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Continue reading →: Cinnamon Raisin Sourdough BreadCinnamon Raisin Sourdough Bread This cinnamon raisin sourdough bread blends the comforting sweetness of a classic breakfast loaf with the depth of sourdough flavor. The dough uses both sourdough starter and a touch of commercial yeast for a balanced rise and consistent texture. Soft, aromatic, and ribboned with a buttery…
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Continue reading →: Confit Croquettes with Tomato Jam & Pea PuréeDuck Confit Croquettes with Tomato Jam & Pea Purée Sous-vide confit • Panko crust • Sweet tomato jam • Silky pea purée Duck confit is one of the most luxurious preparations in French cuisine—slow-cooked duck legs preserved in their own fat until fall-apart tender. By using sous vide, we can…
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Continue reading →: Braised Short Ribs with Goat-Cheese Polenta and GremolataBraised Short Ribs with Goat-Cheese Polenta & Gremolata Short ribs are one of my favorite cold-weather meals — they slow-cook into unctuous, fall-off-the-bone goodness, their jus concentrates into a glossy, savory sauce, and they pair beautifully with a warm, creamy polenta. This version keeps the braise straightforward, purees the braising…
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Continue reading →: Gluten-Free Chocolate Chip CookiesIngredients (makes ~24 cookies): 1 cup (225 g) unsalted butter, softened 3/4 cup (150 g) brown sugar, packed 1/4 cup (50 g) granulated sugar 2 large eggs 1 tsp vanilla extract 2 1/4 cups (270 g) gluten-free all-purpose flour (contains xanthan gum, or add 1 tsp if not) 1 tsp…
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Continue reading →: Halloween Candy BrowniesHalloween Candy-Stuffed Brownies with Browned Butter These Halloween brownies are loaded with candy inside and topped with M&Ms halfway through baking. Browned butter gives them a rich, nutty flavor, perfect for a festive treat! This is my post halloween trick or treating tradition Ingredients 1 cup (2 sticks) unsalted butter…
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Continue reading →: Mexican Street Corn Dip with Hatch ChilesMexican Street Corn Dip with Hatch Chiles Serves: 6–8 | Prep Time: 15 minutes | Chill Time: 1 hour This chilled Mexican Street Corn Dip takes classic elote flavors and gives them a smoky, creamy twist. Roasted corn and red onion are lightly sautéed with garlic for a rich, caramelized…
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Continue reading →: Herb-Crusted Sous Vide Pork Loin & Roasted Sweet PotatoesHerb-Crusted Sous Vide Pork Loin & Roasted Sweet Potatoes A cozy, fall-inspired dinner — tender sous vide pork infused with garlic and herbs, finished with a golden sear and served alongside caramelized roasted sweet potatoes. Serves: 4–6 Sous vide: 2½–3 hrs Roast potatoes: 30–35 mins Introduction This fall-inspired meal highlights…
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Continue reading →: Homemade ButterHomemade Butter Fresh, silky butter you make in minutes from heavy cream. This simple technique yields rich butter and buttermilk you can save for biscuits or pancakes. Use fresh, high-quality cream for the best flavor — optionally culture the cream first for a tangy, bakery-style butter. Ingredients Ingredient Amount Notes…
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Continue reading →: Perfect White Sourdough BreadPerfect White Sourdough Bread A classic white sourdough: open but tender crumb, crisp crust, and a mild, balanced tang. This formula (500 g flour, 72% hydration) is designed for home bakers and professional cooks alike — it works beautifully when started at 6:00 p.m. and given an overnight cold retard…
Hello,
I’m Gary
Welcome to Admiral’s Table — where comfort meets creativity in the kitchen. I’m a Navy chef with a passion for crafting approachable, flavor-packed recipes that bring people and Nations together, whether you’re cooking for a crowd or just two at home. Here, you’ll find dishes inspired by my events, my time as a personal chef, and my love for simple ingredients that tell a story. Pull up a chair, grab a deli cup of coffee, and let’s make something delicious together.
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