Wednesday, July 6, 2011

Savory Cheese and Chive Bread

 This is what is called a quick bread. No yeast thus no rising and waiting, and kneading and waiting. It also means a bread that might be considered a little heavy, but as savory breads go a little  heft can be a good thing. This came from Dorie Greenspans Around My French Table and it's recipe #3 in my 10 day little kitchen challenge I've got another week before it's due back at the library and 2 more recipes to go I think.
This was more like a savory swiss cheese, bacon, scallion and pistachio refrigerator rescue bread. Who knew there were so many ways to use up your scrappy bits. Buttermilk subbed for whole milk  and pretty de-lish even though it was the teeeeensiest bit over baked...set the timer but forgot to turn it on:-p but warm fresh out of the oven it was so moist.  I spread a little bit of butter 'cuz butter makes everything better. This morning I toasted some up and spread some apricot chutney over it and it was perfect. The spicy tart sweetness of the chutney seemed made for this bread. I've been trying to find the perfect fit for that chutney and this is it.
There are so many possibilities for this. Oh I just remembered I used sage in this. There it is then...I probably coulda gone a tad farther with the sage. Rosemary, olives (if I liked olives), caramelized onions and blue cheese, jalepenos...

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