Sainte-Maure, Basil and Fresh Herb Terrine Recipe
This recipe from Chef Stéphane Reynaud’s new book, Terrine, proves that these dishes need not be difficult. Requiring no more effort than some slicing and rearranging, this beautiful, herbed log is heaven when slathered on a baguette or lavash crackers.
What to buy: Walnut oil can be found at gourmet grocery stores. As with most nut oils, it is highly perishable, so be sure to store it in the refrigerator.
Sainte-Maure is a goat cheese from the Loire region of France. It is rolled in ash and has a distinct, musty, citrusy flavor. It can be found in gourmet grocery stores and at specialty cheese shops. If you can’t find it, substitute any other chèvre (fresh goat cheese) that you can get your hands on.
Game plan: We found that this recipe tastes just as delicious if you slice the cheese into four pieces, but to make getting a chunk of both cheese and herbed butter on your cracker or baguette a bit easier, slice the cheese into 1/2-inch-thick disks and then spread butter in between with the basil leaves, forming a log. Roll the log up tightly in plastic wrap and chill for 30 minutes before serving.
This recipe was featured as part of our Terrines Made Easy story.
Photo Credit: Charlotte Lascève
- 100 g / 3 1/2 oz (7 tablespoons) slightly salted butter, softened
- 1/2 shallot, finely chopped
- 4 fresh chives, finely chopped
- 1 tablespoon walnut oil
- 1/2 teaspoon coarsely ground black pepper
- 1 fresh Sainte-Maure or other goats’ cheese
- 4 fresh basil leaves
- Sea salt
- Mix together the butter, shallot, chives, walnut oil and pepper in a bowl. Cut the cheese into four thick slices. Divide the shallot butter and basil leaves among the slices and reassemble the cheese. Sprinkle with sea salt.
Beverage pairing: E. Guigal Condrieu, France. Condrieu is made from the Viognier grape and is famous for its floral and honeyed flavors and aromas, which make a nice accompaniment to this rich but tempered terrine. In addition, this Condrieu has apparent minerality and structure, bringing some pep to the combination.
Recipe from TERRINE by Stéphane Reynaud (Phaidon, $29.95), www.phaidon.com
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
tres jolie! Perfect recipe for our french brunch in the garden this weekend to celebrate spring. Merci
I am fortunate enough to be living in the Loire Valley right now and have had Saint-Maure several times a week my whole visit (it's in my fridge right now). I would suggest that if you can't find the original that you get the most firm chèvre you can find--it's quite hard cheese (always crumbles a bit when i slice it for tomate sandwiches). I'd also suggest another pairing: a Loire Valley Vouvray...+READ
I am fortunate enough to be living in the Loire Valley right now and have had Saint-Maure several times a week my whole visit (it's in my fridge right now). I would suggest that if you can't find the original that you get the most firm chèvre you can find--it's quite hard cheese (always crumbles a bit when i slice it for tomate sandwiches). I'd also suggest another pairing: a Loire Valley Vouvray demi-sec blanc. In my experience, it works quite well. Tchin-tchin!-COLLAPSE
damn...i should proofread...ishould proofread...i should proofread.....
My mother in-law ...since her very American trip to France,,,,says "a day without go tcheese is like a day without sunshine"...this sound lovely....a great amuse bouche...I love Condrieu
Riverliz,
The one we used was 12 ounces.Let us know how it turns out.
What should the size or weight of the cheese be if you replace the one in the recipe?
This looks lovely -- ideal for a dinner party i am hosting on saturday to welcome in spring. I'll let you know how it turns out...
Refreshing that nobody has anything nasty to say about this one (yet).