We discovered that finding truly good pâtés isn't all that easy when we organized a comprehensive pâté and terrine tasting from no fewer than six producers about a month ago. However, this makes it all the easier to distinguish quality and top-notch flavor from lesser examples. Among all the candidates, the terrines from Maison Telme stood out so much that the winner was quickly decided: Maison Telme produces exceptional terrines with a high meat content, very juicy, without egg, milk, or bread, without artificial colors, flavor enhancers, or preservatives, but with a delicious jelly and a rich bouquet of flavors. You can tell that this family business works with a lot of love and dedication – and the lovingly designed labels are also eye-catching.
At the beginning of the week, the long-awaited delivery from Provence finally arrived, and now the colorful jars and cans are piling up in our newly restocked pâté shelf. As luck would have it, just two days later, a friend blessed us with homegrown rhubarb and zucchini from his garden. And so, the recipe of the week was quickly decided: zucchini stuffed with Provençal terrine! This time, without a recipe template or extensive browsing of food blogs.
For me, stuffed vegetables are the epitome of "soul food": simple, hearty, and somehow full of memories. Personally, it reminds me of my grandmother, of holidays in Provence, of childhood. But unlike my uncle's chicken fricassee, which I also have fond childhood memories of, stuffed vegetables are one of the dishes I still enjoy preparing myself today, simply depending on the mood of the day.
Surely each of you has your own (family) recipe. And the debate about which one is the best is at least as passionate as the debate about what goes into a good potato salad...
Our recipe of the week is deliberately kept minimalist. It was important to me that both the wonderful garden zucchini and the delicious terrine take center stage. Therefore, I didn't use egg or soaked bread for the stuffing, nor cheese or breadcrumbs for the gratin. Whether you want to do without them is up to you.
Actually—and this is worth mentioning here—Maison Telme terrines are almost too good to cook with. But since it's rare that you don't finish the whole jar in one sitting, I'd like to give you an idea with this quick recipe to use up the leftovers before they go bad.
But we have to think again about what we do with the rhubarb...
Ingredients (depending on the people eating)
- zucchini
- rice
- olive oil
- Piment d'Espelette (pepper works too, but the pimento adds a nice red color)
- Salt
- Parsley
- 1 large terrine from Maison Telme (I used the pork terrine with red fruits )
Preparation:
Wash the zucchini and cut it lengthwise (do not hollow it out yet). Bring salted water to a simmer and blanch the zucchini for a maximum of 5 minutes. The water should not boil or bubble, otherwise the delicate zucchini will overcook too quickly.
Now cut out the inside of the zucchini using a knife and/or tablespoon and chop finely with a large knife.
Put rice on.
Wash the parsley, finely chop it, and add it to the chopped zucchini core. Add some of the cooked rice until you get the right proportions. Now stir in the pâté. I chose the delicious pork terrine with red fruits because I love its sweet and sour fruity flavor, which pairs perfectly with the spicy meat and simply exudes a touch of summer. If I'm leaning towards pumpkin in the fall, I could also easily imagine using the duck terrine with fig instead.
Season the stuffing with olive oil, salt and piment d'Espelette, but not too much, as the terrine is already well seasoned.
Finally, fill the hollowed-out zucchini halves with the stuffing and then bake on the middle rack of the oven preheated to 200°C for about 20 minutes.
Bon appetite!
As a suitable wine accompaniment, we recommend the Marcillac Rouge "Lo Sang del Pais" from southwest France, which pairs excellently with meat dishes. Its aromas include small berries such as sloes and mulberries, as well as notes of Assam tea. Star fruit and bay leaf unfold in the mouth, creating a clean and clear finish. Medium-bodied, with mild tannins and a dynamic character.
Alternatively, we recommend the Brouilly 2015 Georges Descombes . The bouquet is delicate and pure, with aromas of plums and raspberries, complemented by flint notes. The exceptional freshness and fruitiness are instantly captivating! Juicy aromas of ripe fruit unfold in the mouth.
