I wanted to feature a vegetarian terrine for those interested in a new and French cuisine and demystify the world of French food and some wrong concepts associated with it. When talking about terrines, usually we tend to think about meat or fish dishes such as duck terrine, rabbit or game terrines that are part of the French culinary traditions, which are the most common types of terrines…Like many other traditional dishes, terrines can take a wonderful light and fresh twist.

Yes there was a time, when French food was considered heavy and rich with the use of butter and creams, game and lots of animal products. There is still this side of French food if you go to France and want to explore traditions but for those interested in a lighter and more health conscious French cuisine, we do have a lot of wonderful restaurant, trends and recipes that emphasize on a nouvelle cuisine.

This particular cuisine among the best chefs (even the traditional ones) has emerged, fresher, healthier and lighter in many aspects, a more modern and contemporary cuisine, based on fresh ingredients and flavors. That’s what I am interested in bringing to people’s attention with this dish.

I had a lot of ricotta left so what’s a better use of it than in this terrine? It’s delightful with a green salad, served with toasted country bread, or as a buffet item, it’s light, fresh and flavorful, combining Mediterranean flavors.

I used a mini loaf pan for this terrine, so usually it’s enough for 3 people, and I serve two slices each. You can adapt ingredient quantity accordingly if you want to make one regular size terrine for a buffet. This is a very easy terrine to prepare and that does not require extra culinary skills or experience.

For a terrine for 3

• 10.58 oz (or 300 g) ricotta
• 4 tbs fromage blanc
• 1/2 red bell pepper
• 1 green bell pepper
• 1 large garlic clove, crushed
• about 20 mint leaves
• 3 gelatin leaves or agar agar
• salt and pepper

Preparation

Roast peppers by putting them under broiler until their skin turns black. Remove from the oven, place in a plastic container and let them cool. Remove skin and seeds. Cut in strips.

In a blender mix ricotta, fromage blanc, garlic, mint, salt and pepper. Blend into a smooth consistency.

Soak gelatin sheets or agar agar in cold water, then dissolve in a little hot water. Add to the ricotta mixture.

In a small loaf pan, add one layer of peppers, add half of the ricotta mixture, then add another layer of peppers. Proceed with another ricotta layer.

Refrigerate for at least six hours or overnight.

Carefully remove from the mold and cut in slices. Serve with toasted country bread.

]]> http://citronetvanille.com/blog/2010/05/are-you-ready-for-summer-ricotta-terrine-with-roasted-peppers-and-mint/feed/ 39 http://citronetvanille.com/blog/2010/03/ocean-terrine-scallops-and-shrimp-terrine-with-herbs-and-asparagus-ribbons-in-vinaigrette/?utm_source=rss&utm_medium=rss&utm_campaign=ocean-terrine-scallops-and-shrimp-terrine-with-herbs-and-asparagus-ribbons-in-vinaigrette http://citronetvanille.com/blog/2010/03/ocean-terrine-scallops-and-shrimp-terrine-with-herbs-and-asparagus-ribbons-in-vinaigrette/#comments Thu, 18 Mar 2010 23:19:10 +0000 silvia http://www.citronetvanille.com/blog/?p=8242 Terrine de la mer parfumée – Terrine de St Jacques et crevettes aux herbes – rubans d’asperges en vinaigrette

I am fascinated by the world of terrines, like most French, we love terrines, and what is more French than a terrine? really maybe baguette? they can be refined and elegant, beautiful, rustic, and so versatile, so why don’t I make them more often? well I don’t know…besides when you have guests, they can be prepared in advance so a great appetizer to consider for a dinner party or even buffet parties.

When people think of terrines, they think meat, which is a misconception, even if yes meat based terrines tend to be more known and traditional, fish and vegetables terrines are something incredibly delicious, elegant and light. All the flavors are mixed together to perfection and so delightful on toasted bread.

To make a perfect terrine that will stay together and that will not fall apart, you always need bread crumb (the white part), eggs and cream which are the best “liants” meaning ingredients that hold things together. You always need to butter the sides of the loaf pan or mold so that it will not stick to the bottom, and finally the terrine needs to rest in the refrigerator for at least one day before savoring it.

Ingredients for 3-6 people

For the terrine

• 10 oz (or 300 g) scallops
• 7 oz (or 200 g shrimps), shells removed + 6 shrimps whole, shells removed
• 3 eggs
• 5 fl oz (or 100 ml) heavy cream
• 3 slices of white bread, crust removed and ground
• 1 tbs parsley, finely chopped
• 1 tbs dill, finely chopped
• 1 tbs chives, finely chopped
• salt and pepper

For the asparagus éffilochée

• 1 bunch asparagus, sliced lengthwise with a potato peeler
• 1 shallot, finely shopped
• 1 garlic clove, crushed
• juice of 1 lemon
• 2 tbs olive oil
• salt and pepper

Preparation

For the terrine

In a blender mix scallops and shrimps (except for the 6 shrimps), do not mix too fine, there need to be some small pieces of scallops and shrimps. Remove and transfer to a mixing bowl.

Clean the blender and add bread to make crumbs.

In a mixing bowl, add eggs and cream, add crumbs and herbs. Mix well. Adjust with salt and pepper.

Mix ground seafood with egg/cream mixture.

Butter a terrine pot, or loaf pan. Add half of the mixture, then place 6 shrimps in the middle, then pour the rest of the mixture on top. Cover with lid, or with aluminum foil airtight.

Cook in in a double boiler in a pre-heated oven for 1 hour. Let it cool, and place in the refrigerator for one day. Serve with asparagus and toasted bread.

For the asparagus

Slice aspargus with a potato peeler. Cook in salted water for 2-3 minutes. Place in a water bowl with ice cubes. Let them cool.

Prepare the vinaigrette, mixing all ingredients together. Toss vinaigrette with the asparagus.