What is scrapple anyway?
I have written all about what scrapple is in the past scrapple recipes that were posted in this blog. Scrapple is an Amish creation that is made with pork and corn meal. It is like a soft mushy meatloaf and it is usually grilled crisp for breakfast. What parts of a pig are used to make scrapple? Everything but the squeal!
The scrapple recipes that I posted in the past were basic and traditional. I noticed that the scrapple recipes drew a lot of views and interest. Quite a few readers were looking for fancy scrapple recipes. I always like taking on the challenge of creating new entrees to satisfy my readers, so creating some fancy scrapple recipes is in good order.
The basic French provencal tomato sauce seemed like a good choice for the first fancy scrapple creation. Everybody seems to like tomato sauces. Poached eggs on toast is a classic breakfast. Poached eggs with grilled scrapple is a favorite in Pennsylvania Dutch country. Why not combine the two, add a sauce and present the breakfast entree like an eggs benedict? Simple enough, good looking enough and definitely tasty! This fancy scrapple breakfast creation turned out to be rather nice!
The only problem with the fancy scrapple breakfast entree that I can foresee, is whether the French readers will put up a fuss over combining classic Pennsylvania Dutch food with French Provence food. Many French chefs will claim that scrapple is nothing more than a French pate, but it really is not. The French do like to reinvent the wheel when they adopt new foreign food items. It would be interesting to see what a French charcutiere would do to create a new scrapple a la Francaise signature style version of the old traditional Amish scrapple! Viola! Magnifique!
Provencal Tomato Sauce Recipe:
Note: This provencal sauce recipe is one of many provencal sauce recipes. Lavender is not really part of a true Herbs du Provence mixture. The lavender is more of an American herbs du provence item. French purists do not like lavender in the mixture. Lavender is always an optional ingredient.
Heat a small sauce pot over medium/medium low heat.
Add 2 pats of unsalted butter.
Add 1/2 tablespoon of olive oil.
Add 1 clove of minced garlic.
Add 1 tablespoons of minced onion.
Add 1 tablespoon of minced celery.
Add 1 tablespoon of minced carrot.
Saute till the onions turn clear in color.
Add 2 chopped peeled and seeded Roma plum tomatoes.
Add 1 pinch of cayenne pepper.
Add 2 pinches of tarragon.
Add 1 pinch of thyme.
Add 1 small pinch of rosemary.
Add 1 tiny pinch of ground fennel seed.
Add 1 pinch of chervil.
Add sea salt and black pepper.
Add 1 pinch of paprika.
Add 2 pinches of minced Italian parsley.
Saute the mixture, till the tomatoes start to become tender.
Add 1/2 cup of dry white wine.
Add 1/2 cup of vegetable stock.
Add 1/2 tablespoon of tomato paste.
Simmer and reduce, till a coarse tomato sauce is formed.
Remove the pan from the heat and allow the sauce to cool to room temperature.
Puree the sauce with a food processor, a puree wand or by pressing it through a fine mesh strainer.
Place the provencal sauce into a sauce pot.
Keep the provencal sauce warm over very low heat.
Add vegetable stock, if the sauce becomes too thick. The sauce should be a medium thin tomato sauce consistency.
Heat a non-stick griddle or saute pan over medium/medium low heat.
Add 2 pats of unsalted butter.
Add 2 slices of scrapple that weigh about 3 ounces apiece.
Use a spatula to shape the scrapple into 2 round patty shapes as it grills.
Grill the scrapple patties, till they become brown and crisp on both sides.
Keep the scrapple patties warm on a stove top.
Oeufs et Scrapple a la Provencal:
Trim the crust off of 2 slices of stone ground wheat bread, so they become rectangular shapes.
Bake the trimmed wheat bread slices in a 350 degree oven, till they become toasted.
Keep the toast warm on a stove top.
Poach 2 eggs in salted water in a sauce pot over medium/medium high heat.
Place the warm toast slices on a plate.
Place the warm crispy brown scrapple slices on the toast.
Place the poached eggs on the scrapple.
Generously spoon the provencal sauce over the poached eggs.
Garnish the plate with an edible fine herb of your choice. I chose to garnish with Vietnamese perilla leaf sprigs.
A gourmet scrapple breakfast entree? Yes! The Amish do grow tomatoes and they do like fresh herbs. Wine, olive oil and cayenne pepper are not really part of Amish cuisine. Those ingredients can be omitted by my Pennsylvania Dutch readers, if the wish to try this nice tasting recipe.
My French readers should like this recipe too, if only they could find some Amish scrapple for sale in France! I am sorry to say, that I really do not think that Amish scrapple has become a major export item as of yet. Yum! ... Shawna