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Vegan Terrine




Source of Recipe


Chef Erica Miller


List of Ingredients




1 package sushi paper -- (aka nori or
-- sushihane)
3 yellow squash -- sliced
3 zucchini -- sliced
6 portobello mushrooms
1 cup cooked spinach
2 tablespoons garlic -- chopped
2 tablespoons shallots -- chopped
1/4 cup olive oil
-- salt and pepper
3 carrots -- roasted
3 red peppers -- roasted
***CORN COULIS***
2 cups cooked corn
1/4 cup vegetable stock
***CHIVE OIL***
2 ounces chives
1/4 cup olive oil


Recipe



For Terrine: Line terrine mold with plastic wrap; then line with nori sushi paper. Slice lengthwise the zucchini and yellow squash. Place the portobello mushrooms and squashes in a bowl and toss with garlic, shallots and olive oil. Sprinkle with salt and pepper. Julienne carrots and red pepper. Grill the squashes and mushrooms and cool in the refrigerator. Layer in mold the spinach, then squashes,
portobellos, carrots, and red pepper; repeat procedure until
ingredients are all used. Fold remaining nori paper over and then plastic wrap; place a weight on top and chill overnight. [She used two cans of soda on the show - N.B.]

Corn Coulis: Put corn in blender with vegetable stock and puree for 1 minute and then strain.

Chive Oil: Put chives and oil in bar blender and blend quickly; strain. Take terrine out of mold and slice one-inch thick. Put it in the middle of the plate and garnish with sauces.

Chef Du Jour Show with Erica Miller (#DJ9471)