Spinach-carrot terrine with red pepper-tomato sauce pt 1

6 -8 serving

Ingredients

Quantity Ingredient
2½ pounds Carrots; peeled and sliced 1/4-inch thick
3 tablespoons Olive oil
½ pounds Fresh shiitake mushrooms; sliced
2 bunches Spinach; cleaned, stemmed and dried
4 larges Eggs; lightly beaten
½ cup Milk
2 cups Shredded Gruyere cheese; (about 1/2 pound)
Salt and freshly ground black pepper to taste
1 pinch Freshly grated nutmeg
1½ tablespoon Olive oil
½ Onion; finely chopped
2 larges Red bell peppers; seeded and thinly sliced
1 large Tomato; peeled, seeded and finely chopped
¼ cup Canned chipotle en adobo coarsely chopped; (up to 1/2)
1 small Bunch fresh basil; coarsely chopped
Salt and freshly ground black pepper to taste

Directions

TERRINE

SAUCE

This colorful carrot-shiitake cheese custard has a ribbon of spinach leaves in the middle and a colorful sauce over it. It makes an impressive first course, side dish or vegetarian main course. For the sauce, use canned chipotles packed in adobo sauce for the best flavor, using more of the chile if you prefer a spicier sauce.

1. Steam the carrots in a steamer basket over boiling water for 5 to 7 minutes or until crisp-tender. In a food processor fitted with the metal blade, pulse the machine on and off until the carrots are diced small.

Remove to a bowl.

2. In a skillet, heat 2 tablespoons of the olive oil over medium heat. Add the mushrooms and sauté for 3 minutes, or until softened. Using a slotted spoon, remove the mushrooms to paper towel to drain well. In a food processor fitted with the metal blade, pulse the machine on and off until the mushrooms are diced small.

3. In a large skillet, heat the remaining olive oil over medium-high heat.

Add the spinach and sauté for about 3 minutes, or until softened but still bright green. (You may have to do this in batches.) Place the spinach in a strainer and squeeze out all the liquid by pushing down on the spinach with the back of a spoon. In the food processor fitted with the metal blade, pulse on and off until the spinach is coarsely chopped. Set aside.

4. Preheat the oven to 400 degrees.

5. Generously butter a 9-by-5-by-2-½-inch loaf pan. In a bowl, whisk together the eggs, milk and cheese. Add the carrots and mushrooms and combine thoroughly. Add the salt, pepper and nutmeg. Pour half of the mixture into the prepared loaf pan. Spread the spinach evenly over the top and then pour in the remaining carrot mixture, smoothing the surface with a rubber spatula if necessary.

6. Place the loaf pan in a larger baking pan and place in the oven.

Carefully pour almost-boiling water into the larger pan to come halfway up the sides of the loaf pan. Bake for 45 minutes, or until the top is browned and the filling is set. Remove from the oven and let rest for 15 minutes.

7. While terrine is cooking, prepare the sauce. In a large non-aluminum saucepan, heat the olive oil over medium heat. Add the onion and sauté for 3 to 5 minutes, or until softened. Add the bell peppers, tomatoes, chile and basil, cover partially and cook over medium-low heat for about 20 minutes or until softened. Remove from heat.

8. Puree the vegetables in a food processor fitted with the metal blade for about 1 minute until the mixture is smooth with some texture remaining. Add the salt and pepper. Taste for seasoning.

continued in part 2

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