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1
Arrange the artichokes upside down in a large steaming basket set in a large pot over 2 inches of water and 1 tablespoon salt.
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2
Cover and bring to a boil over high heat.
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3
Reduce the heat to moderate, and steam the artichokes until they're tender when pierced with a knife, or until the large leaves pull off easily, about 25 minutes.
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4
Drain, run under cold water to stop the cooking, and transfer to a platter.
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5
When cool enough to handle, remove the artichoke leaves.
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6
Using a small spoon, scrape out and discard the hairy chokes.
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7
Cut each artichoke bottom into eighths.
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8
Place a large skillet over medium-high heat and heat until hot but not smoking.
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9
Add 2 tablespoons butter and melt.
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10
Add garlic and cook for 30 seconds, or until golden.
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11
Add onion, celery, leek, and mushrooms and cook for about 2 minutes, or until mushrooms are cooked through.
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12
Add artichoke pieces and herbs and cook for 30 seconds, or until heated through.
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13
Season with salt and pepper.
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14
Carefully add brandy (it will flame) and cook for 30 seconds, or until flame dies.
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15
Transfer mixture to a bowl and chill in the refrigerator until cool, about 30 to 45 minutes.
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16
Stir the bread and egg into chilled mushroom mixture.
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17
Place a medium skillet over medium-high heat and heat until hot but not smoking.
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18
Add 1 teaspoon butter and melt.
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19
Add shallot and cook for 30 seconds, or until golden.
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20
Add spinach and cook for about 3 minutes, or until spinach is tender.
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21
Carefully add wine (it will flame) and cook for 30 seconds, or until flame dies.
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22
Season with salt and pepper.
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23
Set the sauce aside and keep warm.
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24
Place the flour in a shallow bowl.
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25
Divide mushroom mixture into 4 balls and press mixture into cakes about 1 1/2 inches tall.
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26
Dust cakes in flour.
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27
Place a large skillet over medium-high heat and heat until hot.
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28
Add the oil and heat until hot but not smoking.
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29
Add cakes and cook for about 1 1/2 minutes on each side, or until golden and heated through.
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30
Drain on paper towels.
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31
Stir tasso ham and Creole seasoning into hollandaise.
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32
To serve, divide spinach among 4 dinner plates.
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33
Arrange 2 cakes over spinach and top each cake with a poached egg.
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34
Drizzle tasso hollandaise over eggs and garnish with parsley.
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35
Combine the water and vinegar in a large, shallow pot, and bring to a simmer over medium heat.
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36
One at a time, break each egg into an individual cup, being careful not to break the yolks.
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37
Gently slide the eggs into the simmering water and let cook 3 to 4 minutes.
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38
A poached egg should be soft and have an egg shape to it.
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39
If it is hard, it is overcooked.
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40
Carefully remove the eggs from the water with a skimmer.
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41
Gently pat dry with a towel, and serve.
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42
If you want to hold eggs for later service, plunge them into ice water to halt the cooking process.
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43
To reheat eggs, season water with salt and pepper over medium heat and bring almost to a simmer.
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44
Place the eggs in the water for 1 to 1 1/2 minutes, until hot.
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45
Remove, gently pat dry with a towel, and serve.
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46
Recipe courtesy Ti Martin and Jamie Shannon, From Commander's Kitchen, Broadway Books 2000.
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47
Place 2 tablespoons of the lemon juice and the hot water in a stainless-steel bowl or in the top half of a double boiler set over simmering water.
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48
Add the egg yolks, and whisk until the eggs thicken and triple in volume, about 3 minutes.
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49
Reduce the heat to very low, add the mustard, and slowly drizzle in the clarified butter, constantly whipping as you add the ingredients.
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50
If the sauce seems to thicken and looks ready to break, add the remaining lemon juice; it may not be needed.
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51
Keep whisking in the butter until all is incorporated.
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52
Add the hot sauce, salt, and pepper.
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53
Keep in a warm place until ready to use.
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54
Use as directed in recipes using hollandaise.
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55
Note: Clarified butter has no milk solids or water and therefore makes the sauce less likely to break.
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56
To get this amount of clarified butter, melt about 1 pound of butter in a pot.
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57
It will separate.
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58
Skim away the foam or solids.
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59
The golden liquid remaining is the clarified butter.
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60
Pour it off, and discard the water in the bottom of the pan.
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61
Recipe courtesy Ti Martin and Jamie Shannon, From Commander's Kitchen, Broadway Books 2000.
