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Three-Color Roasted Pepper Terrine

The warm weather's here, which means it's time for salads and fresh dishes! Ingredients for 8 people yellow pepper mousse: 150g roasted yellow pepper. 120ml heavy cream. 2 whole eggs. salt. freshly ground black pepper. red pepper mousse: 150g roasted red pepper. same ingredients as the yellow pepper mousse above. green pepper mousse: 150g roasted green pepper. same ingredients as before. you'll also need: 1 rectangular glass loaf pan (24x12cm). olive oil for greasing the pan. parchment paper. cherry tomatoes and lettuce greens. Preparation To roast the peppers, you can follow the recipe here . Once done, peel them, remove the seeds, and set aside. Grease your loaf pan with olive oil, then cut a strip of parchment paper to fit inside the pan as shown in the photo. Brush the paper with oil too... Put the ingredients for the yellow pepper mousse in your blender or food processor. Blend until completely smooth. Season with salt an...

Veal Fricandó with Mixed Mushrooms






Ingredients

for 6 people
  • 1.6 kg veal, cut into thin steaks (top round, eye round, or similar cuts).
  • 3 garlic cloves.
  • 2 large onions.
  • 1/2 leek.
  • 2 carrots.
  • 2 ripe tomatoes.
  • 1/2 square of dark chocolate (15g).
  • 180 ml dry white wine.
  • meat or vegetable stock.
  • flour for coating the meat.
  • extra virgin olive oil.
  • salt.
  • freshly ground black pepper.

for the picada:

  • 25 to 30 toasted almonds.
  • 2 carquinyolis (traditional Catalan biscuits) or a similar cookie.
  • 1 garlic clove.

you'll also need:

  • mixed mushrooms.
  • 300g rice for boiling.

 Preparation

Season the veal with salt and pepper, then dust each piece with flour. Shake off any excess flour from each steak...
In very hot oil, sear the meat quickly on both sides—just until it hits the pan, flip, and remove. The steaks should still be raw in the middle. Set them aside on a platter, away from the heat...
If there's any burnt flour left in the pan, discard the oil and add fresh.
Sauté the onions, the 3 garlic cloves, the leek...
 and the carrots, all chopped...
Once the sofrito is nicely cooked, pour in the wine and let the alcohol burn off.
Add the chopped tomatoes and cook for 3 to 4 minutes, then pour in enough stock to cover the vegetables and stir in the chocolate.
Cover the pot and simmer this sauce over medium heat, letting it reduce. Taste for salt and add more stock if needed.
Strain the sauce through a fine-mesh sieve and return it to the pot, along with the meat and the picada...
Preheat the oven to 180°C.
Cook the fricandó in the covered pot in the oven until the meat is beautifully tender...
Sauté the mushrooms and add them to the pot.
Boil the rice in salted water with a splash of oil. Drain and rinse it. 
Spoon the rice into small molds and set aside.
Serve the fricandó with its rich sauce, the mushrooms, and the molded rice on the side...

Just looking at this makes my mouth water!

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