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Article: Brioche Terrine stuffed with spinach and feta cheese. (Serves 8).(Recipe)
- Article from:
- Art Culinaire
- Article date:
- March 22, 2002
- Author:
CopyrightCOPYRIGHT 2002 Culinaire, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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ingredients
For the brioche
1 ounce cake yeast
1/2 ounce granulated sugar
3 1/2 ounces whole milk, at room temperature
7 egg yolks
11 ounces all-purpose flour
1/3 ounces salt
3 ounces plus two tablespoons unsalted butter, softened
For the egg wash:
1 egg beaten with one egg yolk
For the tomato sauce:
1/4 cup olive oil
1 small yellow onion, peeled and medium dice
1 small clove garlic, peeled and minced
1-pound can diced tomatoes
10 spring parsley, stemmed and chopped
1 bunch basil, stemmed and chopped
Salt and pepper to taste
For the spinach and feta cheese filling:
1/3 cup unsalted butter
1 yellow onion, peeled ...