Terrine De Poireaux Recipes

COUNTRY TERRINE

Steps:

• Assemble and marinate terrine:
• 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.
• Bake terrine:
• 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.
• Weight terrine:
• 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.
• To serve:
• 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.

TERRINE DE POIREAUX

Steps:

• Preheat the oven to 350 degrees. Grease a 5-by-12-inch or 4-by-10-inch terrine pan, and then line it with plastic wrap.
• Bring a pot half full of water with a tablespoon of salt to a boil, add the leeks, and boil for 10 minutes, or until fork-tender. Remove them gently from the water, and plunge them into ice water for about 10 minutes. Drain well, pat very dry, and cut the leeks in half lengthwise.
• Sauté the mushrooms in the butter in a small frying pan, seasoning them with salt and pepper to taste, until they are golden brown-about 5 minutes. Spread half the cooked mushrooms and any remaining butter evenly in the bottom of the prepared terrine.
• Pour the milk into a large bowl. Dip the bread in the milk and squeeze gently to remove the excess liquid. Place the bread, the eggs, the cream, 1 teaspoon salt, 1/4 teaspoon pepper, the nutmeg, and the cayenne pepper in the bowl of a food processor equipped with the steel blade. Purée until creamy and uniform, and pour about a third of the mixture into the terrine. Press half of the leeks gently lengthwise into the terrine, cover with another third of the batter, and scatter on the remaining mushrooms. Repeat, using up the remaining leeks and remaining batter.
• Cover the terrine with aluminum foil, and place it in a baking pan filled with enough boiling water to come halfway up the sides of the terrine. Bake for about 60 minutes, or until set and no longer wobbly in the center. Once it is cool enough to handle, unmold the terrine by flipping it over onto a serving plate. Slice, and serve warm or at room temperature. You can also cut the terrine into about ten slices in the mold. Then, when ready to serve, just microwave the slices and serve on individual plates.