Sunday 11 March
We're meat and potatoes kinda people. (OK, we're not.) But there were some tiny new red-skinned potatoes at the market. So we just grilled up a fine figure of a T-bone, smeared with a touch of soy sauce (hmmm…suspiciously foreign). Boiled the lil' taters whole, threw in some butter and some of the miraculous surviving parsley, chopped. Made a nice béarnaise (DEFINITELY foreign - call Homeland Security!) with white wine vinegar, shallots, tarragon, boiled down; then off heat, beat in 1 egg yolk and cold butter to emulsify. The sauce (TRAITOR!) was a little thinner than I like, but it went well with the meat . . . and the potatoes.
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