Golden-seared chicken thighs simmered in white wine and stock, served over silky, stretchy pommes aligot made with plenty of butter and cheese. Finished things off with a crackly-topped crème brûlée and a slow night in with friends.
Tackled a beef Wellington with Dean and Deacon—tenderloin from Evergreen, mushroom duxelles, prosciutto, and crisp puff pastry. Served with roasted potatoes and asparagus. One of the most satisfying things I’ve ever made.
Valentine’s Day dinner: NY strip with hand-cut fries and a silky béarnaise sauce. Crisp edges, tender center, and a good excuse to make something a little extra.
Smashed thin and stacked with crispy bacon, melted American cheese, and sizzling onions. Served on toasted buns with homemade chips and a cold Coke.
Last fall break, Dad, Dean, and I went to the Albuquerque Balloon Fiesta and got hooked on the classic New Mexican breakfast burrito. Flour tortilla, scrambled eggs, crispy potatoes, cheese, bacon, and green chile sauce. Delicious.
Crab cake benedict on sourdough with poached eggs.
Snow day at GT calls for a cozy late breakfast: sourdough French toast with cinnamon and maple syrup.
Homemade gingerbread cookies for our annual Christmas party. I baked a big batch and we spent the evening decorating them together, definitely one of my favorite traditions.
Freshly made lemon curd poured into a homemade flaky crust—next up, whipping glossy meringue to top it off before a quick torch. Nothing like a from-scratch pie start to finish.
Whipped feta topped with cranberry compote and chopped pistachios—sweet, salty, tangy, crunchy. A perfect party app.
