COUNTRY TERRINE RECIPE | EPICURIOUS
_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
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.
LOAF PAN CREAMY CHICKEN POT PIE RECIPE - PILLSBURY.COM
Love pot pie, but don’t want all the leftovers? This version, based on our popular Classic Chicken Pot Pie recipe, is perfect for smaller households. (Not to mention super easy to make, thanks to the jumpstart it gets from our unbeatable pie crust.)
Provided by Pillsbury Kitchens
Total Time 1 hours 15 minutes
Prep Time 20 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Spray 8x4-inch loaf pan with cooking spray. Unfold crust; place in bottom and up sides of pan. Let edges of crust fall over outside of pan.
- In 4-quart saucepan, melt butter over medium heat. Add flour and seasoning; cook and stir 30 to 60 seconds or until thickened. Stir in frozen vegetables and chicken. Stir in broth and whipping cream; heat to boiling, stirring frequently. Cook 1 to 3 minutes or until thickened.
- Pour into crust-lined loaf pan. Drape crust loosely over filling.
- Bake 40 to 45 minutes or until filling is bubbly and crust is deep golden brown. Filling will be saucy. Let stand 10 minutes.
Nutrition Facts : Calories 440 , CarbohydrateContent 31 g, CholesterolContent 85 mg, FatContent 5 , FiberContent 2 g, ProteinContent 18 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 650 mg, SugarContent 1 g, TransFatContent 1/2 g
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loaf pan: [noun] a deep rectangular pan of metal or glass used for baking food in the form of loaves.
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From merriam-webster.com
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A long, deep dish or pan for baking bread, cake, etc. ‘spoon the batter into two greased and floured loaf pans’. More example sentences. ‘I don't recall where we got our loaf pan, but it's pretty old.’. ‘I also made the cakes pretty small because I don't own regular-sized loaf pans.’. ‘Divide evenly into the two loaf pans and bake for 2 1/2 to 3 hours.’.
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From lexico.com
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Nov 30, 2021 · The loaf pan's heat wilts the salad perfectly. Loaf pan cooking works best for solid foods (so no soups and stews). You can turn any baked meal for one to four people into a loaf pan dinner by dividing your portions between loaf pans. Once out of the oven, you can serve your loaf pan meal immediately out of the pan—just use a trivet or heat ...
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From simplyrecipes.com
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From recipetips.com
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From allrecipes.com
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From tasteofhome.com
From tasteofhome.com
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From merriam-webster.com
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THE SIMPLY RECIPES GUIDE TO LOAF PANS
Jul 02, 2019 · 8 1/2-Inch Pans vs 9-Inch Pans. In America, what recipes call a “ standard loaf pan ” is 8-1/2 x 4-1/2 x 2-1/2 inches. If a store sells only one size of loaf pan, this is probably it. If you own one loaf pan, it should probably be this size. But larger loaf pans are not uncommon, either in stores or for recipes.
From simplyrecipes.com
From simplyrecipes.com
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LOAF PAN ENGLISH DEFINITION AND MEANING | LEXICO.COM
‘In a loaf pan I think the meat just sits in the fat while cooking.’ ‘Many gluten-free bread recipes call for the bread to be baked in a loaf pan because of that batter-like consistency, she adds.’ ‘Any extra dough can be baked in a loaf pan or muffin pans.’ ‘I baked the batter in a loaf pan with the crumb topping to take with us ...
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From lexico.com
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Sep 26, 2021 · Loaf pans are incredibly versatile, not just for quick breads and yeasted loaves, but also for babkas, pound cakes, coffee cakes, and freezing ice cream. For cooks who spend more of their time whipping up savory recipes, a sturdy loaf pan is a perfect vessel for meatloaf, gratins, and even terrines for the more adventurous chefs.
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From thespruceeats.com
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Hello there!My darling partner bought me this beautiful new loaf pan and I'm dying to get baking but I do not have any idea what recipe to use in it. I typically make 2 boules in my Dutch oven but I only have the one loaf pan... I also don't know if my regular recipe would work with this lidded pan. I have an abundance of starter at the moment so preferably a recipe that needs
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From thefreshloaf.com
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From foodnetwork.com
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From share-recipes.net
From share-recipes.net
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PAN HAUS - TASTY GERMAN RECIPES
Cook stirring often till oatmeal thickens. Stir in meat and season to taste with savory. Cook another 15 min until savory flavor is infused. Either summer or winter will work. Winter has a stronger flavor, but but summer is more available in grocery. Line loaf pans with waxed or parchment paper, fill with mixture and refrigerate overnight ...
From tasty-german-recipe.com
From tasty-german-recipe.com
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Jan 20, 2020 · 6×2 inch round pan holds 4 cups of batter, the same as an 8×4 inch loaf pan. Fun discovery! Cupcake recipes yielding 12-16 cupcakes fit wonderfully in 3 6-inch cake pans. See my 6 inch cakes for more information. 8×2 inch round pan holds 6 cups of batter.
From sallysbakingaddiction.com
From sallysbakingaddiction.com
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A time-saving pan! Cut about 25% off the time needed to bake a typical 1-hour quick bread with this longer, slimmer pan. We love how this pan creates smaller slices than a traditional full-sized loaf, perfect for an afternoon snack. Stoneware retains heat to keeps your just-baked quick bread warm at the table for longer.
From shop.kingarthurbaking.com
From shop.kingarthurbaking.com
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Preheat the oven to 375 degrees F. Heat the olive oil in a medium saucepan over medium-high heat. Add the onion, garlic and 1/2 teaspoon salt and saute until the onion is translucent and softened ...
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From foodnetwork.com
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BREAD & LOAF PANS - NORDIC WARE
Bread & Loaf Pans. 20% Off any order over $50. Free Shipping on all orders over $35 (See Shipping Info) 30% off any order over $100. 3D Cakes (4) 75th Anniversary Braided Bundt® Collection (5) Autumn Baking (18) Bacon Pans (11) Bakeware Accessories (19)
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From nordicware.com
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Sep 11, 2020 · Directions. In the bowl of your stand mixer, combine the water, semolina flour, honey, yeast, and bread flour. Stir to combine. Cover and set aside for 20 minutes. Add the white wheat flour, salt, and butter and knead with the dough hook attachment of your stand mixer until the dough is smooth and elastic. Flour your work surface lightly, and ...
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From seriouseats.com
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