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Topic: Terrine

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	Chocolate & Zucchini: Terrine de Viande à la Ricotta
		And the little terrine delivered, I think, and proved worthy of the chance I finally gave it : it was pleasantly moist from the ricotta, tasty from the different kinds of meat and herbs, and well-seasoned, which is always a challenge with terrines as you can't very well taste the raw mixture.
		Remove the terrine from the terrine dish or loafpan, and transfer it into a baking dish.
		Just took the terrine out of the oven and judging from the little bits left in the pan it will be quite delicious and this is using minced turkey to replace the veal and including pork and ham.
	chocolateandzucchini.com /archives/2004/08/terrine_de_viande_a_la_ricotta.php (1131 words)

	Terrine - Wikipedia, the free encyclopedia
		A terrine is an earthenware cooking dish with a tightly fitting lid.
		By extension, the term also refers to food prepared in a terrine, mainly brawn and pâtés.
		Also a variant spelling of tureen, a large deep and usually rounded dish with a cover, used for serving soups and stews.
	en.wikipedia.org /wiki/Terrine (97 words)

	Frost Street: October 2004 Archives
		This is a mousseline terrine: the body of it is a fine forcemeat enriched with heavy cream and bound with egg whites.
		I served the terrine as the third course in a six-course meal I was putting on for some guests.
		This terrine, made from pre-cooked vegetables and bound with a vinaigrette thickened with dissolved gelatin, is an example of how a professional-looking dish can be created with just a few dollars worth of ingredients (and a mandoline for slicing the vegetables).
	www.froststreet.net /archives/2004_10.html (1782 words)

	For easy veggie dish, try terrine - December 1, 2004
		Bake the terrine in center of a 350-degree-oven for about 50 to 55 minutes, or until the loaf has puffed in the center and a knife inserted in the center comes out clean.
		Terrine may be served hot, warm, or placed back in the loaf and chilled.
		To serve, slice the terrine into ½ -inch slices and place on a large serving platter.
	www.mailtribune.com /archive/2004/1201/life/stories/02life.htm (807 words)

	Surveying the terrine - Epicure - www.theage.com.au
		The word terrine derives from the French terre, meaning earth or soil, and refers to the earthenware dishes in which they are traditionally cooked.
		In the late 1700s and early 1800s, the terrine was appropriated by Parisian restaurateurs, who transformed it with ingredients such as engorged goose livers studded with truffles.
		Terrines were a house specialty and clients had been eating the same recipes for generations.
	www.theage.com.au /news/Epicure/Surveying-the-terrine/2004/12/06/1102182189505.html (1276 words)

	Recipes from Australian Chefs: Patrizia Simone
		Terrine of bollito misto with horseradish vinaigrette
		Firstly, layer the crouslet terrine with three sheets of glad wrap, leaving an overhang of 20 cm on each side, to wrap over the top once it is filled.
		Place a piece of foil on top of the terrine and wrap the entire terrine as tightly as possible with sliced silverside and the overhanging glad wrap.
	www.miettas.com /food_wine_recipes/recipes/chefs_recipes/simone/terrinesimone99.html (273 words)

	Costa Rica: Costa Rican Terrine
		This terrine is called "Costa Rican" because of the hearts of palm, which I associate with that country.
		I used to call it the Royal palm terrine, since the hearts, coconut, and dates in the recipe are all products of the palm.
		To prepare the terrine, combine the potatoes, chipotles, and milk in a large saucepan.
	www.globalgourmet.com /destinations/costarica/terrine.html (469 words)

	Rabbit Terrine recipes game (Site not responding. Last check: 2007-08-13)
		Terrines are often thought of as difficult to prepare and cook but really they are simple.
		Place the lid on the terrine or cover it in foil and place the terrine container in a roasting dish filled with enough water to come up to 2/3s of the terrine container (bain-maire).
		Remove the terrine from the oven and bain-marie, remove the lid or foil from the terrine and allow it to cool.
	www.foodiesite.com /recipes/2000-08/rabbitter.jsp (508 words)

	Fish terrine, Pinot Gris are in shape for spring
		Finish the top of the terrine (which will eventually become the bottom when it is turned out onto a platter) with the rest of the salmon.
		When the terrine is filled, fold the plastic wrap over the top and cover with lid or seal with a piece of heavy-duty foil.
		Place the terrine in a larger oven-proof dish and fill the bottom of the pan with an inch of hot water.
	www.sfgate.com /cgi-bin/article.cgi?file=/chronicle/archive/2004/04/08/WIGBF61IGJ1.DTL&type=wine (1202 words)

	Foie Gras Terrine and Crostini by Cheflaszlo Private Chef (Site not responding. Last check: 2007-08-13)
		Arrange a layer of the seared foie gras in the bottom of the prepared terrine.
		Repeat the process until all the pieces are in the terrine.
		Wrap the entire terrine tightly with another large sheet of plastic wrap.
	www.cheflaszlo.com /recipesfoiegrasterrine.html (381 words)

	Terrines to treasures: What a gem of a dish (Site not responding. Last check: 2007-08-13)
		And if a meat terrine is a fancy meatloaf, then a fruit terrine is a glorified gelatin mold.
		Cover the terrine with a lid and cover the entire terrine tightly with aluminum foil, securing the foil around the edges.
		Place the terrine in a roasting pan and fill the pan with tepid water so it comes at least 2/3 of the way up the outside of the terrine.
	seattlepi.nwsource.com /food/65818_terrine10.shtml (1716 words)

	A La Cuisine!: Coconut Panna Cotta and Pineapple Gelée Terrine (IMBB 9)
		Coconut Panna Cotta and Pineapple Gelée Terrine (IMBB 9)
		The terrine was also quite small, which made it easy to handle.
		The terrine is quite delicate, so the smaller the mold, the easier it is to handle.
	www.alacuisine.org /alacuisine/2004/10/coconut_panna_c.html (1746 words)

	Equipment : Terrine
		This refers to both the rectangular pan that is used for cooking a paté as well as the paté itself.
		Terrines were traditionally made of glazed earthenware but are also made from enameled cast iron.
		The word is now used to refer to any recipe that uses a terrine.
	www.drgourmet.com /equipment/terrine.shtml (61 words)

	RABBIT TERRINE WITH GREEN OLIVES AND PISTACHIOS Recipe at Epicurious.com
		Grind fennel seeds with a mortar and pestle or in an electric coffee/spice grinder and toss with rabbit, olives, pistachios, chives, thyme, salt, and pepper in a large bowl.
		Place a foil-wrapped cardboard strip on top of each terrine, then rest a rolling pin or bottle on top of cardboard and tie to terrine, creating just enough pressure to press cardboard about 1/2 inch into terrine (some broth will spill over onto tray).
		To unmold terrines, unwrap plastic wrap and invert molds onto a long narrow platter, pulling slightly on plastic to release terrines from molds, then removing it.
	www.epicurious.com /recipes/recipe_views/views/105493 (1051 words)

	Pork Liver Terrine
		I was scanning an auction site recently and I came across a dear little terrine made by T G Green for Elizabeth David Ltd. TG Green is perhaps best known for that familiar blue and white striped Cornishware found in hundreds of kitchens.
		This terrine, however, had a nice country-style brown glaze and was a very attractive piece.
		Spoon the mix into the terrine, push down to remove any air bubbles and cover with the remaining bacon and another two or three bayleaves.
	www.suite101.com /article.cfm/kiwi_kitchen/101856 (442 words)

	Tuna Mousse Terrine with Olives - All Recipes - Appetizer
		Spray a small 3-cup terrine, or decorative mold with a flat bottom, with non-stick spray.
		Carefully cover the bottom of the terrine with the sliced olives, making sure that the pimentos stay in the center of the olives.
		Carefully spoon the tuna mixture into the terrine over the olives until the dish is full to the rim.
	appetizer.allrecipes.com /az/TnMssTrrinwithlivs.asp (229 words)

	Recipe: Firmin Arrambide's Fruit Terrine
		When you start to layer the terrine, have your design in mind; choose fruits and their arrangement with consideration for both color and flavor balance.
		Both the terrine and the sauces can be kept in the refrigerator for two or three days.
		The colorful drama of the presentation and ease with which this special dessert can be prepared ahead make it perfect for any important dinner.
	www.paula-wolfert.com /recipes/fruit_terrine.html (1338 words)

	RecipeSource: Chocolate Mint Terrine
		Assemble the terrine: Remove the loaf pan from the freezer.
		Gently remove the pan from the terrine and smooth the sides and top with a small metal spatula.
		Refrigerate the terrine on the wire rack for 5 to 10 minutes, until the glaze is set.
	www.recipesource.com /desserts/chocolate/chocolate-mint-terrine1.html (1121 words)

	Sonoma Saveurs Artisan - Recipes - Terrine
		Place the foie gras into a terrine, pressing it into the shape of the terrine with your fingers to make the fit as tight as possible.
		Remove foie gras from the oven and from the Bain Marie, and drain off excess fat, reserving it for later use in sautéing potatoes or other vegetables.
		Lightly press the foie gras as it cools by covering it with a piece of stiff cardboard cut slightly smaller than the terrine and wrapped in several layers of plastic wrap.
	www.sonomasaveurs.com /recipe-terrine.htm (255 words)

	Game Recipes: Terrine of Venison with Juniper and Pistachio Nuts
		Pack mixture into loaf tin or terrine covering the surface with a double thickness of foil.
		Place terrine in a roasting tin and put on middle shelf of oven pour in about 2.5cm (1inch) of boiling water.
		When terrine is completely cold put in fridge (with weights still on) and leave overnight to firm.
	www.cumberland-sausage.net /recipes/venison_terrine.htm (328 words)

	Wild Mushroom and Veal Terrine with Roasted Yellow Pepper Coulis (Site not responding. Last check: 2007-08-13)
		In a large skillet cook the garlic and the onion in 2 tablespoons of the butter over moderately low heat, stirring, until the onion is softened, add the white mushrooms, and cook the mixture over moderate heat, stirring, for 5 minutes, or until the mushrooms are softened and begin to give off their liquid.
		Cover the terrine with a buttered sheet of foil and the lid, put the terrine in a baking pan, and add enough hot water to the pan to reach halfway up the sides of the terrine.
		Bake the terrine in the middle of a preheated 350oF oven for 1 hour to 1 hour and 14 minutes, or until a meat thermometer registers 165{ F. Let the terrine cool and pour off any excess liquid.
	dinnercoop.cs.cmu.edu /dinnercoop/Recipes/jody/MushroomVealTerrine.html (453 words)

	Foie Gras Terrine
		Place the terrine in the pan and fill the pan with hot water, coming up about 1/3 to 1/2 way up the sides of the terrine.
		Remove the terrine from the mold by rapping a corner lightly against the counter.
		Carefully top the salads with a slice of terrine and garnish with a julienne of apple soaked in lemon water and celery leaves.
	www.globalchefs.com /recipe/appetizer/web/app014foiw.htm (573 words)

	Become.com - Shop results for terrine
		These molds are ideal for creating terrines and pates which require uniform cooking The tight seal of the dish allows for easy layering and slicing The enamel lid has a small hole for venting allowing steam to escape slowly for quicker cooking L...
		This 4-quart oval terrine from Emile Henry's Artisan line is the ideal dish, both structurally and aesthetically, for an authentic and delicious dish like baked chicken and dumplings.
		Rectangular Terrine 6.25x4.5Produced by hand from Burgundy clay, it is specifically intended for preparing and serving your foie gras.
	www.become.com /shop?q=terrine (820 words)

	Charlie Trotter Baby Carrot Terrine
		A terrine of this sort is a wonderful way to present vegetables if you desire a particularly elegant preparation.
		Assemble the terrine by lining the mold (an 8 by 1 1/2 by 2 1/4-inch terrine mold is best, but other similar-size molds will also work) with a piece of plastic wrap large enough to hang over the edges of the mold.
		Remove the terrine from the mold and cut in 1/2-inch-thick slices with the plastic wrap on (remove the plastic wrap before serving).
	topchefs.chef2chef.net /recipes/trotter/trotter-baby-carrot-terrine.shtml (767 words)

	Saveur - Terrine de Foie Gras
		This luxurious terrine is a classic of French cuisine.
		Place terrine on 3 folded-over paper towels in the bottom of a deep skillet, and fill skillet with hot water to reach halfway up sides of terrine.
		To unmold, dip terrine in a bowl of warm water for 30 seconds, run a knife along edges, and invert onto a plate.
	www.saveur.com /article.jsp?ID=5036&typeID=120 (208 words)

	Hormel Foods - Glossary - Terrine
		As a type of kitchenware, the Terrine is a deep sided mold that is used for baking, steaming and freezing foods that are formed from the shape of the Terrine mold and when removed, retain a molded shape.
		The most common Terrine shapes are either oval or retangular with the actual Terrine mold consisting of both the deep-sided dish as well as a cover for the dish.
		It is not uncommon for desserts and a variety of food dishes that are baked and formed with the use of steel or tin meat loaf pans to be referred to as Terrines, both in reference to the pan and the food.
	www.hormel.com /kitchen/glossary.asp?id=34778 (282 words)

	Cook sister!: IMBB 9 - Terrine terrain (Site not responding. Last check: 2007-08-13)
		Some baked terrines hold themselves together after baking; others are held together by gelatine or egg custard; and others rely on the natural stickiness of their ingredients to hold their shape.
		After reading all the terrine recipes in the Western World (or so it felt!!) I eventually decided to put together a composite recipe of what sounded nice to me. The decision was also partly informed by what was lurking in my fridge...
		Due to the lack of binding ingredients (aspic, custard etc), the terrine's cohesive abilities were somewhat limited - in particular, the layer of rocket leaves was probably a mistake.
	cooksister.typepad.com /cook_sister/2004/10/imbb_terrine_te.html (1785 words)

	Terrine de Campagne (Site not responding. Last check: 2007-08-13)
		Set in a water bath, bring the water to the boil on top of the stove and cook the terrine in the heated oven for 1¼ - 1½ hours or until a skewer inserted for ½ minute into the mixture is hot to the touch when withdrawn.
		Cool until tepid, remove the luting paste and lid and press the terrine with a board, plate or the terrine lid turned upside down, and a 1kg weight until cold.
		Keep the terrine in the refrigerator for at least 3 days or up to a week to allow the flavour to mellow before serving.
	www.twinning.org.uk /terrine_de_campagne.htm (466 words)

	Cooks Recipes \| Foie Gras Terrine Recipe
		Line a classic terrine mold (12 x 4 x 2-inches) with a sheet of plastic wrap, leaving enough to overlap the edges by about 3-inches.
		Remove the terrine from the refrigerator and briefly submerge the bottom in hot water, then carefully lift it out of the mold, grabbing the plastic wrap.
		Wrap the terrine tightly in fresh plastic wrap, and refrigerate for 12 hours more.
	www.cooksrecipes.com /appetizer/foie-gras-terrine-recipe.html (335 words)

	Recipe: Roasted Vegetable and Goat Cheese Terrine
		To assemble the terrine, completely line the bottom and sides of a 9x5x3-inch glass or ceramic terrine (1 1/2 quarts) with slices of roasted eggplant, layering them lengthwise and overlapping them slightly as necessary; a 2 to 3-inch piece of eggplant should extend beyond the rim of the terrine all around.
		Cover the terrine with wax paper and place it in a larger baking dish half filled with hot water.
		Unmold the terrine by inverting it onto a cutting board and carefully tapping one end until the terrine drops out.
	www.recipelink.com /gm/31/23510 (393 words)

	AHA - Seafood Terrine with Shrimp and Asparagus
		AHA - Seafood Terrine with Shrimp and Asparagus
		If the terrine is not done yet, continue cooking it, a minute at a time, until it tests done.
		Let the terrine sit, still wrapped, for 2 to 3 minutes; it will cool a bit and shrink from the sides of the pan.
	www.deliciousdecisions.org /cb/show_search.cfm?RecipeID1=231&Nutrition1='Entrees'&st=1 (564 words)

	Arugula with Tomato Goat-Cheese Terrine by Marcus Samuelsson
		Arugula with Tomato Goat-Cheese Terrine by Marcus Samuelsson
		Transfer the tomato flesh to another bowl and add the remaining sliced garlic; set aside for the terrine.
		To serve, peel back the plastic wrap from the top of the terrine, invert it onto a cutting board, and remove the plastic wrap.
	www.leitesculinaria.com /recipes/cookbook/goat_cheese_terrine.html (487 words)

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