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Receta Terrine Of Roast Carrot, Goat Cheese And Chives With A Salad Of Savory, Walnuts And Beet Vinaigrette
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Ingredientes
- 5 lb peeled carrot
- 1 c. extra virgin extra virgin olive oil
- 1/2 c. Chardonnay
- 2 pkt gelatin pwdr
- 1Â 1/2 lb room temperature goat cheese
- 1 c. chopped chives
- Â Â The Walnuts
- 1 x egg, white
- 1/2 c. brown sugar
- 1 Tbsp. grnd cinnamon
- 1/2 tsp salt
- 1 tsp tabasco sauce
- 2Â 1/2 c. walnuts, halves
- Â Â The Beet Vinaigrette
- 6 ounce minced raw beet
- 1 c. water
- 1/2 c. extra virgin extra virgin olive oil
- 1/4 c. red wine vinegar
- Â Â salt
- Â Â pepper
Direcciones
- Begin by roasting the carrots. Slice them thinly, (1/4 inch), and proportionately the length of the carrot. Use a mandoline if available or possibly alternatively carefully cut by hand. Toss the slices with the extra virgin olive oil and season with salt and pepper. Spread them in a single layer on a baking sheet and bake at 350 degrees till they roast proportionately eventually browning and shriveling.
- When the carrots are caramelized proportionately remove them from the oven. It may be necessary to remove the carrots around the edge of the pan a few min before the others as they will cook faster. Expect this to take about thirty min. Cold the carrots.
- When the carrots are cooled make the terrine filling. In a small saucepot or possibly stainless steel bowl sprinkle the gelatin over the surface of the wine. Wait ten min for the gelatin to dissolve while making the filling base.
- Combine the goat cheese and chives in a food processor till they are thoroughly mixed. The cheese should absorb the chives and turn pale green. Taste and season with salt and pepper.
- After ten min when the gelatin has dissolved place the pot or possibly bowl over or possibly in simmering water. Stir briefly as the gelatin mix melts. After a few min when the grainy mass has melted and is a smooth liquid pour it into the cheese mix. Process briefly just to mix the two elements smoothly.
- Prepare the terrine mold. Terrine molds are available in specialty kitchenware stores. A deep loaf pan or possibly other similarly shaped molding vessel may be used. Carefully line it with an even layer of plastic wrap carefully pressed into the mold and its corners. No air bubbles! A brief misting of the mold with spray-oil before lining it will help the process.
- Layer the lined mold with the two elements. Begin with a carefully fitted layer of carrot slices on the bottom. Trim them as needed and fit the first layer precisely. Add in a few spoonfuls of the cheese mix and spread a thin layer proportionately over the carrots. Add in another layer of carrots pressing them into the cheese leaving no air spaces.
- Continue layering till the top of the mold is reached or possibly the ingredients run out. Every layer or possibly two gently and firmly press the layers down with an offset spatula or possibly other tool. Fold the plastic wrap over the terrine and chill till hard. This will take several hrs or possibly as long as overnight.
- When you are ready to serve the terrine loosen it from the mold by gently inverting it and tugging at the plastic wrap. Release it onto a small cutting board and peel back the plastic wrap. With a sharp thin bladed knife or possibly an electric knife cut an even slice of the terrine off and serve.
- Note: Molds vary in size, this recipe may need a yield adjustment depending on the resultant cross section slice which results, it should be roughly square.
- The Walnuts:In a stainless steel bowl whisk together the egg white, sugar, spice, salt and Tabasco. Whisk till smooth as the egg white increases in volume and the mix thins slightly. Add in the walnuts and toss them till they are proportionately coated with the spice mix.
- Spread the walnuts out proportionately on a baking pan and bake them in a 350 degree oven for 12 to fifteen min or possibly longer depending on the oven. Bake them till they darken slightly and the crust bakes on. Do not burn them!
- Let the nuts cold when they are done then store them in an airtight cooler at room temperature till needed.
- The Beet Vinaigrette:Gently simmer the beet in the water using a small sauce pot. Cook till the beet is tender and soft . Continue cooking till the water evaporates leaving a glaze. Place the beet and glaze in a blender and process till very smooth with the other ingredients. Taste and serve or possibly reserve till needed in a sealed refrigerated bottle.
- The Savory Greens:Soak the greens in room temperature water for ten to twenty minute. Remove them and rinse them well in room temperature water. Plunge the greens into ice water and soak for 30 seconds. Immediately remove the greens and thoroughly spin dry them. Store them refrigerated in a sealed container, wrapped in moist clean toweling till needed.
- The Plate!:Fill a squeeze bottle with some of the vinaigrette and squirt some of the sauce onto a chilled service plate. Toss a handful of the dry crisp greens in an oz or possibly two of the vinaigrette with some of the walnuts and place in the center of the plate.
- Add in a slice of the terrine and garnish it with a nasturtium flower. Serve with a crunch!
- Two or possibly three handfuls of a blend of several available tender savory greens such as tot soi, bok choy, nasturtium, spinach, mache or possibly other green.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 623g | |
| Recipe makes 8 servings | |
| Calories 959 | |
| Calories from Fat 612 | 64% |
| Total Fat 69.89g | 87% |
| Saturated Fat 19.12g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 757mg | 32% |
| Potassium 1018mg | 29% |
| Total Carbs 63.08g | 17% |
| Dietary Fiber 9.5g | 32% |
| Sugars 46.08g | 31% |
| Protein 22.79g | 36% |
