Roasted Marrow Bones

Growing up, we used to fight about who got the bone marrow when my mom would make marrow bone soup. Then I came to America and had roasted marrow bones in a restuarant. I was in love. I found a butcher who would cut long bones for me so they lay flat and roast them up. They are salted a bit before they go in the oven, then finished with lemon zest and parsley and some red pepper flakes. I serve them with toasted bagette finished with a garlic rub. It is a magicla meal.

Bread Pudding

Because I am baking bread, we often have some left over bread to use, and bread pudding seems on. Its pretty easy, You make a custard, you soak the bread like you are making french toast, and bake it in the custard then cover it with a sauce, butter, cream, brown sugar and vanilla heated till smooth, and serve it with vanilla ice cream! Delish.

Ingredients

4 cups day-old bread (cubed; brioche or French bread works great)
2 cups milk
3/4 cup sugar
2 eggs
2 tbsp melted butter
1 tsp vanilla extract
1/2 tsp cinnamon
Pinch of salt

Instructions

Prep: Preheat oven to 350°F (175°C). Grease a baking dish.
Soak bread: Place bread cubes in the dish.
Make custard: Whisk milk, sugar, eggs, butter, vanilla, cinnamon, and salt.
Combine: Pour over bread; gently press so all pieces absorb liquid.
Add extras: Sprinkle in raisins or chocolate if you like.
Bake: 40–45 minutes, until set and golden on top.
Cool slightly before serving.

Sauce

1/2 cup butter
1/2 cup brown sugar
1/4 cup cream
Splash of vanilla

Melt together over low heat until smooth—pour over warm pudding.

Meatloaf

I love when I crave something. It usually is some sort of comfort food. Heather and I werre talking and I said, “I have been thinking about meatloaf. Meatloaf with mashed potatoes, meatloaf sandwhiches, and meatloaf ravioli in sage brown butter sauce. So, she said, “Well, make a meatloaf!”

So, built a deeply flavorful, crusted, tender, sliceable, week-night-luxury meatloaf—the kind that makes people go quiet after the first bite. This version layers umami + aromatics + texture + glaze contrast so it tastes like something between classic comfort food and a chef’s upgrade.

Meat Blend (key to greatness)

I used:

1 lb ground beef (80/20)
1 lb ground pork

This combo keeps the loaf juicy, rich, and structured.

Aromatic Base (flavor engine)

I ssautéd until soft:

1 medium onion, finely diced
3 cloves garlic
1 celery stalk, minced
1 carrot, finely minced
4 mushrooms finely chopped
1 tbsp olive oil
pinch salt

Impoirtant note: Let cool before mixing.

This is the difference between good and restaurant-level meatloaf.

Binder (keeps it tender, not dense)

Mix together:

1 cup panko breadcrumbs
½ cup milk
2 eggs
2 tbsp Worcestershire
2 tbsp ketchup
1 tbsp Dijon mustard
some parm and bread crumbs if needed to get the liquid down

Let soak 2 minutes.

Flavor Boosters (the secret layer)

Add:

½ cup grated parmesan
2 tbsp chopped parsley
1 tsp smoked paprika
1 tsp kosher salt
½ tsp black pepper
optional: ½ tsp thyme

Combine

Gently mix:

meat + sautéed vegetables + binder + boosters

Do not overwork. Think folding, not kneading.

Shape into a free-form loaf on parchment (better crust than a pan).

Then to get that yummy crust:

Mix:

⅓ cup ketchup
2 tbsp brown sugar
1 tbsp Dijon mustard
1 tsp Worcestershire
splash apple cider vinegar

Brush half before baking, half midway through.

It really does create that lacquered tangy crust.

Let it cool for at least 10 minutes before slicing.

Then, to create a great gravy, I sliced up an onion, and added them to a pan with all the pan juices I could capture. Once they caramalized, I added some beef stock, soy, red wine vinegar, worcester sauce, and dijon mustard and cooked it down till it tasted good. Then I ran the immersion blender and added a tablespoon of flour and cooked it down till I liked the texture. I turned it down and added 2 tablesoons of cold butter striring it in to make the gravy smooth. It is DELICIOUS.

Potato au Gratin (Gratin Dauphinois)

A rich, creamy, and comforting French classic made with thinly sliced potatoes baked in cream (often with cheese) until tender and golden on top.

Ingredients

2 lbs (about 1 kg) potatoes (Yukon Gold or Russet work well)
2 cups heavy cream
1 cup whole milk 2–3 cloves garlic, minced
1½ cups grated cheese (Gruyère is traditional, cheddar works too)
2 tbsp butter Salt and pepper
Optional: pinch of nutmeg, fresh thyme

You layer the thinly sliced potatoes, grateg cheese, and cream sauce in progressive layers, ending with cheese.

To make the cream sauce, gently heat cream, milk, garlic, salt, pepper, and nutmeg (don’t boil).

Bake it in a 375 degree oven for about an hour, make sure that the chease caramalizes! Then allow about 15 min of cooling before serving.

I used Russert potatoes and we had gruyere cheese in the fridge. Its a great dish that we served with Steak au Poivre

Steak au Poivre

I love French food. This dish is a perfect example of how the French look at finishing dishes so they taste so good. To make Steak Au Poivre, it makes sense to get the best filet mignon you can find. The dish depends on a great piece of meat. Luckily for us, we had a wonderful filet in the freezer. You want to get the meat to room temperature and then salt them on all sides about a half hour before you start cooking. While they are resting, you want to crush black pepper corns in a pestal till they are roughly broken. This does not work with ground pepper nearly as well. Trust me on this. After the pepper is crushed, coat the meat on all sides by pressing the meat down into the pepper. Reserve the rest for the sauce.

You sear the meat on all sides for a minute or two in butter and a little neutral oil to get a good crust. Then drop the meat onto a cookie sheet and put it in the oven to get to medium rare. Keep an eye on it so it doesn’t go over.

The sauce you drop some butter into the pan along the chopped shallots, and a sprig of thyme. Cook till they are soft, then add the reserved pepper, and remove the thyme aftet it sizzles, Add some brandy, and light it. Add the beef stock and cook it down a little, then add the cream adjust for salt and get it into a yummy sauce. Plate the filet, then add the sauce.

We served the filet with Au Gratin Potatoes.

It was a top 5 of all time meal for sure

Russian Black Bread Borodinsky Style

Growing up, Russian Black Bread was something that my mom served. I gerw up enjoying eastern Euorpean fare and black bread with borscht, for example, was sometimes on the menu. It’s funny, but its been in the back of my mind to make a russiand black bread since I started making bread regularly. The recipe is very different from regular bread making. It’s a no kneed bread with a very wet flour. Russian black bread is deep, slightly sour, mildly sweet, and intensely rye-flavored. The classic version is Borodinsky bread, made mostly with rye flour, molasses, and coriander seeds. Since I’ve been working with sourdough,I chose to make a naturally fermented version, which is closest to the real thing.

Ingredients

Rye Sour Build (8–12 hrs before)

50 g sourdough starter
100 g dark rye flour
100 g warm water

Mix and let ferment overnight.

Dough

All of the rye sour
300 g dark rye flour
50 g bread flour (optional but helps structure)
280 g warm water
2 tbsp molasses
1 tbsp honey
1 tbsp cocoa powder (traditional for color, not chocolate flavor)
1 tsp salt
1 tbsp ground coriander
1 tbsp whole coriander seeds (for topping)
1 tsp instant yeast (optional but traditional for lift)

Instructions

1. Mix

Combine everything except the topping seeds.

Important:
Rye dough will feel more like thick batter than wheat dough. That’s normal.

No kneading required.

2. First Rise

Cover and ferment:

2–3 hours at ~75°F

It will rise some but not double.

3. Pan It

This bread must be baked in a loaf pan.

Grease a pan
Scrape dough in
Smooth top with wet spatula
Sprinkle whole coriander seeds

4. Final Proof

Let rise until slightly puffy:

45–60 minutes

5. Bake

Bake at:

375°F / 190°C

For 45–55 minutes

Internal temp should reach about 205°F.

6. The Hard Part: Wait 😄

Wrap the bread in a towel and let it rest 12–24 hours before slicing.

This allows the crumb to set properly, otherwise it can be gummy.

It turned out perfectly. It was deliciously sour and has that beautiful fragrance of teh coriander and lovely rye flavor. Heather when tasting it said, “THAT is Russian Black Bread.”

Tiramasu

Whenver I go out for dessert, my go to is to order tiramasu becuase it’s not too sweet. I am not a sweet dessert guy at all. That said, I LOVE tiramasu. I made the decision to make it since it is one of my favorite desserts and after I made the Death by Chocololate cake for Heather, I felt that she needed a new cake to enjoy. It s urprisingly easy thing to make. It’s basically an egg whipping thing. You do need top quiality lady fingers, so I picked up a sleeve of Bonobi Italian lady fingers and I was off.

It’s really pretty easy to make, taking no more than about 45 minutes. The time after it’s built is all waiting till you finish with the chocolate just before serving.

Ingredients (8–10 servings)

Mascarpone cream

6 large egg yolks
¾ cup sugar (150 g)
1½ cups mascarpone (340 g), cold
1 tsp vanilla
pinch salt
4 egg whites
2 tbsp sugar (extra)

Soaking mixture

1½ cups strong espresso (cooled)
3 tbsp dark rum or Marsala (optional but recommended)

Structure

2 packages savoiardi (ladyfingers)

Finish

high-quality unsweetened cocoa powder
optional: shaved dark chocolate

Whisk together:

egg yolks
¾ cup sugar

Place over a barely simmering double boiler.

Whisk constantly 6–8 minutes until:

pale
thick
tripled in volume
leaves ribbons when lifted

Remove from heat and cool slightly.

Whisk in:

vanilla
salt
mascarpone (one spoonful at a time)

Result: smooth, glossy cream.

Step 2 — Whip the Egg Whites

Whip whites to soft peaks.

Add remaining 2 tbsp sugar gradually.

Whip to medium peaks (not stiff).

Fold gently into mascarpone mixture.

Now you have the classic airy tiramisu cream.

Step 3 — Prepare the Espresso Dip

Combine:

espresso
rum or Marsala

Dip each ladyfinger 1 second per side only

They should soften—but hold shape.

Step 4 — Assemble the Layers

In order:

Layer 1: soaked ladyfingers
Layer 2: mascarpone cream
Repeat once more

Smooth top layer carefully.

Cover and refrigerate minimum 6 hours
(best overnight)

This rest time is what transforms good tiramisu into unforgettable tiramisu.

to make it look like world class tiramisu I froze it for 75 min before cutting with a hot knife to serve.

Pesto Chicken Fettuccine

When I mastered pasta, I felt like my fettuccine was perfection. Then I learned about Hayden Flour Mills and their Pasta Flour. the bite is perfection. I use one whole egg and 3 egg yolks to make the pasta in about a cup of flour. After it rests in the fridge for about a half hour, I run it through the press to the 4th press which gives the best bite for my taste. To prepare the chicken, I use a technique that I saw on Chopped, when a Chinese chef boiled the breast to keep it moist, and once I mastered it, it totally works. I put the chicken in the water till the exterior is fully cooked, then I slice it across the grain, drop it into the water and as soon as it is cooked take it out. It really does make a beautifully moist breast.

The ingredients i use are:

Chopped shallot
Several cloves of finely chopped garlic
A good pinch of red pepper flakes
an inch of finely chopped ginger (optional)
A tub of gfresh pesto.
The zest of one lemon

The process is to cook the shallots and red pepper flakes till they are soft, add the garlic and ginger and a ladel of pasta water when its ready. the pasta needs to be cooking at this time because the pesto does not like heat that much. Get the pesto mixed to a nice consitency, then drop the chicken into the pan making sure the pesto covers it. Add the pasta into the pan once it has boiled for a minute. You need to judge if you ened another ladel of pasta water do get it nice and glossy. Mix the zest and serve onto warm plates. It is a fantastic dish. Very moreish.

Brolloli Gruyere Soup

When I got the Modernest Cuisine At Home cookbook, I was overwhelmed. Bringing science into the kitchen was very exciting to me. I grew up with pressure cookers, so that was not a big reach for me as a tool, but I never had access to a chinois, using a fine sieve instead. We recently got a chiniois, and I have to say, it is a game changer. If you like smooth sauces and soups, get one immediately because it will change your life.

There are a few steps to making this dish, which will absolutely blow your mind.

First, you need broccoli. Trimmed, you need 500g, I find its about 3 heads of broccoli. You need to trim the brocolii down to floweretts, making sure to set a fair number of them to one side for later.

Then you need gruiyere cheese grated, in this recipe you need 40 grams. It’s not a good idea to overdo the cheese.

You need chicken stock, or my preference is chicken bone stock, but you priobably need about 2 cups worth to get the soup the texture you like.

The magic happens in the pressure cooker

To begin, you need a half cup of unsalted butter, 30 grams of water, 5 grams of salt and 2.5 g of baking soda.

Melt the butter in the pressure cooker, add the water, baking soda and salt that you have mixed, then add the brocoli, other than the floweretts you saved, put the lid on, and bring it to 1 bar of pressure for 20 minutes. When its cooked, cool it and take the lid off.

While its cooking you need to fry the saved flwoeretts till they are bright green. It works great when the oil temperature is around 200 F. They get bright green quickly so pay attention then let them drain on a paper towel.

You also need to roast and chop hazelnuts and strip the leaves off of thyme stalks.

Back to the pressure cooker.

Use and immersion blender, and blend the cooked broccoli. This works with just 30g of water because the water content of the broccoli allows it to cook correctly.

Add chicken stock till you are satisfied with the consitency.

Then run it all through the chenois.

Bring it to a good simmer adding the cheese and chicken stock as needed till you are happy with the consistency.

Serve it with the broccoli, hazelnuts and trhyme leaves as illustrated. We also make garlic bread out of toasted bagettes that I rub a clove of garlic over.

It is an absolutely the best dish of soup I have ever had in my 67 years on the planet.

Fresh Artichoke Salad

One of my favorite movies is Chef, now there is a show on Netflix by the same title, where they do the thing they did in the movie to show how great food is made. In one episode, the made a fresh artichoke salad. I love artichokes, so this got my attention.

Basically, you strip artichokes to the heart, we used 3, then slice them extremely thinly, and drop them into lemon water. After that, you make a lemon juice, olive oil, salt and pepper and fresh parmegan dressing and let it sit in the dressing ager its been tossed for about 5 minutes before eating. It is the perfect accompiament to our Pesto Chickenn Fettucine dinner.