The Tartine in the larder

The daily bread

The tartine is a quintessential French breakfast.  You start your day with a nice wedge of baguette sliced horizontally down the middle and spread with a thin layer of butter and a sweet, fresh berry jam or perhaps a thick slice of “pain de campagne” (a light sourdough often whole wheat bread) with a bolder jam like cassis (black currant) thinly spread atop.  There are few breakfasts that are so simple yet with the right quality of ingredients, fresh bread, home-made jam, and a really good bowl of café au lait, are so perfect.

While living and working in France, Tim and his wife Bronwyn were introduced to the tartine.  In France, you buy your fresh bread daily from the boulangerie and by mid-day it is considered stale.  One can however still enjoy a 1/2 day old wedge of baguette for a little gouter (snack) with a square of dark chocolate inserted in the middle . During their stay in France, the tartine  quickly became the couples’ favorite way to start every morning as they traveled through Burgundy, Champagne, and the Loire.

The memories and taste of the tartine remained with Tim and his wife, and a few years later, he launched a new charcuterie section on his menu called the Larder.  Chef Weichmann’s version of the tartine is covered with shredded pig’s foot, foie gras, mustard and mushrooms. 

Tim boils the pigs feet for several hours, picks the meat off the bone, folds in Brioche, some local  mushrooms, cubed foie gras and spread this onto a crispy baguette. After a few minutes in the oven, out comes a rich, savory, and succulent, dinner tartine.

Please visit the website to get the full story.

For the experience, just call the restaurant for reservations at  (617) 864-4745.

TW Food Restaurant is located at 377 Walden street, Cambridge, MA. Phone (617) 864-4745.

 

A perfect little pot: Rillettes

Charcuterie at T.W. Food Restaurant (Photo by Dieter Wiechmann)

Rillettes is rustic and flavourful.  There are several types of rillettes.  Traditionally, it is made with pork, but it can also be made with rabbit or duck.  It is usually in a jar or “pot” similar to a pate, but not quite as refined, which gives it character not only in flavor but also in texture.  There is a layer of fat on top to preserve the meat.

A little jar of Rilettes is the perfect addition to a spring picnic or country style lunch.  Serve a lot of fresh local greens, some hearty “pain de campagne“, some cornichons or local pickles, rillettes, and another one or two charcuterie offerings and you have a great lunch to pull out and enjoy with family or to serve guests on the weekend.  

If you want to learn more about rillettes and other charcuterie you can join chef Leah at Formaggio Kitchen as she demonstrates how to make a few of her specialties.  At the moment, the class is sold out, but you can ask to be put on a waiting list.

If you are just looking to enjoy some locally made rillettes you can pick some up at Formaggio Kitchen or head over to T.W. Food Restaurant and order chef Wiechmann’s special charcuterie plate.