“It’s not easy being green” – Kermit the Frog
I was not kidding!
This week’s assigned recipe for French Fridays with Dorie was the savory cheese and chive bread, from the ‘Nibbles and Hors d’oeuvres’ section. Unlike the other breads I have featured before, this was a quickbread that got its rise from baking powder instead of yeast. Other than the sporadic banana bread, I haven’t really made quickbreads before, but I see the appeal. The combinations are endless!
I ended up with a green loaf because instead of the minced herbs suggested in the recipe, I used some onion greens I had blanched and pureed with grapeseed oil the day before to use in the Guacamole Italiano. The minute I started stirring in the mixture, I knew that something would be off, or that in the very least, my loaf wouldn’t look anything like the picture in the book. The fact that my loaf pan is larger than the standard both in length and width didn’t help much either in the aesthetics department. Next time I’m doubling the recipe or just buying a standard loaf pan! If only renaming the recipe to Green Onion Pesto Loaf weren’t cheating…
As for the cheese, I went with the suggested Comte and omitted the nuts, as DH isn’t crazy about them. I already had a wedge in my fridge that I had bought for entertaining but didn’t get around using. I really liked the Comte – it reminded me of an Emmental (‘Swiss’ cheese) although it is also compared to Gruyére.
I really enjoyed making this recipe, and more importantly, learning a basic quickbread recipe that can hold any savory ingredients. Thanks Dorie! If you want to join in the weekly fun or see how the rest of the fellow bloggers did, check out the FFwD website.