Terrine T-7 Notice

The Northwestern International Terrine Event is scheduled for July 31, and participants are madly searching out or creating recipes for something different.

I understand that Jenise currently favours something involving green Jello and pineapple, but as she also says she plans to be victorious in the half time bocce game this year we can probably take that with a grain of salt (fleur de sel, of course). (Just kidding, Jenise....)

There is nothing wrong with liking green jello. Nothing.

Jenise even sent me a recipe :

[Jenise]

I'm racking my brain to remember what I did last year--heck, I didn't even have a kitchen then. Where was I?

OH YEAH, the boulliabaise terrine.

[Jenise]

Jenise even sent me a recipe :

And dammit, you better not blow it: there's a lot of technique involved in folding in that cottage cheese. Don't overmix!

There is nothing wrong with liking green jello. Nothing.

Or any other color for that matter. My mom used to make a killer jello salad with lime jello, grated onion to taste, cream cheese chunks, avocado, and a combination of pineapple and mandarin oranges. I still make it at Thanksgiving sometimes as our family loves it. Hey, I grew up in the 50's - what can I say!

Get enough vodka into that lime cheese salad and you'll win the competition hands down!

[Jenise]

Get enough vodka into that lime cheese salad

Ah, the famous "Mormon Funeral" version lime cheese salad!

If it's T -7 someone must do a 7 layer jello job !

Anyway....how did this famous event evolve and what are the parameters? I personally like the half time stretch but think it a great idea for getting some like minds together.

I thought it up (7 years ago) when looking for something a bunch of foodies and wine fanatics could do in the garden in summer without knocking ourselves out cooking on the day.

I came up with terrines as something that you could both put a lot of creativity into, as they offer lots of scope for fancy cooking, and that you could do ahead - in fact for the most part NEED to be doen a day or two ahead.

That means that on the day, aside from carving them up onto serving plates, and popping a couple of corks, all the work is already over and even the guys presenting their terrine needs no more than maybe 10 minutes of prep and then can sit and enjoy the food and wine with everyone else.

The format is 6 couples each present one terrine and two wines that they think will complement it. We work out the order and then work our way through the 6 presentations over 4- 5 hours.

Pictures and descriptions as well as wine notes are available at

2004 - 2007 http://www.rhodo.citymax.com/f/Terrines_2004_to_2007.pdf

2008 http://www.wineloverspage.com/forum/village/viewtopic.php?f=3&t=17476&p=147830&hilit=terrine+t+5#p147830

2009 http://www.wineloverspage.com/forum/village/viewtopic.php?f=3&t=25872

[Jenise]

If it's T -7 someone must do a 7 layer jello job !

Anyway....how did this famous event evolve and what are the parameters? I personally like the half time stretch but think it a great idea for getting some like minds together.

Christina, I was SO lucky to have met Bill and Susan right about the time that this group was being formed. I had shown up at their house for another garden event with a sun-dried tomato cheesecake in tow, and the rest is history.

The format's wonderful. By definition it's a potluck, but the way it's structured into courses and limited to a category of classic french cuisine (within which are infinite possibilities) takes it to a stratospheric level of potluck dining that maximizes both elegance and leisure. I had great fun, just now, looking back through all the dishes. The experience creates such good memories that though Bill doesn't describe who made what in his notes, I remember each and every one.

Btw, anyone looking at the scallop and crab terrine in Bill's first link, that was mine, and the photo's upside down. What I did, or tried to do, was create an acquarium scene with fish, reeds and corals. Could have done better but it looked pretty cute.

Btw, anyone looking at the scallop and crab terrine in Bill's first link, that was mine, and the photo's upside down. What I did, or tried to do, was create an acquarium scene with fish, reeds and corals. Could have done better but it looked pretty cute.

We'll expect no less this year. Jenise has chosen duck. We will expect to see quackers in aspic dancing across the top of her creation! I canardly wait!

[Jenise]

We'll expect no less this year. Jenise has chosen duck. We will expect to see quackers in aspic dancing across the top of her creation! I canardly wait!

LOL. Good thing I've got four more weeks to come up with something daffy. You, of course, will be planning your signature tomato-pickle garnish?

LOL. Good thing I've got four more weeks to come up with something daffy. You, of course, will be planning your signature tomato-pickle garnish?

If you look at last year you'll see my retsrained grape bunch motif.....but I may revert to form It makes it easier for me to remember what I did in years to come.

Only two weeks to T-7, the international all terrine vehicle.
Just about everyone has chosen their themes. Here is a sneak peek at a trial version of one attendee (not me) - a chicken galantine with a trial salad (a galantine involves boning the carcass and then stuffing it with a forcemeat).




I have chosen a mushroom theme (using a ground chicken force meat 'carrier') and am still thinking about what wines to match with it. I thought of pinot, but I also am thinking of Bordeaux and perhaps Northern Rhone so as to have contrasting wines that we can judge as to suitability with a given terrine (cooks attending with a spouse bring two bottles). Or a N. Rhone Syrah and a New World Syrah - I have an interesting Chilean that might work well.....

Jenise will be doing something interesting, but I'll leave it to her to tell you about it.

[Jenise]

Coop's galantine looks magnificent.

I'm doing a Pacific Northwest version of a duck and hazelnut terrine en croute with lingonberry gastrique and a side garnish of chiogga beet carpaccio with homemade ricotta. The filling itself is going to be a layering of forecemeats, chunks of duck meat and duck liver possibly augmented with chicken livers if I can't get more of the other. My two wines will be a contrast of Oregon pinot noir with another not yet chosen.

Manny's doing a foie gras creme brulee, right? Anyone else weigh in yet with particulars?

We'll also have seafood terrine (after the FG), Coop-'s roll 'o' chicken, my mushroom creation, your quackers, and a veal dish of some sort. I'll try to post updates as I get them.

Just nailed my 'shroom source for several pounds of chanterelles, morels, and various other fungi! Saved me from Death by Visa card at Whole Paycheque!