Suzi's Blog
Corn, Jalapeno and Goat Cheese Tartine
There is a new cookbook about to hit the stores: Le Pain Quotidien by Alain Coumont and Jean-Pierre Gabriel. If you know about the Le Pain Quotidien stores [restaurant, bistro, coffee shop all in one], then your curiosity is already stirring. If you never had the pleasure of dining at the long communal table that is emblematic of each Pain Quotidien site, then here is a recipe to stir your imagination.
In a nutshell, a corn cream — accented with lime zest and jalapeno — is spread over bread. Goat cheese is dotted on top, and the concoction is placed under the broiler to let the cheese melt down and mingle with the cream. It’s very satisfying. Personally, I doubled the amount of corn, cut right off the cob. It is a meal unto itself.
Tomorrow I’ll review the book in general, giving you more recipe ideas. Since “pain quotidian” roughly translates to “daily bread” there are a bevy of bread-based recipes. But, as this one shows, you can have magnificent style and a most satisfying meal by topping that bread with some basic treats.
Although this recipe says it serves 2, the recipe can be easily scaled. The bread slices can be cut once they are out of the oven and you can use this as a dandy warm appetizer. Make lots. People are going to gobble it down.
Corn, Jalapeño and Goat Cheese Tartine
Yield: Serves 2
Ingredients:
For the salsa:
- 1 tomato, diced
- ½ onion, finely chopped
- ½ garlic clove crushed
- 2 tablespoons finely chopped cilantro
- Juice of one limes
For the tartine:
- 1 slice smoked bacon, cooked and crumbled
- 4 tablespoons cream fraiche
- ½ garlic clove crushed
- 1 teaspoon finely chopped jalapeno pepper
- Grated rind of ½ lime
- ½ cup corn, canned or fresh [about ½ cob]
- 2 slices of sourdough bread, medium thickness, fairly wide
- 2 ½ ounces of young, soft goat cheese [or feta], sliced
- Cilantro leaves for decoration, optional
Preparation:
Preheat your oven broiler.
Make the salsa by combining all the ingredients in a small bowl and mixing.
In a small saucepan, combine the bacon, crème fraiche, garlic, jalapeno and lime rind with 1 tablespoon of water. Place over low heat and bring to a gentle simmer. Simmer for 1 minute, then add the corn. Remove from the hat.
Spread the corn cream onto the bread. Divide the goat cheese between the two tartines. Then place them under the broiler for 3-4 minutes until the cheese is just beginning to melt. Removed from the boiler. Serve immediately with the salsa on the side.
If you desire you can dot the tartines with cilantro leaves for color, contrast, and flavor. To make them easier to eat, you can cut each one into 3-4 slices.
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Source: Le Pain Quotidien by Alain Coumont and Jean-Pierre Gabriel
Crab and Avocado with Creamy Salsa
Certain marriages are just perfect. Like mine [no, I am not saying that under great duress]. And equally crab and avocado.
There are an infinite number of ways to match up crab and avocado. They do seem an unlikely pair, but in your mouth, well, there is nothing more satisfying. Here’s my latest way to arrange that marriage using, unexpectedly, some left over salsa. The salsa was originally built for a Corn, Jalapeno and Goat Cheese Tartine from the new Le Pain Quotidien cookbook. That’s tomorrow blog, in fact.
The tartine is served with a basic salsa. Take that salsa, augment with mayo and sour cream, add crab, and adorn the top of avocado halves. It’s a ten minute operation that can serve as your first course or be the main for a brunch. The salsa is jalapeno free, so it’s cool rather than hot. A dusting of red pepper flakes at the end addresses that little problem.
Brian’s Crab and Avocado with Creamy Salsa
Yield: Serves 3 generously
Ingredients:
For the creamy salsa:
- 1 tomato, diced
- ½ onion, finely chopped
- ½ garlic clove crushed
- 2 tablespoons finely chopped cilantro
- Juice of two limes
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 4-5 ounces of crab meat
- Salt and pepper to taste
For the assembly:
- 3 avocados, halved and pitted
- Red pepper flakes
Preparation:
Combine the tomato, onion, garlic, and cilantro in a bowl and mix. Add the lime juice and remix. Add the mayonnaise, sour cream and crab. Stir to mix. Then test for seasoning and add salt or pepper as needed.
To assemble the dish, place two avocado halves on a plate and scoop in a third of the creamy salsa. Sprinkle with red pepper flakes. Repeat for the two other avocados.
Serve with chilled white wine. Sparkling is an excellent option.
