Costa Rican Terrine with Coconut-Date Vinaigrette

Terrine

 * 3 large potatoes (about 1½ pounds), peeled and cut into large chunks
 * 2 canned chipotle chiles, seeded
 * 2 cups milk
 * salt to taste
 * white pepper to taste
 * 2 tablespoons olive oil
 * 2 teaspoons unflavored gelatin
 * 2 teaspoons cold water
 * 2 tablespoons boiling water
 * 1 can (16 ounces) hearts of palm, drained, and patted dry

Coconut-Date Vinaigrette

 * 1 cup canned coconut milk
 * ¼ cup Coco López
 * 1 cup dark rum
 * 1 cup red wine vinegar
 * ½ cup sherry vinegar
 * 1 small onion, cut into ½-inch dice
 * ¼ cup extra virgin olive oil
 * salt and pepper to taste
 * 6 dates, pitted and sliced

Garnish

 * 2 cups shaved coconut
 * 8 ounces fresh goat cheese, crumbled
 * 1 pound mixed greens, washed and patted dry

Herb Toast

 * 1 loaf French bread
 * ½ cup butter
 * 4 cloves garlic, peeled and minced
 * ¼ cup fresh parsley, chopped
 * salt to taste

Terrine

 * 1) Combine the potatoes, chipotles, and milk in a large saucepan.
 * 2) Bring the milk to a gentle boil and cook over medium heat until the potatoes are tender, about 10 to 15 minutes.
 * 3) Strain the milk from the potatoes and set the potatoes and chiles aside.
 * 4) Return the milk to the pan and gently simmer until it has reduced to about ⅓ cup.
 * 5) Meanwhile, press the potatoes and chiles through a coarse sieve into a large bowl.
 * 6) Stir in the salt, pepper, and olive oil, and set aside.
 * 7) In a mixing bowl, dissolve the gelatin with the cold water and then stir in the boiling water.
 * 8) Set aside.
 * 9) Remove the milk from the heat and stir in the dissolved gelatin.
 * 10) Slowly blend this mixture into the potatoes until they are thickly textured.
 * 11) Line a 9 by 4-inch loaf pan (or other shaped pan, as desired) with plastic wrap; the wrap should extend over the edges of the pan by a couple of inches on all sides.
 * 12) Place one third of the potato mixture in the bottom of the pan and spread out evenly.
 * 13) Add a layer of half of the hearts of palm and then another layer of one third of the potato mixture.
 * 14) Add the remaining hearts of palm and top with the remaining potato mixture.
 * 15) Fold over the plastic wrap to cover the top layer and chill in the refrigerator overnight.

Coconut-Date Vinaigrette

 * 1) Combine the coconut milk, Coco López, rum, vinegars, and onion in a saucepan and reduce over high heat to 1 cup, about 15 minutes.
 * 2) Remove from the heat and let cool.
 * 3) When cool, whisk in the olive oil and season with salt and pepper.
 * 4) Stir in the dates.

Assembly

 * 1) Preheat the oven to 400°F.
 * 2) Melt the butter in a small saute pan; add the garlic and parsley and saute 2 minutes.
 * 3) Cut the bread into ½-inch-thick slices.
 * 4) Brush on the garlic mixture and add salt.
 * 5) Place slices on a baking sheet and bake for 5 to 8 minutes, or until browned.
 * 6) Meanwhile, unfold the top covering of plastic wrap from the terrine, and gently invert the loaf pan on a serving platter, running a knife around the inside edge if necessary.
 * 7) Carefully remove the plastic wrap and cut the terrine into slices.
 * 8) Garnish with the coconut, goat cheese, and greens and serve with the herb toast and vinaigrette on the side.