A terrine is a term that can refer either to a food, or the baking dish that is used to prepare the food. The baking dish called a terrine is an earthenware cooking dish used to prepare various foods, including appetizers, entrees, salads, and desserts. The word "terrine" comes from the French word "terre", which means earth, and refers to the earthenware dish.
Common Terrine Recipe Variations
Meat terrine is usually cooked with at bacon fat and dessert or vegetable terrines are generaly thickened with gelatin. A liver pate may not need added fat or gelatin to hold it together, as the liver will have enough fat itself. Recipes have become progressively creative over the years, combining unique mixtures of meat, fish, vegetables, fruit and seasonings.
Summer Vegetable Terrine
This terrine features squash, zucchini, red peppers, eggplant, portabella mushrooms and onion, which are roasted and layered in a terrine with a mixture of [[goat cheese[[ and mascarpone cheese. This dish could be served as a first course, or combined with a salad for a light lunch.
References
Fast Facts
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Fact:
Dish is usually made of enameled cast-iron or clay
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Initially developed as a method for using lesser cuts of meat in a meatloaf or pate
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Popular method for preparing desserts
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Sometimes confused with tureen which is used for serving soup
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Pates are usually cooked in a terrine
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Also called
Terre cuite
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Usually has vertical sides and a lid
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Can substitute a loaf pan covered with foil for most terrines
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Can be encased in pastry
