The French Paradox & Dieter’s Tartine

Periodic makeovers are necessary for any diva. A freshening of the wardrobe, make-up and hair—maybe even a little attitude adjustment– is needed at least once a year, but preferably seasonally as the weather changes. A diva cannot get stale; nor should her website. So that is why Confessions of a Culinary Diva is getting a make-over. My stylist is the talented Evy Hanson, owner of Leap Online Marketing , and she is helping me create a new and vibrant website that will embrace my varied interests. Confessions of a Culinary Diva will have more lifestyle content as I share with you travel and restaurant recommendations and experiences, culinary and travel book and product reviews–trust me the Vitamix is worth the money and I will tell you why– fashion tips, and things to do if you find yourself in Southern California, particularly the Palm Springs area. The new website should be up and running soon, but in the meantime let’s continue our culinary journey through Around My French Table by Dorie Greenspan.

”Diet” is a nasty four letter word that makes me cringe and conjures visions of unpalatable food, miniscule portions, and cardboard packaging. While it is something I should be doing, a diet is a grim prospect for someone who adores cocktails, wine, cheese, bread, cream, and butter. Imagine my surprise when this week’s “French Fridays with Dorie” challenge was “Dieter’s Tartine”. Tartine and diet used in the same sentence – a bit of an oxymoron in this day and age when bread, gluten, wheat and just about anything we enjoy should be purged from our diets.

This recipe falls into what I classify as the “no recipe needed recipe.” Just grab a fresh loaf of French bread and a few fresh veggies to dice. Slice the bread and grill or toast it. Spread on some fromage blanc, crème’ fraiche’, sour cream, or cottage cheese. And top with diced veggies–-cucumber and tomato are recommended–along with a sprinkling of herbs and chives. You decide which veggies and toppings to use and, Voila!, lunch is served.

Whether on a diet or not, the Dieter’s Tartine is sublime. Not only is it easy to make, you may delude yourself that this is actually a “diet” food Jenny Craig or Nutrisystem might endorse. After all, fresh veggies are a main component to the toppings that are slathered onto a piece of grilled, crusty, country-style French bread. Fortunately, the French have a sensible approach to “diet,” with moderation not elimination being the key element. So I declare this French dish to be so salubrious that it must be accompanied by a glass of chilled, crisp, dry rose from Provence. The French Paradox minus the cigarette should be observed to get the full effect of this “diet” food.

To learn what other Doristas think about the “Dieter’s Tartine,” visit French Fridays with Dorie.