Posts Tagged ‘Tartine’

Meatless Monday: Mediterranean Egg Salad


Mayonnaise is the food I like least in the whole world.  I don’t care if it’s homemade, spiked with spice or masquerading as “aioli”–I don’t want an egg yolk and oil whip  polluting my sandwich or my fries and I definitely don’t want it in my sushi.

I don’t even want it in my fridge.

And yet.

I love eggs, especially the yolks, and I love olive oil.

Hence my joy in discovering Le Pain Quotidien’s olive oil-based egg salad, a no-mayo Mediterranean take on the deli favorite.  Capers and sea salt make it brackish and the olive oil softens the yolks to velvet— lovely against thick dark bread.   Cornichons add satisfying crunch.

I also like it with a scattering of sunflower seeds and crisp romaine.  Delicious on Meatless Monday and every other day of the week.

If you have access to a farmers’ market, I can’t emphasize enough how nice it is to have farm fresh eggs.  You’ll notice a difference in the density of the yolks and the overall flavor.


P.S. With plenty of veg and vegan items on the menu, Le Pain Quotidien is a great option for eating out on MM.

Mediterranean Egg Salad inspired by Le Pain Quotidien

Yield: 4 sandwiches or tartines (open-faced sandwiches)


6 large eggs, the fresher the better

3 tablespoons good quality olive oil

1/4 cup wild capers. rinsed

a handful of parsley, roughly chopped to taste

Sea salt and freshly ground black pepper, to taste


Cook the eggs until they are just hard boiled.  Fill a medium-sized pot with cool water to just cover the eggs.  Bring to a boil then cover the pot and remove from the heat.  Let sit 8 minutes total then uncover and drain.  Rinse eggs with cold water or submerge in an ice bath to stop the cooking process.

When eggs are cool enough to touch, gently crack all over and remove the shells.  The easiest way to do so is under cool running water.

Slice each egg in half and remove the yolks.  Use a fork to mash the yolks in a mixing bowl.   Neatly dice the whites and add them to the bowl as well.  Add the olive oil—you may use 1 tablespoon more or less, depending on how you prefer your salad— and gently stir to combine.  Add the capers and parsley and combine.  Season to taste with salt and pepper.  Enjoy!

Savory Zucchini Bread


By Sarah Lagrotteria

I’ve been exploring whole-grain baking through Kim Boyce’s Good to the Grain.  Her book is genius* because it’s organized by grain with one chapter each devoted to whole-wheat, amaranth, barley, buckwheat, corn, kamut, multigrain, oat, quinoa, rye, spelt and teff flours. Which means you can buy a bag of rye flour and actually work your way through it all.  Much better than making one rye-based recipe and leaving the rest to go stale in the back of your cupboard.  Thanks to Boyce, I’m actually getting to know (and like) rye.  Again, genius.**

So enamored was I at the thought of using rye in this zucchini bread that I hardly considered the effect of adding basil and mint to the mix.  While the rye deepens the overall flavor and adds a malt-like softness, the herbs take center stage.  As my friend Marah said, it’s like pesto bread without the cheese.  It’s yummy with soft butter and a sprinkle of sea salt like I served it for my literary ladies book club.

But the zucchini bread is truly fantastic when layered with other savory flavors, such as when it’s toasted and used as a base for a tartine. I had it for lunch the next day with avocado, sprouts and tomato.

Next time I’ll toast and top it with slow-scrambled eggs and wilted spinach or a smear of soft chèvre and a sprinkle of chives.

Now, who wants to come for brunch?


*Do you remember when Carrie was living in Paris with the Russian during the last season of SATC?  My favorite moment of that otherwise sad chapter was when she accompanied him to his gallery walk-through–when he let her hand go after promising he wouldn’t– and the young Parisian curator with the glasses and floppy hair came walking toward them, clapping his hands in awkward slow motion and calling out “gén-IUS, GÉN-IUS” in an ever-more booming voice.  His is the voice I hear when I taste, see, hear or learn something inspiring.  Makes me smile every time.


Savory Zucchini Bread
Adapted from Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce


Butter for greasing the pan

1 stick unsalted butter

2 tablespoons basil, roughly chopped

1 tablespoon mint, roughly chopped

2 medium zucchini, grated on the largest holes of  a box grater

1/2 cup plain yogurt (I used nonfat Fage Greek)

2 large eggs

1 cup rye flour

1 cup all-purpose flour

1/4 cup wheat germ

1/2 cup sugar

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt


Preheat the oven to 350 degrees.  Lightly butter a 9×2-inch loaf pan.

In a small saucepan over low heat, melt the butter.  Remove from the heat and add the chopped herbs.  The herbs will flavor the butter while you prep the other ingredients.

In a medium-sized mixing bowl, combine the grated zucchini, yogurt and eggs.  Use a whisk to mix thoroughly.

In a large mixing bowl, sift together the dry ingredients–rye flour through salt–stirring to combine.

Add the herb/butter mixture to the zucchini mixture and stir to combine.

Fold the herbed zucchini mixture into the dry ingredients until just combined.  It will seem like you don’t haven enough “wet” ingredients–the herb/butter/zucchini mixture–but just keep folding gently and the wet will eventually moisten all the dry ingredients.

Add the batter to the prepared pan, smoothing the top to even out the loaf, and bake until golden brown, rotating the pan once halfway through cooking, about 60-65 minutes total.  When done, a toothpick inserted in the center will come out clean.  Remove from the pan and let cool at least 10 minutes before turning out onto a rack to cool completely.

Enjoy at room temp.  This bread is even better the next day, when the flavors have had time to meld.




By Sarah Lagrotteria

I hereby add happily to the heaps of praise given to San Francisco’s Tartine Bakery. It’s my  favorite place to meet friends when I’m up north and I’m not ashamed to say that I usually go more than once (or twice) a weekend when I’m there. I love the mile-high quiche, which in this picture is stuffed with sweet corn and bacon—heavenly! Angus prefers the éclair, which has a rich and puddly vanilla crème—totally unlike the stiff pastry cream I remember from junior high French class. Check out their beautiful cookbook.