BillT
Fri, Sep-21-01, 02:26
Three Peppers Terrine of Fresh Chèvre
Ingredients for 6 persons: 2 medium yellow bell peppers (10 ECC), 2 medium red bell peppers (10.4 ECC), 2 medium green bell peppers (11 ECC), 26 oz. soft goat cheese (chèvre) (6.7), 2 gelatin envelopes, 1 bunch of chives (.1 ECC), 4 tablespoons olive oil, 3 tarragon sprigs (.7 ECC), 5 Tabasco drops, sea salt, white pepper from the mill. Decoration: 6 cherry tomatoes (3.6 ECC), 1 bunch of basil (.5 ECC).
Preparation: 40 minutes. Cooking: 20 minutes. Resting time: 4 hours.
Preparation: Peel the bell peppers with a peeling knife. Open them and remove the seeds and white membranes. Steam them for about 20 minutes then squeeze off all moisture. Let them cool. Soak the gelatin in a little cold water and microwave on medium power. Mix the chèvre in a food processor, add salt, pepper, Tabasco, minced chives, melted gelatin and the olive oil. Layer a terrine with saran wrap. Spread one layer of peppers. Add a layer of chèvre, and continue alternating until the terrine is filled. End with peppers of three colors. Refrigerate the terrine for at least 3 hours. Overturn on the terrine. Decorate with the tarragon stalks and keep cool.
Total ECC: 43; per person: 7.2 ECC.
Ingredients for 6 persons: 2 medium yellow bell peppers (10 ECC), 2 medium red bell peppers (10.4 ECC), 2 medium green bell peppers (11 ECC), 26 oz. soft goat cheese (chèvre) (6.7), 2 gelatin envelopes, 1 bunch of chives (.1 ECC), 4 tablespoons olive oil, 3 tarragon sprigs (.7 ECC), 5 Tabasco drops, sea salt, white pepper from the mill. Decoration: 6 cherry tomatoes (3.6 ECC), 1 bunch of basil (.5 ECC).
Preparation: 40 minutes. Cooking: 20 minutes. Resting time: 4 hours.
Preparation: Peel the bell peppers with a peeling knife. Open them and remove the seeds and white membranes. Steam them for about 20 minutes then squeeze off all moisture. Let them cool. Soak the gelatin in a little cold water and microwave on medium power. Mix the chèvre in a food processor, add salt, pepper, Tabasco, minced chives, melted gelatin and the olive oil. Layer a terrine with saran wrap. Spread one layer of peppers. Add a layer of chèvre, and continue alternating until the terrine is filled. End with peppers of three colors. Refrigerate the terrine for at least 3 hours. Overturn on the terrine. Decorate with the tarragon stalks and keep cool.
Total ECC: 43; per person: 7.2 ECC.