Bertolli

Hilton Head Vegetables Recipe List

Carolina Room at Westin HHI

2 Grasslawn Avenue, Hilton Head, SC 29928
843-681-4000

Roasted Vegetable & Chevre Terrine with Cauliflower Panna Cotta, Peppered Hazelnuts & Sweet Onion Crackers

Serves 8

Ingredients for Terrine

8 oz Chevre Cheese
2 Eggplant, peeled & sliced lengthwise, 1/4” thick
3 large Portabella Mushrooms
3 Red Bell Peppers
3 Yellow Peppers, roasted
3 Zucchini
3 Summer Squash
1 bunch of Asparagus
Salt & Pepper, to taste
1/2 cup Corn Oil

Ingredients for Cauliflower Panna Cotta

1/4 lb Cauliflower, cut into pieces
1 tbsp Butter
1/2 cup Heavy Cream
1 tsp Black Truffle, chopped
3/4 tsp Gelatin
Salt & Pepper, to taste

Ingredients for Sweet Onion Crackers

 2 1/2 oz All Purpose Flour
1 oz Dehydrated Onion
1 oz Vegetable Oil
Pepper
1 oz Water
1 Egg White

Method for Terrine

• Salt eggplant and drain for 30 minutes, then rinse.
• Season and roast all vegetables in a 350 degree oven until lightly caramelized.
• Line a mold with plastic wrap, leaving an overhang.
• Line the mold with eggplant.
• Layer roasted vegetables and chevre in terrine.
• Wrap in plastic and place a two pound weight on the top overnight.
• The terrine is now ready to be sliced and served.

Method for Cauliflower Panna Cotta

• Sauté cauliflower in butter.
• Add heavy cream, black truffle and season.
• Simmer until cauliflower is cooked and cream has thickened.
• Blend in a processor until smooth and pass thru a chinoise.
• Bloom the gelatin in cold water, then stir into hot puree.
• Spoon into 2 ounce ramekins and refrigerate for 1 hour.

Method for Sweet Onion Crackers

• Combine flour, onion, and vegetable oil. Mix to a course meal.
• Slowly add water until dough forms a ball.
• Wrap and refrigerate.
• Roll the dough out to the desired thickness and cut into preferred shapes.
• Brush with egg whites and sprinkle with sea salt.
• Bake at 325 degrees for 15-20 minutes.

Method for Peppered Hazelnuts

• Toast desired amount of hazelnuts in the oven.
• Boil in a simple syrup until caramelized.
• Roll in a course ground black pepper.

To Plate

• Slice the roasted vegetable terrine into 1/2” slices.
• For each serving, place a 1/2” slice of the vegetable terrine onto a bed of greens.
• Turn out a panna cotta onto the plate next to the vegetables.
• Garnish with peppered hazelnuts and sweet onion crackers.

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