An Afternoon In Paris (Part 1)

Summer 2024 In Paris

As the golden sun casts its warm glow over the picturesque streets of Paris, there's nothing quite like indulging in the simple yet exquisite pleasures of French cuisine. This summer, as the world gathers to witness the thrilling events of the 2024 Summer Olympics, we found ourselves savoring a quintessential Parisian snack: a jambon beurre and liver pâté sandwich. Nestled at a charming sidewalk café, with the distant roar of the Olympic crowd as my backdrop, these classic French recipes provided the perfect culinary companion to the excitement of the games. Join us as we share these delightful recipes for these traditional Parisian treats, allowing you to bring a taste of Paris into your own home.

jambon beurre

Serves 1

• ½ French baguette or 1 demi baguette

• 2 tablespoons European-style butter

• ⅓ pound sliced ham

Slice the baguette in half lengthwise. Butter the cut side of each half, then layer the ham on one half of the baguette. Sandwich the ham between both halves, and serve.THAT'S A WRAP.
In true Parisian fashion, wrap in parchment paper for easy transport and eat lunch on the go.

liver pâté

Yields 1¼ pounds

• ½ pound chicken livers
• Milk, as needed
• ½ cup (1 ounce) onion, small diced
• 1 teaspoon fresh pasted ginger
• 1 clove garlic, minced
• 2 tablespoons butter, additional as needed for sealing
• ¼ teaspoon dried oregano
• Pinch ground white pepper
• Pinch ground cloves
• Pinch ground nutmeg
• ¼ teaspoon salt, additional as needed
• 3 ounces cream cheese
• ½ ounce brandy
• Sliced baguette or crackers, dill cornichons, arugula, and boiled eggs, for serving

Drain, rinse, and trim off fat and sinews from liver. Fully submerge livers in milk and refrigerate overnight.

Sauté the onion, ginger, and garlic in butter over low to moderate heat until softened and lightly brown. Season with oregano, white pepper, cloves, nutmeg, and salt. Cook until aromatic, then transfer to a blender or food processor. Return the pan to heat and brown the livers, cooking until the centers are slightly pink. Transfer cooked livers to food processor as well, along with cream cheese and brandy. Puree the mixture until smooth in consistency and no lumps remain. Taste and season with additional salt if needed.

Pack into jars or containers. Pour a thin layer of melted butter over the top to seal, and refrigerate overnight before serving.

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