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Rib Roast with Gorgonzola Potatoes
Serves 4

A great Sunday roast alternative, this unique combination of sweet cherry juice, roasted beef rib and rich blue cheese potatoes will have your visitors asking for more. 

Wine Pairing – Pair this roast with a full-flavored Cabernet Sauvignon.

Ingredients:
4 lbs. standing rib roast with the bone-in
Salt and pepper to taste
2/3 cup of pitted cherries
1/3 cup of pitted cherries for purée
8 oz. of port wine
16 oz. of beef broth
1/4 cup of balsamic vinegar
2 baking potatoes
4 oz. of Mountain Gorgonzola cheese
10 shallots
3/4 cup olive oil
12 oz. of butter
2 tablespoons of garlic powder
 
Directions:
Season the beef with salt and pepper, then leave to rest outside the refrigerator for 30 minutes. 

When ready, heat a large sauté pan and add a little bit of butter. Brown the relaxed meat 8 minutes on both sides. Sear the edges for 3 minutes on each side. Transfer meat to a roasting pan and bake at 400º F for 20 minutes. 

In a Food Processor, slice the 2/3 cup of cherries using the thin sliding disc blade and set aside. 

Next, in a sauce pan add sliced cherries, port wine, beef broth, balsamic vinegar and boil on medium high until reduced by half. Purée the 1/3 cup of the cherries in the VillaWare™ Blender. Add the puréed cherries to the sauce, and reduce again. Set aside. 

For the potatoes, slice 2 baking potatoes using the thin sliding disc blade. Arrange on a baking tray, in an overlapping circle pattern like a flower. 

Season with salt and pepper and drizzle with olive oil. Bake in the oven for 15 minutes, flip and bake the other side for 5 minutes more. 

Take the Mountain Gorgonzola and spread on top of the potatoes. Bake for 5 more minutes. 

In a shallow pan, add half the butter and olive oil and heat and fry shallots in small batches for 12 minutes and set aside. 

When the meat is ready, set aside and let rest. Finish the cherry sauce by topping it with cold butter and whisk. 

Slice the meat, serve with Gorgonzola potatoes and garnish with fried shallots. Drizzle with cherries port reduction. 

Baked Onion Soup

Serves 4 

Beautiful French cooking really comes alive in baked onion soup, and it’s an easy way to inspire a taste of Paris in your home. For perfect results, carefully choose the very best onions you can get your hands on. 

Ingredients:
2 lbs. of peeled sweet onions
2 oz. of butter
Salt and pepper to taste
2 tablespoons of sugar
4 tablespoons of brandy
60 oz. of beef stock
8 fresh thyme stalks, leaves only
2 bay leaves
4 oz. of sliced Gruyère cheese
4 slices of toasted baguette 

Directions:
In a Food Processor, slice the onions with the slicing disc blade. In a hot, large sauté pan, add butter and sauté the sliced onions on a medium heat, stirring occasionally. Season with salt and pepper. Cook until onions are caramelized (about 35 minutes). 

Add 2 tablespoons of sugar and cook for 5 more minutes. Deglaze the pan with brandy. Add beef stock, thyme, and the bay leaves, and cook for 25 minutes on medium heat, uncovered so flavours can integrate. 

To serve, place a slice of toasted baguette at the bottom of each bowl and fill with onion and broth. Top each soup with sliced Gruyère cheese, covering the bowl. Place on a baking tray and bake in a preheated oven for 5 minutes at 400º F. 

Coffee-Glazed Turkey

This recipe makes enough turkey to make 12 small and 6 generous sandwiches. 

Coffee-Glazed Turkey Ingredients:
1 cup molasses
1 jar apricot jam (12 ounce size)
2 tablespoons apple cider vinegar
1 tablespoon brown grainy mustard
1 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup strongly brewed coffee
1 raw turkey breast, about 5 to 5 ½ pounds (leave skin on to achieve a moister taste)   

Directions:
Preheat the oven to 350 F.  Lightly grease a 7”x11” pan.  Lightly grease a sheet of aluminum foil, enough to cover the breast loosely.  Brew the coffee using at least one tablespoon more of coffee than usual then cool slightly. 

In a medium-size bowl, pour in the coffee, then add the molasses, jam, vinegar, mustard, salt and vanilla.  Pour off 1 cup of the glaze to use later.  Score the turkey breast to absorb more of the glaze. Place the turkey on the pan and pour the glaze evenly.  Cover loosely with an aluminum foil sheet then place the pan on the lower rack of the oven and bake, at 350°F. for 1 hour, basting with the sauce in the pan about every 15 minutes. 

Uncover the pan, and bake 1 to 1 ½ hours again basting every 15 minutes or so.  Use a meat thermometer to determine doneness which should register at 170°F., in the thickest part of the breast.  Remove the breast from the oven and set aside to cool then refrigerate.
Refrigerate remaining sauce. 

To make sandwiches the next day, slice the turkey and place on your favorite bread or rolls.  Spoon on a tablespoon or two of the glaze, add fresh spinach, arugula or lettuce and thick slices of tomato.  Add another tablespoon of the sauce and cover with the second piece of bread.  Wrap tightly in plastic wrap and add to your other picnic goodies.   

This would be a great sandwich to make for moving day.  Speaking of moving, is it time for you to buy or sell a home?  If it is, please call me to assist you.  I service most of the San Francisco Bay Area.  

Nutritional Information by MenuCalc.com
Calculated for a serving size of 1 (Each serving size is 245 grams)
Recipe yields 6 servings Nutrient Name Amount per Serving % Daily Value
Calories 900 N/A
Calories from Fat 240 N/A
Total Fat 27 g 42%
Saturated Fat 7 g 35%
Trans Fat 0 g 
Cholesterol 245 mg 82%
Sodium 720 mg 30%
Total Carbohydrates 79 g 26%
Dietary Fiber 0 g 0%
Sugars 52 g 
Protein 83 g 
Vitamin A 140 IU 2%
Vitamin C 5 mg 8%
Calcium  20%
Iron  40%   

Luscious Pumpkin Latte  

Here’s a Hallowe’en latte with a delicious punch of pumpkin…