Not your mother in laws scones,but mine.

My wife's mother is quite a cook.Both my mother in law and father in law are foodies like us. Recently she passed on this recipe and I love it. Most scones are either too hard or just taste like they need to be dipped in something to be good. These scones are soft ,almost creamy and full of great flavor.Wife has put blueberries,cranberries and some mixed dried fruit in them and I just love them. I eat more than my fair share which is unlike me.

Bonnie's Sweet Milk Scones

Makes 10-12 scones depending on the size of cutter used.

Ingredients
2 cups unbleached all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon table salt
4 tablespoon granulated sugar
5 tablespoon unsalted butter
3/4 cup whole milk
Some dried fruit.Add to taste.Blueberries,cranberries etc..

Instructions

1.Adjust the oven rack to the middle position and heat oven to 425 degrees.

2.Mix first 5 ingredients making sure the butter is chilled. Cut the butter into smaller pieces.Then using a food processor or mixer process till you get something that resembles coarse meal.

3.If making by hand(preferred method)make a well in the center of the mixture and pour in milk.Working quickly add fruit then blend the whole thing into a soft slightly wet dough.Make sure you don't over work the dough as it will become tough.Move the dough onto a well floured surface.

4.Quickly roll dough into a half inch thick roll.Use a lightly greased and floured biscuit cutter to stamp the dough.Be firm and precise to avoid waste.You will probably have a little waste ,make another 1/2 inch roll ,being careful to not over work the dough and punch the last bits.Then place the rounds onto a well greased baking sheet 1 1/2 inches apart.Bake until scones are light brown.8 to 10 minutes.
Serve immediately or store.

The search for good Gnocchi.

In France the first test a cook faces is can you make a good omelet.Well in Italy the test is can you make Gnocchi. In Italian it means little lump and thats how some bad Gnocchi can feel in your stomach.When visiting Italy I had some great versions ,usually served as a starter.Here in the US we tend to see huge portions and the pasta itself is super heavy and starchy. I hate to order it cause I am almost always disappointed.So recently I was at a cigar club dinner,they close down the restaurant and 100 guys file in to eat,smoke and drink the night away. You pay a flat fee and get some cigars and a multi course meal.Usually the food is ok ,but nothing to really inspire me.But on this night I was in for a treat.We started off with some mediocre appetizers and a basic salad. Then they sat a plate full of pasta in front of me,it was half ravioli and half Gnocchi in a cream sauce. The ravioli was good, but the Gnocchi was a revelation.It was light ,it was tasty and the sauce matched it perfectly.This was the best Gnocchi I have had outside of Tuscany.I went down to the kitchen at the end of the night thinking I might coax the recipe from the chef.Well he had left early so no magic gnocchi recipe for me. We have eaten at this place before and the food was decent.I am going to go back soon and see if they can pull off the Gnocchi magic again. Here is the link to the Yelp review.
http://www.yelp.com/biz/sapore-italiano-restaurant-burlingame

I will update this after my next visit..

Who we are.

My wife and I are total foodies..With no professional food experience this is all opinion and there is really no reason to listen to us.But we hope you do anyways.
We are in our mid 30s with a little one on the way.We eat out once a week ,but cook a lot.Our area of operation is the San Francisco bay area. Wife is the recipe maven and I am the grill guy. Our goal in this is to share the recipes that we use and the experiences with food that we have.From the taco truck to fine dining we hope to share it all with you. Your opinions and comments are welcome.

EAT UP..