Years ago, DisneyWorld had a fun "school" of sorts called The Disney Institute where guests could take light weight, fun classes in things like video editing, computer animation, and wine tasting, for example. My wife and I took a class called "Romantic Dinners" where you, as a couple. make a very nice dinner together and then ate it as you went along. Here's the original menu:

Two Hearts Terrine
Baby Mixed Greens with Dill Infused Oil & Balsamic Vinegar Drizzle

Roulade and Ravioli Duet
Chicken Breast filled with Spinach and Anise, with Cheese Ravioli

Tomato Concassee
Vine Ripe Tomatoes with Onions and White Wine

Chocolate Smores Souffle
Light souffle with chocolate chunks, marshmallows, and graham cracker

It occured to me the other day that the terrine is low-carb! In fact, the recipe below makes 2 services which means 18 total carbs minus 7 fiber carbs = 11 total carbs / 2 = 5.5 carbs per serving. Not bad!

It's not as hard as it looks and is well worth the trouble. Enjoy!

Two Hearts Terrine

Recipe By :
Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup cooked shrimp -- minced
1/4 cup artichoke hearts -- minced
1/4 cup cream cheese -- softened
1/2 tablespoon shallot -- minced
1/2 tablespoon capers -- minced
1/2 tablespoon fresh parsley -- chopped
1 Dtablespoon Parmesan cheese
1 teaspoon Dijon mustard
1 teaspoon extra virgin olive oil
1/2 teaspoon garlic -- chopped
dash salt and pepper -- to taste
1 ounce smoked salmon slices
1 hearts of palm, piece -- trimmed, blotted dry
2 tablespoons pistachio nut -- ground

2 tablespoons virgin olive oil
dash chopped dill
2 tablespoons balsamic vinegar
1 cup mixed greens
salt and pepper -- to taste

Mix the first 11 ingredients in a mixing bowl until well blended; trim and wrap the heart of palm with the smoked salmon slices.

Spread the terrine mixture on a large piece of parchment paper to form a 4 inch square. Place the wrapped heart of palm at the edge of the terrine mixture square and, gripping the parchment paper, roll it up into a cylinder; twist the ends and refrigerate for an hour.

Spread the ground pistachio nuts on a flat surface, unwrap the terrine cylinder, roll it in the pistachios to form a crust, wrap again in the parchment paper and refrigerate until ready to server.

Warm the 2 tablespoons of virgin olive oil to 120 degrees and flavor with chopped dill.

In a mixing bowl, toss the greens in one tablespoon each of the infused oil and balsamic vinegar and salt and freshly ground pepper to taste.

Place the terrine cylinder (still wrapped with parchment paper) on a cutting board and carefully slice it into 6 rounds with a sharp paring knife. Peel off parchment paper and arrange three slices on one side of each of two chilled serving plates. Place half of the tossed greens on the other side of the plates. Drizzle the remaining infused oil and balsamic vinegar over and around the terrine slices.


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Per Serving (excluding unknown items): 750 Calories; 64g Fat (74.1% calories from fat); 32g Protein; 18g Carbohydrate; 7g Dietary Fiber; 189mg Cholesterol; 918mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0