Big City, Little Kitchen

A couple of weeks ago I shared an amazing terrine at Bar Boulud, and was inspired to try making my own at home.  I had been meaning to return to this recipe, from Clotilde Dusoulier’s Clotilde’s Edible Adventures in Paris, for quite awhile anyway, mostly for its use of my favorite herb, tarragon, and the way it incorporates sweet and savory elements.

The terrine is fairly simple to make:  just mix a few basic ingredients together with your hands, layer with prunes in a loaf pan, and bake, turning on the broiler at the very end for a burnished, crispy outer layer.  It’s delicious served hot, on or alongside a slice of crusty bread, and is perfect the next day in a sandwich, once the flavors have melded overnight.

Pork and Swiss Chard Terrine (from Clotilde’s Edible Adventures in Paris

• 20 prunes (9 ounces), pitted
• Butter, for greasing
• 4 eggs
• 1/2 c milk
• 1 1/4 c all-purpose flour
• 14 ounces lean ground pork
• One small yellow onion, finely chopped
• One slice stale country bread, crust removed and interior crumbled
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 3 large leaves Swiss chard, stalks removed and finely chopped
• 1/3 cup fresh flat-leaf parsely, roughly chopped
• 1/4 cup fresh tarragon, roughly chopped
• 6 leaves fresh sage, roughly chopped

Place prunes in bowl and pour over boiling water to cover; set aside and let them rehydrate.

Preheat oven to 350 degrees F and grease a four-cup loaf pan.

In a large bowl, whisk together eggs and milk; sift in flour and whisk to combine.  Add meat, onion, bread crumbs, salt, and pepper, and mix with hand or wooden spoon until well-combined.  Fold in chard and herbs.

Drain the prunes and pat dry.  Pack one third of the meat mixture into the bottom of the loaf pan, and arrange half of the prunes over it.  Spread another third of the meat mixture into the pan, layer it with the remaining prunes, and add the rest of the meat, using a spatula to flatten the top.  Cover with foil and bake for one hour (after one hour, an inserted instant-red thermometer should read 160 degrees F); remove foil, switch oven to broiler setting, and broil for 5 to 8 minutes, until the top is golden-brown.

Let terrine cool for at least 15 minutes, then unmold and slice.  Serve with crusty bread and a green salad.