also in today's NYTimes and article " The Hors d'Oeuvres that the French Call Cake" (more)

I made this bread today. It is tasty and beautiful to look at. It would

make a great food gift for someone. I could barely wait the 30 minutes to cut a slice. I was thinking of adding some browned chopped onions and I think next time I will. Be sure to grease the pan well and/or use a non stick. Also the bottom is nice but a little crunchy baked at that high temp with all the cheese. Maybe I will put the pan on an insulated cookie sheet next time or maybe one of the excellent bakers here will tell me this isn't a good idea.

 
oh my goodness. does this look/sound fantastic. printed and will make to take with on the fishing

boat. easy to snack on between catching salmon and taking a break! I love the suggestion of serving slices with a fresh tomato salad---and a bit of bubbly. fun lunch! and good use of leftover ham and cheese.

 
I finally found the link to the recipe. I found this page and I saw all the

links for cheese, wine, asparagus, salad, champagne etc but I just didn't see the link up in the top left corner of the page for the recipe. Finally I saw it and I'm with Ang! I can't wait to make this. I think I'm going to make them in mini muffins. I think they'll freeze great and will be great to take for lunches and such.

 
Well, I made the ham and gruyere bread tonight, and I wasn't thrilled. The recipe is good, bakes up

fine, but the taste just wasn't there, kind of flat and bland. DH sampled it and had no real opinion, but said he might like it for breakfast tomorrow morning. It is pretty, but there's something missing in the taste. Please let me know what others think. Thanks.

 
Oh my, I was really looking forward to making this. I don't have a lot of

time so I'm gonna hold off until I hear more from others. Maybe?

 
I agree Marianne. I think caramelized onions would give it.......

a boost and also a really good quality smoky ham. I made sandwiches for the plane with the rest of mine and they were tasty enough. Better than paying 9.00 for the stale airline sandwich smileys/smile.gif

 
What a great idea, Janet, sandwiches! What did you put inside them? I hate to throw the bread away

but it is not the first item we reach for when we open the door to the Food Museum (the refrigerator). We toasted some slices and they improved a bit, but not sure if I'll make it again, and it's such a shame, because it was a good idea and recipe, just needs something to zip it up. Let me know if you re-do it with the caramelized onions. Thanks.

 
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