Back in December/January, rib roasts were available for super fucking cheap because of the holidays, so I got to try a new roast recipe. Not sure if I’ll try it again, but if nothing else, the gorgonzola sauce that goes with it is pretty great. 

Sage Crusted Rib Roast with Gorgonzola Cream Sauce

Ingredients

Rib Roast

  • 2 T olive oil
  • 1 semi boneless rib roast (this one was appx 7 lbs, I want to say?)
  • sea salt and pepper for sprinkling
  • 2 bunches fresh sage (or, if you’re me, a whole bunch of ground sage)
  • 1 large sweet onion, sliced
  • 1 c red wine
  • 2 c chicken or beef stock (I used chicken)

Gorgonzola Cream Sauce

  • 4 T butter
  • 1 T olive oil
  • 5 cloves garlic, smashed
  • 1 c dry white wine
  • 1 c heavy whipping cream
  • 1 T fresh ground pepper
  • 6 oz gorgonzola cheese crumbles
  • sea salt to taste

Preheat your oven to 450. Take your olive oil, and heat it in a large pan on high. Once warmed, sear each end of the rib roast, about 4 to 5 minutes a side, until nicely browned. 

In a roasting pan, mix together your stock and red wine, and add your sliced onion. Lay the roast on top of the onion, and then drizzle with the remaining olive oil, placing your sea salt, pepper, and sage to taste on the roast. Cover the roast with foil, and then roast at 450 for about 20 to 25 mins, and then reduce the heat to 350, roasting for another hour and a half (to get to rare). Here and there throughout the roasting, baste the roast with the wine/stock/juices mix. For the last half hour, remove the foil. 

In the last ten minutes or so, heat the butter, olive oil, and garlic over medium heat, cooking until the garlic is fragrant and soft, and just a bit caramelized, about five minutes. Add the white wine in and cook until reduced by a third, another fiveish minutes. Stir in the heavy whipping cream and gorgonzola, melting until you have a smooth sauce. Then, add in your pepper, a bit of sea salt to taste, and remove from heat.

Once your roast is removed, let cool for about fifteen to twenty minutes, serve with the gorgonzola sauce, and enjoy!

This was the first recipe I used the new oven (or at least the oven portion) on, and man, I cannot explain the joys of having an oven that doesn’t run constantly hot, cooks well, and also is not at risk of setting itself on fire every time it gets above 400. 

This sauce is perfect with farmer’s market blueberries, a splash of a good red wine (I used leftover Cupcake Winery Red Velvet from the Kahlua cherries), and some high quality vanilla extract. I’m gong to be making some vanilla custard to go with this, and this would also go great with ice cream, too, off the top of my head. Either way, it’s summer in a sauce. 

Roasted Red Wine Blueberry Sauce

Ingredients

  • 2 c fresh blueberries
  • a splash of red wine (my red of choice is Cupcake Winery’s Red Velvet)
  • a splash of vanilla extract
  • 2 T sugar

Combine all ingredients in a baking dish, heat oven to 400 and then roast for twenty minutes. The original recipe recommends pulling it out halfway through and giving them a stir, but it worked just fine even when I didn’t. Once your sauce is done, you might want to smash the berries a bit with the back of your spoon, but otherwise, you’re going to have an amazing smelling sauce that you can use with just about everything.

This was the recipe I used to break in my fancy new gas oven, and man, I cannot describe how fucking perfect it is (both the recipe and the stovetop, lol). Farmers market cherries, a sweet vanilla chilled cream, and a wonderful syrup of Kahlua, red wine, and sugar makes this all incredibly decadent. Be warned, though, this is incredibly alcoholic; you’re cooking the pint of cherries in an equal amount of Kahlua, red wine, and sugars. The end resulting cherries are some of the sexiest things I’ve ever had, though.  Like, if you’re looking for a way to get someone in bed, make these. 

The sweet cream recipe is originally from the Feast of Ice and Fire cookbook; however, with help from my baby sister, I did make some alteration to the directions, as my first attempt got me a severely overcooked custard rather than a smooth pourable cream. The second version is still a bit on the overly thick/cooked side, but it’s a lot closer to what it should be. It’ll take you multiple times to get it right; don’t be afraid if you fuck it up the first few times. 

You could also probably safely double the recipe for the sweet cream and the amount of cherries used.

Kahlua Cherries and Sweet Cream
Lasts 3 to 4 lunches as a dessert

Ingredients

  • 1 pint fresh sweet cherries, pitted (see cherry almond dutch baby recipe for pitting tips)
  • 1 c Kahlua
  • .5 c red wine (I used Cupcake Winery’s Red Velvet)
  • .5 c dark brown sugar
  • .5 c sugar

Sweet Cream

  • 1 c heavy whipping cream
  • .5 c sugar, divided
  • 5 egg yolks
  • vanilla extract to taste

Bring the Kahlua, red wine, brown and white sugar to a boil over medium high heat, and then reduce to a simmer for three minutes. Then, add your pitted cherries and simmer for an additional ten minutes, stirring here and there.

To make your sweet cream, take your heavy whipping cream and half of your sugar, and bring to a light simmer.  While you bring it to a simmer, whisk together your egg yolk, the rest of your sugar, and however much vanilla extract you want. Once the sugar cream mixture is simmering, remove it from the heat and slowly drizzle it into the egg yolk vanilla mixture, whisking constantly to blend. 

Now, you can do this one of two ways: cook it in the pot over medium heat, while stirring constantly in figure 8s in all directions.  This is the method I used (thanks to some pointers from my baby sister, and some trial and error) both times, and it will usually thicken to the point of coating the back of the spoon within five minutes using the direct heat method; anything longer and it will overcook. Look at the difference between pictures 5 and 6 for a good example of what it’ll look like once done. The original also recommends putting it in a double boiler or putting an ovenproof glass bowl over a pot of simmering water; I haven’t tried it this way, but it will likely take closer to 8 to 10 minutes that way.

Once both are done, chill separately in the fridge, and then combine, and enjoy the alcoholic decadence. 

Basically, the moment this recipe went up on Smitten Kitchen a few weeks ago, I knew I had to try these ASAP.  Made these right before tonight’s episode of Hannibal, and snacked a bit on them throughout; fast tracking these was definitely an excellent decision.  

I got to use the herbs at the least fresh from the garden (which’ll get its own post on here eventually), so the amounts used were changed slightly there.  I also didn’t have the patience to zest a lemon, so lemon juice was used instead. Otherwise, this recipe was followed pretty closely to the original.

Lamb Meatballs with Feta, Olives, and Lemon
Lasts 5 to 6 meals, depending on # of meatballs

Ingredients

Meatballs:

  • 2 lbs ground lamb
  • 1.25 c panko
  • 1 large egg
  • 3 T water
  • .5 c crumbled feta cheese
  • .75 t salt
  • pinch red pepper flakes
  • 3 large cloves garlic, minced
  • 2 T tomato paste
  • appx 4 T lemon juice
  • 2 T olive oil

Sauce

  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 to 3 glugs red wine (I used part of the large bottle of Yellowtail Sweet Red Roo I had in the fridge)
  • 28 oz crushed or pureed tomatoes
  • 1 T fresh oregano, torn
  • 1 t salt
  • .5 c kalamata olives, pitted, drained, and chopped
  • 1 T fresh peppermint, torn
  • lemon juice
  • feta cheese crumbles (I used what I had leftover in the cup after using the rest)

Take all of your meatball ingredients and combine them using a fork in a large bowl, until you have one big coherent ball of meat.  Once the Allmeat is combined, break off small chunks and roll until you have the size of meatballs you want (I went with about medium sized). While you start to make the balls, heat up your olive oil in a pan on medium heat.  Add the balls once rolled ot the pan, and roll them around with a chopstick in the hot oil to brown completely.  This may take more than one batch of browning.  Once the balls are browned (lol), remove them to a small dish.

Take the remaining fat and add your garlic and onion from the sauce ingredients, cooking until soft (about five minutes). Then, add your red wine, scrape up anything that might’ve stuck to the pan, and cook it down until it’s almost gone.  Then, add your remaining sauce ingredients (except for the feta and lemon juice) to the pan, and bring to a low simmer.  Once simmering, add the meatballs back in, and simmer for another twenty minutes.

Sprinkle the lemon juice and feta over the meatballs, and then nom!

This is basically like a risotto, except substitute red wine for the soup stock, and pasta for the rice.  You cannot go wrong with a good 3 cups of red wine, absorbed into your pasta, trust me.  I went with Yellow Tail’s Sweet Red Roo for this, but anything light and dry will do well with this.

The original recipe recommends two different cheeses to put into this at the end, both of which are ridiculously expensive.  We have a nice little cheese shop out on the Square here, and I was able to get a recommendation for something just as good, and not quite as expensive – Sarvecchio parmesan (look it up).  I actually got a bigger brick than I needed – about half for this recipe, and the other half for me.

Red Wine Spaghetti

Ingredients

  • 1 lb spaghetti
  • .25 c olive oil
  • 3 c red wine (I used Yellow Tail’s Sweet Red Roo)
  • .75 c good quality cheese, grated (I used Sarvecchio parmesan, original recommended parmigiano reggiano or pecorino romano)

Bring a pot of water to a boil, and cook your pasta according to the directions on the package.  Drain the pasta, and add the olive oil, heating to medium and adding the pasta back in, tossing until coated.

Add your wine in half a cup at a time, stirring until absorbed.  Once you’ve added all your wine, stir in your cheese, and serve!  Quick, cheap, boozy, and all things considered, pretty easy to make!

This takes a bit of leg work to prep, but man, I cannot detail the level to which it is worth it, on all fronts. Also, god bless the beginnings of the holiday sales at grocery stores – steaks were $7/lb (as opposed to the normal $12). 

Be careful when you’re making the balsamic caramel, as it can burn if you let it reduce too far/fast (happened with my first .5 c of wine). The steaks ended up marinating for longer than intended, due to the phone deciding to not recognize that it had a sim card in it and ensuing hijinx, but I can’t say that it hurt the final steaks. 

This recipe will be split into two sections – one for the balsamic caramel, and one for the pan-seared oven-finished steaks.

Pan-Seared, Oven-Finished Steaks with Balsamic Caramel
Makes however many steaks you have on hand

Balsamic Caramel Sauce

  • .5 c red wine (original recommends Rainwater Madiera, I went with Cupcake Winery’s Red Velvet)
  • 1 c balsamic vinegar
  • 2 t dark brown sugar

In a small pot, heat and simmer your red wine over medium heat until it’s reduced to appx 1 T.  Add your balsamic vinegar and simmer until the mixture has reduced to about .25 c, is thick and syrupy, and there are larger bubbles forming on the surface.  When reducing both, be careful, as there’s a point where they’ve reduced so much that they can burn.  As soon as the balsamic has reduced, remove from heat, whisk in the dark brown sugar, and pour into a small container.

Pan-Seared, Oven-Finished Steaks

  • steaks
  • balsamic vinegar
  • soy sauce
  • dark brown sugar

Mix your balsamic vinegar, soy sauce, and dark brown sugar together (I did this very approximately, and can say the balsamic:soy:sugar ratio was about 3 T: 2T: 1T) in whatever container you use for marinating (bag, shallow dish, etc), and put your steaks in. Marinate at room temperature for up to 2 hours (if you go longer, stick it in the fridge). 

When you’re ready to cook your steaks, heat some olive oil in a pan over high heat, and preheat your oven to 450 (mine was at 425).  Line a baking sheet with foil.  

Season your steaks with salt and pepper, and sear for 1.5 to 2 minutes on each side, removing them to the sheet as soon as they’re done.  Then, pop the steaks in the oven for five minutes.  Five minutes at 450 (425, mine runs hot) gives you the perfect rare doneness, and even caramelizes the fat a bit.

Remove your steak to a plate, drizzle the balsamic caramel on it, and nom the fuck out.