Although this terrine is not difficult to make, it is a show-stopper for an elegant dinner. The richness of the foie gras is beautifully complemented by the leeks and the sweet-tart dressing. The terrine may be prepared up to 2 days in advance and kept in the refrigerator.
Fresh mixed greens are tossed with a delicious raspberry-walnut vinaigrette and topped with marinated onions, feta cheese, and fresh raspberries. The raspberry puree and walnut oil in the dressing are a wonderful combination. Also try this dressing with a pasta or chicken salad.
This colorful terrine of red peppers, mushrooms, and rabbit is wrapped in bright red leaves of kale and bound with a smooth custard flavored with roasted garlic. Four small boneless chicken breasts may be used in place of the rabbit if you with. The terrine may be made up to 2 days in advance and refrigerated.
Victor Gielisse is a genius at creating dishes which taste fabulous, look wonderful, and don’t rely on heavy fats to get their point across. For this dish, he poaches defatted chicken breasts in an herbed stock, then serves them on a mushroom-barley pilaf surrounded by poached vegetables. Note that the barley may be cooked ahead of time.