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FFWD Make-Up Week

Happy August!  Can you believe my daughter went back to school this week?  It seems so early, but the school district is trying out a new schedule this year.  School starting means I have more time to cook and blog!

The French Fridays with Dorie administrators decided to make this week a make-up week to give everyone a chance to catch-up a bit.  This couldn’t have come at a better time for me since the last few weeks of summer are always busy, and I missed a few of the weekly recipes.

I had big plans to catch up on all the recipes I missed the last few months, but unfortunately my oven is out of commission so I could only make the dishes that didn’t require baking.  Don’t worry – the heating element of my oven burnt out, but a new one has been ordered and should arrive any day now!

The two FFWD recipes I made this week were Tzatziki and Dieter’s Tartine.  Let’s talk about them one at a time.

Tzatziki

Tzaztiki

You may be thinking to yourself that Tzatziki is a Greek dish, not a French one.  You’re right!  Apparently Greek foods are fairly common in Paris.

Tzatziki is a very simple dip or condiment made from Greek yogurt, cucumber, lemon juice, garlic, and some herbs and spices.  When I was thinking about how to serve this, I was inspired to make a full-on Greek feast!

Greek Feast

I made the Greek-marinated lamb kabobs from Tom’s Big Dinners and a Greek salad from Greens Glorious Greens.  I had hoped to also make some roasted, smashed potatoes, but I needed my oven for that.  It was still a wonderful meal!

The next night, I stuffed leftover lamb, tomatoes (from the garden!), lettuce, and Tzatziki into pitas for some yummy sandwiches.

Greek Lamb Pitas

Dieter’s Tartine

Dieter's Tartine

A tartine is basically an open-faced sandwich.  This light version is apparently popular with Paris ladies for lunch.  I purposely skipped this recipe a few weeks ago, waiting for our garden tomatoes and cucumbers to be ready for harvest.

It doesn’t get easier than this tartine:  toast some crusty bread, spread it with fromage blanc, season with salt and white pepper, and top with fresh tomatoes and cucumber.  To turn this into dinner, I served it with Zucchini-Basil Soup, one of my favorite ways to use up a glut of summer squash.

Tartine with Soup

While I enjoyed the overall meal, we didn’t love the tartine.  My husband thought it was too fussy to eat (too messy to pick up, but not easy to use a knife and fork).  I didn’t love the flavor of the fromage blanc with the fresh veggies.  It was fine, but not good enough to make again.

Have a great weekend!  I hope to be back next week with a working oven and more “make-up” recipes!

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