For those of you who frequent my blog you know that I try never to miss the Taste & Create event which gets bigger and bigger each and every month. It is the brainchild of Nicole over at For the Love of Food . I love to visit her site for all the delicious recipes and tidbits of very helpful information. She even has an on-line store with wonderful kitchen gadgets and gourmet foods.
This month I was paired with Kit of Kits Chow who lives fairly close to home in Vancouver, British Columbia. She says, "Chow is a synonym for food and also the Chinese cooking method where ingredients are added to a heated pan and tossed continually during cooking".
She made it very difficult to choose only one dish from her blog which shows her love of traditional type foods as well as Asian inspired dishes such as Seafood Udon, Grand Marnier Pork Chops, and Mussel Bisque. She also loves soups such as Khao Tom Congee, or Pumpkin Soup, I was very lucky to be paired with a fellow Canadian this time around to share some good food and flavours.
What I finally chose was a dish using my favourite tuber the potato. This is a flavour boosted and elegant version of a potato salad which has been composed. The different flavours and colours make it very attractive and could easily grace any table. It is also perfect for summer. Roll on summer!!!!!!!! Not only was it delicious, and a totally different perspective on potatoes, but it was VERY easy to prepare. All you need to do is cook the potatoes, slice and layer. The hardest part is waiting!!!!!
1- 1/2 kg of Yukon Gold potatoes, peeled
Vegetable antipasto
Green olive tapenade
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Put the potatoes in a large pot of salted water. Bring the water to a boil and then let the potatoes simmer (covered) until they are tender. This should take about 20 minutes.
Put the potatoes in a large pot of salted water. Bring the water to a boil and then let the potatoes simmer (covered) until they are tender. This should take about 20 minutes.
Line a terrine mold or loaf pan with saran wrap leaving a large amount of wrap hanging over.
Remove the cooked potatoes from the pan and let them cool for a couple of minutes
Slice the potatoes and line the mold with a layer of potatoes.
Slice the potatoes and line the mold with a layer of potatoes.
Spread a layer of vegetable antipasto on top of the potatoes and smooth everything down with the back of a spoon.
Make another layer of potatoes and cover with the green olive tapenade.
Add another layer of potato and spread a layer of vegetable antipasto.
Add another layer of potato. Depending on the size of your dish you could have a couple more layers of filling.
Tamp everything down with the back of a spoon. Fold the saran wrap over the potatoes. I needed to add another piece of wrap to cover the mold.
Place the mold in a refrigerator overnight with some weight on top.
Invert the mold on a plate to release the terrine from the form.
