15 February 2009

Potato & Olive Terrine for Taste & Create

Potato and Olive Terrine

For those of you who frequent my blog you know that I try never to miss the Taste & Create event which gets bigger and bigger each and every month. It is the brainchild of Nicole over at For the Love of Food . I love to visit her site for all the delicious recipes and tidbits of very helpful information. She even has an on-line store with wonderful kitchen gadgets and gourmet foods.

This month I was paired with Kit of Kits Chow who lives fairly close to home in Vancouver, British Columbia. She says, "Chow is a synonym for food and also the Chinese cooking method where ingredients are added to a heated pan and tossed continually during cooking".
She made it very difficult to choose only one dish from her blog which shows her love of traditional type foods as well as Asian inspired dishes such as Seafood Udon, Grand Marnier Pork Chops, and Mussel Bisque. She also loves soups such as Khao Tom Congee, or Pumpkin Soup, I was very lucky to be paired with a fellow Canadian this time around to share some good food and flavours.



What I finally chose was a dish using my favourite tuber the potato. This is a flavour boosted and elegant version of a potato salad which has been composed. The different flavours and colours make it very attractive and could easily grace any table. It is also perfect for summer. Roll on summer!!!!!!!! Not only was it delicious, and a totally different perspective on potatoes, but it was VERY easy to prepare. All you need to do is cook the potatoes, slice and layer. The hardest part is waiting!!!!!


1- 1/2 kg of Yukon Gold potatoes, peeled
Vegetable antipasto
Green olive tapenade

Put the potatoes in a large pot of salted water. Bring the water to a boil and then let the potatoes simmer (covered) until they are tender. This should take about 20 minutes.

Line a terrine mold or loaf pan with saran wrap leaving a large amount of wrap hanging over.

Remove the cooked potatoes from the pan and let them cool for a couple of minutes
Slice the potatoes and line the mold with a layer of potatoes.

Spread a layer of vegetable antipasto on top of the potatoes and smooth everything down with the back of a spoon.

Make another layer of potatoes and cover with the green olive tapenade.

Add another layer of potato and spread a layer of vegetable antipasto.

Add another layer of potato. Depending on the size of your dish you could have a couple more layers of filling.

Tamp everything down with the back of a spoon. Fold the saran wrap over the potatoes. I needed to add another piece of wrap to cover the mold.

Place the mold in a refrigerator overnight with some weight on top.

Invert the mold on a plate to release the terrine from the form.

Serve at room temperature.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
Best Blogger Tips

21 comments:

  1. This is an amazing recipe. You know I like it.

    ReplyDelete
  2. I should learn more about the different varieties of potatoes. I made the worst roast potatoes this weekend and I think it was because the potatoes were too waxy!!! On to your recipe....I love the terrine and the flavors sound too delicious!!!

    ReplyDelete
  3. That sounds tasty! I must get on and make my potato salad for this month's No Croutons Required. I think you have inspired me to try a layered potato salad. :)

    ReplyDelete
  4. That's an interesting technique for potato salad. No mayo which I prefer and composed rather than tossed. I have to try it (or something similar).

    ReplyDelete
  5. Val, to say that looks super would not be doing justice to it. I wish I could use a fork and scoop a piece out of the screen!

    ReplyDelete
  6. The potato queen strikes again! LOL

    ReplyDelete
  7. A great way to use potatoes!!

    ReplyDelete
  8. And that my dear, is potato divine!
    Cheers,
    Elra

    ReplyDelete
  9. That looks delicious Val, and the picture is perfect!

    ReplyDelete
  10. They look like gorgeous little scallops! Which is saying a lot, since I love potatoes and don't love scallops.....I wonder if I could fool my guests.....

    ReplyDelete
  11. Holy Moly Val that seems so just perfect:
    3 ingredients
    done the day before
    It's potatoes!!
    I don't think it can get better than that.

    ReplyDelete
  12. I love the olive tapenade in this.. Wow! :)

    ReplyDelete
  13. Great choice. I would have gone with the potato dish as well.

    ReplyDelete
  14. What a great idea! Taste and Create is a wonderful event and you've really done justice by your partner!!

    ReplyDelete
  15. This sounds really good. Perfect way to use up potatoes.

    ReplyDelete
  16. This is another amazing potato salad recipe and I can imagine how tasteful this must be.

    ReplyDelete
  17. look at you, so quick to find an awesome recipe and replicate it! great choice, and excellent execution. :)

    ReplyDelete
  18. look at you, so quick to find an awesome recipe and replicate it! great choice, and excellent execution. :)

    ReplyDelete
  19. I'd be sure to enjoy this. I can understand why you choose this recipe to try.

    ReplyDelete
  20. You are the Divine Ms.Spud...endless delish potato ideas.

    ReplyDelete
  21. The terrine looks perfect! Thanks, partner.

    I am wondering if I may use your photo for my post for Taste and Create.

    Regards,

    Christine

    ReplyDelete

Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

This blog uses comment moderation therefore SPAMMERS, SELF-PROMOTERS and ADVERTISERS will be deleted.