Potato & Eggplant Terrine...(Trotter)

[Guest guest]

Here is one from Charlie Trotter. His recipes are so long and complex

but the photo of this makes me think it would be a great company dish to

impress guests.

 

x-posted to RecipeCafe

 

JoAnn

 

* Exported from MasterCook *

 

Potato & Eggplant Terrine w Goat Cheese..(Trotter)

 

Recipe By : Charlie Trotter's, Charlie Trotter - Chicago

Serving Size : 4 Preparation Time :0:00

Categories : Chefs Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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3 Idaho potatoes -- peeled

1 1/2 tablespoons olive oil

salt and pepper

1 medium eggplant

1/2 tablespoon parsley -- chopped

Goat Cheese Fondant (follows)

3/4 cup shiitake mushrooms -- thinly sliced

1 teaspoon chives -- snipped

Beet Juice (follows)

Parsley Juice (follows)

Curry Oil (follows)

 

Entire name of recipe :

 

Potato & Eggplant Terrine with Goat Cheese Fondant, Beet and Parsley

Juices, and Curry Oil

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Method: Slice the potatoes lengthwise into 1/3 inch thick slices, then

cut the slices into 2 inch widths to fit the width of your terrine. Rub

them with a little olive oil and lightly season with salt and pepper.

Place the slices on a parchment lined sheet pan and bake at 350° for 20

to 25 minutes or until they are just cooked through. Cool at room

temperature.

 

Cut the eggplant in half lengthwise, rub the cut sides with a little

olive oil, and place on a roasting pan, cut side down. Prick the skin a

couple of times with a sharp fork and bake for 20 to 30 minutes at 425°

until the eggplant is soft. Scoop out the pulp and pass it through a

food mill. Heat the pulp in a double boiler and evaporate away some of

the liquid to thicken it and concentrate the flavor. Allow to cool at

room temperature, then fold in the parsley and season with salt and

pepper.

 

Very lightly oil a 2x9x2 1/2 inch terrine mold and line it with plastic

wrap. Place a layer of potatoes in the bottom of the mold and spread it

with some of the eggplant mixture. Continue to add alternate layers of

potato and eggplant until the mold is almost filled. Wrap it tightly

with plastic wrap and refrigerate for at least two hours. (This can be

done a day in advance.)

 

For the mushroom salad, saute the mushrooms in the remaining olive oil

over medium high heat for 3 to 4 minutes or until they are thoroughly

cooked. Cool and toss in the chives.

 

Assembly: Cut 4 slices of the terrine (there will be more than enough

terrine for 4 servings, but it is difficult to make anything less).

 

For each serving, place a slice of terrine in the center of the plate.

Place 3 quenelles of goat cheese fondant around the slice of terrine,

alternating with scoops of mushroom salad. Drizzle a little of the beet

juice, parsley juice, and curry oil around the edges of the plate.

 

Goat Cheese Fondant

 

4 ounces goat cheese

1/2 cup heavy cream

salt & white pepper

 

Method: Soften the cheese to room temperature. Place in a pan and beat

with a spatula to smooth it, then continue stirring over low, even heat

until it is very smooth and the graininess is gone. Whip the cream to

soft peaks and fold into the cheese. Season with salt and white pepper

and place over ice to set. Using small spoons, shape into 12 quenelles.

 

Curry Oil

 

1/2 cup chopped onion

1/2 cup chopped apple

2 cups plus 2 tablespoons grapeseed oil

1/4 cup curry powder

2 teaspoons turmeric

salt and pepper

 

Method: Over medium heat, saute the onion and apple in 2 tablespoons of

grapeseed oil until just translucent. Season with salt and pepper. Add

the curry powder and turmeric and cook until the mixture starts to get

pasty. Add the remaining grapeseed oil, mix well, and continue to cook

until the oil is warm (do not boil). Thoroughly puree in a blender,

pour into a container, and cover. Refrigerate for 2 days. Decant

carefully.

 

Here are the instructions for the juices from the back of the book

appendix.

 

Beet Juice

 

Yield: 1 cup

 

4 to 5 medium beets

Salt and pepper

 

METHOD Peel and juice enough beets to

make 2 cups of liquid. Slowly reduce by

half, skimming away the foam that will

result along the way, and season to taste

with salt and pepper. The juice can be kept

for 3 or 4 days in the refrigerator or it can

be frozen.

 

Parsley Juice

 

Yield: 3/4 cup

 

1 bunch parsley (about 2 cups)

1/3 cup ice water

1/4 cup grapeseed oil

salt and pepper

 

METHOD Blanch the parsley, shock in ice

water, and drain. Roughly chop the parsley

and place it in a blender with the ice water,

grapeseed oil, and salt and pepper to taste.

Blend thoroughly and strain through a fine

mesh sieve. The juice can he kept for 3 or 4

days in the refrigerator or it can he frozen.

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Note from Charlie: I first featured this visually stunning dish on an

all-potato menu that I served at the James Beard House in New York in

January 1990. Like most terrines, this one can be made ahead, then

sliced and served at the last moment. The terrine can be prepared as

described, or for an even more arresting presentation, can be wrapped in

a layer of blanched spinach leaves.

 

Recipe from cookbook: Charlie Trotter's page 48

ISBN 0-89815-628-9

 

Charlie Trotter's, Chicago, IL.

Recipes by Charlie Trotter

 

Typed in MC format and posted to RecipeCafe and VegRecipe 4/99 by JoAnn

Pellegrino

 

 

 

 

 

 

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