Saturday, January 14, 2012

Savory date and chorizo mini loaves

savory date and chorizo loaf

Did you see the list of the five "most played-out restaurant dishes" from Andrew Knowlton? Fine, I'm obviously a little behind on my reading because it's from September 2010. Point being, apparently such dishes as beet and goat cheese salad and bacon-wrapped dates are overplayed and according to the BA Foodist, it's time for restaurants to put them to rest and come up with something new.

savory date and chorizo loaf

I have issues with this because honestly, I've never been served a bacon-wrapped date in my life and, quite frankly, I regularly and happily make myself salads with roasted beets and goat cheese. I don't think that I'll ever get bored of that combination of ingredients.

Tempted by this list of "passé" dishes and flavor combinations, I came up with these savory date and chorizo loaves.

savory date and chorizo loaf

In France, "un cake" is usually any rectangular-shaped loaf cake, and "un cake salé" is a "salty" (read savory) loaf cake. I've been meaning to delve into the realm of the "cake salé" for some time, and this recipe is what I came up with. Dates and chorizo are excellent together as the dates are super sweet and quite soft while the chewy spanish chorizo is salty and a little spicy. This recipe is really easy to make and would be an excellent addition to a breakfast or brunch, though BA Foodist may not approve since this flavor combination was inspired by his list of overdone dishes.

This recipe is loosely adapted from the bacon and prune loaves recipe found in the Coffret Mini-cakes - 1 livre de 50 recettes + 4 mini-moules à cake.


Savory date and chorizo mini loaves

savory date and chorizo loaf    Makes 4 mini loaves (pans are approximately 3x2x1.5-inches)
  • 150 grams pitted dates, chopped
  • 200 grams all-purpose flour
  • 8 grams baking powder
  • 1/2 tsp salt
  • a few turns of freshly ground pepper
  • 3 large eggs, room temperature
  • 150 mL milk (I used skim milk)
  • 100 mL grapeseed oil
  • 150 grams spanish chorizo, casing removed and chopped

  1. Preheat the oven to 350°F. Prepare the four mini loaf pans by pressing a small sheet of parchment into each so that the inside walls and bottom are all covered. Set aside on a baking sheet for later.
  2. Combine the chopped dates with a couple spoonfulls of the measured flour. Toss them to coat, and make sure the bits of date aren't stuck together. Set them aside.
  3. Whisk the baking powder, salt, and freshly ground pepper into the rest of the flour. Set the dry ingredients aside.
  4. In a medium bowl, whisk together the eggs and the milk until they are combined and a little frothy. Add the dry ingredients and whisk to combine.
  5. Slowly drizzle the grapeseed oil into the batter while whisking constantly.
  6. Switch to a wooden spoon and stir in the chopped chorizo and the prepared floured-dates (plus any flour at the bottom of the bowl).
  7. Divide the batter evenly among the prepared loaf pans.
  8. Bake them until the tops begin to turn golden and the loaves are set. This takes about 50 minutes because they pans are very full (but check them every 10 minutes as of the 30 minute mark to be sure). Let them cool completely before serving.

13 comments:

  1. I love beets with goat cheese and I have yet to have a bacon wrapped date either! Hmm. This sounds amazing I love chorizo and savory bread is always a winner. The pictures look fantastic.

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  2. Wow, this sounds fantastic - I love dates,e specially with savory stuffings, and the loaf should work wonderfully with the chorizo. Great recipe, thank you!

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  3. Beet salad is actually my go-to meal in a restaurant. Anything else is too heavy/greasy/buttery/meaty for me! This bread, though, is absolutely amazing. My husband actually turns his nose up at date and bacon now (what a snob), but I'm sure I can talk him into this bread. Thanks for sharing!

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  4. This combination is so interesting. Bacon and prune is very common, but it's not to see chorizo in recipes, and with dates...!!!
    Wonderful recipe, I bookmarked it as I have to make one.

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  5. What an interesting combination! Very creative. And I have to agree about the roasted beet and goat cheese combo... it's delicious and classic and should never leave!

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  6. What does BA know about food anyway, right? I have been served a bacon-wrapped date and frankly, it's delicious! Your cake sounds delicious as well, bookmarking it! :)

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  7. These sound and look scrumptious! I agree with your thoughts on flavours that some people refer to as passe'- I too have never been served a bacon wrapped date in my life.

    If it tastes wonderful, why should we stop eating it in favour of 'new' flavours!

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  8. Sounds amazing. One clarification, please: is the Spanish chorizo a hard pre-cooked variety? As opposed to a raw one?

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    1. Spanish chorizo is a cured meat, so you don't have to cook it and it can be consumed as is. If you had the raw kind, I guess you could remove it from its casing and fry it up like ground meat. Then, cool the meat before adding it to the recipe. Hope that helps!

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  9. Would these bake well if you don't have mini loaf pans? Can I use regular loaf pans?

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    1. You can definitely bake this recipe in a standard 9x5 loaf pan. I'm not sure of the baking time, but it'd probably take an hour. Best to check it as it bakes to be sure.

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  10. Where did you find the mini loaf pans? They would be perfect for my encaustic wax paints.

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    1. They came in a small kit with a book (http://www.amazon.ca/gp/product/2754020586/ref=as_li_qf_sp_asin_tl?ie=UTF8&tag=kitheasou-20&linkCode=as2&camp=211189&creative=374929&creativeASIN=2754020586).
      I've also seen similar ones at restaurant supply stores that sell wide ranges of cake pans. Hope that helps!

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