Title: Vegetable terrine
 Categories: Appetizers
      Yield: 8 Servings
 
MMMMM----------------------VEGETABLE LAYERS---------------------------
  1 3/4 oz Dry shitake mushrooms
      7 lg Cabbage leaves (preferably
           -savoy)
     12 oz Fresh spinach, stemmed
     12 oz Fresh asparagas, trimmed
           -and peeled
     16 oz Red bell peppers, cut in
           -lengthwise strips
     12 oz Carrots, cut lengthwise in
           -julienne strips
 14 1/2 oz Artichoke hearts, drained
           -and quartered lengthwise

MMMMM---------------------------BATTER--------------------------------
    1/2 c  Buttermilk
      1 tb Chopped fresh parsley
      1 ts Dried thyme
      1 ts Dried tarragon
      2    Shallots, chopped
           -salt and pepper to taste

MMMMM------------------------TOMATO SAUCE-----------------------------
      1 lg Tomato, peeled and seeded
           -and chopped (1 cup)
    1/4 c  Buttermilk
      1 tb Tomato paste
        pn Cayenne pepper
      1    Garlic clove, chopped
           Salt and pepper to taste
 
  TO PREPARE VEGETABLE LAYERS: 1) In small bowl, combine dry mushrooms
  and hot water to cover. Let stand 30 minutes. Drain. 2) While
  mushrooms are rehydrating, bring large pot of water to boiling.
  Blanch vegetables in separate batches in boiling water. Blanch
  cabbage leaves 3 minutes, spinach leaves 1 minute, asparagus and red
  pepper strips 3 minutes, and carrots 4 minutes. Plunge vegetables
  into ice water after blanching. Drain. 3) Pat all blanched
  vegetables, mushrooms, and artichokes dry between 2 to 3 layers of
  paper towels, applying gentle pressure to squeeze out as much liquid
  as possible. (spinach leaves should be opened out flat to assume
  original shape) TO MAKE BATTER: 1) In medium bowl combine eggs, 1/2
  cup buttermilk, parsley, thyme, tarragon, shallots, and salt and
  pepper to taste. Whisk until blended. (This batter is overseasoned
  because it will flavor all the vegetables) TO ASSEMBLE TERRINE: 1)
  Generously butter 9x5x3 inch loaf pan. Using a triangular-shaped cut,
  remove 1 to 2 inches of hard white stem from cabbage leaves to make
  leaves more flexible. 2) Line sides, then bottom of pan with cabbage
  leaf to make leaves, overlapping the leaves generously to form a
  "leakproof shell" and allowing leaves to extend well over the rim of
  the pan. (The tops of leaves will be folded over the top of the
  finished terrine.) Pour 1/2 cup batter over cabbage in bottom of pan.
  3) Arrange asparagus spears lengthwise in pan, packing spears tightly
  together. Add 2 layers of red pepper strips placed crosswise in pan.
  Pour in a little more batter, pressing peppers down gently. 4) Layer
  mushrooms over peppers. Layer carrots lengthwise in pan. Pour in a
  little more batter, pressing carrots down gently. (Pressing each
  layer down will raise the level of the batter) 5) Layer half the
  spinach leaves over carrots. Add a layer of artichoke hearts over
  spinach, then add a little more batter. Gently press down artichoke
  hearts. 6) Top with a layer of remaining spinach leaves, add
  remaining batter and pressing down each layer. Fold ends of cabbage
  leaves over top of terrine. 7) Preheat oven to 350 degrees F. Cover
  loaf pan with buttered parchment paper cut to fit inside edge of pan.
  Place loaf pan in 13x9x2 inch baking pan. Pour hot water around loaf
  pan to depth of 1 inch. 8) Bake at 350 degrees F. for two hours until
  firm. Remove from water bath. Cool on rack (still covered with
  parchment paper) 2 hours. 9) Refrigerate, still covered, overnight.
  TO MAKE TOMATO SAUCE: 1) In blender, combine chopped tomato, 1/4 cup
  buttermilk, tomato paste, cayenne pepper, garlic, and salt and pepper
  to taste. Blend until smooth. TO SERVE: 1) Loosen edges of terrine
  with knife. Invert on serving platter. Cut cold terrine in crosswise
  slices with serrated knife. 2) Spread a thin layer of tomato sauce on
  each serving plate. Arrange slices of terrine over sauce.