Sweet Red Pepper Terrine Recipe
Ingredients
| 6 large sweet red peppers | ||
| 4 large cloves garlic, unpeeled | ||
| Salt | 1/4 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon | |
| 1 1/2 cups part-skim ricotta cheese | ||
| 2 envelopes unflavored gelatin | ||
| 1/2 cup canned low-sodium chicken broth, undiluted | ||
| Asparagus spears | 10 | |
| Watercress Vinaigrette | ||
Directions
Cut peppers in half lengthwise; remove and discard seeds and membrane.
Place peppers, skin side up, and garlic on a large baking sheet; flatten peppers with palm of hand.
Broil 5 1/2 inches from heat 15 to 20 minutes or until charred.
Place peppers in ice water until cool.
Remove from water; peel and discard skins.
Squeeze garlic pulp into container of an electric blender or food processor; add sweet red peppers, salt, and ground red pepper.
Top with cover, and process until smooth.
Transfer to a saucepan; cook over medium-low heat until mixture reduces to 1 3/4 cups.
Remove from heat, and let cool.
Return puree to container of blender; add ricotta cheese.
Top with cover, and process until smooth.
Transfer to a bowl.
Sprinkle gelatin over chicken broth in a small saucepan; let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves.
Stir into pureed pepper mixture; cool to room temperature.
Snap off tough ends of asparagus.
Remove scales from spears with a knife or vegetable peeler, if desired.
Trim asparagus to 8 1/2-inch lengths.
Arrange asparagus in a vegetable steamer over boiling water.
Cover and steam 4 to 5 minutes or until crisp-tender.
Line an 8 1/2- x 4 1/2- x 3-inch loafpan with heavy-duty plastic wrap.
Pour half of pureed mixture into prepared loafpan; arrange asparagus spears lengthwise on mixture.
Pour remaining pureed mixture over asparagus, spreading evenly.
Cover with plastic wrap, and chill at least 4 hours or until set.
Remove top sheet of plastic wrap.
Invert terrine onto a serving platter; remove remaining plastic wrap.
Slice terrine with an electric knife.
Transfer to individual serving plates.
Spoon Watercress Vinaigrette in circles around slices of terrine.
Draw a wooden pick through vinaigrette, creating a paisley design.
Place peppers, skin side up, and garlic on a large baking sheet; flatten peppers with palm of hand.
Broil 5 1/2 inches from heat 15 to 20 minutes or until charred.
Place peppers in ice water until cool.
Remove from water; peel and discard skins.
Squeeze garlic pulp into container of an electric blender or food processor; add sweet red peppers, salt, and ground red pepper.
Top with cover, and process until smooth.
Transfer to a saucepan; cook over medium-low heat until mixture reduces to 1 3/4 cups.
Remove from heat, and let cool.
Return puree to container of blender; add ricotta cheese.
Top with cover, and process until smooth.
Transfer to a bowl.
Sprinkle gelatin over chicken broth in a small saucepan; let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves.
Stir into pureed pepper mixture; cool to room temperature.
Snap off tough ends of asparagus.
Remove scales from spears with a knife or vegetable peeler, if desired.
Trim asparagus to 8 1/2-inch lengths.
Arrange asparagus in a vegetable steamer over boiling water.
Cover and steam 4 to 5 minutes or until crisp-tender.
Line an 8 1/2- x 4 1/2- x 3-inch loafpan with heavy-duty plastic wrap.
Pour half of pureed mixture into prepared loafpan; arrange asparagus spears lengthwise on mixture.
Pour remaining pureed mixture over asparagus, spreading evenly.
Cover with plastic wrap, and chill at least 4 hours or until set.
Remove top sheet of plastic wrap.
Invert terrine onto a serving platter; remove remaining plastic wrap.
Slice terrine with an electric knife.
Transfer to individual serving plates.
Spoon Watercress Vinaigrette in circles around slices of terrine.
Draw a wooden pick through vinaigrette, creating a paisley design.
Chef
