TSTC Chef Denise Paul Shavandy offers tasty dishes

December 27, 2012

Rib Roast

Rib Roast with Blue Cheese Horseradish Sauce

A holiday roast makes a lovely presentation and is just about the best crowd-pleaser you can find.  You want to order a little more than 1 pound per person of "bone-in standing rib roast." If you can, ask the butcher to cut the bone off of it and tie it back on for flavorful cooking but easy slicing. Ask for extra fat for the cap too, if it is available.
Yield: about 10 servings

1 (about 14 to 16 pound) beef rib, roast ready
About 3-4 Tbsp of your favorite seasoning blend such as Greek Seasoning, or Creole Seasoning
12 cloves of peeled garlic, crushed
6 sprigs of fresh thyme
3 Tbsp olive oil
Kosher Salt and freshly cracked black pepper

Take the beef out of the refrigerator 2 hours before cooking so it can come to room temperature.
Preheat the oven to 325 degrees F. Using a sharp knife, make a slit 3/4 of the way up the fat cap. Pull the fat cap back and season underneath the cap and the remaining entire roast with your favorite blend. Rub with crushed garlic. Place thyme springs across meat so they will be under fat cap. Lay the fat cap back over the  meat. With butchers twine, secure the fat cap to the meat by tying the two together at six different intervals, in between the bones. Cover the exposed fat cap with cracked black pepper and kosher salt.
Heat a large skillet over high heat for 1 minute. Swirl in the olive oil and, when the oil puts off its first wisp of smoke, place the beef in the pan, and sear it on all the outer sides (not the cut sides) until well browned, 6 to 8 minutes total. Use a set of tongs to flip the beef; be careful of splattering oil. With two sets of tongs, transfer the beef, bone side down, to a roasting rack set in a roasting pan. Arrange the rosemary, thyme, garlic, and butter evenly on top.
Place in the preheated oven on the center rack.
Roast the beef, until a thermometer inserted into the center reads 120 degrees F to 125 degrees F for rare, about 2 hours. Cook to 130 degrees F to 135 degrees F for medium-rare (about 2-1/4 hours), 140 degrees F to 145 degrees F for medium (about 2-1/2 hours). Let the meat rest 10- 15 minutes before carving.
First cut away the butchers twine. Remove fat cap and sprigs of thyme. Then carve roast from bone.  Slice roast into individual servings, and cut between bones to separate into ribs. Reserve the drippings for Au Jus or serve with Blue Cheese Horseradish Sauce

Blue Cheese Horseradish Sauce

1 Tbsp butter
2 cloves garlic, sliced
3/4 cup heavy whipping cream
6 oz blue cheese
2 Tbsp prepared horseradish
Fresh cracked pepper

In medium saucepan over medium-high heat, sauté garlic in butter until it just begins to brown.  Add 3/4 cup heavy cream and bring to a boil.
Lower the heat and simmer the sauce until the cream coats the back of a spoon, approximately 5 to 10 minutes.
Remove from heat. Stir in crumbled blue cheese, horseradish, and add pepper to taste. Serve with Holiday Rib Roast or rack of lamb.

Cazuela: Spanish Chicken Stew

This is a riff on a Spanish chicken stew called cazuela that is cooked in an earthenware covered dish by the same name.  It is a rustic country one pot meal, similar to the French cassoulet, that warms you through and through on a cold winter's night.  Although a cazuela is the authentic cooking vessel, you can still make a delightful hearty one-pot meal in a cast iron or enamelware dish.  This will even work well in your slow cooker.  Enjoy your cazuela with a crusty loaf of bread to dip in the juices, and a crisp salad.

12 chicken legs
Fresh ground black pepper
Salt to taste (approx 1-2 tsp)
1 Tbsp olive oil
1 large yellow onion
8 cloves garlic, chopped
1# smoked sausage
1 (14 oz) can diced tomatoes
1 (14 oz) can white beans
Pinch of saffron (optional)
2 tsp sweet Hungarian paprika
2 tsp dry basil leaves
1 tsp dry thyme leaves

Preheat oven 350 degrees.
Preheat Dutch oven or large braising pan over medium heat on the stove top. 
Season chicken legs with salt and pepper. Add olive oil to pan and brown chicken legs. Add onions and garlic, continuing to cook for another 2-3 minutes.  Turn off heat and add remaining ingredients.  Do not drain tomatoes or beans.
Cover and place in pre-heated oven at 350 degrees, until chicken is tender and falling off the bone, about 1 1/2 hours.  Serve hot on a cold winter’s night with a loaf of bread and salad. Serves 8-10

Caramel Glazed Apple Walnut Cake

One of my favorite bounties of fall is the boundless variety of apples.  Paired with caramel and walnuts this cake is perfect!  Makes one cake. Serves 10-12.

3 apples, peeled, cubed 3/4"
1 cup walnuts, coarsely chopped
2 cups granulated sugar
1 1/2 cups vegetable oil
3 eggs
1 tsp vanilla extract
3 cups all purpose flour
1 tsp cinnamon
1/2 tsp ground nutmeg
1 tsp baking powder

Preheat oven to 350 degrees.
Prepare apples and walnuts and set aside.
Combine sugar and vegetable oil by whisking together. Whik in one egg at a time, then add vanilla.
In a separate bowl, combine flour, cinnamon, Nutmeg, and baking powder.
Adding a third at a time, blend dry mixture into wet mixture until smooth.
Stir in apples and walnuts.
Pour batter into a tube pan.  Place pan on baking sheet and bake on center rack at 350 degree for 1 hour and 15 minutes.
While cake is baking, prepare caramel glaze, and pour over hot cake, while it is still in the pan.
Remove from pan, slice and serve. Excellent with vanilla ice cream!

Caramel Sauce

1/3 cup heavy cream
1/3 cup butter
1/3 cup brown sugar
1/3 cup granulated sugar

Combine all ingredients in sauce pan and bring to a simmer over medium heat.  Cook 3-5 minutes or until melted and well combined. Pour over hot cake.

Sweetwater’s Kensi Chowning goes up for one of her team-high 13 kills in Tuesday’s non-district...
Pictured are the girls who attended Sweetwater Middle School’s volleyball camp to improve their...
The high school football season officially began Monday, as Sweetwater football players reported to...


Classified Ads

Premium Drupal Themes by Adaptivethemes