Monthly Archives: March 2013

Paska (Easter Bread)

  Easter = Paska bread or should I say Paska bread = Easter? for me the two are inextricably connected.  Growing up with half of my family coming from a Mennonite background, Easter always included Paska... Paska is the sweet citrus filled enriched bread that you see above.  It is always served during this week of the year, and as [...]

2018-08-02T22:57:22+00:00

Ducken Club with oven fries

  Here is a sandwich I've been wanting to replicate for a while now, it is based on a Rob Feenie designed club sandwich at Cactus Club.  The Rob Feenie version uses roasted chicken and roasted duck, so to simplify things, we made ours with a grilled breast of chicken and added some fried duck prosciutto instead.  The bread you [...]

2018-08-02T22:58:14+00:00

Croissants

  Making croissants from scratch always intimidated me.  When I made puff pastry for the first (and only) time it was tough enough to laminate the dough in the hundreds of layers of butter with all the folding, rolling, chilling and waiting... and I knew that making croissant dough has an extra layer of complexity built in as well, as [...]

2018-08-02T22:59:04+00:00

Spaghetti and meatballs

  Right here we have a comfort food classic - here is our take on Spaghetti and meatballs...  or as they are known in spanish - Albóndigas.    A few years ago, when me and Fabio first tried making fresh pasta, we didn’t have a pasta roller -  we used a rolling pin.  We WORKED for our dinner that night, [...]

2018-08-02T23:01:13+00:00