This week, we recreated the above plate from our very own réfectoire de Sharpe, inspired by a fine bistro in downtown Providence.
The original featured a lovely blueberry compote instead of grape jelly; foie in place of roast beef; and the “cornbread” was actually a buttery toasted brioche.
But all that aside, our 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 in the cafeteria can be fun, and might occasionally yield edible results.
Connie and Annie are sisters and bloggers making the most of dining hall fare at the Ratty, Brown University’s dining hall. They blog at Ratty Gourmet.
Fancy 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, create an artistic smear of grape jelly on the plate. Arrange the roast beef on top, loosely folded into a rosette. 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.
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.