Zucchini Terrine Recipes

Steps:

• Preheat oven to 180°C, or about 375°F.
• Sauteé the vegetables for about 15 minutes in a little olive oil if you like., If not, just cook and stir.
• In a big bowl, beat the eggs, with the evaporated milk.
• Add the cheese and herbs.
• Add the cooked vegetables and salt and pepper to taste.
• Grease a loaf pan or two, depending on the size you use. I used one standard and had enough for one small loaf pan too. Be careful to leave half an inch of space, I had some dripping problems in the oven.
• I cooked the small pan for about a half an hour, and the large pan for about 55 minutes. Test with a point of a knife that should come out clean.
• Unmold while still warm.
• May be eaten hot, warm or cold. I may serve with a light tomato sauce.

Steps:

• Oil the sides and bottom of a 5 × 9-inch loaf pan and set aside together with an unoiled loaf pan the same size.
• Trim the root ends and tops from the leeks (save 10 tender green inner leaves from the tops), leaving about 1 inch of dark green leaves.
• Cut the leeks in half lengthwise and rinse under running water, gently separating the layers to remove dirt. Rinse the reserved inner leaves and set the leeks aside.
• In a 4- to 5-quart pan, bring the tarragon, salt, and stock to a boil over high heat.
• Add all the leeks, reduce the heat, cover, and simmer until tender when pierced, about 15 minutes. Remove the leeks from the pan and drain, reserving the cooking water.
• Add the zucchini and asparagus to the pan and let boil for 4 minutes. Remove and drain.
• Layer the vegetables in the prepared loaf pan, beginning with the leeks, until all the vegetables are in.
• Set the other loaf pan on top of the vegetables and fill with 4 pounds of weight to weigh them down. Canned goods or dried beans work best.
• Refrigerate for at least 8 hours or up to 2 days to firm.
• Prepare the dressing: In a blender, combine the olive oil, lemon juice, mustard, pepper, and salt. Refrigerate until ready to use.
• When ready to serve the vegetables, remove from the refrigerator and pour off any liquid that has accumulated. Remove the weighted pan, and with a very sharp knife, gently cut the loaf crosswise into 10 slices.
• Using two spatulas, lift out the slices to a platter or individual salad plates. (Though more difficult to slice, the terrine is handsome inverted onto a platter. Cut carefully.) Top with the dressing and season with salt.

Steps:

• Prepare the terrines: Using a mandoline or chef's knife, slice the zucchini lengthwise into â-inch-thick strips, discarding the outside pieces that are mostly skin. Lay the zucchini slices side by side on 2 large baking pans, and drizzle with olive oil. Season with salt and black pepper, and cook each directly on a grill, griddle or cast-iron pan, over high heat, for about 1 minute per side, browning them but taking care not to overcook. Transfer to the baking sheets and let cool side by side.
• In a small bowl, mix the olives and herbs.
• Line 2 (5 ¾ by-3 ¼ by-2 ¼ -inch) loaf pans with plastic wrap, letting some plastic hang over the sides. Lay the zucchini slices side by side to form the bottom layer. (The zucchini will vary in width; you may need 2 or 3.) Overlap zucchini as necessary and trim long pieces to fit the mold. Sprinkle lightly with the olive-herb mixture, then put another layer of zucchini down. Repeat until the terrine is four-fifths full. No need to be perfect; every so often press the zucchini down to level it. Fold the extra plastic over the top of the terrine. Repeat with the second loaf pan.
• Put the terrines on top of a rimmed baking pan (to catch any excess liquid), and put an empty loaf pan of the same size on top of each terrine. Put another baking pan of the same size on top, and then a weight (about as heavy as a gallon of milk) on top of that. Refrigerate for at least 6 hours, or preferably overnight, so that the flavors meld.
• Prepare the sauce: Remove the terrines from the pans, drain and reserve the excess liquid and unmold onto a cutting board. In a small bowl, combine the mayonnaise, 1 1/2 tablespoons reserved zucchini liquid and the vinegar. Whisk in the olive oil. Season to taste with salt and pepper.
• Cut the terrines into 3/4-inch-thick slices and serve with the sauce.