I have to say, I don’t get super proud of myself all the time, even when I kick butt on a recipe – but this one made me burst with pride. It was a beautiful combination of flavors, successful execution and the amazing colors of the fresh heirlooms we had just brought home from the farmers market that made it a success.
A Terrine is a “jello like” molded salad – similar to an aspic. This one was incredible refreshing and true to the flavors of the tomatoes and basil. I highly recommend it to anyone who wants to do something cool for a dinner party and impress their friends while staying true to summer flavors.
- 2 carrots chopped
- 1 leek thinly sliced
- 1 celery stock chopped
- 1 shallot
- 1 garlic clove
- 10 parsley sprigs
- 10 black peppercorns
- 3 bay leaves
- 6 lbs firm large ripe tomatoes of varying colors
- 1 tsp salt + more to taste
- 1.5 tablespoons unflavored gelatin
- 1/3 cup chives sliced
- 2 tsp red wine vinegar
- 1 cup chicken broth
- 2 cups water
- extra virgin olive oil
- 10 large basil leaves.
two 8×4 rectangular bread loaf pans
Bring first 7 ingredients, water and chicken stock to a boil in large saucepan. reduce heat and simmer until stock yeilds 1.5 cups – about 20 minutes. Strain through fine mesh strainer into a measuring cup and discard solids. Cover and keep hot.
Cut each tomato into thin slices and drain seeds and juice into a bowl. Set slices of tomato on paper towels. Strain juice and seeds through a fine strainer and reserve the juice. (Keep the seeds, dry them out and use them to plant your next garden!) sprinkle tomatoes with salt.
Sprinkle gelatin over juice and whisk in to blend. Combine with hot stock in a bowl and whisk to dissolve remaining gelatin. Stir in chives, vinegar and kosher salt. I also added a bit of balsamic vinegar (1tbsp). Season to your liking.
Spray 1 loaf pan with nonstick cooking spray and line the pan with plastic wrap – allow for 3″ hangover on each side. pour 1/2 cup of stock into pan and chill in fridge for 30-40 minutes until slightly set.
Layer tomatoes in color layers and pour stock over each layer. Include 2 layers of basil leaves, alternating with tomato layers as well. pour remaining stock over the top of the tomatoes and cover with plastic wrap.
Press second loaf pan down onto the top of the first – some juices might escape, just drain them off. Place a couple of heavy canned goods in the top pan to hold it down while Terrine gels in the fridge – for about 6 hours.
To remove Terrine from pan – remove plastic wrap and invert terrine onto a platter. Slice thin (like poundcake) and drizzle slices with olive oil and salt and pepper. Delicious and refreshing!