Mother's Day brings warm culinary trends to the table
Every person or thing has a mother…of some sort, as she is the foundation for everything having its start. There is something enchanting about her that seems to preserve something good in each of us. That favorable trait can be captured in cooking when boiled down to a tasty sauce, specifically the affectionate term: Mother Sauce. It is a perfect summation of something worth being a part of, like Soufflé Potatoes and Béarnaise or Eggs Benedict and Hollandaise. In the early 19th century, there were four grandes sauces of French cuisine: Béchamel, Espagnole, Velouté and Allemande. Then the undeniable and legendary gourmand, Auguste Escoffier, redefined the sauces to the contemporary five “mother sauces” by replacing Allemande with Hollandaise and adding Tomato Sauce.
In the past ten years, these sauces had been under the spell of being old and tired, but this deeply soothing approach to accenting a dish is finding its way to the table again. However, in the South, like New Orleans, the mother sauces and gravies never truly left. Now these flavor enhancements demand attention, almost if it has stage presence like a mother should have on any given day. Some of simoneink's chefs do not merely transport you to something passé, but make you feel at home, appreciated and loved in every bite as if in the comfort of Mom's arms. A few chefs across the country enchant you with the classic approach as others adorn dishes with something a little more adventurous.
Acadiana, Washington, DC, Chef Jeff Tunks - Smoked Turkey Hash with Red Bliss Potatoes, Poached Eggs, Smoked Gravy
Bayou Bakery, Coffee Bar & Eatery, Virginia, Chef David Guas – Grits & Grillades with Braised Brisket and Tomato Gravy
Café b, Louisiana, Chef Chris Montero- Creole Country Boudin on an English Muffin with a Poached Egg, Cayenne Hollandaise, and House-made Bacon Crumbles
Cotton Restaurant, Louisiana, Chef Cory Bahr – Pork & Eggs: Slow cooked Heritage Pork, Poached Egg, House-made Buttermilk Biscuit, Truffled Bordelaise and Béarnaise
Cured, Texas, Chef Steve McHugh - Shrimp & Grits Shrimp Stuffed Peppers, Tasso Ham, Tomatoes, Spring Onions and a Fumé Sauce.
Fuego Cocina y Tequileria, Virginia, Chef Alfredo Solis - Carnitas & Potato Hash: Slow Cooked Pork, Diced Potatoes, Poached Eggs, Lime Cilantro Hollandaise
Ralph's on the Park, Louisiana, Chef Chip Flanagan- Chicken & Waffles: Country Ham, Boudin Balls, Chocolate Chip Waffles, Red-Eye Gravy
As Chef Steve McHugh expressed in this featured cooking demo on TastingTable, today – Friday, May 9: “Mussels crave that little bit of creaminess. It's rarely about the seafood—it’s more about the sauce."
Mother would be so proud!