Cooking
Hosting an IMBB? is a lot of fun. Who knew? (aside from the eight previous hosts) Sunday was like Christmas, as food bloggers around the world sent me links to their posts throughout the day. I'd eagerly click on each one and read about the terrines everyone worked on. I'd show Melissa the pictures, and we'd ooh and aah. It seemed like every time I came back to my computer, there was a new post for me to look at. That surprise and delight dictated the way I ordered the links. I arranged the posts based on when I knew about them (with mine at the end), so all of you can get a taste of what it was like for me as each new post came in. Plus, it allows me to start with dessert, which is always a good thing. Thank you for all your hard work, everyone! Many of you mentioned that this was your first terrine, and I'm happy you took the time to work on it. I hope you enjoyed making your dishes as much as I enjoyed reading about them. If I've missed anyone, please let me know! (and, incidentally, I know of at least two more stragglers, so check back soon for an addendum) Kitchen Chick's Three Layer Chocolate Terrine
What an entry to start with! Lisa's chock-full-o-chocolate IMBB entry will make you all hungry. She's on vacation now, but she wrote her post a couple weeks ago and set typepad to post it on the 24th, earning bonus points as the first person to tell me about her entry. Imagine how hard it was when she told me she was making this amazing-sounding terrine but I couldn't get a sneak peek! She put a lot of work (and some fantastic ingredients) into her terrine, and it sounds like it paid off. Jeff's Martha Stewart Tribute Terrine
Readers of this site are sure to appreciate my co-worker Jeff's terrine. The pictures don't do justice to the face that shows up in each slice, but do make sure you carefully look at his ingredients in the first picture. Melissa and I laughed out loud when we saw his entry. Yes, the link does work, even if it doesn't seem to at first. Maybe Jeff should quit programming and take up satire. My Little Kitchen's Individual Potato and Garlic Terrines with Roasted Pepper
Cathy's little individual terrines charmed Melissa and me. I loved her idea for a garnish of little cutouts on top of each terrine. With half a head of roasted garlic per person, the terrines must give off a heady aroma as they're being cooked. FoodNerd's Stuffed Bread
I get to be the first IMBB host to welcome FoodNerd. Her first IMBB entry (boy, what a theme to have when doing this for the first time!) recreates a (close enough) terrine from her childhood. Her entry fuses American ingenuity and classical cuisine, with a nice garnish on top Chocolate & Zucchini's Pounti Auvergnat
I blushed mightily while reading the intro to Clotilde the Charming's post. I had forgotten about her earlier pounti post, so I didn't know what a pounti was at first. I was delighted to re-learn about this interesting terrine. As usual, Clotilde's rendition is better-looking than the inspiration. Petra's Layered Fish Terrine
I really liked the delicate colors on Petra's terrine. It's like looking at a palate of pastels. And the layers sounded good as well; each one is an elegant fish preparation. This is one of the many in the list that I bookmarked for future reference. The Oslo Foodie's Salmon Terrine
One of my favorite things about IMBB is the chance to learn about interesting ingredients from other cultures. The Oslo Foodie's post featured lefse, which I had never heard of. My Adventures in the Breadbox's Mixed Vegetable Pâté
The colors in Alice's terrine stand in stark contrast to Petra's (see above). Instead of delicate pastels, these layers are painted in bold colors. It's a dramatic sight. It sounds just as delicious as it looks. Nosh's Eggplant and Zucchini Timbales
Mia managed her entry despite being in an ill-equipped kitchen on vacation. I laughed when I read that she packed timbale molds in her luggage. Talk about being prepared! Cheat Eat's Romance of the Three Eggs
ST's terrine featured ingredients that I found unusual. Western cuisine doesn't do much with preserved duck eggs. I'd say it's our loss. Cooking with Amy's Persimmon Dream Terrine
Amy's miniature terrine combines vanilla ice cream and the persimmons that are in all the Bay Area markets right now. It's a simple and elegant preparation. She points out that making a terrine for just two people is tough, but her mini version is a great solution. Becks & Posh's Spicy Tuna Sushi Terrine
Sam's terrine is the ultimate sushi roll. Its seaweed wrapping hides an interior that showcases beautiful layering of traditional sushi roll ingredients. An ugly duckling terrine, indeed! World on a Plate's Chocolate Peanut Butter Mousse Terrine
Jeanne's chocolate mousse terrine was inspired by a recipe from Godiva Chocolatiers, but uses the higher-quality Vahlrona. Count the number of good words in that last sentence. This seems like a decadent, euphoria-inducing dish. I love the stylized plating in her picture. thepassionatecook's Prune and Almond Chocolate Terrine
Johanna's combination of chocolate, prunes and almonds makes me want to make it just so that I can try it with a Banyuls, France's answer to Port. The slices look pretty, but my favorite shot is of the whole terrine, dusted with ground almonds and garnished with physalis. Incidentally, prunes were like a mini-IMBB for this event; a few terrines feature them and a few participants thought of doing something with them. Food and Thoughts' Foie Gras Terrine Burger
Zarah took some time from her busy schedule to post about a dish she made a while back, which she argues is a cheat, but, hey, I'm flexible. Besides, her dish is gorgeously plated, so who could resist? (plus, as I told her, a "cheat" post or two seems to be part of the IMBB? tradition). Good luck with biochem! Tomatilla's Rustic Country Terrine
I think Owen is too hard on his terrine attempt. It sounds like it tasted great, and if it didn't hold together during the slicing, c'est la vie. I told him that I only got one good slice out of my bread pudding terrine. LoveSicily's Millefoglie di peperoni con gamberi
"All that is required is about a dozen peppers, basil, olive oil, pepper, garlic, white wine, shrimps, salt and pepper." Ronald's post starts off well and finishes even better. I can just imagine how this looks with its different-colored peppers and basil pesto forming multi-colored layers (and hopefully soon he'll have pics) . Il Forno's Halibut Mousseline with Salmon
The IMBB founder echoed the sentiments of many when he said that this IMBB theme stretched him a bit. I'm surprised terrines aren't more commonplace in Italian cuisine; I'd imagine some sort of crossover from France. I like the combination of colors in this dish, and you already know from the name that it sounds good. Love and Cooking presents Susan Hattie's Goat Cheese Torta
Charlotte came out of a bit of a blogging hibernation (perhaps estivation, since it's still summerish here?) to share a recipe with a lot of personal meaning for her. I appreciate any recipe that uses the verb "moosh." There's a Chef in My Kitchen's Potato and Butternut Squash Terrine with Gruyère
Donna, the next most recent IMBB host, took advantage of the strikethrough HTML tag to turn a gratin recipe into a terrine. In her email to me, she described it as a " terrine... sort of....". I'm happy to be flexible, especially for such a yummy-sounding dish. The Domestic Goddess's Sun Dried Tomato and Pesto Torta
Jennifer gives us a sneak peek at her wedding menu as she taste tests this lovely little appetizer. I think she's crazy to cook her own food for her wedding, but one does have to envy her wedding guests! Too Many Chefs' Feta Spinach & Veg Terrine
Barrett tells us he's never made a terrine before, and then proceeds to concoct a great example of one. Seems suspicious, doesn't it? His classic combination of ingredients come together into a loose set of colorful layers. The Food Section's Black Bean, Chorizo, and Goat Cheese Terrine
Josh recreates a dish from his past working as a busboy. I love the swooshy plating of the sauce (what can I say, I'm a sucker for that), and the eye-catching goat cheese in the middle of the terrine. His improvised recipe seems very straightforward. Spiceblog's Beef, Guinness and Lamb Terrine
With a name like that, how can you go wrong? Anthony humorously describes his first terrine. I note that though he says he's always thought them too fussy, he considers piping a Celtic design with potatoes onto the top. a la cuisine's Coconut Panna Cotta and Pineapple Gelée Terrine
Clement's shimmery terrine grabs you right away with its crisp gold and white layers. He even managed to get pineapple into a gelée, which can be tricky. I'm not a big coconut fan, but his post makes me want to convert. tinyfork's Terrine Kallisti
I feel pretty safe saying that Fae's delicious terrine was the only entry inspired by Greek mythology. I love her honest reaction to my choice: "What kind of theme is that?" I'm sure many of the participants thought the same thing. Her dessert terrine combines apricots and apples in a dish that seems perfect for the warm days of late summer and early fall. Frost Street's Scallop and Scallop Roe Terrine
I can't summarize Jeremy's entry better than his title: The Best Thing I Ever Made. He brings us back in time for a lovely dish that uses an unusual ingredient. He also provides a primer on terrine assembly that would have been useful when I announced the theme. Cook sister!'s Soft Cheese and Mediterranean Vegetable Terrine
Jeanne did a huge amount of research and ended up with a terrine made from roasted peppers, sun-dried tomatoes, and various cheeses. I liked the looks of the alternating bands of red and yellow. Seattle Bon Vivant presents Larry's Market Duck and Foie Gras Mousse with Sauternes and Meinhardt's 5-Game Terrine with Pork and Cranberries
The Seattle Bon Vivant chooses a lovely concert and a trip to beautiful Vancouver over slaving away in the kitchen for hours on end, but she does offer us two terrines she picked up along the way. The terrine on the train ride sounds like the perfect lunch to eat as the miles ticked by. What a great way to end a nice trip, and how nice of her to share with the people in the train compartment. chez pim's Thai Curry Terrine
Pim's Thai dishes always intrigue my Western palate. It's frustrating knowing that there are whole cuisines out there I know nothing about. This Thai curry terrine might be a nice way to start learning. jinjurly's 3 Mushroom Terrine
Allison's layers of mushrooms came out beautifully, silicone loaf pan or no. The portabello mushroom caps on top make a nice little roof for the skyline of smaller mushrooms down below. And with all those mushroooms, I'm sure it tastes delicious. feeding dexygus seconds' Chocolate, Peanut Butter & Butterscotch Banana Terrine
Dexygus's first IMBB entry combines all sorts of great ingredients for a knockout fudgy terrine. I thought the glaze gilded the lily on an already amazing dessert. Derrick's Two Terrines
Unable to contain my exuberance for the theme, I made two different terrines, a bread pudding and raisin butter terrine and a terrine of jellied tripe. Despite this, Melissa has not left me, but I think the next terrine I make has to be chocolate.
- Persimmon Dream Terrine Recipe
When fall comes around I am always looking for new things make with persimmons. I have great recipes for persimmon bread, persimmon cookies, and I even like to just scoop persimmon over vanilla ice cream. Looking for a new way to use persimmon was the...
- Imbb 9 - Terrine For One
Today is the 9th edition of Is My Blog Burning. This time the host, Derrick of An Obsession with Food, has challenged us to create a terrine for the occasion. I decided early on that didn’t want to make a meat terrine or one with aspic, but I agonized...
- Imbb 9 Is Coming!
Derrick at An Obsession with Food will be hosting IMBB 9: Layers and layers, with the theme of terrines. If like me you have no experience with terrines, check out Derrick's post which includes a "terrine primer" with lots of ideas and helpful information....
- Imbb 9: Layers And Layers
I am thrilled to be hosting the latest edition of Is My Blog Burning?, the international culinary exhibition started by Alberto at Il Forno. If you haven't heard of this event, it's simple and ingenious. The host proposes a culinary theme and...
- Let Us Eat Cake
Terrine de Gateau For the third "Is My Blog Burning", Renee suggested the theme of cake. I envisioned something I was calling a "buche de printemps", a variant of the classic French dessert, the buche de Noel. I...
Cooking
IMBB 9: Layers and layers of great terrines
Hosting an IMBB? is a lot of fun. Who knew? (aside from the eight previous hosts) Sunday was like Christmas, as food bloggers around the world sent me links to their posts throughout the day. I'd eagerly click on each one and read about the terrines everyone worked on. I'd show Melissa the pictures, and we'd ooh and aah. It seemed like every time I came back to my computer, there was a new post for me to look at. That surprise and delight dictated the way I ordered the links. I arranged the posts based on when I knew about them (with mine at the end), so all of you can get a taste of what it was like for me as each new post came in. Plus, it allows me to start with dessert, which is always a good thing. Thank you for all your hard work, everyone! Many of you mentioned that this was your first terrine, and I'm happy you took the time to work on it. I hope you enjoyed making your dishes as much as I enjoyed reading about them. If I've missed anyone, please let me know! (and, incidentally, I know of at least two more stragglers, so check back soon for an addendum) Kitchen Chick's Three Layer Chocolate Terrine
What an entry to start with! Lisa's chock-full-o-chocolate IMBB entry will make you all hungry. She's on vacation now, but she wrote her post a couple weeks ago and set typepad to post it on the 24th, earning bonus points as the first person to tell me about her entry. Imagine how hard it was when she told me she was making this amazing-sounding terrine but I couldn't get a sneak peek! She put a lot of work (and some fantastic ingredients) into her terrine, and it sounds like it paid off. Jeff's Martha Stewart Tribute Terrine
Readers of this site are sure to appreciate my co-worker Jeff's terrine. The pictures don't do justice to the face that shows up in each slice, but do make sure you carefully look at his ingredients in the first picture. Melissa and I laughed out loud when we saw his entry. Yes, the link does work, even if it doesn't seem to at first. Maybe Jeff should quit programming and take up satire. My Little Kitchen's Individual Potato and Garlic Terrines with Roasted Pepper
Cathy's little individual terrines charmed Melissa and me. I loved her idea for a garnish of little cutouts on top of each terrine. With half a head of roasted garlic per person, the terrines must give off a heady aroma as they're being cooked. FoodNerd's Stuffed Bread
I get to be the first IMBB host to welcome FoodNerd. Her first IMBB entry (boy, what a theme to have when doing this for the first time!) recreates a (close enough) terrine from her childhood. Her entry fuses American ingenuity and classical cuisine, with a nice garnish on top Chocolate & Zucchini's Pounti Auvergnat
I blushed mightily while reading the intro to Clotilde the Charming's post. I had forgotten about her earlier pounti post, so I didn't know what a pounti was at first. I was delighted to re-learn about this interesting terrine. As usual, Clotilde's rendition is better-looking than the inspiration. Petra's Layered Fish Terrine
I really liked the delicate colors on Petra's terrine. It's like looking at a palate of pastels. And the layers sounded good as well; each one is an elegant fish preparation. This is one of the many in the list that I bookmarked for future reference. The Oslo Foodie's Salmon Terrine
One of my favorite things about IMBB is the chance to learn about interesting ingredients from other cultures. The Oslo Foodie's post featured lefse, which I had never heard of. My Adventures in the Breadbox's Mixed Vegetable Pâté
The colors in Alice's terrine stand in stark contrast to Petra's (see above). Instead of delicate pastels, these layers are painted in bold colors. It's a dramatic sight. It sounds just as delicious as it looks. Nosh's Eggplant and Zucchini Timbales
Mia managed her entry despite being in an ill-equipped kitchen on vacation. I laughed when I read that she packed timbale molds in her luggage. Talk about being prepared! Cheat Eat's Romance of the Three Eggs
ST's terrine featured ingredients that I found unusual. Western cuisine doesn't do much with preserved duck eggs. I'd say it's our loss. Cooking with Amy's Persimmon Dream Terrine
Amy's miniature terrine combines vanilla ice cream and the persimmons that are in all the Bay Area markets right now. It's a simple and elegant preparation. She points out that making a terrine for just two people is tough, but her mini version is a great solution. Becks & Posh's Spicy Tuna Sushi Terrine
Sam's terrine is the ultimate sushi roll. Its seaweed wrapping hides an interior that showcases beautiful layering of traditional sushi roll ingredients. An ugly duckling terrine, indeed! World on a Plate's Chocolate Peanut Butter Mousse Terrine
Jeanne's chocolate mousse terrine was inspired by a recipe from Godiva Chocolatiers, but uses the higher-quality Vahlrona. Count the number of good words in that last sentence. This seems like a decadent, euphoria-inducing dish. I love the stylized plating in her picture. thepassionatecook's Prune and Almond Chocolate Terrine
Johanna's combination of chocolate, prunes and almonds makes me want to make it just so that I can try it with a Banyuls, France's answer to Port. The slices look pretty, but my favorite shot is of the whole terrine, dusted with ground almonds and garnished with physalis. Incidentally, prunes were like a mini-IMBB for this event; a few terrines feature them and a few participants thought of doing something with them. Food and Thoughts' Foie Gras Terrine Burger
Zarah took some time from her busy schedule to post about a dish she made a while back, which she argues is a cheat, but, hey, I'm flexible. Besides, her dish is gorgeously plated, so who could resist? (plus, as I told her, a "cheat" post or two seems to be part of the IMBB? tradition). Good luck with biochem! Tomatilla's Rustic Country Terrine
I think Owen is too hard on his terrine attempt. It sounds like it tasted great, and if it didn't hold together during the slicing, c'est la vie. I told him that I only got one good slice out of my bread pudding terrine. LoveSicily's Millefoglie di peperoni con gamberi
"All that is required is about a dozen peppers, basil, olive oil, pepper, garlic, white wine, shrimps, salt and pepper." Ronald's post starts off well and finishes even better. I can just imagine how this looks with its different-colored peppers and basil pesto forming multi-colored layers (and hopefully soon he'll have pics) . Il Forno's Halibut Mousseline with Salmon
The IMBB founder echoed the sentiments of many when he said that this IMBB theme stretched him a bit. I'm surprised terrines aren't more commonplace in Italian cuisine; I'd imagine some sort of crossover from France. I like the combination of colors in this dish, and you already know from the name that it sounds good. Love and Cooking presents Susan Hattie's Goat Cheese Torta
Charlotte came out of a bit of a blogging hibernation (perhaps estivation, since it's still summerish here?) to share a recipe with a lot of personal meaning for her. I appreciate any recipe that uses the verb "moosh." There's a Chef in My Kitchen's Potato and Butternut Squash Terrine with Gruyère
Donna, the next most recent IMBB host, took advantage of the strikethrough HTML tag to turn a gratin recipe into a terrine. In her email to me, she described it as a " terrine... sort of....". I'm happy to be flexible, especially for such a yummy-sounding dish. The Domestic Goddess's Sun Dried Tomato and Pesto Torta
Jennifer gives us a sneak peek at her wedding menu as she taste tests this lovely little appetizer. I think she's crazy to cook her own food for her wedding, but one does have to envy her wedding guests! Too Many Chefs' Feta Spinach & Veg Terrine
Barrett tells us he's never made a terrine before, and then proceeds to concoct a great example of one. Seems suspicious, doesn't it? His classic combination of ingredients come together into a loose set of colorful layers. The Food Section's Black Bean, Chorizo, and Goat Cheese Terrine
Josh recreates a dish from his past working as a busboy. I love the swooshy plating of the sauce (what can I say, I'm a sucker for that), and the eye-catching goat cheese in the middle of the terrine. His improvised recipe seems very straightforward. Spiceblog's Beef, Guinness and Lamb Terrine
With a name like that, how can you go wrong? Anthony humorously describes his first terrine. I note that though he says he's always thought them too fussy, he considers piping a Celtic design with potatoes onto the top. a la cuisine's Coconut Panna Cotta and Pineapple Gelée Terrine
Clement's shimmery terrine grabs you right away with its crisp gold and white layers. He even managed to get pineapple into a gelée, which can be tricky. I'm not a big coconut fan, but his post makes me want to convert. tinyfork's Terrine Kallisti
I feel pretty safe saying that Fae's delicious terrine was the only entry inspired by Greek mythology. I love her honest reaction to my choice: "What kind of theme is that?" I'm sure many of the participants thought the same thing. Her dessert terrine combines apricots and apples in a dish that seems perfect for the warm days of late summer and early fall. Frost Street's Scallop and Scallop Roe Terrine
I can't summarize Jeremy's entry better than his title: The Best Thing I Ever Made. He brings us back in time for a lovely dish that uses an unusual ingredient. He also provides a primer on terrine assembly that would have been useful when I announced the theme. Cook sister!'s Soft Cheese and Mediterranean Vegetable Terrine
Jeanne did a huge amount of research and ended up with a terrine made from roasted peppers, sun-dried tomatoes, and various cheeses. I liked the looks of the alternating bands of red and yellow. Seattle Bon Vivant presents Larry's Market Duck and Foie Gras Mousse with Sauternes and Meinhardt's 5-Game Terrine with Pork and Cranberries
The Seattle Bon Vivant chooses a lovely concert and a trip to beautiful Vancouver over slaving away in the kitchen for hours on end, but she does offer us two terrines she picked up along the way. The terrine on the train ride sounds like the perfect lunch to eat as the miles ticked by. What a great way to end a nice trip, and how nice of her to share with the people in the train compartment. chez pim's Thai Curry Terrine
Pim's Thai dishes always intrigue my Western palate. It's frustrating knowing that there are whole cuisines out there I know nothing about. This Thai curry terrine might be a nice way to start learning. jinjurly's 3 Mushroom Terrine
Allison's layers of mushrooms came out beautifully, silicone loaf pan or no. The portabello mushroom caps on top make a nice little roof for the skyline of smaller mushrooms down below. And with all those mushroooms, I'm sure it tastes delicious. feeding dexygus seconds' Chocolate, Peanut Butter & Butterscotch Banana Terrine
Dexygus's first IMBB entry combines all sorts of great ingredients for a knockout fudgy terrine. I thought the glaze gilded the lily on an already amazing dessert. Derrick's Two Terrines
Unable to contain my exuberance for the theme, I made two different terrines, a bread pudding and raisin butter terrine and a terrine of jellied tripe. Despite this, Melissa has not left me, but I think the next terrine I make has to be chocolate.
- Persimmon Dream Terrine Recipe
When fall comes around I am always looking for new things make with persimmons. I have great recipes for persimmon bread, persimmon cookies, and I even like to just scoop persimmon over vanilla ice cream. Looking for a new way to use persimmon was the...
- Imbb 9 - Terrine For One
Today is the 9th edition of Is My Blog Burning. This time the host, Derrick of An Obsession with Food, has challenged us to create a terrine for the occasion. I decided early on that didn’t want to make a meat terrine or one with aspic, but I agonized...
- Imbb 9 Is Coming!
Derrick at An Obsession with Food will be hosting IMBB 9: Layers and layers, with the theme of terrines. If like me you have no experience with terrines, check out Derrick's post which includes a "terrine primer" with lots of ideas and helpful information....
- Imbb 9: Layers And Layers
I am thrilled to be hosting the latest edition of Is My Blog Burning?, the international culinary exhibition started by Alberto at Il Forno. If you haven't heard of this event, it's simple and ingenious. The host proposes a culinary theme and...
- Let Us Eat Cake
Terrine de Gateau For the third "Is My Blog Burning", Renee suggested the theme of cake. I envisioned something I was calling a "buche de printemps", a variant of the classic French dessert, the buche de Noel. I...