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Le Creuset pate terrine

  • c

Aside from pate, what else do you use this for? I got one for Xmas and I need some ideas.

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  1. That's all I've used mine for so far ... can't think of anything else off hand, so look forward to hearing other suggestions.

    1. I bake cocktail-sized bread loaves in it, have also poached small fish in the LC terrine. It has doubled as a mold in a pinch as well as baked mini meat loaves -- but that isn't a very large stretch from the original intent. I do use it for both traditional hot and cold mousse-like terrines. If it hadn't been a special gift, I could certainly run my kitchen without it but I enjoy seeing it because I'm reminded of a great trip to Paris.

      1. I cherish mine! Have had it for years and use it constantly for pate, of course. Make one about every two weeks. The Time-Life Good Cooks Series book on Pates and Terrines is inspirational.
        I have also used it for molded side dishes and salads that might have gone into small ring molds, as it is about the same capacity.
        It can work for desserts that you plan to unmold that you want a long, thin shape for but it's tricky.
        Be careful with time so you don't overbake things since the cast iron holds heat for a very long while.
        I have some small serving platters that it unmolds onto nicely that make it easy to garnish. If it's too long for the plate, you can cut it shorter.

        1. How about filling with gravel and growing some narcissus?

          1. There are all kinds of vegetable terrines you can make: asparagus, green bean, red pepper, layered with some kind of mousse. The possibilities are endless.

            1. I think the terrine would be perfect for the no-knead bread recipe that the Minimalist featured in his NYTimes column not long ago. The key to getting a crispy crust is cooking the bread in a heated, covered, cast-iron dish, and it would be even better if it was oblong, not round.

              1. I haven't got one yet, but I always thought it they would be handy for meatloaves.

                4 Replies
                1. re: jzerocsk

                  I find that just putting the meatloaf in a roasting tray gives a better result. You might get a nicer shaped meatloaf in a terrine but the juices will not be able to escape during the cooking which gives almost a boiled effect.

                  But that's just me.

                  1. re: merixon

                    That's a good point. I have made meatloaf in a stoneware crock before, and it turned out nicely, so I figured the terrine would be comparable. The only problem is that you get less of the "crust," which is of course the best part!

                    1. re: merixon

                      I always use it for meatloaf. I particularly like the fact that the juices stay inside. After removing from the oven, I let it set up for 10 minutes and the juices are reabsorbed into the meat. Crusty top, juicy loaf. Perfect.

                    2. re: jzerocsk

                      "I haven't got one yet, but I always thought it they would be handy for meatloaves"

                      The LC terrain is perfect for meat loaf. It's all I use. The last thing I want is the juice to escape. As the meat loaf rests much of that liquid will re-absorb into your loaf. If you have excess fat you may need to adjust the fat content a bit but tweaking a recipe is half the fun. I do put my terrine on a sheet pan in case there's any over flow. The vent on the terrine lid makes all the difference in getting a nice crowned and perfectly shaped loaf.

                    3. I use one of my terrine for making parfaits (and a chocolate mousse loaf thing) so, deserts that can be sliced and served as if it were a loaf of bread. But then I also use it bake brioche in so maybe I should just find my bread tins...

                      1. You might try my Pleasant Grove Meatloaf Terrine at

                        http://www.geezergourmet.com/food_art... (a non-commercial Web site).

                        Also, the terrine works well, I'm told, for lasagne-for-two.

                         
                        1 Reply
                        1. re: GeezerGourmet

                          I'd forgotten about that - but I've used my terrine for just that - lasagna for two.

                        2. Williams Sonoma was selling it as "Lasagna For Two". The noodles fit perfectly. One gal said that she made braised pork loin in hers. Just the right shape. You could probably fill lasagna noodles and roll them up, and place them in there too, tand bake topped with sauce and cheese. You could also stuff any large thin piece of meat, roll it up and cook it in there. You wouldn't need to tie it as the sides would hold it together.

                          1. I use my THREE terrines all the time - use for all asparagus dishes, roast small eye of the round pork roasts, use for all escalloped dishes...endless uses - especally great for use for space-saving buffets...wonderful! Enjoy - SDM

                            1. That size Lasagne Bolognese.

                              1. You guys are evil, I've been coveting this pan for years and just haven't been able to justify purchase. I've had other pans that were higher acquisition list. Now you are giving me good reasons I need one after all.

                                2 Replies
                                1. re: rasputina

                                  You've been covering it for years. It will obviously give you pleasure just to look at it! Rasputina, this clearly is something you've wanted and you've given it much thought and it is not an impulse purchase! Buy it.

                                  There--my enabling work is done.

                                  1. re: nofunlatte

                                    haha, thanks for the permission lol

                                2. I know this post is 4 years old. My husband came up with a great use for the terrine. Lasagne for 2-3. he also used it to make Greek mac and cheese. Just the right size.

                                  2 Replies
                                    1. re: Candy

                                      I've also made lasagna in mine, as well as Janssen's Delight (spelling?) and potato gratin.

                                    2. I can't believe my find. I just purchased a white terrine at Goodwill for less than $10. I could hardly wait to get home to try it. My first dish was a scalloped potato with garlic and olive oil, butter and rosemary. It was outstanding. Baked to perfection.

                                      1. Just got one over the holidays. It fits three cortland apples and they baked to perfection. I think that little hole in the lid lets just enough steam escape to make the most delicious natural apple syrup on the bottom with just the right consistency.

                                        3 Replies
                                        1. re: sherrib

                                          Hi, Sherri:

                                          Oooh, rectilinear Tart Tatin. You're a genius.

                                          Aloha,
                                          Kaleo

                                          1. re: kaleokahu

                                            Whoa. I wasn't even thinking tart tatin! YOU'RE the genius! There goes the resolutions . . .

                                            1. re: sherrib

                                              Please, if someone makes tarte tatin in it, report on your experience!

                                              I use mine to roast beets: I sprinkle a layer of kosher salt on the bottom, add herbs if I want them, cover and bake. It is the perfect size for that.