Tag Archives: Terrine

レシピ, Bistro, 美食, 観光, 農業, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

French Bistro Gastronomy: Terrines at Caravin in Shizuoka City!

December 5, 2012 dragonlife 4 Comments

Service: very friendly if a bit shy.
Facilities and equipment: overall very clean. Beautiful washroom.
Prices: Reasonable
Strong points: Authentic French and European bistro gastronomy. Slow food. Excellent and reasonable
wine list.

Any French-style bistro ought to be judged on their terrine and/or pates for the simple reason it is their most popular comfort food as well as the reference test for the chef’s skills.
That alone would have me go time and time again to Caravin in Shizuoka City!

If you can’t read Japanese just ak what terrine or pate are on the menu as Chef Onoda is churning them out like nothing!
Here are some fine examples:

Now here is a terrine that not many chefs dare to tackle in Japan!
Pig ears and nose jelly terrine!

It is a very tasty dish, but maybe the Japanese are not always comfortable with pork jelly, although as a meal it is well-balanced with the vegetables served appetizingly served with it!

And it is not all jelly and fat!
Delicious!

I just loved vegetable terrines!
And Chef Onoda’s are simply beauties!

beautiful pattern and a well-balanced meal of it again!

Exquisitivly topped with tapenade!

Viewed from a more vertical angle!

Those succulent luccolla and shiitake mushrooms add so much with their different savors!

it is such gastronomic fun to dig in it a little at a time to reveal the contents!

Pate de campagne!
Actually it should be called Terrine de campagne!
THE French comfort food!

For a side view to reveal the bacon lining. Naturally served with soft Dijon mustard and cornichon!

Yummy pieces of foie gras!

I just love those whole black pepper seeds for extra zip!

Terrines are not all about meat and vegetables, but also a great dessert concept: Chocolate and Walnuts Terrine!

From another angle. The ice-cream makes for the perfect marriage!

Those crunchy walnuts proved to be a surprisingly loveable finish touch!

Convinced?

CARAVIN
Shizuoka City, Takajo, 2-25-17
Tel.: 054-246-3539
Opening hours: 16:00~24:00
Closed on Mondays
Cards OK

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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Horsemeat Steak at Pissenlit

February 24, 2010 dragonlife Leave a comment

Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable, good value.
Strong points: Interesting wine list. Great use of local products.
!

The Japanese love horsemeat.
Whereas the French will eat it in the shape of fried steaks or steak tartare (did you know that the real tartare steak is made from horsemeat?), the Japanese will eat it as sashimi. They also will let it mature frozen and thaw justenough before savouring it!

Pissenlit, being a French restaurant in Shizuoka City, the approach is naturally totally different!

The meat is prime horsemeat from Normandie horses raised in Kumamoto Prefecture, Kyushu Island.
Chef Tooru Arima will fry it slowly to perfect tenderness and serve it with a red wine sauce of his own.

He will place the steak on a slice of kooushi daikon and surround it with other organic vegetables: kikabu/yellow turnip, Stick Senior/Broccoli variety, kiiro and aka ninjin/yellow and red carrots, mekabetsu/Brussels sprouts, Milano daikon. All vegetables are grown in Mishima City, Shizuoka Prefecture except for the Brussels sprouts from Kyoto.

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Guinea Fowl White Liver Terrine at Pissenlit

February 24, 2010 dragonlife Leave a comment

Pissenlit, one of the very best French restaurants in Shizuoka City is rapidly earning a lot of attention, not only because of the supreme quality of all the ingredients Chef Tooru Arima uses, but also because of the originality and concept of many of his creations!

I recently had the fortune to discover and savour a terrine made of the “white liver” of guineal fowls raised in Iwate Prefecture, a region celebrated for its Japanese sake and oysters.
The concept was very similar to foie gras (listen, Arnie!), but lighter and I would dare say, more elegant. The pork fat/lard around it (I d not eat it) preserved the texture and taste to perfection.
Just a little toasted bread, roughly ground black pepper and dry figs made for a simple and perfect complement.

A leaf of Kyoto-grown Italian Funtaretta (chickory) provided for the vital tangy association to the sweetness of the terrine and a healthy dose of Vitamin and fibers!

It just shows you don’t have to go too far to have a taste of France!

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
Homepage (Japanese)
Credit Cards OK

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Vegetarian French Cuisine: Terrine Bayadere de Poivrons/Pimento and Cheese Terrine

August 6, 2009 dragonlife 4 Comments

POIVRONS

Soft Pimentoes or Poivrons in France are eaten from Spring to Fall, especially in the South.
Incidentally it is the vegetable richest in Vitamin C.
Bear in mind that the skin and seeds are difficult to digest.

Here is a fairly simple recipe for vegetarians I just found in my books:
Terrine Bayadere de Poivrons/Pimento and Cheese Terrine!

INGREDIENTS: For 4 persons

-Green pimentoes: 2 large ones
-Red pimentoes: 2 large ones
-Yellow Pimentoes: 3 large ones
-Fresh Goat Cottage Cheese (Petit Billy style)/ You may replace with any soft fresh cheese of your choice
Balsamico Vinegar: 3 tablespoons
-Herb-scented (taragon, etc…) olive oil (EV): 80 ml
-Red Chili Pepper (Espelette in France): 1 teaspoon
-Garlic: half a clove
-Ciboulette (or very thin leeks. If unavailable, flat parsley or fresh coriander): a few sprigs
-Fine salt: to taste

UTENSILS:
4 deep transparent glasses as shown on picture above.

RECIPE:

-Wash the pimentoes and grill, one colour at a time, inside a plate under the grill of an oven.

-Take out the pimentoes, once their skin has “cracked away” and wrap (colour separated!) inside foil paper or inside plastic pouches for 15 minutes
Use three plates for grilling. Deglaze each plate with one tablespoon of balsamico vinegar. Sieve the juice one by one into three small bowls or back into their plates, and keep for later process.

-Mix the cheese with half of the red chili pepper, fine salt and crushed/finely chopped garlic and 30 ml of olive oil.

-Peel and take seeds off pimentoes by colour.
Process (three different times) into puree with their deglazed juice and some olive oil. Season with red chili pepper and salt each of the purees.

-In each glass pour one pimento puree of your choice. Add one layer of cheese, then one layer of another pimento pure, and again one layer of cheese and the final layerof pimento puree.
Wrap with cellophane paper and leave in the refrigrerator for 6 hours.

-Before serving add chopped leeks or herbs.
Serve with a spoon and small toasts of your favourite bread!

Dry white wine is best with such a dish!

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Tricolor Vegetable Terrine

November 27, 2008 dragonlife Leave a comment

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Like souffles, people tend to give up the idea of making terrines or pates a bit too quickly.
It is not complicated and has two advantages:
1) it is open to a myriad of variations
2) you can serve a whole party with them.
Here is one who will please even (not too strict) vegetarians!

INGREDIENTS (6 people):
Cauliflower: 500g
Brocoli: 500g
Carrot: 500g
1 Cabbage Heart
Eggs: 6
Fresh Cream: 500cc
Salt
White Pepper
Laurel, Thyme, Nutmeg (to taste)

RECIPE:
Peel carrots and cut into thick slices. Separate stems of cauliflower and brocoli.
Steam-cook the whole for 15 minutes. Put some brocoli heads aside for later decoration.
Food-process carrots, brocoli and cauliflower into separate bowls.
In each bowl add 2 eggs and one third of the cream. Season with salt, white pepper, nutmeg (careful on that one!), laurel and thyme to taste and mix well.
Preheat oven to ( 180 degrees Celsius).
Separate leaves of cabbage and dip them for 3 minutes in boiling water and drain thouroughly.
In a 2-litre cake mold cover inner surface with cabbage leaves, then pour in cauliflower mixture first. Plant brocoli heads head first, then pour in the carrot mixture and finally the brocoli mixture. Cover top with cabbage leaves.
Cook for one hour in oven in bain-marie.
Let it cool down before unmolding.
Cut in slices lukewarm or cold.
Decorate with Spring herbs and optionally serve with either a tomato coulis or mayonnaise.
One can also complement the dish with smoked salmon as I did on thw (not too good!) picture.