Adapted from recipe by Jessica Merchant of How Sweet Eats
yield: SERVED ABOUT 4
total time: 1 HOUR
* Ingredients can be found at the market
1 tablespoon olive oil*
1 tablespoon unsalted butter*
1 yellow onion, diced*
3 pounds potatoes, peeled and chopped*
4 to 5 cups chicken or vegetable stock
2 bulbs roasted garlic*
1/3 cup cream*
1/4 teaspoon salt
1/4 teaspoon pepper
Roasted Garlic: Preheat oven to 375. Chop off the top portion of the garlic head to reveal cloves. Lightly rub back and forth to remove paper and peel any excess paper off. Pour about a teaspoon of olive oil on top the garlic cloves and let soak for 10 minutes.
Cover with foil and roast in a baking dish for 45 minutes, or until golden brown. To eat or add to recipe: let cool, then squeeze from the bottom of the garlic head to remove caramelized cloves.
Garlic Potato Soup: Heat a large stock pot over medium heat and add olive oil and butter. Once melted, stir in the onion with a pinch of salt and cook until softened, about 5 minutes. Add the potatoes and enough stock to cover the potatoes – starting with 4 cups and use more if needed. Bring the mixture to a simmer. Cover and cook until the potatoes are tender and falling apart, about 20 to 30 minutes. Turn off the heat.
Carefully add the mixture to a blender. Squeeze out the roasted garlic cloves and add them to the blender too. Puree the soup until totally creamy and smooth. Pour the mixture back into the pot and heat over low heat. Add the cream, salt and pepper. Taste and season additionally with salt and pepper if needed.
Saratoga Springs — Rose C. Reynolds, 99, passed away on Wednesday, August 2, 2017.
Graveside services were held 1pm Monday, August 7 at Greenridge Cemetery, Lincoln Ave.
Arrangements are under the direction of the William J. Burke & Sons/Bussing & Cunniff Funeral Homes.
Online remembrances may be made at www.burkefuneralhome.com.
FRIDAY, JULY 28
Friday will feature the Curlin Race, restricted to 3-year-olds, $100,000 1 1/8 dirt mile.
Breakfast at Saratoga, presented by B95.5 FM Breakfast Club
Fans are invited to enjoy breakfast on The Porch of the clubhouse while the thoroughbreds train on the main track. Breakfast is held from 7 to 9:30 a.m. and is available on a first-come, first-served basis. The morning buffet is $18.50 for adults and $10.25 for kids. Mornings at Saratoga also welcome fans to go behind the scenes with a free, guided backstretch tram tour. Tram tours begin at 7:30 a.m. and depart from the clubhouse entrance approximately every 15 minutes through 9 a.m. Tours are available on a first-come, first-served basis and are 45 minutes in length. Breakfast and tours are available daily, except Travers Day, Saturday, August 26.
Woodford Reserve Fridays at The Post
Racing fans are invited to continue their day at Saratoga with Woodford Reserve Fridays at The Post, the lively bar and entertainment sport located adjacent to the paddock. Each Friday of the meet will feature a DJ and dancing, cocktail samplings and trivia at The Post following the day’s final race
Taste NY: Craft Beer
Taste NY: Craft Beer event, which offers guests a selection of New York craft beers available for sampling each Friday in partnership with the New York Department of Agriculture and Markets. Fans will be able to sample five craft beers for $5 at the Berkshire Bank Saratoga Pavilion from noon to 5 p.m.
Stop by the Community Booth this week to learn more about North Country Wild Care. This organization helps with injured and orphaned wildlife in the upstate region. After rehabilitating the animals, they are released back into the wild. Animals of all kinds are accepted, from squirrels and rabbits to owls, beavers, and foxes. The Community Outreach Booth’s goal is to interract with racegoers and share information about each week’s organization. On Saturday, the Community Booth will feature the Permanently Disabled Jockeys’ Fund.
SATURDAY, JULY 29
Jim Dandy Day
Jim Dandy Day memorializes the horse that won one of racing’s most memorable upsets. The Jim Dandy Race is now run at 1 1/8 mile on dirt, Grade 2, $600,000. Alfred G. Vanderbilt Handicap is Grade 1, 6 furlongs in dirt, $350,000. Amsterdam Race is 6 ½ furlongs in dirt, Grade 2, $200,000. Bowling Green Race is Grade 2, 1 3/8 on turf, $250,000.
Peremanently Disabled Jockeys’ Fund Awareness Day
Saturday’s highlight is an autograph signing and photo opportunity with funds going toward the Permanently Disabled Jockeys’ Fund. This event will be mirrored across the country with many other racetracks partaking. Stop by the Community Outreach Booth for more information.
Taste NY: Food and Artisans
Taste NY: Food and Artisans, a lively on-track market where guests can sample and shop food and crafts in the Berkshire Bank Saratoga Pavilion from 10:30 a.m. to 5 p.m. The market will be held each Saturday and Sunday of the 2017 meet. The events will be complemented by handicapping tutorials and racing tips from the Bets Squad, as well as the opportunity to learn more about NYRA Bets and NYRA XP.
Ketel One Party at The Post
The fun will continue each Saturday of the season with the Ketel One Party at The Post. Saturday evenings at Saratoga will feature music from a DJ following the day’s final race, cocktail samplings and giveaways.
SUNDAY, JULY 30
G3 Shuvee Handicap
Grade 3 race for 1 1/8 mile in dirt for $200,000.
Taste NY: Food and Artisans
The Sunday edition of the market will welcome guests to the Berkshire Bank Saratoga Pavilion from 10:30 a.m. to 5 p.m. Racegoers will also be able to learn about the brand new NYRA XP mobile app that was launched last week. NYRA XP is an app that helps attendees pin their car, for easier locating after the races, locate your seats and inform you of the closest restrooms, concession stands and ATMS. App users can also buy their tickets and watch the races live from their smartphone.
Today the booth will feature the Saratoga WarHorse Foundation. This foundation is non-profit and works directly with war veterans suffering from PTSD. It offers them a three day event in which they work with retired thoroughbreds. All lodging, classes, travel, and food is free of charge for the veterans.
Moet and Chandon Mimosa Sundays
Stop by The Post Bar every Sunday from 2:00 p.m. to 4:00 p.m. to sample mimosas. Must be 21+ to enjoy.
MONDAY, JULY 31
A race for 3-year-old fillies on turf for 5 ½ furlongs, $100,000.
Berkshire Bank Family Monday
Monday will be highlighted by the return of Berkshire Bank Family Mondays from 11 a.m. to 4 p.m. in the Berkshire Bank Saratoga Pavilion. All kid-friendly games and activities, including the opportunity to pet a retired thoroughbred, are free of charge, with the exception of one designated activity which carries a suggested donation to benefit a local school or PTA. This week features a Reptile show.
Monday will feaature the American Cancer Society. Stop by the booth to find out how you can aid the foundation in cancer eradication and prevention.
TUESDAY, AUGUST 1
DARK DAY, NO RACES.
WEDNESDAY, AUGUST 2
A seven furlongs race on dirt, $100,000.
Are you feeling lucky? Come celebrate the Irish culture and heritage with traditional Irish music, dance, and food. The event will take place at the Berkshire Bank Saratoga Pavilion from 11:00 a.m. to 5:00 p.m.
Wednesday the booth will be hosting K9s for Warriors. This organization provides service dogs to veterans suffering from PTSD among other service time ailments. “Our goal is to empower them to return to civilian life with dignity and independence,” according to their website. Stop by the community booth today for more information.
Moet and Chandon Wine Wednesdays
Every Wednesday The Post Bar will host this event offering different wine samples to participants 21+.
THURSDAY, AUGUST 3
A 1 ¾ race on dirt, $100,000.
Taco and Tequila Thursdays
On every Thursday of the season, come enjoy tacos and margaritas at The Post restaurant while listening to a live flamenco guitar performance. This event takes place after the day’s final race.
Taste NY: Wine, Cider, and Spirits
Taste NY will be offering a variety of samples every Thursday from 12:00 p.m. to 5:00 p.m. for the wine, cider, and spirits lover. $5 for five samples, 21+ to participate.
SARATOGA SPRINGS — The Saratoga 150 Committee today announced the two newest inductees to the Hoofprints Walk of Fame at Saratoga Race Course: memorable filly Molly Brant and champion horse Sun Briar.
Modeled after the Hollywood Walk of Fame, the Hoofprints Walk of Fame was installed outside the clubhouse gates to Saratoga Race Course in 2013 in conjunction with the sesquicentennial celebration of the first organized race meeting in Saratoga Springs. The Hoofprints Walk of Fame honors the most prolific and notable horses to compete at Saratoga Race Course during its illustrious history. The additions of Molly Brant and Sun Briar bring the total number of inductees to 38.
The bronze plaques prominently feature the thoroughbred’s name alongside the names of its sire, dam, owner, trainer, and jockey. The plaques also feature the horse’s year of birth and signature wins at Saratoga Race Course.
“We are delighted to welcome these two worthy new additions to the outstanding class of thoroughbreds who make up the Hoofprints Walk of Fame at Saratoga Race Course,” said Saratoga 150 Honorary Chair John Hendrickson, who conceptualized the project in conjunction with the Saratoga 150 committee. “These equine athletes are certainly to be credited for the excitement and thrill that make a day at the races so enticing and memorable. The Hoofprints Walk of Fame honors the real stars of the sport while providing a unique and educational retrospective of our history.”
Owned by Sanford Stud of Amsterdam, NY, Molly Brant was trained by H.H. Hyner and W. Hayward and ridden by George Odom. Her memorable wins include the Adirondack in 1902; the Saranac in 1903; the Delaware, Champlain and Merchants and Citizens in 1904; and the Delaware again in 1905.
Owned by W.S. Kilmer, Sun Briar was trained by Henry McDaniel and ridden by Willie Knapp. His memorable wins include the Hopeful, Saratoga Special and Grand Union in 1917; the Travers and Delaware in 1918; and the Champlain in 1919.
The selection committee consists of National Museum of Racing Librarian Allan Carter, racing historian and author Ed Bowen, and turf columnist Michael Veitch.
“It is an honor for the Hoofprints Walk of Fame to welcome Molly Brant and Sun Briar to the list of thoroughbreds who have made a historic mark at Saratoga Race Course,” said Veitch.
Horses are considered for the Hoofprints Walk of Fame based on their accomplishments in major stakes races at Saratoga Race Course, throughout its history of more than 150 years. The selection committee considers additional horses for the Walk of Fame on an annual basis. Among the notable thoroughbreds inducted to the Walk of Fame include Affirmed, Man o’ War, Native Dancer and Secretariat.
For more information about Saratoga Race Course, visit www.NYRA.com/Saratoga.
SARATOGA SPRINGS — Frank J. Wozniak Jr., age 84, passed away on Thursday, May 18, 2017.
A funeral service was held Monday, May 22, 2017 at Compassionate Funeral Care in Saratoga Springs.
Interment with military honors was held Tuesday, May 23, 2017 at Gerald B.H. Solomon Saratoga National Cemetery in Schuylerville.
By Chef Dan Spitz
* Ingredients can be found at the market
- 1 cup, packed, of fresh pea shoots*
- ½ cup of fresh parsley leaves*
- ¼ cup of fresh mint leaves*
- 2 garlic cloves, smashed and roughly chopped*
- ½ cup grated parmesan*
- ½ cup lightly toasted walnuts
- 1 cup good quality olive oil*
- 1 teaspoon fresh lemon juice
- Salt and pepper to taste
1. To make pesto using a food processor or Cuisinart, combine the pea shoots, parsley, mint, garlic, and 2 oz of olive oil and pulse until nearly smooth.
2. Continue by adding the parmesan and walnuts, pulse again until combined.
3. Then, while the machine is running, slowly pour in the remaining olive oil and a pinch of salt and fresh cracked pepper. Turn off and taste for salt and lemon.
Enjoy on eggs, sandwiches, salads, pasta, and just about any savory breakfast, lunch, and dinner dish. Buon Appetito!
Hello my Foodie Friends. Among my “many talents” is the natural ability to tell a good story. Many of my stories are from my parents, relatives and siblings and are based on gatherings of family events that have occurred over the years. Getting the scoop on family stories is something we do beginning in our childhood and continues through our years with our own children. Family stories are a collection of tales about people, places, and events related to your family and your ancestors. Every person has a story to tell.
The memorable stories of our lives and of others in our family take on special importance, even if everyone tells different versions of the same event. These tales are family heirlooms held close to the heart. They are a gift to each generation that preserves them by remembering them and passing them on to future generations, and will become some of the most valuable and exciting information you can document about your family history. By getting the scoop on your family stories, and learning more about the personalities and heritage of your ancestors, they become more than just names and dates. They become real people with real struggles and dreams and triumphs in their lives just like you.
This week’s top cooking tool is the portion scoop. This is one item that we love in the kitchen. Portion scoops are standard-sized scoops used to measure out food, both cooked and uncooked. They look like ice cream scoops and have a spring release that scrapes your food/ice cream/cookie dough out of the scoop once it has been measured. The odd thing about them is that they come in strange sizes, like #16 and #24, rather than in sizes that you might ordinarily associate with cookie baking, such as “a 1-inch ball” or “a rounded tablespoon.” The numbers on portion scoops refer to fractions of a quart (32-ounces), or the number of scoops of a particular size it takes to make 32-oz. With this system, you know that a #16 scoop is 2-oz and a #24 is 1.5-oz. The general rule is the larger the number, the smaller the scoop, and when you are picking out a scoop you can simply choose one based on the size of the cookie you’d like to make (or whatever else you might be portioning out).
Portion scoops are designed for kitchen professionals to standardize their products and to keep a handle on costs. These scoop sizes ensure that they get exactly the same number of servings (or balls of dough) per batch or per recipe without wasting any product – and that the customers always get the same amount of product for their money. And it is how they keep the cookies in a bakery display window looking so perfect, too.
There are so many innovative things to make with a scoop. Here are 10 things to make with a Scoop
1. Assemble sandwiches. Whether you’re making chicken salad sandwiches or ice cream sandwiches, a large scoop will give you just the right amount of filling. Smash it a little, and add the top of the sandwich. The same idea applies for homemade ravioli, enchiladas, stuffed zucchini or peppers, and pot stickers.
2. Form cookies. This works whether you’re making no bake cookies or ones that need to be cooked. All of the cookies will be perfect circles if they start out as nice balls, and since they’re all the same size, they’ll all be finished cooking at the same time.
3. Fill muffin tins. Whether you’re making muffins, cupcakes, or eggs in your muffin tin, a scoop will give you the same amount of batter in each cup. No one will fight over whose cupcake is bigger!
4. Make pancakes. It’s nice to not worry about the size of each pancake. If you use the same scoop for each pancake, the finished products will all be exactly the same size. Or, if you use a smaller scoop and a larger scoop, you can easily make a Mickey Mouse pancake.
5. Make easy truffles. Start with a simple chocolate ganache. I use 6-8 ounces of semi-sweet chocolate chips, 3 tablespoons of butter (cut into small cubes), and 1/2 cup of heavy cream. Mix that together and microwave in 30-second increments until you’re able to stir it into a smooth, creamy liquid. Then let it cool, just enough that it will hold its shape. Use a scoop to form balls of chocolate, and then roll them in powdered sugar, colored sugar, chopped nuts, sprinkles, cocoa powder, or whatever you want.
6. Brownie lollipops. This is a fun recipe where you start with a slightly cooled pan of brownies. They need to be warm enough to work with, but not so hot that they fall apart. Using a small scoop, form brownie balls (avoid the hard edges; eat those instead). Insert a stick into each one, and then dip it into melted chocolate. Finish the lollipops off with a sprinkle of powdered sugar, colored sugar, sprinkles, or other garnish.
7. Dessert balls. What little athlete wouldn’t like a baseball made from Rice Krispies? Or a soccer ball made from a brownie and decorated with frosting? Or even a basketball made from cantaloupe? Use a scoop to make the balls.
8. Meatballs. Honestly, Paula makes her meatballs by hand. However, when she has to make large amounts for a large gathering, she uses a scoop to form them into perfect balls. You can also use a scoop to form crab cakes (press the balls down a bit) and hamburgers (press them down a lot).
9. Form dumplings. When I was little, my mom made dumplings to go with stews. They’re basically balls of dough dropped into hot broth towards the end of cooking.
10. Fill your decorator. I use my smallest scoop to fill my decorator with frosting for making cakes and egg yolks for filling deviled eggs. I use a larger scoop to fill my cookie press. I use a scoop because the spring makes the sticky stuff pop right out into the decorator or press easily, and I don’t have to dirty a bunch of spoons.
Here is a delicious recipe that many of my Italian family members would make using a portion scoop:
Orange Drop Cookies
2/3 Cup Shortening
3/4 Cup Sugar
1/2 Cup Orange Juice
1 Zest of California Naval Orange
2 Cups Flour
1/2 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1/2 Tsp. Salt
Preheat Oven to 400 Degrees
Mix shortening, sugar and egg
Stir in orange juice and orange zest
In a separate bowl, stir dry ingredients together
Add dry ingredients slowly to wet ingredients, gently mix by hand
Scoop mix down with a spoon and drop onto an un-greased baking sheet
Bake each tray for 8 - 10 minutes, or until lightly browned on edges
Mix 2 1/2 Tbsb. of soft butter, 1 1/2 Cups Confectionary Sugar, 1 1/2 Tbsb. Orange Juice and drizzle over cookies
These are so yummy. I remember as a child, loading my pockets with these cookies and handing them off to my brothers and sisters while my mother and aunts were in the kitchen making tons of Italian cookies for a family event. Well, that’s another family story I have!! Stop by Compliments to the Chef located at 46 Marion Avenue. We have a variety of scoop sizes to meet your culinary needs. During the times you are in the kitchen cooking and eating with your family, get the scoop and share family stories. Your family stories are guaranteed to become absolutely priceless possessions in your family for many generations to come. Remember: “Life Happens in the Kitchen.” Take care, John and Paula