Amazing Recipes Eps 6

Roasted Vegetable Terrine with Goat Cheese

Yield: 3- pound terrine; 18 to 20 servings ( 2 1/2 ounces each)

2 lb          zucchini ( about 3)
2 lb          yellow squash ( about 3)
11/4 lb     eggplant (about 3)
2 lb          tomatoes (about 4)
2 each      portobello mushrooms

                Marinade
1 oz/fl       olive oil
1 tbsp       Dijon mustard
1 tbsp       chopped flat-leaf parsley
1 tbsp       chopped chives
2 each       garlic cloves, minced, sauteed, and cooled
2 tbsp       chopped rosemary
2 tbsp       anchovy paste (about 4 fillets)
2 tbsp       honey
2 tbsp       salt
1/2 tsp      ground white pepper

8 oz/wt     fresh goat cheese
1 each      egg

* Cut all vegetables lengthwise into 1/8-inch-thick slices.
* Combine the marinade ingredients and add to the vegetables.
* Line sheet pans with oiled parchment and lay out the vegetables in a single layer.
*Dry in 200 Celsius oven for 1 hour, or until dry but not brittle. Remove from oven and cool.
* Mix the goat cheese with the egg to make the custard.
* Line a terrine mold with plastic wrap, leaving an overhang, and assemble the terrine by alternating layers of vegetables and the cheese mixture until the terrine is filled. Fold over the liner.
* Cover the terrine and poach in a 170 Celsius water bath in a 300 Celsius oven to an internal temperature of 145 Celsius, about 60 minutes.
* Remove the terrine from the water bath and allow it to cool slightly.
* Let the terrine rest at least overnight and up to  3 days under refrigeration, weighted with a 2-pound press plate if desired. The terrine is now ready to slice and serve, or wrap and hold under refrigeration for up to 7 days.