Tri-Color Vegetable Terrine

forgive me followers for i have sinned...

it has been 2 weeks since my last post...

i hope the next few goodies will make up for my "writers block".

i've been cooking, shooting and eating loads of good stuff, but i just can't get enough time on the computer to write about it all.  i have about 9 drafts waiting to be finished....you know how it is...just to much selfish playin' around with FOOD.  now i have to get down to business and share what i have found delicious fabulous and fun.

this is a fabulous Tri-Colored Terrine i came across while on one of my terrine hunts.  i'm way in to terrines lately.  i'll be posting about a Collard Green Terrine, along with a Trotter Terrine and hopefully a Vanilla Cherry Chai Jello Terrine if i can ever keep one around long enough to get a photo.

this particular terrine looks fairly simple, but it has some interesting flavors that hit your palate with every bite.  the carrot has a hint of nutmeg and ginger...the cauliflower a hint of lemon zest and the broccoli a touch of scallion and coriander.  it all works together beautifully.

serve alongside your cheese platter for an appetizer...as a first course on top of some fresh greens...or as a lovely side to your main course.  it works well at room temp or slightly warmed before serving.

note...if served right out of the oven you will find this to be more of a dense souffle.  although the flavors will be there, i doubt it will slice very well...and i didn't go through all that layering to present a spoonful of delicious vegetables.  let it set in the fridge.  to get it out of the loaf pan i suggest using the parchment sling method if you are going to invert it for presentation.  OR it's much easier if you just slice it straight out of the dish...CAREFULLY.

TRI-COLORED VEGETABLE TERRINE

adapted from recipe at Cookeatshare by Global Cookbook

3 cups broccoli Florettes

2 cups diced carrots

4 cups cauliflower florets

3 large eggs separated

6 Tbsp fat free cream cheese

3 tsp lemon juice

1-2 tsp lemon zest

1 Tbsp minced fresh chives

1 tsp fresh grated nutmeg

dash of ground ginger
dash of coriander.

salt and fresh ground pepper

preheat oven to 375 F degrees.  lightly oil and line the bottom of a medium glass loaf pan with wax paper or parchment.

blanch the vegetables separately in lightly salted water and shock immediately in cold ice water.  dry vegetables on paper towels or use a salad spinner.
puree the broccoli with 1 egg yolk, 2 tbsp cream cheese and 1 tsp lemon juice.  repeat with the carrots and then the cauliflower. keep your processor clean in between vegetables.
stir the chives into the broccoli with a dash of coriander...salt and pepper to taste
stir the grated nutmeg and ginger into the carrots
stir the lemon zest into the cauliflower

whisk the egg whites until stiff, then carefully fold 1/3 into each vegetable mixture until just combined.
check seasoning in each one.
spoon the broccoli mixture into prepared pan, carefully smoothing the surface.
carefully top with the carrot mixture as not to disturb the broccoli and do the same with the cauliflower, smoothing each layer....this can be a little difficult...have patience.
cover with a piece of lightly oiled wax paper.
place loaf pan in a roasting pan and pour almost boiling water to come 2/3 of the way up the sides of the loaf pan.  transfer to the oven and bake for approx. 40 minutes.  remove wax paper and cook for 10 - 15 minutes longer, till the top feels hard to the touch.  remove from oven and let cool in the pan.

NOTES...this came out much more souffle-like than i had anticipated, BUT DELICIOUS.  really great warm as a side dish or served room temperature as an appetizer with some lovely ripe Brie, Camembert or as shown with a little Maytag Blue.

You have read this article savory / side dish / vegetables / vegetarian with the title . You can bookmark this page URL http://caucasiancurry.blogspot.com/2011/06/tri-color-vegetable-terrine.html. Thanks!

Creme Brulee...Guilt-free version

yup...another "guilt-free" dessert...

sorry, but i live in Southern California and i know at some point in the next few months i AM going to to be in public wearing  a bikini...scary thought...so i'm dishing up all these sweet treats that won't kill the waistline.

not to worry...i'll still throw a few REAL GOODIES in the mix.   one can only go so far with splenda and egg substitute.  chocolate is calling my name...

and bacon hasn't left the game

these are pictures of the custards straight out of the oven...

i must say they DO resemble an egg custard rather than a "true creme" that would naturally be rich and creamy, but this will surely trick the eyes and the palate with a crunchy crispy brulee'd topping.

quick note...i just had one of these that was left in the fridge.  plain with no sugar topping, no brulee treatment...it was fabulous.  better than an egg custard.  it DID actually have that creme brulee taste.  i made the custards 2 nights ago and it was even better tonight than the first night i served them.  i bet the vanilla bean had something to do with it.  so don't leave the fresh bean out...AND might i suggest making them the day before.  let them sit in the fridge over night...yummm!

definite winner...i'll make these again and again.  i think these would make a fabulous ending to a savory Sunday brunch.   if i had time in the morning i'd torch one up for breakfast.

HEALTHY CREME BRULEE

adapted from Walking off the Weight-Dessert Recipes

 original with nutrition values linked above.

2 cups non fat milk

2 Tbsp n on fat powdered milk

1/2 cup egg substitute

1 whole large egg, slightly beaten

1/3 cup baking splenda or sugar substitute...not quite 1/3 cup is sweet enough

1 tsp vanilla extract

1/2 real vanilla bean, scraped

sugar for brulee

preheat oven to 325 F degrees

NOTE...i did mine in a convection oven at 310 F... i think the forced air affected the surface.  i will use a regular oven next time to get a smoother more uniform looking top.

lightly whisk milk powder into milk.  lightly whisk egg and egg substitute until combined.  add eggs to milk mixture with the splenda and vanilla extract and bean scrapings....TIP---in a little bowl, mix the vanilla bean scrapings with a couple of tablespoons of the mixture so that it will not clump together.  when the bean specks look like they have separated pour this back into the whole mixture.  (i learned this after i had to deal with vanilla bean clumps.)  

whisk until combined, but do not whisk hard...you don't want a lot of foam or bubbles.

pour mixture into custard cups

NOTE...this made a little more than 4  7oz. custard cups...do not over fill.  i did not use it all.

bake the custards in a bain marie...make sure you fill your bain marie with very hot hot water...but not boiling water.

bake for 35 minutes or until knife inserted comes out clean and they look set...might appear slightly jiggly in the center

let them cool then move to the fridge...uncovered for a couple hours...

or as i mentioned above, leave them in over night.  after they have fully chilled (an hour of so) cover them with plastic wrap.  press the plastic wrap right down onto the custard (like you would a pudding).

when ready to serve remove from fridge and dab off any moisture that might have collected on the top. let them come to room temp....if you can wait.

sprinkle with at least 1 - 2 tsp of sugar...i did not skimp on this part.  you want a good hard top to crack through

FLAME ON !!!   torch your sugar

if you do not have a torch i suggest you purchase one...it's much more FUN and satisfying than trying to get the "brulee effect"  in the broiler.

don't forget to let cool off a little before handling.

You have read this article dairy / dessert / eggs / healthy / low carb / low fat / sweet / sweets 'n treats with the title . You can bookmark this page URL http://caucasiancurry.blogspot.com/2011/06/creme-bruleeguilt-free-version.html. Thanks!

Healthy Faux Cheesecake ...

always on the hunt for a healthy treat...?

this Creamy Lime Pie seems just right for both the health conscious crowd...

AND...

for those, such as myself, who prefer filling their calorie quota with PORK BELLY and other various savory indulgences.

this creamy cheesecake looking pie is just right for a light dessert...breakfast even.  all sweet and smooth with a little tang and that graham cracker-ish crust, but it's all good for ya.  made with Fiber One Yogurt, a little lite cream cheese and Fiber One Cereal.

it might look like cheesecake, act like a cheesecake, but you'll know it's yogurt so don't try to pass it off as "cheesecake". 

BUT, i must say...you WILL have yourself a fabulous guilt-free dessert with plenty of room for that late night snack of baby back ribs slathered in extra BBQ sauce.

Creamy Vanilla Lime Yogurt Cheesecake pie

slightly adapted from Fiber One

original with nutritional info found here.

Crust

2 cups Fiber One original bran cereal

1/4 cup melted butter

1 Tbsp corn syrup

1 tsp vanilla

Filling

1 Tbsp cold water

1 Tbsp fresh lime juice

1 1/2 tsp powder unflavored gelatin

4 oz. fat free cream cheese
1/2 tsp lemon extract

4 containers Yoplait Fiber One vanilla yogurt

1/2 cup frozen (thawed) reduced fat whipped topping

1 Tbsp grated lime zest

preheat oven to 350 F.

finely crush the bran cereal in a food processor until it resembles graham cracker crumbs.

in a medium bowl, mix crust ingredients until blended.  press mixture evenly and firmly in bottom and up sides of a 9" pie plate.  bake for 10 - 12 minutes or until firm.  cool completely, about an hour

in a 1 qt. sauce pan, mix water and lime juice.  sprinkle gelatin on lime/water mixture and let stand for 1 -2 minutes.  heat over low heat until gelatin is dissolved.  cool slightly about 2 minutes
NOTE...i did this step in a small glass bowl and then the microwave

in a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth.  add yogurt, extract and lime juice/gelatin mixture and beat until smooth and well blended.  fold in whipped topping and lime zest.  spoon onto crust.  refrigerate until set...about 2-3 hours

serve with a dollop of whipped topping

You have read this article breakfast / cake / cheese / healthy / pie / sweet / yogurt with the title . You can bookmark this page URL http://caucasiancurry.blogspot.com/2011/06/healthy-faux-cheesecake.html. Thanks!

Grandma Hulda's Sweet Dills

GRANDMA HULDA'S SWEET DILL PICKLES

these are a year 'round staple in our fridge...

always has been, always will be a big barrel jar of Grandma's sweet pickles in the back of the fridge.  sometimes i swear at them as i maneuver around that big glass jar to squeeze something new in, but i wouldn't remove them if my life counted on it...or rather if i counted on staying alive through the night.

Grandma Hulda wasn't what you would call a gourmet cook by any means, but she knew how to throw down a few special things...

these pickles are one of those special things 

and i have yet to meet their match in the pickle world.

i must admit, the idea for this post came about quite a few weeks ago.  it originally was to be all about the last surviving chunk of Easter ham and my fabulous low fat Ham Salad...BUT then...out came the pickles from the back of the fridge for the photo shoot.  as i was shooting a big light bulb went on and i  said...

"ham salad = boring"...

"Grandma's Pickles?...everybody loves pickles AND everybody loves something from Grandma."

hence the recipe for the easiest bestest crunchy sweet pickle ever!

they need to be in the back of your fridge on the ever-ready just for that extra little crunch for your salad, sandwich or burger.

pack a cute little jar of your favorite spreadable salad like ham, tuna or chicken and serve with your pickles.  put them along with your cheese platter, hors d'oeuvres or condiments...or...top off with a layer of chopped sweet pickles for a tasty on the go treat.  great for picnics  or just your everyday brown bag lunch.

GRANDMA HULDA'S SWEET PICKLES

what you'll need...

1 46 ounce store bought jar of Hamburger Dill pickles...crinkle cut

3 cups of white sugar

2 Tblsp pickling spice

2 Tblsp apple cider vinegar

drain the juice from the pickles and put them in a large bowl...save the jar, toss the store bought juice.

add the sugar, spices and vinegar to the pickles and stir to combine.

let this sit on the counter for at least an hour, maybe 2, so the pickles can weep out their juices and the sugar dissolves.  you can stir them a few times during the weeping.

put the pickles and all the new juices back in the jar and in the fridge...let set at least 3 days before using.

i must add that these pickles are best over time...and i mean time because after the first batch is gone, you need to save about a cup of the old juice and add it to the new batch.  after the pickles have done their weeping add a little of the juice from the previous batch to cover the pickles.  you might not need the full cup, but it's kinda fun to keep the juice as an on going flavor addition...

not a totally necessary step, but it's how Grandma Hulda did it and i wouldn't change a thing about these pickles.

they're just perfect as is...Grandma Hulda's way.

PS...as for the lower cal Ham Salad?...
try using cottage cheese instead of mayonnaise.
put the cottage cheese in the processor and blend to smooth.
then add chopped ham and just a few chopped pickles.
pulse to a spreadable texture.  don't over process.
season to taste.

you won't miss the mayonnaise if you take care in the seasoning with salt and pepper.  the pickles add just the right sweet/tart flavor...enjoy

You have read this article appetizer / easy / pickled / side dish / sweet / vegetarian with the title . You can bookmark this page URL http://caucasiancurry.blogspot.com/2011/05/grandma-hulda-sweet-dills.html. Thanks!

Good Ol' Cobb Salad

COBB SALAD...

a classic...always great...something for everyone...can't go wrong.

invented back in 1937 at the Hollywood Brown Derby restaurant, it's still stands on it own as a fabulous main-dish salad.

especially if there's EXTRA BACON!

no real surprises here...no fabulous recipe to report.


WHAT YOU SEE IS WHAT YOU GET!


just an idea and a little shout out for one of the classics that won't let you down when you need something that will fit everyones taste buds.


what you'll need...
(starting from the left)

some good crumbly blue cheese
10 or more crispy bacon strips
English cucumber
2 roasted chicken breasts
3 vine ripe tomatoes
5 hard boiled eggs...separated
2 ripe Haas avocados
fresh leafy greens with herbs
 head lettuce
scallions or chives

the original Cobb Dressing served at The Brown Derby was an old-fashioned French dressing.  then it evolved somehow into a red wine vinaigrette, but i prefer...
 good old Ranch Dressing
made from Hidden Valley Ranch packet with buttermilk and mayonnaise

if you have the time it's nice to make everyones plate with all the separate components, or you can do as i did and just make one big impressive platter in all it's Cobb glory.
(in my house i think some let out a little sigh of relief that they won't have to partake or endure some fancy or out of the ordinary lunch extravaganza)
to serve, i dressed the greens in a separate bowl and made up each plate as it went to the table, serving from the main platter...drizzle a little dressing over the top with a little more crumbled blue cheese and put some dressing on the table for those who tend to over-dress. i'm an under-dresser.


serve with a fresh crusty baguette OR...some homemade bread.

might i suggest Grandma Nonnie's Zucchini Bread found here

You have read this article brunch / chicken / easy / lunch / salad with the title . You can bookmark this page URL http://caucasiancurry.blogspot.com/2011/05/good-ol-cobb-salad.html. Thanks!

Chess Pie...Old School

CHESS PIE

this could just be the surprise winner of the year.  

it figures...a good old classic like Chess Pie.

simple ingredients, simple flavors...

SIMPLY DELICIOUS !

what a fabulous, unique pie...naked with nothing on...

or...all dressed up for the party with a dollop of fresh whipped cream and toasted pecans. 

i made 2 of these in a week and they disappeared faster than any other dessert i've made all year...and i make a lot of desserts.

the beautiful cracked top is like a baked meringue cookie and the inside is a soft sweet melt in your mouth custard.

the name is a little odd because it has nothing to do with the game of chess...
i guess there are many controversies about the origin of the Chess Pie.
 it's a Southern specialty, but some say it came from England and evolved from a similar cheese tart...this being "cheese-less"...some say it was named from a piece of furniture that was common in the early South called a pie chest or pie safe (pies under lock and key?!)
or the one i like is the theory that it was originally called "just pie" because it was so simple and plain and the named morphed into "jess-pie"...or Chess pie.
i'm sure there's more theories out there.  i just grabbed a few from Wikipedia and What's cookin' America.

there are a few variations out there that add vanilla, brown sugar, four and or some cornmeal, but i wanted to go with the flat out basic - simple - easy...and you can't get any easier than this.  i'm even proud to admit i went for the store bought pie crust for the first try.  hey...this recipe calls for it.  don't be afraid to take the easy route...the crust is not the star of the show here.  it's all about the cracked meringue top along with the custardy sweet filling.  

i must add that the second pie was made with a crust from my in-house pastry chef, master pie crust maker...MOM...and it did push the pie over the top.  photos are of the store bought because the second one disappeared before i could take a shot.

4 things is all you'll need for 

AUNT MARY'S EASY CHESS PIE

recipe copied below and found at Tasty Kitchen submitted by Sweeteater

4 Tablespoons softened butter

1 1/2 cups sugar

4 large eggs

1 whole pie shell, frozen

cream the sugar and butter together

add eggs one at a time, mixing well after each addition

pour into unbaked pie shell

bake at 350 F degrees for 35-40 minutes

cool completely before serving

You have read this article custard / dessert / easy / pie / sweet with the title . You can bookmark this page URL http://caucasiancurry.blogspot.com/2011/05/chess-pieold-school.html. Thanks!

Asian Style Pig Ear and Pork Terrine

PIG EARS ?!

yes, they're in there...that pretty  little unassuming stripe is EAR.

 introduce yourself slowly...bit by bit... to the "Nose to Tail" concept.  take the easier softer route and disguise your pig parts in a fancy terrine...sneak it in to your next charcuterie platter...or present as a creative hors d'oeuvre that will amaze your guests.

OR, if you're already gung-ho for "tip to toe"...simply enjoy this delicious Asian style terrine with some pickled ginger,  garlic chili sauce or a pinch of wasabi...yummm 

PIG EAR and PORK TERRINE

i sort of made this up, so if i've left something out please let me know and i'll fix it asap

FOR THE EARS

basically the most important part is the ear...cooking the ears.  i've posted about cooking pig ears in the past as seen ear...woops i mean HERE ...sorry, there's too many jokes readily available when talking ears.  there are a few details like removing any hairs and the pre-boil that can't be missed, please check the link.

(i know it looks scary, but i thought i better show you a photo of what you'll be dealing with...)

in a nut shell you need to cook 3 - 4 pig ears in an Asian flavored stock found HERE (without the Duck, of course).  simmer for about 3 hours or until they are very fork tender.  carefully pull out the ears and strain the broth through some cheese cloth.  let the ears (lay flat) and broth cool (separately) and get to room temp while you are preparing the ground pork.

FOR THE GROUND PORK

1 1/2 lbs of lean ground pork

2 - 3 cloves garlic, chopped

2 - 3 Tbsp fresh ginger, diced small

1/2  onion, diced

1 tbsp soy sauce

1 - 2 tsp sesame chili oil...or just sesame oil

a dash of cayenne

salt and pepper to taste

in a skillet with olive oil, saute the onions garlic and ginger until fragrant.  add ground pork...while pork is cooking separate so it is not in chunks and add the soy sauce and sesame oil...cook completely...salt and pepper to taste.  flavor and seasoning are very important in every part of a terrine.

let this cool a bit for easier handling.  process the pork mixture until it gets to a fine spreadable texture...not as far as a smooth pate, but you don't want any lumps or chunks.  you will want to add a little of the stock in to make a spreadable mixture...again, taste for seasoning when done.

FOR THE TERRINE

line a medium loaf pan with plastic wrap.  i used a glass pyrex loaf dish.  use enough wrap to over hang the sides.  i suggest you lightly oil the dish before trying to get the plastic wrap all the way in.

lay a few long chives down on the bottom for decoration.  

put about an inch of the ground pork mixture evenly on the bottom...then press lightly a layer of ears cut to fit as one layer.  then spread another layer of ground pork...another layer of ears, again, cut to fit for a whole layer.  end with a layer of pork mixture.  note...sprinkle a few small bits of chives in the layers for a little color.

now this next step is terrine 101, but if you don't know it can get messy so be prepared for overflow...

pour a little of the stock over the filled terrine.  a little at a time until it looks well moistened, but not saturated.  cut a rectangle out of cardboard that will fit the inside of the terrine...cover the cardboard with plastic. use the cardboard to press down and release any extra liquid (stock) and air pockets.  this will most likely overflow a little.  i like my terrines tight and well set with no air bubbles or gelatinous areas so i let set with some weight on the terrine...a foil covered brick works well...or some heavy cans.  then refrigerate for a few hours until completely chilled.

to unmold you might need to run a little warm water over the outside...if all turns out well, you should be able to flip the terrine out on a platter and peel off the plastic wrap to reveal a beautiful Pig Ear and Pork Terrine.  cut with a VERY sharp knife and serve with pickled ginger, chinese mustard, garlic chili sauce or maybe some wasabi.

You have read this article appetizer / asian style / charcuterie / meats / odd bits / offal / out of the ordinary / pork / savory / side dish / terrine with the title . You can bookmark this page URL http://caucasiancurry.blogspot.com/2011/05/asian-style-pig-ear-and-pork-terrine.html. Thanks!