Nine Vegetable Terrine is a dish made by Kojirō Shinomiya. Kojirō wanted the 92nd Tōtsuki Generation to make this dish during the Tōtsuki Friendship and Rapport Training Camp at the Tōtsuki Resort.
Description[]
Kojirō wanted the students of the 92nd Tōtsuki Generation to make this dish during the second day of the Tōtsuki Friendship and Rapport Training Camp. This common French dish utilizes nine different types of vegetables that are aligned in strips/stripes, one above the other, and set in a green gelatinous compound (French: gelée; English: aspic - a savory jelly made with meat stock, set in a mold and used to contain pieces of meat, seafood, eggs or vegetables). According to Kojirō, this dish is intended to savor the harmony created by the sweetness of each vegetable.
Recipe[]
- Cabbage
- Carrots
- Okra
- Zucchini
- Cauliflower
- Yellow Summer Squash
- Asparagus
- White Asparagus
- Green Asparagus
- Baby Corn
- Sauce
- Egg Yolk
- Thyme Spice
- Mashed Garlic
- Mayonnaise 40g
- Virgin Olive Oil 10ml
- Milk 10ml
- Black Pepper
- Salt
- Garnish
- Leaf
- Cherry Tomatoes
Real Facts[]
A Terrine is a paté or similar dish of chopped meat or vegetables, baked in a casserole dish and served cold.[1]
Gallery[]
Definition of Terrine[]
A Terrine is an often-misunderstood dish. The term is frequently used to describe pate, when in fact, it is an entirely different thing. On top of that, there are two meanings to the culinary word in that a terrine refers both to the dish it’s baked in, as well as the dish itself.
Two meanings of a Terrine[]
The terrine, as a cooking vessel, is a deep, rectangular, straight-sided dish - usually ceramic, glass, or cast iron - with a tight-fitting lid. In traditional cooking, the terrine dish often would be made in the shape of an animal, usually depicting the contents of the terrine.
The second meaning of the terrine is the actual food that is cooked or served in these containers. The food is constructed in loaf-shaped layers of either meat or fish, and can sometimes actually contain vegetables which are served cold either in the terrine it was cooked in or sliced. The beauty of creating terrines is their ability to be anything from a simple, rustic affair of modest meats, to elaborate haute-cuisine of game, foie gras, and truffles. The limitation is only in the imagination of the cook.
To slightly confuse the issue, a pâté can be part of a terrine as one of the layers which adds a lovely dimension with the smooth textures contrasting with the coarser ones of the terrine.