Thursday, November 22, 2007

Broccoli terrine with parmesan and ginger: Adult baby food

equally suitable for children.. dressed up nicely it might even make an appearance at your Christmas dinner table. Tonight our dinner consists of pureed broccoli (and I used the stems as well, peeled and sliced), tagliatelle, bacon bits and caramelized onions. Smooth food..

This is what you do:
some 600 gr broccoli
small knob of butter
5-6 tbs chicken broth
5 tbs water (ahum...guestimated, just make sure it doesn't cook dry)
3 eggs
salt, (pink schezuan) pepper
2 tbs grated Parmesan cheese
1 tbs fresh grated ginger
100 ml cream

dressed tagliatelle:
100 gr. bacon bits
1 large onion
1 ts sugar

Combine broth and butter, bring to a rolling boil, add chopped broccoli. Cover, reduce heat to medium and cook until tender (10 min). Use a food processor, or a -hand held- blender and puree. Add eggs one by one, proceed by adding cream, Parmesan and season to taste with salt and pepper.

Coat 5 ramekins with oil, butter or cooking spray. Divide broccoli mixture over ramekins. Cover and set aside until ready to cook. Preheat oven to 175C/350F, place ramekins in a large ovenproof baking dish and pour hot water into baking dish (approx. 2 cm/1 inch). Bake in oven until edges are firm and the center is set (30-45 minutes). Test with -heat proof- finger or the back of a spoon (latter may be the wiser).

Now, one of two options: serve as it is, or prepare to live life dangerously and loosen edges with a sharp knife and invert on plates (which is not so tricky as it seems). I like to serve these hot but you could serve them chilled as well as part of a larger buffet style dinner. If you plan on serving them chilled take care in seasoning; chilled food needs some more pizazz. Hmm, I'm getting all kinds of ideas here.....this quantity in a loaf pan and served in slices, decorate with chives/basil, cherry tomatoes, baked parmesan cookie-swirls maybe?

Tagliatelle was served shaken (not stirred..) with drained bacon bits, reserve the fat to use 1 tbs to caramalize onions on low low heat, add 1 ts of sugar if you like and take your time to get a nice brown colour on your onions. Cook tagliatelle al dente, drain and toss with bacon and onions.

Serve....and enjoy your Thanksgiving!

PS: variations on a theme: use green asparagus, toss pasta with cooked shrimps, chives and roasted garlic and some olive oil. Serve with a bowl of grated parmesan and some reduced balsamic glaze for sprinkling. Next time I think I'll leave out the bacon and instead toast bread crumbs and hazelnuts in some olive oil... equally yummy!


  1. Your photo looks pretty dressed up like it is. Sounds excellent. I like the phrase "smooth food."

  2. My vegetarian kids will be in town for christmas...this is on my dinner list.

  3. This still makes me laugh "adult baby food." But it's true -- it's comfort food by any other name!!

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