Text 28312, 80 rader
Skriven 2009-09-05 17:12:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: NOPE!  NOPE! I'M NOT90902
=================================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> The target of my affection is easy.

 GJ> And looking over your shoulder as you typed?

Rarely. I do call her over if there is a particularly interesting
or funny post but she has her own interests.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: French Goat Cheese And Olive Bread
Categories: French, Appetizers, Quickbreads, cheese, chilies
  Servings: 8 slices

           Bacon fat (or butter) for
           preparing the pan
  1 1/2 c  flour
      2 ts baking powder
      1 ts chili powder
    1/2 ts coarse salt
      4 lg eggs, room temperature
    1/4 c  very fruity olive oil
    1/2 c  plain whole-milk yogurt
    1/4 c  scallions, chopped
      6 oz well crumbled goat cheese
      2 oz grated Parmesan
    1/4 c  finely chopped pitted green
           or black olives

Zee French are crazy about savory quick breads. Known to locals as
le cake (pronounced "kek"), they are served as an "hors d'oeuvre
before dinner, thinly sliced, with glasses of cool Muscadet or a
snappy Souvignon Blanc." This Cake au Chèvre et aux Olives is
appealing from top to bottom, inside and out: the edges are smoky
with bacon essence, while the goat cheese and olive studded innards
are rich and complex. A generous slice makes for an interesting and
satisfying bite anytime of day, whether eaten before dinner as the
Parisians do, or for le snack as Americans are so fond of.

Preheat oven to 350 degrees. Grease a 9-inch loaf pan with bacon
grease or butter and line the bottom with a piece of parchment
paper.

In a large mixing bowl, whisk together the flour, baking powder,
chili powder, and salt.

In a separate bowl, whisk together the eggs, olive oil, yogurt, and
scallions until smooth.

Make a well in the center of the dry ingredients and use a rubber
spatula to stir in the wet mixture, stirring just until the wet
ingredients are almost incorporated. (A bit of flour should still be
visible.) Don't overmix.

Fold in the goat cheese, Parmesan, and olives until everything is
just moistened. Scrape the batter into the prepared loaf pan.

Bake for 50 to 60 minutes, until the top is golden brown and the
cake springs back when you gently touch the center. Let the cake
cool for 5 minutes, then tilt it out onto a wire cooling rack. Peel
off the parchment paper and let cool upright before slicing.

From: The Sweet Life in Paris by David Lebovitz

From: Gastronomy
                    
 
MMMMM-------------------------------------------------

Cheers

YK Jim

... Americans are benevolently ignorant about Canada
... Canadians are malevolently well informed about the USA

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