Author: John Reardon

Hello  my Foodie Friends!   

With the weather changing, days getting shorter, and the weather getting cooler, a nice cup of tea can be a great companion to the beautiful autumn mornings or an afternoon break. Over the years, we have seen an increase in customers using electric kettles to boil water. Using an electric kettle to boil water has become fashionable since they are efficient and will help you boil water in a short period. Most electrical kettles are highly efficient and will deliver instant results. Have you ever boiled water on the stovetop and then walked away and forgotten about it? With an electric kettle, you won’t have to worry about that happening anymore. An electric kettle heats water faster and more efficiently than boiling water on the stovetop and automatically shuts off when the water begins to boil.

The kettle comes with an element that allows it to heat water fast and does not require that it be placed on a stove top to boil. All you need to do is to plug it into an outlet and place it on the counter and allow it to boil your water. The kettle allows the water to boil fast and come with additional security measures that allow it to turn off automatically. The fact that it turns itself off after the water has reached its boiling point means that it cannot boil dry and get damaged in the event you forget to switch the power off.

There are many reasons for convenience in using the electrical kettle being that it is specifically designed to be used to heat water. The kettle can heat more water in a matter of 2-4 minutes, making this an ideal appliance when it is used in homes. An electrical kettle can safely be used in the dormitory or a hotel room.  It is important for students who would prefer to make a cup of tea fast and catch up with a lesson early in the morning. It is portable and can easily be kept in the cardboard. You can use an electric tea kettle to heat water for French press coffee.

At Compliments to the Chef, we have various brands of electric kettles to assist with brewing tea or coffee.  Drinkers who love white and green tea will find it rewarding once they buy it. The electric kettle is designed to prevent incorrect brewing that often leads to unpleasant harshness and bitterness. It is sensitively designed to allow the tea to boil to a correct temperature that meets the needs of tea takers. 

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place for the tools you need for your autumnal delights. Enjoy your quiet time having a cup of tea. Remember my Foodie Friends, “Life Happens in the Kitchen.”

Take Care, John & Paula

Hello my Foodie Friends!   

Let’s talk about desserts, a confectionery course that completes your meal or maybe more than that, brings joy to everyone’s face after a delicious bite. There is no denying the fact that desserts bring us some level of happiness. My father-in-law’s favorite part of the meal was the dessert. Although he would always finish everything on his dinner plate, he would have room for the anticipated dessert that was to come. I have to admit, that I have a bit of a sweet tooth as well. 

Among the plethora of baking items that our customers have been coming into the store for; the cooking torch has become a must-have kitchen accessory for any gourmet home chef. The cooking torch lets you achieve that crunchy, caramelized layer of sugar on top of your custard. The cooking torch is not limited to just crème brûleé, though. You can use it for bread puddings, baked Alaska, and even for melting cheese on top of soup. Here are some other ways to use your cooking torch: Although we love adorning fiber- and protein-packed oatmeal with fun and healthy toppings, some mornings need a little more than a drizzle of honey. Torching your toppings is the perfect way to give your oats an exciting new makeover. Not to mention, it’ll totally wake you up. Top your bowl with fat-blasting unsweetened cocoa powder and cinnamon, and torch away to lend the spices some smokiness. For those with a sweet tooth, make a simple bananas foster oatmeal by mixing a few drops of vanilla extract into the oats and then garnishing with sliced bananas, cinnamon, and honey. Then, allow the torch to caramelize the toppings. Whether you’re layering slices on sourdough or sprinkling the good stuff on a bowl of homemade French onion soup, perfectly melted cheese can be achieved in minutes with a kitchen torch. For meat that’s best served a little undone—like lamb, prime rib, and roast beef—lightly char the surface with your torch before popping the protein in the oven. This method also works well with fish. Just scald the skin on your salmon fillet for that extra bite. And for a crowd-pleasing appetizer, wrap grilled asparagus in turkey bacon and set it aflame to up the flavor factor and impress your guests before dinner is even served.

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place, to get the tools you need to make delicious desserts and when you are asked to “carry the torch”.  Remember my Foodie Friends; “Life Happens in the Kitchen”.

Take Care, John & Paula

Making someone special their favorite meal can be one of the nicest gifts to give someone. Gifting a meal takes the experience – both for you and the recipient – to the next level. What better way to acknowledge exciting news than with a gourmet dinner experience? Gifting a meal is a unique way to show your appreciation, whether it’s for a special occasion, new baby, birthday, sympathy, or just because you want to show someone you care – making a special meal can be an invaluable gift that the recipient will surely love. Food is wonderful because it is involved in nearly every part of our lives. We celebrate by eating; we welcome people into our lives by eating and inviting them to share a meal with us. We begin new relationships often over meals and drinks. People display their love and care for others by giving them the best they have of their food and inviting you to participate. 

In preparing that special meal, there may be some cool culinary tools you need to help.

One tool that has become a “must have” in the kitchen drawer is the bench scraper. A bench scraper, which is also called a pastry scraper or dough scraper, is also used in working with pastry, bread, and other doughs. But even if you don’t bake regularly, it can still be a worthy investment for general cooking prep. It’s also space-efficient and easy to stow away in a prep drawer, and is a crazy-easy-to-clean, dishwasher-safe tool that can last you for decades.  A bench scraper is one of those inexpensive utensils that lasts a lifetime and has a million uses. 

When chopping vegetables, a bench scraper makes short work of transferring the veggies from the cutting board to the skillet or soup pot without losing half the veggies onto the floor during the transfer. Think of that flat piece of metal as a wide extension of your hand. Imagine the joy you would feel by only making ONE journey from your cutting board to your soup pot instead of your usual six trips as you balance those diced veggies on your knife or in your hand. You can also use your trusty scraper to smash whole cloves of garlic or to smash boiled potatoes before frying them.

I have to admit, I love a home cooked meal. Bonding and showing love during a delicious meal is a great example of food bringing people together. We cook with our hearts as much as with our hands, because usually when we cook, it is for other people, to make them happy and content.

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place to find those cool tools that can help you as you plan out your menus and get chopping. Remember my Foodie Friends, “Life Happens in the Kitchen”.

To Everything There is a Season”

Hello  my Foodie Friends!

This is the time of year we reap the harvest of our hard work from planting, watering, and fertilizing over the spring and summer months. 

The seasons of our lives can be much like a harvest in that we have distinct periods of farming, nurturing, and experiencing the outcomes of our hard work. reminding us of the natural progression of family, transition, and the blessing of a growing family and groups of friends. Watching your children or family members grow can be a powerful moment in that you celebrate how much they have grown. Much like a farmer prepares the soil, plants, seeds, and tends to the crops, we spend our lives guiding those we love and instilling values, teaching life skills to prepare them for their lives ahead. 

As we harvest crops, we get a chance to work with an entirely different group of ingredients. Fall acorn, butternut squash, pumpkin, parsnips, brussels sprouts and corn are among the late season harvest. Each offering a cook flavor profiles that include hearty, traditional, robust flavored foods that replace the lighter fare of spring and summer. Now is the time for braising, roasting, and grill meats that include sauces and gravies. Harvest making includes making apple/peach/ pear butters, making tomato sauce and putting pureed pumpkin in the freezer. From turning cooked apples into wholesome applesauce, freshly stewed tomatoes into a classic marinara, or steamed potatoes into a mash, the food mill proves its standing by being masterful with ingredients that are notoriously fussy to prep. Think of a food mill as being the low-tech version of a food processor—there’s no plug or motor, just a hand-crank that moves with a little help from you and your biceps. What can a food mill do that a processor can’t? Just ask any homesteader or canning enthusiast what their favorite time-saving tools are and you can bet the food mill is right up there at the top of the list. This is because a food mill can simultaneously purée and strain foods so efficiently that it renders the once tedious task of peeling fruit and vegetables obsolete.

A standard food mill consists of three parts: a bowl, a perforated plate that sits at the bottom, and the aforementioned hand-crank that is responsible for moving the metal blade that pushes the food through the plate. The result of this old-timey churning is a smooth purée without a seed, peel, pit, or stem in sight. The Food Mill is a tool that allows for fine and coarse milling.  The changeable bottoms give you the ability to seed your harvest by the bushel. The food mill is a cross between a food processor and a sieve. You turn the handle and an angled blade presses the contents of the mill through a perforated disk, keeping any remnants like seeds or skin safely out of your puree.  Unlike a food processor or a blender, a food mill does not incorporate air into the puree altering its texture.  The result is a denser puree that is ideal for foods like applesauce or tomato sauce.  Many of today’s food mills are designed to fit snugly over a vessel that catches the puree allowing you to mill in place with one hand while simultaneously cranking with the other.

For the harvest season, Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, located at 33 Railroad Place to pick up the essentials you need for your culinary delights. Have a thrilling time milling and enjoy your harvest. Remember my Foodie Friends, “Life Happens in the Kitchen!” 

Take Care, John & Paula

Hello my Foodie Friends!   

There are a few food items and food groups that have stayed with me my entire life and become like old friends. My love affair with French fries began with my mother creating ways to keep five kids happy with what was served at dinner. With its golden exterior, fluffy interior, and tantalizing aroma, this culinary masterpiece has captivated my taste buds and cemented its place as one of my favorite foods (especially when made right). During my childhood, going out to eat was rare. Sometimes, we would get the treat of going to a local restaurant to have hamburgers and fries. I loved the hamburgers. However, what I really wanted were the fries.  Taking us kids out to eat was not fun for my parents. Often times, my brothers and I would play games with our French fries: One game we loved was building structures. We would stand fries up to make log cabins, fences, or tiny campfires on the plate. Or we would use long fries as magic wands, swords, or little people marching across the table. And of course, was the dipping ritual of stirring ketchup into intricate patterns or burying fries in a mountain of salt and sauce before taking a bite.

With five kids demanding French fries, my mother soon learned to master making French fries at home.  A tool that has made making home made fries easier is the French fry cutter. Whether hosting a burger night or prepping snacks for a crowd, the use of a French fry cutter brings fun and efficiency to your kitchen. Its lever action arm and sharp blades make easy work of potatoes and other firm vegetables, so you can serve up restaurant-style fries in minutes and switch between thick or thin cuts. Nothing goes better with just about anything than a nice batch of salty, crunchy, greasy, hot French fries! One of the greatest strengths of French fries is their incredible versatility. They can be enjoyed as a standalone snack, a side dish to complement any meal, or even as a topping for salads and sandwiches. Whether you prefer them plain, seasoned with herbs, or smothered in cheese and bacon, French fries have the ability to elevate any culinary experience.

So, what’s for dinner? Consider adding homemade fries to your plan. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place, for the tools you need to make your food gatherings that bring your family together. Have fun with cooking and eating your creations. Remember my Foodie Friends, “Life Happens in the Kitchen”. 

Take Care, John & Paula

Hello my Foodie Friends!   

For many of our foodie families, school is back in session. Bake sales, carnivals, fairs, and overall appreciation time may call for us to make some of our favorite baked goods. The back-to-school season may mean a few extra hours back to yourself during the day, but little ones still get out of school pretty early, and you could find yourself racking your brain for something to keep them occupied besides digital entertainment. Cooking together is a great learning experience, plus it’s interactive and hands-on. Out of all the dishes you can cook with kids, baking something sweet has to be the most rewarding. There’s so much warm-fuzziness to be felt as you watch their eyes light up when they crack their first egg, press the mixer button, stir the batter, decorate with icing, and watch the treats rise through the oven window. They might be experiencing some of this for the first time.

How many of us have memories of baking as a child? I have to give my mother credit. Having five children running around the house and trying to get us all to join in to make an afterschool treat was not always a successful feat. Her methodology would include giving each of us an assigned duty with a designated spot in the kitchen. One thing to realize when baking with kids, is that it will be messy…it’s ok! My mother would take a deep breath and carry on as flour went flying or an egg hit the floor or the wall. Selecting which recipe to make included having to use some argumentation skills. What my mother did instead was to let us select two or three recipes, and then put on the calendar when we would make them. When the final product came out of the oven smelling delicious, the five of us would be so proud of what we accomplished. The best part of the experience was sharing what we made with friends in the neighborhood or bringing it to visit another family member, or even just taking about the experience at the dinner table that evening. My mother would smile, even if the experience made her crazy. 

Cook up delicious recipes with your children. Take you taste buds on an adventure. Plan a good time to bake. Anticipate a child wanting to help. Keep on hand some easy mixes or ingredients for some easily made recipes. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutler store located at 33 Railroad Place, to help with the baking supplies you will need to have fun making your creations from baking pans, to rolling pins, measuring cups, spoons, spatulas, whisks, bowls, cookie cutters, scoops…you get the idea! Remember my Foodie Friends; “Life Happens in the Kitchen”.

Take Care, John & Paula

Hello  my Foodie Friends! 

The summer went by so quickly. September is a beautiful month. Not only does it mark cooler days and evenings, it is also a harvest month. Seeing the ripening apples on the trees reminds me that it’s Back-to-School time. Who doesn’t like a crisp sweet apple in the Fall? So many delicious apples are grown in this region. Many of you may already know this, but the apple is New York’s state fruit. Another fun fact is; New York is the second-largest apple producing state in the United States, averaging 25 million bushels of production annually with varieties that include; McIntosh, Empire, Red Delicious, Cortland, Golden Delicious, Rome, Crispin, Gala, Fuji, and many others. 

Did you recently go apple picking and now don’t know what to do with all those apples? Sure, it is great to eat an apple as a snack on its own (or maybe dunked in salted caramel sauce), but you are probably in need of some apple recipes so they do not go to waste. I swear, apples sometimes multiply in the bags after picking them…that, or I just don’t realize how many apples I’ll truly end up with when I pick a bushel. Making desserts and dishes with apples is endless. There are so many ways to prepare apples like; Apple sauce, apple butter, apple pie, poached apples, caramel apples, apple cake, apple muffins, apple cider donuts (yum), apple chutney, or even apples in a Sangria. 

When we get our bushel of apples home; well, first we eat some of them raw – delicious! Then we get creative and make lots of tasty creations with our apple picks. And of course, we use the best tools. There are cool culinary tools available to help you with your apple creations, At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, we have apple peeling machines, apple slicers, mandoline slicers, and even cookie cutters. Cookie cutters are a fun way to get fun way to dress up a dessert, or get kids involved and eating new foods. Cutting apples into stars, hearts, or even letters is tedious but a fun surprise to include their school lunch for special occasions. A mandoline slicer lets you cut apples into different widths or with crimped edges. It’s great for making the base of an apple sandwich and can also dress up any snack plate. If you want to secure the apple, but get rid of the core, use an apple corer. This distinctive tool easily removes the core and makes disposal quick and effortless. The unique leveler splits in half for easy release after you twist or push the corer through the apple. 

Of course, who can resist a homemade apple pie? We carry beautiful pie plates and tools you need to assist with your delicious apple treats. 

So, how do you like them apples? Enjoy the harvest moon while listening to Neil Young’s “Harvest Moon” (one of our favorite songs). Remember my Foodie Friends, “Life Happens in the Kitchen” under the harvest moon.

Hello  my Foodie Friends!   

The summer brings back many fond memories for me of weekend family gatherings. You see, back in the day, you knew all your cousins, Aunts, Uncles and grandparents very well. Family gatherings were a requirement, not an option. Sometimes friends would be allowed to attend the family gatherings, but not very often. Summer meant finger foods eaten outside and for kids, there was nothing better. We could eat with our hands, and we didn’t have to wash them. Mom was almost always the hostess and that suited Dad just fine as he didn’t want to go anywhere unless it was Vermont. One of the “go to” foods for the outside gatherings was corn on the cob. Mom would purchase baskets full of ears of corn and give the kids the task of shucking. Dad, who grew up on a farm, gave us kids lessons in shucking and then challenged us as to who could shuck the most. Imagine about fifteen little boys lined up with corn in front of them and my dad would instruct us stating, “now take the ear and put the stalk end on your hip, then with two hands grab the silk on either side and pull.  Ready, set, go!”  We would laugh and squeal and rip the corn apart! Mom loved it as I now know that it kept us occupied and out of trouble. Most of the time my cousin Mike would win as he listened intently to my dad and I think he practiced at home. One cooking vessel my Mom had for the corn, included quart stock pots for boiling corn to meet the corn-on-the cob needs for fifty or so relatives all day. My cousins and I still talk about those days fondly, and worry that families just don’t know each other nowadays as we did. It’s funny but every weekend of those summers we got together, and I can’t remember any rainy days ruining them?

As the summer comes close to an end, many of us will continue with backyard barbeques extending the outdoor cooking days with burgers, hot dogs, steaks, and chicken being popular choices. The smoky aromas of grilled meat and vegetables are definitively summer. Don’t forget classic barbeque sides like potato salad, coleslaw, baked beans, corn-on-the-cob, and watermelon. Cool beverages like lemonade, iced tea, and beer complement the fiery flavors from the grill.

There are a number of tools to use when serving corn-on-the-cob. Remember your corn-on-the cob dishes, holders, and if you don’t like to eat directly off the cob, we have corn-on-the-cob corn strippers to help cut the corn off the cob. We carry a number of different size stock pots to assist with your corn-on-the-cob needs. 

This may be corny but call your relatives and invite them over for fun, games and good food especially when we make the family traditions that will bring back memories of a time past. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place to pick up the essential tools you need for your end of the summer celebrations. Remember my Foodie Friends; “Life Happens in the Kitchen.” 

Take Care, John & Paula

Hello  my Foodie Friends!   

It is amazing to see how quickly the summer is going by.  During my childhood, spending time outdoors in the summer was my favorite for many reasons; sunshine and swimming, the feel of grass on my feet, the sound of the ice cream truck, melting pop sickles and ice cream cones, and playing baseball outdoors until dark. My four siblings and I would try to sleep in late during the summer days, yet we would always awake early and would roll over and talk until my mother came in to get us moving to eat breakfast. Our yard was always full of the neighborhood kids. Some of them were there before we even finished breakfast, just waiting for the five Reardon children to come out to play. Among my childhood memories include the visual of the beautiful vegetable gardens that almost every family in my neighborhood had. Don’t get me wrong because as a child I did not like working in the garden. On hot humid days, my mother would order us to weed and remove bugs from her vegetables was beyond fun! 

My childhood back yard was a discovery zone. In late August, we were given the job of helping to harvest some of the beautiful vegetables. However, the best part was getting to eat what we picked. My mother and my grandmother took much pride in how big the tomatoes or the eggplants were. 

When we would come in from playing for lunch or a snack, vegetables were always part of what was served such as a wonderful cucumber and tomato salad, zucchini, or carrot sticks (all that came from the garden). Recently, I was reminiscing with my sister about; our childhood friends and us playing Hide N Go Seek in the corn fields next to our neighborhood, the outdoor fun we had, and shared our ongoing challenge of eating those vegetables as adults that we so often were eating as children.

This time of year, calls for an essential tool in the kitchen – the mandoline slicer.  Do you have a mandoline slicer hiding in the back of your pantry, just begging to be used? Essentially, you can accomplish much of a mandoline’s work with a steady hand and a sharp knife. However, when slicing up zucchini, eggplant, or squash, mandoline’s cut prep time down significantly and promise consistent, even results. And they’re fun to use; especially when you need to create consistently thick or thin slices for your favorite recipe. At Compliments to the Chef, we carry several different brands of mandolines. The OXO Good Grips mandoline is a perfect tool for home chefs. It is a trusty tool through thick and thin (produce). Slice or julienne cucumbers, potatoes and more with a turn of the comfortable dial on the Chef’s Mandoline Slicer. We also carry the Benriner mandoline.  The Benriner is a smaller, less bulky Japanese mandoline. The Benriner is a high quality, sharp mandoline-style slicer that is a standard in professional kitchens. Made in Yamaguchi prefecture of Japan, the stainless steel blades are actually compressed then heat treated, and the sharpening finish is done by hand. This explains the quality of the Benriner blades, which are comparable to knives. Each mandoline includes a food holder that protects hands and the stainless steel blade quickly makes even slices. All blades store safely on board and are removable for easy cleaning. With this easy-to-use mandoline hands and fingers stay away from sharp blades at all times. Most mandoline’s come with three or four slicing blades beyond the basic blade. These allow you to slice paper thin, a little thicker (think potato chips), thick julienne (think french fries), and thin julienne. If you’re not sure how your blades will slice, invest in a few potatoes and try each setting out. It’s usually a good idea to have a few extra veggies on hand when you’re learning to use your mandoline slicer as well so you can get the hang of the whole process. 

August is a month of endings and beginnings in the kitchen garden.  At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, located at 33 Railroad Place, we have items that can assist with making your meals and enjoying your summer harvest. Remember my Foodie Friends; “Life Happens in the Kitchen”.

Take Care, John & Paula

Hello  my Foodie Friends!   

This time of the year is filled with events of having family and friends visiting, or our own traveling and includes finding gifts for those who have done something special or bringing a taste of our hometown to others. Whether you’re shopping for a neighbor or a friend, or family member who has visited, a locally made gift has value beyond the price tag. Local gifts can remind the recipient of some of their favorite memories of their travels or represent the beauty or culture of their hometown. One item that is useful and beautiful to give is a hardwood cutting board.

At Compliments to the Chef, we love wood cutting boards!  Good hard woods such as oak, maple, walnut, ash, and cherry are tough cutting surfaces that have been used for centuries to cut food or butcher meat on.  Early man just cut down any old tree to butcher and cut meat on but quickly realized that soft woods got people sick.  A good cutting board properly maintained can last a life time and they are safer than plastic which if it isn’t sanitized or left wet can actually harbor bacteria.  Some of the reasons for this are:

1. Plastic is not water-absorbent, so it stays wet longer, which means longer bacterial survival.

2. Wood is water-absorbent, so it dries faster, which means shorter bacterial survival.

3. Wood contains natural antibiotic agents that retard bacterial growth.

We carry beautiful hand-crafted wood cutting boards made by Saratoga Springs Artisan Adam Cielinski. Choosing an Adam Cielinski wood cutting board can make a great “Saratoga” gift to bring to family or friends or it can be one for your own home. Bring one as a housewarming or thank you gift or choose from one that may reflect a special love or hobby of a person you are buying for. They are simply beautiful and functional.  

Adam’s boards are part of Saratoga Springs Art History. They are each different and no two are exactly the same.  We have boards shaped like horse heads, owls, guitars, violins, hearts, cats, dogs, handled serving boards, and smaller boards. He also makes large cutting blocks that are great for larger items. The good news is they are reasonably priced too. Wood cutting boards have been in my family for generations and we hand them down.  Stop in and pick up a piece of Saratoga History and have something that you can hand down in your family.  A little advice on their care:

1. Dry the board immediately after (hand) washing, and 

2. Once a month, rub the board with oil, to keep it water-repellent and warp-free. Apply a coat of warm food-safe mineral oil, let soak in, and then wipe off the excess. Scratches can be sanded out then re-oiled.

Gratitude is a thankful appreciation for what an individual receives, whether tangible or intangible. With gratitude, people acknowledge the goodness in their lives. In the process, people usually recognize that the source of that goodness lies at least partially outside themselves. As a result, gratitude also helps people connect to something larger than themselves as individuals — to other people, nature, or a higher power. Stop by Compliment’s to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place in Saratoga Springs. Give that gift that gives the gift of happiness to someone special in your life. Remember my Foodie Friends, “Life Happens in the Kitchen”. 

Take Care, John & Paula