Cake Salé

 

The French word for cake is gâteau, and that refers to a sweet cake. Cake Salé translates, literally, to “salty cake” that, by our standards, is really more of a savory quick bread. It was new to my experience, but I love the idea of a savory loaf, because I’m always looking for something interesting to pair with soup or salad, or to serve for lunch topped with a schmear of herbal cream cheese. What interested me the most here was the addition of olives. I LOVE olives! They are fabulous here, and are the one ingredient that must not be altered. As far as the other ingredients, you can get creative. Use chopped scallions instead of the shallot, use chopped ham instead of the bacon, use Gruyère instead of the sharp cheddar. Go crazy, have fun, and make this as soon as you can. It requires no special equipment, and, if you do your shopping and gathering of filling ingredients the night before, can whip it up in no time. The family is going to love this. Cake Salé

 1 c. mixed olives, halved

1 small Melissa’s shallot, thinly sliced

1 c. shredded sharp cheddar cheese

3 slices thick-cut bacon, cooked and crumbled

1½ c. flour

2 t. baking powder

½ t. kosher salt

½ t. freshly ground black pepper

3 large eggs

½ c. whole milk

¼ c. extra-virgin olive oil

Preheat oven to 350ºF. Spray an 8”x4” loaf pan with cooking spray.

In a medium bowl place olive halves, sliced shallot, shredded cheddar, and the cooked and crumbled bacon. Toss to combine; set aside.

In a large, mixing bowl, place, flour, baking powder, kosher salt, add black pepper; whisk to combine. Make a well in the center of the flour mixture. Into the well place eggs, milk, and olive oil. Mix with a wooden spoon just until combined. It’s okay if there are a few lumps.

 Add the olive mixture and fold together with a spatula until just combined; do not overmix. Transfer the batter to the prepared loaf pan and smooth the top.

 Bake until golden brown and a toothpick inserted in the center comes out clean. Let cool for 15 minutes in the pan before turning out onto a wire rack to cool completely, about 1 hour. Slice, serve, and enjoy.

 If you cannot consume the cake within three days, it can be frozen for up to three months.

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Kräftig Beer Cheese Soup

I enjoy making soup and find that few people will turn soup away.  Of course, the trick is to match up the right soup with the right people.  A chilled cucumber soup would not be something I’d serve to a mixed crowd during a sporting event.  No.  So when the Super Bowl arrived, along with this recipe by email from Tasting Table, I knew I had to try it.  I pumped up nutrition (as much as one can in a soup that consists of beer and cheese) and taste, by adding extra ingredients.  We all enjoyed it very much.  Here is my version.

 

Kräftig Beer Cheese Soup

Adapted from Tasting Table

1½ cups whole milk

2 cups low-sodium chicken broth

2 tablespoons canola oil

4 tablespoons unsalted butter, divided

3 carrots, peeled and finely chopped

3 celery stalks, finely chopped

1 large yellow onion, diced

2 shallots, chopped

1 small Melissa’s fennel bulb, sliced

2 garlic cloves, diced

1 dried bay leaf

¼ cup all-purpose flour

1 cup Kräftig Lager beer, room temperature

1 tablespoon Worcestershire sauce

3/4 pound sharp cheddar, coarsely grated

¼ cup Parmigianino, grated

¼ teaspoon kosher salt

½ teaspoon freshly ground black pepper

3 slices bacon, fried crisp and crumbled (for garnish)

Fennel sprig (for garnish), optional

In a medium saucepan set over medium heat, combine milk and chicken broth. Bring to a simmer; reduce heat to low to keep the mixture warm.

In a soup pot set over medium heat, add the oil and 2 tablespoons of the butter.  Heat until butter is melted, and swirl with the oil to incorporate the two.  Add the carrots, celery, onion, shallots, fennel, garlic and bay leaf. Cook, stirring frequently, until the vegetables are soft, about 8 minutes. Sprinkle in the flour and cook, stirring constantly with a wooden spoon, for 3 minutes.

Slowly pour in the warm milk-broth mixture, whisking constantly to avoid forming lumps. Whisk in the beer and bring the mixture to a simmer. Cook for 5 minutes, stirring frequently and monitoring the heat so the soup simmers but doesn’t boil (boiling causes the soup to separate). Remove the bay leaf and stir in the Worcestershire sauce. While stirring constantly, gradually add the cheeses, salt, and pepper.

Using an immersion blender, blend soup to desired consistency.  I like my soup a little chunky, so didn’t continue to blend until it was completely smooth.  Control is the beauty of the immersion blender.

Ladle the soup into serving bowls and serve topped with the fennel tops and bacon.

This post is linked to: 

Try a New Recipe Tuesday

Foodie Friday