Cooking with Janet

Awhile back, my friend Janet took up a challenge to make a recipe each Tuesday from a cookbook by Dorie Greenspan. A month or two ago I was out of town and had an evening to myself. I sat in a bookstore poring over Greenspan's newest cookbook, Around My French Table and was quite smitten with the book. I couldn't afford to buy it that weekend, but recently acquired a copy. There were so many recipes I wanted to make and, because I miss Janet who lives across the country in Baltimore, because Janet is an excellent cook, and because I knew that Janet loved Dorie Greenspan, too, I wrote her an email suggesting that we bake (and blog) together over Spring Break. If you know my fascination with cookbooks (not cooking), you know that was quite the commitment for me. This is installment #1 of 4, if all goes as planned.

I sit typing this with a loaf of Savory Cheese and Chive Bread (a quick bread) in the oven--the lovely smell of baking bread wafts into the living room where I'm sitting. I can't wait to try a piece for lunch.

As it turns out, I didn't quite have the right ingredients, so here's my adaptation of the recipe.

1 3/4 c. flour
1 T. baking powder
1/2-1 t. salt
1/4 teaspoon black powder (Dorie suggests white)
3 large eggs
1/3 c. 1% milk (Dorie suggests whole)
1/3 c. extra-virgin olive oil
1 c. grated Gruyere (the original recipe calls for an additional 2 oz. of Gruyere cubed, but I didn't have enough)
1/2. c. minced fresh chives

Heat the oven to 350 degrees. Spray a bread pan with Pam.

Whisk the flour, baking powder, salt, and pepper together in a large bowl.

In a separate bowl, whisk the eggs and milk for about a minute. Then add the olive oil. Pour the wet ingredients into the dry ingredients and gently stir in . . . just enough for the batter to come together. Stir in the cheese and chives to make a thick dough. Spread in the bread pan and bake for about 35 minutes. Let the bread cool for about 5 minutes, then run a knife around the sides and turn onto cooling rack.

I suppose you could wait for it to cool, but I ate a slice right away.

By the way, in checking Dorie's blog in preparation to write this entry, I found that one can sign up for "French Fridays with Dorie," a community of home cooks making one of her recipes every Friday.

One thought on “Cooking with Janet

  1. Janet Stevens

    I used black pepper and skim milk. Funny we made adjustments for the same ingredients. I'm just about to blog about my bread!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *