How to make a Vegetable Terrine

Terrines like this are not hard to make and almost any vegetable can be used.  The cooking of the vegetables are somewhat time consuming but is pretty brainless. Don't forget to season all your vegetables.  Your terrine will taste pretty bland otherwise.  I used a Crueset terrine mold and sprayed it with a little non-stick.  You could alternatively line the mold with plastic wrap.  You must weigh down your terrine in order to eliminate air pockets.  Also, I like to get it in the fridge for a good twenty four hours.

 I unmolded the terrine by inverting the terrine onto a sheet tray and blow torching the mold until the terrine released. I have found using an electric slicer yields the cleanest slice.

The tomato water was made by pureeing two cans of tomatoes and straining the puree through cheesecloth and a fine chinois.  The resulting "water" is then heated and the bloomed gelatin is added.  I guess you could use any kind of prepared stock/broth from your local food store if you wanted to save yourself a step.  Don't get the really awful tasting salty kind and don't skip the gelatin addition.

1 pound of Eggplant, Zucchini, Summer Squash
1 head Garlic- Roasted
2 Red Peppers- Roasted
2 cups Tomato Water extracted from 2-16 ounce cans of San Marzano Tomatoes
6 sheets of Gelatin
Salt and Pepper

I served this as a side dish for Thanksgiving with family at the Inn.  In the restaurant, we would have served it with some baby greens, olive oil, aged balsamic and some goat cheese.

Short Rib Recipe (the real one)

We have gotten a number of calls about this recipe since it was published in Bon Appetit. If anyone has made it based on the printed recipe, please let me know how it came out. After reading the recipe in the recent issue and the original issue it was printed in, it came to our attention that the recipe is not as we submitted in either issue.

So here is the real recipe. It does have a few more steps.

Braised Beef Short Ribs with Baby Carrots and Potato Puree
Inn at West View Farm

YIELD: 8 servings

Ribs are best done one day in advance.

8 large short ribs approximately ½# each
¼ cup canola oil
Kosher salt and black pepper
2 large carrots chopped
1 onion chopped
1 leek chopped
1 whole garlic bulb cut in half
1 tablespoon ground coriander
1 tablespoon ground cardamom
2 tablespoons flour
1 750ml bottle of red wine (merlot)

1. Pre-heat oven to 300 degrees F.
2. Add ¼ cup of oil into a large oven proof pan and place over high heat.
3. Generously season the short ribs with salt and black pepper on each side.
4. When oil is hot, add short ribs to the pan. Brown ribs on all sides except bone side then remove.
5. Add the carrots, onion, leek, and garlic to the pan. Cook vegetables until browned.
6. Add spices and flour and stir until toasted.
7. Add red wine.
8. Place ribs back into the pan. Add enough water to pan to cover ribs.
9. Bring to a boil and place a lid on pan, allow a vent for steam to escape. Place in oven for 4 hours until ribs are fork tender.
10. Remove pan from oven and allow to cool. Refrigerate overnight.
11. Remove and discard layer of fat that has formed on the top of the ribs.
12. Carefully remove ribs.
13. Place pan with sauce on stove and bring to a boil.
14. Strain through a fine mesh sieve, into a saucepan.
15. Reduce sauce by half.
16. To reheat ribs place in a pan with hot water that comes a ¼ of the way up to the ribs. Place in a 400 degree oven for 10-15 minute.

The photo above is Chef Greg Rems extracting a rib from the flaming pit of death. Greg painstakingly broke down the rib recipe into a mere sixteen steps.