Sweetened Scramble

[madbaker]

This 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 16^th 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.

Pour faire une votte lombarde: prenes oes frais, fin fromage fondant, gratte ou hachie menu ou par dez quarez, cresme douce et vin, canelle et chucquere; batez tout ensamble; puis ayez bure fres fondu chault, mettez dedans en retournant dilligamment qu'il n'arde.

To make a Votte Lombarde. Get fresh eggses, fine runny cheese, grated or chopped finely or cut into cubes, with fresh cream and wine, cinnamon and sugar; beat everything together. Then get hot melted fresh butter and put this in it, stirring attentively so it doesn't burn.

4 eggses
1/4 lb Brie, rind removed
1/4 cup cream
2 Tbsp white wine
3/4 tsp cassia cinnamon
1 Tbsp sugar
1 Tbsp unsalted butter

Chop the brie into small pieces. Beat the eggses and whisk in everything except the butter. Melt the butter in a skillet over medium heat; pour in the egg mixture and cook over low heat, stirring, until set - five minutes or so. (I forgot to count.)

What worked: It was nice. I agree with the "French toast without toast" categorization. Because I kept stirring, this was a nice soft scramble in small curds rather than the sliceable frittata that Murienne got. I think either is a plausible reconstruction - at least without double-checking to see if there are any similar recipes that specify how the final product should turn out.

What didn't: I think a bit more Brie to add a bit more richness (removing the rind means it will never have that much zing). Perhaps 3/8 lb.

Will I make it again? Certainly. It's going into the tourney rotation.

Comments

Oooh!! Pick me! Pick me!

[gormflaith.livejournal.com]

That sounds lovely!

[loup_noir]

Interesting! I'll have to give this a try, but will probably use cider (since we always have it and rarely have white wine in the house.).

Great. Now I'm hungry and dinner won't be for a few hours yet.