Tag Archives: piedenfroid

Waffle Week Day 2: why has no one else done this

13 Mar

Wafflegg!
Next time I’ll use more than one egg.
But seriously. Why has no one else extolled the joys of being able to cook an egg like this? I think it’s pretty friggin’ awesome. Oh yes I do.
So get out your waffle iron and get to wafflegging!
Wafflegging. It’s the verb to know in 2012.

In case you were curious, the 2011 noun was piedenfroid.

Know it.

Love it. Do.

1 Dec

<img src="https://scrumptiousgruel.files.wordpress.com/2012/11/20121104-012807.jpg" alt="20121104-012807.jpg" class

I love eggs. In all forms. Then I saw this recipe that involved eggs, peppers, crumbs, and my favorite herb(thyme) and it went to the top of my to-make list. Then Thanksgiving came along and it got side-lined.
Hosting 9 people, even if you are not making a turkey, is time intensive.
Those champagne cocktails took blood, sweat and tears, man. Not to mention the fact that I feared my dessert would be piedenfroid.
So that is why it took me until December to cook from the November issue of Bon Appetit. That I received in October.
I’m a working woman, peeps. Lay off.
And my apologies for saying peeps.

I must make this again. I LOVED it. I am craving this as we speak. The real magic in this dish happened when my fork broke the yolk. The gooey-in-a-good-way yolk seeped into the peppers and crumbs so each bite had this creamy, crunchy….je ne sais quoi. Wow, autocorrect does not like it when I try to type French.

How do you like your eggs?

I left out the meat one this, and did not fry in quite the depth of oil of the original recipe. I also reduced the portions to serve just myself-I halved the amount of peppers since I like lots of veggies, and made one egg instead of four. Silly me. I ate the one and realized I wanted at least three.
Here’s my take:
Crumbed Egg on Peppers(adapted from the November 2011 Bon Appetit)
1 egg
1 tbsp. vinegar
Bring a couple of inches of water to a boil. Reduce to a simmer. Add vinegar. Crack egg into a small dish, half-immerge in water then slide your eggy-wegg in and allow to cook til the white looks pretty solid. Use a slotted spoon or spatula to scoop egg out and put it into a bath of iced water. Allow to cool. You can make this part in advance. I’d never poached an egg before this way, having always been a lazy microwave poacher, but I think it was worth the extra effort. And now to the veggies:
1 tsp. chopped garlic(I use jarred)
olive oil spray
1/4 cup jarred roasted red peppers cut into 1/2 inch wide strips
1/4 cup dry sherry
1/2 tsp. dried marjaram
salt
freshly ground pepper
baby spinach
Spray skillet and heat over medium. Saute garlic a little bit then add peppers, sherry and marjaroam. Simmer til almost all liquid evaporates. Add some salt and pepper then place on a bed of baby spinach. Back to eggs!
1/4 cup panko
1/8 tsp. dried thyme
1/4 tsp. salt
1 egg white
Mix the panko, thyme and salt.
Whisk egg white in another bowl.
Take your egg out of it’s bath and pat dry on a kitchen towel. Coat in egg white then bread crumbs.
Spray skillet with olive oil and heat to medium high. Saute your egg until the crumbs are getting goldenish then place on peppers. now the magic: take your folk and cut into the yolk. Dish the hell in. You deserve it. Love it. Do.

Piedenfroid

19 Nov

Thanksgiving is my favorite holiday. And it’s tomorrow! I will be hosting a whopping 9 people. I’ve never hosted before. Yikes!
I do promise a vegetarian T-day recap, but in the meantime, if you are reading this you either have your menu in check, or are digesting a tasty meal. What I am getting to is, who really has time for ANOTHER Thanksgiving recipe? So thank you to Eleanor for suggesting that I feed not your bellies, but your brains.
This week I give you a word. You can use it to spice up your holiday table talk if you are dining with foody wordy nerds like me.
The English language lacks enough words to cover emotions felt in specific instances. We have no equivalent to “schadenfreude”, used to describe delight felt in another’s misfortune. Well, I have taken it upon myself to create a word to descibe a common and unfortunate feeling-one I hope does not describe your Thanksgiving experience. Allow me to introduce you to this soon-to-be linguistic sensation:
PIEDENFROID
You know how sometimes a dessert looks amazing, sounds amazing, perhaps even smells good, and totally tastes lame? Not bad, just…lackluster? So you eat it, but it is not special. You feel tricked, and are filled with remorse, disillusion, dispair, perhaps even denial as you make excuses for the failed dessert(well, the whipped cream seemed real, at least!). You regret that dessert. You are left saddened and still wanting, yet you’ve filled your belly with this useless dessert.
This is piedenfroid. It has it’s word origings in “pie”, the dessert most easily guilty of piedenfroid. So easy for a pie to fail if not in a tasteless cardboard crust, then in a overly dried or too gooey filling.
This word also denotes just a tinge of anger, both at yourself and at the dessert, and the dessert’s source(hopefully not yourself-then you’ve wasted time cooking and ingredients). It does not, however, denote rage. The dessert has to be truly awful for rage. I am working on the word for that.
May your Thanksgiving be plentiful and piedenfroid-free.