Breaumbs

Backstory

The origin of the Breaumbs dates back to poverty itself. Short for 'Bread Crumbs', the dish reflects the struggle to survive that was endured by the poorest of the poor across the realm. At that time the delicacies of quality meat and fresh vegetables or fruits were unknown to most of the continent. Hearty grains and rarely caught wildlife made up the primary diet of citizens. Nothing went to waste, not even the crumbs that were left behind after eating a day's ration of bread. As the poverty grew deeper, these scraps of food became very valuable. Small groups of people started to hoard these scraps of bread in secret locations, and after some time, became known as "Nest Rats" after the fat bellied rats that gorged on stocked food in the colony. With all of these stockpiles the Nest Rats soon began to experiment with the scraps to see if there was anything they could do to make the food more enjoyable. It started with simple combinations such as meat and other tidbits of food that were laying around, but soon quickly evolved into an art form to try to make the bread go down easier. After a generation of refining and an ease on the poverty allowing for access to more vibrant ingredients, the Breaumbs of the present were born.

Traditional Breaumb Recipe

Ingredients

• 2 cups of stale bread crumbs (or crushed dry bread)
• 1 small onion, finely diced
• 2 cloves of garlic, minced
• 1 small carrot, grated (optional, for a slight sweetness and texture)
• 1/2 cup of cooked meat scraps (any leftover meat: poultry, pork, or even game)
• 1 tablespoon of fat (butter, lard, or cooking oil)
• 1/4 cup of herbs (parsley or wild greens like dandelion leaves or sorrel)
• Salt and pepper, to taste
• 1/4 cup broth or water, to moisten (optional)
• 1 tablespoon of vinegar or lemon juice, for a bit of acidity (optional)

Instructions

1. Prepare the Bread Crumbs: If using stale bread, break it up into small crumbs. You can toast them lightly in a pan if you want added crunch.
2. Sauté the Aromatics: In a large pan, heat the fat over medium heat. Add the diced onion and garlic, cooking until softened and fragrant, about 5 minutes.
3. Add Meat and Carrot: Stir in the meat scraps and grated carrot (if using) and cook for another 2-3 minutes until everything is heated through.
4. Combine with Bread Crumbs: Stir in the bread crumbs, making sure to coat them well with the mixture. If the dish looks too dry, add a little broth or water, just enough to moisten it slightly.
5. Season and Finish: Add salt, pepper, herbs, and any other spices or seasonings you have available. Stir everything together and cook for another 3-5 minutes, allowing the flavors to meld. If you'd like a touch of acidity, stir in the vinegar or lemon juice at the end.
6. Serve: The Breaumbs are ready to be served either as a standalone dish or alongside any other available food. The texture should be crumbly but flavorful, hearty, and rich despite its modest ingredients.

Rustic Herb & Meat Breaumbs

Ingredients

• 2 cups of stale bread chunks (coarsely torn, not finely ground)
• 1/2 cup shredded cured meat (like ham, bacon, or dried sausage)
• 1 small leek or spring onion, thinly sliced
• 1 clove of garlic, crushed
• 1 tablespoon rendered animal fat (like bacon grease or butter)
• 1/4 cup foraged mushrooms (chanterelles, or button mushrooms if foraging isn’t an option)
• 1/4 cup wild greens (like nettles or sorrel, chopped)
• 1/2 teaspoon smoked paprika (or a pinch of red pepper flakes)
• Salt and pepper, to taste
• 1 egg (for binding, optional)
• 1 tablespoon aged cheese, grated (like hard cheese or cheese rinds for extra flavor, optional)

Instructions

1. Prepare the Bread: Instead of crumbs, leave the bread in rustic chunks for a heartier texture. If the bread is soft, toast it lightly in the oven to give it a bit of crunch.
2. Cook the Aromatics: Heat the animal fat in a large skillet. Add the sliced leek or spring onion and the crushed garlic. Sauté for a few minutes until softened and aromatic.
3. Add Mushrooms and Meat: Stir in the foraged mushrooms and shredded cured meat. Cook over medium heat until the mushrooms are softened and the meat is lightly browned, 3-4 minutes.
4. Mix in Bread and Greens: Add the rustic bread chunks to the pan, stirring them into the mixture so they absorb the flavors from the fat and vegetables. Add the wild greens at this stage and cook until they wilt slightly.
5. Spice and Bind: Season the mixture with smoked paprika, salt, and pepper. For extra heartiness, you can crack an egg into the pan and stir it into the mixture to bind the bread and ingredients together. If using, sprinkle the aged cheese over the top.
6. Crisp and Serve: Cook everything together for another 5 minutes, allowing the bread to crisp up slightly. Serve the rustic Breaumbs hot as a standalone dish or a hearty side.