August 14, 2015
A Delicious Beef and Vegetable Terrine
Savory summer vegetables picked fresh from my garden are some of the best elements for making a delicious French inspired terrine.
A terrine commonly refers to a French forcemeat loaf made with coarsely chopped ingredients. I have made several terrines on my television shows - check my web site for terrine recipes.
During my most recent stay at Skylands, my home in Seal Harbor, Maine, I hosted a lovely gathering for some close friends and neighbors. Chef pierre of PS Tailored Events made a delicious terrine using boiled cuts of beef and fresh vegetables grown at my Bedford farm.
Here are some photos…
1 A terrine commonly refers to a French forcemeat loaf made with coarsely chopped ingredients. Chef Pierre Schaedelin of PS Tailored Events made our terrine using beef and fresh vegetables from my gardens. http://pstailoredevents.com
2 Pierre used this gorgeous head of savoy cabbage for the recipe - it was harvested from my garden at Bedford. Pierre chose beef short ribs and beef top round for this terrine. These cuts work well because they get very tender during the long cooking times.
3 Terrines can be very nutritious meals when the right ingredients are used, such as all these fresh vegetables from my farm.
4 Here were the beginnings of a stock. The stock helped provide flavor and structure to the terrine.
5 To char these onions, Pierre put them directly onto the stove.
6 These carrots came from my garden - I had a particularly good crop this year.
7 We used different varieties and colors of delicious carrots.
8 Pierre dissolved gelatin into this stock of vegetables and herbs to provide structure to the terrine. Originally, terrines were made as a way to preserve the food. Salt was used instead of gelatin. It was a nice way to use leftovers.
9 These were all the raw ingredients. "Mis en place", a French culinary phrase meaning to "put in place" as in the set-up of ingredients, is key in all cooking processes. Since this dish is commonly served cold, it was also important to cook it a day in advance, to allow for proper chilling time.
10 Pierre blanched the cabbage and then put it in an ice bath, which stopped the cooking process and preserved the bright green color of the leaves.
11 Pierre strained the vegetables of excess water before adding them.
12 And, boiled the remaining vegetables.
13 Pierre hung the cabbage over the edge of a bowl to drain any excess water and prevent a soggy terrine.
14 Terrines are traditionally cooked in vessels of the same name; however, the much more common bread loaf tin worked just as well.
15 Once the beef was boiled and cooled, Pierre cut it up into large chunks.
16 Here were all of the ingredients - Pierre cooked the beef and vegetables the same way one would cook a pot au feu. Once cooked, the ingredients could be assembled for the terrine.
17 To begin assembling the terrine, Pierre first lined the bread tins with the blanched cabbage.
18 Next, he made a thin layer of boiled beef followed by a layer of carrots.
19 Followed by another layer of beef.
20 And a layer of cabbage.
21 And another layer of beef.
22 A layer of leeks.
23 And finally one last layer of beef. Pierre folded the remainder of the cabbage over the top of the layers and poured some of the stock into the tin with the terrine.
24 After marinating and chilling for at least eight hours or overnight, Pierre took the finished terrines out of the tins.
25 They were beautifully structured. In order to maintain this sort of shape, gelatin was used. The gelatin was poured over each layer and then pressed. If using gelatin sheets, they should be soaked first in cold water and then dissolved in the hot broth.
26 Terrines are often confused with pates. You can recognize the terrine by its distinct layers and rigid structures.
27 As always, Pierre created such beautiful plates. The terrine was served with a Le Puy green lentil salad topped with different colored turnips and a red and white horse radish sauce.
28 It was beautiful to see all the different layers of beef and vegetables - another most delicious meal by Chef Pierre Schaedelin of PS Tailored Events. Thanks, Pierre.