<![CDATA[Bazdarich]]>https://bazdarich.substack.comhttps://substackcdn.com/image/fetch/$s_!xZ3n!,w_256,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F2ce4a7bf-e540-492b-906e-00c3112f9163_1982x1982.jpegBazdarichhttps://bazdarich.substack.comSubstackSat, 05 Sep 2026 00:51:06 GMT<![CDATA[Mozzarella Crostini, Watermelon Gazpacho, Cherry Tomatoes, Cuccs and Shiso]]>https://bazdarich.substack.com/p/mozzarella-crostini-watermelon-gazpachohttps://bazdarich.substack.com/p/mozzarella-crostini-watermelon-gazpachoFri, 21 Aug 2026 12:20:39 GMTThe time is here! Peak Summer Produce!

I wait patiently all year to enjoy this cold appetizer. We used to run this dish at Speedy Romeo in the peak of summer. Its super easy to make and store in the fridge until you are ready to serve.

Recipe below!

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]]><![CDATA[Olive Oil Cake, Rhubarb Strawberry Jam, Rose Sugar Dust, Aged Balsamic, Wild Strawberry Flowers]]>https://bazdarich.substack.com/p/olive-oil-cake-rhubarb-strawberryhttps://bazdarich.substack.com/p/olive-oil-cake-rhubarb-strawberryWed, 29 Jul 2026 14:48:59 GMTThis Olive Oil Cake is always on the menu at Speedy Romeo. We just garnish it differently per the seasons. The cake recipe was inspired by my travels to Italy with Judy Witts Francini.  She took us to meet Dario Cecchini at the Officina De la Bisteca and they always finish with a pile of olive oil cake to share are the table. The cake is always bursting with Olive Oil, the better oil you can find the better the cake. I try to buy a sweet oil and one that is not to spicy.  Single origin is best and last seasons is even better. This interpretation is garnished with Strawberries, Rhubarb, Aged Balsamic and a dehydrated rose powder off the rose bush in my garden. I hope you enjoy! Peace and Love! JB

One of my first YouTube vids! lol! All the step by step process is there.

Detailed recipe is below!

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]]><![CDATA[Norwegian Shrimp Tostada, Fortified Shrimp Roe Mayo, Guajillo Arbol Salsa, Cilantro, Lime]]>https://bazdarich.substack.com/p/norwegian-shrimp-tostada-fortifiedhttps://bazdarich.substack.com/p/norwegian-shrimp-tostada-fortifiedMon, 20 Jul 2026 17:23:30 GMT

What to do when your son insists on order 500 grams of Norwegian shrimp? Make Tostadas! Perfect for summer!

A tip on recipe execution is to gather all your tools and ingredients at the begining so you don’t waste time running around.

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]]><![CDATA[Chocolate Cake Branded Marshmallow and Graham Crackers]]>https://bazdarich.substack.com/p/chocolate-cake-branded-marshmallowhttps://bazdarich.substack.com/p/chocolate-cake-branded-marshmallowSat, 04 Jul 2026 20:33:19 GMTThis dish has been on the menu at Speedy Romeo since we opened in 2012. It’s a classic almost flourless chocolate cake that is “steamed” in the oven and then topped with a fresh marshmallow whip and branded with a hot iron! We guild the s’mores Lilly with crushed graham crackers for some added crunch! Enjoy!

Chocolate Cake

  • One pound butter, cubed

  • 450 g Varlhona 66% chocolate

  • 300 g sugar

  • 8 eggs

  • 30g “OO” flour

First, to line the pan, center the cake pan on a piece of parchment paper and cut lines from the corners of the pan to the corners of the paper. Gently push into the pan, the sides should naturally overlap each other. Rub with butter, and then coat with sugar, tapping out excess.

Place the chocolate and butter into a large bowl and melt over a double boiler, whisking occasionally. When fully melted, add sugar and thoroughly mix, then add the eggs one by one, whisking well after each addition, then add the flour and whisk until the batter begins to separate from the sides of the bowl. Pour into the lined caked pan and cover with two layers of foil. Place in a shallow hotel pan with one quart of water and cook at 350º for 35 minutes, then add one more quart of water and cook a further 35 minutes. Cool fully in the fridge and then cut into 15 square portions.

Marshmallow

  • 6 egg whites, no yolk

  • 300 g granulated sugar

  • 210 g corn syrup

  • 3 vanilla beans

Combine first three ingredients in the kitchen aid mixer bowl. Split the vanilla beans and scrape all seeds into the bowl. Meanwhile bring 2 quarts of water to the boil in the 2½ qt saucepan on the induction burner. Lower the heat to setting 1000 and place the mixer bowl over the pan, whisk constantly to aerate and cook apprx. 6 minutes, until the product is white and fluffy. Attach to the mixer, with the whisk attachment and process on high until stiff peaks are achieved. Place in a six pan and refrigerate.

To Serve

  • One portion chocolate cake

  • Graham Crackers

  • Marshmallow

  • Small Cast Iron skillet

Plate Sequence

Place the brand into a hot oven while you are plating the dessert. Place a piece of cake on a small plate and crumble one whole graham cracker around the cake.  Place a large dollop on top of the cake and set on the pass to await branding.  Take the brand out of the coals and press the brand into the marshmallow until nice and brown.  Serve.

Quick how to vid on YouTube below!

YouTube How to!

]]><![CDATA[Gluten Free Fish and Chips, Mushy Broccoli and Paprika Sauce Tartar]]>https://bazdarich.substack.com/p/gluten-free-fish-and-chips-mushyhttps://bazdarich.substack.com/p/gluten-free-fish-and-chips-mushyFri, 26 Jun 2026 11:59:56 GMTAs a family we have been trying to eat less gluten. Or at least my wife and I are. We don’t say we are allergic or intolerant but we can definitely notice a difference in our bodies and our minds when we consume gluten. This is definitely hard to swallow as someone who absolutely adores pasta (I’ll never give that up!) and bread. I saw this one as a challenge to myself to get a super crispy batter for a fried item. In this instance a nice firm white fish. This type of fish is very easy to come by here in Norway.

I hope you dig it!

Peace and Love!

JB

Gluten Free Fish and Chips, Mushy Broccoli and Paprika Sauce Tartar*

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]]><![CDATA[Garden Caprese Salad Recipe / Chef Tips]]>https://bazdarich.substack.com/p/garden-caprese-salad-recipe-chefhttps://bazdarich.substack.com/p/garden-caprese-salad-recipe-chefWed, 17 Jun 2026 18:59:40 GMT

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]]><![CDATA[Easy Summer Garden Salad]]>https://bazdarich.substack.com/p/easy-summer-garden-saladhttps://bazdarich.substack.com/p/easy-summer-garden-saladWed, 17 Jun 2026 12:46:34 GMT

]]><![CDATA[Hi! Hola! Hei Hei! Kon'nichiwa]]>https://bazdarich.substack.com/p/hi-hola-hei-hei-konnichiwahttps://bazdarich.substack.com/p/hi-hola-hei-hei-konnichiwaThu, 04 Jun 2026 11:15:47 GMTHi!

I am chef Justin Bazdarich!

I own three restaurants. Two in Brooklyn, New York and one in Tokyo, Japan

My oldest is Speedy Romeo! Named after a race horse my partner Todd’s family owned in the 70’s!

We have been on the Michelin Bib Gourmand list for 14 years, offering Pizza, Pasta and other Italian delights! A true neighborhood institution!

My other restaurant is Oxomoco in Greenpoint! We offer Wood Fired Mexican food and have been awarded a Michelin star since we opened in 2018!

My third restaurant is Oxomoco Tokyo which opened in April 2026.

When I am not in NY or Tokyo, I am in Oslo, Norway with my wife and two boys!

I make food films on YouTube, Instagram, and TikTok showcasing dishes that are on the menus at my restaurants on my show called “Goosebumps”.

Easy meals to make at home on my show called “Family Meal”.

As well as cooking in nature on my show called “På Tur”!

There might even be some chef tips, industry secrets and restaurant review / stories!

Please subscribe here on Substack where all my documented written recipes will live.

Peace and love!

JB

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