Terrines

Everything started with Mario. I will explain. Short after our graduation in Gastronomy, we decided to meet once a week in one of the many cafes around here, in Vitoria, ES. The intention was to keep in touch and up to date with each other’s life.
In one of these meets, Mario said:
_Have any of you ever prepared a Terrine?
_No! No!
_Do you think you know how to?
_Just trying…
_Lets try?
_Why not?
And then, it was settled that we would study the subject and talk about it again.
Next week, each of us brought many recipes and I, being the most academic and neurotic of the three of us, found a pile of information about the subject: history, the difference between them and pâté, prepare techniques and even a website with the most adequate recipients to prepare them (http://www.hertzmann.com/articles/2005/terrine/).
So, we came up with the idea of making a dinner only with terrines, from appetizers to desert. We would invite the respective partners and one more couple, who would have to evaluate our dishes.
And we did it. It was a success! Someone suggested we did more dinners. Everyone accepted being our “lab rats” once again.
That night “Gastronomic Lab” was born.
Menu, recipes and photos on the next post.