Happy September, friends. It’s been weeks since I’ve been in touch, but I’ve been thinking about you and all of the stories I want to share with you.
The month of August was a busy and nostalgic one for me. My husband and I moved out of our apartment on the 31st, inspiring us to revisit and re-evaluate all of our “stuff” as we dug it up and decided whether it would make the journey to our new apartment.
Among this “stuff” were two pounds of pork liver, resting patiently in my freezer alongside a bag of pork fatback and another bag of pork loin. They were left over from a particular recipe I’d planned to share with you almost a year and a half prior: a meaty pork and pork-liver pâté baked in brioche dough. I’d taken photos and everything—only I let season after season slip on by without ever posting the recipe.
To give you a little backstory, I’m a huge appreciator of old, lengthy recipes. I like recipes that I can really get into—especially ones that take me to another time or place. This particular recipe is from Mastering the Art of French Cooking, Volume Two. It’s one of my favorite books to cook from because the dishes feel so different from anything I would normally put on my weeknight dinner table. Its recipes are a time capsule of 1960’s French cooking and entertaining, where you and your guests could easily spend as much time enjoying your fancy meal as you did preparing it. It’s a romantic idea that I find both fascinating and comforting—so if I’m in the mood to slow down and celebrate a little, there’s a good chance I’ll be cooking from one of Julia Child and Simone Beck’s encyclopedias….