Dorie’s Dieter’s Tartine
Dorie Greenspan’s Around My French Table is quickly becoming my favorite cookbook. I think I purchased this a few months ago and every time I open this cookbook, I get lost in it. . there’s over 300 recipes in this baby and every time I flip through it, I find a recipe speaking to me. . and I immediately have to cook it. I also love Dorie’s stories about life in Paris, France and French people. My Husband and I honeymooned in Paris so this magical, romantic city holds a special place in my heart.
I love how Dorie speaks and writes her recipes, “stir energetically. . keep stirring – with vigor!!” And “Beef on a string, say what?”
Book description from Amazon:
“When Julia Child told Dorie Greenspan, “You write recipes just the way I do,” she paid her the ultimate compliment. Julia’s praise was echoed by the New York Times and the Los Angeles Times, which referred to Dorie’s “wonderfully encouraging voice” and “the sense of a real person who is there to help should you stumble.”
From the book:
“This tartine régime, or diet tartine, is extremely popular among ladies-who lunch in Paris, since it is filling but not fattening, pretty but not precious, and fine for any season. In Paris it is made with nonfat fromage blanc, a creamy cheese slightly more fluid than our sour cream. You can find it in many American markets, or you can make a mix of cottage cheese and sour cream, both nonfat, of course.
- 1 large slice country bread
- ½ cup nonfat fromage blanc or nonfat cottage cheese thinned with nonfat sour cream (about 6 tablespoons cottage cheese to 2 tablespoons sour cream)
- Salt and freshly ground white pepper
- ⅓ seedless cucumber, peeled and diced
- 1 small tomato, preferably peeled and seeded, diced
- Chopped fresh chives
- Herbes de Provence (optional)
- Lightly grill one side of the bread or toast it on one side in a toaster oven. Place the bread toasted side up on a large plate, spread with the fromage blanc, and season with salt and white pepper. Or whisk the cottage cheese and sour cream together vigorously (or, if you’d like a smoother blend, pulse them a few times in a mini processor or with a hand held blender), spread on the bread, and season.
- Toss the cucumber and tomato cubes with salt and white pepper and spoon them over the tartine, paying no attention to what spills over onto the plate. Sprinkle with chives and a tiny pinch of herbes de Provence, if you’re using them. Leave the slice of bread whole or cut it in half; serve immediately.