French Fridays with Dorie – Nutella Tartine (en Export Soda)

Nutella Tartine en Export Soda

This week’s French Fridays with Dorie recipe, Nutella Tartine, brings back memories of after school snacks chased with tall glasses of milk.  A French tartine is a toasted open faced sandwich.  Dorie Greenspan whimsically turns the concept into dessert by toasting a slice of rich brioche or challah breads, spreading them with butter and orange marmalade, drizzling them with Nutella, and adding a bit of nuts for extra crunch, coarse sea salt for balance.

Brioche or challah are delicious and well-loved by my adult self .  My chosen vehicle for delivering butter/cheese/preserves/PB/Nutella goodness while growing up was the very humble soda cracker.  Soda crackers are essentially saltines – the kind that are still sold in large tins on Hispanic colmaditos in the US under the name “export sodas”.  The export sodas moniker stuck as a marketing distinction, to the point that Keebler (the original manufacturer) sued local company Rovira Biscuits for using it in the 1970s. Rovira Biscuits prevailed and the crackers are still known as export sodas.   They may be relegated to a hurricane season snack in my household these days, but are still ubiquitous for breakfast and coffee breaks all over the island.

Supermarket Aisle - Export Soda Crackers

That much aisle space is devoted to export soda crackers!

So sure, I did not turn on the oven for my crackers.  The butter didn’t seem necessary either.  A smear of apricot preserves, a drizzle of melted Nutella, a few pumpkin seeds, pink sea salt.  I might not be nine anymore, snacking in the little table nestled between the kitchen and the little parlor by the foyer, but I’m feeling pretty giddy nonetheless.   If only I liked the cartoons kids watch these days…

French Fridays with Dorie is an online cooking group where we work our way through Around My French Table, Dorie Greenspan’s award winning cookbook.  Dorie herself jumped on the “World Nutella Day” bandwagon this week and published the recipe for the Nutella Tartine in her blog.  Want to see how the rest of the group did?  Check out their links here.

Nutella Tartine en Export Soda

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Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

31 Responses to “French Fridays with Dorie – Nutella Tartine (en Export Soda)”

  1. February 10, 2012 at 7:13 am #

    Interesting, I’ve never heard of Export Sodas, but my childhood after school snacks also invariably involved saltines. Usually with either peanut butter or cheese. In fact, after reading Dorie’s introduction to this recipe (and to Quatre-Quarts, which is also apparently a popular after school snack in France) I wanted to call my mom and complain that I was cheated as a child. I mean, saltines with peanut butter are good, but it certainly can’t compete with nutella slathered toast!

    • February 10, 2012 at 8:09 am #

      The crackers were called export sodas because they were shipped into the island. That would make any old cracker sound fancier than what it is. 😉 The irony is that at least 90% of the soda crackers consumed in the island are now produced locally!

      I ate my share of pan con Nutella and plain jelly sandwiches growing up. Dorie’s recipe with the butter and preserves and Nutella is definitely a revelation. My favorite part had to be the sprinkle of sea salt.

  2. February 10, 2012 at 7:25 am #

    I almost used apricot preserves too. I’ll have to look for export sodas now. Going to grocery stores is one of my favorite things to do, especially when traveling. I love seeing similar foods with different names, like these.

    • February 10, 2012 at 10:14 am #

      One of my favorite desserts combines chocolate with apricot, so I thought it would be a good match. I’m also a big fan of dropping by grocery stores when traveling.

  3. February 10, 2012 at 8:04 am #

    Never thought of the recipe this way, interesting and fast.

  4. February 10, 2012 at 9:13 am #

    A nice quick treat 🙂
    Even at my advanced age, I still keep a box of Saltine’s around. They are just the thing to hit the spot sometimes…

    • February 10, 2012 at 9:25 am #

      I forgot to add “stomach bugs” to the instances where the box of export sodas come in handy for us. Advanced age, pfffft…

  5. February 10, 2012 at 10:03 am #

    What a different and tasty way to serve this! I’ll have to try that the next time I’m out of bread!

  6. February 10, 2012 at 11:23 am #

    Sounds a heck of a lot better than cream cheese on crackers, which is what I usually had for a snack. Nice way to jazz up a cracker!

  7. February 10, 2012 at 12:45 pm #

    Love this post. We used to eat lots of soda crackers, too, as kids. I forgot how much we liked them and especially with yummy toppings. My grandkiddies would love your idea…thanks.

  8. February 10, 2012 at 2:08 pm #

    The best sweet munchie treat in the whole wide world is what I called “chocolate crack:” fresh, hot caramel and melted chocolated baked on saltine crackers (and topped with salt). The. best. ever.

  9. February 10, 2012 at 3:05 pm #

    Love your spin on this week’s pick. Reminds me of those lunches I was jealous of in elementary… pb & ritz crackers wrapped in foil. My mom was a tyrant and made me eat turkey sandwiches! 🙂

  10. February 10, 2012 at 4:24 pm #

    hmmm.. the nutella with saltines actually sounds pretty good! nice variation!

  11. February 10, 2012 at 6:58 pm #

    Never heard the expression Export Sodas but we love good old saltines and always have some around to eat with a can of Campbell’s chicken noodle. That’s what we both want when we’re sick!

  12. February 10, 2012 at 9:52 pm #

    I love your adaptation of this recipe! And I think you hit the nail on the head with your comment on my blog…another jam or jelly would have made a world of difference 🙂 Have a wonderful weekend~

  13. February 10, 2012 at 10:59 pm #

    I am heading to the local groceries and tracking down Export Sodas. I just like the name and the idea of it. And thank you for the cracker clue. When you use a saltine, you already have the salt, a little jam, a nut or two and the nutella. Little effort, quick pick-me-up, that’s a winner.

  14. February 11, 2012 at 2:20 am #

    Saltines and nostalgia, can’t beat that kind of childhood memories! It’s definitely a fun way to trot down memory lane only with a more sophisticated twist now from your adult self!

  15. February 11, 2012 at 12:15 pm #

    These look great! I never had heard what we call Saltines called Export Sodas, how interesting. What a neat photo of them in your grocery store. Sounds delicous with the pepitas and nutella. I’m a fan of PB&J on Club crackers myself 🙂

  16. February 11, 2012 at 12:29 pm #

    I love that you did this reminiscent ofyour childhood treats. Soda crackers area great base for just about anything! Oh, and the pepitas look terrific agains the Nutella and apricot preserves.

  17. Yuri - Chef Pandita
    February 11, 2012 at 11:32 pm #

    Love the idea of using soda crackers for this recipe. As a kid I would snack on soda crackers with jam or *gasp* butter mixed with ketchup. I don’t know where my mother learned to make that but I remember she made it for us.

    • February 12, 2012 at 1:09 am #

      Oh my! I have never heard of Mama Pandita’s spread. Mayo and ketchup together are almost Puerto Rico’s national dipping sauce, so mixing ketchup with butter shouldn’t totally surprise me.

  18. February 11, 2012 at 11:35 pm #

    How nice that this brought back nice memories. And, that you reinterpreted Dorie’s to be reminiscent of your childhood treat. I liked the photo of all those export soda crackers at the grocery store.

  19. February 12, 2012 at 11:46 am #

    Oh this was SO cool. Thx so much for sharing your memories and the whole topic about “export soda”. I really got a kick out of your photo too – so fun to see all this. I have my own lovely and fattening memories of “Saltines”. I think somewhere back in the day they were considered a diet food of sorts (in small quantities maybe) but I do recall having a few when I was trying to watch my weight. And thinking nothing tasted as perfect as this crispy little salty square of goodness. Nothing like a diet to make you appreciate food. I also spent much time in college consuming sleeves with soft butter spread on top. Instead weight gain but oh my, how good these very basic, very inexpensive and very unsexy little crackers tasted. Thanks for the memories !!

    • February 12, 2012 at 5:20 pm #

      They were definitely considered diet food while I was in high school… those days when fat was especially “bad”!

  20. February 13, 2012 at 10:25 am #

    Now THIS is an original take on this week’s recipe. And I just happen to have a packet of soda crackers sitting in front of me. Of course my stomach flu might not agree but when I am better…..

  21. February 13, 2012 at 10:21 pm #

    have you tried the Carr’s table water crackers? they are perfect when you dont want something too salty but then again this brings back memories of “The Terminal” … just a heck of a lot more appetizing!

  22. February 16, 2012 at 8:18 am #

    Maybe it’s my browser, but I can’t see your photos. Your tartines sound delicious, though. I love the idea of using crackers (and I enjoyed reading about export sodas, I never knew that). I make a dessert with saltines, caramel, melted chocolate and nuts. It’s excellent!

  23. March 12, 2012 at 5:18 pm #

    Love your take on this, Adriana. We call them soda crackers in Canada, too, by the way. Our brand of choice was always Premium Plus.

  24. Alejandra
    April 25, 2012 at 11:36 am #

    Sis, I just read this entry I can’t help reminiscing on Mama’s mezcla or jelly sandwiches on the “sandwich” Tupperware… or my very own version of tartines, with cream cheese and raspberry preserves (still a Sunday morning favorite!!!)… A fex weeks ago I got an apricot/red pepper jelly and do not know what to do with it, any suggestions?!?!

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