Baked Pesto Black Sea Bass
Biceps Rissoto
Valentine's Day 2025: Four Courses, One Mission
Valentine's Day. My wife deserves something special. So I'm cooking four courses—and this time, both kids are helping.
Lumi is my sous chef again. Lui is... well, he's enthusiastic. He hands mom flowers and a card. Lumi helps me prep. This is what Valentine's looks like in the Matsuda house.
Cooking is the best education
Antipasti: White Asparagus with Hollandaise Sauce
Antipasti: White Asparagus with Hollandaise Sauce
We start elegant. White asparagus—the kind you only see in spring, delicate and sweet. I blanch them until just tender, then arrange them in a wooden bowl.
The hollandaise? Classic French technique. Egg yolks, butter, lemon, a touch of white wine vinegar. Whisked over gentle heat until it's silky and golden. I drizzle it over the asparagus and finish with fresh parsley.
Lumi watches me make the sauce. "It's so yellow, Papa." Yeah it is. LOOK at that color.
Porcini mushroom
Pecorino Romano and Parmesan
Primo: Porcini Mushroom Risotto
Primo: Porcini Mushroom Risotto
Now we go Italian. Arborio rice, slowly cooked with chicken stock, white wine, and dried porcini mushrooms that I rehydrated in hot water. That porcini liquid? Pure umami. I add it to the risotto as it cooks.
The technique: stir. Add stock. Stir. Add stock. Be patient. Let the rice release its starch. That's how you get the creaminess.
Finish with butter, Parmigiano-Reggiano, and more grated cheese on top. The mushrooms add this DEEP earthy flavor. This is comfort in a bowl.
Parsley and lemon… Simple is the best
Secondo: Baked Pesto Black Sea Bass
Secondo: Baked Pesto Black Sea Bass
The main event. Whole black sea bass, scored and stuffed with fresh herbs and garlic. Then I coat the entire fish in homemade pesto—basil, pine nuts, olive oil, Parmesan, garlic.
Into a 400°F oven for about 20 minutes. The skin crisps up. The pesto forms this herby crust. The fish inside stays moist and flaky.
When it comes out? The smell. Oh my god.
Chocolate Panna Cotta
Dolce: Chocolate Panna Cotta
Dessert has to be chocolate. But I'm keeping it clean—sweetened with stevia instead of sugar. Chocolate panna cotta with a dark chocolate garnish and fresh red currants around the plate.
Rich. Silky. Just sweet enough.
My wife smiled through every course. The kids were proud of their work. Lumi plated the asparagus with me. Lui gave mom a rose.
This is what Valentine's Day should be. Not reservations. Not crowded restaurants. Just showing up for the people you love—with real food, real effort, and real presence.
Happy Valentine's Day to my incredible wife. You're worth every course.
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2025
- Feb 14, 2025 Baked Pesto Black Sea Bass
- Jan 31, 2025 Veal with Maitake Cream Sauce
- Jan 1, 2025 Osechi 2025
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2024
- Dec 25, 2024 French Cassoulet 2024
- Nov 28, 2024 Thanksgiving 2024
- Nov 2, 2024 Tonkotsu Ramen
- Oct 6, 2024 Pork Chop with New England Apple Sauce
- Sep 27, 2024 Tsukemen: The Dipping Noodle
- Sep 6, 2024 Chicken Paitan Ramen Yeah K style
- Aug 14, 2024 New England Shio Ramen
- Jul 14, 2024 Miso Tanmen
- Jun 20, 2024 Chashu Pork & Chicken Oil: The Secret to Restaurant-Quality GF Ramen at Home
- Jun 16, 2024 The Boston Paella
- May 4, 2024 Beef Tongue Stew
- Apr 25, 2024 Classic Gluten-free chicken shoyu ramen
- Feb 22, 2024 Vegan Gluten-Free Ramen
- Jan 31, 2024 Grilled Artichoke Salad with a sprinkle of reindeer bone broth
- Jan 1, 2024 Osechi 2024
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2023
- Dec 25, 2023 French Cassoulet 2023
- Dec 24, 2023 Christmas Eve Duck Breast
- Nov 29, 2023 Thanksgiving 2023
- Sep 24, 2023 Roast Beef Bowl
- Jul 4, 2023 Black Ink Paella
- Jun 17, 2023 The Father's Day Ribeye: Teaching My Kids to Eat with Fire
- May 14, 2023 Biceps Rissoto
- Feb 14, 2023 Chicken Confit
- Jan 31, 2023 Wild Boar with Wagyu Ragù
- Jan 8, 2023 Lobster and Salmon Roe Pasta
- Jan 7, 2023 “Okuizome” (first meal) for Lui
- Jan 1, 2023 Osechi 2023
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2022
- Dec 25, 2022 French Cassoulet 2022
- Dec 24, 2022 Duck breast marmalade
- Nov 24, 2022 Thanksgiving 2022
- Nov 19, 2022 Buffalo Testicle
- Nov 6, 2022 Meal Prep for my Family
- Aug 21, 2022 Pescatore Boston
- Aug 14, 2022 Mussels Italian Style
- Aug 12, 2022 Steak with foie gras
- Jan 31, 2022 Capon Covered with Caul Fat
- Jan 1, 2022 Osechi 2022
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2021
- Dec 25, 2021 French Cassoulet 2021
- Dec 24, 2021 Duck breast Balsamic vinegar glaze
- Nov 25, 2021 Thanksgiving 2021
- Sep 18, 2021 Pigeonneau (squab)
- Sep 12, 2021 Summer Salad
- Jul 25, 2021 Bison Bulgogi
- Jul 18, 2021 Bison Bolognese
- Jul 4, 2021 Epic Surf & Turf
- Jun 26, 2021 OMAD
- May 7, 2021 Pan Seared Pork Chops
- Apr 25, 2021 Rice malt marinated NY strip steak
- Apr 17, 2021 Pasta & Salad
- Mar 6, 2021 Lamb Ribs with Blackcurrant sauce
- Mar 3, 2021 Chicken with Mustard Butter Sauce
- Feb 26, 2021 Joi's Ginisang Pechay with Ground Pork and Shrimp
- Feb 14, 2021 “Okuizome” (first meal) for Lumi
- Jan 31, 2021 Slow Braised Wild Bore
- Jan 1, 2021 Osechi 2021
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2020
- Dec 25, 2020 French Cassoulet 2020
- Dec 24, 2020 Sauteed Duck breast with Foie Gras
- Nov 26, 2020 Thanksgiving 2020
- Sep 20, 2020 Buffalo Testicles Stew
- Aug 16, 2020 Beef Tongue Stew
- Jun 16, 2020 Kitchari Cleanse
- May 9, 2020 Tagliatelle con Gamberi e Melanzane
- Feb 15, 2020 Pasta Negra con Langostinos
- Feb 14, 2020 Salted Cod on Carrot Purée
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2019
- Dec 28, 2019 New England Favorite
- Nov 28, 2019 Thanksgiving 2019
- Aug 4, 2019 Buffalo Spleen
- May 12, 2019 Pichania
- Mar 29, 2019 Probiotic Sour Soup
- Feb 14, 2019 Uni carbonara
- Jan 31, 2019 Faisan rôti
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2018
- Nov 23, 2018 Thanksgiving 2018
- Oct 22, 2018 Short Rib or Vegan Bolognese
- Jun 18, 2018 Meatless Monday
- May 5, 2018 Venison Medley
- Jan 31, 2018 Beef tongue
- Jan 1, 2018 New year 2018
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2017
- Dec 25, 2017 Cassoulet
- Nov 20, 2017 Fermented Foods
- Sep 2, 2017 Crépinette
- Jul 16, 2017 Sourdough Bread
- May 7, 2017 Kombucha Challenge
- Apr 28, 2017 Keto Meal Ideas
- Apr 3, 2017 Miracle Noodles
- Jan 31, 2017 Braised lamb belly
- Jan 7, 2017 Venison Steak
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2016
- Dec 9, 2016 Beaujolais nouveau & Venison
- Oct 16, 2016 Gibier and Bordeaux
- Sep 20, 2016 Lapin Braisé à la Bière
- Jul 16, 2016 Opus One 2008
- Jul 3, 2016 Meatless Meatball
- Jul 1, 2016 Paleo Friendly Plate
- May 22, 2016 Le Fromage de Tête
- May 6, 2016 Gluten Free Challenge 4
- Apr 28, 2016 Spaghetti Squash
- Apr 21, 2016 Intermittent Fasting
- Apr 16, 2016 Potée
- Apr 14, 2016 Sauerkraut
- Mar 27, 2016 Gluten Free Challenge 3
- Mar 18, 2016 Detox Pasta
- Feb 24, 2016 COTELETTES D'AGNEAU
- Feb 21, 2016 Ratatouille
- Feb 9, 2016 Atelierkitchen Zen 3
- Jan 21, 2016 Galette for Cheat Meal
- Jan 14, 2016 Zucchini Pasta
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2015
- Nov 30, 2015 Filet de Canard à la grenade
- May 24, 2015 Osso Bucco lamb shank
- May 7, 2015 Paella de Quinoa
- Apr 7, 2015 Gluten Free Challenge 2
- Mar 31, 2015 Gluten Free Challenge
- Mar 17, 2015 Atelierkitchen Zen 2
- Mar 11, 2015 Fegatto di Vittello al burro all'aglio
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2014
- Oct 17, 2014 Atelierkitchen Zen
- Sep 15, 2014 Duck Again!
- Aug 18, 2014 Duck is the best
- Jun 16, 2014 Caramelized Pork belly
- Jun 9, 2014 Monkfish Risotto
- May 27, 2014 Summer Vegetables Curry
- May 15, 2014 Beef achilles
- May 8, 2014 Crystal Clear Ramen
- Feb 3, 2014 Choux farci au Saumon (Salmon stuffed Cabbage)
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2013
- Jun 13, 2013 Chicken with Avocado Pesto
- Apr 1, 2013 Manitas de cerdo guisadas
- Mar 20, 2013 Fiber Madness Marinara Sauce
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2012
- Nov 11, 2012 Pumpkin Carbonara
- Sep 22, 2012 Pate de Fois
- Sep 12, 2012 Pulpo a la Gallega
- Sep 7, 2012 Lemon Garlic Pasta with Chicken, Red and Green
- Sep 6, 2012 Shrimp and Eggplant with Spicy tomato
- Jul 26, 2012 Black ink Pasta with Shrimp and Scallop
- Jul 19, 2012 Lobster Pasta with Tomato Cream Pasta
- Jun 16, 2012 Ragu alla Bolognese
- Jun 16, 2012 Bolognese with Eggplant
- Jun 6, 2012 Spaghetti alla Puttanesca
- Jun 4, 2012 Homemade Sangria
- May 20, 2012 Spring Vegetable with Cream sauce Pasta
- May 15, 2012 Carbonara
- May 9, 2012 Risotto di Vongole e Fungi
- Mar 28, 2012 Squid and Sea Urchin with Lemon Pasta
- Mar 28, 2012 Luxury Seafood with Tomato Cream Pasta
- Mar 19, 2012 Linguine alle Vongole Rosso
- Mar 18, 2012 Linguine alle Vongole Bianco
