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:
There’s a group of people cooking their way through every single recipe (more than 300) . . maybe it’s because of her French cuisine influence but I place Dorie on the same pedestal as I do, Julia Child (I believe they were friends and colleagues). . . helping to equip us servant-less home cooks with exquisite and delicious recipes.
So far, I’ve made Dorie’s Gougères and I will make her Chicken in a Pot next week. I will also be adding a few more of her recipes to my 2013 Culinary Bucket List so watch for this coming soon!
Last night I was flipping through Around My French Table again and this recipe for her Dieter’s Tartine called my name. Seemed appropriate to eat this after all the holiday eating and indulging. Instead of using nonfat fromage blanc, I combined nonfat cottage cheese with nonfat sour cream (as noted in Dorie’s recipe). Now, I really like cottage cheese. Some people can’t touch the stuff because of the texture and taste. . but I love it. Maybe it’s because I grew up watching my mom eat it . . and sometimes, we would eat cottage cheese together at the table with nothing else.
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.”
You can find the RECIPE and full excerpt of this recipe from the book, HERE. This link also shows the actual photo of Dorie’s Dieter’s Tartine from the book!
I used Pugliese bread and topped my tartine with dill (because it’s pretty) instead of chives . . I probably should have used the chives for more flavor. I also proceeded to drizzle some balsamic vinegar and olive oil on mine as I ate it. . hope this isn’t frowned upon by my French readers.
I hope you enjoy!