I believe one of the reasons that we continue to work with our tomato terrine is that I really enjoy eating it. That is a good sign. This morning we paired our four tomato terrine with Robiola Due Latte and grated rye bread. A few slivers of shaved Serrano pepper and a drizzle of olive oil and aged balsamic vinegar finish the dish.
While I enjoy vinegar, either reduced or aged with tomatoes and as an accompaniment to other dishes I have
become tired of its ease of use. Since we have a number of vinegars on hand we often reach for them as accents. And, they work. Yet, we are now beginning to work on a number of new syrups, reductions and essences which will play the role of aged balsamic and its counterparts while becoming a bit more focused in conception and use.
A few syrups that are currently in the works are: lime pickle, caraway, pumpernickel, horseradish, ginger-yuzu, tangerine-cayenne, piave vecchio.
