French Meatloaf

I have always liked Pâté. As a Jewish boy in Pittsburgh I discovered chopped liver which is really nothing more than liver Pâté but made with rendered chicken fat or schmaltz. In Europe I discovered terrine. People said it’s just another word for Pâté but no its not. Both are served cold or at room temperature but they are different.

Pâté is spreadable and usually spread on bread or crackers. Terrine is like cold meatloaf and can be eaten with a knife and fork. Both are usually served as appetizers but also found for lunch and as part of a dinner. It can be made from really anything and you can find vegetable terrines as well as meat varieties. One of my favorites.

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Terrine

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My Stupid Soup Rule

So for a long time I have held the position that soups and stews were only for the cold weather moments. I never had soup in the summer. The last time we were in Paris was the summer of 2009 and of course my wife, being smarter than me ordered the onion soup. All onion soup in France is French Onion Soup. I had a lovely shrimp and avocado dish but when I saw her Onion Soup I knew I had made a mistake.

Next time in France I will order the Onion Soup even if I am wearing shorts!

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Real Onion Soup