The Daring Kitchen- Scones/Biscuits

Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!

Although i cant say my scones were light and fluffy, they certainly were delicious and full of flavor. I used an older recipe given to me by a baking class for butterscotch scones, but since Whole Foods doesn't have butterscotch, i used peanut butter instead. 

Roast Beef Sandwiches

So an impulse buy while walking past the meat counter at my favorite grocery yielded a beautiful two pound eye of round roast all tussed up like a little package. I really did not have much of an idea of what to do with it but quickly decided on a sandwich with some French Country Boule and horseradish mayo. I turned the oven to 500 and while it was heating salt and peppered the roast which browned on all sides prior to going into the oven. The oven was turned to 475 for 14 minutes after which it was turned off. I had a temperature probe in the meat and waited for it to get past 145. At 152 I removed the roast and let it rest for about 10 minutes while I prepared my mayo with fresh grated horseradish. I did not get a picture of the actual sandwich, I was to hungry.


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Location:Asbury St,Houston,United States

Scallops with a friend

While writing the Christmas dinner blog, I found pictures of some scallops I had made with spinach and garlic served over egg noodles. This dinner was with a friend that I knew loved scallops. I personally have and some trepidation about making them and was actually worried about serving them to someone who proclaims, scallops are her favorite dish. As I was shopping for fresh scallops, the fish mongrel was actually cooking some and let me try one, nice and brown outside and beautiful creamy in the middle. We exchanged cooking tips and it home I went. I rinsed my scallops and dried them very well in paper towels. Then using a little fat, cooked them for two minutes each side. My test scallop came out perfect the first time. After, I sautéed some spinach with garlic and served everything with egg noodles.


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Location:Asbury St,Houston,United States

Christmas Dinner

I am a little behind on my blogging so I thought I would try and catch up on some of the projects since the last time. For Christmas, I found myself home with out "The Boy" and thought I would do something less traditional and a slab of ribs caught my eye while shopping for ingredients for macaroni and cheese. I used a dry rub of brown sugar, salt, cayenne and other seasonings which I liberally rub on both sides of the slab. I let this sit for a couple of hours while a braising liquid was made from molasses, vinegar and other seasonings. I wrapped the slab in foil and carefully poured the braising liquid into the foil. This packet was placed in a 225 degree oven for about four hours. I wanted some baked beans on used canned because I was lazy. Unfortunate, they were not very good even with jazzing them up with the condensed braising liquid from the ribs. With the ribs being done, I cooked down the liquid to a nice glaze which was brushed onto the ribs. I used a torch to get a nice caramelization of the glaze and this what came like. I a nice bourbon would be the perfect drink for the meal.


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Location:Houston