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Le Creuset pate terrine

ctl98 Dec 28, 2006 05:18 AM

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. MMRuth RE: ctl98 Dec 28, 2006 01:08 PM

    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. s
      Sherri RE: ctl98 Dec 28, 2006 02:02 PM

      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. m
        MakingSense RE: ctl98 Dec 28, 2006 03:39 PM

        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. Candy RE: ctl98 Dec 28, 2006 07:47 PM

          How about filling with gravel and growing some narcissus?

          1. pikawicca RE: ctl98 Dec 29, 2006 12:08 AM

            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. l
              lori.k RE: ctl98 Jan 30, 2007 09:08 PM

              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. j
                jzerocsk RE: ctl98 Jan 31, 2007 06:23 AM

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

                4 Replies
                1. re: jzerocsk
                  merixon RE: jzerocsk Jan 31, 2007 06:56 AM

                  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
                    jzerocsk RE: merixon Jan 31, 2007 10:49 AM

                    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
                      mangeur RE: merixon Oct 15, 2011 05:59 PM

                      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
                      TraderJoe RE: jzerocsk Jan 8, 2013 08:20 AM

                      "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. a
                      ali patts RE: ctl98 Jan 31, 2007 09:26 AM

                      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. g
                        GeezerGourmet RE: ctl98 Jan 31, 2007 10:58 AM

                        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
                          MMRuth RE: GeezerGourmet Jan 31, 2007 03:44 PM

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

                        2. b
                          blondelle RE: ctl98 Jan 31, 2007 03:36 PM

                          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. s
                            Sue D. Morris RE: ctl98 Apr 8, 2007 08:13 AM

                            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. Jay F RE: ctl98 Oct 15, 2011 06:57 PM

                              That size Lasagne Bolognese.

                              1. r
                                rasputina RE: ctl98 Oct 17, 2011 11:18 AM

                                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
                                  nofunlatte RE: rasputina Oct 17, 2011 01:11 PM

                                  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
                                    rasputina RE: nofunlatte Oct 17, 2011 02:32 PM

                                    haha, thanks for the permission lol

                                2. Candy RE: ctl98 Oct 17, 2011 01:28 PM

                                  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
                                    rasputina RE: Candy Oct 17, 2011 02:31 PM

                                    ooo pastitsio yummm

                                    1. re: Candy
                                      MMRuth RE: Candy Oct 30, 2011 06:12 AM

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

                                    2. n
                                      niander RE: ctl98 Jan 22, 2012 08:28 PM

                                      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. sherrib RE: ctl98 Jan 4, 2013 10:15 AM

                                        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
                                          kaleokahu RE: sherrib Jan 4, 2013 08:13 PM

                                          Hi, Sherri:

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


                                          1. re: kaleokahu
                                            sherrib RE: kaleokahu Jan 5, 2013 09:02 AM

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

                                            1. re: sherrib
                                              nomadchowwoman RE: sherrib Jan 5, 2013 10:54 AM

                                              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.

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