We're not sure if we can really call this a trend quite yet, but articles praising the terrine popped up in issues of both Saveur magazine and Bon Appétit in the past few months. Even the recent Bacon Explosion phenomenon could point to a return to this classic French dish. What do you think?
Possible Trendwatch? Terrines and Pâtés
Terrines and pâtés are both made of something called "forcemeat." This is a finely-chopped or ground mixture of meat, fat, and spices. Nuts, organ meats, and other ingredients are sometimes added for flavor, texture, and visual variety.
The meat is packed into a terrine mold and gently cooked for several hours. The dish is then refrigerated overnight before being unmolded. It's usually cut into thin slices and served cold or room temperature with baguette. Traditionally, terrines were cooked in molds (as described above) while pâtés were cooked inside a pastry crust, though the terms are often used interchangeably now.
Terrines are a great way to prepare cheaper and lesser-known cuts of meat, which is perhaps why they've been making a reappearance lately. They also pack a lot of caloric punch, meaning you definitely don't need to eat a lot to feel satisfied.
For many of us, especially here in the US where pâtés have been a lot less common, the idea of eating cold meat that has the consistency of baby food might not hold a lot of appeal. But when done right, a good forcemeat can be a fabulous thing!
In a good one, the spices and savory meat flavors compliment each other perfectly, and the texture is more like foie gras than anything else. It literally melts on your tongue. We've only had this kind of experience eating terrines a few times - though if this trend continues, hopefully we'll get to experience it more often.
How do you feel about terrines and pâtés? Do you think this trend might grow on you?
• Winter Treasure: Homemade Pâtés Offer an Elegant Way to Start a Holiday Feast by Hunter Lewis, published in the December 2008 issue of Saveur Magazine.
• A Taste of Pâté Past by Molly Wizenberg, published in the January 2009 issue of Bon Appétit
Related: Sausages! Make Sausages at Home
(Image: Flickr member avlxyz licensed under Creative Commons)
Tags
Meat Products, Inspiration, Ingredients - Meat, Frugality, trendwatch, forcemeat, pate, terrineRelated Links
- What's the Difference? Dry-Aging vs. Wet-Aging Beef
- Recipe Review: Garlic and Thyme Roasted Chicken with Crispy Drippings Croutons
- Word of Mouth: Porchetta
- Quick Tip: Freeze Leftover Cooked Chicken
- How (and Why!) To Preseason Your Meat
Share
Comments (13)
Weekly Email
Top Posts
Top Recipes
- Recipe: Ginger Pumpkin Pie with Graham Cracker Crust
- Appetizer Recipe: Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce
- Recipe: Potato Dough Rolls
- No-Knead Bread in a Hurry
- Recipe: Fresh Cranberry Scones
Top Tours
- Alvar Aalto's Spare and Simple Studio Kitchen
- Before & After: Kelly Moseley's Calming Austin Kitchen
- Joe and Kristin's Warm and Cozy Craftsman Kitchen
- Rachel's Busy Single Girl's Kitchen
- Kitchen Gallery: White, Bright, and Clean
© 2009 Apartment Therapy
I'm sorry, but that picture looks pretty unappetizing to me. :(
view Kalinda's profile
I had my first pâté just about a year ago, and have been thinking about it ever since... I think this trend could definitely grow on me.
view Mike D's profile
I hope this is the beginning of the return of pâtés - they are delicious and a great way to be using all parts of the animal.
view amt230's profile
Pre-wrapped serving-sized terrines have begun to pop up in the charcuterie section of larger supermarkets around here. There was even a demonstrator giving out samples one weekend.
I bought a wild boar and apricot version (I'm fascinated by game meats) and it was okay, but not smashing. Perhaps I should make my own.
view Michelle of Montreal's profile
Drool. I'm in love with pâté and eat it every chance I get. (Although I've not yet been brave enough to make it myself.) I hope this trend takes off!
view jarobinson1's profile
We've got a few charcuterie sections here in the States. Probably nowhere near what a city like Montreal would have. Btw, just saw Au Pied Cochon on No Reservations and would really like to visit!
With the rise in farm to table restaurants we are definitely becoming more familiar with charcuterie in the form of pates, terrines, sausages, prosciutto and serrano hams, etc. Part of the reason for this is because chefs are beginning to practice whole animal butchery. Charcuterie arose out the need to capitalize on all parts of the animal--scrap pieces of meat and offal that would otherwise go bad or today, ends up in the incinerator in processing plants.
Feel free to peruse my flickr set of deer butchery to see how much food comes from one animal. Delicious and creative food like charcuterie in the form of breakfast sausage, crepinettes, pate, jerky--all made from tough, gristly pieces of meat.
I would love to see something similar to the traiteurs found throughout France and other places in Europe. It would be nice to have more alternatives to the ubiquitous deli case chock full of processed meats and salads. Charcuterie is not only a skill but an art. The great chaud frois trays of haute banquets were grandiose examples of this.
view art's profile
so spam?
view chusmabilly's profile
Pates and charcuterie as a whole are still going strong after many years in California. Witness the rise of Fra Mani, Boccalone, Fatted Calf in Northern California.
Love Fatted Calf, especially the weekly newsletter.
view JudiAU's profile
I'm down with that. Aspics and jelled desserts seem to be on the rise as well.
The one in the picture however... looks a bit odd.
view protogarrett's profile
Go right ahead and call it a trend. Charcouterie of all kinds are trending up on restaurant menus and at the retail level. I've written about it in several places and discussed it on TV recently. It's definitely hot!
Here's a link to one piece I wrote about the trend:
http://danamccauley.wordpress.com/2008/12/26/easiest-gourmet-appetizer-ever/
view Dana McCauley's profile
Were pates and terrines ever out? They have been on menus in San Francisco restaurants steadily for at least the last 15 years....
view brenjay's profile
Oh, man. This speaks to me. Ha. I'm an American student living in the Franceland right now and I have discovered a deep love for les deux (both of them). Baguette. Salad. Glass of wine. Perfect.
view thefrancelandletters's profile
I've always loved pate and terrine but even some of my most adventurous friends won't touch them. It's so strange...it doesn't seem all that exotic to me, compared to sushi for example.
view debtex's profile