IMBB 9: A Tale of Two Terrines
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IMBB 9: A Tale of Two Terrines


I'm obviously excited about the theme for this edition of Is My Blog Burning? At least, I'd better be, since I'm the one who suggested we all make terrines.

I originally planned to make a bread pudding and raisin butter terrine, an idea I concocted. But one day as I flipped through Fergus Henderson's The Whole Beast, I noticed a terrine of jellied tripe. I've been looking for an excuse to cook one of his recipes, and this seemed like the perfect time. Unfortunately, I figured this out just before my trip, and I didn't have time to make it beforehand. So I switched plans again: before leaving, make the bread pudding and raisin butter terrine as a "backup" and hopefully make the tripe terrine when I got back. Melissa is convinced I'm out to get her; she doesn't like raisins and she's decidedly not interested in offal. "Why couldn't you make a chocolate terrine?" she asked this morning.

The bread pudding terrine was simple enough. Make your favorite bread pudding recipe (you'll probably want an extra egg; my custard wasn't quite strong enough to hold most of the slices together). Cut the bread into slices rather than cubes. Put one layer of bread slices into a terrine mold, ladle in some custard almost to cover, and then smear a layer of raisin butter (I use the one from Cindy's Healthy Creations). Repeat, finishing with more bread slices. I'd recommend putting a piece of foil with pie weights on top, because as mine cooked it rose, creating the bowed effect you can see in the picture. Cook as you would the normal bread pudding, but check to make sure it's truly done. The top should quiver but not slosh when you shake the pan. Let cool to room temperature in the pan, about an hour. I served a quenelle of whipped cream on top. I liked this flavor combination and could see doing something like this for a dinner party, serving with a nice raisiny dessert wine.

I'm not sure I'd agree with Fergus Henderson's assertion that this terrine looks like "summer on a plate", but there's no denying it has a striking appearance. Bits of tripe and trotter meat are suspended in an apple cider aspic along with carrots and onions and (in some slices) tomatoes. I opted for this more rustic appearance since that's clearly how Henderson wants it. He's not into frou-frou presentation. The terrine has a distinct meatiness of course, and mine could probably have used more salt. The texture is chewy, but this is much lighter than its meaty appearance suggests. In fact, this is a dish that screams for a nice German Riesling. With pork, apple cider, and sugary vegetables, it's probably a match made in heaven (I tasted it this morning, and so didn't have any wine chilled).

IMBB entries are pouring in, so be sure and check back tomorrow for my wrap-up of the many terrines sitting out on the web today.

Jellied Tripe - from The Whole Beast by Fergus Henderson

  1. Place trotters, whole heads of garlic, bay leaves, thyme, cider and Calvados in a pot, bring to a boil and reduce to a simmer. Cook for 2 hours, skimming frequently. Add the tripe and cook for another 1 to 1 1/2 hours. You should be able to use your fingers to pinch through the tripe and trotter meat. Remove the tripe and trotters, herbs, and garlic from the liquor, which you should continue to cook until reduced by half. Pull the flesh off the trotters while still warm and add to the tripe, discarding the bones.
  2. Meanwhile sweat [DFS: sautée briefly and then cover and keep at low heat until veggies release their liquid] the shallots, carrots, leeks, and chopped garlic in the duck fat until softened, but not a pulp. Add the tomatoes, crushing them in your hand as you do so [DFS: either wear an apron or do this far down in the pot], and let this mixture cook for a further 20 minutes, sweetening the tomatoes (you are not looking to make a tomato dish, just bring the faintest blush). Now add the tripe and trotter flesh to the pot with a few ladles of the liquor and season with salt and pepper—remember that this will be served cold, so slightly overcompensate. Let this cook gently together for another 30 minutes.
  3. Line a terrine or loaf pan with plastic wrap. Spoon in the tripe, trotter, and vegetables with a slotted spoon, topping up at the end with liquid so they're just covered. Make sure, by banging the mold on the counter, your are not left with any gaps or air holes. Cover with plastic wrap and leave in the fridge overnight to set.
  4. Serve slices with chicory salad dressed with Dijon mustard, red wine vinegar, extra-virgin olive oil, and capers.




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