Friday, April 13, 2012

Gourmet’s 50 Most Influential Women in Food # 43 April Bloomfield….Deviled Eggs a la The Spotted Pig

 The Spotted Pig in the West Village NYC
Wow! Here we are at number 43 on Gourmet’s list of the 50 Most Influential Women in Food.  The Game changers, and April Bloomfield certainly is a game changer! 
April was born in Birmingham, England in 1974. She was a big fan of Cagney and Lacey and decided she wanted to be a cop. When she missed the sign up date for the police academy, her mother asked her what she planned on doing with her life.  Her sister was going to Birmingham College of Food, Tourism and Creative Studies at that time, and April thought she would give “cooking a go”.  "But when I walked into college, and saw the kitchens and smelt the spices, I knew I would give it 110%. I was just blown away.” 

Her first job was at the Holiday Inn in Birmingham.  She didn’t want to stay in Birmingham and knew she wanted more. She took on extra hours and worked very hard to get the experience she needed to further her career.  Six months later she left for a job at Kensington Place,  followed by a job at Bibendum. Her next job was at Roscoff in Northern Ireland. Where next? "I used to lie in bed thinking about the River Cafe, because I'd watched their TV programme. I remember watching Rose [Gray, the restaurant's co-founder] cooking cavolo nero. She pureed it with the best olive oil and cheese. I went to work the next day and immediately made it.”

April had a friend who worked at the River Cafe. She gave her friend a call, and told her she was looking to move on. "They told me to come in, and I loved it from the moment I tasted the food. It was this pasta… I had to peel these walnuts. I'd never seen a wet walnut. My fingers were burning, but I was so happy. We made a sauce from the walnuts, some bread, the water I'd blanched them in, some pesto and some spicy oil. Tossed it into some tagliatelle. When I tasted it, my palate moved to a higher consciousness. I actually thought: what have I been doing for the last 10 years? I was so worried I wasn't good enough to get a job there.”

A few years later she was called by Ken Friedman who was looking for a chef to help him open a restaurant. He was hoping to get Jamie Oliver, who turned Friedman down. He recommended  April, who he had worked with at the River Cafe. She came to the US and took a job for the summer working at Alice Water’s Chez Panisse, to familiarize herself with american ingredients. Then she headed to New York, where April (who is the executive chef) and Friedman opened The Spotted Pig.
April Bloomfield came into the spotlight in the fall of 2005 when her small and casual West Village gastropub, 'The Spotted Pig’, received a highly esteemed Michelin star in the first Michelin Guide to NYC restaurants.  In 2007, Food and Wine magazine named her one of the best new chefs of the year, stating that her menu “infuses modest British dishes with spirit and sophistication.” 
This week April Bloomfield’s cookbook "A Girl and Her Pig” hit the stores and I’m sure it will be a huge hit…just like April herself! 


  
Oh so yummy deviled eggs
I decided to make The Spotted Pig’s Deviled Eggs. I actually had an abundance of hard cooked eggs in my fridge due to the Easter bunny leaving way too many. What a great way to use them up! The recipe is quick and easy. These eggs were creamy, buttery, smooth and tangy….all the ingredients just came together so deliciously!

These were a hit…even with my husband
Creamy and tangy….so good!




A Girl and Her Pig













THE SPOTTED PIG’S DEVILED EGGS
adapted from one found at The Fifth Tine


INGREDIENTS
  • 12 large eggs
  • 1 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 tablespoon mayonnaise (The Spotted Pig makes these with home made olive oil mayonnaise)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white balsamic vinegar
  • 2 teaspoons white wine vinegar
  • Sea salt
  • Peperoncino red chili flakes, put into a spice grinder
  • 3 tablespoons thinly sliced chives
  • Olive Oil for drizzling

DIRECTIONS

Place eggs in medium saucepan and cover with cold water. Place over high heat, and bring to a boil, remove eggs from heat and cover the saucepan. Let the eggs sit in the hot water about 15 minutes.  Drain eggs, and submerge in ice water. When cool, peel and carefully slice eggs in half.
Place egg yolks in bowl of food processor. Add olive oil, mayonnaise, mustard, and both vinegars and process until smooth puree forms, scraping down sides of bowl as necessary. Season to taste with salt.
Transfer mixture to pastry bag fitted with large tip or to plastic zip-lock bag with corner cut off. Select 12 best egg white halves (reserve remaining egg whites for another use), and pipe filling mixture into the eggs.
Sprinkle eggs with sea salt, Peperoncino, and chives. Drizzle with olive oil, and serve.



These are the very talented bloggers who are on the quest to blog through Gourmet’s list of the 50 Women Game Changers in Food…Make sure you stop by and check them out!
Mary - One Perfect Bite
Val - More Than Burnt Toast
Taryn - Have Kitchen Will Feed 
Susan - The Spice Garden
Heather - girlichef 
Nancy - Picadillo
Annie - Most Lovely Things 
Jeanette - Healthy Living
Claudia - Journey of an Italian Cook 

23 comments:

  1. I knew that April could take even a simple tried and true recipe like devilled eggs and bring it to new heights.

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  2. These eggs sounds fantastic - I love the addition of white balsamic! Fun write-up on April :D

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  3. I think that's the cutest restaurant I've ever seen....

    Deviled eggs rock, can't wait to try these...

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  4. Oh my those are tantalizing. Wishing I had more eggs - but these will get made. I had thought about trying to get into the Spotted Pig in NYC but the weather was not conducive to waiting out in the wind and rain!

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  5. Ha! Great restaurant name, and such pretty deviled eggs!

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  6. These deviled eggs look delicious and very lovely. I can't wait to try them:) Have a great weekend, Kathy.

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  7. those devilled eggs look so amazing - so interesting to learn about April
    Mary x

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  8. I've got a few too many hard-boiled eggs in my fridge now, too! This would be a great way to use them up.

    I enjoyed reading about April Bloomfield and I'll look for her cookbook.

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  9. I made deviled eggs also! Weren't they good? I am so glad you shared this recipe with us.

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  10. Hmm. I haven't made deviled eggs in ages, and your beautiful eggs are making me hungry! I'm glad you found the photo of the restaurant. I was imagining something else.

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  11. Now those are some of the prettiest deviled eggs I've seen. Beautiful presentation!

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  12. I was just reading about her new book earlier today! Your deviled eggs look wonderful, Kathy. I hope you have a lovely weekend!

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  13. i am so thrilled by your photos! gorgeous!

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  14. These sound lovely, Kathy...with just a touch of spice! Bill would take these over sardine rillettes every time :)

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  15. These deviled eggs look beautiful! I love the flavours.

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  16. Kathy, such a fantastic recipe, and story; love reading the post, so interesting, and inspirational!
    The deviled eggs are beautiful and oh, so perfect with the right spices. Love the piping fancy design you gave it:DDD

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  17. I love how cute you piped those back in the egg whites!! Sound delicious.

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  18. How interesting- what a good read! Your deviled eggs are beautiful, it's been too long since I made deviled eggs, I need to make a batch;-)

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  19. Wonderful recipe choice, Kathy! Deviled eggs are the first thing to go anytime they're served. Love this recipe...and going to try it soon. Super presentation!

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  20. Love the looks for your eggs, I need to learn how to 'pipe' stuff like you do, I just slop it on with a spoon, tastes as good but doesn't look very pretty. You've done it again.

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  21. Because of Easter I have so many eggs leftover so this is such a great idea to revamp them! Very pretty presentation!

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  22. Your deviled eggs look delicious and really enjoyed reading your writeup about April. I'm so inspired by people who are will to work so hard to perfect their craft.

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  23. What a neat project - it's hard to believe you're all so close to reaching the end of the list!

    I did skip the Sardine Rillettes (even the name grosses me out!). After reading Cher's account, I'm so glad I did! I suppose I could have made it with Tune, or some other fish, but I know we have a few more to get through, so maybe I'll have my courage up by then!

    I did make the Lemon Loaf Cake on Saturday - I thought it was okay. It was a bit dry, but I doused it with Limoncello Blueberry Sauce!

    Glad to see you back!

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