Author Archives: Björg Farstad

Restaurant-Style Buffalo Chicken Wings

Crispy Buffalo Chicken Wings – This extremely popular creation came out of a New York restaurant in the 60’s. They covered them in a special sauce and served them with a side of celery and blue cheese. Since then, Buffalo wings have become game day food in the United States served at bars, restaurants or ordered as take out. It is popular around the world. Now I have made them at home and found the secret of the sauce. You can make them too!

Beef on Weck

Beef on weck is a classic Buffalo sandwich. It’s thinly sliced roast beef served on a caraway and coarse salt coated roll. It’s salty, meaty, and very satisfying. The “on weck” part comes from the name of the roll, Kummelweck. These rolls can be hard to find outside of the Buffalo region, but you can easily make them at home. They are served with horseradish sauce and a side of warm beef jus for the most authentic experience.

Cloud Eggs Sandwiches (Baked Eggs Nests)

When I was growing up one of the treats at night after coming in from the barn was warm cheese sandwiches and hot chocolate milk. But sometimes my mom made some really festive hot sandwiches with sausage and with whipped eggwhites on top and the eggyolk in the middle. This particular weekend as I was thinking what to make from the frozen eggwhites I got nostalgic and I started to think about my moms special sandwiches and how it was made and wanted to make it myself.

Norwegian Christmas Pressed Ham

Growing up in Norway on a farm we used to slaughter a pig for Christmas. From the meat we had food throughout the coming year. My mom used everything on the pig. I now tried to make one special pressed ham she would make especially for the holiday. We would eat this as cold cut on bread for breakfast and on sandwiches as an evening meal coming in from the barn. The spices made the kitchen smell Christmas.