It’s funny how the weather can influence your mood, out look and even you’re cooking. As I was prepping today in the morning, at 9:30 it was already 95 degrees in the kitchen and the humidity was off the charts. I immediately began to recall similar climactic conditions; New Orleans in the spring, Houston just about any time, and my beloved Pittsburgh in August. However, none of those cities can compare to the oppressive heat and humidity of the City of Lights in the summer. I spent a summer in Paris, studying at Le Cordon Bleu and working wherever I was allowed to (illegally I might add). My temporary apartment was in the marshy outskirts of the city not far from the Seine. Paris is an amazing place, but I found out quickly why Parisians go on holiday in July and August. It is miserable there in the late summer! I was so hot and sticky, none of my favorite foods sounded appealing. I did find a dish that satisfied, was cheap and was light enough for my over-heated palate. Tartine are open-faced sandwiches usually served with a light salad that you can find in many small restaurants in the city. I usually gravitated toward a roasted vegetable, herb and cheese combination that felt substantial and healthy. A glass of chilled rose or Czech pilsner was the beverage of choice. So look for tartine on our summer menus and enjoy this Parisian summer treat!
Tartine of tomato and zucchini
4 slices baguette or other crusty bread, lightly toasted
Sliced fresh, ripe tomato (any variety will do)
Grilled zucchini, sliced ¼ in thick
4 oz. ricotta or other soft cheese
½ c. shredded fresh basil
2 oz. grated Asiago or Parmigiano
2 c. assorted mixed greens
Salt and pepper
Calamata olive dressing
½ c. pureed calamata or nicoise olives
2 oz. White wine vinegar
4 oz. olive oil
½ tsp. capers
Salt and pepper to taste
Spread the toasted bread with the soft cheese
Shingle the tomato and zucchini slices over the cheese
Season the top of the tartine with the grated cheese and basil
Toss the greens with the dressing and place on a large plate next to the tartine
Drizzle some more of the dressing over the entire dish and serve
2 responses to “Chef’s Recipes – July 2013”
I look forward to your recipe every month since we stayed at The Inn and enjoyed an amazing dinner. This one looks like a keeper for sure. (as most are, Ha).
Thank you sooo much for sharing them with all of us. It is truly appreciated.
As a former reservationist and office worker for the INN, I am pleased to see what you have done with the dining facilities. The creativity behind the name and also the variety and flair of the menu is amazing!
I definitely feel that you’ve added a spark to an already brilliant place.