Terrinerama : A Prize

I have an interesting new book all about terrines, and I'm very excited to make some more. You see above a variant I made up myself,..I think it is going to be a fair template for all sorts of vegetable terrines with various flavor combinations. It is light-ish , and makes a pretty good starter, since it doesn't fill you up, but whets the appetite.

I thought that it would be nice to collect some more recipes, so I 'm going to have a little kind-of contest/event here. It has been my experience that I need some sort of occasion or prompting to try things of this sort- but I generally get quite a kick out of my efforts when I do. I hope you will too.

I bought a second copy of the book, which will be given to a randomly selected (names in hat) entrant. You need not be a blogger to participate. If you email me a photo of your own terrine creation (original or attributed), and your recipe, I will post it.

If you've a blog, just send the permalink. If you do either by June 1, you will be eligible for the drawing, and I will do a roundup shortly thereafter, so we can all enjoy and try out each others ideas. I'll post my vegetable terrine template recipe with the others. Please feel free to offer any sort, vegetable, meats, poultry, game, desserts, fruits; all will be appreciated. Any vessel will do as well- I'm looking forward to both original ideas and some classic pates.

The little porcelain terrine you see below came home with me from the Steamer Trading Cookshop in Brighton. I have the dangerous habit of buying fragile objects while traveling, which I them must carry home on my lap, because they can't be safely packed in my luggage.

By my usual standards (giant decorative plates and immense jars, set of tea glasses, etc.) it was a sensible buy- fitting, as it did, in my tote bag, neatly bubble wrapped. In fact, I bought it in part because I felt it was a level-headed purchase. I've been wanting one for some time, so I knew what they cost, and it was the only thing I'd seen in two weeks which was marginally less expensive there than here. (I do have the nice old le creuset flame terrine which belonged to my mother, but it is quite big- only really appropriate for a major project. The new one is small and less daunting. Also, very cute.)

Pretty much everything else on offer looked fine until I reminded myself that merchandise was marked in pounds, not dollars, so that, basically, it was all twice as costly as seemed reasonable. At any rate, I have this nice memento of my trip, and I'm all set to try out a few ideas for terrines and pates. All of you Brits and Europeans should absolutely come to visit , very soon. Bring empty suitcases so you can shop and stuff them full while the dollar flounders and flops. Come on, your savings will pay your plane fare...I'm not kidding.

And do think about making a pate or terrine for our collection.

Addendum: Once again I am convinced that some things are just sort of in the air: The New York Times has a story in the Sunday Magazine section (4/27/08) about terrines, and about this very book, which was written by the French chef, Stephane Reynaud. The NYT article includes two interesting terrine recipes.

Another Addendum: Here's a recipe for the pictured terrine. Do join us, please.

Comments

[Kitt]

Well here's a challenge I may just take up! I have the exact same Le Creuset flame terrine, also from my mom, who carted it back from France 30 years ago. (Your link needs tweaking, btw, but I sussed it out.)

I didn't use it for a very long time, until I discovered no-knead bread, and particularly the latest "five minutes a day" variety. Now I make perfect little loaves in it all the time! (Here's an example.)

But I would like to learn how to use it for its intended purpose, too. I find the meat terrines a little intimidating, but surely I can manage something fun and creative with vegetables or fruit.

[Lindy]

Wow Kitt, it never occurred to me to try the no-knead bread in the flame terrine. I'd settled on a 3 1/2 quart oval casserole, and I've been making it once a week. Next week I'm going to try the flame terrine for sure. Your bread looks great, and it will be a nice feeling to use the inherited Le Creuset charmer more often.
I think I've fixed the link-thanks.

[Julie]

Your little terrine is completely charming. I covet!

[Chris]

I love your terrine! I have tried my hand at this for the first time this year, sometimes successful, sometimes not so much. ha! I have to think about diving in again. :)

[baking soda]

Oh I have just the recipe for a terrine! If I only knew where it was... I made it in huge batches for a Christmas dinner party (7-course thing for 26 people) and it was a hit. And I've lost the recipe...

[Lynn D.]

Your terrine (the food) is lovely. It reminds me of my mother in law's favorite candy: Brach's white nougat squares with multi-colored jelly chunks suspended in the nougat. I have nice turkey and chicken terrine that I make (a meatloaf really)in an aluminum loaf pan that was my mother's. It has tooth marks on it from her Airdale who liked to clean the pans for her. It is very unsightly (and probably a health hazard from the aluminum) and is why I'm not a blogger.

[Lindy]

Karen- that sounds great- and very ambitious. Hope you find it!

Lynn-Ha! I knew it reminded me of something. I've never been sure if I liked that particular kind of candy or not.But it's certainly pretty.

My cats are plate cleaners,too, but they are too fussy and spoiled to actually gnaw on anything. Usually, I still have to scrape before I load the dishwasher, because they scorned assorted bits they deemed unworthy.

This makes it very difficult to slip them pills and so on, unless they are concealed in say, a shrimp.
But I guess it keeps the equipment intact.

[Solange]

Terrines, one of my favourite food, here is my recipe for the compet. as you can see a bit of help from a good book might be more than welcome.

[feeding maybelle]

Interesting event, i don't know if I have the appropriate prowess--but it piques my interest.