Category Archives: Pâtés and Terrines

Lamb Neck Terrine with Grapes

19 Friday Apr 2013

Posted by in Lamb, Making Charcuterie, Pâtés and Terrines

≈ 1 Comment

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Inspiration and ideas are great things, but without execution, they disappoint. This was an idea from a long time ago, but sloppy execution took it from the must-have-again list to the must-try-again list.

It was last fall, as I tossed a bunch of concord grapes into my brussels sprouts with lamb bacon, when the trigger was made. The concords were roasted with the sprouts and the lamb to where you could get a little bit in each bite. Despite being a huge fan of sprouts, I kept pushing them aside to get bites with only lamb and grapes. It was a combo that was unfamiliar but amazingly good. Continue reading »

Oeuf en Jambon

03 Wednesday Apr 2013

Posted by in Cured Meats, Making Charcuterie, Pâtés and Terrines, Pork, Rillettes and Other Potted Meats, Smoked Meats

≈ 2 Comments

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There is a long circular path on which many of my thoughts travel. After making both giardiniera and xo consomme, I had an idea that making an aspic from both of them which encase an egg would be a delicious and interesting dish. Only once I made them, one suspending cauliflower florets in the aspic and the other peas, eating them never quite appealed. I used tumbers to create the suspension which meant that I had eight ounces of aspic per egg and that was far more oddly flavored jello than I was willing to consume in one sitting. The project went on the pile of posts that seemed like a good idea until I actually did them and goodness left the building.

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Bacon Trotter Cakes

28 Thursday Mar 2013

Posted by in Bacon, Bacon Making, Bacon Projects, Making Charcuterie, Pâtés and Terrines, Pork, Smoked Meats

≈ 1 Comment

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Typically when dealing with meat heroes such as St. Fergus Henderson, St. Paul Bertolli, and others of their ilk, I stay pretty close to the road that they pave. However, once I have done something enough to be able to do it from memory, I feel comfortable making bigger choices of my own. Continue reading »

Lamb Brain Custard

15 Friday Feb 2013

Posted by in Beef, Lamb, Making Charcuterie, Offal, Pâtés and Terrines, Pork, Rillettes and Other Potted Meats

≈ 7 Comments

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Going out to dinner on Valentine’s Day is not how we do things. Going to the mattresses at home is one of those things that I get to do pretty infrequently – mostly for larger family gatherings and dinner parties. Making dinner, I do every night, but not like this. Every night is usually a little protein, colorful veg, and green leafy things, but Valentine’s Day is a fun day to go all out.

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Pumpkin-Apple-Chestnut Pâté

22 Thursday Nov 2012

Posted by in Making Charcuterie, Pâtés and Terrines, Thanksgiving Challenge

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Two weeks ago, I was lucky enough to dine at the Kyoto incarnation of Chicago’s Next Restaurant. Our meal ended with a course that I thought of as a brave way to end a meal. It was a small confection, warabimochi, that was neither overly sweet nor overly savory. The very next week, a friend sent a few of these little numbers covered in toasted soy powder that she had made herself. It finally hit me why I loved these. Continue reading »

Terrine of Turkey Mousseline

19 Monday Nov 2012

Posted by in Making Charcuterie, Pâtés and Terrines, Thanksgiving Challenge, Turkey

≈ 4 Comments

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I resist. Each year, I try. but I fail. I tell myself to avoid the trap of making Thanksgiving a challenge, but I cannot help but dig deep and try to make Thanksgiving exciting and start cool projects. This year, I tried something new. I had made salmon mousseline not long ago and rolled them into dogs, but this time I wanted to make a terrine of smoothly textured turkey and I wanted create a mosaic view of colorful fall vegetables inlaid in the terrine. Continue reading »

Mousseline

17 Monday Sep 2012

Posted by in Fish, Making Charcuterie, Pâtés and Terrines, Sausages

≈ 1 Comment

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Due to a peculiar series of events, I was left with an extra side of salmon early in the week. With that extra salmon on the brain, I got to idea generation. I kept coming back to curing the salmon with liquor. The only things was that I had done that a number of times. I could feel a rut coming on, but then I decide that it was time for me to try my hand and rolling sausages using cling-wrap. With a broken terrine replaced, the need to hand roll a terrine was gone, but a salmon sausage was something I wanted to explore. Continue reading »

Leek Terrine

14 Friday Sep 2012

Posted by in Making Charcuterie, Pâtés and Terrines

≈ 7 Comments

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Sometimes when it rains, it pours and over the last two weeks it has been pouring broken glass. This was the start of some of the craziest bad luck in a long time. I had spent most of the prior Sunday recovering from a long run watching old Marco Pierre White videos on YouTube when I saw a video showing him just throwing together beautiful terrine of leek and lobster. It looked simple, elegant and beautiful. Continue reading »

Smoked Snout Goetta

16 Monday Jul 2012

Posted by in Barbeque, Confit, Making Charcuterie, Pâtés and Terrines, Pork, Smoked Meats

≈ 2 Comments

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After finishing my slice of smoked porchetta di testa, I realized that I had about eight pounds of deliciously smokey pigs head left over. While having a freezer full of porcine treats is nothing to complain about, one of the hard parts about eating less and having only one other adult in the house to share is that we end up with more leftovers than we know what to do with. We have jars of preserves in the pantry, jars of rillettes in the fridge, packages of bacon and sausages in the freezer. Continue reading »

Queso de Pescado

30 Monday Apr 2012

Posted by in Fish, Making Charcuterie, Pâtés and Terrines, Whole Animal

≈ 2 Comments

I am going to say it. I do not like cooking fish. I barely like eating cooked fish, but I really, truly, honestly dislike cooking fish. Unlike most things that I don’t like to do, I do not feel like fish cookery is something that I need to get past. I am perfectly happy honoring the mighty fish by fire by leaving it to the experts.  However, one project by the amazing “Ideas in Food” crew that caught my attention despite it involving me cooking fish was making fish head cheese. Continue reading »

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