403 replies to this topic

[Baron d'Apcher]

I would make that recipe again and maybe add some pistachios next time for texture and “visual interest”.

for a more unctuous pâté campagne, consider adding 10% cold cream to the mix (by weight of the forcemeat).

[FrogPrincesse]

I would make that recipe again and maybe add some pistachios next time for texture and “visual interest”.

for a more unctuous pâté campagne, consider adding 10% cold cream to the mix (by weight of the forcemeat).

That sounds great. Unctuousity is a good quality and should improve spreading properties.
Thanks for the expert advice!

[FrogPrincesse]

After my success with pâté de campagne, I decided to move on to seafood terrines. The first recipe that got my interest was the Crab, Scallop, and Saffron Terrine from Charcuterie. The recipe calls for “8 leeks, green tops only”. Interestingly, my local Whole Foods only had trimmed leeks so I had to ask them to check in the back for untrimmed leeks. Who would have thought that the leeks would be the hard-to-find ingredient in this recipe! I bought 8 leeks and then blanched only half of them as they would not all fit into my largest pot. In the end I only used 1 or 2 leeks.

The terrine mold is lined with the blanched leeks. Then it is filled with a mousseline made with the scallops and saffron-infused cream to which lump crab meat is added. Since this was my first time making mousseline, I decide to substitute shrimp for the scallops as a cost-saving measure (but it was still an expensive terrine – I think I spent close to $50 in ingredients). No real difficulties with this recipe other than the fact that I was using a baby-sized food processor which was not the best tool for the job (a Cuisinart “mini-prep” processor). As a result, I had to prepare the mousseline in two batches. I probably should have cut the shrimp a little beforehand as the food processor overheated somewhat and a couple of shrimp pieces got stuck around the blade.

I was not really careful when filling the terrine so I ended up with a few air pockets as shown in the first picture. But the terrine still looked beautiful, with specks of color from the saffron and chives. It took about 2 hours to cook in a water bath and was easy to slice the next day.





A week later, I was invited to a party and decided to make this terrine again. This time I used scallops as specified in the recipe. I did not bother trimming the leeks into rectangles (I just used them "head to tail" instead) and used exactly 8 leaves to line the mold.

I served the terrine with an herb (chives, parsley) mayonnaise. It was even better than the first time and our friends raved about it. As most terrines, it’s a good recipe for a buffet as it can be prepared in advance. Active prep time for me is about 45 minutes so it’s also relatively quick.

[FrogPrincesse]

I made the Shrimp and Salmon Terrine with Spinach and Mushrooms from Charcuterie last week, for a potluck. The recipe first involves making a shrimp mousseline. Mushrooms are sautéed until soft; the spinach is trimmed (probably the most timed-consuming part for me; I used baby spinach which, at least, was pre-washed) and cut into a chiffonade. Mushroom and spinach are mixed with the shrimp mousseline. For the final assembly, the terrine is filled with 2/3 of the shrimp mixture, then a fresh salmon fillet is added in the middle, and lastly the top is covered with the remaining shrimp mixture. Cooking took about 2 hours in a bain marie in a low-temperature oven.

The terrine looks great thanks to the contrast between the salmon and the spinach & mushroom. It is a little difficult to cut because it has a tendency to fall apart. I made the mousseline in two batches and I believe that the egg white did not get distributed throughout, so some areas were easier to cut cleanly than others. The salmon tasted wonderful (I used wild king salmon), but for me the mushrooms really made the dish. It's amazing how little button mushrooms can develop so much flavor. The terrine is a little more "rustic" than the crab and scallop terrine, but I think that I preferred both its texture and taste. I guess that I like simple things! My husband, on the other hand, liked both terrines but preferred the crab & scallop version.

[nibor]

FrogPrincesse, your terrines look great! I am getting inspired.

nibor

[FrogPrincesse]

Thanks nibor, I am happy to hear this!

Making terrines is fun and a relatively easy way to impress your friends.

[Baron d'Apcher]

Pig's liver pâté.
Pastured pig's liver, belly, diced fatback, eggs, milk infused with warm spices and wrapped in bacon.


Hepatastically rich.


Livery delivery.


Bacon corset.

[Baron d'Apcher]

Pork and Quince Pâté en Croûte.
Berkshire pork, confit heart, tongue, cured loin, fatback and candied quince.

Object of desire.


The original forbidden fruit.


Wake & Bake.


Up to the eyes in quince


Conglomerate meat

[Baron d'Apcher]

Inlayed Berkshire pork pâté.


Berkshire pork with confit heart, tongue, fatback and quince. Inlay of cubic zaffronia and paprika wrapped in fatback.

[Dakki]

Impressive as usual, Baron. Big fan of your blog too, btw.

[avaserfi]

I don't know if this counts, but I recently made a honey terrine.



Tupelo honey, walnuts, dates and blue cheese inlay with a balsamic and bacon garnish around the terrine. Served hot.

[Mallet]

Very cool!

[Mjx]

I don't know if this counts, but I recently made a honey terrine.



Tupelo honey, walnuts, dates and blue cheese inlay with a balsamic and bacon garnish around the terrine. Served hot.

That's beautiful, it reminds me of amber: Would you mind elaborating on the recipe a bit? Was it served as an appetizer, or at the end of the meal?

[avaserfi]

I served this as a cheese course/dessert combo. To make it, I set a mixture of a nice quality honey (100%) and water (100%) with agar (0.8%) and guar gum (0.4%) adding the inlays as desired right before it set. To serve, I just heated it up in a warm oven.

I used both agar and guar to get a more tender texture than using agar alone which allows for a heat stable gel, but one that is more brittle than I find pleasant for such an application.

Full recipe is here: http://www.consumedg...ey-terrine.html

[Jmahl]

Pork and Chicken Terrine recipe from the NYT December 11, 2011 edition







Very nice. Ground a part of the pork and chicken in my KitchenAid grinder and hand cut about a third for texture. The results are impressive although I will increase the spices the next time.

[FrogPrincesse]

Beautiful Pork and Chicken Terrine, Jmahl! The condiments are a nice touch (are these pickled red onions?).

I made another version of terrine de campagne for the holidays using the recipe from the Régalade restaurant in Paris (I found the recipe in French here): Terrine de campagne de la Régalade.

The recipe is characterized by a large amount of pork liver, which seems to be traditional for a rustic terrine de campagne, and the inclusion of cream that the Baron had recommended upthread for texture. The meat to liver ratio is similar to that of the Les Halles recipe that I tried some time ago (2.5:1 compared to 2:1 for Les Halles).
The recipe calls for pork throat (gorge) which I was not able to find. But I used a very fatty shoulder that I decided to use as is (with no additional fat). I was very disappointed not to find pork liver at my butcher shop but 99 Ranch had plenty of it (and it was fresh too, not frozen).
The seasoning is very basic with just some (raw) onion and garlic, parsley, salt and pepper.
I used plastic film instead of the caul fat that can be hard to find.

I almost doubled the recipe which produced a huge amount. But when I realized I could just slice the terrine and freeze the leftovers, I was very happy with my decision - semi-instant pâté for cocktail parties!

Here is a picture of the terrines going into the oven. I didn't bother to use a waterbath that some recipes call for, as a low-temperature oven works great and is much less hassle.



After a couple of hours, the terrine is ready.



Charcuterie plate, with some homemade saucisson sec and cornichons.



The terrine tasted quite livery the day after it was made (maybe partially because I knew how much liver had gone into it?). I found that the flavors started to blend and mellow after 4-5 days at which point I felt it tasted best. This recipe is a keeper!

[Jmahl]

Beautiful Pork and Chicken Terrine, Jmahl! The condiments are a nice touch (are these pickled red onions?).

Thanks for the nice words. No they are not onions but red cabbage. Don't you just love cooking these things?

[Baron d'Apcher]

Duck and Sour Cherry Pâté en Croûte




Pork Pâté en Croûte with Dried Apples Soaked in Calvados.


Pork Pâtés, Figs & Pistachios, Tucked in with Caul Fat and Bacon.

[thirtyoneknots]

Nothing on the level of the Baron's artistry, but I decided a rabbit terrine would make a good Easter hors d'ouvre, which in the process of improvising became a "Looney Tunes" terrine with pork, rabbit, and duck. Did a forcemeat of rabbit legs, pork shoulder, pork fat, and duck livers. Rabbit loins became an inlay, and a garniture of cubed smoked duck breast, fatback, pistachios, and rinsed brined green peppercorns. Easily my most successful terrine to date, shown here as lunch with dijon, cornichons, and a cucumber salad with Greek yogurt.

Attached Images

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Edited by thirtyoneknots, 11 April 2012 - 04:31 PM.

[Baron d'Apcher]

Well played Thirtyoneknots.

Pork and Apricot Pâté en Croûte. Pistachios, heart, smoked belly and tongue.

Precision incision.


Through pastry flavored glasses


(Insert savory emoticon)

[Jmahl]

Baron: Your creations are works of art. Bravo.

[Baron d'Apcher]

They are enjoyable to fabricate and a testament to passion, discipline, artistry and technique. Not perfect, but getting better.

Alina Duck, it's confit gizzards, pistachios and apricots in savory pastry.

[thirtyoneknots]

Last time I made a big batch of confit I tossed all the hearts and gizzards into the mix, and Baron's work inspired me to add them to a duck terrine. The complexity and richness they add is incredible, the only downside is that I used all of them up. If I remember to take a picture next time I'm eating it I'll post it up. Cool color contrast, too.

Baron, do you add nitrite cure to your confit giblets? They look rather more pink than mine (I added cure to the forcemeat only).

[Baron d'Apcher]

Baron, do you add nitrite cure to your confit giblets? They look rather more pink than mine (I added cure to the forcemeat only).

Indeed. Cured for 2 days then confit in duck fat.

Berkshire pork and Randall-Lineback veal pâté
with corned veal tongue, confit heart, smoked belly, toasted Marcona almonds and gin-soaked currants.



Randall-Lineback terrine. Corned cheeks, shanks, tail and brisket.
Worcestershire aspic, horseradish, red onion and salted capers. With a poached then pickled quail egg.

[thirtyoneknots]

My previously mentioned duck terrine:



Forcemeat is pork, duck leg, and duck liver. Inlay of breast meat and tenderloins. Garniture of diced confit of duck giblets, fatback, smoked ham of modest origin, and pistachios. Depicted here as part of my lunch which I usually eat at my desk. Accompanied by coarse grain dijon, cornichons, cucumber salad, and (not shown) homemade pickled asparagus that probably have entirely too much garlic in them.

[Baron d'Apcher]

Salmon terrine.
Wild Alaskan king salmon and lobster. An inlay of striped bass and Old Bay. Gravad-laks (crusted with dill, fennel seed, mustard seed, lemon zest) and Madeira aspic.



Difficult to tell from the picture, but the inlay is perfectly circular and centered. Next version will have a lightening bread panade and vermouth seasoning.

[Toufas]

Ι am trying to recreate a dish into a terrine. The dish can be described as a celery leaves and pork stew. Any ideas on how can I recreate that? I was thinking that I could do a standard pork shoulder terrine and serve it with a light celeriac remoulade, but I am worried that the terrine would be a bit tough.

[thirtyoneknots]

Ι am trying to recreate a dish into a terrine. The dish can be described as a celery leaves and pork stew. Any ideas on how can I recreate that? I was thinking that I could do a standard pork shoulder terrine and serve it with a light celeriac remoulade, but I am worried that the terrine would be a bit tough.

What makes you concerned about toughness? Tough to cut/chew or difficult to execute? or are you talking about something where the pork is cooked and served as a whole muscle not ground first?

[Toufas]

Ι am trying to recreate a dish into a terrine. The dish can be described as a celery leaves and pork stew. Any ideas on how can I recreate that? I was thinking that I could do a standard pork shoulder terrine and serve it with a light celeriac remoulade, but I am worried that the terrine would be a bit tough.

What makes you concerned about toughness? Tough to cut/chew or difficult to execute? or are you talking about something where the pork is cooked and served as a whole muscle not ground first?

I was thinking about using the whole muscle, as I wouldn't want the texture of ground meat (reminding me of a meat loaf), so yes toughness of meat or dryness are my fears.

Edited by Toufas, 07 May 2012 - 03:55 PM.

[Mjx]

I was thinking about using the whole muscle, as I wouldn't want the texture of ground meat (reminding me of a meat loaf), so yes toughness of meat or dryness are my fears.

Would first cooking the meat at a low gentle temperature, then composing it in the terrine with the other ingredients be an option? Once you've cooked meat to tenderness, the chances of toughening it up by further cooking it are very much reduced.