My husband and I were in Los Angeles last weekend for a “cousins weekend” – basically 2 days and nights of cooking, eating, drinking and laughing amidst a group of 6 35-45 year-olds. What a blast! Since we’re all into food, wine and cooking, that was the clear agenda. We started Friday night by having drinks up on the rooftop bar at The Standard, followed by drinks at Edison, and then dinner at the Lazy Ox Canteen. Drinks at the Edison were inventive and great quality, and the food at the Lazy Ox fits the same description. The ricotta fritters might have been the real highlight – light, airy, crispy and to die for.
Saturday was a cook-in night, so we figured a trip to the farmers market was in order, followed by a stop at a specialty butcher shop, cheese shop and bakery. Since the butcher shop had wagyu tri-tip, that became the focal point. My cousin, Matt, and I threw around some ideas. Caramelized onions and a red wine reduction was actually the first idea that came to mind, and while we considered other options, that one stuck. We decided to accompany it with a salad of roasted fingerlings, curly endive, shallots and a roasted garlic vinaigrette. Farmers market onions, leeks, curly endive, fingerling potatoes and parlsey were bought, and we headed next to the cheese shop. Ah to indulge…we decided on TWO cheese courses, one pre-dinner and one post (cheesert, my cousin Sara called it). Goat, aged gouda, a hard goat with peppercorns, and a tangy cow’s milk were tasted and chosen, along with some boar sausage and marcona almonds.
After getting all our ingredients, we started on the fun part of preparing the meat. I created a marinade of garlic, parsley, thyme, salt, pepper, about 1/3 of a bottle of cabernet, red wine vinegar and olive oil. We let the meat marinate for a few hours while we prepared the salad, and caramlized the onions. The onions were thinly sliced and cooked on low in a bit of olive oil for close to an hour, when they became nice and dark in color. We put the meat in at 425 degrees F, and roasted it for 45 minutes or so, until it was 130 in the center. While the meat rested, we put the roasting pan on the stove, added the reserved marinade and the remainder of the bottle of cabernet, and cooked it down to about 1 1/2 cups. We then added freshly chopped parsley and thyme, let the flavors meld for a few minutes, then added a roux of butter and flour to help thicken the sauce slightly. We seasoned with salt & pepper, and finally added the reserved caramelized onions for a nice, deep, thick and rich sauce.
We all ooh’ed and ahh’ed over the meat, which was moist and deliciously tender, and the sauce and salad were perfect accompaniments. Topped off with our second cheese course, it was a fabulous meal end to end. And I didn’t even mention the unbelievable magnum of Glaetzer Annaperenna shiraz/cabernet that we drank with it, or the delectable gourmet cupcakes we got at the bakery for dessert!
A perfect cousins foodie weekend…