Recognizing and honoring both our maternal and paternal heritage has been a part of both my personal and professional life as far back as I can remember. My mother has been my culinary inspiration since I was a child. She is a wonderful cook and many of my recipes today are based on her talents in the kitchen.
My father has always been a strong role model for me. His dedication to two professions, that of a physician and cattle rancher, molded my work ethic as a Chef and Butcher. The fact that we now find ourselves professionally connected, he raising the prized Raines Farm Wagyu cattle and my offering his Wagyu Beef at the Flora Butcher, has just been the sweet icing on the cake.
Mother’s Day is a wonderful way of celebrating all that mom’s mean to us. As a southern boy I was not surprised to learn that Mother’s Day was born below the Mason-Dixon Line in 1908. It had its beginnings honoring a West Virginian woman by the name of Ann Marie Jarvis who had tended to wounded soldiers on both sides of the Civil War. Our modern Mother’s Day has evolved into a Hallmark heavy Sunday in May when mom can kick her feet up or sleep in and be waited on hand and foot. That said, we can think of no better way to kickoff this special Sunday in May than by bringing mom breakfast in bed. The following recipe for Sous Vide Egg Sardou With Hollandaise is accompanied by Maple Blueberry Sausage which is available at our shop or you can substitute with mom’s favorite breakfast accompaniment.
Sous Vide Egg Sardou with Hollandaise
Artichoke Bottom: Prepare the artichoke by peeling away the outer leaves, trim the stem to about 1”. Cut across the “cone” and discard, scoop out the fuzzy choke, pare down and remove all green from the base of the artichoke and stem. Cook in simmering lemon water for 3-5 minutes, or until tender. Remove from the water, trim the stem flush with the bottom, keep warm and set aside.
Alternately, use frozen or canned artichoke bottoms.
Sous Vide Egg: Place the whole unpeeled egg in the sous vide at 143 degrees F. and cook for 45 minutes. Bring a small pot of water to a simmer, then reduce the heat. Carefully crack open the egg and gently remove it from the shell. Place the egg in the pot of hot water and allow it to cook for another minute or two. Remove the egg and place it on the artichoke bottom.
Top the artichoke and egg with Creamed Spinach, everyone has their own favorite recipe.
Then liberally ladle Hollandaise over the top.
Hollandaise:
1 tsp. red wine vinegar
1⁄4 tsp. cayenne
3 egg yolks
1 1/2 cup melted, cooled unsalted butter
Juice of 1⁄2 lemon
Kosher salt and freshly ground black pepper, to taste
Place vinegar, cayenne, and yolks in a medium metal bowl, and set bowl over a pot of simmering water; whisk until smooth. While whisking, slowly drizzle in melted butter until sauce emulsifies and thickens. Stir in juice and 1 tsp. water, and season with salt and pepper; keep hollandaise warm.
Mother's Day
While Mother’s Day has it’s roots in 20th Century America, Father’s Day can be traced all the way back to the Middle Ages and brought to the America’s by the Spanish and Portuguese. The tradition officially appeared in the United States around the same time as Mother’s Day. It too, had it’s beginnings in West Virginia.
Instead of subjecting dad to the much dreaded Father’s Day tie, we recommend balancing this ritual offering with something all father’s can sink their teeth into…a wonderful dry-aged Wagyu steak. For our menu we’ve chosen a super tender bone-in Wagyu New York Strip (available exclusively at our shop). You can substitute with your dad’s favorite cut.
For additional help with your menu, please do not hesitate to call us at The Flora Butcher. Prepared mushroom toppings, creamed spinach and demi-glace are available at the shop for your convenience.
Cast Iron Seared Bone In Wagyu Strip Steak with Mushroom Topper served along side Two Dog Farms Broccolini and Hand Cut Pomme Frites:
The Strip is simply seasoned with salt and pepper, seared in a hot cast iron skillet with whole garlic cloves and rosemary sprigs and basted with Wagyu Tallow.
The Broccolini and Red Spring Onions come from Two Dog Farms and are also pan seared in Wagyu Tallow and seasoned with salt and pepper.
The flowers topping the steak in the photo are actually broccolini flowers.
Hand cut pomme frites are deep fried in Wagyu Tallow and seasoned with salt and pepper.
Mushroom Topper:
1# Sliced Shiitake Mushrooms, stems removed(we use Mississippi Natural)
4T. Butter
1T. Shallots, minced
1C. dry white wine
1t. fresh chopped thyme
2t. fresh chopped parsley
Salt and pepper to taste
Melt butter and add shallots, cook for 1 minute. Then add sliced mushrooms and sauté for 5-7 minutes. They’ll release their moisture, so continue cooking till most of the liquid has been reabsorbed. Add the fresh herbs and wine and let this simmer and reduce till the wine is nearly gone. Adjust seasoning with salt and black pepper.
Serve warm, drizzled over your steaks.
