I had the pleasure to talk with Michael Ruhlman on Turning Pig Muscles into Edible Treats, Getting Salumi Education when his book 'Salumi' was published (late Summer 2012).
His 2005 tome Charcuterie 'The Craft of Salting, Smoking & Curing' (W.W. Norton) also in collaboration with Brian Polcyn is benefiting from a revised and updated edition this Summer 2013.
To toast the release here's a first excerpt.
Maryland Crab, Scallop, and Saffron Terrine
An Eastern Seaboard terrine—a scallop mousseline flavored and colored a vibrant yellow with saffron, and garnished with whole chunks of crab and green chives.
This would be enhanced accompanied by a roasted red pepper aïoli, a gribiche sauce, a cucumber dill salsa, or rémoulade sauce, and it would even go well with the smoky tomato salsa.
8 leeks, green tops only (whites reserved for another use, such as soup or sauce, or simply braise them in stock)
3⁄4 cup/185 milliliters heavy cream
A large pinch of saffron threads
1 pound/450 grams sea scallops
2 large egg whites
1 tablespoon/15 grams kosher salt
1 teaspoon/3 grams ground white pepper
1 teaspoon/5 milliliters fresh lemon juice
1 pound/450 grams Maryland lump or jumbo lump crabmeat,
picked over for shells and cartilage
3⁄4 cup/100 grams chopped fresh chives
1. Freeze all your blades and bowls before gathering and measuring your ingredients (see Note below).
2. Wash the leek greens thoroughly, and split them lengthwise so you end up with long strips about 2 by 8 inches/5 by 20 centimeters. Cook them in a large pot of heavily salted boiling water until completely tender, about 8 minutes. Drain and chill in ice water, then drain and pat dry. Lay out on a sheet of plastic wrap or wax paper.
3. In a small saucepan, bring the cream to a boil over high heat; remove from the heat.
Add the saffron and let it sit for 15 minutes to infuse the cream, then chill, uncovered, in the
refrigerator.
4. Preheat the oven to 300 degrees F./150 degrees C.
5. Combine scallops with the egg whites in a food processor and puree until smooth.
While the machine is running, add the saffron cream in a slow, steady stream. Season with the salt, pepper, and lemon juice. Transfer to a bowl and fold in the crabmeat and chives. Cover with plastic wrap and refrigerate.
6. Line a 11⁄2-quart/1.5-liter terrine mold with plastic wrap, leaving enough overhang on the two long sides to cover the filled terrine (moistening the mold first will help the plastic wrap adhere to the corners). Then line it with the leek greens, laying them crosswise in the mold and leaving enough overhang to cover the top. Pack the scallop mixture into the mold. Fold the leek greens over the top, followed by the plastic wrap. Cover with the lid or aluminum foil.
7. Place the terrine in a high sided roasting pan and add enough hot water (very hot tap water, 150 to 160 degrees F./65 to 71 degrees C.) to the pan to come halfway up the side of the mold. Bake until an instant-read thermometer inserted in the center of the pâté registers 140 degrees F./60 degrees C.
8. Remove the pâté from the oven, remove from the water bath, and set a weight of about 2 pounds/1 kilogram on top of it. Let cool, then refrigerate overnight.
Yield: 24 slices; 12 appetizer servings
[ Note : See pages 203–210 for a detailed description of the general terrine method. ]
("Reprinted from Charcuterie: The Craft of Salting, Smoking, and Curing, Revised and Updated by Michael Ruhlman and Brian Polcyn. Copyright © 2013, 2005 by Michael Ruhlman and Brian Polcyn. Illustrations copyright © 2005 by Yevgeniy Solovyev. With permission of the publisher, W.W. Norton & Company, Inc.”)