4/23/08

Cruising (rollin') In My Rolls, Sipping on (gin and juice) Perrier...


Mayberry Magpie said...

This made me laugh out loud:

"I cooked the kids a light dinner of eggs over easy on toast with wilted spinach and grilled tomatoes"

Only because if anyone at our house uttered these words, it would be akin to saying "We drove the kids to Disneyland in our Rolls while sipping Perrier."

At our house, you're likely to get a grilled cheese if I'm asked to cook. Or Ramen Noodles if you fend for yourself. I want to come be your foster child. I would be totally devoted to anyone who would cook me eggs with wilted spinach and grilled tomatoes.

When Magpie wrote this comment a few weeks back, I laughed, then I felt bad. I didn't know if what I wrote sounded snooty or if she was just bleary eyed and half out of her mind from typing and then defending her thesis. Congratulations, Magpie! On top of receiving your PH.D you are now an official ECM Sous Chef. Yup, I have adopted you. To redeem your membership contact Krysta at evilchefmom {at} aol {dot} com.

ECM's Eggs:

This dish is easy to do, well... not easy, wait a sec, it's easy if you have a second person helping you. It does require for you to have all your ingredients together and ready to go, a mise en place. Or as Michael Ruhlman describes it in his book Elements of Cooking as:

Literally “put in place,” mise en place is the kitchen term for your set up, the gathering and preparation of all the tools and food you need to complete the task at hand; mise en place can refer to a cook’s organization on the line before the evening’s service (line cooks often refer to it simply as “meez” and can be extremely territorial about their own); mise en place can refer to the wooden spoon, wine, stock, rice, and salt you gather before starting a risotto. Because it’s such an important part of the chef’s life, so critical to efficiency of action and the use of time, the term often carries broader connotations of being ready. Excellent mise represents the ultimate state of preparedness, whether the physical mise en place of food and tools or the mental mise en place of having thought a task through to the end and being ready for each step of it.

Mise is the polite way of saying get your shit together. Now I don't do a mise for everything I cook but I'm finding out when I do, it makes everything easier. There is no last minute stressing or chopping. Look at that, celebrating a birthday does make you a little smarter. By the age of 70, I'll be a goddamn genius, Gump. (It is suppose to be, You're a goddamn genius, Gump. I changed it around to suit my purposes. It's my favorite quote in Forrest Gump and when any of us in our family do something that's not so bright *cough, cough... stupid* ...well, that quote come up. A lot.)

So here's what you need:

2 frying pans

1-2 eggs

a big handful of spinach (GASP! I use bagged and prewashed baby spinach leaves)

sliced tomatoes

parmesan cheese or cheddar cheese, grated (or no cheese at all)

salt and pepper to taste

one small clove of garlic, peeled (don't chop)

butter

olive oil

bread (I like sourdough but whatever bread you have on hand will work)

In the first pan over medium low heat you want to melt about a tablespoon of butter. When the butter is melted, crack open your egg and cook it until the egg is cooked over easy. Season with salt and pepper. Yes, you have to flip the egg and you know when and how to do that. The whole point is to cook the egg gently. Marco Pierre White says something like, "you should always cook an egg gently, like you are poaching it in butter."

While your egg is cooking, get the other frying pan nice and hot. Pour some olive oil into the pan. (1-2 tablespoons) When the oil is hot, put the garlic clove in the pan, then put the spinach on one side. Place the sliced tomatoes on the other side. Gently cook the tomatoes flipping them once or twice. Cook the spinach until it's wilted but still nice and green. Maybe, two- three minutes? Season.

How to plate:

Sourdough toast on the bottom. Place your spinach on the toast, don't put the clove of garlic in there, unless you like that sort of thing. Then add the tomatoes. Slide the eggs from the pan and place gently on top of the spinach and tomatoes. Sprinkle some parmesan cheese on top.

That's it. The recipe looks complicated but really it's not. It takes less than 15 minutes. Now, I need sip on my Perrier and cruise on down to Disneyland in my Rolls Royce.

Yeah, right.

16 comments:

Asthmagirl said...

So if I say you're a better cook than I am, which of us is the God Damn Genius Gump?

Drew Kime said...

I do eggs for my daughters all the time. They definitely prefer real food to junk. It might take us two months to go through a box of cereal, but a dozen eggs doesn't last a week.

I don't know if you've thought of this yet, but imagine what it's going to be like for the boys they'll date someday.

Poor guys are going to expect them to order a salad and they'll get the porterhouse. And finish it. And steal some of his.

Drew
How To Cook Like Your Grandmother

ntsc said...

I have always done mise en place, with out have any idea it had a name or was a normal technique. And my wife laughed at me.

Well I got rid of her, but then the second wife laughed at me.

The she, who is still my second wife and still my wife, took BootCamp at the CIA.

And when she came back from bootcamp she did mise en place.

Krysta said...

*asthme girl... the way it's been going around here I'm the genius.

*drew...nice of you to stop by. that's why my husband loves me because i eat!

*ntsc... yup.. you ARE smart, i knew it. if i ever get to go to the cia, i'll be doing mise en place all the time too.

sheeats said...

My mother used to constantly harangue me about mise en place. "Get your shit ready ahead of time and everything will be so much easier!" I willfully ignored her for years, then reluctantly found myself agreeing that, yes, mise en place truly is the way to go. *sigh* Why are moms always so right?

melissa said...

yes, when I joked about the mise en place thing a couple of posts down, I was only half joking. I started doing it naturally, simply because I figured out how much easier it makes everything. plus taking pictures of the mise en place is always a really cool before shot.

and you don't sound like a snob. ;)

Mayberry Magpie said...

That is perhaps the most beautiful plate of food I've ever seen.

And my previous comment? Totally serious. I didn't take your post as snooty at all. It's just that I can't relate to anybody in my house cooking that dish any more than I can relate to driving a Rolls. But I still want to be your foster child if you'll cook eggs and spinach for me. I know. I should learn to cook it for myself. Teach a man to fish . . .

And oh yeah. Mise en place? That's BRILLIANT? I figured tv chefs used that as a trick to save time. It never occurred to me to try it at home. You may have just changed my cooking life forever.

Mayberry Magpie

Snooty Primadona said...

Oh Yeah! That is exactly what we're having for dinner tomorrow night.

However, I seriously doubt that I can find any tomatoes that look as good as those. This time of year, all the ones in the store are pale & taste like paper, lol. But, WoW, your's looks absolutely scrumptious.

I am so honored to kind of know you.

White On Rice Couple said...

You're a damn good mom. Making sure they eat proper, work hard, swear properly, and set up mise when cooking (or in anything in life, really). I'm only guessing about the swearing, but it is essential & it would only be appropriate that you've taught them. That, and teach 'em about sex and you've got a young one ready for the world. ;) We're going to have this tonight with the beet greens we just yanked out of the garden. The wilted greens on toast with eggs, that is. I'm not talking about sex. Keep your mind out of the gutter. Somewhat. Cheers. Todd.

The Yummy Mummy said...

Making this for breakfast tomorrow for the gang....fantastic!

PS: You're so sensual about your eggs. It's like you're making luuuurve to them.

Simply...Gluten-free said...

When I was a kid we never ate eggs for breakfast, only dinner occassionally like on a SUnday night. I love eggs for dinner!

Undomestic Diva said...

STOP MAKING ME HUNGRY.

Thanks.

Do said...

I love the idea of wilted greens on toast. I have a feeling that this will be a recipe to reappear sooner, rather than later, on our cooking list.

On a side note, I suppose you might suggest to me that if I had done a little more mise I might have realized how bad an idea it is to do "in-door grilling" using a hodge-podge of equipment?

P.s. I loved your comment!

Neen said...

Woah! I just clicked here to comment, and realized that DO commented on your post!!!! I think you are officially the first person on whose blog Do has ever commented (though he serves as a fly on the wall on yours and a handful of others). Woah! I'm jealous. :)

I was actually going to leave a story about Do going through a dozen eggs one morning in an effort to teach himself how to flip eggs without breaking them, but maybe I'll pass now that I know that he might read it. ;) Instead, I LOVE the Marco Pierre White quote. Poaching in butter. Sexy.

cook eat FRET said...

that right there is my kinda food. a beautiful healthy delicious dinner - it's calling to meeeee.

and bagged spinach does not a crime commit... especially when one has 4 (four) children... but - it is more $ !!!

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