Terrines and Verrines, Experimenting with Layers

Img_5121I wanted to make savory dishes for both experiments (because dessert seemed like cheating) so I began with a Sausage, Pepper, Polenta, and Mozzarella terrine.  It ended up feeling a little heavy on the polenta, but I think that might be because I used a loaf pan instead of a proper terrine.  I secretly expected the terrine to fall out of the loaf pan in bits and pieces, but it popped right out like magic.  (This picture was taken after the terrine came out of its mold, but before the final baking called for in the recipe.)

I can't wait to apply this technique to summer berries.  (Like this.)  I might have to try this one even sooner.  (Because pomegranates are my new favorite food.)  And if you want to see more terrines, be sure to check out the "Waiter there's something in my...terrine" blog party, which I will be entering this post in.

Img_5100Then this evening, I decided to try a verrine.  In doing research it seemed that part of the point of a verrine is either to use very fancy ingredients or to use very common ingredients and make them look special.  I took the latter route, and decided to make our staple "Spanglish Sandwich" (basically a yummy BLT plus egg) in a jam jar.

I started with a layer of rye bread (cubed for ease of eating), then lettuce with a dab of mayo in the center, some tomatoes, some bacon, some crumbled blue cheese, and--last but not least--two fried eggs (cooked in ring molds) with lovely squishy yolks.  For garnish-y-ness, I added a few cherry tomatoes, some capers, and one last piece of bacon to the top.

I don't know that it ended up as conventionally pretty as I would have liked, but it was still interesting looking.  And, appearances aside, you know how sometimes when you have a sandwich--with everything bulging out and sliding around--it's hard to really get a bite of everything at once?  This totally solved that problem!  And the egg yolk happiness really mixed in and coated the other ingredients much better than it does on a traditional sandwich.  As Sweet Husband (who declined to have his sandwich verrine-ified) joked, it's basically just "dinner in a jar", but the jar certainly added something.

Although this particular recipe wouldn't work well because of the eggs, I can see so many applications for verrines in packing lunches and other portable-type-meals.  I'm excited to experiment s'more.