Basil Cheese Terrine Recipes

GOAT CHEESE, PESTO AND SUN-DRIED TOMATO TERRINE

Steps:

• In a small dry pan, toast the pine nuts over medium heat until lightly golden brown. Remove from the heat and pour onto a plate to cool. (The nuts will continue to cook after you remove them from the heat so be sure that you don't let them brown too much - they can easily burn!)
• Line a 2 cup bowl (try to use a bowl with sharply sloped sides) with a piece of plastic wrap. (Be sure to cut a large enough piece of plastic wrap that you have several inches of plastic wrap extended over the sides of the bowl.)
• In a large mixing bowl with a fork, mash together the goat cheese, ¼ cup of cream, salt and a few grinds of black pepper and mix until well blended. If the goat cheese seems very dry, add up to another ¼ cup of cream - you want the mixture to be soft but not soggy.
• Spoon about 1/3rd of the goat cheese into the lined bowl, pressing down gently with a spoon to pack the cheese into an even layer. The spread the pesto over the cheese covering it completely (you will want some of the basil to peak out of the finished terrine, so make sure the pesto reaches the outer edges). Then top the pesto with another 1/3rd of the cheese (I found it helpful to drop the cheese with a teaspoon all over the pesto and then gently spread to cover the pesto evenly). Next, add the sun-dried tomatoes in a layer and sprinkle with all but about ½ tablespoon of the toasted pine nuts. Finally, add the remaining layer of goat cheese.
• Fold the plastic wrap edges over the top of the final layer of cheese and gently pack down. Refrigerate for at least 30 minutes (may be refrigerated for longer).
• About a ½ hour before serving, remove the terrine from the refrigerator. Place the bowl in a shallow bowl of very warm water for about 30 seconds (you only want the warm water to go halfway up the bowl). Then pull on the edges of the plastic wrap to loosen the terrine from the bowl.
• Place your serving dish over the glass bowl, making sure that the plastic edges are not under the terrine. Then invert the terrine onto your serving dish. If the terrine does not slide out immediately, leave it inverted for about a minute to allow the weight of the terrine to break the suction in the bottom of the bowl. If it still doesn't come out, try placing the bowl in warm water again and repeat the above steps.
• Once the terrine is out, gently peel off the plastic wrap. Drizzle with a little olive oil and let sit for half an hour to warm up. Sprinkle with the remaining pine nuts and some freshly ground black pepper. Serve with crackers or sliced bread.

COUNTRY TERRINE

Steps:

• Assemble and marinate terrine:
• Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. Add garlic and thyme and cook, stirring, 1 minute. Transfer to a large bowl set in a bowl of ice.
• While onion cools, pulse salt, peppercorns, allspice, nutmeg, and bay leaf in grinder until finely ground. Add to onion mixture and whisk in cream, eggs, and brandy until combined well.
• Pulse chicken livers in a food processor until finely chopped, then add to onion mixture along with ground pork and veal and mix together well with your hands or a wooden spoon. Stir in ham cubes.
• Line bottom and long sides of terrine mold crosswise with about 6 to 9 strips of bacon, arranging them close together (but not overlapping) and leaving a 1/2- to 2-inch overhang. Fill terrine evenly with ground-meat mixture, rapping terrine on counter to compact it (it will mound slightly above edge). Cover top of terrine lengthwise with 2 or 3 more bacon slices if necessary to cover completely, and fold overhanging ends of bacon back over these. Cover terrine with plastic wrap and chill at least 8 hours to marinate meats.
• Bake terrine:
• Put oven rack in middle position and preheat oven to 325°F.
• Discard plastic wrap and cover terrine tightly with a double layer of foil.
• Bake terrine in a water bath until thermometer inserted diagonally through foil at least 2 inches into center of terrine registers 155 to 160°F, 1 3/4 to 2 hours. Remove foil and let terrine stand in mold on a rack, 30 minutes.
• Weight terrine:
• Put terrine in mold in a cleaned baking pan. Put a piece of parchment or wax paper over top of terrine, then place on top of parchment another same-size terrine mold or a piece of wood or heavy cardboard cut to fit inside mold and wrapped in foil. Put 2 to 3 (1-pound) cans on terrine or on wood or cardboard to weight cooked terrine. Chill terrine in pan with weights until completely cold, at least 4 hours. Continue to chill terrine, with or without weights, at least 24 hours to allow flavors to develop.
• To serve:
• Run a knife around inside edge of terrine and let stand in mold in a pan with 1 inch of hot water (to loosen bottom) 2 minutes. Tip terrine mold (holding terrine) to drain excess liquid, then invert a cutting board over terrine, reinvert terrine onto cutting board, and gently wipe outside of terrine (bacon strips) with a paper towel. Let terrine stand at room temperature for 30 minutes before serving, then transfer to a platter if desired and cut, as needed, into 1/2-inch-thick slices.

ITALIAN CHEESE TERRINE

Steps:

• For sauce: Drain whole tomatoes, reserving 1/4 cup juice.
• Chop tomatoes and set aside.
• Cook onion and garlic in olive oil in a large skillet over medium heat, stirring constantly, until tender.
• Stir in chopped tomato, 1/4 cup reserved juice, bay leaves, sugar and basil; bring to a boil.
• Reduce heat, and simmer, stirring often, 3-5 minutes or until thickened; remove from heat.
• Remove and discard bay leaves; stir in sun-dried tomatoes.
• Cover and chill at least 2 hours.
• For terrine: Beat cream cheese and butter at medium speed with mixer until creamy.
• Add parmesan and pesto; beat until smooth.
• Set mixture aside.
• Line a 3-cup bowl or mold with plastic wrap, allowing edges to overhang 6-7 inches.
• Diagonally cut 5 slices Muenster cheese in half; arrange cheese triangles in bowl, slightly overlapping to line bowl.
• Spread half of cream cheese mixture over cheese; top with half of basil-tomato sauce.
• Cut 2 slices Muenster cheese in half crosswise; arrange cheese rectangles over tomato mixture.
• Repeat with remaining cream cheese mixture, basil-tomato sauce and 2 slices Muenster cheese cut into rectangles.
• Fold plastic wrap over layers, sealing securely; place a heavy object on top to compact layers.
• Chill at least 8 hours or up to 3 days.
• To serve: Invert terrine onto a serving platter, peel off plastic wrap.

BASIL-CHEESE TERRINE

Steps:

• Position knife blade in food processor bowl; add cream cheese and blue cheese, and process until smooth, stopping at least once to scrape down sides.
• Spoon into a small bowl; set aside.
• Process spinach and next 4 ingredients in processor; with processor running, pour oil in a slow, steady stream through food chute.
• Stir in pine nuts and Parmesan.
• Line a 7 1/2 x 3 x 2inch loaf pan with plastic wrap, allowing edges to extend over sides of pan.
• Spread half of cheese mixture in loaf pan; top with half of sliced tomatoes.
• Spread with pesto mixture (may use store bought. pesto); top with remaining sliced tomatoes, and top with remaining cheese mixture.
• Cover with plastic wrap; chill 24 hours.
• Let stand at room temperature 30 minutes; remove outer wrap, invert onto serving platter.
• Remove remaining plastic.
• Garnish.
• Serve with crackers.

EGGPLANT, ROASTED PEPPER, AND GOAT CHEESE TERRINE WITH PARSLEY SAUCE

Steps:

• Preheat the broiler. Arrange the eggplant slices in one layer on baking sheets, brush both sides of the eggplant with the oil, and sprinkle them with salt to taste. Broil the eggplant in batches about 4 inches from the heat for 4 to 5 minutes on each side, or until it is golden and tender, and transfer it with a metal spatula to paper towels to drain.
• Line a loaf pan, 8 1/2 by 4 1/2 by 2 1/2 inches, with plastic wrap, leaving a 3-inch overhang, and in it arrange the eggplant, the olive paste, the bell peppers, and the goat cheese in several layers, beginning and ending with the eggplant. Cover the eggplant with the plastic overhang, weight the terrine with a 3-to-4-pound weight (such as a loaf pan filled with canned goods), and chill it for 24 hours. (The terrine may be made 3 days in advance).
• Remove the weight, invert the terrine onto a cutting board, and discard the plastic wrap. Cut four 3/4-inch-thick slices from the terrine, pour about 2 tablespoons of the parsley sauce onto the center of each of 4 plates, tilting the plates to spread the sauce, and arrange a slice of the terrine on each plate. Garnish each serving with a parsley spring.
• To roast peppers:
• Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
• Parsley sauce:
• In a blender purée the parsley and the garlic with the vinegar, the water, the oil, and salt and pepper to taste until the sauce is smooth and strain it through a fine sieve set over a small bowl, pressing hard on the solids. Makes about 1/2 cup.

CHEESE TORTELLINI WITH BASIL CREAM SAUCE

Steps:

• In a medium saucepan, sauté shallots and garlic in butter until softened.
• Add flour; cook and stir one minute.
• Stir in wine; cook one minute more.
• Slowly add cream, mixing until smooth. Add cheese; cook over medium heat until smooth and thick.
• Add fresh basil; mix well and pour over hot, cooked tortellini.
• Garnish with basil leaves.

ARUGULA, TOMATO, AND GOAT-CHEESE TERRINE

Steps:

• Preheat oven to 350 degrees. Place garlic on a piece of parchment paper -- lined aluminum foil. Drizzle with 1 tablespoon oil. Wrap to enclose, and roast until soft, about 35 minutes. Remove from oven, and let cool. Peel, slice, and set aside.
• Meanwhile, bring a large pot of water to a boil. Prepare an ice bath. Core tomatoes, and cut an X in the bottom of each. Working in batches, blanch tomatoes until skin begins to loosen at the X, about 15 seconds. Remove, and plunge into ice bath to cool; drain.
• Peel tomatoes, and cut them into quarters. Place half of the red and half of the yellow tomatoes in a medium bowl for the salad. Add half of the sliced garlic, cover, and refrigerate.
• Remove seeds and pulp from remaining tomatoes, leaving only the flesh. Measure 1/4 cup of the seeds and pulp; cover and refrigerate for salad dressing. Discard remaining pulp and seeds. In a medium bowl, combine seeded tomatoes and remaining garlic. Add 1 cup arugula and 1/2 cup basil, and stir to combine; set aside for terrine.
• Place milk in a small saucepan, and sprinkle gelatin over it. Let stand for 5 minutes to soften. Bring milk to a simmer over low heat, whisking until gelatin has dissolved. Transfer to a medium bowl. Add goat cheese, and whisk until well blended.
• Line an 8 1/2-by-4 1/2-inch loaf pan with plastic wrap leaving a 4-inch overhang on long sides. Place 2 or 3 arugula leaves lengthwise in prepared pan. Spread one-quarter of the goat-cheese mixture in the bottom of the pan. Cover with one-third of the reserved tomato mixture. Repeat layering twice. Top with remaining goat cheese. Fold plastic over terrine to cover. Refrigerate for at least 8 and up to 12 hours.
• Right before serving, in a small bowl whisk remaining 7 tablespoons oil with lime juice and vinegar. Add reserved tomato pulp and seeds. Pour over reserved refrigerated tomatoes, and stir gently to coat. Coarsely chop the remaining 1 cup arugula and 1/2 cup basil, and add to salad, stirring gently to combine.
• To serve: Peel back the plastic wrap from the terrine, and invert onto a cutting board. Remove plastic wrap, and discard. Cut terrine into eight 1-inch-thick slices. Transfer to plates, and serve immediately with salad.