France: Just the Recipes








Recipe Card 1: Parisian Ham (Jambon de Paris)

Yields: Approx. 6 lbs Prep Time: 30 minutes (plus 8 hours steeping) Cook Time: 2 hours Cure Time: 10-12 days

Ingredients:

  • 5-15 lb pork shoulder (deboned)

  • Brine:

    • 4.25 quarts water

    • Kosher salt (amount not specified)

    • Pink curing salt (amount not specified)

    • Brown sugar (amount not specified)

    • Spice Bag:

      • 2 tsp juniper berries

      • 2 tbsp whole black peppercorns

      • 9 whole cloves

      • 2 bay leaves (broken)

      • 6 fresh thyme sprigs

Instructions:

  1. Prepare the Brine:

    • Combine water, kosher salt, pink curing salt, and brown sugar in a pot.

    • Bring to a boil.

    • Add spice bag, remove from heat, and let steep for 8 hours or overnight.

  2. Brine the Pork:

    • Pour brine into a large container.

    • Submerge pork, weigh down, and cover tightly.

    • Cure for 10-12 days.

  3. Cook the Ham:

    • Soak ham in cool water for 4 hours.

    • Debone, wrap in cheesecloth, and tie with butcher’s twine.

    • Weigh the ham.

    • Place in a pot, cover with water, and boil. Discard water.

    • Repeat, then simmer for 20 minutes per pound.

    • Cool slightly, then refrigerate overnight in cooking liquid.

    • Remove cheesecloth and twine before serving.

Recipe Card 2: Croque Monsieur


Yields: 1 sandwich Prep Time: 15 minutes Cook Time: 15 minutes

Ingredients:

  • 2 slices sourdough bread

  • Butter (for bread)

  • 2 slices ham

  • 1 slice Comté cheese

  • 1 tbsp grated Parmesan cheese

  • 1 tbsp grated Gruyère cheese

  • Panko breadcrumbs (optional)

  • Béchamel Sauce:

    • 2 tbsp butter

    • 2 tbsp flour

    • 1 cup milk

    • 1 egg yolk

    • Nutmeg, salt, pepper (to taste)

    • Grated Parmesan (optional)

Instructions:

  1. Prepare Béchamel Sauce:

    • Melt butter, stir in flour, and cook for 2 minutes.

    • Whisk in milk and egg yolk, cook until thickened.

    • Season with nutmeg, salt, pepper, and Parmesan (optional).

  2. Assemble Sandwich:

    • Butter bread slices.

    • Spread béchamel on one slice.

    • Add ham, Comté, Parmesan, and Gruyère.

    • Top with other slice.

    • Toast in a skillet until golden (4 minutes per side).

  3. Final Bake:

    • Spread béchamel on top, sprinkle cheese, and panko (optional).

    • Bake at 425°F for 5-6 minutes.

    • Broil until bubbly.

Recipe Card 3: Jambon Beurre


Yields: 1 sandwich Prep Time: 15 minutes (plus shallot butter prep) Cook Time: 5 minutes

Ingredients:

  • 1 fresh baguette

  • Homemade Parisian ham slices

  • Shallot Butter:

    • 1 tsp salted butter

    • 1 minced shallot

    • 1 stick unsalted butter (softened)

    • 1 tsp Dijon mustard

    • 1 tsp lemon juice

    • ½ tsp salt

    • ¼ tsp black pepper

    • 1 tsp chopped parsley

Instructions:

  1. Prepare Shallot Butter:

    • Melt salted butter, sauté shallot for 3-5 minutes.

    • Mix with softened butter, mustard, lemon juice, salt, pepper, and parsley.

    • Roll into a log with parchment paper and freeze. Thaw before use.

  2. Assemble Sandwich:

    • Preheat oven to 400°F.

    • Halve baguette and toast for 5 minutes.

    • Spread shallot butter on both halves.

    • Add ham slices.

    • Close and enjoy.

Recipe Card 4: French Onion Soup


Yields: 4 servings Prep Time: 20 minutes Cook Time: 45 minutes

Ingredients:

  • 3 tbsp butter

  • 5-6 yellow onions (sliced)

  • 4 cloves garlic (minced)

  • ½ cup dry white wine

  • 6 cups beef stock

  • 1 tsp Worcestershire sauce

  • 1 bay leaf

  • 3 sprigs fresh thyme

  • 1 baguette (1-inch slices)

  • ¼ cup grated Gruyère cheese

  • ¼ cup shredded Asiago cheese

  • ¼ cup shredded Swiss cheese

  • Chopped parsley (garnish)

Instructions:

  1. Caramelize Onions:

    • Melt butter, sauté onions for 30 minutes (stirring).

    • Add garlic, sauté for 2 minutes.

    • Add wine, scrape pan.

  2. Simmer Soup:

    • Add stock, Worcestershire, bay leaf, and thyme.

    • Simmer for 10-15 minutes.

  3. Prepare Baguette:

    • Preheat oven to 400°F.

    • Toast baguette slices for 6-8 minutes.

  4. Assemble and Broil:

    • Broil oven.

    • Ladle soup into bowls.

    • Top with baguette and cheese.

    • Broil for 2-4 minutes.

    • Garnish with parsley.

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