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

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

–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.