Featured Cookbook

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1. Vegetable Terrine

2. Spinach Pie

3. Pizza Dough: Basic Recipe

Book Description

These are the most complete and beautifully photographed books on favorite foods: pasta, rice, poultry, and vegetables. Written by master pastry chef and world-renowned food photographer Christian Teubner and experts on each topic, these books reveal all there is to know. Using 1,000 specially commissioned photographs, each volume begins with a detailed description and a history of the food

... (more)

The Vegetable Bible (Bible)

Authors: Christian Teubner

Date: October 2002

ISBN: 1552854345

Publisher: Whitecap Books

Paperback

ORDER/INFO

Serves 15 as an hors d'oeuvre

• 20 scallions, about 2 1/4 pounds pumpkin

• 30 green beans

• 25 small carrots

• 3 green kohlrabi

• 2 heads of broccoli

• 4 leeks

• For the mushroom cream:

• 1 1/2 pounds white mushrooms, finely chopped

• 1/2 cup butter

• 1 shallot, finely chopped

• 1/2 clove garlic, crushed

• 1 sprig each thyme and rosemary

• 1/2 bay leaf

• salt, freshly ground black pepper

• 1/2 cup white wine

• 3 cups heavy cream

• 1 1/4 cups milk

• 1 envelope unflavored gelatin

1. Trim the scallions, beans, and broccoli. Peel and seed the pumpkin and slice the flesh. Peel the carrots. Halve the leeks. Peel and slice the kohlrabi.

2. Cook all the vegetables separately in lightly salted boiling water until just tender. Drain and rinse in cold water.

3. Saute the mushrooms in butter, together with the shallot. Add the garlic, herbs, and seasoning.

4. Add the white wine and reduce by half.

5. Add the cream and milk and simmer until the mushrooms are tender.

6. Strain into a clean pan, reserving the mushrooms. Return the cream and milk mixture to the heat, and reduce to 3 cups.

7. Add the reserved mushrooms and puree with a hand blender until foamy.

8. Dissolve the gelatin in 1/2 cup cold water. Add the gelatin in a continuous stream to the mushroom cream, stirring. Cool slightly, then follow the step by step instructions.

Vegetable Terrine:

1. Line a terrine with plastic wrap and cover with blanched leak leaves.

2. Layer the vegetables to produce a decorative cross section when sliced, alternating with the mushroom cream.

3. Fold the overlapping leek leaves over one another at the top.

4. Chill for at least 2 hours, then turn out and cut into 15 slices.

5. Serve the vegetable terrine on a pool of cold tomato sauce, decorated with a spiral of unsweetened yogurt.

More From This Book:

1. Vegetable Terrine

2. Spinach Pie

3. Pizza Dough: Basic Recipe

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