Cooking Classics: Terrine

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The Technique

Terrine

A terrine is a classic French combination of ground meats ranging from pork, veal & seafood to nuts, vegetables, spices & herbs. What distinguishes it from the typical pâté, is that it is blended & generally bound with an egg, then placed in a mold & baked in a bain-marie. Utilizing a water bath technique will ensure the terrine doesn’t cook at too high of a temperature thus resulting in a wonderful texture. After the terrine is removed & allowed to cool, it may be sliced & served with a variety of accouterments ranging from mustard & aïoli to pickles, cornichons & capers. Rosemary Veal Terrine With Mushrooms & Pistachios makes a delightful appetizer when entertaining as it may be prepared ahead of time & served at a moments notice. Be certain to accompany with homemade bread slices such as Ficelle or Pain de Campagne. Learn how to make a French classic in your very own kitchen.

Rosemary Veal Terrine With Mushrooms & Pistachios By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Tecniques. French Classics Cooking Baking Tutorials Modern Southern Socials RebeccaGordon Pastry Chef TV Cooking Personality Southern Hostess Birmingham AlabamaGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickRosemary Veal Terrine With Mushrooms & Pistachios
makes 8 servings

18 thin bacon slices
1 Tbsp butter
1 {4-oz} package assorted mushrooms such as crimini, oyster & shiitake, finely chopped
2 Tbsp minced shallots
1/4 cup white wine
4 cloves roasted garlic, smashed
1 1/4 lbs ground veal
1 cup fresh bread crumbs
1/2 cup dry roasted & salted pistachios, chopped
1 egg
1/4 cup heavy cream
2 tsp chopped fresh rosemary
1 tsp kosher salt 
1/4 tsp freshly ground pepper
1/4 tsp ground nutmeg
Ficelle & Classic Bread & Butter Pickles
Dijon mustard 

Line 3 {5 x 3-inch} loaf pans with the bacon slices. Set aside. Melt the butter in a small skillet over Medium heat; add the mushrooms & the shallots. Cook, stirring occasionally, 5 minutes or until the liquid releases from the mushrooms & the skillet is close to dry. Add the wine & scrape the browned bits from the bottom of the pan. Cook a minute or two or until most of the liquid evaporates. Turn off the heat & stir in the garlic to evenly disperse. Let stand 10 minutes. 

Preheat the oven to 325 degrees. Combine the veal, the mushroom mixture, the bread crumbs, the pistachios, the egg, the cream, the rosemary, the salt, the pepper & the nutmeg in a large bowl. Divide the mixture between the prepared pans then fold the bacon over the top to cover. Place in standard loaf pans or a 13 x 9-inch pan & cover tightly with lightly greased foil. Pour hot water half way up the sides then place in the oven. Bake 1 hour or until an internal temperature registers 160 degrees. 

Remove the terrines from the oven & place on a wire rack. Discard the foil. Let stand 30 minutes. Carefully drain any bacon fat from the terrines. Place the pans in a large pan & top with parchment paper. Place another pan over it. Fill it with 4 to 5 pounds of sundry cans. Chill 8 hours. Invert the terrines onto a cutting board & slice them into 1/4-inch pieces. Serve with bread, mustard & desired accouterments.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK 
{testing notes}

How To Make Rosemary Veal Terrine With Mushrooms & Pistachios

Terrines may be baked in all sorts of dishes. The key is to be certain it will fit into a larger pan so it is cooked in a bain-marie. The recipe, in it’s entirety, may be portioned into a standard loaf pan, if desired. Bake as directed increasing the time in the oven if necessary using the temperature as your guide.

Rosemary Veal Terrine With Mushrooms & Pistachios By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Tecniques. French Classics Cooking Baking Tutorials Modern Southern Socials RebeccaGordon Pastry Chef TV Cooking Personality Southern Hostess Birmingham Alabamarebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

Rosemary Veal Terrine With Mushrooms & Pistachios By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Tecniques. French Classics Cooking Baking Tutorials Modern Southern Socials RebeccaGordon Pastry Chef TV Cooking Personality Southern Hostess Birmingham AlabamaNo. 1

Line 3 {5 x 3-inch} loaf pans with the bacon slices. Set aside. Melt the butter in a small skillet over Medium heat; add the mushrooms & the shallots. Cook, stirring occasionally, 5 minutes or until the liquid releases from the mushrooms & the skillet is close to dry. Add the wine & scrape the browned bits from the bottom of the pan. Cook a minute or two or until most of the liquid evaporates. Turn off the heat & stir in the garlic to evenly disperse. Let stand 10 minutes.

Rosemary Veal Terrine With Mushrooms & Pistachios By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Tecniques. French Classics Cooking Baking Tutorials Modern Southern Socials RebeccaGordon Pastry Chef TV Cooking Personality Southern Hostess Birmingham AlabamaNo. 2

Preheat the oven to 325 degrees. Combine the veal, the mushroom mixture, the bread crumbs, the pistachios, the egg, the cream, the rosemary, the salt, the pepper & the nutmeg in a large bowl. Divide the mixture between the prepared pans then fold the bacon over the top to cover.

Rosemary Veal Terrine With Mushrooms & Pistachios By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Tecniques. French Classics Cooking Baking Tutorials Modern Southern Socials RebeccaGordon Pastry Chef TV Cooking Personality Southern Hostess Birmingham AlabamaNo. 3

Place in standard loaf pans or a 13 x 9-inch pan & cover tightly with lightly greased foil. Pour hot water half way up the sides then place in the oven. Bake 1 hour or until an internal temperature registers 160 degrees.

Rosemary Veal Terrine With Mushrooms & Pistachios By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Tecniques. French Classics Cooking Baking Tutorials Modern Southern Socials RebeccaGordon Pastry Chef TV Cooking Personality Southern Hostess Birmingham AlabamaNo. 4

Remove the terrines from the oven & place on a wire rack. Discard the foil. Let stand 30 minutes. Carefully drain any bacon fat from the terrines. Place the pans in a large pan & top with parchment paper. Place another pan over it. Fill it with 4 to 5 pounds of sundry cans. Chill 8 hours. Invert the terrines onto a cutting board & slice them into 1/4-inch pieces. Serve with bread, mustard & desired accouterments.

The Tune
“All The Things You Are” Ella Fitzgerald

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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