Focusing on terrines. Cold, hot, any and all. I think they offer a wonderful departure from the splot, or spoon-full, or pile of vegetables on the plate. Artistic, delightful, and usually a unique taste. I can't help but admit to being inspired by my first visit to Fauchon. Disneyland for the adult cook. Eye-popping everything: terrines, pates, offerings of canned, fresh, bottled, and bagged food. I just wanted to move into a space above the store so I could walk past 2 or 3 or 4 times a day.
However, more on simpler efforts. This was a summer terrine. Yet, a big bunch of basil leaves were surely dried or from a long way away. Being ramp season, among others, I opted to saute chopped ramps and use here. Very subtle, delicate flavor. Now I have to make it with basil for comparison. Stay tuned.
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| Zucchini Terrine with ramps |
