TSTC Chef Denise Paul Shavandy offers tasty dishes

Rib Roast with Blue Cheese Horseradish SauceA 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 servingsIngredients:1 (about 14 to 16 pound) beef rib, roast readyAbout 3-4 Tbsp of your favorite seasoning blend such as Greek Seasoning, or Creole Seasoning12 cloves of peeled garlic, crushed6 sprigs of fresh thyme3 Tbsp olive oilKosher Salt and freshly cracked black pepperDirections: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 SauceBlue Cheese Horseradish SauceIngredients:1 Tbsp butter2 cloves garlic, sliced3/4 cup heavy whipping cream6 oz blue cheese2 Tbsp prepared horseradishFresh cracked pepperDirections: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 StewThis 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.Ingredients:12 chicken legsFresh ground black pepperSalt to taste (approx 1-2 tsp)1 Tbsp olive oil1 large yellow onion8 cloves garlic, chopped1# smoked sausage1 (14 oz) can diced tomatoes1 (14 oz) can white beansPinch of saffron (optional)2 tsp sweet Hungarian paprika2 tsp dry basil leaves1 tsp dry thyme leavesDirections: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 8-10Caramel Glazed Apple Walnut CakeOne 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.Ingredients:3 apples, peeled, cubed 3/4"1 cup walnuts, coarsely chopped2 cups granulated sugar1 1/2 cups vegetable oil3 eggs1 tsp vanilla extract3 cups all purpose flour1 tsp cinnamon1/2 tsp ground nutmeg1 tsp baking powderDirections: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 SauceIngredients:1/3 cup heavy cream1/3 cup butter1/3 cup brown sugar1/3 cup granulated sugarDirections: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.