Andreas Viestads Bread On A Stick Food

ANDREAS VIESTAD'S VODKA MARINATED SIRLOIN

Steps:

• Rub the roast with the salt and pepper and place in a plastic zipper bag. Add the parsley, 2 tablespoons of the thyme, and the garlic, then pour in the vodka and olive oil. Seal the bag and refrigerate for 2 to 3 days, turning the bag twice a day.
• Before cooking, let the meat stand at room temperature for 1 or 2 hours.
• Preheat the oven to 425 degrees F.
• Remove the meat from the bag and reserve the marinade. Heat the vegetable oil in a large nonstick skillet over high heat and sear the roast on all sides, about 4 to 6 minutes.
• Transfer the meat to a roasting pan and roast in the middle of the oven, turning once, for 1 to 1-1/4 hours or until a meat thermometer registers 130 degrees F; and before the roast is done, pour the reserved marinade over it (you can do it when you turn the roast over, as I did -- ).
• When done, transfer the meat to a cutting board and let it rest, uncovered, for at least 20 minutes; set the roasting pan aside.
• Just before serving, pour the cooking juices into a saucepan and heat gently. Stir in the butter, season with salt and pepper and the remaining 1 teaspoons thyme. Strain the sauce and discard the herbs.
• Carve the roast and arrange on a platter with the sauce on the side.

ANDREAS VIESTAD'S PORCINI CONSOMME

Steps:

• In a medium pot, bring vegetable broth to a boil. Add mushrooms (all fresh or a combo of dried and fresh), peppercorns, bay leaves and the cinnamon stick. Reduce heat and simmer for 20 minutes, skimming off any foam that forms on the surface.
• Line a colander or sieve with cheesecloth (I use a coffee filter sometimes) and strain the consomme into another pot, pressing gently on the mushrooms with a spoon to extract as much of the liquid as possible. Discard mushrooms and spices.
• Reheat the consomme and season to taste with salt. Pour into bowls and garnish with a couple of tablespoons of cream per portion, sprinkle with cinnamon and serve.

ANDREAS VIESTAD'S VEILED FARM GIRLS

Steps:

• In a nonstick skillet over medium heat, combine the bread crumbs, sugar, cinnamon and butter.
• Stirring constantly with a wooden spoon, heat until the ingredients are fully incorporated and the crumbs are golden; remove from the heat.
• In a large bowl, whip cream until stiff peaks form.
• Layer the applesauce, bread crumbs and cream in individual glass bowls with the final layer being the whipped cream, creating the veil of this dish.
• Sprinkle with the chopped nuts and serve.