Terrine Day Minus 10

And counting - down to the 8th Annual International Terrine Event.

Hey Jenise - did you succeed in getting that Cool Whip to stick to the pineapple......

[Jenise]

Why no, Bill, but it stuck to me....

Why no, Bill, but it stuck to me....

[Jenise]

I'm thinking of making a terrine for this Saturday too. What's the weather forecast?

I'm thinking of making a terrine for this Saturday too. What's the weather forecast?

It just got better - no rain and probable mixed sun. A terrine would be fine. Actually I have a test terrine in the fridge myself, but it will probably be consumed by then! Picked up a nice big truffle the other day.....

[Jenise]

I'm going to do the classic ham-parsley combo but in a very non-classic, contemporary composition. I've had the architecture of this terrine in my head for years, just kind of waited to be inspired for what kind of flavors to put in it. Today, I decided.

I am a big fan of jambon persille in all the variations so I'll look forward to yours!

[Jenise]

I am a big fan of jambon persille in all the variations so I'll look forward to yours!

Major favorite of mine, too. Made one a few years ago for your Terrine Day, which was also unconventionally constructed. This one will be more so. Unless I don't have enough ham...(see my newest post). Grrrr.

Theme song for you to cook by: http://www.youtube.com/watch?v=oFRbZJXjWIA Jammin persille!

[Jenise]

Definitely curious about your terrine. I'm VERY good at picturing flavor combinations, but lobster, foie gras and veal doesn't immediately set up. Although, wait, I do recall having scallops topped with slivers of foie that just rocked. Suddenly, I can see the potential!

Definitely curious about your terrine. I'm VERY good at picturing flavor combinations, but lobster, foie gras and veal doesn't immediately set up. Although, wait, I do recall having scallops topped with slivers of foie that just rocked. Suddenly, I can see the potential!

No FG this time. Layers of lobster and sweetbreads with black truffle in a Port gelee will have to do!

[Jenise]

Definitely curious about your terrine. I'm VERY good at picturing flavor combinations, but lobster, foie gras and veal doesn't immediately set up. Although, wait, I do recall having scallops topped with slivers of foie that just rocked. Suddenly, I can see the potential!

No FG this time. Layers of lobster and sweetbreads with black truffle in a Port gelee will have to do!

And all of this will be gone by tomorrow? You're incorrigible. Btw, the scallops with foie I mentioned were set in a port wine sauce. Great combination.

Jenise should post a separate thread on her ham terrine - it was great! Perfect accompaniment with cold potato cubes and parsley.

[Jenise]

Thanks, Bill. This is a recipe/method I've been developing, and yesterday's version was damned near perfect. I loved it, especially with that 89 Marcobrunn Auslese.

Btw, I meant to bring my camera to photograph it. Forgot, then was going to ask you to, then realized you didn't bring the cam down to the garden and just thought oh well, it lives in my heart.