i totally get that.
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Lol .Cilantro was the problem. No bueno.
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It’s hot here in San Francisco. For dinner, a sous-vide ribeye with béarnaise sauce. Used the béarnaise sauce recipe from here:
but it broke on me. I think I added the melted butter too quickly 
. Luckily was able to fix it using this method described by Chef John:
Result with some broccolini:
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Here’s a video from the truck I ate them from - I was mesmerized watching the ladies pat them out
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that’s impressive - the speed!
Nice looking steak. Did you pound that out? It looks rather long and thin.
Still it’s a learning experience even if it’s “I’ll never do that again”.
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Quoting my father to my mother about trying a new dish…
“It was good, but don’t make it again”
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Ahhhh…! Those are maybe my most favorite mushrooms ever… looks like a good shroom to eggs omelette to me! Very french vibe from this meal
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Thanks! It’s not pounded but I did separate the eye part and the cap part of the ribeye and sliced them separately.
In my humble opinion, colored by vast experience with broken sauces, heat has been the culprit. I no longer bother with the water bath, but do watch the temp like a hawk. In all events, Bearnaise is well worth the angst. 
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You make me want some mushrooms too. I looked casually at the supermarket yesterday, only the usual champignon de Paris…
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Oh…wow
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Wish you were here. DH doesn’t like mushrooms much so I got the lion’s share of both the previous pasta, its leftovers and this large clump that I used for the omelet. Strange taste, some people!
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Those mushrooms 
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The end of corn season is fast approaching here in the Boston area, and the poblanos in the earthboxes needed to be used up. Marcela Valladolid’s corn, zucchini and poblano lasagna seemed like the way to go. It wasn’t the best choice for a weeknight dinner since it always takes longer than I anticipate and my hungry husband ended up having a frozen pizza from a local MA bar pizza place. Dinner was ready about 8 and my son and I enjoyed it. At least the leftovers for dinner tonight will be easy! This is definitely not a light dish. Garlic, corn and heavy cream simmer together and are pureed in the blender and serve as the sauce. That is layered with lasagna noodles, sauteed poblanos and onions, browned zucchini and mozzarella or Oaxaca cheese.
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Sounds luscious!
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Thanks, Christina! We like it, but obviously can’t eat it too often.
Edited out wrong attribution.
