French Fridays for Les Paresseux
Right after you return from a trip, you want things to go easy… to run smoothly so you can hold on to that vacation glow. I won’t say my happy vacation glow is gone, but it has faded. Much like a tan that starts as a red sunburn and mellows into a lightly bronzed look, I’ve been catching up with routines and a flurry of activity at the office while basking in the memories of our days in Washington DC and Cambridge. This week’s French Fridays with Dorie recipe, the Tartine de Viande des Grison was the perfect recipe to come back home to. A tartine is a French open-faced sandwich, or as our fellow Dorista Trevor likes to remind us, stuff on toast. The Viande des Grison – also known as Bündnerfleisch – is an air-dried beef cold cut of Swiss origin. What a good recipe to “rest with” after the Thanksgiving kitchen acrobatics many of us did during the holiday weekend!
Instead of the Viande des Grison, I used Italian coppa. Also known as capicola or capocollo, coppa is essentially the pork shoulder counterpart of the air dried, cured beef bresaola. The coppa for our tartine was also marinated with red wine and seasoned with coarse black pepper, like other popular salumi. The main difference between the bresaola and the Viandes de Grison is that the latter is pressed to eliminate moisture. This description almost leads me to believe that the recipe is a Franco-Swiss beef jerky sandwich. It does make sense: Dorie suggests slathering a thick slice of country style bread with butter, layering thin slices of the meat on top of the bread, and then dousing it with walnut or olive oil. A regular slice of prosciutto or even our coppa didn’t need as much dressing, but we used a whole wheat loaf that benefited from the extra fat and flavor. A couple of walnuts added crunch – an element I didn’t know I would enjoy as much when eating my half of the tartine, folded New York pizza style. With a side of soup and simply dressed greens, it was the perfect meal to almost cap this transition week.
So thank you, FFwD PTB (‘powers that be’) for this little breather. Looks like we will be indulging in good weekend cooking with next week’s recipe, Lamb and Dried Apricot Tagine.
A little lagniappe from our trip
As some of you know by now, the last stop of my trip included a lunch date with Betsy. We had a girls lunch out with my best friend and Cambridge local Nelly. We could have stayed talking food for hours between our Dorista adventures and Betsy and Nelly trading notes on great Boston eats. We had a fantastic time! To wrap up our meal with a sweet (and my much needed caffeine dose), we walked over to L.A. Burdick, a chocolate shop that serves chocolate and coffee drinks, plus sells delicious confections. I still can’t believe that after visiting Nelly in Cambridge a few times in over 10 years it was my first time in this tasty spot. Thank you Betsy for the suggestion!
French Fridays with Dorie is an online cooking group where home cooks from all over the world prepare and blog about delicious recipes from Dorie Greenspan’s Around My French Table. Sometimes the simplest recipes have the most interesting interpretations, so make sure to check out how the rest of the Doristas did their tartines. Bon weekend!