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Terrines Made Easy
Go beyond pâté with these simple recipes
Terrines get a bad rap. The most common version, pâté, has the amazing knack of making people wrinkle their noses in disgust at the texture or unappetizing color. And preparing a classic terrine can be a tedious process. But chef and cookbook author Stéphane Reynaud, who first won over meat-lovers by professing his affinity for pork in Pork & Sons (which contributor Sara Dickerman wrote about in 2007), is on a mission to convince the world that terrines are worth your attention. He’s published a cookbook boldly titled Terrine.
As you’ll see from our interview with Reynaud, he uses the term terrine rather loosely to apply to nearly anything that one molds into a form and then slices to serve. The three recipes we’ve chosen demonstrate the scope of the dish. From the elegant cheese option and the more classic spring vegetable version to the universally adored crêpe terrine, one of these is sure to win you over.
Recipes from TERRINE by Stéphane Reynaud (Phaidon, $29.95), www.phaidon.com
Photo Credit: Charlotte Lascève
These terrines look pretty lame. Where's the fat and meat?
Interesting concept.
The vegetable terrine kind of reminds me of a bagel spread that is not mixed and put on a plate. Doesnt really look gross.
The crepe one looks tasty but not really terrine like.
I guess it's kinda like that restaurant chain that has a dessert called "pot de creme" which is really pudding in a cup,lol.
The classic pate terrine which the author says people "wrinkle their noses at" is certainly more appetizing than anything pictured here except for maybe the stacked crepes...that one looks like a take on a classic Hungarian desert which is darned good but hardly a terrine.
I didn't have the same response to the picture of the vegetable terrine -- I thought it looked kind of interesting and wondered what it was made with. I don't know if I'd make it, but I would eat it if someone else made it.
Chef, you obviously don't get it. Maybe you should check out the recipes (esp the middle one) and the interview link before posting such a closed-minded comment.
What would deserve "Your" attention?
Yeah, seriously... a book dedicated to stacking foods on top of each other and the slicing it? I don't care if there is a French word for it or not, those three pictures above looks like random foods smashed up together not some culinary technique that deserves any attention.
hahaha though i keep a open mind and base my judgement about food on look, taste and texture mwliechtys comment... hilarious.
I don't think I'd be able to eat the vegetable terrine.
That's fine! More for me :D
I think the rustic looks works for a casual garden party...
mwliecthy, looks are deceiving here because though the spring vegetable terrine isn't beauteous, it tastes great. give it a try and let us know what you think. and, Pesel, the book is very nice so be sure to peruse it next time you get a chance.
Anything for a gimmick.
The spring vegetable turrine is the ugliest, most unappetizing thing I've ever seen.