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ffwd: back-of-the-card cheese & olive bread
I don’t make either very often, but I like savory breads more than sweet ones. I think it’s because the sweet ones are typically served at breakfast under the label of “bread”, but are really just cakes in loaf form. With the exception of a truly amazing sticky bun or coffee cake, I really don’t like sweets in the morning. That’s a long way of saying I was up to the task of this week’s French Fridays with Dorie recipe, Back-of-the-Card Cheese and Olive Bread.
The recipe called for tapenade, olives and Comté cheese, but cries out to be personalized. I took a peek in the refrigerator for inspiration. I decided to give my loaf a Greek twist. I substituted sun-dried tomatoes for half of the olives and used 1 cup of feta for the cheese.
I also opted to make mini loaves. Recipes for one big loaf fill my 3 smaller sized pans. I can eat one right away and share the others, or freeze for later. I served the bread alongside a bowl of soup for lunch, plus further nibbling throughout the day.
The flavors were salty and savory which I enjoyed. The texture of the bread was more like cake than a typical quick bread. Maybe that’s the French way. I’m not sure that I liked that part, especially with the savory ingredients, so I don’t think I’ll make this again.
If you’d like to try this yourself, Dorie has posted the recipe here. You can also find it in Dorie Greenspan’s book Around My French Table.
To see the winning combinations of other French Fridays with Dorie participants, follow their links here
ffwd: cheesy crème brulée
This week’s recipe for French Fridays with Dorie was a nice surprise. Cheesy crème brulée is a savory twist the classic. No sugar added, with grated cheese serving as the brulée.
This recipe was very simple to put together. Hot milk and cream is slowly whisked into beaten egg yolks. The custard is poured over tiny chunks of cheese arranged in baking dishes. Dorie recommended Parmesan and Comté (the French version of Gruyère), with cheddar suggested as an acceptable substitute. I used a new blended cheese I’ve been enjoying from Trader Joe’s. It’s a mélange of Cheddar and Gruyère. It hit the spot. It’s great for snacking too!
The custards are baked in a low oven. The recipe’s cooking time didn’t work for me. After 50 minutes at 200F, the custard was still more liquid than set, but I turned the temperature up to 250F, and they were fully cooked in just 10 more minutes. A generous sprinkle of cheese on top and a few minutes under a hot broiler, et voilà, brulée (though I probably should have let them go a couple of minutes longer…)
I used this recipe as an excuse for some new baking dishes. I planned to get a set of what I think of as classic crème brulée dishes, white porcelain, shallower than ramekins, with a fluted edge. The store I went to was out of them, though the guy at the store said he could get them for me “in a few days”. I couldn’t wait, but did find these 3-inch square baking dishes with the right depth. My cheesy crème brulées looked très elegante, and I anticipate using these dishes again and again.
I love anything creamy or cheesy. This appetizer being both, it was no surprise that I enjoyed it. I particularly liked the custard hiding under the layer of melted cheese. Howard liked it too and thought it would be interesting to try for breakfast. I like that idea. There are still a couple left, so I’ll see how I can work it into Saturday or Sunday’s breakfast this weekend.
Cheesy crème brulée with a bowl of soup will also make an excellent lunch on this unexpectedly snowy March day. Today I find it hard to believe that the Vernal Equinox and spring is less than two weeks away.
I couldn’t find this recipe on-line already, and we don’t post the recipes for this group, but you can find it in Dorie Greenspan’s book Around My French Table. To see what my Dorista blogging friends thought of this recipe, check out their posts here.
A Plateful of Happiness 