Basil Goat Cheese Pizza
1 pound pizza dough
1 T olive oil
Salt to taste
½ t ground pepper
1 sprig fresh basil, chopped
1 ½ t minced fresh rosemary
¾ cup tomato sauce
4 ounces crumbled goat cheese
2 sprigs fresh basil, chopped
Allow dough to rise in a covered bowl until doubled in size. Preheat oven to 425 degrees.
Roll dough on floured surface into a 15 inch circle. Roll edges toward center for form a crust leaving a 12 inch circle. Brush curst with olive oil and sprinkle with salt and pepper, 1 sprig of chopped basil and rosemary. Bake in pre-heated oven until crust begins to turn golden—8-10 minutes.
Spread the crust with tomato sauce. Sprinkle with 2 sprigs of chopped basil and goat cheese. Bake for another 8 minutes.
Prince Michel Cabernet Sauvignon Peppercorn Steak Sauce
1 T butter
4 mushrooms, sliced
1 garlic clove, minced
2 T whole black peppercorns
¼ cup Prince Michel Cabernet Sauvignon
1 T balsamic vinegar
3 T Worcestershire sauce
½ t minced fresh rosemary
Melt butter in a saucepan over medium heat. Stir in mushrooms, garlic, and peppercorns. Sauté until mushrooms are tender. Pour in Cabernet Sauvignon, balsamic, and Worcestershire sauce. Increase heat to medium high and reduce mixture by 1/3. Stir in rosemary and cook for 1-2 minutes until fragrant.
Braised Roast with Root Vegetables
1 ½ lbs. roast beef, trimmed
¼ t salt
¼ t freshly ground black pepper
2 t olive oil
5 garlic cloves, crushed
1 t allspice
1 t fennel seeds, crushed lightly
1 cup dry red wine
1 rosemary sprig
1 bay leaf
¼ cup beef broth
2 medium onions, peeled and cut into 8 wedges
1 ½ cup carrot peeled and cut into ½ inch pieces
1 ½ cup turnips, peeled and cut into ½ inch pieces
1 ½ cup fennel bulb, cut lengthwise into 12 wedges
Preheat oven to 325 degrees. Season beef with salt and pepper and heat olive oil over medium-high heat. Sear beef thoroughly on all sides until it is a deep mahogany brown—about 5 minutes per side. Transfer the beef to a plate.
Add garlic to pan with allspice and fennel seeds and sauté for 1 minute to release fragrance. Pour in wine and scrape up bits left in the pan. Add rosemary, bay leaf, and beef broth, then add beef back to the pan and bring to a simmer. Top with onions. Cover tightly and transfer to oven.
Cook for 2 hours. Remove pot from oven, flip beef and cook an additional 45 minutes.
When beef is fork-tender, transfer meat to a cutting board and arrange vegetables on a large platter. Cover both with foil. Uncover pot and reduce juices on the stovetop over med-high heat for 10 minutes then transfer to a sauce boat. Slice roast thinly across the grain, and arrange on platter. Serve sauce alongside beef and vegetables.