This might sound nerdy to some, but I have been making loaves of italian bread throughout the week, nearly three per week. My father-n-law asked why I did not just buy the bread, as I joked about how my kids are already eating me out […]
Month: March 2008
You either love them or hate them. Hard boiled eggs are made in my house nearly six times a year, typically around a holiday for an appetizer, or simply as a healthy snack. There always seem to be that question, each and every time they are made; How long do they cook? Here is my answer and one worth looking back on as you get perfect eggs, each and every time.
- Cold water
- 1/2 tbs of vinegar
In a large saucepan, add your eggs and cover with enough cold water to cover at least an inch or more over the egg. I let my eggs sit in the cold bath for about five minutes. Add the vinegar. Bring the water to a rapid boil, cover, and remove from the heat. Let the eggs sit in the hot water for 12 minutes. Once they are done cooking in the water, remove them with a slotted spoon and add them to a cold bow of ice water to prevent them from cooking. After several minutes, remove them and place in a bowl.
When you are ready to eat them, tap them on a plate, or on the counter, and begin peeling away the shell. Serve with salt and pepper, or simply eat them plain. As a note, store them in the refrigerator for up to five days.
You know those times when you constantly cannot get something out of your mind, especially when it comes to food? I am having one of those times, and you guessed it, the corned beef sandwich is taking over. I typically make corned beef twice a year, in the Spring for St. Patrick’s Day, and once in the fall. Making the corned beef could not be easier, and the result is spectacular in flavor.
- 1 large corned beef
- 2 bottles of beer, I use Harp
- 3 cloves of garlic, rough chop
- 2 bay leaves
In a large pot, add the corned beef, and rub it with the seasoning packet that comes with the corned beef. Add to this the beer, garlic, and bay leaves. You will also want to add water to the pot, enough to cover the corned beef.
Bring this to a boil, then reduce the heat, and simmer for approximately 4-6 hours. Yes, you will have to wait this long!
Once done, remove, and slice against the grain into thin slices. Stack these high on a marble rye bread, and serve with swiss cheese, dark mustard, or a russian dressing.
Trust me, this one is good.