This text is in Bulgarian and talks about Chad Robertson from the famous Tartine Bakery in San Francisco and his love for dipping freshly baked bread in a vinaigrette made with shallots and herbs. The recipe and image are reprinted with permission from “Tartine Bread” by Chad Robertson, with photographs by Eric Wolfinger. The source is Martha Stewart Living, January 2011. The recipe includes chopped lettuce, grain mustard, fresh lemon juice, sherry vinegar, chopped fresh tarragon and marjoram, coarse salt, freshly ground pepper, and extra-virgin olive oil. The instructions are to mix together shallots, grain mustard, lemon juice, cherry vinegar, herbs, salt, and pepper, and gradually whisk in olive oil.
27.04.2023 @ 02:48
This text is in Bulgarian and talks about Chad Robertson from the famous Tartine Bakery in San Francisco and his love for dipping freshly baked bread in a vinaigrette made with shallots and herbs. The recipe and image are reprinted with permission from “Tartine Bread” by Chad Robertson, with photographs by Eric Wolfinger. The source is Martha Stewart Living, January 2011. The recipe includes chopped lettuce, grain mustard, fresh lemon juice, sherry vinegar, chopped fresh tarragon and marjoram, coarse salt, freshly ground pepper, and extra-virgin olive oil. The instructions are to mix together shallots, grain mustard, lemon juice, cherry vinegar, herbs, salt, and pepper, and gradually whisk in olive oil.