‘Twas 2 days after Thanksgiving
and all through the house
our tummies were rumbling
because it was time for lunch.
The hostess got into her car with care
to purchase the bresaola
for a tartine soon would be there.
Okay, that’s all the “poetry” I’ve got in me for now!
As you may have noticed, I made the tartine the Saturday after Thanksgiving, and I used the bresaola substitute since there was no viande des grisons to be found. I also made the Dieter’s Tartine (that would be someone who diets–un régime–and not the German name Dieter) make-up since it sounded like a nice accompaniment.
Other than the bresaola sub, I made all as directed with the chopped walnuts and walnut oil. For the Dieter’s Tartine, I did use mascarpone instead of fromage blanc. I needed some crème fraîche for some of my recipes and purchased the mascarpone before remembering that it was more likely to break in a warm dish. So, for the first time, I finally made my own crème fraîche, using Dorie’s recipe of course! I used it all in my turkey day recipes, so mascarpone it was for the dieter’s tartine.
Both tartines were lovely, but I really did enjoy this week’s task and its saltiness of the bresaola coupled with the walnut oil and walnuts.
I made the 4 of us the tartines and a small cheese plate. For the cheeses: Seascape is a cheddar-like cheese made from goat and cow milk in Paso Robles, CA; and La Tur is one of my favorite cheeses ever–a soft 3-cheese blend from northern Italy. If you like Brie, give La Tur a try! I shouldn’t forget the basket of Potter’s Crackers we had–I tried the cranberry-hazelnut crisps! Lunch was served with a Rosé of Syrah from Ampelos Cellars.
The sandwich in the lower left is raspberry Bon Maman (see my TWD post about the cranberry crackle tart for more info on that choice) and peanut butter on whole wheat bread. HA! I figure since I explained everything else, I might as well do that one, too. Clearly, we have a small child who eats with us.
I was ever-so-glad for a light week! Off to grading!