4 large artichokes, stems trimmed
2 tablespoons plus 1 teaspoon unsalted butter
2 garlic cloves, minced
1 small onion, medium diced
2 celery stalks, medium diced
1 small leek (white part only), medium diced
1 1/2 cups cleaned and chopped assorted wild mushrooms
1 tablespoon minced assorted fresh herbs, such as basil, oregano, and tarragon
Freshly ground black pepper
1/4 cup brandy
3/4 cup cubed stale French bread
1 large egg, beaten lightly
2 shallots, minced
2 pounds fresh spinach, washed and dried, stems removed and large leaves torn
2 tablespoons white wine (a buttery Chardonnay works well)
1/2 cup freshly made fine bread crumbs
2 tablespoons olive oil
2 tablespoons chopped tasso ham
2 teaspoons Creole Seasoning, recipe follows
8 poached eggs, recipe follows
1 cup Hollandaise Sauce, recipe follows
Minced fresh parsley for garnish, optional
2 quarts water
2 1/2 tablespoons distilled white vinegar
8 fresh medium eggs
Kosher salt and freshly ground pepper
3 tablespoons fresh lemon juice
1/3 cup hot water
6 medium egg yolks
2 teaspoons dry mustard
1 1/2 cups warm clarified butter, see note
3 dashes hot sauce
Kosher salt and freshly ground black pepper
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