Chocolate Lava Cake

Steak Frites

TREZO MARE

Creamy cheesecake with a graham cracker crust.

Cheesecake

Creamy Italian dessert topped with berry sauce.

Panna Cotta

Margherita Pizza

BORRO PAIN DI NOVA TOSCANA

TUNUTA LUCE 'LUCENTE' SANGIOVESE/MERLOT

ETIENNE LIRAC ROUGE

DIAL TONE PINOT NOIR

THE PESSIMIST RED BLEND

SILVER OAK CELLARS CABERNET

CAYMUS CABERNET

ORIN SWIFT PAPILLON CABERNET BLEND

CHATEAU MONTELENA ESTATE CABERNET

ROBERT CRAIG AFFINITY CABERNET

DAOU BODYGUARD PETIT VERDOT/PETITE SIRAH BLEND

GIRARD PETITE SIRAH

THE PRISONER ZIN/CAB BLEND

ALLEGRINI PALAZZO DELLE TORRE

ORIN SWIFT ABSTRACT GRENACHE/SYRAH

SALDO ZINFANDEL

LA SPINETTA BARBERA 'CA DI PIAN'

TINTO DE LA CASA MALBEC

In a medium saucepan over low heat, combine the unsalted butter and semi-sweet chocolate. Stir frequently until melted and smooth. Remove from heat and let cool slightly.

Melt the Chocolate and Butter

In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, whisk together the eggs, egg yolks, and vanilla extract until well blended.

Combine Wet Ingredients

Pour the melted chocolate mixture into the dry ingredients and stir until just combined. Then, gently fold in the egg mixture until fully incorporated.

Mix Batter

Preheat the oven to 425°F (220°C). Grease four 6-ounce ramekins with butter and dust with cocoa powder to prevent sticking.

Prepare Ramekins

Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

Fill Ramekins

Place the ramekins on a baking sheet and bake for 12-14 minutes, or until the edges are firm but the center is still soft. The tops should look set.

Bake

Allow the cakes to cool in the ramekins for 1 minute. Then, run a knife around the edges to loosen and invert onto individual plates. Dust with powdered sugar and serve warm with a scoop of vanilla ice cream.

Cool and Serve

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

salt

large eggs

egg yolks

vanilla extract

unsalted butter

semi-sweet chocolate

powdered sugar

vanilla ice cream

Take the ribeye steaks out of the refrigerator and let them come to room temperature for about 30 minutes.

Prepare the Steak

Rub each steak with olive oil, then season generously with garlic powder, salt, and black pepper on both sides.

Season the Steak

Preheat your grill to medium-high heat. Once hot, place the steaks on the grill and cook for 4-5 minutes on each side for medium-rare, or until desired doneness is achieved.

Grill the Steak

Remove the steaks from the grill and let them rest for about 5 minutes before slicing.

Rest the Steak

Peel the russet potatoes and cut them into thin strips to create fries.

Prepare the Potatoes

Soak the cut fries in cold water for at least 30 minutes to remove excess starch. After soaking, drain and pat them dry with a paper towel.

Soak the Fries

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Carefully add the fries in batches to the hot oil and fry for about 5-7 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.

Fry the Potatoes

While the fries are still hot, sprinkle with salt to taste.

Season the Fries

Ribeye steak

Olive oil

Garlic powder

Salt

Black pepper

Russet potatoes

Vegetable oil

Clean and devein the shrimp, rinse the calamari rings, and scrub the mussels under cold water.

Prepare the Seafood

Mince the garlic, halve the cherry tomatoes, and chop the fresh parsley.

Chop the Vegetables

In a large pot, bring salted water to a boil and cook the linguine pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.

Sauté the Garlic

Add the shrimp, calamari, and mussels to the skillet. Cook for 3-4 minutes until the seafood starts to cook through.

Add Seafood

Pour in the white wine and fish stock. Bring to a simmer and let cook for another 5 minutes, allowing the flavors to meld.

Add Liquids

Add the cherry tomatoes, lemon juice, salt, black pepper, and red pepper flakes. Stir in the cooked linguine and toss until well combined. Cook for an additional 2 minutes.

Finish the Dish

Remove from heat, sprinkle with chopped fresh parsley, and serve immediately.

Garnish

Fresh shrimp

Calamari rings

Mussels

Garlic cloves

Cherry tomatoes

Fresh parsley

Linguine pasta

White wine

Fish stock

Lemon juice

Red pepper flakes

Preheat the Oven

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.

Mix Crust Ingredients

Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your hands to create an even layer.

Form the Crust

Bake the crust in the preheated oven for about 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool.

Bake the Crust

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Prepare Cream Cheese Mixture

Gradually add the granulated sugar and sour cream to the cream cheese, mixing until well combined.

Add Sugar and Sour Cream

Add the vanilla extract and mix. Then, add the eggs one at a time, beating well after each addition. Make sure not to overmix.

Incorporate Vanilla and Eggs

Gently fold in the all-purpose flour until just combined.

Add Flour

Pour the filling over the cooled crust in the springform pan, spreading it evenly.

Pour Filling

Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.

Bake the Cheesecake

Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for about 1 hour to prevent cracking.

Cool the Cheesecake

Remove the cheesecake from the oven, cover it lightly with plastic wrap or foil, and refrigerate for at least 4 hours or overnight.

Chill in the Refrigerator

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Cream cheese, softened

Sour cream

Vanilla extract

Eggs

All-purpose flour

In a small bowl, sprinkle the unflavored gelatin over 2 tablespoons of water. Let it sit for about 5-10 minutes until it blooms.

Prepare the Gelatin

In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally until the mixture is hot but not boiling.

Heat the Cream Mixture

Remove the saucepan from heat. Stir in the bloomed gelatin until fully dissolved. Add the vanilla extract and mix well.

Add the Gelatin

Divide the mixture evenly among ramekins or small dessert cups. Allow to cool at room temperature for 30 minutes.

Pour into Molds

Cover with plastic wrap and refrigerate for at least 4 hours, or until set.

Chill

In a small saucepan, combine the mixed berries, granulated sugar, and lemon juice.

Prepare the Berries

Cook over medium heat, stirring gently until the berries break down and the mixture thickens, about 10 minutes.

Cook the Sauce

Remove from heat and let the berry sauce cool to room temperature.

Cool the Sauce

Once the panna cotta is set, unmold it onto a plate and drizzle with the berry sauce before serving.

Serve

heavy cream

whole milk

unflavored gelatin

water

mixed berries (strawberries, blueberries, raspberries)

lemon juice

In a bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes foamy.

Activate the Yeast

In a large mixing bowl, combine all-purpose flour and salt. Once the yeast mixture is foamy, add it to the flour mixture along with olive oil.

Mix the Ingredients

Mix until a dough forms. Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth.

Knead the Dough

Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.

Let the Dough Rise

While the dough is rising, preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.

Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a 12-inch round or stretch it by hand.

Shape the Dough

Spread the tomato sauce evenly over the dough, leaving a small border around the edges.

Add Tomato Sauce

Tear the fresh mozzarella cheese into small pieces and distribute it evenly over the tomato sauce.

Add Cheese

Sprinkle salt and pepper to taste. Add fresh basil leaves on top of the cheese.

Season and Add Basil

Drizzle olive oil over the top of the pizza for extra flavor.

Drizzle with Olive Oil

Transfer the pizza to the oven (or onto the heated pizza stone) and bake for 10-15 minutes or until the crust is golden and the cheese is bubbling.

Bake the Pizza

Remove the pizza from the oven and let it cool for a few minutes. Slice and serve hot.

Warm water

Active dry yeast

Sugar

Tomato sauce

Fresh mozzarella cheese

Fresh basil leaves

Olive oil (for drizzling)

Salt and pepper

In a small bowl, combine warm water and active dry yeast. Let it sit for about 10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine all-purpose flour and salt. Mix well.

Make a well in the center of the flour mixture. Add the activated yeast mixture and olive oil. Mix until a dough forms.

Combine Ingredients

Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let Dough Rise

In a mixing bowl, combine ricotta cheese, cooked and chopped spinach, grated Parmesan cheese, nutmeg, black pepper, and salt. Mix until well combined.

Chocolate Lava Cake

Steak Frites

Trezo Mare

Cheesecake

Panna Cotta

Margherita Pizza

Borro Pain Di Nova Toscana

Tunuta Luce 'lucente' Sangiovese/merlot

Etienne Lirac Rouge

Dial Tone Pinot Noir

The Pessimist Red Blend

Silver Oak Cellars Cabernet

Caymus Cabernet

Orin Swift Papillon Cabernet Blend

Chateau Montelena Estate Cabernet

Robert Craig Affinity Cabernet

Daou Bodyguard Petit Verdot/petite Sirah Blend

Girard Petite Sirah

The Prisoner Zin/cab Blend

Allegrini Palazzo Delle Torre

Orin Swift Abstract Grenache/syrah

Saldo Zinfandel

La Spinetta Barbera 'ca Di Pian'

Tinto De La Casa Malbec