Roasted Vegetable Terrine
You can add this one to your list of exciting Pesadik food (we served it on the last day of Pesach), but it’s really appropriate for any time of year. I am particularly fond of this dish, because it is made in advance and served cold — perfect for Shabbat and Yom Tov. It’s based on Emeril Lagasse’s Roasted Vegetable and Goat Cheese Terrine with Sun-Dried Tomato Sauce.
Go ahead and grab that recipe. In fact, use it as-is if you’d like a great dairy appetizer. The changes I made were:
* use an EZ-Foil loaf pan, instead of a terrine
* eliminate goat cheese mixture (for pareve-ness)
* add roasted asparagus, which I laid down the length of the terrine, so that when sliced, you would see nice green circles.
* used jarred roasted peppers instead of roasting them myself
* used two heavy cans instead of the brick
* popped the compressed terrine into the freezer for 20 minutes before serving, for easier cutting with a very sharp knife
* no croutons on Passover
This recipe is a lot of fun to put together, and the bright colors and creative presentation really impress a holiday table. And now that we’re approaching the summer months, you might consider grilling your veggies rather than oven-roasting them.
For a decent pictorial overview of the terrine-making process, check out Jorj Morgan’s site.