The Dish: "Chopped" celebrity chef Marc Murphy shares recipes

Renowned chef, restaurant owner and "Chopped" star Marc Murphy who has appeared on "Iron Chef America" and "The Rachel Ray" show, among others, got his start as in a kitchen when attended Institute of Culinary Education.

After Murphy graduated, he apprenticed in France and Italy before landing in New York City where he eventually opened his own restaurant called Landmarc followed by Ditch Plains, Kingside, Landmarc, and Grey Salt.

Murphy also just published his very first cookbook, "Season with Authority: Confident Home Cooking,"

And he's shared some recipes which include insights into his life and thoughts.

Menu:

Standing rib roast Brussels + bacon

Fennel gratin

Rosemary potatoes

Chestnut rice pudding

Negroni cocktail

Standing rib roast

Serves 8

Oh, the pressures and stresses of cooking an expensive cut of meat! Because rib roasts can be pricey and chances are you'll cook one only for special occasions, let me try to take as much guesswork out of this as possible. First and foremost, before you put your rib roast in the oven, let it come to room temperature. This may take a couple of hours, but it's a step worth taking. Most recipes are written with that in mind, so putting cold or chilled meat in the oven will result in longer cooking times. Read the recipe carefully, and don't forget to season with authority; the meat can take a liberal hand.

You might also want to make an investment in a good probe-style meat thermometer with a display that stays outside the oven and indicates when the desired internal temperature has been reached. They're not terribly expensive, and they'll tell you exactly when the meat hits the desired temperature. This way, you don't have to constantly open the oven door, letting heat escape, prolonging the cooking time, and drying out the meat.

1 (8-pound) standing rib roast

10 tablespoons (5 ounces) unsalted butter, softened

Leaves from ½ bunch fresh thyme

Leaves from ½ bunch fresh rosemary, finely chopped

6 cloves roasted garlic or garlic confit

Kosher salt

Freshly ground black pepper

1. At least 1 hour before cooking, and preferably 2 hours before, remove the meat from the refrigerator and let it sit at room temperature.

2. Preheat the oven to 450°f; position the rack in the lower third of the oven.

3. Thoroughly pat the rib roast dry; this is very important-if the meat is damp, the butter mixture will not stick.

4. In a medium bowl, combine the butter, thyme, rosemary, garlic, and salt and pepper (don't be afraid to use a liberal hand with the salt), and mix with a fork until uniform. Massage the butter mixture into the meat, distributing it evenly. Place the roast in a large roasting pan with a rack and transfer to the oven. Roast for 25 to 30 minutes, until the meat has browned all over. Reduce the oven temperature to 350°f and continue to cook the meat until the internal temperature registers 115°f, 1¾ to

2? Hours. Transfer the meat to a carving board with a groove to catch the juices, and let rest for about 20 minutes before carving. The internal temperature of the meat will continue to rise and should stop around 125°f--which means your roast is perfectly medium-rare. Serve immediately.

Brussels sprouts with bacon

Serves 4

Brussels sprouts and bacon is one of my favorite combinations- a perfect marriage of textures and flavors. Brussels sprouts are robust enough to stand up to salty, chewy bacon, and in turn, the smokiness of the bacon highlights the sprouts' earthy notes. I like to blanch my brussels sprouts before roasting; I think that the resulting soft, cooked inside and crispy outside make for an unbeatable texture and taste. Blanching, followed by roasting, also brings out the sweetness and keeps the vegetables moist. While it seems like an unnecessary step, skipping blanching often results in dry and often undercooked-tasting vegetables.

Kosher salt

4 cups (1 ¼ pounds) halved and trimmed brussels sprouts

8 ounces slab bacon, diced

Freshly ground black pepper

1. Bring a large pot of salted water to a boil. Blanch the brussels sprouts in the boiling water for 2 to 3 minutes. Drain.

2. Meanwhile, in a large sauté pan, cook the bacon over medium heat until the fat has rendered out and the bacon is crispy and brown, 6 to 7 minutes. Add the brussels sprouts to the pan in a single layer, cut side down, and cook, without stirring, until the sprouts are lightly browned, about 3 minutes. Stir and continue to cook until the sprouts are browned on the other side, 2 minutes more. Season with salt and pepper to taste.

3. Divide the bacon-sprout mixture among four plates and serve immediately.

Rosemary roasted potatoes

Serves 4

This is my daughter's favorite way to eat potatoes, and it's a request she always makes when she comes home from camp. It's now a well-established tradition that the night she's back, no matter what we make for dinner, there is always a side of these roasted potatoes for her. And if I want to make my family truly happy, I make my roasted chicken, leeks vinaigrette, and these potatoes, and everyone is in heaven.

1½ pounds Yukon gold potatoes, scrubbed and quartered

8 shallots, peeled and left whole

2 tablespoons minced fresh rosemary leaves

2 tablespoons olive oil

¾ teaspoon kosher salt, plus more as needed

½ teaspoon freshly ground black pepper, plus more as needed

1. Preheat the oven to 400°f; position the rack in the middle of the oven.

2. In a large bowl, toss the potatoes with the shallots, rosemary, oil, salt, and pepper until combined. Spread the potatoes in a single layer on a large rimmed baking sheet. Roast in the oven for at least 45 minutes, or until browned and crisp, stirring the potatoes every 20 minutes to ensure even browning. Transfer the potatoes, still in the pan, to a wire rack, adjust the seasonings, and serve.

Fennel gratin

Serves 6

I'm a big fan of fennel, perhaps because I spent some of my childhood in Italy, where it enjoys great popularity. It's a fantastically versatile vegetable, and I love to serve it many different ways. This fennel gratin is perfect served alongside any roasted meat and is particularly comforting in the winter. Making gratins is easy; once you get a feel for how they're made, you can adapt this recipe to suit whatever preferences you have. It's also a particularly great way to rescue vegetables that might be past their prime.

6 medium fennel bulbs

Olive oil

Kosher salt

Freshly ground black pepper

1 white onion, thinly sliced

2 garlic cloves, peeled

2 cups whole milk

2 sprigs fresh thyme

1 cup (about 4 ounces) finely grated parmigiano-reggiano cheese

1. Preheat the oven to 375°f; position the rack in the middle of the oven.

2. Trim the fennel bulbs and cut them lengthwise, ½ inch thick, leaving part of the core intact. Save the pieces that fall off or don't hold together-you will use them for the fennel puree.

3. In a large sauté pan, heat enough oil to cover the bottom of the pan over medium-high heat until the oil is shimmering. Season the intact fennel wedges with salt and pepper and add them to the pan. Cook the fennel, without moving, until nicely browned on each side, about 3 minutes per side. You may need to cook the fennel wedges in batches. Transfer the seared fennel to a plate.

4. In a medium saucepot, heat enough oil to cover the bottom of the pot over medium-high heat until the oil is shimmering. Add the onions and reserved loose fennel pieces and cook, stirring, until the onion is soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Season with salt and pepper. Add the milk and thyme and bring the mixture to a simmer. Reduce the heat to medium-low, so the milk is at a lively simmer, and cook the vegetables until the fennel is fork-tender, 10 to 15 minutes. Strain the mixture over a medium bowl and reserve the cooking liquid. Discard the thyme and transfer the fennel and onions to a blender. Add ¾ cup of the parmigiano-reggiano and a few spoonfuls of the reserved cooking liquid and, starting the blender on low speed and gradually increasing to high, puree the vegetables until smooth. If necessary, add a bit more of the cooking liquid to achieve the desired consistency.

5. Brush a 2-quart baking dish with oil and spread a layer of the pureed fennel on the bottom. Top with a layer of the seared fennel wedges and top with the fennel puree. Repeat with the remaining seared fennel and sprinkle the remaining parmigiano-reggiano evenly over the top. Place the dish in the oven and bake for about 20 minutes, or until the cheese and puree are bubbling. Set the broiler on high and broil the fennel gratin for 2 to 3 minutes, or until the top is golden brown. Serve immediately.

Chestnut rice pudding

Serves 4

This rice pudding is a wonderful way to highlight my great-grandmother's chestnut jam and is one of my all-time favorite family recipes. I like to have chestnut jam on hand: I stir it into my morning oatmeal, spread it on toast (its most popular use in our household), and whisk it into pastry cream, but perhaps my favorite way of incorporating it into food is this rice pudding. The earthy sweetness from the chestnuts gives the pudding a subtle sweetness. If you like, you can serve this with a dollop of fresh whipped cream.

4 cups whole milk

½ cup arborio rice

2 tablespoons granulated sugar

Pinch of kosher salt

½ cup chestnut jam

1 teaspoon finely grated orange zest

1. Place the milk, rice, sugar, and salt in a medium saucepan set over medium heat. Bring the milk to a gentle simmer, reduce the heat to low, and simmer the mixture, stirring periodically, until the rice is cooked through and the mixture looks creamy, 30 to 35 minutes.

2. Stir in the jam and orange zest, remove from the heat, and let cool. Serve warm or at room temperature. You can also refrigerate the rice pudding and serve it cold if you prefer.

Burnt orange negroni

David Lombardo wine + beverage director (benchmarc restaurants landmarc + ditch plains)

1.5 oz botanist gin

1 slice of charred orange

.25 oz lemon juice

.5 oz simple syrup

1 oz sweet vermouth

.5 oz aperol

Dash bitters

Char a whole orange on the grill and set aside to cool down. This can be done before and kept in the refrigerator for a few days.

In a mixing glass pour all the ingredients over ice and a slice of the charred orange and shake.

Pour into a rocks glass and drink up!