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Reblochon Bread from Table in the Tarn

Glenys's picture

"Le cake" aux olives et au reblochon

The gentlemen bake the batch in 6 X 18 cm mini loaf pans lined with a parchment ÒliftÓ; bakes quickly and provides a small slice, perfect for apertifs.

75 g lardons
handful of black olives, rinsed, dried, pitted and coarsely chopped
85 g parmesan cheese, coarsely grated
500 g flour
1 tbsp baking powder
1/4 tsp cayenne (I use smoked ÒhotÓ paprika)
1 tsp sea salt and freshly ground pepper
110 g Reblochon cheese (or other soft rind cheese), diced into small cubes
2 tbsp fine mince fresh herbs
225 mL milk
40 g melted butter
1 large egg
175 mL crme fra”che

Cook the lardons as you wish until brown; once cool mix with the olives and set aside.

Grease or parchment line the pans; sprinkle half the parmesan on the bottom.

Whisk the flour, baking powder and seasoning in a large bowl. Mix in the Reblochon, herbs, lardons and olives.

Mix the liquids etc- milk, butter, egg and crme fra”che. Use a large spatula and fold wet into dry until just mixed. You know the drill.

Turn into the prepared pan and finish with the remaining parmesan on top.

If using a full size pan 13 X24 cm lined with parchment- bake 180¡C until a skewer comes out clean- about 45-50 minutes. Remember if the skewer tests for cheese, test again.

Syrah's picture

(post #63004, reply #1 of 10)

Thank you, Glenys. That does look good. Could be a weekend project.

My perseverance will be rewarded.

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

Cotoncook's picture

(post #63004, reply #2 of 10)

I made "le cake" yesterday, in 3, 3"x5" pans. One cake was sufficient for 8 people, with a small salad, as a first course. With the pancetta, cheese, creme fraiche, and butter, it is very rich, so a small portion was perfect. It was a VERY BIG hit with my guests. The flavor was spectacular, definitely worth the splurge. I did throw away most of the pancetta fat, although the recipe does not mention that. I also shredded the parmesan cheese so it looked like angel dust. When that baked, it looked like feathery snow frosting. All in all, an excellent creative recipe.

ICDOCEAN1's picture

(post #63004, reply #3 of 10)

Thanks for reporting...I know that I will have trouble finding the cheese (roblechon) think brie will do?


There is an impromtu gathering (kids party) and this would be perfect for the adults!




 


courgette's picture

(post #63004, reply #4 of 10)

That book is on my list to acquire....


Mo

Cotoncook's picture

(post #63004, reply #5 of 10)

I did not use the Reblochon, not easily available where I live, I used an 8 oz soft Brie, and trimmed most (not all) of the rind. Maybe the Reblochon would be better, but it sure was terrific with the Brie. I made no other changes to the recipe. So, GO FOR IT!

Jean's picture

(post #63004, reply #6 of 10)

How about gruyere? I'm already going to have to madmom bacon and sour cream, sigh. I think it will still be good.


Every time I hear the dirty word 'exercise',
      I wash my mouth out with chocolate.

http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Marcia's picture

(post #63004, reply #7 of 10)

Gruyere would be different, that's for sure, but it has a wonderful flavor, and should be delicious.

ICDOCEAN1's picture

(post #63004, reply #8 of 10)

I'm trying to us what I have in the house and I do have a nice chunk of brie...I''ll give it a shot.



 


Syrah's picture

(post #63004, reply #9 of 10)

Sounds delicious. Glad it was a success.

Jean, if you try it with the gruyere let me know.

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained."
-Marie Curie
My perseverance will be rewarded.

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

Jean's picture

(post #63004, reply #10 of 10)

Haven't tried it yet, but I did find the American version on line.


http://paninigirl.wordpress.com/2009/06/24/my-kind-of-recipe/


Hoping to try it next week when DD is here.


Gourmet has a nice little video presentation here -- you have to sign up, but it's free.


http://www.gourmet.com/cookbookclub/video/2009/07/grimes_le_cake_aux_olives



Every time I hear the dirty word 'exercise',
      I wash my mouth out with chocolate.

http://www.thebreastcancersite.com/


Edited 8/23/2009 6:42 pm ET by Jean

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need