fit so that it will lay flat on top. Wrap the cardboard in aluminum foil and then again with plastic wrap.
Arrange the leek strips in the mold horizontally, so the strips cover the bottom of the terrine and go up both sides, then place other strips so that the long sides of the terrine are covered. Trim the leeks even with the top of the terrine.
Layer half of the summer squash in a single layer vertically over the leeks. Spoon half of the whipped cheese over the squash and use a rubber spatula to spread it into an even layer. Place one-third of the zucchini over the cheese. Spoon half of the chopped leeks over the zucchini, then half of the Wild Mushroom Duxelles, then the remaining chopped leeks. Top the leeks with a second layer of zucchini. Spread the remaining whipped cheese over the zucchini and top that with the remaining summer squash. Spoon the remaining duxelless over the squash and top with a final layer of zucchini.
Fold the plastic wrap over the zucchini and place the cardboard on top. Place a weight, either heavy cans or a brick, on top of the terrine to weight it down and refrigerate the terrine. Remove the weight from the top of the terrine after 2 to 3 hours. Refrigerate the terrine overnight and up to 2 days.
Early on the day you plan to serve the terrine, prepare the aspic. Remove the cardboard top and the flaps of plastic wrap from the top of the terrine. While the aspic is still slightly warm and easy to pour, pour it in an even layer over the top of the squash. Return the terrine to the refrigerator for at least 2 hours and up to 8 hours.
In a medium bowl, combine the ingredients for the Tomato-Basil Salad and mix well. Set aside at room temperature until ready to use and up to 1 hour.
Remove the terrine from the refrigerator. Use the plastic wrap flaps to gently lift the terrine out of the mold. Carefully place the terrine on a cutting board and gently unwrap it from the plastic wrap so that the aspic is on the bottom. Using a sharp knife, cut the terrine into 8 slices. Place each slice on a small serving plate and divide the tomato salad among the plates. Serve immediately.
Yield: 8 first-course servings
WILD MUSHROOM DUXELLES
3 tablespoons olive oil
1 pound mixed wild mushrooms, such as chanterelles, porcini, shiitakes, and/or morels, cleaned, stemmed, and chopped
1/4 cup minced shallots
1 tablespoon minced garlic
2/3 cup Marsala
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a large sauté pan, heat the oil over medium-high heat. When hot, add the mushrooms and cook, stirring occasionally, until they are golden brown, 4 to 5 minutes. Add the shallots and garlic and cook, stirring, until the shallots have softened, another 2 minutes. Add the Marsala, salt, and pepper and cook until all of the liquid has evaporated, about 3 minutes.
Remove the pan from the heat and let cool completely. The duxelles can be made up 2 days in advance; let them cool completely, then store in an airtight container in the refrigerator until ready to use.
Yield: 1 1/2 cups
ASPIC OF HERB VINAIGRETTE
3/4 cup packed mixed fresh soft herb leaves (1 1/2 ounces), such as tarragon, chervil, chives, and parsley, or basil, cilantro, and mint
1/2 cup extra virgin olive oil
1/8 teaspoon freshly ground black pepper
1 tablespoon unflavored powdered gelatin (about 1 1/2 packets)
1/4 cup Champagne vinegar
Bring a medium pot of water to a boil and add a pinch of salt. Place a large bowl of ice water on the counter.
Add the herbs to the pot of water and blanch just until their color changes to a dark green, 10 to 15 seconds. Transfer to the ice bath. Once the herbs are cool, add them to a blender (no need to pat them dry) along with the oil, 1/4 teaspoon salt, and the pepper and puree until smooth.
In a small bowl or measuring cup, sprinkle the gelatin over the vinegar and let the gelatin bloom for 2 to 3 minutes. Heat the gelatin and vinegar in the microwave just until the gelatin begins to dissolve, about 10 seconds, and stir well. Add the herb puree to the vinegar and stir until homogenized. The aspic will begin to set up, so be prepared to use it right away.
Yield: 1 cup
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