Archive For April 30, 2016
“John is a man of focus, commitment, sheer will”
Tonight’s adventures in food here feature sous vide cooked chuck flat iron steaks, seared in cast iron (and a heavy duty blowtorch), cut in strips on the bias. Served with steamed fresh asparagus with hollandaise sauce, and crispy herbed potatoes (parboiled, tossed with duck fat and a herbes de provence and sea salt paste, then…
Insights from a young woman wise beyond her years.
For dinner, I’m thinking of a sous-vide cooked flank steak, finished on the grill, of course with some fresh herbs of the collection Irene’s been growing, with a side of creamed leeks, with a touch of cheese and cream to bind them, and a potato cake (a French galette de pomme de terre of Yukon…
Tomorrow for breakfast French fine herb omelettes, with the fresh dill and basil Irene’s grown, and stuffed with some goat cheese, dill, and basil, on the fresh sourdough bread Irene’s baking.