So after the last two days of successful butter making, the next hurdle was to try and figure out a dinner to honor said butter. If only I was on the East Coast, I would have butter poached some lobster or prawns. I found a lot of recipes for butter braised radishes (???) but that didn’t seem worthy (although I was curious to find so many and now it’s on my ongoing mental list of things to try). Last night I had decided on pasta, even though it did not meet our weeknight goal of eating healthy. This morning I didn’t think pasta would really showcase the butter properly. I don’t really bake. I thought I had mentioned this in a previous post but I can’t find it. Baking is too precise and does not appeal to my fly-by-the-seat-of-my-pants nature. I’ll do it occasionally and I did make a great lemon-thyme quiche crust once (future post) but baking is sparing (thank goodness, this extra 30lbs could easily have been 50!). But baking IS a great way to showcase butter. Not tonight. Wow, I am all over the place tonight. Bear with me.
I may have mentioned a time or 10 that I’m a huge Gordon Ramsay fan. So of course I love watching Master Chef. A few weeks ago he demonstrated a slow egg scramble on toast. The eggs have butter and so does the toast. I decided to give it a whirl. I’m having a little trouble with my new range. Or my new stainless cookware, I’m not sure which. I think it’s the range though because I have a similar issue with the oven. They’re not cooking evenly. And it’s electric, not gas. So I had some trouble with the pan toast and the eggs but they still turned out great.
I haven’t been feeling awesome today (as evidence by the constant rabbit-trailing) and I totally forgot to take pictures. So here is a link to his video.
I found as I went that it’s more of a “feel” and not necessarily 30 seconds on the heat and 30 seconds off. If you pay close attention, you’ll see a slight change in the eggs that lets you know when they should come off the heat and another slight change that lets you know when they should go back on the heat. So here’s what I did:
Softened the cultured butter. Put a dab in a skillet and smeared 4 pieces of sourdough bread on both sides thinly. Pan fried the bread a slice at a time until all 4 pieces were browned on both sides. I set them on a cooling rack so they wouldn’t get soggy from sitting on a plate. I threw together a simple salad of artisan greens tossed with olive oil, salt and pepper and some chopped chives, setting some aside for the eggs.
In a cold pan I cracked 6 cold fresh eggs and “3 knobs of butter” as Gordon puts it (yes, we are on a first name basis…in my head…it still counts). Crank up the heat to medium high while feeding each dog an eggshell. They eat those things like crack, I can’t explain it. Okay, back to the eggs. Spatula, constantly stirring and scraping for about 30 seconds and then off the heat for the same amount. Back on the heat. You’ll see some slight changes. Thickening. Off the heat. Back on. Some curdling. Off the heat. Back on, more curling, back off. Repeat this and your eggs eventually turn into something like a scrambled egg custard. Towards the very end, salt, pepper and a blob (technical term) of creme fraiche (I use Mexican crema, I have come to love this stuff. Perfect combo of whipping and sour creams). I finished the eggs off the heat. It’s a labor of love but well worth it. I split them between us on two pieces of toasts, sprinkled on the reserved chives and then served with the other two pieces of toast. It was simple but delicious. The eggs were creamy and buttery and the toast was super buttery. The chives gave enough of a bite to break the richness. And in all fairness the only thing missing was fruit. We had protein, carbs, fat and greens. Not too shabby. It’s really worth trying. You’ll never make scrambled eggs the same again.
It’s Wednesday so it’s also time for me to start thinking about what to cook this weekend. I was kind of stumped because I’m not feeling super creative today. While catching up on some Good Eats episodes (never been an Alton Brown fan but he has totally grown on me…I’m recording all of the syndicated episodes because they’re so educational…and his pan seared ribeye can’t be beat!), I watched him make Coq Au Vin. It looks time consuming and labor intensive. Just my kind of 2-day recipe! So I think that’s what I’m making on Friday for Saturday night (I’ll explain on Friday, stay tuned). I did learn in one of the episodes that Thomas Jefferson was the inventor of mac and cheese and that pyrex was originally used for missile heads. So you learned something new today! Stay tuned folks (if you’re actually out there…sometimes i wonder) and as always…
Happy reading, joyous cooking and spread the love!