From the Chronicle Kitchen: Tartine Bread
If you’ve been reading food sections and food blogs of late you’ll have noticed that Chad Robertson’s Tartine Bread cookbook is on countless 2010 ‘best of’ book lists. This very special bread baking book is full of recipes that are beyond irresistible, in addition to being visually arresting. It also includes recipes that utilize day-old bread with outstanding results. I’m looking forward to finding the time in the weeks ahead to read and bake more from it!
Have you had Chad’s bread at Tartine or Bar Tartine in San Francisco and, if so, what did you think? Do you bake your own bread? Leave a comment and enter to win a random copy of the book that I’ll be giving away next week.
Serves 4 to 6
Ignacio Mattos, a talented chef friend, introduced us to the pleasure of eating whole leaves of dressed raw kale. Here, we use black kale, also called cavalo nero, lacinato, Tuscan kale, or dinosaur kale. The strong greens carry the bold dressing, making the perfect winter bread salad. Eat as much as you like—this Caesar is a healthy one.
3 cloves garlic
6 olive oil–packed anchovy fillets
1 large egg yolk
2 cups olive oil
2 pounds black kale, center stems removed
Croutons (recipe follows), made from 4 slices day-old Basic Country Bread
2/3 cup grated or shaved aged Parmesan cheese
To make the dressing, grate the zest from 1 lemon. Cut both lemons in half. Place the garlic, anchovies, and lemon zest in a mortar and pound with a pestle to make a thick paste. Add the egg yolk, a pinch of salt, and a squeeze of lemon juice and stir thoroughly to combine. Continuing to stir, pour in 1/2 cup of the oil drop by drop. The mixture should look smooth and creamy, a sign that you are building a stable emulsion. Continuing to stir, begin adding the oil in a slow stream. The dressing should thicken. Periodically stop pouring in the oil and add a squeeze of lemon. Taste the dressing and add more salt and lemon juice to taste. Add water, a small spoonful at a time, stirring to thin dressing to the consistency of heavy cream.
In a large bowl, combine the kale and croutons. Pour the dressing over the top and toss to coat. Add the Parmesan, toss again, and serve.
3 slices day-old bread, each 1 inch thick, torn into 1 1/2-inch chunks
2 tablespoons olive oil
1/2 teaspoon herbes de Provence (optional)
To make the croutons, preheat the oven to 400°F. In a bowl, toss the torn bread with the olive oil and a pinch of salt. If you are using the herbs, add them too. Spread the bread evenly on a baking sheet and bake until golden brown and crisp, about 15 minutes. Midway through the baking time, redistribute the croutons if they are coloring unevenly.
Purchase Tartine Bread.
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