Ingredients:
475 grams all-purpose flour, 3 1/2 cups
100 grams starter, active and bubbly (1/2 cup)
325 grams water, 1 1/3 cups
10 grams salt, 2 teaspoons

Directions:
Preheat oven to 500F. Heat dutch oven for one hour.(After doing the following) Feed a sourdough starter 4-12 hours before starting the dough, ensuring it is active and bubbly. Combine warm water, active starter, salt, and flour with a wooden spoon or even just your hands in a large mixing bowl. Cover with plastic wrap or a lid and allow to rest for 30 minutes for the water to hydrate the flour. Stretch several times, rotating dough- 3-4 times.  Allow to rest for 6 hours then wrap in banneton that has been dampened and dusted with rice flour. Wrap in a bag and put in refrigerator for 12 hours. Using a lame or razor blade cut designs and pop in oven for 20 minutes. Reduce heat to 475F and put on lid and bake for 15 minutes.  Cool on rack an hour or two prior to slicing. Enjoy!

Recipe makes 36-40 cookies
Ingredients:
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon  kosher salt
24 tablespoons (1.5 cups) salted butter, melted
2 cups packed brown sugar
1 cup sugar
2 large eggs
2 large egg yolks
4 teaspoons vanilla bean paste
16 ounces of chocolate:
(4 ounces Ghirardelli 60% cacao bittersweet chocolate bar, chopped, 6 ounces of Guittard bittersweet chocolate bar, chopped and 6 ounces of 53% cacao dark  chocolate morsels) *chopped in big and small pieces and all the scraps on cutting board.
flaky sea salt to lightly dust on dough before baking

Directions:
In a bowl combine flour, baking soda and salt. In the bowl of your stand mixer, beat melted butter and sugars for 5 minutes until fully combined and fluffy.  Beat in eggs and egg yolks until just combined, add vanilla bean paste.  Slowly add dry ingredients until just combined. Chop all the chocolate to desired shapes and sizes and add with morsels to dough.  Massage chips into dough and put into a larger freezer bag.  Marinate for 24 hours minimum to 4 days. Sprinkle gently with flaky sea salt. Bake on prepared cookie sheet, lined with parchment paper.  Using an ice cream scoop drop 2 tablespoons of dough on sheet, leaving 2 inches between them. Bake for 12-15 minutes, until set and slightly golden. Enjoy1
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Ingredients:
1 rotisserie chicken, skin removed and chicken cut into bite sized pieces. (If the chicken is organic use the carcass for a bone broth. 
4 tablespoons flour
4 tablespoons salted butter
2 tablespoons avocado oil
12 ounces of shitake mushrooms
​1 large shallot, minced
3 large garlic cloves
1 tablespoon of fresh thyme
8 cups chicken bone broth
1/2 cup heavy cream
Cornstarch slurry if not as thick as you like (2 tablespoons cornstarch + cold water)
1 package of gnocchi
salt and pepper to taste
fresh parsley, chopped

Directions:
Over medium heat, heat remaining 2 Tbsp. oil. Cook mushrooms, stirring occasionally, until softened and starting to brown, 10 to 12 minutes; season with salt. Transfer to a plate. In same pot over medium-high heat, melt butter. Add shallots, garlic, and thyme; season with salt. Cook, stirring frequently, until shallots start to soften and garlic is fragrant, about 3 minutes. Whisk in flour and cook, whisking frequently, until smooth, about 2 minutes. While whisking, slowly stream in broth. Increase heat to high to bring to a boil, then reduce heat to medium and bring to a simmer. Cook, stirring occasionally, until slightly thickened and flavors have melded, about 15 minutes. Return mushrooms to pot. Add cream and return to a simmer. Add gnocchi and cook, stirring occasionally, until al dente according to package directions. (If on simmer they may take longer than package directions). Top with fresh parsley, Enjoy!

I enjoy this dessert but in the past at Italian restaurants, the alcohol over powers the dessert.  So, I created my own tiramisu recipe that tastes how I want it to taste.  Just add more alcohol if you disagree. All the other flavors show up to the party.

Ingredients:
1½ cups espresso or very strong coffee room temperature
1/4 cup dark, spiced rum 
1 tablespoon cocoa powder
1/2 teaspoon vanilla
pinch of sea salt
1/2 teaspoon coffee extract
16 ounces mascarpone (452g)
6 large egg yolks
⅔ cup granulated sugar (133g)
2 cups heavy whipping cream (480ml)
Packet of Dr. O's whipped cream stabilizer
2 teaspoons vanilla extract
1/2 teaspoon coffee extract
pinch of sea salt
40 ladyfingers, the real hard Italian kind and 2 packages American kind if you want to line the top
1/3 cup unsweetened cocoa powder (33g)
Powdered sugar (optional)

Directions:
Combine coffee, spiced rum, cocoa powder, vanilla, salt. Set aside. In a stand mixer with paddle attachment beat mascarpone until whipped. Over a double boiler, whisk egg yolks and sugar until sugar is dissolved and mixture reaches 165F.  Whip into mascarpone.  Refrigerate for 15 minutes. Whip cream with a whisk attachment until peaks form, adding vanilla, coffee extract, a teaspoon of coffee mixture for lady fingers and a pinch of sea salt. Fold or whisk in mascarpone mixture.  In a 9 x 13 pan, soak ladyfingers one at a time in coffee mixture for no more than 2 seconds.  I did one second on each side. Line pan with ladyfingers not leaving gaps.  Spread half the whipped mixture over ladyfingers.  Layer another line of dipped ladyfingers and then smooth over the remainder of the cream.  Dust with cocoa powder and I added a bit of dusting of powdered sugar as well.  I also used soft ladyfingers to line the top before dusting to add dimension.  Enjoy! 

Ingredients:
4 pieces of fresh black cod (leave the pin bones in and pull them out when they are cooked so you don't mess up this pretty fish or just eat around them, that's what I did, pulling them out as I put my fork in it)
salt and pepper
2 teaspoons avocado oil
Baby Bok choy, sliced in half

Sauce:
3-4 tablespoons honey
3 tablespoons soy sauce
3 tablespoons white miso paste
1 teaspoon sesame oil

Directions:
Allow fish to be at room temperature. 30 minutes.  Slice and keep skin, it is delicious and good for you! Pat really really try, season with salt and pepper. Start in an oiled hot pan cooking skin side down.  Cook about 4 minutes on each side, ensuring the skin is crispy and fish is cooked through, turning if needed.  Be careful, this is a flaky tender fish so don't mess with it too much!  Blanch sliced Bok Choy in salted boiling water for 5 minutes, dry and sear in a pan glazed with avocado oil.  Plate Bok Choy in serving bowl, topped with two pieces of sablefish.  Whisk together sauce ingredient until smooth and bubbly, pour over fish and Bok Choy. Enjoy!

Ingredients:
Butter pie crust:
1 teaspoon kosher salt
3 cups AP flour
1 cup cold salted butter cut into pieces
7 tablespoons of ice water
1 tablespoon white vinegar

Ube Pie filling:
8 ounces cream cheese, room temperature
1 can of sweetened condensed milk
3 large eggs, room temperature
15 ounces purple sweet potato, roasted and mashed
1 teaspoon vanilla bean paste
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon ginger
1/8 teaspoon cloves & nutmeg
1 teaspoon ube extract

Directions:
Add flour and kosher salt to food processor, pulse in cold butter, slowly add ice water and vinegar  until in comes together. Form into two discs (makes two pie crusts) and wrap. Refrigerate for 30 minutes.  Roll out dough and shape into pie pan.  Put in refrigerator for 20 minutes to help it hold shape.  Par bake at 375F for 15 minutes. Cool. (If you want cut outs use second pie crust) Prepare filling while crust cools. Whisk together softened cream cheese and condensed milk. Beat in the eggs until smooth. Add mashed sweet potato, vanilla, ube extract and spices and beat until smooth. Reduce heat to 350F and cook until center is just set, keeping an eye on crust, for 45-50 minutes. Enjoy!

Ingredients:
Pattern batter:
1.5 oz unsalted butter, (3 TBSP), at room temperature
3 large egg whites, at room temperature
2 oz powdered sugar, (1/2 cup)
3 oz all-purpose flour, (2/3 cup)
Assorted gel food coloring, I used Orange and Chocolate Brown

Swiss Roll:
4 large eggs at room temperature
⅔ cup 135g granulated sugar
½  teaspoon salt
1 cup 142g all-purpose flour
½ teaspoon baking powder
2 tablespoons 30ml milk, room temperature
3 tablespoons canola oil
1 teaspoon 5ml white vinegar
1 teaspoon 5ml pure vanilla bean paste

Filling:
1 cup salted butter, room temperature
3 cups powdered sugar
2 tablespoons heavy whipping cream
1 teaspoon vanilla bean paste
pinch of sea salt

Directions:
Preheat your oven to 350°F. Lightly grease a 15 X10 jelly roll pan and line it with parchment paper. 

Make the sponge batter. Place eggs in the bowl of a stand mixer  with whisk attachment beat on high speed for 3 minutes until very frothy and doubled in volume. Add sugar one tablespoon at a time and beat for 5-8 minutes until pale, thick and tripled in volume. If you're using a hand mixer, it will certainly take 8 minutes on high speed, so don't under-whip it. The eggs should reach the “ribbon stage” where it can hold a figure “8” as it falls back onto itself when lifted with the beaters. Mix in salt.
Whisk together milk, oil, vinegar and vanilla in a small bowl and gradually pour it into the egg mixture while mixing gently on low speed.
Sift flour and baking powder into a medium bowl and whisk to blend evenly. Then, sift it again over the mixer bowl with the beaten eggs in two parts and mix it in gently on low speed until just incorporated, then finish mixing it in by hand using a large balloon whisk or wide spatula until evenly combined, scraping along the bottom of the bowl to evenly incorporate the ingredients.
Spread the batter evenly into prepared pan and bake for 12-15 minutes if using a 10x15-inch jelly roll pan or 10-12 minutes if using a 11x17-inch sheet pan. Bake until lightly golden and it springs back when pressed gently. Do not over-bake or it will tend to crack since the surface will be dried out. Transfer pan to a wire rack to cool for a minute so it is easier to handle.
Meanwhile, lay a tea towel onto a work surface. Sift icing sugar generously over the warm cake to cover the surface. Run a knife along the edges of the pan to release the cake, then carefully but swiftly invert it onto a clean kitchen towel or another large piece of parchment paper. I find you'll have less chance of cracking if you use a kitchen towel. Gently peel off the top layer of parchment that the cake was baked in. Then, while the cake is still warm, gently roll it into a reasonably tight log starting from the short side and incorporating the kitchen towel or parchment as you are rolling. Let the cake cool completely in this rolled shape with the seam side facing down.
Make the filling. Combine all ingredients in a medium bowl and beat with an electric hand mixer until it forms firm peaks. 
Assemble the cake. Unroll the cooled cake and and spread in filling, roll tightly and wrap in plastic wrap and refrigerate over night, minimum two hours.  Enjoy!

Ingredients:
Cookie Crust:
1 package of dark chocolate oreos
6 tablespoons salted butter

Filling:
4 8-ounce packages cream cheese
2 cups sugar
3 tablespoons AP Flour
2 teaspoons vanilla bean paste
6 eggs, room temperature
1/2 cup sour cream, room temperature
1/2 teaspoon salt
1 package of lady fingers
3 tablespoons espresso
1 tablespoon dark cocoa powder
2 tablespoons water

Topping:
1 cup salted butter
3 cups powdered sugar
1/4 cup heavy whipping cream
pinch of sea salt
1/2 teaspoon vanilla bean paste
Dusting: dark chocolate cocoa powder

Directions:
Pulse cookies in a food processor and combine with melted butter. Press into prepared cheesecake pan.  In a stand mixer with a paddle attachment beat cream cheese until smooth, add sugar and flour.  scrape and egg eggs one at a time then remaining ingredients. Pour into crust, soak lady fingers in chocolate espresso mixture and press into top.  Beat buttercream until smooth and pipe in a swirl on top and dust with dark cocoa powder!  Enjoy!