For dinner, I’m thinking of a sous-vide cooked flank steak…

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 Golds) with fresh parsley.

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