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Sweetened Scramble
Jun. 8th, 2014 04:18 pmThis week's Resolution Recipe was originally planned for Saturday breakfast at A&S. Since we stayed home, I made it for Sunday breakfast instead.
I was inspired by Cooking Vivendier blog, a once-per-week attempt to cook every recipe in the work. Which is "only" 66, quite doable. I salute her inspiration and tenacity. I'm subscribed to read her weekly posts.
However, I have some problems with her blog entries - they are heavy on pictures, okay on directions, utterly lacking on quantities. The gracious way of looking at it is that perhaps she doesn't particularly measure while cooking; certainly her source material doesn't, as it predates modern scientific recipe-writing by several hundred years.
Personally, I don't really cook that way either when I'm just cooking. I do when I'm trying to produce an adapted recipe. How else can you consistently track what you did so that you can 1) repeat if you liked it, and 2) change around if something didn't quite work? Case in point being a strong green sauce (a 16th c. chimichurri) that I made last night to go with roast goat, and last made a year ago. Without quantities that I know worked, I would have had to reinvent the wheel. As it was I just dumped stuff in approximately similar ratios, because I knew the base I was using worked well.
( Rant over, recipe follows )
I was inspired by Cooking Vivendier blog, a once-per-week attempt to cook every recipe in the work. Which is "only" 66, quite doable. I salute her inspiration and tenacity. I'm subscribed to read her weekly posts.
However, I have some problems with her blog entries - they are heavy on pictures, okay on directions, utterly lacking on quantities. The gracious way of looking at it is that perhaps she doesn't particularly measure while cooking; certainly her source material doesn't, as it predates modern scientific recipe-writing by several hundred years.
Personally, I don't really cook that way either when I'm just cooking. I do when I'm trying to produce an adapted recipe. How else can you consistently track what you did so that you can 1) repeat if you liked it, and 2) change around if something didn't quite work? Case in point being a strong green sauce (a 16th c. chimichurri) that I made last night to go with roast goat, and last made a year ago. Without quantities that I know worked, I would have had to reinvent the wheel. As it was I just dumped stuff in approximately similar ratios, because I knew the base I was using worked well.
( Rant over, recipe follows )
