I have to say I get giddy when 2 challenges overlap and can be combined. 2 birds 1 stone. Such is the case this month with the 5 Star Makeover and the International Incident Party. The 5 Star Makeover required a recipe made entirely made from products purchased at a local farmer’s market. I went to Atwater Market, check √. The International Incident Party asked us to prepare a terrine. I chose to make a vegetable terrine with items bought at the farmer’s market, check √.
At the market I chose yellow zucchini, asparagus, red bell pepper, carrots, baby spinach leaves and a container of Greek Style goat yogurt.
It was quite a rainy day when I went to the market so the pics are so so but it will give you an idea. I found vegetable kiosks, flower kiosks, a crate of unusual mushrooms and lots of butcher shops. This market is open year round for the inside shops like the butchers, cheese stores, wine shop, bakery, etc. The outside is only open late spring, summer and fall. In Montreal there are many large Framer’s Markets, 4 actually, and a lot of small neighborhood ones. The biggest is Jean Talon Market.
A terrine usually describes a kind of pâté made of coarsely chopped pieces of meat or vegetables. I found a lovely and gorgeous recipe at Once Upon a Plate. I knew right away this was the recipe for me. This is a roasted vegetable terrine with a layer of goat cheese, well I made my own goat cheese spread from a goat yogurt. A note: since this is not a baked terrine you want the vegetables rather tender so they should be cooked to make slicing the terrine easier.
hosted by 5 Star Foodie & Lazaro Cooks!…………………….Penny at Jeroxie
Ξ Roasted Vegetable Terrine Ξ
- Preheat oven to 400 degrees F.
- In a glass dish combine the cut or sliced vegetables your have and poor a bit of olive oil on top and salt a touch, mix until they are coated. Spread evenly on a large roasting pan.
- Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through. Remove veggies as they are done.
- First line the mold with plastic cling film to facilitate removal of the finished terrine, then line it with a single layer of leafy greens which are blanched so they will be tender and pliable; I used spinach but you could use any leafy green; lettuce, chard, beet greens, or grape leaves, etc.
- I bought a Greek style goat yogurt which I drained overnight in a cheese cloth. The result was a spread texture that I seasoned with salt, pepper, chili flakes and basil.
- Build your layers firmly. After the layers are in place, the blanched leaves are folded over the top, then the cling film, next some sort of weight (canned good, or other heavy item), then the entire dish is refrigerated for 8 to 24 hours before unmolding and slicing to serve.
The goat cheese spread and roasted veggies, before and after
Placing the baby spinach leaves was a time consuming process but the rest was super easy if not a bit long. I feared a bland taste since there is very little seasoning present put the roasting process just brought out a most wonderful sweet aromas and the bit of salt helped. The spreadable goat cheese was a hit too. If you have the time and you are looking to impress guests then you have a winner here for sure!
What a treat for the eyes (and for the stomach too, no doubt!) I love the idea of a terrine made with roasted veggies, will definitely have to try it out sometime.
What a beautiful array of color and texture! The best way to show off your farmer’s market bounty.
I love the color and oh wow you made your own goat cheese!?!? that’s impressive! This terrine is really highlight produce from the market.
So colorful and fresh and the goat cheese spread sounds so good. This is kind of like a crudite platter all wrapped up into one prety terrine!
What a gorgeous terrine! Love these stunning colors, just beautiful 🙂
Such vibrant colors in this terrine, super delicious with all the farmers’ market veggies!
Beautiful dish that just screams farmer’s market. So many good things and perfect for sweltering summer days. YOur farmer’s market is spectacular.
Oh Evelyne…how very clever you are.
This challenge seems to have taken on a fabulous success.
The colors alone have put me in a great spirit ;o)
Farmer’s markets are the best…I can’t wait to go again this weekend.
Flavourful wishes to your kitty ;o)
WOW! It looks like a cake!! 🙂 I’m with Mickey…meow…can I have a bite?! 🙂
I love farm markets. They are like treasure hunts! Your terrine looks delish. I’m so glad Mickey approves!
I love the bright green leafy wrap! And the terrines sounds fab! I too love it when I can multitask and answer many questions in one fell swoop!
Wow, even the cat’s considering becoming vegetarian! The terrine looks wonderful, so full of summer flavours!
This post is super timely as we’ve just been talking about making a vegetable terrine ourselves! And yours looks absolutely beautiful–love the colours and textures.
Now I wish I had thought of combining this with the 5 star challenge! Also, this is how I *wish* my terrine looked. Perfection!
OMG, Ev…that terrine is gorgeous, so colorful and vibrant, a real show stopper! It also sounds and looks delicious! This is more than a makeover, it’s a masterpiece!!
I love Atwater market, and the terrine looks gorgeous! Great job on the 2 challenges in one.
This looks like an amazing recipe. I love the combination and colours of the fresh vegetables. I definitely have to make this for my family!
I love how this turned out. Great color and flavor with all those fresh veggies.
It must’ve been fun to go through all of these great colors in the market. The veggies look so fresh and delicious. Great hunting.
Ooh yum! So many delicious veggies, and of course the goat cheese doesn’t hurt either! Sounds great!
Love the two for one deal, totally think I will give this a try! I wonder if my pups will be an interested as you cat….
The colours are so vibrant! I almost did a vegetarian version too and also using spinach leaves. Love that you can hit 2 birds with one stone
Evelyne, first of all, I have to say I ADORE your farmer’s market. IN fact, I think I would go on a wild food shopping spree if I was ever let loose in there! Secondly, great job with combining the two challenges. Third and most importantly, your vegetable terrine looks so colorful and enticing, and I know exactly why Mickey couldn’t stay away…LOL!
Stunning post and stunning terrine – so so beautiful! Well done on getting 2 challenges done in one post!