I must say, I’ve never made a terrine for dinner -- until now. See my lovely “Tri-Colored Irish Vegetable Terrine,” from thedailyspud.com. Once more, I was comforted by The Daily Spud’s casually inviting tone. True, this recipe involves a few steps and a stretch of attentive timing, but the result was a visibly impressive, pleasantly flavored meal. It was airy and eggy and not-at-all fussy. My young child enjoyed it too.

The three layers of flavors here are humble, yet distinct. And you’ll need to prep and cook each separately, before layering them in the baking tin. So take your time -- no rushing! I boiled my carrots for 15 minutes, then pureed them in my food processor, with the parsley and orange juice. I boiled the parsnips for 10 minutes, then pureed them with the Dijon mustard (indeed, I needed to rinse my food processor with each step of this mashing). I microwaved 10 oz. of frozen green peas (instead of the suggested marrowfat peas), then pureed them with the fresh mint. All wonderfully refreshing fragrances. I made sure to add 1/2 tsp. kosher salt and 1/4 tsp. black pepper to each separate vegetable mash.

I divided 5 oz. of grated Emmental cheese (Swiss cheese) between the three mashes. Two egg yolks went into each. I whipped my egg whites in my stand mixer, until they softly peaked, then I divided the fluffy whites into the three bowls of mash. So that’s it for the prep work: you’ll need to be careful, but you won’t get frustrated. Do layer your baking tin with parchment paper, then bake at 400 degrees F. Leave it alone in the oven for 45 minutes, then cover it with aluminum foil, and continue baking for another 30 minutes. A long stretch of time, but an easy, hands-off arrangement.

You’ll be tickled by your end result, once you cool and turn the terrine out of its tin. Such a pretty display of three colors -- and it’s not just for show. Your flavors here are nice too. Have fun with this dish. It’ll make you proud.

I also made a soup to celebrate the current abundance of squashes and pears available at my food coop. The “Butternut Pear Curry Bisque,” from the October 2000 issue of Cooking Light, was a smooth and tasty bisque -- not too spicy and not too sweet. Have you ever made a pear soup? Probably not. And neither did I, so that’s what pulled me in to this recipe.

Roasting a squash is always comforting and rewarding, I believe. I mashed the cooked squash in my food processor (again!), and achieved the exact requirement of 3 1/2 cups of pulp. You know I love using my Dutch oven; I cooked the pear/onion mixture for 12 minutes. After adding the other wet and dry ingredients -- pear nectar! -- and simmering for 40 minutes, I processed the soup right there in the Dutch oven, with my immersion blender. I added another 1 tsp. kosher salt at the end. It was a kick to served the soup decorated with pear slices.

PRICES
Carrots (10 oz.) = .87¢
Parsnips (10 oz.) = $1.44
Emmental Cheese (5 oz.) = $2.80
Butternut Squash (2.75 lbs.) = $2.78
Bartlett Pears (1 lb. + 1 small) = $1.86

RECIPES: an impressively simple meal, of-the-moment and delicious
PREP TIMES:
devote a lot of time to the terrine: individual mash prepping, an hour plus 15 minutes to bake, more time to cool; the soup will need 2 hours of prep and cooking before it can be eaten
TASTES: carrots-parsnips-peas, each showcasing their own flavorful features and baked fluffy in their egginess; squash soup delivers what you want: a warm soft blanket

Next time, I will cook the “Tortellini in Sweet Potato Sauce,” adapted from Pasta East to West, by Nava Atlas. See my meal when you come back to my site on Sunday, November 14.