If you’re watching your calories these days, and, who isn’t, this luncheon item reeks of yumminess. As Dorie puts it, “The Tartine Régime, (or, diet tartine), is extremely popular among ladies-who-lunch in Paris, since it is filling, not fattening, pretty but not precious, and, fine for any season.”
Tartine Régime est parfait pour le déjeuner:
The real clue to making this Tartine so tasty is the nonfat fromage blanc spread which is sometimes difficult to find in American stores. But, Dorie, being ever so clever, provides a superb substitute. Because I encourage you to use this spread on other sandwiches, I want to share the recipe with you:
Nonfat Fromage Blanc américain – Whisk 6 tablespoons cottage cheese to 2 tablespoons sour cream. Salt and Pepper to taste. Refridgerate overnight.
I Love this Tartine. Vive La France!
Fromage Blanc on Country Bread, Tomatoes, Cucumbers, & Chives-a Wow
Roasted Rhubarb with Homemade Black Walnut & Vanilla Ice Cream
I’m an Iowa farm girl so I know a thing or two about rhubarb. The French have not cornered the market on this fruit. In the Midwest we called it Pie Plant. It often grew in residential alleys. When I moved to Colorado in 1988, I took some rhubarb roots with me and loved watching the stalks pop-up, after the last snow, in the late-Spring.
My Mother made the most sublime Rhubarb Meringue Pie. Her sauce was to-die-for and we loved it on, over and under everything! I miss you, Mom.
But, roasted rhubarb. I was a skeptic. Why do I doubt Dorie? The result was delicious. We ate it for breakfast, lunch, and finalized our Roasted Rhubarb Experience by pouring it over our homemade black walnut vanilla ice cream.
