Tacoma Cook-in

[Harry A. Demidavicius]

Here's my version. Had a reasonably good run in from the SEA-TAC airport
to TJ & tj's. Except that tj slipped in some fictitious hi-way exit
numbers to test my mettle.
I brought marinaded mushrooms and some terrine that was prepared to guard
with my life against the US Customs guys [they could have cared less].
Recipes attached. tj volunteered to make the bread for the terrines and
whatever else. It was excellent. She's allready cost me money as I
advanced my plans to buy a baking stone. Everything was to excess and
terrific. Just about the time I thought i'd had it more stuff would
appear. Not a big dessert person Relaena's Key Lime *is* good. I had a
sliver and retired to the cheese. Al's beans, pork and turkey are also
going to cost me $$$; advancing my plans to acquire a Kamado BBQ. [Ouch].

The Tj's did me an excellent brekkie in the AM and I left for the airport
in time to give the a couple of hours of blessed peace before their
excursion into Seattle.

Here's the recipes for my stuff.

>Anya's Mother's Pickled Mushrooms
>
>Although these savoury Mushrooms will keep in the refrigerator up to a month,
> they tend to disappear long before then. Try this recipe with wild mushrooms (Yes!).
>Serve in a rustic crock accompanied by coarse black bread, butter,
>and more to the point ...... a shot of Vodka. Toast the Rodina! (Motherland)
>
>3 ½ pounds mushrooms, fresh, white
>3 bay leaves
>2 tablespoons lemon juice
>1/2 teaspoon sugar
>2 cups water, or more ,as needed
>3 cloves of garlic, sliced. (more is not better here}.
>3 tablespoons coarse kosher style salt
>3/4 up tarragon vinegar
>12 sprigs of fresh dill, coarsely chopped.
>12 whole black peppercorns
>4 bay leaves.
>3 teaspoons of olive oil.
>1/2 teaspoons of sugar.
>
>1) Wipe the mushrooms thoroughly with a damp paper towel & trim the stem ends.
>Sprinkle with lemon juice & let stand for 10 minutes.
>2) Place the mushrooms into a suitably sized non-reactive pot and add enough water
>that the mushrooms are covered. Bring to a boil and add the salt (about a small handful).
>3) Reduce the heat and simmer uncovered for about 10 minutes. remove the mushrooms from
>the water with a slotted spoon. Rinse them thoroughly under cold running water and set aside.
>4} Save about 3/4 cup of the mushroom liquid in the saucepan; add the vinegar, pepper corns,
> bay leaves, and sugar. Bring back to a boil, then reduce the heat to medium low and cook covered
>for about 5 minutes. Cool to room temperature.
>5) Place the Mushrooms into a 1-quart jar scattering the garlic slices and dill sprigs between
>the layers. Add the cooled marinade and top off with the olive oil. Refrigerate. The mushrooms will
>be ready to eat in about 4 to 6 hours, but will get better if left up to a week. They will keep up
>to a month.
>
>Nutrition (per batch): 195 calories
>
>Makes about 1 quart
>
>Source: Please to the Table
> Page(s): 494-5
> Published: Nov. 1990

Classic Country Terrine

1 lb sliced bacon

1/4 cup brandy

4 ozs piece of smoked ham
cut into 1/2 inch strips
1 medium sized onion
chopped
2 cloves garlic
minced
2 tablespoon butter

1 lb ground pork

1/2 lb ground veal

1/4 cup chicken livers
coarsely chopped
2 eggs

1 tsp salt

1/2 tsp dried thyme

1/2 tsp dried savory

1 pinch each ground allspice, cloves and nutmeg

to taste freshly ground pepper

1/2 cup green pistachio nuts

fresh herbs for garnish
1] In a large fry pan, cover the bacon with water and simmer for 10 minutes
in order to remove some of the saltiness and excess fat. Drain and pat
dry. Set aside.

2] Marinade the ham [we use prosciutto], in the brandy.

3] Saute the onion and garlic in butter until soft. Mix together all the
ingredients, except the ham, nuts, and herb garnish. Drain the ham and then
add the marinade to the meat mixture and mix thoroughly.

4] Make a small patty and fry until cooked through.Test for seasonings and
adjust them in the raw mixture if required.

5] Preheat oven to 350 deg F.

6] Arrange the bacon slices across the bottom and up the sides of a 4-cup
terrine mold or loaf pan. Spoon in half the meat mixture. Sprinkle on 1/2
the pistachio nuts and arrange the ham slices length wise to cover the
nuts. Cover with the remaining nuts and then spread on the balance of the
meat, pressing tightly. Fold bacon over the top. Decorate with fresh
herbs.

7] Cover the pan with foil and place into a large deep baking pan. Add
enough boiling water to reach half way up the sides of the terrine.

8] Bake for 1 1/2 hours or until juices run clear when pierced with a
skewer. [about 160 deg F on a meat thermometer.].

9] Remove terrine from oven and place on a rack. Cool slightly. Remove
from water bath and drain off all accumulated fat. Weight the terrine with
heavy tins or a foil covered brick. Refrigerate weighted for at least 24
hours before serving.

To serve, remove the weight and foil. Carefully turn out onto a plate and
then turn back, bottom side down, onto a serving platter. Slice to serve.

Pates and terrines are traditionally served with crusty bread and tiny sour
pickles called cornichons [gherkins].

HAD's editorial note. The nuts may be omitted if any one has allergies. I
also prefer to grind my own meat and to also grind the chicken livers.

Recipe came from long forgotten magazine.

Harry Demidavicius