I bought Dorie Greenspan’s Around My French Table a few weeks after it was published, but I hadn’t cooked much from it, what with geographical discombobulation and other culinary distractions. Gee, was I a folle! I read it all way through this afternoon and found it, jaded cook that I am, inspiring.
Nothing’s too hard, nothing’s too pricey, it’s written in Dorie’s pal-to-pal style, and every recipe just sounds good. I rarely write rarely about food here on my blog, preferring to do it elsewhere, but kids — this is too good not share right now: Savory Cheese and Chive Bread. Here’s the recipe:
You see, it just happened that I had all the ingredients within reach, including spring chives. I had odds and ends of cheese in the fridge, and a few sprigs of new thyme, and — this is what made me smile: it’s a baking powder based quick bread, not a yeast bread, and is easier to assemble than zucchini bread.
My well-traveled and well-heeled cousin Cort confided, over dinner at Tru, that he likes tastes that pop, that explode. I cut off the first slice and it was a flavor grenade.
I took one bite and craved a glass of Sauvignon Blanc. It was a little early in the day , so I abstained until later in the day.
I was right: it goes with white wine like Fred did with Ginger. Dorie says she cuts it into cubes to serve with aperitifs, which is such a swell idea.
While we were sipping and nibbling, we got another swell idea. We’re always thinking about next night’s dinner before we eat tonight’s dinner, and onion soup is on for tomorrow. We almost talked over each other: this would be an awesome, awesome crouton floating above the soup, perhaps topped with more cheese.
Chill that crisp white, and bake this bread.