As last weekend's filming event unfolded at the Roediger House, the sous vide was again my faithful friend in helping prepare the centerpiece protein for the Sunday night meal, once the crew wrapped up the location shoot for the day. Prepped beef tenderloins were pulled from the freezer and dropped into the immersion circulator mid-day; broccoli florets were cut to size and then given an initial roast in the oven; the stirfry sauce was quietly whipped up between takes in the nearby dining room. Once the house was free and clear, this is what I served up in our bowls: beef and broccoli stirfry over the rest of the previous evening's rice.
As I publish this on the following Thursday morning, after yesterday's all-day rain and mid-30s, I see in the still-dark at the end of night that the rain may finally have trickled out. At least for now. The weather ride this last week, and also in the days still to come, is disconcertingly wild. I wish I'd been able to be out in it more last Saturday, for instance, when it was so warm and sunny. The official report says we hit 69°F, and then yesterday it was only a high of 36°F. Please, spring: come forth!
Quick adaptation based on "Beef and Broccoli (30 Minutes!)," by Natasha Bull of Salt and Lavender. [Published 16 August 2022 / Updated 03 September 2024]
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