• 3 lbs oxtails and/or some other cuts of beef with lots of bones and marrow
• 2 gallons water
• 4 inches ginger
• 2 onions
• 1/2 cup nuoc nam (fish sauce)
• 10 whole star anise
• 5 whole cloves
• 1 cinnamon stick (“1-4 inch”)
• 1/2 teaspoon fennel seed
• 2 tablespoons salt
• 4 bay leaves
• 1 lb rice noodles (preferably “1/4 inch”)

• 1 bunch cilantro
• 1 bunch basil leaves
• 1 bunch mint leaf
• 1 thinly sliced onion
• 4 cups bean sprouts
• 2 limes , cut into wedges
• 1 lb filet mignon or 1 lb top sirloin steak , sliced very thinly
• hoisin sauce
• sriracha sauce (hot chile sauce)

Add the water and the oxtails to a large stockpot and boil, skimming away the fat from the top regularly. While that’s boiling, peel and halve the onions. Broil the onions and the ginger on a foil-lined pan for 20 minutes, turning them as needed to keep from charring. While the onions and ginger are broiling you need to make a spice pack for your broth. Place the cloves, star anise, cinnamon, and fennel seeds in a piece of cheesecloth and tie it closed with cooking twine. If you cut the twine off long, you can wrap it around the handle of your stock pot and make retrieving the spice pack at the end a little easier. Now add the spice pack, fish sauce, broiled onions & ginger, salt, and bay leaves to the pot. Simmer without covering for five to six hours, during which time the delicious smells will drive you absolutely insane with hunger. Maybe have some chips or something, I don’t know. I’m not your mom.

At this point you’re going to take everything out. First remove the spice pack and fish out the bay leaves, onions, and ginger. Then remove the oxtails from the broth after simmering and set them aside. When they’re cooled off enough, remove the meat from the bones (this should be very easy after simmering for five or six hours) and return the bones to the pot. (At this point we set the meat aside to be eaten later with the soup. You don’t have to, you can just use the sliced steak. Do whatever you like, but if you decide to use all that delicious meat you should be careful to separate the marrow “caps” from the meat and bones and throw them away.) Allow the broth to simmer with just the bones for another hour or two until you get the flavor you want. Be careful about adding salt–you want some flavor, but you don’t want it to be a super salty soup.

In the meantime, prepare your noodles and garnishes.  Start some water to boil for the noodles, and soak them in cold water until it’s ready. Arrange the herbs, bean sprouts, and lime wedges neatly on a plate or scatter them around your kitchen, whatever works for you. If you’re using steak, slice it as thinly as possible–it’s not going to be cooked, except by the hot broth being poured over it in the bowl, so you want very thin slices. When the water for the noodles is boiling, turn the heat back up on the broth to get a low boil going. Drain the noodles, place them in a bowl with a few slices of beef and/or the leftover ox tail meat on top, and ladle in the broth over the top. Garnish with whatever herbs and sauces you like (I personally go basil, cilantro, lime juice, bean sprouts, and sriracha, but there are all kinds of options.) Now eat! Chopsticks or a fork will help you get through the dense part, but you’ll eventually want a spoon for the broth as well. Enjoy!

Remove tough stems of spinach. Bring a large pot of salted water to boil. Add the spinach and cook for 2 minutes. Transfer to a colander and drain. Using the back of a large spoon, press spinach to release as much water as possible, then chop coarsely.

Using a medium saute pan over medium heat, heat the butter. Saute shallots until softened, about 4 minutes. Add garlic and cook until fragrant, about 1 minute. Using a wooden spoon, add the flour and cook, stirring, 3 minutes. Slowly add warm milk and simmer, whisking, 3 to 4 minutes to thicken. Whisk in cheese (if using) and nutmeg, season with salt and pepper. Add spinach and cook, stirring, until heated through, about 2 minutes..

2 sticks (8 oz.) unsalted butter, softened, plus more for the pan
2 cups all-purpose flour, plus more for the pan
5 oz. unsweetened chocolate
¼ cup instant espresso powder
2 Tbsp. unsweetened cocoa powder
1 cup bourbon, rye, or other whiskey, plus more for sprinkling
½ tsp. kosher salt
2 cups granulated sugar
3 large eggs
1 Tbsp. vanilla extract
1 tsp. baking soda
Confectioners’ sugar, for garnish (optional)

Preheat oven to 325°F. Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans).

In a heatproof bowl set over – but not touching – a saucepan of simmering water, melt the chocolate until just smooth, stirring occasionally. Let cool.

Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Stir until the powders dissolve. Add the whiskey and salt. Let cool.

Using an electric mixer, beat the butter until fluffy. Add the sugar, and beat until well combined. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down the sides of the bowl with a rubber spatula.

With the mixer on low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with the whiskey mixture. It may seem like there is too much liquid, but don’t worry; it’s okay. Scrape the batter into the prepared pan, and smooth the top. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 10 minutes for a Bundt pan. (Loaf pans will take less time; start checking them after 55 minutes.)

Transfer the cake, still in its pan, to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey (maybe 3 teaspoons).   Cool completely before serving, garnished with confectioners’ sugar, if you like.

Note: This cake tastes even better on the second day, when the intensity of the alcohol mellows a little bit.

Yield: 10 to 12 servings.

Ingredients:

• 1 (1-pound) package lasagna noodles
• 4 cups (1 pound) shredded mozzarella cheese
• 1 (15-ounce) container ricotta cheese
• 1 pound bulk Italian sausage, cooked, drained, and crumbled
• 1/2 cup grated Parmesan cheese
• 2 (26-ounce) jars Pasta Sauce, any flavor
• 2 eggs

Preheat oven to 350°. In medium bowl, combine ricotta cheese, Parmesan cheese, egg and 1 cup mozzarella cheese; mix well. In 13×9-inch baking dish, spread 1 cup pasta sauce. Layer with half each of the lasagna noodles, ricotta cheese mixture, sausage, remaining pasta sauce and mozzarella cheese. Repeat layering. Bake uncovered 40 minutes or until hot and bubbly. Let stand 15 minutes before serving

• 2 1/2 sticks unsalted butter, plus more for pan
• 2 1/4 cups AP flour, plus more for pan
• 1 1/2 tsp baking powder
• 1 1/2 tsp salt
• 2 cups brown sugar, packed
• 1/2 cup sugar
• 3 eggs
• 2 1/2 tsp vanilla extract
• 1 c. chopped pecans

Preheat oven to 350 degrees.  Butter and flour a 9×13 baking pan. In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat and let cool until solid.  Whisk or sift together flour, baking powder, and salt.

Combine browned butter and both sugars and stir until well combined.  Beat in eggs one at a time.  Beat on med-high speed until light and fluffy, about 3 minutes.  Add the vanilla and beat until combined.  Add flour mixture and pecans.  Mix until thoroughly incorporated and pour into prepared pan.

Bake until a cake tester inserted in the center comes out clean – 35-40 minutes.

• 3/4 c. butter, softened  (I usually use half butter, half shortening for a chewier cookie)
• 1 c. sugar
• 1/4 c. “robust” molasses
• 1 egg
• 2 t. baking soda
• 2 c. flour
• 1/2 t. ground cloves (opt.)
• 1/2 t. ginger
• 1 t. cinnamon
• 1/2 t. salt
• 1/2 c. raisins (opt.)

Mix together the butter and sugar, add the egg and molasses, beat on high until fluffy. Mix together the dry ingredients and add to the wet ingredients on low speed, add raisins. Chill dough, roll into 1″ balls, roll in granulated sugar. Place on a parchment or silicone mat covered baking sheet, bake 375 F for 8-10 min. Makes about 4 dozen.

Cauliflower Chorizo Soup

• 2 heads cauliflower, cut into florets and washed
• 4 cups low fat chicken broth
• 4 ounces raw chorizo (more or less is fine)
• 4 garlic cloves, smashed
• 3 T. kosher salt (to taste)
• tomatoes and smoked paprika for garnish (optional)

Steam the cauliflower florets until they’re tender.  (I did mine in the microwave because I was so very hungry.  It worked.)  Meanwhile, quickly saute the garlic and chorizo until they’re just barely cooked.  Add the chicken broth and steamed cauliflower.  Bring to a boil, cover, simmer for 10 minutes.  Blend until smooth.  An immersion blender is ideal, if you cut the florets small enough.  Salt to taste, enjoy with hunks of tomatoes and a dash of paprika.*   Serves 8-10, depending on how hungry you are.

*Now that I’ve finished my bowl, I think it would be a good with a slug of truffle oil on top.  But then I feel that way about truffle oil on most things so you may disagree.

Ingredients:

Preheat the oven to 350 degrees F.

Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.

Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.

Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.

Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

Tenderloin and Stuffing:

• 1 large pork tenderloin (2-3 lbs), butterflied (If you’ve never butterflied a tenderloin, learn how here)
• 10 oz  bulk mild Italian sausage (or link sausage with the casings removed)
• 10 oz ground veal
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• 4-5 large garlic cloves, diced
• 1/2 cup mozzerella cheese, shredded
• 1/2 cup parmesan cheese, shredded
• 2 shallots, diced
• black pepper

Marinade:

• 1 cup white wine (chardonnay or pinot grigio)
• 1 tbsp extra virgin olive oil
• kosher salt, to taste
• 1 shallot, diced
• garlic powder, to taste
• cracked black pepper, to taste
• dried oregano, to taste

First butterfly the tenderloin as thinly as possible and then make up for the difference with a meat tenderizer. (Don’t worry about overdoing it–you want the tenderloin as thin and with as much surface area as humanly possible.) Once it’s as thin as you can make it set it aside and get to work on the marinade. Take all of the ingredients above and whisk together until everything is evenly distributed. Put the tenderloin in a sealed container or ziploc bag and pour the marinade in over it, turning and flipping it until it’s evenly covered on all sides. Marinade in the refrigerator for at least an hour, preferably three or four.

Now, in a mixing bowl combine the rest of the ingredients by hand. (This part is messy, and fun! It’s like making a giant meatball.) Make sure everything is evenly distributed throughout, cover, and refrigerate until the pork is done marinating. Have a glass of wine, you probably deserve it by now and you’ve got that bottle from the marinade sitting right there, just asking for it….where were we? Right, the tenderloin. Lay the tenderloin flat with the fatty side down. Lay the stuffing down in a cylinder down the middle of the tenderloin, leaving about an inch at either end. Tie up the tenderloin as demonstrated in the video here. Pre-heat the oven to 425°. In a large saute pan or cast iron skillet over medium-high heat, sear the pork on all sides to seal in the juices for cooking. Move the pan to the oven and bake for 60 minutes or until the internal temperature reaches 160°. Let the finished tenderloin rest about five minutes, then slice on an angle into serving-sized pieces. Enjoy!

• 3 eggs
• 1 c. sugar
• 1/2 c. fresh lemon juice
• 1/4 c. butter, melted
• 1 T. grated lemon zest

In a double boiler, beat eggs and sugar.  Stir in lemon juice, butter, and lemon zest.  Cook over simmering water, stirring frequently, ~15 minutes or until thick enough to coat the back of a spoon.  Chill.