roasted vegetable terrine with goat cheese

my cousin anya (actually i think she is my second cousin once removed, but who is counting) shared her secret vegetable terrine recipe with me. she’s made this for several family get togethers and i am always embarrassed by the portion of this dish that i eat. but it’s just so good. so, i decided to share the joy and make it for our new year’s party.


makes 12-15 servings (as appetizer)

  • 2 large eggplants
  • 4-5 zucchinis
  • 3 bell peppers (red, orange, or yellow… or a mix of these)
  • 8 ounces of goat cheese
  • large handful of basil
  • olive oil
  • small jar of sun dried tomatoes
  • 3 garlic cloves

start by slicing the eggplant and zucchini into 1/2 inch thick slices lengthwise. gut the inside of the peppers. coat a couple baking dishes in olive oil, and bake the slices and peppers at 425 for 25 minutes. when they come out of the oven they should look like this:



next, scrape the skins off the peppers with a knife. try not to mangle it too much, but it’s okay if it comes apart in a couple different pieces. then, using a food processor, chop up your basil into medium sized pieces. add the goat cheese and pulse the food processor until you’ve got a good blend:


once the vegetables cool down, take a bread baking dish and start layering: eggplant, zucchini, pepper, goat cheese. repeat this layer if you’ve got more ingredients. on top of the last layer of cheese, you want at least another layer of eggplant. i had both zucchini and eggplant left over. note that when you serve this, you’re going to flip it over, so use your prettiest piece of eggplant on the bottom and save the more torn up pieces of the top.


next, cover it with plastic wrap and put in the fridge with some weight on it. this will help it all meld together. i used a bag of potatoes and a water pitcher. i’m sure there are better options. it should stay in the fridge for 8 hours minimum to set. the more the better.

finally, make the sauce. in a food processor, combine the sun dried tomatoes (with oil), and garlic. blend until smooth. before serving, flip terrine upside down onto a plate from the baking dish. drizzle sauce on top of the terrine before serving.


egg in a pepper

it’s an egg in a pepper. with a little dill and shredded cheese. its just so damn cute. and tasty.

makes 2 servings

  • 1/2 green pepper
  • 1 tablespoon olive oil
  • 2 eggs
  • 1 teaspoon dill
  • 1 tablespoon gruyere, shredded
  • salt and pepper

cut out two cross-sections from the widest part of the pepper. heat olive oil in a medium pan. add pepper to pan and cook for 4-5 minutes on each side, until softened. crack an egg into each pepper. cover pan with lid. cook eggs based on how done you like them. i personally like my yolks runny, so about 4 minutes. remove eggs from pan and sprinkle with dill and cheese, salt and pepper to taste.

sausage with peppers

ever watch the create channel on local television? it’s actually pretty good… we happened to watch a particularly good episode last night after an all day of eating. the host, lidia, who i considered my dear italian friend by the end of the show made salsiccia con peperoni (sausage with peppers). needless to say the recipe was fresh in my memory this morning. very simple. very good. took all of 5 minutes to prep + cooking time.

adapted from lidia’s italy.

makes 2-4 servings

  • 4 italian sausages, (chicken if you want the meal to be healthier)
  • 2 tablespoons olive oil
  • 1 garlic clove, chopped
  • 1 large onion, chopped
  • 2 cups crimini mushrooms, coarsely chopped
  • 2 yellow peppers, sliced thickly
  • 2 red peppers, sliced thickly

preheat oven to 400. heat olive oil in medium sized pan. cook sausages, turning occasionally, until they have browned. add in garlic cloves and cook for an additional 4-5 minutes. remove from heat.

add onions to the pan, and cook for 4-6 minutes. add mushrooms and peppers and cook an additional 5-8 minutes. transfer mixture to a large baking dish. place sausages on top of vegetables and bake for 15-20 minutes, until vegetables are soft and sausages are fully cooked.