The Terrine Topic

[boondocker]

Personally I think SV is greatly overused these days. There is something to be said about the skill involved in doing a pate the classical way. Plus all tge safety issues that have ben raised in this thread as well

[nickrey]

It's a way of cooking that has its uses, nothing more, nothing less. If it's better than the traditional way or produces a result that I like more, I'll use it; if not, I won't.

Sticking steadfastly to tradition has never been something I've particularly understood nor desired to do in my cooking or elsewhere. As you say, it is a personal preference.

[Baron d'Apcher]

Chicken galantine. Amish chicken bathed in Madeira and brandy. A garnish of the breasts, Jamón Ibérico, confit gizzards, fatback and green peppercorns. Wrapped in its skin, then in cheesecloth. Gently poached, traditionally, in court-bouillion. Lemon zest and dhania coriander seasoning.

Gin-soaked currant and toasted Marcona almond pâté. Some heart, corned tongue, smoked deckle and thyme all up in there. Currants and slivered almonds along the top.

[nickrey]

Those are works of art Baron.

[Baron d'Apcher]

Sour Cherry and Randall-Lineback Pâté en Croûte beats Harvard and Yale: Special Ivy League Edition.

Pork, Randall-Lineback rose veal, corned tongue, confit heart, Sicilian pistachios, green peppercorns and such.

[boondocker]

Lake supeior whitefish with lemon parsley and caper. It got knocked off the heart during service while out was poaching I think that made it a, little grainy. Could have used more salt also, first fish mousseline though

Edited August 31, 2012 by boondocker (log)

[Baron d'Apcher]

Pigeon, Gin-Soaked Currant and Toasted Almond Pâté en Croûte: Special Longshot Dark-Meat Horse Edition. Submission to qualify for the 2012 World Pâté Croûte Championship in Tain l’Hermitage, France.

No dove, no love

Pastry feathers and almonds; juniper berries and culeb peppercorns as currants.

Pigeon breast, liver farce à gratin, gizzards, almonds, currants, fatback, whathaveyou.

[FrogPrincesse]

Beautiful pâté en croûte. I am intrigued by the world championship but your link does not work for me.

Terrines and pâtés are the ultimate potluck dishes (which is why French potlucks are so great)!

[Baron d'Apcher]

www.championnatdumondepatecroute.com/le_blog/

[FrogPrincesse]

www.championnatdumondepatecroute.com/le_blog/

Thanks!

[janeer]

Seriously, baron, if you don't win, I don't know what to say. Rigged!

[DianaB]

I second Janeer's comment. I follow your posts on this thread with amazement and respect. Bon chance!

[boondocker]

Seafood terrine. Scottish salmon with scallop, shrimp, parsley and lemon.

[Baron d'Apcher]

Pork, Apricot, Pistachio Pâté en Croûte. Special Inadvertent-Argyle-Peppercorn-Nipple Edition

Dot Matrix

One fell off the pâté nest.

Meat Mondrian

[pep.]

Pâté en croûte de Faisan and Terrine de chevreuil et canard:

The terrine was made sous-vide while the pâté was cooked conventionally (too a core temperature a tad to high, I'd say, but all my recipe books were very conservative in that regard). The pâté includes dried figs stewed in port, as well as pistachios. Both were made with curing salt.

For the (campagne-style coarse grind) terrine I included some beef as a filler meat, but no lard, which left it not as unctuous as it ought to have been. A small amount of veal was included in addition to the pheasant meat in the pâté. The crust was made with suet (which I should have chopped more finely). Both tasted quite nice, though.

[rotuts]

except for the posstaccios ,

Yum!

[pep.]

except for the posstaccios ,

Yum!

You don't like pistachios? I'm tempted to say "but they are the best part", but that's not quite true. I do think they add a nice textural element, though.

[rotuts]

maybe some other nut? for some reason I just cant stand them. but they appear often in terrines so someone thinks this adds something. and mortadella, etc. fortunately there are versions of The Mort w/o a fav. here

but your stuff really does look stunning!

[Baron d'Apcher]

The aforeposted pictures and a detailed recipe were assessed by the Pâté Croûte committee and was deemed up to snuff by Le President des Tocques Blanches (Christophe Marguin), securing me a place among the 12 finalists. I am the first (and so far only) American (though I am also a French citizen) to have qualified for the competition (the 4^th edition) and will have the undesirable handicap of having traveled the farthest with 3 pâtés and accoutrements stowed at the mercy of baggage handlers on both sides of the Atlantic. I will compete (on behalf of Bryan Voltaggio's Range restaurant in Friendship Heights, Washington DC) against chefs from tiny kitchens and 7 Michelin star rated brigades then be judged by MOF’s and experts in the craft. Thank you to Egullet and its members for allowing me a venue to show my work.

Highlights from the past competitions:

CMPC 2009

CMPC 2010

2.0 Special Cocoa Edition:

[FrogPrincesse]

Amazing work! I wish you good luck, Baron.

[rotuts]

thanks you and good luck!

wish the vids were much longer!

[boondocker]

except for the posstaccios ,

Yum!

You don't like pistachios? I'm tempted to say "but they are the best part", but that's not quite true. I do think they add a nice textural element, though.

maybe some other nut? for some reason I just cant stand them. but they appear often in terrines so someone thinks this adds something. and mortadella, etc. fortunately there are versions of The Mort w/o a fav. here

but your stuff really does look stunning!

I love to use pistachios also, but my chef is allergic to tree nuts so 95% of the time I have to substitute to get that textural feel. whole or slightly crushed pumpkin seeds seem to work the best. Coarse ground pumpkin seeds tend to meld into the pate too much and sunflower seeds are a little too small also, perhaps roasted and used sparingly with confeed gizzards and hearts they would work well though.

The aforeposted pictures and a detailed recipe were assessed by the Pâté Croûte committee and was deemed up to snuff by Le President des Tocques Blanches (Christophe Marguin), securing me a place among the 12 finalists. I am the first (and so far only) American (though I am also a French citizen) to have qualified for the competition (the 4^th edition) and will have the undesirable handicap of having traveled the farthest with 3 pâtés and accoutrements stowed at the mercy of baggage handlers on both sides of the Atlantic. I will compete (on behalf of Bryan Voltaggio's Range restaurant in Friendship Heights, Washington DC) against chefs from tiny kitchens and 7 Michelin star rated brigades then be judged by MOF’s and experts in the craft. Thank you to Egullet and its members for allowing me a venue to show my work.

Congratulations Baron! Good luck, I look forward to hearing about the competition.

[pep.]

except for the posstaccios ,

Yum!

You don't like pistachios? I'm tempted to say "but they are the best part", but that's not quite true. I do think they add a nice textural element, though.

maybe some other nut? for some reason I just cant stand them. but they appear often in terrines so someone thinks this adds something. and mortadella, etc. fortunately there are versions of The Mort w/o a fav. here

but your stuff really does look stunning!

I love to use pistachios also, but my chef is allergic to tree nuts so 95% of the time I have to substitute to get that textural feel. whole or slightly crushed pumpkin seeds seem to work the best. Coarse ground pumpkin seeds tend to meld into the pate too much and sunflower seeds are a little too small also, perhaps roasted and used sparingly with confeed gizzards and hearts they would work well though.

With pistachios, I think it's not just the textural element, but also the color. Sunflower seeds or even other nuts simply won't stand out the same way. Pumpkin should work in that regard, though. Personally, I would not crush them for use in a terrine or pâté.

[boondocker]

Agreed nothing contrasts as nicely as pistachio. green peppercorns are too dark. died cherries work nicely in that regard if the pate is light enough, but with lots of liver in tge pate its usually too red for that. I find that whole pumpkin seeds have a habit of finding their way to the outside of the forcemeat leading to undesirable slices with the seed falling out though.

[janeer]

Spectacular as always, Baron; you do your restaurant proud. Congratulations on reaching the finals and let us know how it all comes out. Exciting for you.