Breakfast
Fonds d'Artichauts Farcis, Béarnaise
Sonoma Orchid Inn
12850 River Road
Guerneville, CA 95446
sonomaorchidinn.com
- RECIPE YEAR: 2015
- RECIPE BY: Dana Murphy
- YIELD: Serves 8
- PAIRS WELL WITH: Merry Edwards
In this recipe by Julia Child, artichoke bottoms are stuffed with mushrooms and topped with poached eggs, then drizzled with béarnaise sauce. My favorite part of Ms. Child's description is her note about the wine: "There are those who declare wine goes with neither eggs nor artichokes and again I say to you, serve such old harpies plain water and there will be more wine for your glass."
Mushroom Duxelles
Ingredients:
- 1/2 pound mushrooms, washed and finely minced (2 cups)
- 3 tablespoons unsalted butter
- 2 tablespoons minced shallots
- Salt and freshly ground pepper, to taste
- 1/4 teaspoon dried tarragon
- 2 tablespoons all-purpose flour
- 1/4 cup dry port
- 1/2 cup heavy cream
Directions:
To make the mushroom duxelles, place the mushrooms, a handful at a time, in a kitchen towel and twist to extract as much juice as you can. In a fry pan over medium-high heat, melt the butter until foaming. Add the shallots and cook briefly, then stir in the mushrooms and cook, stirring, until the mushroom pieces begin to separate from each other, 3 to 4 minutes. Season with salt, pepper and tarragon. Reduce the heat to medium, add the flour and stir until blended, about 2 minutes. Add the port and simmer for a moment, then add the cream. Boil to reduce the cream and thicken the duxelles. Adjust the seasoning and set aside.
Béarnaise Sauce
Ingredients:
- 1/4 cup wine vinegar
- 1/4 cup dry vermouth
- 1 tablespoon minced shallots or green onions
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 egg yolks
- 3/4 cup unsalted butter, heated until bubbling
- 2 tablespoons minced fresh tarragon (optional)
Directions:
To make the béarnaise sauce, in a small saucepan, combine the vinegar, vermouth, shallots, dried tarragon, salt and pepper and boil rather slowly until the liquid has reduced to 2 tablespoons. This may be done in advance. In a blender or a small food processor (such as a Cuisinart Mini-Prep), blend the egg yolks on high speed for several seconds. With the motor running, pour the vinegar mixture by driblets through the lid onto the egg yolks and blend for several seconds. Pour the bubbling butter by driblets through the lid; the mixture will gradually become so thick that the blender will clog. Taste and adjust the seasonings. Transfer the sauce to a container and stir in the fresh tarragon. Keep warm in a bowl of warm, not hot, water until ready to use.
Finishing and Serving
Ingredients:
- 8 cooked hearts from 8 large artichokes, well trimmed and cleaned
- 8 poached eggs, held in cold water
- Salt and freshly ground pepper, to taste
- 8 croutons, buttered
- Minced fresh flat-leaf parsley for garnish
Directions:
To finish the dish and serve, about 30 minutes before serving, trim the bottoms of the artichoke hearts so they will stand upright. Fill with the mushroom duxelles, making a trough for the egg on top of each one. Arrange in a casserole dish or a fry pan with a lid. Just before serving, drain the cold water from the poached eggs, and sprinkle the eggs with salt and pepper. Pour about 4 cups boiling water over the eggs and let steep for 2 to 3 minutes to warm them. Using a slotted spoon, remove the eggs one by one, drain over a folded kitchen towel and place on an artichoke heart. Set each artichoke on a crouton and top with 2 tablespoons of the béarnaise sauce and a sprinkling of parsley.
Directions:
Because all the components of this dish can be cooked in advance, then reheated and assembled at the last minute, it's perfect for a first course or a brunch or lunch with friends. Serve with a chilled dry white wine, one with some body. I like Merry Edwards Sauvignon Blanc or C Donatiello Chardonnay.