Tuesday Tip – Hanging Fresh Herbs
Lately, when I have been buying fresh herbs that don’t keep well in the refrigerator, I’ve been hanging them upside down (mainly basil), so they dry as I use them. (more…)
Tuna Niçoise Tartine
Adapted from Bouchon by Thomas Keller
In Bouchon Keller provides recipes for a variety of tartines, or opened faced sandwiches. I decided to start with the Tuna Niçoise Tartine. This gives an everyday tuna sandwich an elegant twist. I’m a huge fan of a incise salad, with all the flavorful items that join the tuna to create a satisfying lunch or dinner. This tartine has a lot of components, but it’s well worth the effort of chopping and prepping for this delicious open-faced sandwich. If you don’t like a certain topping, leave it out or replace it. You can make the tartine your own.
Fresh Herbs to Dried
When you buy fresh herbs and they just begin to wilt or turn brown you don’t need to toss them. Hang them upside down for a few days in a cool area to dry (but not in the refrigerator). They will keep for quite a while in a paper bag. To use them just crunch them up in your hand over the dish you are cooking and dried bits of herbs will fall into your dish.
Sweet tarragon combined with sweet, crunchy carrots all coated in a tangy vinaigrette creates a gorgeous and tasty salad. Add dried cranberries or raisins to incorporate tiny jewels of chewy sweetness. Best of all, it can be made ahead of time.
Bibb Lettuce Salad
I came across this salad in Thomas Keller’s Bouchon cookbook and had to try it out. It looked beautiful and also didn’t seem that difficult to make. Yes, it takes a tad bit of time to assemble, but worth the effort (and really doesn’t take that long). The gorgeous floral shape is stunning, making it great for serving company (imagine serving each person their own.) Being at home with just my husband I ate each leaf with my fingers. It was like a sweet, tangy, crunchy, delicious snack, but substantial enough for a meal. I’m hooked on this salad.