Instructions

Mix all ingredients in a whiskey glass with ice, and think progressive thoughts.

Instructions

Begin with the mashed potatoes (let's be real, it's the best part).
Peel and cut your potatoes into 1 1/2 inch chunks. Toss into a pot of salted water and bring to a boil.

Boil for 15ish minutes until potatoes are softened-- you can test by shmushing a potato chunk with the bank of a fork and seeing if softened potato comes up between the tines.

Drain potatoes and add to a mixing bowl with butter, half and half, most of the cheddar, and tsp of salt. Mix with a hand mixer until smooth.

Cover and set aside with remaining cheese.

Now for the Shepherd's Pie Meatloaf! Preheat your oven to 375.

Sautee celery, onion, and garlic with olive oil until caramelized (about 7 minutes). Allow to cool before adding to a mixing bowl with lamb, beef, worcestershire, mustard, egg, tomato paste, thyme, bread crumbs, salt and pepper. Mix, and feel free to use your hands to shmush everything together (used to be my favorite disgusting part as a child).

Now it's time to form your personal sized meatloaves. On a parchment lined baking sheet, divide your meat mixture into two portions and shape them into rough ovals. Make an indent in the center of each loaf-- this will accomodate your peas and carrot mix!

Spoon your mashed potatoes on top and sprinkle remaining cheddar cheese. Spritz with a bit of extra oil, and place in the oven.

Bake, until mashed potato topping is golden brown and meatloaf is fully cooked through (about 50 mins).

Devour, pausing only if you happen to hit Andrew Shepherd's big speech moment.

Instructions

Begin by assembling your ingredients. I have a ham steak here, since I didn't want to deal with an entire spiral Virginia ham-- take note men, I'm easier to impress than Sydney.

For the dressing, use my simple French Vinaigrette here, and add a bit of greek yogurt for additional creaminess. Toss all of your other ingredients together and drizzle dressing on top. Super simple, elegant, and not too heavy before a romantic waltz with POTUS.

Instructions

Hey, look-- it's all your ingredients! Note the patriotic color combo of red, white, and blue. I'm all about the details.

In a small saucepan, bring the cream to a simmer over medium heat. Add the white chocolate and until it is melted. Remove from heat.

In a separate bowl, whisk egg yolks with 2 3/4 tbsp sugar and salt until smooth. Add the white chocolate mixture by the tablespoon-ful to the egg yolk mixture, whisking continually to prevent scramby eggs. AAdd the vanilla last.

Pour custard batter into two 5 inch ramekins, and place each ramekin in a baking dish. Pour enough water into the baking dish so that a little over half of the ramekins are submerged (about 3/4 of an inch). This "water bath" is what will make your creme brulee set.

Bake for about 45 minutes, until set (you'll know they're done when they only SLIGHTLY jiggle).

Allow to cool, then refrigerate the custards until fully chilled. Just before serving, remove custards from the fridge and sprinkle a tsp full of sugar on top of each. Place under the broiler until caramelized, 3 to 4 minutes. Alternatively if you’re fancy like me, use a blow torch to caramelize the sugar.

Top with a mix of blueberries and raspberries and SWOON.