Thursday, March 29, 2012

Roast Beef with Corn Bread

The recreated plate from our very own le réfectoire de sharpe, inspired by...

...a fine bistro in downtown Providence.

To be fair, the original featured a lovely blueberry compote instead of grape jelly; it wasn't actually roast beef it was foie; and the "cornbread" was actually a buttery toasted brioche.

But all that aside, this humble re-make didn't end up tasting all that bad. With a little creativity and a lot of free time we hope you'll find that playing with food can be fun, and might occasionally yield edible results.

Roast Beef with Corn Bread

2 packets of grape jelly
1 slice of roast beef
1 slice of cornbread
1 peach
1 pat of butter
1 tablespoon of honey
salad greens, for garnish

Mix the grape jelly up in a small bowl. Using a fork and/or your fingers, make a smear of grape jelly on a plate. Arrange the roast beef on top. Cut the cornbread into a circular disk using an empty cup and place next to the roast beef. Crumble the rest of the cornbread and sprinkle crumbs on the plate.

To make the peaches, slice a peach into a small bowl. Add butter and honey, and microwave for 1-2 minutes or until peaches are soft and butter and sugar has dissolved. Arrange peach slices on top of cornbread.

Garnish with small salad greens.