Aphorisms from the Professor: Brillat-Savarin

Wednesday, March 31, 2010

terrine machine

During my most recent absence, instead of fasting like he normally does when he has no one to cook for, my boyfriend decided he would make and eat casseroles made in our terrine dish (the idea being a casserole is relatively easy to make and would last him a few days each time). You would think he would be sick of them by now, but apparently once you start you can't stop. Actually, the best thing about the terrine dish is that it is quite small, so we can make a casserole without having to commit to eating said casserole for days on end. So I guess the good thing is that we are getting a lot of use out of our terrine dish, despite the fact that we have yet to make an actual "terrine". (And I'm not sure we ever will  - a lot of the pictures of real terrines I've seen suggest a sketchy jello/gelatin component that I am not okay with...)


Seared pork chop served on creamy leeks with a potato, sweet potato, spinach, carrot, garlic and gorgonzola casserole

2 comments:

  1. I see the layers of flavor! GREG

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  2. oh my gosh that dish just pops out of the photo! beautiful!

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