Soo you know Dominique Ansel (aka cronut-creator)?
He wrote this article which is one of the most fun articles I’ve ever read. And quite possibly the longest article I have ever read. And also quite possibly the longest thing I’ve read like ever. Wait, no. I’ve read all of the shopaholic books and those were pretty long…and they were filled with page after page of wisdom. Tru dat.
Anyways, who knew so much work went into making a flaky, fluffy pastry. I mean, I kinda did, but now I know for sure. I would totally pay $5 (plus tax) for a cronut. Has anyone had one?! How are they?! And how was the line to get one?!
Anyways, in that article Mr. Cronut talked about a salad from this restaurant called a Pontormo salad which according to Dominique is an “amazing blend of soft-scrambled eggs that are warm against the cold vinaigrette-covered salad [with] savory crisp pancetta.” Gahh I wish I always described food like that. Like that PB&J I ate last week would become…a full-bodied jelly harmoniously paired with fire-roasted peanut butter to create a taste of childhood nostalgia. Yes, it’s poetic and beautiful like Shakespeare. But better because it involves food.
However, since I’m like 8 states away from New York, I’m limited in my ability to eat said salad. So I made it. Well, I kind of made it. I took the salad idea and added soft-scrambled eggs to a cold balsamic vinegar coated arugula salad…and then added some sardines.
Hmm. Sardines. Kath says eat them so you should probably eat them. And if life has taught me one thing it is that anything that comes from Trader Joe’s is gonna be good (#totalcliche). Whether it’s chocolate covered anything, a bag of brussels sprouts or even a (chocolate-less) trail mix…it’s gonna be good. Or that is what I (and society) have convinced myself of. So the “all is good” philosophy means that even a can of TJ’s sardines is going to be good. I mean, just look at that pretty purple can! How could something in that cute of packaging not taste good?
Speaking of cute packaging, I totes want to come up with a product to sell just so I can spend hours and hours choosing supa cute and creative packaging designs. I never really thought much about packaging until I got our engagement pictures from our wedding photographer and her packaging was AMAZING. Wooden USB drive all wrapped up inside a minty blue box tied with pretty sliver ribbons. Gahhhhgorgeous.
My packaging would most definitely have a wax seal on it. Love them. And now I’m completely on my way to loving sardines too. Really the only thing that was holding me back from eating the cutely packaged fish before was not knowing how to eat sardines. And just in case you’re struggling with the same thing…so is born The “how to eat sardines” Salad.
How to eat sardines
Yield: serves 1
1 1/2 cup arugula
1 roma tomato, chopped
1 heaping teaspoon capers
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
1 sardine (there were 3 in my tin), chopped
1 egg white
2. Cover bowl and place in the fridge while you prepare the rest of the salad.
3. In a separate bowl, vigorously whisk together whole egg, egg white and 2 tablespoons water until bubbly and fluffy (~3 minutes).
4. Heat a skillet over medium heat. Spray it with non-stick cooking spray. Pour in whisked eggs.
5. Stir eggs constantly and as soon as they begin to cook, decrease heat to low. Don't cook the eggs to fast. Otherwise they will be dry. We are trying to have them be soft and creamy.
6. Continue stirring eggs until cooked, about 8 minutes of constant stirring.
7. Remove cold salad from the fridge. Mix in the chopped up sardine and warm eggs. Plate and serve immediately.