Day Two: Asparagus and Shitake Mushroom Terrine

In 1999, Martha published a Hors D'oeuvres Handbook.  In 2008, I bought said book from a second-hand book store, where it had sat for some time. (I cleverly deduced this by the dust on the cover.)   I  excitedly rushed home, devoured the book in one sitting, then discarded it on my kitchen counter for some weeks.  It was later moved to a book shelf, where it sat for some years.  The sudden decline in enthusiasm was probably due to the fact that the photos inside are terribly intimidating.  Each recipe title needs nine words to accurately describe it.  Each piece is carved into a shape, sauteed, toasted then garnished.  Each bite is a work of art.  How could you eat such beauty?

It is now 2012, and while I have perused this book many times, I have never made anything from it.  In fact, if this book is the standard for hors d'oeuvres, I've never made hors d'oeuvres in my life.

But today is The Day.  I will be a Hors D'oeuvres virgin no more.

Recipe: Asparagus and Shitake Mushroom Terrine, p 267, MS Hors D'oeuvres Handbook. (I'd post a link but I can't find one on Martha's site. )  Terrines are layered "loaves" of meat/veggies/cheese usually held together with a flavorless gelatin.  This one is held together with goat cheese.  (See post #1 to find out how I feel about things stuffed with cheese.)  According to Martha, this particular terrine goes well served over greens and dressed with a simple vinaigrette.  I'm using it for the salad course in my Winner Dinner. (Again, see Post #1.)

Let me say first that I think Martha should rename this book, Ridiculously Complicated and Time-Consuming Recipes to Give Your Caterer.   I imagine an ambitious bride bringing this book along to her first meeting with her caterer.  If you know a person who uses this book regularly and is not a professional chef, please give me her name.  I would like to shake her hand.

Challenge #1:  I nearly couldn't find labneh cheese, which apparently is a Greek cheese, similar to yogurt.  Thankfully the lady in the cheese section was very knowledgeable and steered me to the milk/yogurt section, where such "cheese" is usually found.   Thank you, Cheese Lady, whatever your name is...Without you I would still be roaming the grocery.

Challenge #2:   I had to buy find a metal terrine.  I tried two fancy culinary supply stores and neither had a metal terrine.  I ended up buying and using some sort of metal tray that I think is used for fruit cake.  Not an auspicious beginning...

Photo of the nearly completed terrine with leek leaves hanging.  It is later wrapped in the leek leaves, then covered in plastic wrap.  It must sit overnight, so I'll taste it tomorrow.  :fingers crossed:

Photos of completed terrine:

Day One Hundred and Forty One: Meringue Not Merengue Swirls

In the last one hundred and forty days of writing this blog, I have learned so much.  Among my lessons, I have learned how to wield a pastry bag with brilliance, how to make a terrine, and how not to make petites fours.

I have also learned that a shocking number of my girlfriends have a guilty pleasure:  meringue.  (Not to be confused with merengue, which is the sexy Latin music and dance sensation.  I'm talking food here, people.)

All this meringue-mania comes as a surprise to me since (before this blog) I've never made meringue in my life, never been served meringue at a party, or even seen it on a dessert menu.  I feel a little behind the curve.  Like when I made fun of someone last year for wearing high-waisted pants before I realized they were back in style.  :Believe it:

With my friends in mind, I made Martha's Meringue Swirls.  They are bite-sized meringue cookies, laced with orange zest and orange food coloring and piped to look like this:

How ridiculously cute are those, right?

Too bad mine turned out like this:

Slightly different effect, I know.  Even though they don't quite look the same, they are still TA-STY.  I'm jumping on this Meringue Bandwagon. Care to join me?