Roasted Sweet Potatoes & Gorgonzola
Yield: Serves 6
Prep Time: 45 minutes
Cook Time: 10-15 minutes
Wine Suggestion: Canoe Ridge Estate Cabernet Sauvignon, Cold Creek Cabernet Sauvignon, Indian Wells Cabernet Sauvignon, Cabernet Sauvignon
To make this dish vegetarian, simply replace the veal stock with a robust stock from roasted vegetables and mushrooms.
1-2 Tbs. unsalted butter, softened
Kosher salt, to taste
Roasted sweet potatoes, recipe follows
Licorice Demi-Glace, recipe follows
6 very fresh eggs
6 Tbs. gorgonzola
2 tsp. fresh thyme, chopped
Reduce oven temperature to 325°. Butter six 4-ounce glass jars or ramekins with butter; sprinkle with salt & set aside.
Divide potatoes between the six prepared glass jars. Spoon some of the sauce over potatoes in each jar, taking care to use only half of the sauce. Crack an egg into a small saucer and carefully pour it into a jar over the sauced potatoes; repeat with remaining five eggs. Divide remaining sauce over each egg, taking care not to pour over the yolk. Sprinkle cheese over the sauce in each jar, again leaving the yolk exposed. Place the jars in a baking dish; pour in enough hot water to come halfway up the sides of the jars. Place in oven.
Bake for 10-15 minutes, until whites are set, but yolk is still runny. Remove from oven, sprinkle with fresh thyme and serve.
3 Tbs. unsalted butter, divided
2 cloves garlic, minced
1 large shallot, finely chopped
Generous pinch dried thyme
1 bay leaf
1/4 tsp. sun-dried paprika
1/4 cup licorice tea, recipe follows (or 1/8 cup Pernod)
1/2 cup Chateau Ste. Michelle cabernet sauvignon
1/2 cup veal stock or rich vegetable stock
1/2 tsp Dijon mustard
1 tsp balsamic vinegar
Heat medium skillet over medium heat; swirl in 1 tablespoon of the butter. When butter foams, stir in garlic; saute until fragrant, about 30 seconds. Stir in shallot, thyme and bay; saute until soft and golden, about 5 minutes. Stir in paprika, saute until fragrant, about 30 seconds.
Deglaze with licorice tea and wine, stirring to remove any brown bits on the bottom of the pan; cook until volume is reduced by half. Stir in stock; cook until volume is reduced to 1/2 cup. Stir in dijon, balsamic and remaining 2 tablespoons of butter; when fully incorporated, remove from heat and set aside.
Note: Can be done a day or two ahead.
2 medium sweet potatoes or gold yukons, peeled and sliced
2 Tbs. olive oil
Kosher salt, to taste
Preheat oven to 350°. Toss sliced potatoes with olive oil, season to taste with salt, and spread out onto a parchment-lined baking tray. Bake until soft and golden around the edges. Remove from oven and set aside.
