Nonna’s Gnocchi

By: TED CORRADO Ingredients 450 g russet potatoes 450 g ricotta 250 g all purpose flour 100 g grated parmigiano 6 egg yolks Salt to taste Directions Boil the russets skin on until tender, remove from liquid and peel while still hot. Pass through ricer or mill until smooth. Season your potatoes with salt to…

Pineapple Fried Rice

Pineapple Fried Rice

By: Chef Craig Wong (This recipe was originally published in “Toronto Life”) Ingredients ½ pound of shrimp 1 cup sliced mushrooms 3 eggs 2 cups of cooked, cooled rice ½ cup diced pineapple 1 cup spinach 2 cloves of garlic 2 ounces soy sauce 2 ounces of neutral oil such as canola or grapeseed Directions…

Pizza at Home 2 Ways

Pizza at Home 2 Ways

By: Rocco Agostino – Chef Ingredients: Active Dry Yeast Pizza Dough Flour 500 g Water 350 g Salt 15 g Olive Oil 20 g Dry Active Yeast 7 g Sugar 12 g Directions Active Dry Yeast Pizza Dough Mix all ingredients in a bowl until it resembles a shaggy consistency and let rest for 30…

The Indira Scone

The Indira Scone

By Indira Ramnarine – Pastry Chef Ingredients: This yields 24 2×2” pieces 305 g ap flour 145 g pastry flour 110 g sugar 1 tsp salt 1 tbsp baking powder 1 lb cold butter ½ cup cold cream ¼ cup cold milk 166.66 g Blueberry ½ tsp vanilla/zest Mix flours baking powder sugar then add…

Chocolate Babka
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Chocolate Babka

By Paula NavarreteI first experienced it on a trip to New York to Russ and Daughters.Ever since, it’s always something I’ve loved. It makes a great snack and great chocolate French toast. Paula’s Chocolate Babka Recipe Equipment Loaf pan, (* though it can stand on its own) Stand mixer (can be done by hand) Ingredients…