This week's French Fridays with Dorie recipe was Savory Cheese and Chive Bread. I love savory quick breads, although I made some changes to the add-ins so I wouldn't have to run to the store. For the cheese portion, I used a variety of cheeses that were hanging out in my cheese drawer (Parmesan, Gruyere, and "Mexican Blend" - way to mix up the classy and un-classy, Sara!). To that, I added walnuts, scallions, and sun-dried tomatoes - yum!
I made a half recipe to take advantage of an adorable mini lavender Le Creuset from my mom. Really, it was probably a bit too much batter for the pan, but I didn't want to break out the muffin tins so I made it work! The result was like a giant, gorgeous muffin - and said giant muffin smelled heavenly coming out of the oven! It didn't look so gorgeous coming out of the pan, since I somehow forgot to grease it, but it was very tasty - housemate approved! I especially liked the sun-dried tomatoes, which added great flavor.
On a side note, I made a variation on this quick bread, Bacon Cheddar Quick Bread with Dried Pears, a couple of years ago, which was also delicious. The recipe was from Dorie's column in Bon Appetit, and is essentially the same as this version, but with different mix-ins.