Satterfield's Vegetable Terrine with Tomato Consume Aspic and Pea Tendrils
Satterfield's Vegetable Terrine
Want to impress your guests? Make this dish, and pair it with Champagne.
By Jan Walsh
Photography by Beau Gustafson
Vegetable terrines are dishes made of a variety of vegetables in layers. Vegetable terrines can be made of summer or fall root vegetables. Vegetable terrines make a nice presentation at a holiday meal. Becky Satterfield shares the recipe and techniques for Satterfield's Vegetable Terrine with Tomato Consume Aspic and Pea Tendrils.
3 large ripe tomatoes
1 small yellow squash
1 small zucchini
1 shallot, peeled
.25 fresh fennel bulb
one half celery rib
1 teaspoon kosher salt
4 leaves gelatin
4 quarts water
4 tablespoons kosher salt
1 leek, washed and split lengthwise
33 haricots vert, washed and trimmed of any stems
3 large sweet red peppers
1 small yellow squash
1 tablespoon fresh basil, chopped
1 handful pea tendrils
6 toasted baguette rounds
1 cup soft goat cheese, such as Coach Farms
1 ounce smoked salmon, finely diced
Zest of one lemon
Rough chop the tomato, squash, zucchini, shallot, fennel bulb and celery. Place the vegetables in a food processor with the salt and pulse until the ingredients are coarsely pureed.
Line a strainer with several layers of cheesecloth. Place the strainer in a bowl. Pour the purée into the strainer. Pull up the four corners of the cheesecloth and twist, allowing the liquid to pour into the bowl. Place the bowl in the refrigerator over night.
The following day, carefully remove the consommé from the refrigerator to avoid agitating the sediment of the consommé. Using a ladle, scoop the clear liquid out of the bowl and place in a small saucepan. Discard the cloudy sediment in the bottom of the bowl. Place the saucepan over low heat. Fill a small bowl with water and place, one by one, four leaves of gelatin in the cold water. After about four minutes, remove the leaves. Shake the excess water back into the bowl of gelatin. Stir the gelatin water into the saucepan with the tomato consommé. Keep the mixture lukewarm until ready for the assembly of the terrine.
Bring four quarts of water to a boil with four tablespoons of salt added. Fill a large bowl with ice and cover the ice with water. Carefully place the leek in the boiling water for approximately three minutes. Then remove to the ice bath. Carefully place the haricots vert in the boiling water for approximately two minutes, then remove to the ice bath. Carefully place sweet red peppers in the boiling water, cover them with a small plate or strainer to keep them fully submerged. Boil for approximately 10 minutes. Remove the red peppers with tongs and wrap them, while still hot, in plastic wrap and set aside until cool. When completely cooled, unwrap the peppers. Peel off skin and discard seeds. Cut the peppers into strips the width of the terrine mold. Using a mandoline, cut squash lengthwise into strips about 2 centimeters thick. Trim the squash strips to fit inside the terrine mold.
Stir the basil into the lukewarm consommé aspic. Line a 16"x 1" x 1.75" terrine mold with plastic wrap so there is at least 4" of wrap hanging over the edges. Cut the leeks into into 4.5 inch ribbons. Place each ribbon in a U shape lining the side and bottom of terrine mold overlapping by .25 inch. Line the bottom of the mold with strips of peppers, laying the strips end to end, not overlapping. Place the haricots vert on top of the peppers. Place the strips of squash on top of the haricots vert. Spoon the lukewarm consommé over the layer until it is covered.
Repeat the layering of the vegetables, adding the consommé between each layer until the terrine mold in full. Fold over the ends of the leeks and spoon more tomato consommé over the terrine. Fold over the plastic wrap and press gently to release any air. Place the terrine in the refrigerator overnight.
To serve, gently remove the terrine from the mold and unwrap. Cut into .5 inch slices. Fold the diced smoked salmon and the zest into the goat cheese. Spread the cheese mixture onto the toasted rounds. Place a slice of the terrine onto each round. Place on a plate, and sprinkle with a few pea tendrils.