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!!
Meg in Paris |
October 25, 2004 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.
October 25, 2004 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 ...
T. Carter |
May 17, 2005 8:23 PM
With havin so much written content do you ever run into any
issues of plagorism or copyright infringement? My website has
a lot of unique content I've either authored myself or outsourced but it looks like a lot of it
is popping it up all over the web without my authorization. Do you know any ways to help prevent content from being ripped off?
I'd definitely appreciate it.
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October 12, 2014 3:16 AM
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