Serious Eats: Recipes

Vegetable Terrine

[Photograph: Oof Verschuren]

Yvette van Boven, author of Home Made is big into preserving. Pickling, smoking, curing, and confit-ing are just a few of the ways she creates shelf-stable edibles in her new book. Her lovely Vegetable Terrine uses olive oil to preserve thin slices of summer eggplant, zucchini, and peppers.

Just like its meatier inspiration, this terrine is layered and left for a day or two to compact and infuse the layers of vegetables with a vibrantly green basil oil. A big part of the excitement of a terrine is the dramatic unwrapping, and this one doesn't disappoint.

When you've removed it from the mold and are ready to slice it, the layers of red, black and pale green are striking and deeply flavored with notes of lemon and basil. Van Boven tops off her slices of preserved vegetable terrine with somewhat rustically with creamy, curdy cottage cheese brightened up by chopped dill, parsley, and chives.

As always with our Cook the Book feature, we have five (5) copies of Home Made to give away this week.

Reprinted with permission from Home Made by Yvette van Boven, copyright © 2011. Published by Stewart, Tabori & Chang.

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