Sunday 8 November
After a couple of vegetable meals,
we were ready for something meaty. Also,
Holt's Saturday granola-making had produced two extra egg yolks. That usually prompts sauce Hollandaise (on a steak), but this time we changed it up
entirely and made sauce Béarnaise
with fresh tarragon (on a steak).
As a side dish, we cooked
milk-mashed parsnips.
But though we had been warned, we had the fire too high initially, and despite the fact that there was plenty of room in the saucepan, it boiled over and made a big mess, not to mention being sort of grainy as a result. So this is to remind us to cook those parsnips ON LOWEST HEAT from the beginning to the end.
But though we had been warned, we had the fire too high initially, and despite the fact that there was plenty of room in the saucepan, it boiled over and made a big mess, not to mention being sort of grainy as a result. So this is to remind us to cook those parsnips ON LOWEST HEAT from the beginning to the end.
(Still tasted
good, though.)
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