Synonyms for terrine or Related words with terrine

confit              aioli              compote              beignets              potage              roulade              tartare              bouillabaisse              marzipan              hollandaise              couscous              croquettes              prosciutto              brioche              stewed              fritters              pancetta              ragout              gratin              sauerkraut              raclette              risotto              fritter              choux              scones              mascarpone              blintzes              fishcakes              escalope              herbed              mettwurst              macaroons              baguettes              gazpacho              brocciu              liverwurst              casserole              casseroles              pesto              bechamel              ricotta              omelette              lardons              frittata              omelettes              tzatziki              pastrami              sauteed              ciabatta              lasagne             



Examples of "terrine"
The mixture is placed into a lined mold, covered, and cooked in a water bath to control the temperature, which will keep the forcemeat from separating, as the water bath slows the heating process of the terrine. "Pâté" and "terrine" are generally cooked to 160°F (71°C), while terrine made of foie gras are generally cooked to an internal temperature of 120°F (59°C). After the proper temperature is reached, the terrine is removed from the oven and placed into a cooling unit topped with a weight to compact the contents of the terrine. It is then allowed to rest for several days to allow the flavors to blend.
On May 1, 1999, he married his longtime love, Terrine Barnes. The couple have two children.
One French cook-book specializing in mushrooms has eight different recipes for this one species (terrine, soufflé, marinade, tajine, fricassée, ...)
In French or Belgian cuisine, "pâté" may be baked in a crust as pie or loaf, in which case it is called "pâté en croûte", or baked in a terrine (or other mold), in which case it is known as "pâté en terrine". Traditionally, a forcemeat mixture cooked and served in a terrine is also called a terrine. The most famous pâté is probably "pâté de foie gras", made from the livers of fattened geese. "Foie gras entier" is fattened goose liver cooked and sliced, not made into pâté. "Pâté en croûte" is baked with the insertion of "chimneys" on top: small tubes or funnels that allow steam to escape, thus keeping the pastry crust from turning damp or soggy. Baked "pâté en croûte" usually develops an air bubble under the crust top as the meat mixture shrinks during baking; this is traditionally dealt with by infusing semi-liquid aspic in the hollow space before chilling.
Terrine may also easily be confused with tureen, a large, deep, and usually round or oval covered dish, used for serving soups or stews.
Potjevleesch is a traditional French Flemish dish, which can be translated into English as "potted meat", although in appearance it is more like a terrine or head cheese than a pâté.
A terrine is a glazed earthenware (terracotta, French "terre cuite") cooking dish with vertical sides and a tightly fitting lid, generally rectangular or oval. Modern versions are also made of enameled cast-iron.
The current menu still has elements from the earlier days of the restaurant, such as lobster thermidor and grouse. Chef Gueller produces modern French cuisine, with classical elements. Dishes on the restaurant's menu include a terrine of foie gras served with a salad of smoked eel, alongside apple served both as a jelly and as a purée. Foie gras was temporarily taken off the menu in 2008 following threats of protests from animal rights activists. The dish was later restored to the menu, and foie gras has also since been served with a duck terrine and pistachios.
"Pâté" and "terrines" are often cooked in a pastry crust or an earthenware container. Both the earthenware container and the dish itself are called a terrine. "Pâté" and "terrine" are very similar: The term "pâté" often suggests a finer-textured forcemeat using liver, whereas terrines are more often made of a coarser forcemeat. The meat is chopped or ground, along with heavy seasoning, which may include fat and aromatics. The seasoning is important, as they will generally be served cold, which mutes the flavors.
At 1 o'clock in the morning, Tsar Alexander is reported to have complained that the meal had not contained foie gras. Burdel explained that it was not the custom in French cuisine to eat foie gras in June. The tsar was satisfied with the answer. Each emperor was sent a terrine of foie gras as a gift the following October.
Beef fillet or well hung venison is a good partner, particularly cooked in wine. Beef Wellington is to be avoided, as the pastry dulls the palate. Highly flavored game dishes, such as terrine and pâté can also be good, as they match up to the intensity of the wine.
The slip is poured into plaster molds. Each mold corresponds to a shape: oval dish, square dish, oval terrine, pitcher… Part of the water in the slip is absorbed by the plaster so that the clay sets, giving the shape of the dish. Once turned out of the mould, the dish is dried at 50 °C for 6 hours.
is considered Montevideo's best restaurant."Arcadia" is set in a classic Italian-inspired dining room and serves lavish dishes such as terrine of pheasant marinated in cognac, grilled lamb glazed with mint and garlic, and duck confit on thin strudel pastry with red cabbage.
The tureen as a piece of tableware called a "pot à oille"—a Catalan-Provençal soup— came into use in the later seventeenth-century France. Whether named to honour the French military hero Marshal Turenne or related to the earlier word "terrine", a borrowing from the French for 'a large, circular, earthenware dish'.
In French cooking, very thinly sliced fatback is used to line the mold when making a terrine or pâté, and thin strips of fatback are inserted under the skin of lean gamebirds for roasting. These techniques are barding and larding, respectively, and in both the fatback is used without the rind. Fatback also is used to make lardons, salt pork, and lard.
Classically, sauce gribiche may be served with boiled chicken, fish (hot or cold), calf's head, tripe, or cold terrine. Modern variations may see sauce gribiche paired with vegetables too such as asparagus, charred lettuce or leeks, or even served as a dip.
The French 24-hour combat ration, the RCIR (ration de combat individuelle réchauffable) comes in 14 menus packed in a small cardboard box. Inside are 2 precooked, ready-to-eat meal main courses packed in thin metal cans somewhat like oversized sardine tins, and an hors d'oeuvre in a more conventional can or tin. Current main courses include items such as beef salad, tuna and potatoes, salmon with rice and vegetables, shepherd's pie, rabbit casserole, chili con carne, paella, veau marengo (veal), navarin d'agneau (lamb), poultry and spring vegetables, etc. Hors d'oeuvres include: salmon terrine, chicken liver, tuna in sauce, fish terrine, duck mousse, etc. Each meal box also contains a package of instant soup, hard crackers, cheese spread, chocolate, caramels or boiled sweets, instant café-au-lait, sugar, cocoa powder, matches, a disposable folding ration heater and fuel tablets, and water purifying tablets.
Without the sweeteners the recipe bears some similarity to the Austrian dish, Verhackert. Verhackert is a spread of minced bacon, combined with garlic and salt. A traditional dish, the preparation of bacon takes place over two months, which includes freezing the meat two to three times. Once the meat is ready, it is minced with the other ingredients and pressed into a terrine. Verhackert is served cold with bread as an appetizer.
A terrine () most commonly refers to a French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients. Terrines are usually served cold or at room temperature. Most terrines contain a large amount of fat as well as pork, although it is often not the main ingredient: Many terrines are made with typical French game meat, such as deer and boar (which are generally not eaten any other way in France).
Over the years, Westermann has revisited the Alsatian culinary tradition in his own way, and many emblematic dishes have emerged, becoming part of his three-star repertoire: “Truffle Foie Gras Crusted Pâté”, “Young Hen in a Baekeoffe”, “Frog's Legs with Schniederspaetle”, “Beer Brioche”, “Young Fatted Hen Terrine with Fennel & Foie Gras”. Naturally curious, his first love outside of Alsace would be the cuisine of Southwestern France. Some have said he is the most Mediterranean of the Alsatian chefs.