MAKES ONE 3 LB/1.36 KG TERRINE
1.
Temper the foie gras to around 70° to 80°F/21° to 27°C, so it becomes very soft and pliable. Clean the foie gras lobes by removing the veins (see page 171).2.
Place the lobes in a parchment paper–lined half hotel pan. Sprinkle the foie gras with the sugar, sea salt, white pepper, and Insta Cure and lightly rub to adhere them.3.
Sprinkle the foie gras liberally with Cognac or Sauternes and cover with a sheet of parchment paper. Place in refrigerator to marinate for 3 hours. Gently turn over the foie gras, rub with the accumulated marinade, and marinate for an additional 3 hours.4.
Line a terrine mold with plastic wrap, leaving an overhang. Place the lobes smooth side down in the mold; season as needed. Fill the mold to the inner lip and press down tightly to remove any air pockets. Fold over the liner and cover the terrine mold.5.
Bake the terrine in a hot water bath, maintaining the bath at a constant 160°F/71°C, to an internal temperature of 100°F/38°C. The oven temperature may need to be adjusted to keep the water at a constant 160º temperature. If it gets too hot, add cold water immediately to lower the temperature. Foie gras has the best texture and fl avor when cooked to an internal temperature of around 100°F/38°C (be sure to check with your local and state authorities, however).6.
Remove the terrine from the water bath and allow it to rest for 2 hours at room temperature, then pour off the excess fat. Hold at room temperature.7.
Quarter the squash and scrape out the seeds using a spoon. Lay the squash skin side down in a hotel pan and lightly drizzle with honey. Season the squash with the cinnamon, nutmeg, ginger, and salt and black pepper.8.
Roast at 350°F/177°C, until cooked through but not browned. (Light browning on the edges of the squash is acceptable.)9.
Set aside the squash to cool to room temperature. Once cooled, separate the neck of the squash from the bulb-like lower section. Remove the skin with a knife and lightly fl atten the pieces of squash with the palm of your hand.10.
To assemble the terrine, spray the terrine mold with vegaline spray and then line terrine mold with plastic wrap, leaving an overhang. Place one third of the foie gras smooth side down in the mold to create the bottom layer. Pack each3 lb/1.36 kg foie gras, grade A 1 tbsp/15 mL granulated sugar 2 tbsp/30 mL sea salt 2 tsp/10 mL ground
white pepper
¼ tsp/1.25 mL Insta Cure No. 1 1 cup/240 mL Cognac
or Sauternes 2 lb/907 g butternut squash
(about 2 small squashes) 2 tsp/10 mL ground ginger Kosher salt, as needed Ground black pepper,
as needed 30 fl at-leaf parsley leaves, blanched for 5 seconds and shocked
186
FORCEMEATSpiece of foie gras into the mold using the back of your hands to push out any air bubbles. Place a few leaves of parsley over the foie gras, keeping the squash away from the edge of the terrine (1in/3 cm), then place two or three pieces of squash over the parsley. Lightly drizzle with additional honey and repeat the layering procedure. Once the second layer of squash is complete, fi nish it off with a third layer of foie gras.
11.
Once the terrine is full, gently fold over the plastic wrap. Cover the terrine with a press plate and top with a 2- to 3-lb/907- to 1360-g weight, tied down with string.12.
Refrigerate the terrine for 6 hours. Unmold the terrine gently and rewrap it tightly with plastic wrap.13.
Slice the terrine with a heated knife and serve immediately, or refrigerate and store for up to 1 week for later use.THE ART OF CHARCUTERIE
187
Carefully remove the vein network from the interior of each lobe of foie gras.
Soak the foie gras in salted ice water and dry well.
Press the foie gras into a pan lined with parchment.
Cognac is a classic marinade ingredient, which is poured liberally over the foie gras.
Place the marinated foie gras into the terrine mold.
When the cooked terrine cools to 90°F/32°C, place a press plate on top, tie on a weight, and refrigerate.
bierschinken
MAKES 24 LB/10.88 KG
1.
Cube the ham into about ½-in/1-cm pieces and place in a deep plastic container with enough beef brine to cover. Cover and cure for 24 hours under refrigeration.2.
Combine the Insta Cure, salt, and dextrose to make the cure mix. In another mixing bowl, combine the pepper, mustard, onion powder, ginger, and mace to make the spice blend.3.
Toss the beef and boneless pork cubes with the cure mix and spice blend.Chill well, until nearly frozen.
4.
Progressively grind the chilled meat from the coarse plate (³⁄8 in/9 mm) through the fi ne plate (¹⁄8 in/3 mm) into a mixing bowl over an ice bath. Reserve under refrigeration.5.
Progressively grind the 50/50 mixture (pork bellies or jowl fat) from the coarse plate (³⁄8 in/9 mm) through the fi ne plate (¹⁄8 in/3 mm) into a mixing bowl over an ice bath. Reserve under refrigeration.6.
Transfer the ground meat to a Stephan cutter. Place the ice on top of the ground meat. Process until the mixture reaches a temperature of 30°F/–1°C.7.
Continue processing until the temperature reaches 40°F/4°C.8.
Add the ground (50/50 mixture) fat and process until the temperature reach-es 45°F/7°C.9.
Add the nonfat dry milk and process until the temperature reaches 58°F/14°C.10.
Make a taste test and adjust the seasoning as needed.11.
Drain the cubed ham and rinse under warm water for about 2 to 3 minutes.Dry on paper towels.
12.
Add the ham to the emulsion and mix well. The emulsion should be kept cold in an ice-water bath.13.
Pack the mixture into well-greased loaf pans, smoothing the top. The size of the mold can vary, but a 2- to 3-lb/907- to 1360-g terrine mold can be a good mold to cook in. Let the bierschinken cure overnight under refrigeration.14.
Bake in a 300°F/149°C conventional oven in a hot-water bath to an inter-nal temperature of 155°F/68°C. Cool at room temperature until 100°F/38°C, then store in a refrigerator up to 1 week. This can be frozen also and held up to 2 to 3 weeks.188
FORCEMEATS10 lb/4.54 kg boneless fresh ham Pork and Beef Brine (page 115), as needed
Cure Mix
2 tsp/10 mL Insta Cure No. 1 3¼ oz/92 g kosher salt
¾ oz/21 g dextrose
½ oz/14 g onion powder 1 tsp/5 mL ground ginger 1½ tsp/7.50 mL 50/50 (pork belly or jowl fat), cubed 3 lb/1.36 kg crushed ice 5¾ oz/177 g nonfat dry milk