Ingredients with Measurements:
- 1 pound asparagus, trimmed and blanched
- 8 ounces Gruyere cheese, grated
- 6 eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Special equipment needed:
- 9x5 inch loaf pan
- Food processor or blender
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Grease a 9x5 inch loaf pan and line with aluminum foil.
3. Arrange the blanched asparagus in the bottom of the pan.
4. In a food processor or blender, combine the grated Gruyere cheese, eggs, heavy cream, salt, pepper, and nutmeg. Blend until smooth.
5. Pour the mixture over the asparagus in the pan.
6. Cover the pan with aluminum foil and place in a larger baking dish.
7. Fill the larger baking dish with hot water until it reaches halfway up the sides of the loaf pan.
8. Bake for 50-60 minutes or until the terrine is set and a knife inserted in the center comes out clean.
9. Remove from the oven and let cool for 10 minutes.
10. Remove the terrine from the pan by lifting the aluminum foil.
11. Slice and serve warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 27g
Carbohydrates: 5g
Protein: 16g
Sodium: 420mg
Sugar: 2g
Substitutions for ingredients:
- Asparagus: Broccoli or green beans
- Gruyere cheese: Swiss or cheddar cheese
- Heavy cream: Half-and-half or whole milk
Variations:
- Add cooked bacon or ham to the egg mixture for a meatier terrine.
- Use different cheeses such as feta or goat cheese for a different flavor.
- Add chopped herbs such as parsley or chives to the egg mixture for added freshness.
Tips and tricks:
- Make sure to blanch the asparagus before adding it to the terrine to ensure it cooks evenly.
- Use a sharp knife to slice the terrine for clean cuts.
- Serve with a side salad or crusty bread for a complete meal.
Storage instructions:
Store leftover terrine in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave or oven until heated through.
Presentation ideas:
Serve the terrine on a platter with fresh herbs and sliced vegetables for a colorful presentation.
Garnishes:
Garnish with chopped herbs or a sprinkle of paprika for added flavor and color.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with a side salad or roasted vegetables for a complete meal.
Troubleshooting advice:
- If the terrine is not setting, bake for an additional 10-15 minutes until set.
- If the top of the terrine is browning too quickly, cover with aluminum foil to prevent burning.
Food safety advice:
Make sure to cook the terrine to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Terrine is a French dish traditionally made with meat or fish and served cold.
Flavor profiles:
The asparagus and Gruyere cheese give this terrine a savory and slightly nutty flavor.
Serving suggestions:
Serve warm or at room temperature as an appetizer or main dish.
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Region: French