The First Touch of Winter -- La première sensation de l'hiver
I love when winter welcomes the first snow of the season. Every year, I get as excited as I did the year before. Not surprisingly, as soon as the first snowflakes started to slowly fall outside, I felt a strong urge to bake, go for a long walk in the park nearby, play in the snow, and take pictures. I did every single one of these. And when I came home, I had a homemade soup waiting for me. With it, I prepared two hearty tartines.
I used two slices of a seeded multi-grain bread, and topped each slice with St Maure cheese. I put the tartines under the broil, enough time for the cheese to melt, and then I topped them with prosciutto and thin slices of pears. Since I had prepared a vegetable soup the night before -- with whatever-I-had-in-the-fridge vegetables, as often is the case on Sunday nights: parsnips, celeriac, potato and squash, seasoned with cumin and coriander -- I only needed a dollop of crème fraîche and fresh chopped coriander to complete my lunch. The same morning's quietness filled the space. Within thirty minutes, everything was covered by a thin coat of snow.
"I want to go out again," I thought when I was almost finished with my lunch.
I quickly cleaned the table, and as I was leaving the kitchen to put my coat and walking shoes on, I grabbed a slice of the pistachio* dark chocolate brownies that I baked earlier in the morning, using amaranth and quinoa flours. It was already my second batch within two days.
* I added the special pistachios recently purchased. You cannot get greener than that!
Prosciutto, St Maure and Pear Tartines
- 4 slices of country or multi-grain bread
- 2 slices of prosciutto, cut in halves
- 1/2 pear, sliced
- Lemon juice
- Coriander
- Piment d'Espelette
- 8 slices of St Maure
- Slice the pear and squeeze lemon juice, to prevent from turning brown. Keep.
- Toast the bread slices.
- Place 2 slices of St Maure on each slice of bread.
- Place the slices of bread on a baking sheet, and place under broil for 3 min or so. Keep an eye to make sure that it does not burn. Remove when the cheese starts to melt, and is starting to take a nice golden color.
- Top with half a slice of prosciutto.
- Top with 2 slices of pear. Add coriander and a dash of piment d'Espelette. Eat with your favorite soup.
Le coin français
Tartines au prosciutto, St Maure et poire
- 4 tranches de bon pain de campagne, ou multi-grains
- 2 tranches de prosciutto, coupées en deux
- 1/2 poire, tranchée
- Jus de citron
- Coriandre fraîche, hachée
- Piment d'Espelette
- 8 tranches de St Maure
- Coupez la poire en tranches fines. Ajoutez quelques gouttes de jus de citron, afin que les tranches évitent de noircir. Mettez de côté.
- Faites griller vos tranches de pain.
- Posez deux tranches de St Maure sur chaque morceau de pain.
- Placez sous le gril pendant environ 3 min. Surveillez afin d'éviter que le pain ne brûle. Retirez une fois que le fromage est fondu et à peine doré.
- Placez le prosciutto dessus.
- Garnissez avec deux tranches de poire. Ajoutez de la coriandre fraîche hachée, et un soupçon de piment d'Espelette. Dégustez avec votre soupe préférée.
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