The Learning Continues: Wild Boar Terrine

Late Night Gnocchi -- potato gnocchi, lamb ragu, spinach. Made by yours truly (yay for getting practice on the Hot Line!)

Gnocchi — potato gnocchi, lamb ragu, spinach. Made by yours truly (yay for getting practice on the Hot Line!)

Yesterday was another day of being elbow-deep in offal, specifically the 600-pan filled with marinated chunks of boar shoulder, pork butt, back fat, and pork liver. Our kitchen has a meat grinder that is slightly larger than a Kitchenaid but is deceptively heavy. I hate lugging it downstairs from the office where it is stored, safe and sound. After the overnight soak in the marinade of booze and herbs, the next step is to grind the meat – just like making sausages or burgers.

Sous Chef S was making a new salumi and Pastry Girl was whipping up a monster batch of pizza dough, so we were all fighting for the big industrial mixer. Once I got my turn though, I paddled together the ground meat, panada (a “glue” made of bread, eggs, and cream), and dried cherries. Despite it being my first time making the boar terrine, I didn’t have nearly as many questions this time around. The process is very similar to the duck & walnut, and I can start to feel patterns emerging (once you’ve done enough terrines, each new one is often just a variation on a previous method).

Anyway, I lined the terrine molds with sliced prosciutto before stuffing in the ground meat and baking off the three terrines (and one torchon – my recipe yielded a bit extra). They are pressing in the walk-in now and I can’t wait to go in and see how they turned out.

The completion of this terrine means I have six on rotation right now: chicken liver mousse, smoked salmon, duck & walnut, pig trotter, pork & truffle, wild boar & cherries, Not quite as many as we had when the restaurant’s charcuterie program was at its peak (9 plus in-house salumis, I believe) but still more than the scaled-down selection that Station-mate was managing. I think Chef is taking notice that I can handle the planning and organization that it takes to be successful on this station.

(Side note: I haven’t started splitting time with the Pastry station yet, but I suspect that it is because no one else is able to fill in on Charcuterie on Tuesdays and Wednesdays. It SHOULD be an opportunity for one of the boys on Pantry to move up on the Cold Line; Musician Stage is already getting trained on Hot Apps, skipping the rest of the Cold Line, but Sassy Stage and Fish Stage still have a long way to go…)


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