September, 15, 2011
Besciamella
Sauce
Butter – 6 T
Flour – 5 T
Milk – 3 cups
Salt
Nutmeg
In
saucepan, heat butter until melted.
Add
flour and stir to smooth consistency and cook on medium heat until golden
brown.
In
a separate saucepot heat milk just to a boil.
Add
the milk to the flour mixture in increments while continuously whisking until
very smooth and bring to a boil.
Briefly
cook and remove from heat. Season with salt and nutmeg and set aside.
April 11, 2011
Grilled
Vegetable Terrine
Red bell peppers – 3 large
Eggplant – 1 large sliced lengthwise
¼ 9in. thick
Zucchini – 2 large sliced lengthwise
¼ in. thick
Red onion – 1 large thin sliced
Raisins – ¼ cup
Tomato juice – 1 cup
Tomato paste – 2 tbsp
Red wine vinegar – 1 tbs
Gelatin – Knox unflavored 2 bags
Olive oil
Salt
Pepper
Place
the bell peppers in the broiler and char all sides. Remove and place in a bowl
and cover and allow to cool to ease the peeling process. Peel the peppers and
save the juices. Cut into wide strips and set aside.
While
broiler is still active, arrange the eggplant slices on a baking sheet, brush
with olive oil and sprinkle with salt broil until tender. Repeat with the
zucchini.
Heat the olive oil in a frying pan and add the
onion, raisins, tomato paste and vinegar. Cook until soft and slightly caramelized.
Let the mixture cool in the pan.
Lightly
coat a terrine (glass loaf pan) with oil and line it with plastic wrap leaving enough
hanging over the sides to cover the top at the end of the process.
Pour
the tomato juice in a saucepan and sprinkle the gelatin over the top. Dissolve
gently over low heat, stirring occasionally.
Beginning
and ending with the peppers begin assembling the terrine one layer at a time
and each time cover with the tomato juice. Cover with the overlapping plastic
wrap and refrigerate to set.
To
serve, cut into slices and drizzle with a good quality balsamic vinegar.
