Tuesday 31 January
Haven't had red meat for a while, so rolled out a boneless Angus ribeye to panfry. As a counterpoint, and because we had a bountiful batch of garden turnips from yesterday, we decided to bake a turnip gratin.
Instead of doing the whole pan-fry routine, we just loaded the neaps into a well-greased pyrex casserole and threw it in a 350º oven for the full time. It was fine, but we miss the caramelization that the frying can bring, so we'll go back to the old way from now on.
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