Second (and sadly last) from the War
Jul. 22nd, 2018 11:54 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Another preparation for fast days. (Leek Cake with Eggses)
I had realistic plans for cooking at the war, but I failed to be able to do most of them anyway. Here is the other recipe I made for breakfast. I've been cooking a lot from this work lately. Partly because it's not that well-known so I feel like I'm blazing a trail, mostly because it's got lots of recipes with eggses that adapt well to a modern conception of breakfast.
Another preparation for fast days. Take sliced leeks, washed and pressed well, and set them to cook with oil and minced or grated bread, colored with egg, pepper, and saffron; and add poached eggs, and sliced cheese, and serve it. (Anonimo Toscano, late 14th-early 15th c.)
5-6 oz leek whites, sliced
1 tsp olive oil
2 Tbsp bread crumbs
2 eggses
1/4 tsp pepper
(1/2 tsp marjoram)
(1/4 tsp rosemary)
4-6 threads saffron
2 poached eggses
4 slices Parmesan or other hard cheese
Sauté leeks in oil in a small pan over medium-low heat. Mix together 2 eggs, bread crumbs, and the spices. When the leeks are soft, stir in the egg mixture to form a cake. Cook without stirring until set, flipping once.
Poach 2 eggses (or cook over-easy), cut cake in two parts, and top each portion with two slices Parmesan and a cooked egg.
The rosemary and marjoram are herbs used commonly in other recipes in this collection.
Sources
Anonimo Toscano, Libro della Cocina. Ariane Helou trans, 2013.
What worked: This was the second try. I learned a lot from the first try, where I used leek scapes. Those are tasty but are too bulky to form a cake. Also I used too big a pan to form a good cake. This worked much better for both, and it was good. Filling, oniony, and a nice contrast with the runny egg yolk.
What didn't: I never added the herbs in italics. That would give it more flavor. I pan-fried the eggses because it was easier, but poached would be better.
Will I make it again? This will be a breakfast staple at events. Heck, I'd make it on Sundays at home.
I had realistic plans for cooking at the war, but I failed to be able to do most of them anyway. Here is the other recipe I made for breakfast. I've been cooking a lot from this work lately. Partly because it's not that well-known so I feel like I'm blazing a trail, mostly because it's got lots of recipes with eggses that adapt well to a modern conception of breakfast.
Another preparation for fast days. Take sliced leeks, washed and pressed well, and set them to cook with oil and minced or grated bread, colored with egg, pepper, and saffron; and add poached eggs, and sliced cheese, and serve it. (Anonimo Toscano, late 14th-early 15th c.)
5-6 oz leek whites, sliced
1 tsp olive oil
2 Tbsp bread crumbs
2 eggses
1/4 tsp pepper
(1/2 tsp marjoram)
(1/4 tsp rosemary)
4-6 threads saffron
2 poached eggses
4 slices Parmesan or other hard cheese
Sauté leeks in oil in a small pan over medium-low heat. Mix together 2 eggs, bread crumbs, and the spices. When the leeks are soft, stir in the egg mixture to form a cake. Cook without stirring until set, flipping once.
Poach 2 eggses (or cook over-easy), cut cake in two parts, and top each portion with two slices Parmesan and a cooked egg.
The rosemary and marjoram are herbs used commonly in other recipes in this collection.
Sources
Anonimo Toscano, Libro della Cocina. Ariane Helou trans, 2013.
What worked: This was the second try. I learned a lot from the first try, where I used leek scapes. Those are tasty but are too bulky to form a cake. Also I used too big a pan to form a good cake. This worked much better for both, and it was good. Filling, oniony, and a nice contrast with the runny egg yolk.
What didn't: I never added the herbs in italics. That would give it more flavor. I pan-fried the eggses because it was easier, but poached would be better.
Will I make it again? This will be a breakfast staple at events. Heck, I'd make it on Sundays at home.
