Geoffrey Zakarian serves up steak on THE Dish

Throughout his 30 year career, Geoffrey Zakarian has become known for his signature sophisticated style and taste. The Iron Chef started his career at Le Cirque, and after presiding over many of the country's best kitchens, created his own hospitality group in New York.

Zakarian runs several restaurants, including The Lambs Club and The Palm Court in Manhattan.

Now, he's sharing signature dishes from those restaurants, including roasted Creekstone Delmonico, black truffle risotto, dirty rice with pine nuts and black pepper, warm wild mushrooms, simple garden lettuce salad, New Year's Eve chocolate rum truffles and New Year's Eve chocolate chip cookies, New Year's Eve chocolate chip macadamia nut cookie and a Kir royale to drink.

Roasted Creekstone Delmonico (yield two portions)

Ingredients:

2 each Creekstone boneless ribeye, 16 oz each, tempered to room temperature

3 oz butter, cold

2 cloves garlic, crushed in the skins

2 each thyme sprigs

2 cups watercress

1 t red wine vinegar

3t olive oil

2 t 25 year aged balsamic vinegar

Kosher salt

Fresh cracked pepper

Fleur de sel

Procedure:

1) preheat oven to 400f and a grill to high heat.

2) season the steaks on each side liberally with kosher salt and pepper. Grill the steaks on each side until caramelized, about 4 minutes per side with grill marks. Transfer the steaks to a rack and roast in the oven until medium rare, or until a thermometer reads 130f, about 6 minutes for a tempered steak. Allow to rest for 10 minutes.

3) heat a cast iron pan to medium high heat, and add the butter. Once the butter begins to brown, add the garlic and thyme, and baste the steaks on each side for about 1 minute, until nearly charred, about 2 minutes in total.

4) remove the steak onto a board to rest again. In a separate bowl, toss the watercress with the red wine vinegar and 1 tablespoon of olive oil. Season with salt and pepper.

5) place the steak on a plate and drizzle around with the remaining olive oil and aged vinegar. Serve on the plate with the salad.

Black truffle risotto (yield four portions)

Ingredients:

2 oz dried porcini mushroom + 1 oz dried porcini

4 qt chicken stock (or as needed)

1 oz canola oil

½ sweet onion, brunoise

8 oz carnaroli rice

1 cup white wine

2 t unsalted butter

2 oz grated parmesan cheese

1 oz mascarpone cheese

2 oz olive oil

Salt, to taste

1 each, fresh black winter truffles

Procedure:

1) bring the chicken stock to a boil with the 2 oz porcini mushroom and 1 oz of dried porcini, take off the heat. Allow to infuse for 20 minutes. Strain the porcini chicken stock through a coffee filter to remove all sand.

2) heat a large saucepan over medium high heat and sweat the onion and mushrooms, with no color. Remove the onions and mushrooms and set aside. Add the rice to the pan and toast it, stirring often until it releases an aromatic and toasty smell. Deglaze with the white wine and reduce by half. Stirring constantly, add the warm porcini stock two ounces at a time until the rice is cooked but still al dente. Fold in the butter, parmesan, mascarpone, and olive oil. Season with salt and take the pan off the heat. Divide into four plates and tap the plate so the rice lies flat.

3) shave the truffle over the rice and serve immediately.

Dirty rice with pine nuts and black pepper

Serves 6 as a side, 4 as a main

Kosher salt

1 cup wild rice

3 tbsp extra-virgin olive oil

2 links hot italian sausage (about 5 oz.), casings removed

4 oz chicken livers, trimmed and finely chopped

1 cup pine nuts

½ cup finely chopped onion

½ cup finely chopped celery

½ cup finely chopped green bell pepper

1 cup chopped scallions (white and green parts)

1 tbsp chopped fresh thyme

½ tsp freshly ground black pepper

½ cup chicken stock

1. Bring a large pot of salted water to a boil. Add the wild rice. Simmer, uncovered, until the grains begin to split and the rice is tender but still a little chewy, 40 to 45 mins (brands of wild rice differ in cooking times, so start checking after 30 mins). Drain.

2. Meanwhile, in a large skillet over medium-high heat, add the oil. When the oil is hot, add the sausage. Cook and crumble with a wooden spoon until the sausage is browned all over, about 4 mins. Add the chicken livers. Cook and stir until no longer pink, about 3 mins. Add the pine nits and toss to coat in the oil. Cook and stir until toasted about 3 mins.

3. Add the onion, celery, and bell pepper and cook until softened, about 7 mins. Add the scallions, thyme, black pepper, and drained wild rice. Pour in the stock and cook until it is absorbed, about 3 mins.

Warm wild mushrooms

Serves 4 - 6

2 tbsp extra-virgin olive oil, plus more as necessary

2 lbs. Mixed wild mushrooms (e.g. cremini, shiitake, chanterelle, oyster and porcini), thickly sliced

1 medium shallot, finely chopped

1 tbsp chopped fresh tarragon

2 tbsp red wine vinegar

2 tbsp chopped fresh italian parsley

Kosher salt

3 tbsp unsalted butter, cut into pieces

12 slices toasted baguette

1. In a large skillet over medium-high heat, add the oil and when it is hot, add enough mushrooms just to cover the bottom of the pan (ultimately, you'll probably cook the mushrooms in 2 batches). Cook the mushrooms without stirring until browned on 1 side and then turn the mushrooms. Continue cooking, stirring occasionally, until the mushrooms are well browned on both sides, about 5 mins. Remove to a plate and repeat with the remaining mushrooms, adding a little more oil to the pan if necessary.

2. Scrape the mushrooms back into the pan. Over medium heat, add the shallot and sauté until tender, about 5 mins. Add the tarragon and vinegar and cook until the mushrooms absorb the vinegar, sprinkle with the parsley and season with salt. Add the butter pieces and swirl the pan until the butter melts and forms a sauce. Serve immediately over the baguette slices.

Simple garden lettuce salad

Serves 4

2 tspvery finely chopped shallot

2 tbspred wine vinegar

Kosher salt

Freshly ground black pepper

2 tspdijon mustard

6 tbspextra-virgin olive oil

16 cupsloosely packed garden leaf lettuce, washed and dried 1½ cupssnipped fresh soft herbs (e.g. parsley, chives, dill, basil, chervil, and tarragon)

1. In a medium bowl, combine the shallot and vinegar. Season with salt and pepper. Let sit for 10 mins to infuse the vinegar with the shallot flavor.

2. Whisk the mustard into vinegar. Whisk in the oil in a slow, steady stream to make a smooth and emulsified dressing.

3. Put the lettuce and herbs in a large serving bowl. Drizzle with about half the dressing and season lightly with salt and pepper. Toss to coat the salad with the dressing, adding more dressing as needed. Serve immediately.

NYE chocolate rum truffles

Ingredients

2 cups milk chocolate

1 stick of butter

1/3 cup meyers rum

1/8 cup glucose syrup

Method :

1: melt the chocolate over a double boiler

2: measure the meyers rum and glucose syrup together

3: cut the butter into small cubes (pea size)

4:add the butter to the melted chocolate

5: use a whisk to stir the butter into the chocolate ,stir until completely melted

6: in a small sauce pan heat up the rum and glucose until the glucose is melted

7: cool glucose rum mix then add to the chocolate base

8: stir until well incorporated

9: ones the chocolate holds a peak use a piping bag with a round number 8 tip

To pipe logs on to parchment paper

10: cool the logs in the fridge until set about 10-15 min

11: use a small knife to cut the chocolate into 1 inch bars

12: optional you can melt milk chocolate and roll the truffles in milk chocolate and dust them with cocoa powder

13: store in the fridge until needed ,keep at room temperature for 30 min before serving

NYE chocolate chip macadamia nut cookie

Ingredients :

2 cup all purpose flour

1 tsp baking soda

½ tsp salt

1 ½ stick butter

½ cup sugar

½ cup dark brown sugar

2 eggs

2 cups 61% dark chocolate (valrhona) roughly chopped

½ cup macadamia nut

Method ;

1: cream the butter with the dark brown sugar and granulated sugar (in a kitchen aid with pedal attachment )

2: measure flour ,baking soda , salt together in a bowl set aside

3: add the eggs to the butter ,scrape down with a rubber spatula

4: chop the nuts and chocolate

5: add the dry to the butter and right away the nuts and chocolate

6; don't over mix the batter just needs to come together

7; use a ice cream scooper to scoop the batter onto sheet trays lined with parchment

8: bake at 325 degrees for about 7-9 min

NYE caramelized popcorn

Ingredients :

½ cup popcorn

½ cup sugar

3 tablespoon canola oil

Pinch of sea salt

Method:

1: in a heavy sauce pan combine the oil ,popcorn ,salt cover with a lit

2; on high heat ,move the pot constantly so the popcorn does not burn

3: takes about 5 min until you hear the popcorn popping

4: ones the popcorn is all cooked set aside

5: in another sauce pan start melting the sugar (dry caramel) to a light brown color

6: constantly stir until all the sugar is melted

7: drizzle over the popcorn until the popcorn is covered with sugar

NYE vanilla marshmallow

Ingredients :

4 gelatin sheet

½ cup water

3 egg whites

1 1/8 cup sugar

1/8 corn syrup

1 vanilla bean split and scraped

1 cup confectionery sugar

½ cup corn starch

Method :

1: soak the gelatin sheets in ice cold water for about 10-15 min

2: in a sauce pan measure sugar , water , corn syrup cook to 250 degrees fahrenheit

3: ones the sugar is at 200 degrees start whipping the egg whites in a kitchen aid mixer with the whisk attachment

4: ones the sugar reached 250 degrees stream in the egg whites carefully

5: take the gelatin out of the water squeeze the excess water

6; add to the hot egg sugar mix ,add vanilla bean zest not the bean

7 : let the marshmallow run until luke warm

8 : while the marshmallow is running cold pre pair a quarter sheet tray dusted with corn starch and confectionery sugar mixed together

9; ones the marshmallow is ready use a large offset spatula to spread onto the tray

10; dust the top with the cornstarch /confectionery sugar mix set aside to set

11; ones set use a hot knife to cut the marshmallow into cubes 1 inch by 1 inch

Kir royale

1/2 oz. Chambord

Fill glass with champagne

Glass: flute

Garnish: lemon twist