Blog Archives

two tartines from la croix rouge {ffwd}

La Croix Rouge Tartines

La Croix Rouge is a busy café in Dorie’s Paris neighborhood. Here, people who work in the nearby boutiques order open-faced sandwiches, tartines, that they eat a la Francais with knife and fork. With this week’s recipe for French Fridays with Dorie, two simple versions of tartines from La Croix Rouge’s menu are offered.

Dorie suggests slicing the tartines into strips and serving as an appetizer. Svelte Parisian fashionistas would probably choose one version. I made one of each, picked them up whole, and ate them out of hand for lunch. Both were delicious. This recipe starts with bread, toasted on one side. I’m still obsessively baking no-knead bread a couple times a week, so homemade bread was the base for my tartines.

For Version #1, Tartine Norvegienne, the toast is spread with butter, then topped with slices of smoked salmon and sprinkled with capers and a squirt of lemon juice. Yum!

Even better is Version #2, Tartine Saint-Germain, where the toast is spread with mayonnaise, sprinkled with sliced cornichons and topped with roast beef. I love a good roast beef sandwich, with horseradish sauce or Boursin cheese. The tartine was a different flavor profile with the tart pickles, and the bed of toast gave it different texture than a softer sandwich.

I stuck to the recipe’s suggested ingredients, but I suspect my fellow Doristas weren’t so obedient. I can’t wait to see the riffs they came up with. You can see their posts here. Tartines have earned a new spot in my lunch rotation.

You don’t really need a recipe for these, but if you want it, you can find it in Dorie Greenspan’s book Around My French Table.

dilled gravlax with mustard sauce {ffwd}


Howard is a master of gravlax. For many years, it’s been his signature appetizer for special parties. With French Fridays with Dorie’s gravlax on the schedule, we decided it was time for a throwdown challenge. I’ll admit to not doing any of the cooking. I was in charge of the shopping for this one. It’s not that I had anything against the recipe, but wanted an equally experienced touch for a better comparison of the two recipes.

I bought a large side of salmon, about 3½ pounds. We cut it in half crosswise and Howard made each half with a different recipe. The basic process for gravlax is to coat the fish with herbs and a sugar/salt curing mixture and leave it, pressed under weight (i.e. cans), in the refrigerator for 2-3 days. During its cold rest, the rub draws moisture out of the fish, curing (cold cooking) it.

The first difference between the two recipes is the flavoring. Dorie adds black and white peppercorns plus coriander seeds to the rub. Howard only adds white peppercorns to his dry mixture, though he rubs the fish with some aromatic liquor first. This time he used Pernod, but aquavit is good too. The main difference is the proportions of sugar and salt in the curing mixture and the total amount of dry rub used. Dorie uses a 3:1 ratio (yes, I’m a math geek) of salt to sugar, and the total amount of rub is just a few tablespoons. Howard uses the opposite: a 2:1 ratio of sugar to salt, and the total amount is a little over two cups.

Gravlax Throwdown: Dorie's in upper right, Howard's on bottom

Gravlax Throwdown:
Dorie’s in upper right, Howard’s on bottom

As I said, this is Howard’s signature appetizer for special parties, and we had the perfect occasion. Every year, we celebrate Christmas Eve with longtime friends who make the traditional celebratory Feast of Seven Fishes. All the guests bring contribute dishes to for the meal. This year, the game plan was to start with an abundant appetizer extravaganza accompanied by a festive punch and other drinks. We brought both styles of gravlax for a broad tasting. (I made mini-crab cakes.) Later in the evening, we sat at the table to enjoy a delicious Niçoise salad, followed by bourride, a French fish stew heavily laced with aioli. Dessert is an array of home-baked cookies, just the right size to fit into any empty parts of your belly. As always, it was a fantastic meal, one we look forward to all year!

Mini-Crabcakes, ready to be baked at the party

Mini-Crabcakes, ready to be baked at the party

The two styles of gravlax had similar texture and were both delicious. Howard’s “original” version gave off considerably more liquid during the curing process and was firmer than the one prepared Dorie’s way. Dorie’s version was also a little harder to slice thin, probably because it wasn’t quite as firm. We brought half of each half to the party, and there was very little leftover. Both were quite popular with everyone. We’ve been enjoying the salmon we kept for ourselves on bagels with cream cheese in the mornings for the past few days. What a treat!

So, what’s the verdict? I’d say that if we’d never made gravlax before, this recipe would become a standard in our repertoire. However, it isn’t different enough than Howard’s usual recipe, so that recipe won’t get displaced. The recipe is definitely a good one, so I urge you to try it if you’ve never made gravlax before.

Dorie gives a recipe for a dilly mustard sauce to accompany the fish (which I forgot to take a picture of). We didn’t do a side-by-side comparison of her sauce to our usual. Dorie’s was similar and equally delicious. Her recipe uses using much less oil that the other, so it’s healthier. While the gravlax recipe wasn’t different enough to mandate a switch in the future, her sauce is a new keeper.

You can find the recipe for both the gravlax and the sauce in Dorie Greenspan’s book Around My French Table. It’s also on-line at Epicurious. You can also read about other Dorista bloggers’ gravlax by following their links here.

In case this is my last post of the year (though that isn’t my plan), I wish you all a Happy New Year! May the year ahead be filled with love and laughter, and of course, good food! I’m looking forward to sharing many more kitchen adventures in 2014.