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Rantings of an Amateur Chef

In the CBH Test post, I professed my love for Corned Beef Hash. While I rarely make it myself, it is a critical test for any place I am going to breakfast. Lucky for me, a neighbor down the street, Bill, is a fellow cook and he not only makes his own hash… he makes his own corned beef. The other day he invited me down while he was making hash.

The corned beef is beautiful and it contrasts with the large chunks of potatoes.

Bill peeled, diced and simmered the potatoes to get them soft.

One of the corned beefs that he had made. Here he cuts it into large slices.

And into the food processor it goes to get a chop.

Post food processor view.

Mixing it with the potatoes.

On the griddle….

And deliciousness on a plate!

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Perfect scones

BRITRISH.COM

There’s always been something tremendously daunting to me about the prospect of making scones. Maybe it has something to do with all of that butter being crumbled or cut into really small pieces. I say, life is too short to do any of that. Maybe it has something to do with cutting out triangle shapes of dough. (Way more complicated than circles, right?)

I don’t know. I can’t put a finger on it. But after a co-worker brought in some fresh baked scones, still warm and slathered with butter, I became a believer. I decided to throw caution to the wind and try to make a batch at home.

What I’ve discovered is that a cream scone recipe is infinitely easier – no butter to mix in! – and the results are light, flaky, fluffy gorgeousness. My go-to recipe comes courtesy of Epicurious.

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