Thursday, March 29, 2012
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 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.