How To Make A Vegetable Terrine
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- Опубликовано: 27 апр 2015
- FULL RECIPE BELOW
Follow along with our culinary school chef as he shows you how to make a vegetable terrine with goat cheese. It looks just as good as it tastes!
VEGETABLE TERRINE RECIPE: www.escoffieronline.com/how-to...
Ingredients
2 zucchini
2 yellow squash
2 red peppers
2 yellow peppers
1 red beet
1 golden beet
1 leek
1 bok choy
8 oz. goat cheese
Salt and black pepper
Directions
1. Slice the zucchini and yellow squash lengthwise into ¼ -inch slices. Blanch slices in salt water for about 2 minutes; refresh in ice water to stop cooking process.
2. Boil beets until soft, insert a knife if it comes out easily this means the beets are done. Refresh in ice water, peel beets, and slice into 1/8-inch slices.
3. Cut peppers in half, remove the membranes and seeds. Blanch in salt water for about 5 minutes, refresh in ice water.
4. Blanch baby bok choy and leeks for about 3 minutes; refresh in ice water.
5. Soften the goat cheese in a mixing bowl, place goat cheese into a pastry bag.
6. Layered the terrine mold with plastic film.
7. Arrange the zucchini and squash slices crosswise over the bottom and up the sides, overlapping the slices to complete cover the terrine. The ends of the slices should overhang the sides of the terrine.
8. Topped the slices with the rest of the vegetables, place a small amount of goat cheese between each layered of vegetables.
9. Bring the overhanging slices of zucchini up over the terrine. Wrap the terrine loose with the plastic wrap.
10. Refrigerate for at least 8 hours or for up to 24 hours.11. Remove the terrine from the refrigerator. Unwrap, slice with a very sharp knife and serve 1 thick or 2 thin slices per person with desired sauce.
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Comment Section:
10% Professional Chef Viewers
10% Others
80% Shokugeki no Soma
That was fvckin true
Bow Tie Production well he came here because of Soma
Yup....
It’s still true
Ya
Shokugeki no Souma lead me to this... Lol
Me Too P:)
Me tooo
Saaame
Same here
Same
Absolutely fabulous creation !! thank you for your excellence.
This is a wonderful presentation, thank you!
That looks fantastic...
Simple garnish (minimalist) gives the terrine a more glowing presentation...( too crowded garnish)..but a real treat!
Flaxseeds = lineseeds, soy lecithin granules, or sunflower lecithin premixed with water and letting it stand for 5 minutes will act as a strong binder and emulsifier, also used as egg substitutes, egg replacers.
That is beautiful! Roasted veg would be great for fall/winter.
waao very nice so beautiful chef
Nicely done.
Beautiful
very nice...
He's so cute!
very nice
A piece of art!
Hi! Glad to see a full recipe with the entire process!!
I have a question, can I use vegetable stock with gelatin or agar instead to keep the vegetables together?
yes
This is freaking beautiful great job Chef Cesar. I feel like a complete piece of crap now because mine looks gross
Pretty
wonderful
"and now im gonna add a layer of habanero, to really bring out the spice"
You didn't add some gelatine or something? How it gets so gelatine structure and from what? It looks amazing.
Adding gelatine would mean it wouldn't be suitable for vegetarians.
@@axellajohannesson447 you can fine vegetable based gelatin packets although technically its pectin.
@@axellajohannesson447 It is a vegetable terrine not a vegetarian terrine...He did add goat cheese instead of gelatine.
Looks good enough to blow my cloths off!
Do I need gelatin?
Good day chef,
I have a question, i didnt see you use the gelatine, to keep all together? or no? Thank you very much for answer.
You are correct the only thing that holds the terrine together is the creamy goat cheese.
thank you very much. the goat cream cheese, is bough or you prepared. Thank you and i want to tell you that i liked very much your receipes. Have a nice day.
I made a similar one except I used sour cream with mint and lemon juice and it held together, though not as well as it did in their video but it still stood
what's the leaf that you used to cover the terrine?
+Light Yagami Those are leeks.
can you flavour aspic with vinegar?
Yes
is it served cold or room temperature
+charles davis This terrine should be served cold.
Shokugeki no Souma and Grand Tokyo Hotel led me to this....
You arranged Leak on out side ......but plating time how zucchini came out side.....🤔🤔🤔
Tadokoro Megumi bring me here
sushi vibes
I would have liked to have seen you at least taste the terrine and describe it to a point
Brilliant dish...
Bit too heavy plating...
Nice recipe but the presentation..for me..it.s to much on the plate....the 6 points of piure..and 1 radish with caviar in 1 corner of the plate it.s enough! Nice job!
lemme say Shokugeki no Souma
Siapa yg kesini gara gara nonton shokugeki no souma? kita sama.
So, basically a fibrous and cheesy steamed dish? That's no match for an actual terrine
This is an appalling presentation is he a chef?