Great local foods

Earth Day dinner at St. Paul's was a resounding success; we had more than a 100 people, and more than enough dishes to feed everyone. And the food was super! The quiches and gratins, made from local eggs, milk and butter were especially yummy, and the local beef and chicken dishes were incredibly succulent as well. 

Here was my dish; if any of the other cooks pass along their recipes, I'll include them as well.

Sirloin Tip Roast  (serves 10 -12)

Ingredients

1 3-pound roast (donated by Kelli Olson from Horse & Buggy, Harrisonburg)

Two onions, peeled and cut in half horizontally

Instructions

Season overnight with salt, rosemary and pepper

Heat oven to 450 degrees; put roast in oiled pan with room on the sides, on top of the onion halves.

Check in 30 minutes to make sure it’s above 115 degrees; take out when it reaches 130 degrees and let sit for 15 minutes, then slice. Serve with following sauce:

Mustard sauce

Ingredients

1 cup beef soup-bone broth

½ cup red wine (Kluge winery)

1 teaspoon dried crushed rosemary (from Jane Rotch's garden) or thyme

2 tablespoons hot mustard (locally made by Betsy Respess)

Salt and pepper to taste

Instructions

Pour off fat from roasting pan. Heat remaining drippings with broth, wine, herbs. Reduce until almost syrup. Whisk in mustard and taste for salt and pepper.

Carve meat in thin slices across the grain. Pour sauce over and serve.