Last Friday, food blogger Beatrice Peltre of La Tartine Gourmande was at “The Martha Stewart Show”. Bea prepared two savory tartines from her first cookbook. Everything looks tasty!
Tartines, which are open sandwiches, make great lunch. I love these two recipes because there are filled with colorful food. Plan ahead of time if you wish to serve them to your friends. Rest assured that the techniques are easy to follow and the ingredients are easy to find. She made:
If you plan to serve both tartines for a stylish lunch with your girl friends this summer, start by roasting the cherry tomatoes. While the cherries are in your oven, prepare the basil oil, blanch the green vegetables and make the ricotta spread. Toast your favorite bread; select a loaf with a nice crust. You will find on Martha Stewart’s recipe the recipes with videos where Beatrice shared more tips on how to make her tasty tartines.
Beatrice talked about her experiences at the Martha Stewart Show on her blog. If you are looking for more deliciously healthy recipes, do not forget to grab your copy of her cookbook the next time you shop at a bookstore.
+ For Americans: La Tartine Gourmande: Recipes for an Inspired Life $19.59 USD at Amazon.com
+ For Canadians: La Tartine Gourmande: Recipes for an Inspired Life $21.95 CAD at Amazon.ca
Bea from La Tartine Gourmande went to visit a cranberry bog in Carver. She took fabulous pictures of the field. It is a must see. What I crave the most is her cranberry upside down cake with a cranberry sauce. You will find on La Tartine the recipes of her cranberry sauce plus a appetizing cranberry and apple crumble.
+ photo by La Tartine Gourmande
You may have recognized the style of Bea from La Tartine Gourmande. She shared her recipe for Mussels in Saffron Broth in her Boston Globe’s column today. I like that fact that she replaced the typical French Fries with parsnips and yellow carrots oven fries.
+ Mussels in Saffron Broth recipe on Boston Globe
+ Photo via La Tartine Gourmande
With the week-end at the corner, it is the perfect time to introduce this delicious entrée prepared with seasonal products.
This recipe looks really appetizing. Be warned, you will be inclined to find excuses to prepare the Potato, Apple, and Camembert timbales. For a start, everybody knows that it is best to cook a recipe at least once before serving it at any event.
If you are a fan of the popular blog La Tartine Gourmande, you probably recognized the work of food stylist and photographer Beatrice Peltre. Bea made these Potato, Apple, and Camembert timbales for The Boston Globe.
What do you need?
You need one ramekin per person, a mandoline and parchment paper to prepare this entree.
The ingredients are easy to find. You need Yukon Gold or Yellow Finn potatoes, a red cooking apple, a piece of Camembert cheese, some butter, all spice, fresh oregano, salt and pepper. Do not forget a pack of fresh herbs in bloom for plating.
For the instructions, read the Boston Globe article. Enjoy!
Recipe: Potato, apple, and camembert timbales published on The Boston Globe
Photo credit: La Tartine Gourmande – all rights reserved by Beatrice Peltre