Need ideas to spice up my veg terrine

[Pete]

Kuan, that's the best advice I've heard yet!!!!!

I like the idea of using the crystalized ginger in the carrot, though I would go a step futher and also add curry to the carrot.

For the cauliflower part, I might replace the parm with white cheddar and add some nutmeg.

Personally, I would probably then leave the spinach just as the recipe states, flavored with garlic and onion. Start adding too many flavors and you run the risk of the dish becoming too overburdened and you end up muddling up all the flavors. Maybe just add some bacon or bacon fat to the spinach if you don't mind not keeping it totaly vegetarian.

[Anneke]

OMG... This thread is soooo old.... I was still in school when I started it!

:P

[piglet91]

if you need to spice go to www.foodnetwork.com go to Emeril Lagasse his have good recipe for like your dish with out changing color i want to bake a spicey cake and he had a good recipe for and it was good

look luck
piglet

Originally Posted by Anneke

In the spirit of St-Patty's, I found a recipe for a 3 layer vegetable terrine. Problem is, it's boring. I like the theme because it corresponds exactly with the Irish flag so I don't want to give up the recipe completely.

As you probably guessed, it has a first layer of carrot pureed with egg and flavoured with onion and nutmeg, a second layer of cauliflower flavoured with parmesan and a third of spinach with onion and garlic. Reminds me of one of those old recipes my great aunt would serve (yuk!).

How can I keep the colour theme and make this a really great/interesting/flavorful dish? Thanks for all your ideas!

[kuan]

Originally Posted by Anneke

OMG... This thread is soooo old.... I was still in school when I started it!

:P

Yep beware what you post. It might come back to haunt you later!

This was a good one though.

[In France]

I would suggest whatever you use roast it first to really bring out the flavors...Carrotts, bell peppers, tomatoes with thyme and olive oil, eggplants all have stronger flavoors roasted... Bon appetit!!!!

[In France]

Sorry I just saw your response above.. Is there no way to show dates on these threads?

[Anneke]

The posting date is on the top left corner of the response.

[In France]

See it ...Thanks!

[Chef Mike]

Originally Posted by Iain Middleton

How about layers of plum tomato, basil and mozerella ? Marinate the cheese with olive oil & thyme, make sure the tomatoes are ripe and lay out on some kichen paper to drain.
Press well for about 24 hours in mould lined with cling film.Have used for large ands small numbers - recipe available if you want.
Larry

OK, I want. Please