A tartine, if you are not acquainted with the term, is what the French call an open-faced sandwich with a sweet or savory topping. These spreads can be exotic or simple. At one of my favorite food blogs, theKitchn, is posted ten of their favorites, from Ricotta, Fig and Honey to Egg, Arugula and Herb to plain old Roasted Tomato Tartine.
Have I piqued your interest?
This week’s French Fridays with Dorie recipe choice is Hallelujah-It’s-A-Healthy Tartine. To be truthful, that’s really not what Dorie chose to call this wonderfully delicious idea for a lunch or snack. In France this recipe is called Tartine Régime. Sounds sexy, right? It translates into English as Dieter’s Tartine. Thud.
So sorry, Dorie, I changed its name. Let’s move on.
First, you vigorously mix together a topping of cottage cheese and sour cream. Generously spread it on a large, toasted piece of country bread. Toss seedless cucumbers, peeled and diced, together with a small tomato, peeled, seeded and diced. Put on top of the spread. Add a dash of Herbes de Provence and fresh chives or basil. Voilà. Quick and Easy.
Because I wanted this lunch to be all about eating healthy, I chose Deborah Madison’s Lemon Basil-Mint Lemonade over a French Rosé for my drink. Although Madison’s new cookbook, Vegetable Literacy, has carried the edible plant kingdom into my kitchen with surprisingly tasty results, I was skeptical about this lemonade business. Why do I ever doubt Deborah or Dorie? It’s not-for-nothing that they publish successful cookbooks. Try this lemonade, Readers, you’ll love it.
For dessert I made Raw Brownies, a recipe my friend, Susan Phillips, adapted from Sarah Britton, an innovative Danish chef who blogs at My New Roots. Susan first shared these with me, saying, “These brownies will change your life.”
In a word, Addictive.
It takes only five ingredients – walnuts, cocoa powder, Medjool dates, almonds and salt – tossed together in a food processor plus a little freezer/refrigerator time to make these beauties. My tip? After pressing the crumbly mixture into a dish lined with waxed paper, refrigerate until cold enough to cut into squares. Then, toss them into a baggie and throw into the freezer to eat when tempted. Although Britton suggests topping them with cinnamon, I don’t bother. A caveat……substitute cocoa powder for raw cacao (in Britton’s recipe) in the same proportions.
I’ve started taking these healthy treats on hikes for snacks/ dessert and have found it’s increased my popularity as a hiking partner. Although I’m not yet the hiker I aspire to be, slower than my friends, I bring yummy treats. That counts for something.
To see if my colleagues liked this diet fare (healthy choice) as much as I did, go here. And, please let me know if you try any of this week’s recipes. I’m really excited about this lunch combo and was happy to be able to share all the recipes with you.