720. ROASTED RED PEPPER, BACON and EGG TERRINE

yields 1 terrine


3 red bell peppers, cut in half and seeded
6 oz. button mushrooms, sliced
2 teaspoons salt, divided use
¾ teaspoon black pepper, divided use
1 tablespoon plus ¼ cup olive oil, divided use
3 tomatoes, sliced
2 eggs
2 tablespoons red-wine vinegar
¼ teaspoon red-pepper sauce
1½ cups red cabbage, shredded
1 lb. bacon, sliced
8 oz. mozzarella, shredded
3 cloves garlic, minced

Roast peppers in oven until skin blisters about 15 minutes. Remove skin; refrigerate. Season mushrooms with 1½ tsp. salt and ½ tsp. pepper. Sauté over high heat with 1 Tbsp. olive oil until mushrooms brown and soften. Process tomatoes and garlic in a blender until smooth. Strain sauce through a chinois. Whisk in ¼ cup olive oil, eggs, vinegar, hot sauce, ½ tsp. salt and ¼ tsp. pepper. Line terrine mold or loaf pan with plastic wrap. Layer with 1⁄3 each of red pepper slices, mushrooms, sauce, cabbage, bacon slices and cheese. Repeat layering until all ingredients are used. Cover with plastic wrap, pressing down on wrap to compact mixture. Refrigerate. Bake terrine in water bath at 300F until firm; about 40 minutes Refrigerate until well chilled. Serve sliced at room temperature.


courtesy of: David Binkle, Dining Services Director, California State University, Fresno, California