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Winter Cooking Class Schedule Now Posted »

Quick Loafin’ Around: Chorizo-Tomato-Pine Nut Bread Recipe

Not all quick breads are sweet. Quick breads can also be savory appetizers, such as cornbread, or aromatic side dishes, such as bread pudding. This sausage-nut bread is delicious with a bowl of soup for a hearty lunch. Mexican chorizo is a spicy, raw sausage that needs to be cooked before using (Spanish chorizo, which is used in paella, is a dry-cured sausage and not a substitute for Mexican chorizo.)   

This interesting recipe is courtesy of Kelly Gardner, a food blogger when she is not at her English-teaching job. Kelly’s upcoming cooking classes at Kitchen Conservatory feature these soul-satisfying foods: 

The Hard Edge to the Big Easy on November 7 (the food of New Orleans)
Wine Bar Tapas on November 13 (small bites and wine pairing)
Grown-Ups’ Mac-and-Cheese on November 21
The Ultimate Cocktail Party on December 26
Matchmaker on December 29 (perfect foods for matching with wine)  

Register Now.  

Chorizo-Tomato-Pine Nut Bread    

1 tablespoon unsalted butter
2 tablespoons sesame seeds
1 1/4 cups flour
1 tablespoon baking powder
3 eggs
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil
1/2 cup buttermilk (or plain, whole-milk yogurt)
3 1/2 ounces Mexican chorizo, cooked
12 sun-dried tomato halves, packed in oil, finely diced
3/4 cup pine nuts, toasted
1/4 cup chopped flat-leaf parsley
  • Preheat the oven to 350 degrees F.
  • Butter a 9-inch loaf pan and sprinkle in 1 tablespoon of the sesame seeds, tilting the pan to distribute them.
  • In a small bowl, whisk together the flour, baking powder, salt, and pepper.
  • In a medium bowl, mix together the eggs, salt, and pepper. Add the oil and buttermilk.
  • Sift the dry ingredients into the egg mixture, stirring until barely incorporated. Don’t overmix.
  • Gently fold in the chorizo, tomatoes, pine nuts, and parsley.
  • Scrape the batter into the prepared pan, smooth the top, and sprinkle with the remaining sesame seeds.
  • Bake for 40 to 50 minutes, until a knife inserted into the center comes out clean. Let cool for 15 minutes, then run a knife around the edge of the pan to get out the loaf. Slice when cool.
Published by November 2nd, 2010 in Breads