French Fridays with Dorie – Savory Cheese and Chive Bread

“It’s not easy being green” – Kermit the Frog

Green Savory Chive and Cheese Bread

I was not kidding!

Savory Cheese and Chive Bread

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…

Green Onion Puree for Savory Cheese and Chive Bread

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.

Comté Cheese for Savory Cheese and Chive Bread

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.

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Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

24 Responses to “French Fridays with Dorie – Savory Cheese and Chive Bread”

  1. Elaine
    March 4, 2011 at 1:12 pm #

    This would be perfect for St. Patrick’s Day! It’s a lovely shade of green. I would really like to try this with the Comte cheese, but couldn’t find it.

  2. Flourchild
    March 4, 2011 at 3:32 pm #

    At first when I saw this I thought you were celebrating Dr. Seuss! Something has beenin the air with that lately..they had something at the library and everyone was cooking green! Im out of the loop I guess cus my kids are teens!I love the bread..looks festive!

  3. Katrina
    March 4, 2011 at 3:46 pm #

    Hey sometimes you just have to use up what you have on hand! Completely agree that quickbreads lend themselves to a lot of versatility – I’m looking forward to trying other variations of this one.

  4. Denise@There's a Newf in My Soup!
    March 4, 2011 at 4:06 pm #

    St. Patrick’s Day is coming up ;-)…and it is such a pretty shade of green!

  5. yummychunklet
    March 4, 2011 at 4:53 pm #

    I love your green bread! It really stands out in a good way! And, I definitely like the comment about serving it for St. Patrick’s Day. Thanks for commenting on my blog. I’ve added yours to my Google Reader and look forward to reading your future posts!

  6. Cher
    March 4, 2011 at 5:43 pm #

    Hey – green is my favorite color & I am sure this was wonderful with the pesto. Way to be clever and use what you had on hand – which is really the essence of being awesome in the kitchen, right?

  7. Jessica of My Baking Heart
    March 4, 2011 at 6:16 pm #

    Wow! Green onion pesto sounds wonderful. I love your green loaf – I agree that it’s perfect for St. Patty’s Day! 🙂

  8. Allison
    March 4, 2011 at 7:07 pm #

    OMG I LOVE how your bread turned out green! We’re celebrating my Dad’s birthday on St. Patrick’s day so I might have to make this for him! Thanks so much!

  9. Candy
    March 4, 2011 at 8:07 pm #

    I love your green bread! I bet it was tasty with all of that cheesy-oniony goodness throughout!!

  10. Krissy
    March 4, 2011 at 8:10 pm #

    AI like your green bread! Great for this spring season. And, I love that it is a natural green. I think your bread is beautiful!

  11. Patty
    March 4, 2011 at 8:21 pm #

    Hi Adriana, thanks for visiting my blog and leaving such a nice comment. I think I’m going to enjoy cooking all this delicious French food! I like the look of your loaf, it looks herbal and more healthy;-)

  12. Adriana
    March 4, 2011 at 9:06 pm #

    Thank you for all your sweet comments!  I'm sure the bright green effect could also be achieved with other larger herbs blanched and pureed with a bit of oil… Basil + parmesan + pine nuts for crunch and it would be a real pesto bread!    

  13. lola
    March 4, 2011 at 10:23 pm #

    Love flourchild’s Dr. Seuss comment. it would be perfect for a Dr. Seuss or St. Patrick’s day celebration! The Italian guacamole is intriguing!

  14. Anne-Marie
    March 4, 2011 at 11:22 pm #

    Adriana, the comment you left on my blog to turn the bread into croutons was BRILLIANT! Green bread makes you smart. I love your green bread! I think several people have commented on it being a great way to commemorate Dr. Suess’s birthday. Green bread and ham!

  15. Teresa
    March 4, 2011 at 11:54 pm #

    That’s great! The combination sounds really good, too.

  16. Monica (Ms. Hobby)
    March 5, 2011 at 1:36 am #

    I agree – perfect for St. Patrick’s day!

  17. Betsy
    March 5, 2011 at 2:50 am #

    Love the green loaf. That pesto looks amazing.

  18. tricia
    March 5, 2011 at 6:52 pm #

    Italian guacamole – wow. Very intriguing all around and I love how your bread turned out. Nana and I loved this week’s recipe and I know I am thrilled with finding a winner way to use up the little extras of cheese that somehow end up hiding out !

  19. KarenP
    March 6, 2011 at 5:20 am #

    I love how versatile this recipe is. Yours looks good even though it’s green. 🙂

  20. Lana
    March 6, 2011 at 6:50 am #

    Adriana, green is still wonderful! In my house you cannot go wrong with pesto-like condiments:) I added ham, slightly browned, just for the intensity of flavor. I wish I had added walnuts, but my peeps, like your husband, are not fans of different textures (wussies!)I agree that this was such a versatile recipe and a great stating point!

  21. sanya living
    March 6, 2011 at 11:23 am #

    I really like the green! And the kids would have loved it!

  22. Renee (Kudos Kitchen)
    March 6, 2011 at 2:11 pm #

    I think your bread looks really tasty!

  23. Bizzy
    March 6, 2011 at 5:23 pm #

    Green is good and in this case, green is fabulous. I love your choices .


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