INGREDIENTS

INSTRUCTIONS

TERRINE
SAUCE
This colorful carrot-shiitake cheese custard has a ribbon of spinach leaves
in the middle and a colorful sauce over it. It makes an impressive first
course, side dish or vegetarian main course. For the sauce, use canned
chipotles packed in adobo sauce for the best flavor, using more of the
chile if you prefer a spicier sauce.
1. Steam the carrots in a steamer basket over boiling water for 5 to 7
minutes or until crisp-tender. In a food processor fitted with the metal
blade, pulse the machine on and off until the carrots are diced small.
Remove to a bowl.
2. In a skillet, heat 2 tablespoons of the olive oil over medium heat. Add
the mushrooms and sauté for 3 minutes, or until softened. Using a slotted
spoon, remove the mushrooms to paper towel to drain well. In a food
processor fitted with the metal blade, pulse the machine on and off until
the mushrooms are diced small.
3. In a large skillet, heat the remaining olive oil over medium-high heat.
Add the spinach and sauté for about 3 minutes, or until softened but still
bright green. (You may have to do this in batches.) Place the spinach in a
strainer and squeeze out all the liquid by pushing down on the spinach with
the back of a spoon. In the food processor fitted with the metal blade,
pulse on and off until the spinach is coarsely chopped. Set aside.
4. Preheat the oven to 400 degrees.
5. Generously butter a 9-by-5-by-2-1/2-inch loaf pan. In a bowl, whisk
together the eggs, milk and cheese. Add the carrots and mushrooms and
combine thoroughly. Add the salt, pepper and nutmeg. Pour half of the
mixture into the prepared loaf pan. Spread the spinach evenly over the top
and then pour in the remaining carrot mixture, smoothing the surface with a
rubber spatula if necessary.
6. Place the loaf pan in a larger baking pan and place in the oven.
Carefully pour almost-boiling water into the larger pan to come halfway up
the sides of the loaf pan. Bake for 45 minutes, or until the top is browned
and the filling is set. Remove from the oven and let rest for 15 minutes.
7. While terrine is cooking, prepare the sauce. In a large non-aluminum
saucepan, heat the olive oil over medium heat. Add the onion and sauté for
3 to 5 minutes, or until softened. Add the bell peppers, tomatoes, chile
and basil, cover partially and cook over medium-low heat for about 20
minutes or until softened. Remove from heat.
8. Puree the vegetables in a food processor fitted with the metal blade for
about 1 minute until the mixture is smooth with some texture remaining. Add
the salt and pepper. Taste for seasoning.
continued in part 2

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