Savory Scallion And Cheese Bread…

The other night I just wanted to try something different. I know I can always whip up an artisan bread loaf but I wanted to try a more savory type of bread and decided to make this one. I will admit I made it twice because the first time something just did not seem right and I’ll explain why in my lessons learned. The second time, with the adjustments I made, I nailed it!

I love this bread for a variety of reasons. It is not designed to be a sandwich bread that’s for sure. This bread is a great accompaniment to almost any dinner you serve and it is fabulous reheated. So let’s talk savory scallion and cheese bread and I’ll share what I learned making it…

Lesson Learned 1 – Be very picky about the olive oil you use: The first time I made this bread with off-the-shelf Bertoli extra virgin olive oil. Big mistake! Now I’ve got nothing against Bertoli’s olive oil and I use it on a regular basis for my basic cooking needs. But the olive oil used here is designed to help enhance the flavor of the bread and so a basic cooking olive oil does little for that. As a matter of fact I felt it gave an unusual, almost borderline bitter flavor to the bread.

The second time I used garlic infused olive oil that a I got from a specialty shop – what a difference! This oil enhanced the bread and made a big difference in the flavor. So make sure you are using a good flavorful olive oil when making this bread.

Pepper Jack Cheese

Pepper Jack Cheese Cubes

Lesson Learned 2 – Choose good melting cheese: The first time I made this I used gruyere. I like gruyere but I didn’t think it did much for the bread. The second time I made the bread I used emmenthaler cheese. Now what’s emmenthaler you ask. Same here, I had no idea what emmenthaler was before I made this bread. Emmenthaler is actually swiss cheese. It is savory but not overpowering and it melts divinely. It is quite often used in fondues.

I actually used a combination of cheeses – I used shredded emmenthaler and cubed pepper jack. The pepper jack and cayenne pepper give the bread a nice but not overpowering bite. So those are the cheeses I recommend when making this recipe.

Emmenthaler Cheese

Emmenthaler Cheese

chopped scallionsLesson Learned 3 – Learn how to adapt: The recipe I adapted this from called for 1/3 cup of whole milk. I did not have any whole milk in the house but I had heavy cream and 2% milk. I filled the measuring cup three quarters of the way up with heavy cream and then filled the rest in with the 2% milk. I loved the way it turned out and I think the heavy cream did a lot to enhance the flavor of the bread.

You could also use chives or other herbs to enhance the flavor of the bread. I had scallions in the refrigerator so I chose to use them and that added great depth of flavor!

Lesson Learned 4 – This bread is divine reheated: When I was getting ready to make dinner the other night I cut a few pieces of the bread and put them in aluminum foil. I set my toaster oven to 350 and put the bread in for 20 minutes. It was fabulous!

I don’t often make savory breads so I’m very pleased with how this one turned out. The only changes I would recommend when making this at sea level is to increase the amount of baking powder from 1 teaspoon to 1 tablespoon and to perhaps shorten the cooking time by about five minutes or so.  Other than that, everything else remains the same. Enjoy this one!

Savory Scallion And Cheese Bread…

  • Servings: 8-10
  • Difficulty: Easy
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INGREDIENTS:

1 3/4 cups of flour, sifted

1 tsp. baking powder (use 1 Tbs. for sea level baking)

1 1/2 tsp. of salt

1/8 tsp. cayenne pepper

3 large eggs, room temperature

1/3 cup whole milk (I used a combination of heavy cream and 2%)

1/3 cup garlic infused olive oil (or your olive oil of choice – good flavorful olive oil)

1 1/4 cup grated emmenthaler cheese (swiss cheese)

2 ounces pepper jack cheese, diced in small pieces

1/2 cup minced scallions

1/3 cup chopped walnuts

DIRECTIONS:

Preheat your oven to 350 degrees. Sift together the flour, baking powder, salt and cayenne pepper in a large bowl. In another bowl whisk the eggs until they are frothy. Combine the milk and olive oil with the eggs and whisk together.

Add the wet ingredients to the dry ingredients until just combined – do not over mix. Stir in the cheeses, scallions and walnuts and mix until combined.

Prepare an 8 x 4 loaf pan by either using butter or cooking spray. Put the batter into the pan and smooth out to the edges. Bake for 35 – 40 minutes (I baked to 45 minutes but I am at high altitude – I began checking the bread at 35 minutes) or until the bread is golden and a toothpick inserted in the center comes out clean.

Put the pan on a cooling rack and immediately run a knife along the edges to loosen the bread from the pan. After cooling in the pan for 5 minutes, remove the bread and let it cool on a wire rack (or once it has cooled slightly you can serve it warm).

Bread Ingredients

Savory Scallion And Cheese Bread

Savory Scallion And Cheese Bread

 Savory Scallion And Cheese Bread

Creamy Shrimp and Cauliflower Casserole

My goal with this blog is to make one new recipe a week. Sometimes that can be an arduous task and other times I can make a few in the same timeframe. I made this recipe a couple of weeks ago and absolutely loved it. I had a taste for shrimp and decided to try a different way of preparing it.

Casseroles can be deceiving. We tend to look at them as the convenience of a one dish meal with lots of different ingredients, and that’s true. What one forgets is that normally there is a lot of prep that goes into making a casserole, and so if you are not a prep person like I am, casseroles may not be the ticket for you.

So let’s talk creamy shrimp and cauliflower casserole:

Fresh uncooked shrimpLesson Learned 1 – Is your shrimp really deveined? Most people like to buy shrimp that is deveined with the shell removed so that they don’t have to do as much prep. But is shrimp marketed as deveined really completely deveined?  What I didn’t realize early on is shrimp has veins on both sides, the top and the bottom and when you purchase “deveined” shrimp only the top vein is removed. Next time you buy deveined shrimp check out the bottom and you will see that little black vein running through the bottom as well. Some people leave it in, I remove it. That adds to the prep time but then I’m not eating this disgusting vein once the shrimp is cooked.

For this recipe I got fresh shrimp from my fishmonger that was deveined on top but still had the shell, tail and bottom vein. I removed all of that before adding the shrimp to the other casserole ingredients.

Steamed CauliflowerLesson Learned 2 – This is what the prep entails: Not only do you have to prep the shrimp, you need to cut up and steam the cauliflower, cut up the spinach, melt the butter, grate the cheese and chop the parsley. It doesn’t sound like a lot but it does take a little time. My advice here is to grate your own cheese versus using prepackaged shredded cheese. Prepackaged shredded cheese has an additive in it that prevents the cheese shreds from sticking together. Anytime you can eliminate any additives in your food the better. Sure it takes a little more time, but consider the cumulative effects of those additives in your body over several years. Isn’t it worth a couple of extra minutes to grate the cheese yourself and eliminate those additives?

Lesson Learned 3 – Like most casseroles, you can decide what cheese works best for you: When I made the casserole I used a combination of gruyere and pepper jack cheeses along with the romano. I wasn’t sure if using just pepper jack alone would overpower the casserole. Next time I’m only going to use pepper jack and romano. I like the tang pepper jack gives the casserole and I don’t think it will be too much. Experiment with the cheese you like. Just make sure you are using a good melting cheese.

All Casserole Ingredients Mixed Together

I really liked this casserole, and it was a new way for me to serve shrimp. Try it and tell me what you think.

Creamy Shrimp and Cauliflower Casserole

  • Servings: 4
  • Difficulty: Easy
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INGREDIENTS:

Creamy Shrimp and Cauliflower Casserole1 small cauliflower cut up and steamed until fork tender

1 cup fresh baby spinach, chopped

1/3 pound shrimp, peeled, deveined and chopped in large chunks

1/4 coconut milk

3 Tbs. melted butter, slightly cooled

1 extra large egg, beaten

4 baby bella mushrooms quartered

1/2 cup grated Romano

1 cup grated cheese (I used a combination of gruyere and pepper jack)

1 tsp. italian parsley, minced for the casserole and an extra tsp. or so for garnish

1 tsp. garlic powder

1/3 cup seasoned bread crumbs

Salt and pepper to taste

DIRECTIONS:

Preheat oven to 350. Grease a 1 quart casserole dish and set aside.

In a small bowl combine the egg, coconut milk, garlic, parsley. Sprinkle with a little salt and pepper. Put the cauliflower in another bowl and add the grated cheeses and egg mixture. Stir until the cauliflower is evenly coated. Add the shrimp, spinach and mushrooms and stir to combine.

Pour into prepared pan. Top with a light dusting of bread crumbs (you may not need the entire 1/3 cup). Bake for 25 – 35 minutes. (You want the cheese to be melted and the shrimp to be pink. I live in high altitude so it took me 35 minutes. At sea level I would start checking the casserole at 25 minutes).

Transfer to a plate and garnish with some additional chopped italian parsley and serve.

Ready for the oven

Fresh out of the oven

 Creamy Shrimp and Cauliflower Casserole