October 24, 2004
IMBB?: Feta Spinach and Veg Terrine

IMBB? is here and it's a theme I was startlingly unfamiliar with. Derrick of Obsession With Food has declared this month's IMBB? event would revolve around terrines. Terrines? I'd never made a terrine, but I did know my wife had a "jello mold" that seemed suspiciously terrine like.

It worked perfectly. I was left only with the problem of coming up with a recipe for a terrine which, as I've mentioned, I'd never made before. I used the principle of "Hmmm... What goes with spinach and feta?" to assemble this surprisingly tasty layered treat. You really could give this one a try. I won't mind taking it to lunch this week.

Feta Spinach and Veg Terrine
12 oz. spinach, picked of stems and washed
3-4 red potatoes, peeled
2-3 roasted skinned red bell peppers
6 oz. feta cheese
8-12 baby portabello mushrooms
1 clove garlic
butter - 4 tbsp, divided into 2 sets of 2
salt, pepper
1 teaspoon dried marjoram, divided into 1/2 tsp.

First, oil the terrine pan lightly with olive oil. Preheat over to 350 F

Sautee mushrooms and garlic together with 2 tbsp butter for five to seven minutes. Salt and pepper to taste. Set aside.

Peel and boil the potatoes in salted water in a medium pot. When a fork goes all the way into them slowly (10-15 minutes), take them out of the water, reserving the hot potato water.

Put spinach in potato water, blanch briefly (2-3 minutes) until bright green and wilted, drain, squeeze water out of spinach.

Line bottom of terrine with half of spinach in a uniform layer.

Slice half of potatoes thinly and make a layer of potatoes overlapping in terrine on top of spinach. Sprinkle 1/2 of marjoram on top of potatoes

Next layer is roasted red peppers. Cut to fit and cover potatoes thinly.

Slice 3/4 of feta thinly, layer on top of peppers to make next layer.

Add mushroom/garlic mix, spread to make even layer.

Add another layer of sliced potatoes from the remaining spuds. Top with 2 tbsp butter sliced very thinly.

Add rest of spinach, tope with very thin slices of feta remaining. If you have a glass top to your terrine container, turn and drain terrine before baking.

Bake in 350 F oven for 15 minutes. Cool, place in refrigerator for 4 hours+ to chill. Serve hot or cold.

The starch from the potatoes and the cheese are the primary binding agents here. The spinach relies on the residual starch from the potato water to hold it together. Even with that assistance, this isn't a very tight terrine. You could add aspic or agar but I think that would ruin the balance of the rest of the ingredients.

Thanks Derrick, for coming up with a theme that stretched me a bit. Now I can say I've made A terrine. Soon, perhaps I'll eb able to say I've made TWO terrines. But let's not get ahead of ourselves...

Posted by Barrett in Maryland at October 24, 2004 6:33 PM | TrackBack Print-friendly version
Comments

Barrett, there is a recipe in one of my cookbooks, (Cooking with the Seasons: A Year in My Kitchen, by Monique Hooker) which has a similar terrine and she uses a custard to bind the elements. It might work with yours too: cream goes well with cheese, potatoes and spinach, especially if you add a little nutmeg. Just an idea!

Great post - thanks!!

Posted by Meg in Paris on October 25, 2004 at 6:25 AM

Custard might work. I liked the healthy taste of it as is. I wonder if an eggy mix would make it feel heavier.

Posted by barrett on October 25, 2004 at 8:48 AM

I tried this tonight and it tasted fantasic, although I had a devil of a time plating it (let's just say the layers were lost ...). I think a custard would be too much; the flavors were perfect as is ...

Posted by T. Carter on May 17, 2005 at 8:23 PM
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