Lori in PA

The Kafka book I mentioned above has a couple of nice sounding seafood mousses/terrines/pates. I'd think it would be lovely with asparagus spears running through it.

Ingredients -- I'm using a modification of a recipe in Barbara Kafka's Party Food called Pork-Pistachio Pate. I'm adding a strip of cooked fresh ham which had been coated with an herb paste, a line of parsley leaves (idea borrowed from Lucy), and a strip of raw boneless pork rib meat marinated in white wine with thyme, etc. Kafka recommends cooking pates and terrines in the microwave, but I want to try the "regular" way before branching out. Edited to add explanation

Thank you for the suggestions. I have a terrine baking right now. I took pix of the process, but I'm not too confident I can get them here -- I suffer from ETI -- Extreme Technology Idiocy.

More questions: How long will an unmolded, uncut terrine keep? How much difference in keeping time does sealing the top with fat achieve? If I marinate the meat for a terrine today, assemble and bake tomorrow, and keep refrigerated, will a terrine keep until Christmas? Do they freeze?

Another question: How long will an unmolded, uncut terrine keep? How much difference in keeping time does sealing the top with fat achieve? If I marinate the meat for a terrine today, assemble and bake tomorrow, and keep refrigerated, will a terrine keep until Christmas? Do they freeze?

Bumping because I'd still like to hear about the dividing the terrine with plastic. And, didn't somebody above promise to let us see pix of a cut terrine? (I'm thinking of attempting a terrine today for a Saturday party.)

Nice looking terrines, folks! Actually, I'm sure I have heard of people using plastic wrap in the oven -- which is awfully brave. I want to say it was dear Julia Child in some of her books. Tell more about "multiple layers of plastic wrap learned from a chef friend." Did you divide up the terrine into smaller pates within the same terrine mold by using plastic wrap to create divisions?

I'm sure you're going to get lots of excellent help from the talented folks here, but can I just say, "Honey, get you a CHUCK roast." 1. Put roast in pot. 2. Sprinkle with salt and pepper. 3. Smear a little prepared horseradish over the top of it, if you're so inclined. 4. Add water to come up about 2/3 of the way of the top of the meat. 5. Put on the pot lid. 6. Cook at a low simmer on top of the stove or in the oven at about 325 degrees for 3 or more hours. Probably get bigger roasts. Even though it is only two of you, use leftovers for so many wonderful things or freeze for another meal.

I'm sure the freezer is the best place for it. I just stuck mine in the fridge after my exhausting Day of the Ducks and never moved it beyond that point. I've pulled ouit a spoonful a few times to saute potatoes and, oh my, they're good! My intention is to make duck legs confit, so that fat is precious to me.

You can do it, MobyP! I spent MY day yesterday making cassoulet, no doubt partly inspired toward things French by Lucy's recent blog. Lucy, you have a lot to answer for...

Welcome, JCD! Nice post about nice memories!

No, I don't actually lick pots -- the forefinger is perfectly shaped for bending and running around the sides, bottom, and corners of all pots -- I've never met a vessel I couldn't conquer this way. Andiesenji, that's a refined gummy jam removal technique you have there! Today, I licked the remains of of KA mixer bowl of pumpkin spiced cheesecake. Yum!

A fun exercise is to go the market or grocery store and select a set of ingredients and then brainstorm how many different dishes you can come us with using them. That is eye-opening to many who are at the stage of relying on printed recipes for all their cooking. I'm sure you know what I mean -- how a chicken, some veggies, herbs, stock, and cream could become a pasta dish, a braise, a saute, a salad, a stir-fry (nix the cream), a roast with pan gravy, etc. This conversation is a great opener to exploring how to match time available for cooking, season, product freshness, mood, etc. with cooking method and presentation. Then more talk about flexibility in choosing ingredients, cooking method, and more.

I teach kids' cooking classes at my home each summer and I don't dumb it down for them either. The most effective method of planning I've found is to think first about the various skills one needs to be able to follow the average recipe: saute fry simmer deglaze fold knead You get the idea. I plan recipes that include as much practice as possible for the skills I'm focusing on in that class. You may totally ignore bread-making over xmas, so you won't worry about "knead," "proof," or "let rise until doubled in bulk," but you may spend a lot of time on egg skills or saute/pan sauce skills or whatever. Two other thoughts: 1. I doubt you can give enough instruction or practice on knife skills. If he doesn't own a good knife, get him one as a graduation gift! 2. Keep in mind the kitchen equipment he has when you are working together. If he has a good food processor or mixer, fine, use yours to teach him, but if not, show him how to work with what he'll have when he leaves your house. Resist the temptation when you are doing this to constantly say, "Oh, if only you had a decent food processor -- this would take a fraction of the time..." :-)

Thank you, thank you. Sometimes I think we get too hyper about this kind of thing, but then I don't want to go to the trouble of duck confit and have it cause food poisoning. I've had a little Tupperware bowl of bacon grease in the bottom of my fridge for years. I add to it as needed and really am not sure I've ever emptied it and washed it. My mom and her mom did the same thing, so I thought, "Can duck fat really be any different?"

WHAT a helpful thread! Thank you. If possible, please elaborate as to your carrying methods -- how do you keep things like foie gras chilled in flight, for instance? My dad is a retired United captain. When I was a kid, our Lab puppy rode in a box on the jump seat from his birthplace in AL to Dulles. In later years, when Dad flew to Europe, I had treats from nearly every city he'd bring me from time to time. I should inform him how fortunate he is that he retired before I discovered egullet -- there are so many foods I've discovered in the last year -- he'd be foregoing sleep to track them all down.

I have some duck fat that's been snoozing in my the back of the top shelf of my fridge in a mayo jar for over a year. It smells fine. I haven't been getting it in and out and letting it sit at room temp. attracting bacteria. Would you use it? Don't give me the home economists' official line, tell me the truth: would you use it?

Many French restaurants will split an order for you, often with no charge. Is that really so? If it is, I'm so glad. Dh and I eat lightly, but we love to eat well. I'd hear somewhere that sharing meals in France was a big no-no.

When visiting European friends in general, the most happily received food gifts have been maple syrup and American bacon. I think it would be great to smuggle in a dozen ears of just-picked sweet corn.

Hello, from a fellow homeschooler -- we're in our 13th year. You spoke of cooking with your kids. Do you plan particular times to do this, complete with a plan for what you want to teach, or does it just happen serendipitously? My personal experience: during the school year, I do most dinner cooking and the kids fix their own breakfasts and lunches for the most part. In the summer, I have a little more time flexibility and often work with one child at a time teaching particular cooking skills.

Ummm, how many guest do you expect? I feel for you no matter what the number...

This time of year, my salad add-ins become fruit-based, for the most part. Yesterday, I made a salad with romaine, orange sections, dried cranberries, toasted walnuts, and bleu cheese. The vinaigrette was made with sherry vinegar and juice from the oranges, orange zest, and the usual other stuff. Oops, I just realized I forgot to include a little walnut oil, which I usually use for a salad with walnuts.

Oh, my! That is really a funny picture...

No carbonara here, I'm afraid, but I did make a great sorta French braised chicken leg quarters with vinegar and tarragon and cream. (I had trouble making myself stop eating the sauce.)

Thank you, Rebecca, for a lovely peak into your morning routine. I DO feel I know you a little better. I feel similarly about my first cup of coffee in the wee hours. I'm an early riser and I treasure my time alone in the quiet house. The rest of the day is filled with the delightful craziness of homeschooling our three children and being all those other things to the other people in my life, but that cup of coffee and the time that accompanies is MINE.