And now for something completely different and light.
This is a very elegant starter, especially when the heirloom tomatoes are at their best.
2 carrots, chopped
1 leek, thinly sliced
1 celery stalk, peeled and chopped
1 shallot, halved
1 garlic clove
10 flat leaf parsley sprigs
10 black peppercorns
3 fresh bay leaves, or 1 dried
6lbs large firm ripe tomatoes, peeled. (a mix of colors makes the terrine look great)
1 tsp kosher salt plus more for extra seasoning
1 1/2 tbsp unflavored gelatine
1/4 cup thinly sliced chives
2 tsp red wine vinegar
non stick vegetable oil spray
You will need two 8″ x 4 1/2 ” loaf pans
Bring the first 8 ingredients and 3 cups of water to a boil in a large saucepan. Reduce the heat to medium and simmer until the stock yields 1 1/2 cups, about 15 minutes.
Set a fine mesh strainer over a large measuring cup and strain the stock, discarding the solids. Cover and keep hot.
Set a fine mesh strainer over another measuring cup. Cut each peeled tomato into 4 wedges. Place wedges, cut side up, on a work surface. Cut away seeds and pulp from the tomato and transfer to a strainer.
Place the filleted tomatoes on a double layer of paper towels to drain; sprinkle with 1 tsp kosher salt. pat tomatoes with more paper towels. let stand for 30 minutes.
Press on the seeds to yield 1/2 cup of tomato juice. Sprinkle gelatin over the juice let stand for 10 minutes to soften. Add to the hot stock, whisk vigorously to dissolve the gelatin. Stir in 1/4 cup chives, vinegar and kosher salt to taste.
Spray 1 loaf pan with non stick spray, line with plastic wrap allowing for a 3″ overhang on each side.
Smooth out the plastic to remove any wrinkles as they will show on the finished terrine.
Pour 1/2 cup stock into the prepared pan. Chill until set, about 40 minutes. Arrange 1 layer of tomatoes in the pan, pressing down gently, then drizzle 2 tbsp stock mixture over. Repeat layering with remaining tomatoes and stock. Pout the remaining stock over the fill the pan.
Cover the terrine with plastic wrap. Place on a small rimmed baking sheet.
Place the second loaf pan on top of the terrine, weigh down the terrine by placing 2 – 3 small canned goods in the top pan (some liquid mixture in the bottom pan may spill out). Chill the terrine until set, about 6 hours.
Do ahead. This can be made 2 days ahead but keep it chilled.
Uncover the terrine when ready to serve and invert onto a platter. Remove pan and plastic wrap.
Slice the terrine and transfer to the plates. Drizzle with oil and sprinkle with chives and sea salt.