the details. Both in everyday life and in recipes. A little change in
ingredients can deliver a completely different outcome.
called back-of-the-card cheese and olive bread, and the one cheddar scallion pecan bread seemed very similar in the book. They’re one after the other, and
look pretty much the same when you read the list of ingredients. Olive oil,
sharp cheese, eggs, flour, milk, one with scallions and pecans the other with
olives and tapenade.
here to tell you that it’s all in the details. So I decided to not only make
the obvious changes like olives, da-ah look at the title, but also use some
whole wheat flour and my sun dried tomato pesto instead of the tapenade the
recipe calls for. Oh, and braised garlic infused oil.
it again. And also, I have a post ready to share with you soon with the recipe.
Not today, let’s give this olive bread the spotlight it deserves.
for our French Fridays with Dorie group, is simple, pretty quick to make and
can be adjusted here and there, like I did. Dorie urges us to do so. And there’s
no messing with the boss’ orders.
here are so warm and sunny lately, they’re almost annoying. I don’t mind a mild
winter, but this is no winter at all. I was ready to nest, enjoy the cold dark
mornings and afternoons, bake and such, but all I get are short days. Warm
short days, and they’re no fun.
is visiting also. She has to send some papers to the US and I’m the designated
notary, translator and general administrative, whether I like it or not.
to drop by about an hour after I had baked this bread. In no time she was armed
with a glass of white wine and a thick slice of it, munching happily through sighs of
contentment. So I told her to take it over to her friend’s house where she’s
staying. Before I knew it, the olive bread was all wrapped up, just in case I
changed my mind. Then I remembered I hadn’t taken the pictures. That would’ve
been a bad thing to realize later, after she was gone.
bread got unwrapped, a few shots taken, and in no time it was back inside my
mother’s purse. I don’t think it lasted long. I never asked how much of it made it to her friend’s house either.
dried tomato pesto and whole wheat flour give it a chewy texture and shady
color. It also has more of an eggy flavor. The braised garlic oil gave it a deep, complex aftertaste.
for soup or barbecue. I love the sudden burst of olive flavor here and there. And though I only had one slice, I suspect it´s amazing toasted, just like the cheddar scallion pecan bread.
bread to have in the freezer for spur-of-the-moment needs.
French Table, by Dorie Greenspan
or all purpose flour
whole wheat flour
garlic infused oil
dried tomato pesto, tapenade or regular pesto
chopped, pitted black olives
grated asiago cheese, for sprinkling (optional)
oven to 375º. Line an 8 ½ x 4 ½ inch non-stick loaf pan with parchment paper.
bowl stir flours and salt. Add grated cheese and stir to mix.
jar or bowl, lightly whisk eggs. Add milk, oil and pesto.
ingredients to dry ones all at once. With a spatula quickly mix with a few
strokes. Add the olives and mix some more, but do not overmix.
the prepared pan, and bake for 30 to 40 minutes, until a tester inserted in the
middle comes out clean.
minutes in the oven, sprinkle with 2 Tbs grated asiago cheese if desired, and