Terrine de Poireaux
"There is no such thing as Jewish Alsatian cooking. It is Alsatian cooking,” Chef Gilbert Brenner told me over lunch at his restaurant, Wistub Brenner, with a view over the Lauch River in Colmar, a charming city in southern Alsace that has had a Jewish presence since at least the eleventh century. “Jewish cooks adapted the dietary laws to what was available here,” Monsieur Brenner told me. “France didn’t create dishes. Families created the dishes. It is the cooking of their grandparents and reatgrandparents.” Looking over the menu at Brenner’s popular restaurant, I was taken by this extraordinary leek terrine, which I later learned was put on the menu for Gilbert’s Jewish customers and friends who keep kosher or are vegetarians. During the short asparagus season in the spring, Gilbert substitutes asparagus for the leeks. The recipe is a modern version of very old savory bread puddings, like schaleths (see page 251).
To substitute asparagus for the leeks, boil sixteen large spears in salted water until bright green and barely cooked through. Remove the asparagus from the water, and plunge them into ice water for about 10 minutes. Drain the asparagus and pat them dry, then cut them to fit in the terrine. Cover half of the asparagus with the batter, and proceed as with leeks.
