I discovered a new foodie find this week...the Dekalb International Farmers Market. The selection here when it comes to meat, seafood, and produce is unbelievable! After finding this place, I don't think I will have to order near as many items on the internet to complete all of the recipes. All of the ingredients used for this meal came from the market and everything turned out great. This may be one of the best meals cooked from the book yet.
The Tri-Tip Roast was started by making a rub of piment d espelette, paprika, salt, and pepper. The roast sits in the fridge overnight to allow the flavors to marinate. The roast is quickly seared over the stove and then garlic, sliced lemons, and rosemary is added to the pan and it is finished until medium rare in the oven.
The finished roast is sliced and served with the lemons and rosemary. Although the piece of meat was a little tough for my liking, it was cooked perfectly and the beef really served well with the other sides chosen.
The leeks are cooked in emulsified butter over the stove until they are tender.
They are then tossed with toasted brioche cubes and chives.
The custard is made of eggs, whipping cream, and milk and layers of the leek/bread mixture are alternated with cheese (I used fontina).
After letting the custard soak in, the dish is baked in the oven until set. I had tried to make this dish from the cookbook before I started the blog and substituted green onions. I discovered the green onions did not have as much as moisture as the leeks and the dish ended up being a little dry. This time it turned out perfect. It was such a savory dish and it seemed to be the hit of the meal. It also wasn't too difficult to make and made a beautiful presentation. No one expects bread pudding for anything other than dessert!
For the salad, I blanched brocolini until crisp tender and tossed it with the sherry vinaigrette recipe from the book. It was then piled on a platter with sliced black olives, mushrooms, and onions.
The buratta (I had to use fresh mozzarella, even the farmers market didn't have buratta) is served alongside in a bowl with olive oil drizzled over.
The finished salad was the perfect "lighter" accompaniment to the heavy roast and bread pudding. The brocolini and mozzarella were the perfect pairing and the lightly drizzled sherry dressing really finished the dish off. It also helped that vidalia onions are back in season and the sweet onions also paired nicely.
The grapefruit cake was an easy cake recipe made with cake flour, sugar, eggs, and grapefruit zest. The baked cake is punched with holes and a grapefruit syrup made from sugar and grapefruit juice is drizzled over the cake. The cooled cake is then finished off with an icing made from grapefruit juice and powdered sugar. I can't believe I forgot to take a picture of the cake. It is all gone as of this writing, so that tells you how good it was. The cake was unbelievably moist and it was so easy to make. The hardest part was juicing the grapefruit.
All in all, this was a great meal and I am excited to dig back in now that tax season is over!
90 of 251 recipes...161 to go!
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