Chef Lucas Trahan from Chicago's Ever Restaurant in Fulton Market shared a Green Bean Terrine recipe on Cooking up a Storm.ABC7 Chicago is still Cooking up a Storm in honor of the Emmy Award-winning show "The Bear."Publican Quality Meats shares signature mortadella, burrata sandwich recipeTrim and wash the beans. Once clean, ready a pot for blanching and an ice bath for shocking. Blanch the asparagus for 2-3 minutes. Be sure not to overcook them.
Using terrine molds that have been sprayed and lined with plastic, arrange the beans carefully inside in a way that is visually appealing. Once the gelatin mixture cools to about 95-100F carefully pour the liquid over the beans and into the terrine. Fill in up about 90% of the way, and tap it on a surface to release any bubbles. Put this into a cooler and allow it to quickly set. After a few minutes, or the top layer has begun to firm up, pour the top 10% layer into the terrine.
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