Sentences with phrase «of tartine»

Co-owner of Tartine Chad Robertson's ideas for the future: eco-robotic bread baking.

I've used slices of my Tartine Country Loaf for this recipe which really makes all the difference.

A number of chefs and bakers have begun working with this new strain of wheat, including Chad Robertson of Tartine Bakery in San Francisco, and Zachary Golper, baker and owner of Bien Cuit Bakery in Brooklyn.

Hello, You recipe is really wonderful as I tried many recipe of tartine bread as to get big hole crumb but failed till tried your recipe and got irregular holes, nice crumb even I lived in Bangkok where is somewhere around +98 degree F, humidity 44.

This tart was discovered on my recent trip to San Francisco where I discovered the wonderful joys of Tartine Bakery.

My trip to the States lead me to the discovery of Tartine Bakery in San Francisco.

-- Elisabeth Prueitt, co-founder of Tartine Manufactory and author of Tartine All Day «Modern, creative, appealing, and, most importantly, fun — this is Ottolenghi at the top of his game.»

HS: It's a loaf of Tartine's country bread, from the Bakery - which is walking distance from my house.

Or the sort of tartines (open - faced sandwiches) you eat when you are on a diet — au régime en français.

A wonderland of tartines, tatins, and tales of culinary delight.

I've been dreaming of tartines for so long now - perfect spring brunch!

Not exact matches

This post is also available in: French Lately, there has been news of a number of blog to book projects that left us absolutely thrilled (La Tartine Gourmande, Cannelle et Vanille, GKS, Roost), and...

This post is also available in: French La Tartine Gourmande is a cookbook I've been spending a lot of time with ever since it came out in the spring.

I created this tartine recipe by throwing together some of my favourite in - season pairings... caramelised pears are piled on - top creamy melted brie and drizzled generously with honey and a sprinkle of thyme and smoked salt.

Most of them are naturally leavened bread recipes and techniques but the whole Tartine crew knows what they are doing with flavor so I tweak things to work with store - bought bread.

Gluten - free cookbooks (of which I have a slew) have generally been quite disappointing, however I do have one on my Amazon wish list right now: La Tartine Gourmande: Recipes for an Inspired Life.

She is also the author of the original Tartine cookbook, a James Beard Best Pastry Chef... More about Elisabeth Prueitt

CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219 Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358

Tartine All Day is Tartine cofounder Elisabeth Prueitt's gift to home cooks everywhere who crave an all - in - one repertoire of wholesome, straight - forward recipes for the way they want to eat morning, noon, and night.

«Tartine All Day is a cookbook with a California soul, the heart of an artist, and a traditionalist's dedication to usefulness.

I bet the tang of goat cheese really livens up this tartine too.

I'll admit that since I've had Dorie Greenspan's Around my French Table, I have completely misunderstood the title of this week's recipe (Dieter's Tartine, p 38).

An all - purpose, comprehensive cookbook with 200 recipes for the whole - foods way people want to eat and bake at home today, from James Beard Award - winning and best - selling author Elisabeth Prueitt, cofounder of San Francisco's acclaimed Tartine Bakery.

It's no wonder there are lines out the door of Elisabeth and Chad's acclaimed Tartine Bakery.

A couple of years ago I bought the Tartine cookbook and it's been one of my favorites ever since.

I've been a huge fan of San Francisco's Tartine bakery.

Since it's such a great book, I'll keep this description brief and encourage anyone interested to read «Tartine Bread» for a thorough and inspiring discussion of how to make naturally leavened breads.

I can definitely see the appeal of these wonderful little things on a tartine with fresh goat cheese or feta... A great way to reminisce about Summer!

Tartine Bakery is in the Mission, and while we heard a lot of positive things about it, we had no idea what kind of crazy treat we were in for.

We topped our tartines with heirloom cherry tomatoes, sprouts, cucumbers, radish, and a few sprinkles of green onion rings.

The energy of that place is so happy, you feel it even when standing in line and eyeing the decadent cakes, croissants, scones, and tartines.

It wasn't until I received this issue of Bon Appetit that I realized something about Bar Tartine: the recipes in the cookbook are written as they are prepared at Bar Tartine in San Francisco.

Meeting Béa (the writer of the beautiful blog, La Tartine Gourmande) last weekend at Food Blogger Connect in London was a dream come true experience for me.

I would happily eat the avocado straight from the bowl, but with the beets piled onto toast, you have yourself a tartine of the highest order.ReplyCancel

Chard, Onion, and Gruyère Panade from Molly of Orangette, adapted from The Zuni Café Cookbook Panade with kale, butternut squash, cauliflower and fontina cheese from the New York Times, adapted from Tartine Bread by Chad Robertson How to Make Panade from Leftovers by Emma Christensen of The Kitchn Meatless Monday Panade Soup by Ann Martin Rolke

Nick Balla and Cortney Burns of Bar Tartine in San Francisco like to roast them with a whole chicken.

But for Elisabeth Prueitt, who owns San Francisco's Tartine Bakery and Bar Tartine along with her husband, Chad Robertson, her diagnosis of Celiac disease more than 20 years ago actually opened creative doors.

Tartine is a fancy way of saying open - face sandwich, but the word implies that the filling is somewhat elevated.

And in the new Tartine All Day cookbook, from cofounder of San Francisco's acclaimed Tartine Bakery Elisabeth Prueitt, there's a recipe that I'm totally filing under make - it - a-ton granola.

An artist and collaborator by nature, she suggested making a meal of these spicy Swiss chard tartines at her place when we visited San Francisco earlier this summer.

At the French - inspired Chez Fonfon, Chef Adam Grusin prepares a kale and egg salad tartine after playing the quick game of boule.

Jana of Cherry Tea Cakes was our July Daring Bakers» host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

A beautiful cauliflower salad from the new Bar Tartine cookbook - a crunchy, hearty mixture of cauliflower, seeds, chiles, radishes, chickpeas, and green onions slathered in an enveloping garlicky yogurt dressing.

I can imagine myself eating this tartine on a summer's evening with a glass of red wine in hand.

Recipes are listed by score from highest to lowest (i.e. Tartine was # 1 with an average score of nearly 8).

My dream pumpkin loaf would have the flavor from Cook's Illustrated with the volume from Smitten Kitchen with the crumb / topping from Tartine and the texture from Epicurious, made with the ease of All Recipes.

With a 96 % would - eat - again score and the overall highest rating at 7.7, Tartine (of the San Francisco bakery fame) was the clear winner of the tasting.

This muffin recipe comes from my latest favorite cookbook of Béatrice Peltre «La Tartine Gourmande — Recipes for an Inspired Life.

Tartine Bakery is a required stop on any visit to San Fran; the bakery has been doling out mouthwatering pastries and some of the best bread in the country for the last 15 years.

Refined and modern vegetable takes on comfort food classics take center stage on the menu, including: Buffalo Hen of the Wood mushrooms (in the style of buffalo wings) with German purple sweet potato salad and house (dairy free) blue cheese; Ginger Rice Congee, a vegan version of a Filipino rice pudding dish called Lugaw with sautéed shiitake and pink oyster mushrooms, spinach and jasmine rice; Orzo Alfredo inspired by fettucine alfredo with broccoli purée and sun - dried tomato - chili paste; Fennel Tartine, caramelized fennel, cashew crème and orange supreme on Sullivan Street Pullman bread; and the P.S. Burger, a Beyond Meat patty on Sullivan Street pane di patate (potato roll) accompanied by house made queso and thousand island dressing.