If you are still wandering around out there, completely unaware of the now infamous, world-wide monthly cooking blog extravaganza called IMBB (that has now spawned two take-offs, WBW and SHF), you'd be best to hang your head in shame. And, if you're busy looking at your toes right this second, for reference, I did explain the origins in one of my previous IMBB entries. Every month since its inception in February there has been a different theme or ingredient to contend with, and this month's edition -- hosted by none other than Derrick of An Obsession with Food -- proves to be a doozy. TERRINES.

Derrick certainly did his homework when he described this month's endeavor and made us all feel more comfortable about making something that many of us have probably never attempted. Not one to shy from a challenge, I began immediately searching for recipes. Derrick pointed us in the direction of his own recipe for a gorgeous and delicious looking caprese terrine, a few recipes from Clotilde and as well at epicurious and art culinaire for guidance. I searched. I scrounged. I looked and looked some more but nothing really called my name and said "make me!".

In my desire to find recipes for my upcoming wedding I was wandering around epicurious one day (I was at work, and yes I should have been working..but hey, this is important stuff!) and found a recipe that not only looked fairly easy but also seemed to have a really nice taste combination going on within the dish. I promptly printed it out, went home that night and made a miniature version of this Sun Dried Tomato and Pesto "Torta" for a taste-test (and also to see how well it tasted after having been in the freezer for a week before eating it).

I took it out of the freezer recently and attempted to remove it from the custard cup I had made my miniature "torta" in. I had some difficulty removing it...I put the cup in hot water and then loosened it from the sides with a warm pallet knife. Eventually it popped out and I put it on a plate and took the necessary pictures. It looked...okay...not great because of the hassle it had given me in getting it out of the mold, but still not terrible. The smell is what really did it for me...regardless of what it ended up tasting like the smell was heavenly. Garlic, pesto, sun dried tomato...some of my favourite smells in savory recipes.

But, of course, this wasn't going to be my Terrine recipe for IMBB #9. I was going to make a fruit terrine...but just never got around to it (actually, to be honest, I did, but it totally flopped -- the gelatin wouldn't set and I ended up eating it as slightly soft jello with fruit...not so good). Then, as this little layered appetizer was sitting on the plate, looking up at me and smelling so damned good, I realized that it was, for all intents and purposes, a Terrine! Yay! I wasn't going to miss out on this Blog Burning escapade after all!

And yes, I will be making this for my wedding. The taste test went well and I learned my lesson about using parchment paper inside the mold when I do it next time...so, be sure to keep your fingers crossed for me!