LE CREUSET PATE TERRINE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

More about "le creuset pate terrine recipes"

COUNTRY TERRINE RECIPE | EPICURIOUS



Country Terrine Recipe | Epicurious image

_Terrine de Campagne_ The straightforward character of this terrine reminds us of the words of Richard Olney, an influential American cookbook writer and editor who rusticated in the French countryside for almost 50 years. "A simple terrine," he wrote in his Simple French Food, "is never so good as when prepared in the easiest possible way, all of the ingredients of the composition mixed, pell-mell but intimately, together."

Provided by EPICURIOUS.COM

Total Time 3 days (includes marinating and chilling)

Cook Time 1 hr

Yield Makes 12 to 14 servings

Number Of Ingredients 23

1 cup finely chopped onion (1 large)
2 tablespoons unsalted butter
2 garlic cloves, finely chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried, crumbled
1 tablespoon kosher salt or 1 1/2 teaspoons table salt
1 teaspoon black peppercorns
1/2 teaspoon whole allspice or 1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1 Turkish or 1/2 California bay leaf
1/2 cup heavy cream
2 large eggs
3 tablespoons Cognac or other brandy
1/2 lb chicken livers, trimmed
1 lb ground fatty pork shoulder or half lean pork and half fresh pork fatback (without rind)
1/2 lb ground fatty veal (preferably veal breast)
1/2 lb baked ham (1/2-inch slice), cut into 1/2-inch cubes
12 bacon slices (about 3/4 lb)
Accompaniments: cornichons; mustard; bread or crackers
an electric coffee/spice grinder; a 6-cup terrine mold or loaf pan; an instant-read thermometer

Steps:

  • Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. Add garlic and thyme and cook, stirring, 1 minute. Transfer to a large bowl set in a bowl of ice.
  • While onion cools, pulse salt, peppercorns, allspice, nutmeg, and bay leaf in grinder until finely ground. Add to onion mixture and whisk in cream, eggs, and brandy until combined well.
  • Pulse chicken livers in a food processor until finely chopped, then add to onion mixture along with ground pork and veal and mix together well with your hands or a wooden spoon. Stir in ham cubes.
  • Line bottom and long sides of terrine mold crosswise with about 6 to 9 strips of bacon, arranging them close together (but not overlapping) and leaving a 1/2- to 2-inch overhang. Fill terrine evenly with ground-meat mixture, rapping terrine on counter to compact it (it will mound slightly above edge). Cover top of terrine lengthwise with 2 or 3 more bacon slices if necessary to cover completely, and fold overhanging ends of bacon back over these. Cover terrine with plastic wrap and chill at least 8 hours to marinate meats.
  • Put oven rack in middle position and preheat oven to 325°F.
  • Discard plastic wrap and cover terrine tightly with a double layer of foil.
  • Bake terrine in a water bath until thermometer inserted diagonally through foil at least 2 inches into center of terrine registers 155 to 160°F, 1 3/4 to 2 hours. Remove foil and let terrine stand in mold on a rack, 30 minutes.
  • Put terrine in mold in a cleaned baking pan. Put a piece of parchment or wax paper over top of terrine, then place on top of parchment another same-size terrine mold or a piece of wood or heavy cardboard cut to fit inside mold and wrapped in foil. Put 2 to 3 (1-pound) cans on terrine or on wood or cardboard to weight cooked terrine. Chill terrine in pan with weights until completely cold, at least 4 hours. Continue to chill terrine, with or without weights, at least 24 hours to allow flavors to develop.
  • Run a knife around inside edge of terrine and let stand in mold in a pan with 1 inch of hot water (to loosen bottom) 2 minutes. Tip terrine mold (holding terrine) to drain excess liquid, then invert a cutting board over terrine, reinvert terrine onto cutting board, and gently wipe outside of terrine (bacon strips) with a paper towel. Let terrine stand at room temperature for 30 minutes before serving, then transfer to a platter if desired and cut, as needed, into 1/2-inch-thick slices.

RECIPES, DINNERS AND EASY MEAL IDEAS - FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button {padding:1px;cursor:pointer;border …
From foodnetwork.com
See details


RECIPES, DINNERS AND EASY MEAL IDEAS - FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button {padding:1px;cursor:pointer;border …
From foodnetwork.com
See details


LE CREUSET RECIPES SHOP | LE CREUSET® OFFICIAL SITE
Main Ingredient. Selection will refresh the page with new results. Beef (20) Refine by Main Ingredient: Beef. Braised Beef (1) Refine by Main Ingredient: Braised Beef. Bread (21) Refine by Main Ingredient: …
From lecreuset.com
See details


LE CREUSET TECHNIQUE: THE SEAFOOD TERRINE - FOOD NEWS
Seafood Terrine. 1 cup heavy cream; ½ teaspoon saffron; 16 ounces peeled and deveined shrimp; 2 egg whites; 1 teaspoon salt; 1 leek, white part only, thoroughly cleaned, diced small and …
From foodnewsnews.com
See details


DUTCH OVEN AND FRENCH OVEN COOKING RECIPES | LE CREUSET
Deep Fry Pan (6) Refine by Cookware: Deep Fry Pan. Mini Casserole (6) Refine by Cookware: Mini Casserole. Muffin Tray (6) Refine by Cookware: Muffin Tray. Chef's French Oven (5) Refine by …
From lecreuset.ca
See details


THE LE CREUSET TECHNIQUE SERIES WITH MICHAEL RUHLMAN ...
From m.youtube.com
See details


ENAMELLED CAST IRON PâTé TERRINE MOLD WITH LID - LE CREUSET
Inspired by early Le Creuset designs from the 1930s and 1940s, our Pâté Terrine is beloved for its ability to double as a cooking and a serving dish. The Pâté Terrine with lid can be used for a variety of recipes, including foie gras, breads, cakes, custards, and head cheese. Crafted with enamelled cast iron, the Pâté Terrine …
From lecreuset.ca
See details


LE CREUSET CAST-IRON PâTé TERRINE MOLD | WILLIAMS SONOMA
This cast-iron terrine from Le Creuset excels at gentle, even heating, essential for slowly cooked pâtés. Ideally sized for lasagna, meatloaf, bread or even custard, the heavy, tight-fitting lid seals in steam, so foods emerge tender and moist. 1 1/2-qt. cap. Cast iron …
From williams-sonoma.com
See details


LE CREUSET HERITAGE STONEWARE PâTé TERRINE DISH WITH PRESS ...
Vibrant, colorful exterior for oven-to-table presentation. Flared handles with traditional scalloped design offer a steady grip. Coordinates with Le Creuset …
From williams-sonoma.com
See details


TERRINE AND PâTé - THE LAYOVER LOUNGE FORUM - TRIPADVISOR
Aug 31, 2021 · I make pate a couple of times a year. The recipe comes from the Silver Palette Cookbook - which shows how old I am... LOL. Don't make terrines anymore.. too fussy. Although I do have a Le Creuset Terrine …
From tripadvisor.com
See details


AMAZON.COM: LE CREUSET ENAMELED CAST IRON PâTé TERRI…
Drawn from early Le creuset designs from the 1930s and 1940s, this cast-iron pate terrine also works well for baking cakes, breads, and lasagna, or for assembling a frozen dessert of sponge …
From amazon.com
See details


LE CREUSET HERITAGE ENAMELED CAST IRON PATE TERRINE ...
Le Creuset Terrine Mold 2 Qt. Dimensions - 13.75" L. x 4.25" W. x 4.5" H. (includes lid) Le Creuset Terrine Mold 2 Qt. Shipping Weight - …
From everythingkitchens.com
See details


HERITAGE PATE TERRINE WITH PRESS - FTT ONLINE - LE CREUSET
Heritage Pate Terrine with Press - Factory to Table Sale FREE GIFT WITH PURCHASE | FREE SHIPPING ON ORDERS OVER $99 Free set of 2 stoneware frill bowls with $250 purchase available …
From lecreuset.com
See details


LE CREUSET PATE TERRINE IN CERISE | CHEFS CORNER STORE
34-042020. UPC: 024147042020. Description. A pate terrine is traditionally used for compacting pâté and other meat mixtures. Use this cast iron pan and lid from Le Creuset to bake and serve …
From chefscornerstore.com
See details


AMAZON.COM: LE CREUSET HERITAGE STONEWARE PATE TERRI…
This traditional French Pate Terrine features vertical sides and a tight-fitting lid, plus a press for compacting a terrine to the ideal texture. Le Creuset stoneware is an extremely durable and versatile choice for one-dish baking, serving, and storing. The Heritage collection brings back vintage designs from Le Creuset…
From amazon.com
See details