Food + Drink

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.

Kale Caesar
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.

Caesar Dressing
2 lemons
3 cloves garlic
6 olive oil–packed anchovy fillets
1 large egg yolk
Salt
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.

Croutons
3 slices day-old bread, each 1 inch thick, torn into 1 1/2-inch chunks
2 tablespoons olive oil
Salt
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.

Peter Perez
Senior Marketing Manager

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26 Comments

  • Erica December 8, 2010 at 7:00 pm

    I bake quick breads like banana bread, which isn't really a "bread," but I'm kind of scared to make, say, ciabatta. So I'd love to learn from this book!

    Reply

  • mirabelle December 8, 2010 at 7:25 pm

    I don't have to bake my own bread – I just make a call to Tartine in the morning and then at 5p I can pick it up! 🙂

    Reply

  • Janel December 8, 2010 at 7:37 pm

    I don't make bread as often as I would like. The results are always so tasty and this salad sounds like a wonderful change of pace for the usual heavy, comfort food of winter.

    Reply

  • Franklin December 8, 2010 at 10:34 pm

    I love to bake bread, and usually us Nancy Silverton as my guide, although I admit to trying mark Bittman’s no knead recipe with good results. I don’t bake nearly enough, but I love the smell of yeasty bread in the oven.

    Reply

  • jennifer December 9, 2010 at 1:01 am

    ahhh! i've wanted this book for a long time! i've most definitely had chad's bread (and a lot of the other scrumptious tartine goodies)! so so delicious…one of the best bakeries i've been too! unfortunately i don't make my own bread currently but would LOVE to. thanks for a chance to win!
    j.

    Reply

  • Christine December 9, 2010 at 7:07 am

    Living on the opposite cost I have never been to Tartine, but I love to bake bread and slather it with homemade jam.

    Reply

  • Reniazen December 9, 2010 at 12:03 pm

    I'm newly venturing away from the breadmaker, and I could definitely use some help. Betty Crocker is great and all, but the options are limited and rather outdated.

    Reply

  • Amanda December 9, 2010 at 12:18 pm

    Picked this up in the book store the other day, and was blown away at how beautifully designed it was + the gorgeous photography. I see it 50/50 on my coffee table + in my kitchen.

    Reply

  • ncnguyen514 December 9, 2010 at 12:57 pm

    I love Kale.. but I'm not a fan of Caesar.. wondor how this will fare with me?… and i would LOVE LOVE LOVE to win a copy of this book!

    Reply

  • Alex December 9, 2010 at 1:10 pm

    I've tried to make bread. Is it even possible to make good bread with my regular home oven? It doesn't seem like it.

    Reply

    • harvester7 January 16, 2012 at 10:53 pm

      I make all the bread we eat, it's simple and irreplaceable. Go to the thefreshloaf and read, absorb, try. Practice makes perfect!

      Reply

  • Queen Scarlett December 9, 2010 at 1:13 pm

    …did you say bread? Have yet to taste Tartine. This post just made my mouth water. I'd love to learn how to make quality, savory bread.

    Reply

  • Martha December 9, 2010 at 1:15 pm

    I have only baked bread once in my life and that was around 25 years ago! I think it's time to get over my fear of baking my own bread and just do it! This book would be my inspiration!

    Reply

  • Henrietta December 9, 2010 at 1:23 pm

    I love to bake bread and I love to eat bread. This book would be an awesome addition to my ever growing cookbook collection! There's nothing as good as a slice of hot homemade bread!

    Reply

  • tati December 9, 2010 at 1:23 pm

    Here in the DEEP SOUTH, they have no idea what bread is. Being a native NYer until 2003, I have missed the variety of breads other than sliced white 😛

    I've baked my own breads, here and there, but nothing extravagant. This cookbook sounds like it may be just the catalyst I need to bake more!!

    Reply

  • betsy December 9, 2010 at 1:26 pm

    My husband loves to bake bread and usally uses a recipe from the Macrina Bakery.

    Reply

  • amy dendy December 9, 2010 at 1:39 pm

    Crouton recipe is great!

    Reply

  • nancy December 9, 2010 at 2:06 pm

    I love bread and so do my kids! I need a book to teach us how to bake good bread!
    Thanks 🙂

    Reply

  • T.A.D. December 9, 2010 at 2:09 pm

    I bake my own bread sometimes. I haven’t had a chance to try Chad’s bread, but I’ll have to make a point to do so next time I’m in San Francisco.

    Reply

  • amy December 9, 2010 at 5:03 pm

    mentioned on twitter and fb

    Reply

  • art and lemons December 9, 2010 at 6:42 pm

    I go through bread breaking spurts and am trying out a new sourdough starter this week. I haven't tried Chad's bread as we left with pastries on our last trip to Tartine and missed out…

    Reply

  • circulating December 9, 2010 at 7:26 pm

    I am so looking forward to growing my own dinosaur kale next year… and this recipe will be the first try with the new greens. And of course, bread. Yummy Tartine bread…

    Reply

  • @wirechairs December 10, 2010 at 11:29 am

    + if you want to be inspired more from reading about this special cookbook, if you haven't checked out the 'mini documentary' about it yet, take 7 minutes of your time today to check this out: http://www.youtube.com/watch?v=r5kKeKSfyOE

    Reply

  • Matt December 15, 2010 at 9:31 am

    Chads bread is the best. Tartine is one of my favorite places to go when Im in the city. if only that wasnt true for just about everybody else to maybe the lines would be shorter. I am really interested in this book because I would love to start making my own bread.

    Reply

  • @wirechairs December 15, 2010 at 7:05 pm

    …and our lucky random winner of a copy of "Tartine Bread" is art and lemons! Happy bread baking to all!

    Reply

  • Lindsay February 5, 2014 at 5:24 pm

    Can you make the dressing without anchovies and in a food processor if you don't have a mortar and pestal?

    Reply

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