Tomato Terrine

Serve this delicious terrine as an elegant starter to a summer meal.

Ingredients:

• 2 carrots, chopped
• 1 leek, thinly sliced
• 1 celery stalk, chopped
• 1 shallot, halved
• 1 garlic clove
• 10 flat-leaf parsley sprigs
• 10 black peppercorns
• 3 fresh bay leaves (or 1 dried)
• 6 pounds large firm ripe tomatoes (a mix of colors but of similar size), peeled
• 1/2 teaspoon sea salt plus more for seasoning individual servings
• 1 1/2 tablespoons unflavored gelatin
• 1/4 cup thinly sliced chives plus more
• 2 teaspoons red wine vinegar
• Nonstick vegetable oil spray
• Extra-virgin olive oil

**Special Equipment: You will need two 8x4 1/2" loaf pans (or 1 pan and something of equal size to use as a weight )

Preparation:

·        Bring first 8 ingredients and 3 cups water to a boil in a large saucepan. Reduce heat to medium and simmer until stock yields 1 1/2 cups, about 15 minutes. Set a fine-mesh strainer over a large measuring cup. Strain stock, discarding solids. Cover to keep hot.

·        Set a fine-mesh strainer over another measuring cup. Cut each peeled tomato into 4 wedges. Place wedges, cut side up, on a work surface. Cut away seeds and pulp from tomato and transfer to strainer. Place filleted tomatoes on a double layer of paper towels to drain; sprinkle with 1 teaspoon kosher salt. Pat tomatoes with more paper towels. Let stand for 30 minutes.

·        Press on seeds to yield 1/2 cup tomato juice. Sprinkle gelatin over juice; let stand for 10 minutes to soften. Add to hot stock; whisk vigorously to dissolve gelatin. Stir in 1/4 cup chives, vinegar, and kosher salt to taste.

·        Spray 1 loaf pan with nonstick spray; line with plastic wrap, allowing for a 3" overhang on each side. Smooth plastic to remove wrinkles. Pour 1/2 cup stock into pan. Chill until set, about 40 minutes. Arrange 1 layer of tomatoes in pan, pressing down gently, then drizzle 2 tablespoons stock mixture over. Repeat layering with remaining tomatoes and stock. Pour remaining stock over to fill pan. Cover terrine with plastic wrap. Place on a small rimmed baking sheet.

·        Place second loaf pan on top of terrine. Weigh down terrine by placing 2-3 small canned goods in top pan (some of liquid mixture in bottom pan may spill out). Chill terrine until set, about 6 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.

·        Uncover terrine; invert onto a platter. Remove pan and plastic wrap. Slice terrine; transfer to plates. 

Drizzle with oil and sprinkle with chives and sea salt to taste. Enjoy!

Weight Loss Equation

By now you know that the basis of changing your weight and health is through proper nutrition. This concept is vitally important to your health and can be expressed in this simple equation:

H=N/C

Health=Nutrient intake divided by Calorie intake

H=N/C is a concept that addresses the nutrient-density of your diet.  In this discussion, nutrients mean micronutrients, not macronutrients (For more on the difference see my article HERE).  Your future health is dependent on the consumption of a high proportion of nutrients to calories.  In other words, for you to be in excellent health your diet must be nutrient-rich and you must not overeat in macronutrients, or calories.

This health equation will help tremendously in not only excellent health but also weight loss.  It ensures that your body builds and repairs itself using the foods you eat. It provides high-quality, high-nutrient foods that make a high-quality body that feels good, looks good and becoming more and more resistant to diseases.  It can also predict whether you’re eating habits are putting you at risk of a serious disease such as a heart attack or stroke, or shortening your life span.

Every food can be evaluated using this formula.  As you read the articles and cook the recipes here at The Heart Smart Gourmet, you will learn which foods make the grade—those that have a high proportion of nutrients to calories! You will be on your way to lifelong weight control and improved health.  You won’t always be in a situation where you can calculate the food, and that’s okay.  When you dine out or while traveling, for example, I encourage you to choose more colorful, natural, plant foods and less processed foods and animal products.   

For a specific, weekly weight loss formula follow this:

Calculate your calorie goal

Your current weight X 12 = calories needed to maintain your weight
(i.e. If you weigh 200 pounds; 200 x 12 = 2400 calories to maintain your current weight)

To lose 1 pound/week:  Cut 500 calories/day

To lose 2 pounds/week: Cut 1,000 calories/day


Remember, the more nutrient rich foods you eat, the more weight you will lose and you’ll reach your goal AND enjoy the benefits of good health!

Stay healthy people!