Cabernet Franc. What do I mean by that? Let’s say you are someone
that prefers red wine to white, but you are having something to eat that
just doesn’t pair up nicely with red wines. Vegetables like asparagus or
artichoke hearts come to mind. Of course you could go for a Sauvignon
Blanc and that would surely rescue you from sure disaster for even the
most discernable palate, but again, that is a white wine. How about trying
a bottle of Sauvignon Blanc’s red skinned offspring, a Cabernet Franc.
It is fair to say that Cabernet Franc inherited a little of it’s white wine
parent, Sauvignon Blanc’s herbal qualities. These would include grassy
overtones, bell peppers and tobacco tastes and essences. Use this to your
advantage if you are preparing something where the vegetables are going
to be the focus. It may be eggplant Parmesan or a tomato-based pasta
dish, maybe even a ratatouille. You could serve another red wine style
with these types of dishes, but I’m suggesting that the Cabernet Franc will
be a better match in most cases. I bet even something as dreaded as your
mother’s feared Meatloaf surprise could be rescued by a good bottle of
Cabernet Franc. Meatloaf has a tomato base that would mesh well with
the wine.
Vegetable dishes are the theme I am going to stick with for Cabernet
Franc. The truth is that this wine style can accommodate a nice array of
dinner options from beef oriented dishes to grilled fowl marinated in
herbs, etc… It is important to note though, that not many red wines or
any wines at all for that matter, complement vegetables quite the way a
Cabernet Franc wine can. Therefore Cabernet Franc should be your first
consideration for those types of meals.
Quite frequently you will notice very earthy aromas and flavors in
Cabernet Franc wines. The presence of mushrooms, cedar, musk, cigar
box and earth are often very distinctive and can lend a hand to pairing
with food that shares the same degree of earthiness. Portabella
mushrooms come to mind. The fruit flavors found in Cabernet Franc are
predominantly of the red fruit variety like cherry, plum, raspberry and
strawberry. These red fruit flavors work extremely well with tomato
based sauces and dishes.
Your choices for food pairing with Cabernet Franc are unique and
unusual. That is why you should by a bottle or two to keep for those
occasions where the dinner entrée being planned for the evening has you
stumped as to what wine should be served with it. This is your chance to
experiment and to shine. Live a little. You may even become the envy of
your friends and neighbors.
Now, try out some of these suggested recipes to serve with Cabernet
Franc:
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Recipes
Crudités
· 1/2 cup sour cream
· 1/2 cup mayonnaise
· 1 teaspoon minced garlic
· 1 teaspoon cayenne
· 1 teaspoon curry powder
· 1/2 teaspoon ground coriander
· 1/2 teaspoon ground cumin
· 1/2 teaspoon grated lemon zest
· 1-2 cups celery sticks
· 1-2 cups carrot sticks
· 1 cup radishes, trimmed and washed
· 1 medium or 2 small turnips, peeled and cut in - inch slices
· brown mushrooms, cut in half or quartered
· 1-2 cups Chinese snow peas or sugar snap peas
· 3-4 butter lettuce leaves
At least an hour before serving, stir together the first 8 ingredients. Taste for seasoning and scrape into a
small bowl. Cover and chill at least one hour or overnight.
Wash all vegetables and cut into manageable pieces for finger food. Leave peas whole after removing
strings, tips and tails.
Line a small platter with butter lettuce leaves and arrange the vegetables attractively around the dish,
leaving a small space in the center for dip. Set the bowl of dip in the middle of the crudité platter and serve.
Servings: 4 to 6
Lentil and Chestnut Soup
· 1/2 pound dry lentils
· 2 tablespoons pancetta fat or olive oil
· 1 onion, diced
· 1/4 teaspoon cinnamon
· 1 bay leaf
· 1 teaspoon chopped fresh thyme
· 4 cups water, vegetable, meat or poultry stock
· 2 tablespoons tomato paste
· 16 cooked chestnuts, coarsely crumbled
· salt, fresh black pepper
· fried bread croutons (optional) for garnish
· 3 tablespoons chopped parsley
· 1 tablespoon chopped fresh thyme
Soak the lentils in water to cover for a few hours or overnight. Melt the pancetta fat and cook the onion over
moderate heat until tender, about 8 minutes, adding salt and a little cinnamon if desired. (The cinnamon will
play up the sweetness of the onion, pancetta and chestnuts.) Add the lentils, bay leaf, thyme and water or
stock, and bring up to a boil. Reduce the heat and simmer until the lentils are tender but not falling apart.
Add the tomato paste and chestnuts and simmer for 5 minutes. Season to taste with salt and pepper. Garnish
with fried bread croutons if desired, and chopped parsley and thyme.
Contributor: Joyce Goldstein
Endive Salad
· 1/3 cup fresh lemon juice (about 2 lemons)
· 1 cup vegetable oil
· 1 teaspoon Dijon mustard
· 1/2 teaspoon minced garlic
· 1/4 teaspoon paprika
· 1/2 teaspoon salt
· freshly ground black pepper
· 1 small or medium butter lettuce
· 4-5 whole Belgian endives
· 2 green onions, thinly sliced
· 1 tablespoon minced parsley
· 1 tablespoon minced chives
· 1 tablespoon minced fresh tarragon or chervil
· 2-3 tablespoons toasted walnuts, chopped
Combine the first 7 ingredients in a jar and shake very well to emulsify. Let sit overnight or for at least an
hour to blend the flavors.
Separate the leaves of butter lettuce and wash and dry carefully. Slice the Belgian endives into 1 1/2 inch
lengths, quartering the base of the endives to match approximately in size. Tear or cut the butter lettuce into
bite-size pieces and put the greens and herbs in a large salad bowl.
Dress the greens with a moderate amount of this dressing (you will not need all of it for this recipe). Toss the
salad well and sprinkle the toasted walnuts over all. Serve immediately.
Servings: 4 to 6
Contributor: Joyce Goldstein
Roasted Red Pepper Sandwich with Asiago Cheese
· 3 large red peppers, roasted, peeled and cut into wide strips
· 1 tablespoon minced garlic
· 1 tablespoon dried basil or 1/4 cup fresh basil, minced
· salt and pepper to taste
· 2 tablespoons olive oil
· 6 medium-sized crusty rolls
· 1/2 pound sliced salami
· 1/2 - 3/4 pound sliced asiago, provolone or similar cheese
· 1/4 cup mayonnaise
· 6-10 medium leaves arugula
In a medium bowl, mix together the red peppers, garlic, basil, salt, pepper and olive oil. Set aside for about
15 minutes to allow flavors to blend.
Split the rolls and pull out some of the inner bread to make a little more room for filling. Divide the peppers
among the sandwiches. Top with cheese slices and salami. Spread mayonnaise on the remaining half of the
rolls and top with the arugula. Assemble the sandwiches and serve.
Servings: 6
Calamari in Sicilian Red Sauce
· 1/4 cup extra virgin olive oil
· 2 tablespoons pine nuts
· 2 tablespoons currants
· 1 tablespoon hot chili flakes
· 1/4 cup caperberries
· 2 cups basic tomato sauce
· 1 cup Israeli couscous, blanched 2 minutes and refreshed with cold water (or substitute instant
couscous and skip the blanching step, us as-is)
· 1-1/2 pounds cleaned calamari, tubes cut into 1/4 inch rings, tentacles halved
· salt and freshly ground pepper
· 3 green onions, thinly sliced
Also Required:
· large skillet or sauté pan
Heat oil until very hot in a large skillet or sauté pan. Add the pine nuts, currants and chili flakes and sauté,
stirring, just until nuts are golden brown, 1-2 minutes. Add caperberries, tomato sauce and couscous, and
bring to a boil. Add calamari, stir to mix and simmer 2 to 3 minutes, or until calamari is just cooked and
completely opaque (if you use the instant couscous, cover, simmer for one minute, and leave undisturbed for
5 minutes, then fluff and stir with a fork). Season with salt and pepper and pour into a large warm bowl.
Sprinkle with green onions and serve.
Servings: 4
Chicken with Red Wine Sauce
· 6 tablespoons olive oil
· 4 boneless chicken breast halves with skin
· 4 chicken thighs with skin and bone
· 2 cups dry red wine
· 1/4 cup red wine vinegar
· 1-1/4 cups chopped onions
· 6 large fresh thyme sprigs
· 3 garlic cloves, minced
· 2 teaspoons whole black peppercorns
· 1 tablespoon all-purpose flour
· 1-1/3 cups chicken stock or canned low-salt chicken broth
· 2 tablespoons (1/4 stick) butter
· 12 baby carrots, peeled
· 2 medium parsnips (about 8 ounces), peeled, cut into 3x1/2x1/2-inch sticks
· Wilted Greens
Also Required:
· heavy large pot
· large skillet
· heavy medium skillet
Combine half of the olive oil and the next 7 ingredients in a large bowl. Cover and refrigerate overnight,
stirring occasionally. Using tongs, remove chicken from marinade and pat dry; sprinkle with salt. Reserve
marinade. Heat the remaining 3 tablespoons of olive oil in heavy large pot over medium-high heat.
Add chicken breasts, skin side down, and brown about 3 minutes per side; remove and keep warm. Add
chicken thighs, skin side down, and brown the first side for about 3 minutes. Sprinkle with flour. Turn over
and brown second side about 3 minutes. Add the reserved marinade, 1 cup chicken stock and beef stock, and
bring to a boil. Reduce heat, cover and simmer until chicken thighs are almost tender, about 20 minutes. Add
the chicken breasts, cover and simmer until all chicken is tender and cooked through, about 12 minutes.
Transfer chicken to large skillet. Reduce the sauce by boiling until thick enough to coat spoon, about 15
minutes. Season sauce with salt and pepper; strain sauce over chicken. (Can be made 1 day ahead. Rewarm
over low heat before serving.) Melt the butter in a heavy medium skillet over medium-high heat. Add the
carrots and parsnip batons and sauté 3 minutes, tossing to coat with butter. Add remaining 1/3 cup chicken
stock and bring to a boil. Cover and simmer over low heat until vegetables are just tender, about 10 minutes.
Uncover and simmer until juices thicken to a glaze, about 3 minutes.
To serve, mound Wilted Greens in center of each plate. Top each portion with 1 chicken thigh, 1 chicken
breast and red wine sauce. Garnish with the carrots and parsnips.
Servings: 4
Summer Beef Brochettes
· 1 1/2-2 pounds top sirloin, trimmed and cut in 1 -2" cubes
· 1 onion, peeled, quartered and divided
· 2 teaspoons minced garlic
· 3/4 teaspoon freshly ground black pepper
· 1 teaspoon ground cumin
· 1 teaspoon oregano
· 1 teaspoon ground coriander
· 1/2 teaspoon paprika
· 1/4 teaspoon saffron (optional but delicious)
· 1/2 teaspoon thyme
· salt
· metal or bamboo skewers
· olive oil
Rub spices and garlic into the meat with 2 tablespoons olive oil. Cover in a small bowl and refrigerate at
least 3 hours or overnight. Soak bamboo skewers in hot water, if using. Heat a barbecue grill to medium-hot.
Thread the meat cubes alternately onto the skewers with pieces of onion, beginning and ending with onion.
Salt the meat, brush with a little more olive oil, and grill to desired degree of doneness (at least 5 minutes
per side). Serve with sliced tomatoes with fresh basil, and spicy potato salad garnished with chopped peanuts
and cilantro.
Servings: 4
Rack of Lamb Gratiné with Onion Tart and Cumin-Caraway Sauce
· Potato Basket
· Lamb Stock and Cumin-Caraway Sauce
· 2 racks of lamb
· oil for sautéing
· 1/2 cup fine bread crumbs
· 1/2 cup finely chopped pecans
· 2 bunches baby carrots, scraped and trimmed
· 1/2 pound haricots verts, trimmed
Also Required:
· saucepan
· sieve
· skillet
Preheat the oven to 400°F.
To prepare the lamb, salt and pepper the cleaned racks. Sauté in hot oil in an ovenproof skillet until evenly
browned, then place the pan in oven and continue to cook until medium-rare.
Blanch the carrots and haricots verts until crisp tender and set aside.
Melt ¾ cup butter in a saucepan. Bring to a boil and mix in bread crumbs and the pecans. The mixture will
bubble and rise.
Coat the medallions of the rack with this bread crumb and nut mixture and place the racks under the broiler
to brown crust. To serve: Place an unsliced loin on each plate, gently circled with some cumin-caraway
sauce. Arrange 1 potato basket at the top of each plate and flank with 2 bundles of haricots verts and 2
bundles of baby carrots on opposite sides of the basket.
Servings: 4
Osso Buco #2
· 8 pieces veal shank, about 1 1/2 inches thick
· flour
· 1/4 cup olive oil
· 1/4 cup butter (2oz)
· 2 carrots
· 2 medium onions
· 2-3 celery stalks
· 4 garlic cloves
· 1 large (28oz) can crushed tomatoes
· 1 cup dry white wine
· 1 tablespoon fresh minced basil
· 1 small sprig rosemary (strip leaves from stem)
· salt and pepper, to taste
· 1 lemon rind, grated
· 3 tablespoons chopped parsley
Also Required:
· dutch oven
· food processor
Roll veal shank lightly in flour seasoned with salt and pepper. Heat half the oil and half the butter together
in a large Dutch oven and brown the meat on both sides. Remove meat and set aside.
With knife or food processor, finely chop the carrots, onions, celery and 2 cloves garlic. Lightly sauté
vegetables in the rest of the oil and butter. Add the tomatoes, beef broth, white wine, basil and rosemary.
Salt and pepper lightly.
Return the veal to sauce and simmer on top of stove for 2 hours uncovered, stirring occasionally to prevent
sticking. Turn each piece of meat over 2-3 times during cooking. When meat is tender, remove it to a warm
platter or individual plates. Taste the sauce and correct seasoning, boiling to reduce slightly if necessary.
Mix together the lemon zest, parsley and 2 minced garlic cloves. Stir into the sauce and immediately pour
over the veal shanks.
Serve with risotto or steamed rice.
Lasagna
· 1/2 pound lean ground beef, ground sirloin
· 1/2 pound mild or hot Italian sausage, bulk
· 4 cups pasta sauce
· 3 large red bell peppers, roasted and chopped*
· 2 eggs
· 3 cups ricotta cheese
· 3 cups (10 oz.) mozzarella cheese, grated
· 1/4 cup chopped flat leaf parsley
· 3/4 cup Parmesan cheese, grated
Also Required:
· skillet
· 13 x 9 x 2-inch baking pan
Boil the lasagna noodles until just al dente. Rinse in cold water and set aside.
In a heavy skillet over medium-high heat, brown the ground beef and Italian sausage, stirring t
p. Drain excess fat. Add 3 cups of the pasta sauce and the roasted peppers.
Beat the two eggs and combine with the ricotta cheese and 2 cups of the grated mozzarella.
Grease a 13x9x2 inch baking dish with olive oil and layer the ingredients as follows: 3/4 cup meat-sauce
mixture, 1/3 of the noodles, 1/2 the cheese and ricotta mixture and 1/3 the remaining sauce mixture. Repeat
the layers. Top the last layer with 1 cup mozzarella, sauce mixture, Parmesan cheese and parsley. Bake in a
400 degree oven for 30 minutes. Let stand for 10 minutes before cutting. Serve with a sprinkling of
Parmesan cheese.
Servings: 6
Gyros
· 2 pound lean ground lamb
· 2 slices white bread, toasted and crushed
· 1 teaspoon whole allspice, well crushed
· 1 teaspoon whole coriander, well crushed
· 1 clove garlic, crushed
· 1 onion, grated or minced
· 1 teaspoon chopped fresh savory
· salt and freshly ground pepper
· 3 slices bacon
· 6 Pita breads
· 2 thinly sliced tomatoes
· vinegar & oil to season
· 1 cup chopped fresh parsley
· 1 cup plain yogurt
In a large bowl, combine ground lamb with the bread, allspice, coriander, garlic, onion, savory, and salt and
pepper, and knead well. The mixture should hold its shape. Break into 5 sections, each about the size of an
orange, then divide each section into 6 balls. Knead and flatten each to a thickness of about 3/4". Cut the
bacon slices into squares and thread them on 5-6 wooden skewers alternately with the meatballs. Smooth the
edges with your hand so they will cook evenly. Cover and refrigerate overnight.
When ready to cook, broil or grill with moderate heat, turning every 5 minutes. The surface will be crusty
and the inside cooked through within 25 minutes. To serve, heat and split the pitas and serve the gyros with
the bread, tomatoes seasoned with the vinegar and oil, parsley and yogurt in separate dishes. Guests stuff
the bread pockets with meat, tomatoes and seasonings to their taste.
Servings: 6
Moussaka
· 2 medium eggplants
· 1/2 pound ground beef
· 1 cup chopped onion
· 1/4 cup dry red wine
· 1/4 cup water
· 2 tablespoons chopped parsley
· 3 tablespoons tomato paste
· 1 teaspoon salt
· dash pepper
· 1/4 cup bread crumbs
· 2 beaten eggs
· 1/4 cup grated sharp American cheese
· dash cinnamon
· dash allspice
· 1/4 cup bread crumbs
· 3 tablespoons butter
· 3 tablespoons flour
· 1-1/2 cups milk
· 1/2 teaspoon salt
· pepper, nutmeg
· 1 beaten egg
· 1/4 cup shredded sharp American cheese
Also Required:
· colander
· saucepan
· heavy skillet
· 12 x 7-1/2 x 2 inch baking dish
Cut the eggplants into slices 1/4 inch thick. Sprinkle with a little salt and set aside in a colander to drain. In a
heavy skillet, brown meat and onion; drain off fat. Add wine, water, parsley, tomato paste, 1 teaspoon salt
and a dash of pepper. Simmer until liquid is nearly absorbed; cool to room temperature. Stir in the
breadcrumbs and 2 beaten eggs, the first 1/4 cup cheese, cinnamon and allspice.
In a medium saucepan, melt the butter and whisk in flour to make a roux; cook 1-2 minutes and whisk in
milk. Cook, stirring, until smooth and thickened. Whip a little of the hot sauce into the one beaten egg;
reverse procedure and return all to low heat; cook 1-2 minutes more, stirring constantly.
In a heavy skillet, brown eggplant slices on both sides in a little hot oil.
Preheat oven to 350 degrees.
Sprinkle bottom of 12 x 7-1/2 x 2 inch baking dish with remaining 1/4 cup breadcrumbs and cover with a layer
of eggplant slices. Evenly spoon on all the meat mixture. Arrange remaining eggplant over meat and spread
the milk sauce over top. Sprinkle with the remaining 1/4 cup shredded cheese and bake about 45 minutes.
Serve hot with spaghetti sauce and Greek salad.
Servings: 6
Cassoulet
· 2 pounds (5 cups) dry white beans (preferably Great Northern)
· 1 cup (4 ounces) sliced onions
· 4-6 tablespoons oil or butter
· 1 quart lamb (or beef) stock
· 1 tablespoon salt
· 1 pound lamb bones (from shoulder, neck or shank)
· 1 lamb shoulder (about 2 lbs.), boned
· 2 cups ( lb.) minced onions
· 4 cloves mashed garlic
· 6 tablespoons tomato pure, tomato paste, or 4 large tomatoes (peeled, seeded, juice discarded, and
chopped)
· 1/2 teaspoon thyme
· 2 bay leaves
· 3 cups dry white wine or vermouth
· 1 quart lamb stock( or 3 cups canned beef bouillon and 1 cup water)
· 3 pounds lamb or pork sausage (try a mix of sweet, spicy and smoked)
· 2 cups dry white bread crumbs
· 1/2 cup chopped parsley
· 3-4 tablespoons oil or butter
· 6-8 parsley sprigs*
· 4 unpeeled garlic cloves*
· tsp thyme*
· 2 bay leaves*
Also Required:
· casserole dish
· heavy skillet
· 8-quart earthenware, glazed, or enameled casserole
Pick over the beans for small stones and rinse well. Put the beans in a pot with 5 quarts of water and bring to
a boil; simmer for 2 minutes. Remove from heat and let the beans soak for 1 hour in the hot water. (You may
also soak the beans overnight in cold water without boiling.) Drain off the water. Sauté the sliced onions in 1
tablespoon of oil or butter to soften. Add the lamb stock, herb bouquet, and salt to the beans, bring to a
simmer. Simmer 1 hour or until the beans are just tender. Add boiling water as necessary to keep beans
covered with liquid. Season to taste, leaving beans in their cooking liquid until ready to use.
Cut the lamb shoulder into 2-inch pieces. Brown on all sides in very hot (almost smoking) cooking oil. Brown
the lamb bones and remove. If the oil has burned, discard it. Brown the minced onions in fresh oil for about 5
minutes. Put the lamb, bones, mashed garlic, tomato, thyme, bay leaves, wine or vermouth, and stock in a
heavy casserole. Season lightly with salt and bring to a simmer on top of the stove. Cover and simmer slowly
on stove or in a 325° oven for 11/2 hours, or until lamb is tender. Remove the meat to a dish; discard the
bones and bay leaves. Remove the fat and correct seasoning of cooking liquid with salt and pepper. Slice the
lamb or pork sausage into 1/2 inch thick slices, cutting diagonally for long oval slices, and brown in a heavy
skillet.
To assemble the cassoulet, drain the beans and discard the herb bouquet, but reserve cooking liquid. Pour
the cooked, drained beans into the lamb cooking juices. Add enough bean cooking liquid to cover the beans.
Bring to a boil, reduce heat, and simmer 5 minutes; let the beans stand in the liquid for 10 minutes before
draining.
Arrange about one-third of the beans in the bottom of an 8-quart earthenware, glazed, or enameled
casserole. Top with layers of lamb and sausage. Repeat, ending with beans and sausage. Pour on the meat
cooking juices and enough bean cooking liquid so the liquid comes just to the top layer of beans. Spread the
crumbs and chopped parsley on the top and dribble cooking oil or melted butter on top. (The casserole may
be prepared in advance up to this point. Refrigerate until ready to use.)
To finish, preheat oven to 375° F. Bring the casserole to a simmer on top of the stove, then set in the upper
third of the oven. When top has crusted lightly, in about 20 minutes, turn the oven down to 350° an
he crust into the beans with the back of a spoon; baste with the liquid in the casserole. Repeat several times
as the crust forms again, leaving the final crust intact for serving. If the liquid in the casserole becomes too
thick during the baking, add a few tablespoons of the bean liquid. Bake the cassoulet for 1 hour total. Serve
hot from the casserole with crusty French bread, green salad, and fruit.
*Tie parsley, garlic, thyme and bay leaves in a piece of cheesecloth for bouquet garnish
Servings: 10 to 12
Syrian Baked Eggplant
· 1 medium-sized eggplant
· 1/2 pound ground beef
· 5 tablespoons butter or margarine
· 1/2 cup minced onion
· 1/4 cup chopped green pepper
· 2 cups cooked rice
· 1 teaspoon salt
· 1/2 teaspoon pepper
· 1/2 cup bread crumbs
Also Required:
· large skillet
· 10 x 6 x 2 inch baking dish
· small skillet
Peel the eggplant and cut into cubes. Cook in boiling salted water until tender (about 15-20 minutes). Drain
the eggplant and mash well.
Preheat oven to 375 degrees F. Melt 3 tablespoons butter in a large skillet and brown the ground beef,
stirring until no longer pink. Add the onion and green pepper. Cook until vegetables are tender. Stir in the
mashed eggplant, cooked rice, salt and pepper.
Spoon into a 10 x 6 x 2 inch baking dish. Melt the remaining 2 tablespoons of butter in a small skillet and stir
in the bread crumbs to coat well. Sprinkle over eggplant mixture and bake for about 20 minutes.
Servings: 4 to 6
Tomatoes, baked
· 4 large ripe tomatoes
· 2 tablespoons olive oil
· 1 teaspoon minced garlic
· 1/2 cup stale bread crumbs
· 1 tablespoon minced parsley
· salt, fresh black pepper
Also Required:
· roasting pan
Preheat oven to 450 degrees F.
Cut the tomatoes in half crosswise and squeeze gently to shake out seeds and excess juice. Salt and pepper
well and place in a shallow roasting pan. Mix together the garlic, bread crumbs and parsley and cover the
tomatoes with the mixture, packing down slightly.
Drizzle the olive oil over tomatoes and bake for about 15 minutes, or until tomatoes are thoroughly cooked
and topping is beginning to brown. For a different effect you may bake the tomatoes for an hour or more at
350 degrees; the extended cooking will make them less plump but much sweeter.
Servings: 4
Vegetable and Goat Cheese Terrine
· 2 red bell peppers
· 1 large eggplant, cut lengthwise into 3/8-inch-thick slices
· olive oil
· 2 large zucchini, cut lengthwise into 1/4-inch-thick slices
· 1 11-ounce package soft mild goat cheese (such as Montrachet), room temperature
· 3 Tablespoons olive oil
· 2 Tablespoons chopped fresh thyme
· 1/4-1/2 teaspoon freshly ground black pepper
· 1 large bunch fresh arugula, chopped
· 1/2 cup chopped pitted brine-cured olives (such as Niçoise or Kalamata)
· whole arugula or frisée leaves for garnish
· French bread
Char the peppers over a gas flame or in broiler until blistered and dark on all sides. Place in a plastic bag
and let stand 10 minutes. Peel and seed the peppers and cut into ¾ inch pieces.
Preheat broiler. Brush both sides of eggplant slices with oil and season with salt and pepper. Broil the
eggplant about 3 minutes, carefully turn, and finish broiling until cooked through and golden on second side.
Drain on paper towels. Broil the zucchini slices the same way, brushing with oil, seasoning and broiling until
tender. Drain on paper towels.
Puree the goat cheese in processor until smooth. With machine running, add 3 tablespoons olive oil through
feed tube. Add the bell peppers and process just until coarsely chopped and cheese mixture is beginning to
look pinkish in color. Stir in the thyme, taste, and season with salt and pepper.
Line a 9x5-inch glass loaf pan with plastic wrap, leaving a 4-inch overhang all around. Cover the bottom of
the pan neatly with a single layer of zucchini, trimming to fit. Spread 1/3 of the cheese mixture over the
zucchini, followed by a layer of 1/3 of the chopped arugula and 1/3 of olives. Cover with a single layer of
eggplant, trimming neatly to fit exactly.
Spread another 1/3 of the goat cheese on top, followed by 1/3 of the arugula and 1/3 of the olives. Finish with
the remaining zucchini, cheese, arugula and olives, ending with a layer of eggplant. Fold plastic over to cover
and press down gently to flatten the terrine. Chill until firm, at least 6 hours. (The terrine can be made 2
days ahead. Keep chilled.)
Let terrine stand at room temperature 30 minutes before serving. Line a platter with whole arugula or frisée
leaves. Carefully peel back plastic wrap and unmold the terrine onto a platter. Slice into ¾-1 inch slices and
serve with French bread.
Servings: 6