We’rejoining forces today within the French Fridays with Dorie group, to participatein a day I particularly find very inspiring. Jamie Oliver started the idea, andthis is the culmination, with so many of us around the world cooking andsharing. This group is sponsored by Mardi, the amazing blogger behindEat.Live.Travel.Write, and is part of our usual Friday programming.
“FoodRevolution Day is a chance for people all over the world to come together andstand up for good food and essential cooking skills. It’s a chance for peopleto come together in homes, schools, workplaces and communities to cook andshare their kitchen skills, food knowledge and resources. Food Revolution Dayis a global day of action to raise awareness about the importance of good foodand better food education for everyone.”
The theme forthis year’s Food Revolution Day is “Cook it. Share it.” – something all of ushere at French Fridays with Dorie are passionate about already!”
We decidedto bake from our much loved book, Around the French Table. Wether it’s an oldor a new recipe, it’s our pick. Even our mentor Dorie Greenspan is cookingalong.
I picked arecipe that I had my eye on forever. Since I joined the group a few monthsafter it started, they had already baked this gorgeous cheese bread.
Let’s startby saying that this cheddar onion quick bread is beyond incredible. REALLY. So,so, SO good I don’t know where to begin. So I’ll start with the fact thatcheese + bread + scallions + olive oil, is a sure recipe for success.
Then I will add that thegoat’s cheddar cheese I bought a few months ago at a two day market in the citywas just the right one for this recipe; strong and tangy, almost too strong andtangy to eat by itself sometimes, but when mixed with all the goody ingredientshere + pecans, it add the accurate kick to it.
I won’t write the recipeagain, because it’s all over the web, like that’s a surprise, right?
Like all quick breads, it’s a matter of some chopping, some grating, some whisking, some sifting, some folding all the chopped, grated, whisked and sifted together, and voilà, a cheddar scallion pecan bread with an aroma that will make you want to rip it in two before it has a chance to reach the wire rack, much less cool down.
It’ll make you greedy, you’ll want more. You’ll make another loaf and stash it in the secret compartment in your freezer so no one will know it’s there, and you will get a slice every.single.day, toast it and marvel at its flavour and texture. Yet again. Who, me?
In my defense I gave the first loaf to a friend, because today it’s all about ‘cook it. share it’. And though I give away most of what I make for this blog, especially the sweet and baking stuff, today it seemed especially appropriate to do that. Sharing food should be an essential part of our lives, wether with your family, friends or charities.
For my bread I used pecans,goat’s cheddar cheese, minced scallions and a few tablespoons of chopped freshparsley. They rest of the recipe I followed to a t.
I wonder if I’ll ever tire of it. ha,ha