My New Favorite Toy
Back from a quick day in Chicago and can report that The Drake is still great. At the Coq d'Or, their famous, red-leather-tufted old school lobby bar, bartenders serve G&T's with gin in a giant snifter, chilled with ice and presented with a seperate pitcher of tonic and dish of limes. You can make them as strong as you like. Ahh, so civilized.
While there, I bought myself a treat -- a Le Creuset terrine mold to go with Stephane Reynaud's newest cookbook, Terrine. So, what should I make first? Rabbit with Armagnac-soaked golden raisins, spices, pistachios, and hazelnuts? Veal sweetbreads with shallots, garlic, port, and bacon wrapped in smoked ham? Or even Duck, ginger and juniper berries? Maybe smoked salmon, lemongrass and red peppers? So much pork, so little time!
6 comments:
You should break it in by making a bad-ass meatloaf, Ruhlman-style, with extra pork fat and plenty of herbs and onions.
Funny you should say that since I just came back from the meat store where Chris set me up with pork shoulder, bacon, ham, and sweetbreads for the pork/sweetbreads terrine with port, thyme and bacon. Which is, in essence, a bad ass meatloaf.
The rabbit terrine I want to make next has duck fat -- and I just keep wondering what tear in the universe occurs when you mix pig, duck, and rabbit all in one dish.
Just curious where you bought the terrine at?
I am new the to area. Where do you get your rabbit? How much is it?
I bought the terrine mold at Sur La Table in Chicago -- mainly because I was there. I'm sure they have them here, too.
The rabbit and all the pork, duck fat, sweetbreads, and other goodies come from Goose, the Market. He has frozen rabbit every day and can get fresh with a few days notice. I didn't ask how much they are -- I'm guessing around $10 a pound?
I won't complain about whatever you choose to create, as long as I get invited to dinner! *grins* They all sounded delicious!
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