Author: John Reardon

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 scoop – 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 are a few (see the rest online):

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!

Below is a cookie recipe that I remember my mother making. 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, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place. 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 my Foodie Friends; “Life Happens in the Kitchen”. 

Take Care, 

John & Paula

As I reflect on the Michael J. Fox quote, I realize we have learned so much at the dinner table and shared everything from how our day went to how to pass the potatoes. We learned manners, how to hold a fork and at the beginning of the meal watching how much mom did to prepare the meals and us for dinner.  Her words before every meal were to wash up before you sit at the table.  Every meal was “don’t forget kids, hands, face, neck and ears”.  Why all the extras?  Well, this was necessary with three boys and two girls who all played in a wonderous place that doesn’t seem to exist anymore.  It was called outside.  Yes, even my little sister Patty had a layer of dirt on her that was unacceptable at the dinner table.  We looked like we came out the mines coming in the door but at the table we were cleaned up nice or my mother sent us back for more washing. One such dinner time story was when my father, who was working two jobs at the time, asked for silence at the dinner table. This was very difficult for five kids. We were doing ok at the table until the whistle!  My Dad was exhausted, and he had nasal congestion.  So, his nose whistled as he ate.  As the whistling continued my brothers, Patty, and I could not keep a straight face, and we snickered.  My dad could hear the whistle, but he did not realize it was he who was whistling.  Dad then ordered the whistler to stop or to bed they would go. The whistling continued and we tried to freeze our faces, but it would not work, and I burst into uncontrollable laughter. I proclaimed, “dad, it’s you!” He questioned my sanity, and I was off to bed for secret whistling.  My brothers and sister did not come to my aid on the subject. I then laughed all the way to bed. Later, mom broke me out. I still smile to this day when I think of it or when I have dinner with my brothers and sisters and we bring up that time that dad whistled.  This week, I did not talk about a specific gadget.  Instead, talked about what kitchen cooking gadgets can help with; bringing a family together for at least an hour a day.  Mealtime is family time.  Remember my Foodie Friends: “Life Happens in the Kitchen”.

Take Care, 

John & Paula

Hello my Foodie Friends!   

There are many stories that I love to retell each year.  Here is another story that is very special to me, that I like to tell each start of the fishing season.  I have so many great memories of my father and his love of fishing. It did not matter if it was the ocean or a little creek in Vermont where he grew up.  He loved fishing and my brothers and I loved going with him.  My brothers were more successful than I was at this sport.  I think I talked too much back then as a child where I was kindly told to be quiet during our fishing adventures.

As I reminisce on the experience of fishing with my father, I realize that fishing was a way for him to relax and reconnect with his love for the outdoors. At that time, he worked 12 hours a day Monday through Saturday, which did not allow a lot of time to spend with his family. However, when he began getting one afternoon off during the week in the summer, I was excited when he chose to make that afternoon our special time to go fishing together. 

My father’s prep assignment for his three boys was to dig for worms and have the poles ready to go when he got home. I think that the digging for worms was my favorite part. 

As I got a little older, my favorite part about fishing with my father was the many hours talking about his childhood and my dreams for the future. We didn’t catch many fish, but my memories are a much greater treasure than any mess of fish.

The memories and experience of fishing was something I tried to transfer and share with my son and daughter. When my son John was younger, I would take him fishing as often as I could. It turned out that by age five, he was better at fishing then I was. He would say to me “Daddy, you talk too much and scare the fish away!”

To this day, I still give fishing my best, and consider it a successful day if I can get my son to spend six hours with me. We do share our love of eating fresh fish.  

One important tool that is handy when flipping and lifting fish from a pan is a fish spatula. The fish spatula is an elongated and thinner version of the common metal spatula, designed to easily slip under delicate fillets of fish. It also has long slots that allow any liquid (for example, when poaching) to drain away.  A fish spatula can be used for more than just flipping fish; it’s a versatile tool that can slide as easily under pancakes as it can hefty burgers. The slats in the blade allow any drippings, liquid, or grease to slip through, while the offset helps slide the blade over the edge of the pan and under whatever you want to turn. 

Take time with your family to try out the time-honored sport of fishing. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place. Pick up the gadgets that help you cook up your catches. Try fishing for compliments this spring.  Remember my Foodie Friends, “Life Happens in the Kitchen”. 

Take Care, John & Paula

Hello my Foodie Friends!   

St. Patrick’s Day is in a few days. Many of us will celebrate St. Patrick’s Day with festive and flavorful dishes that bring a taste of Ireland to our table. A hearty homemade meal or a festive potluck spread are all great ways to embrace the holiday spirit. Traditional Irish comfort foods like shepherd’s pie, corned beef and cabbage, and Irish soda bread make the perfect foundation for a delicious meal. However, there is always the dessert or creative green-themed treats to remember as well. I have to admit, I have a sweet tooth and can always indulge in a delicious cake. Why do people love cake? Cakes remind us of happy memories, especially from when we were kids. The delicious smell and great taste of a well-made cake can make people feel happy and remember good times. Sharing and eating cake with loved ones makes us feel closer and helps us remember special times.  Moreover, people love cakes because baking them can help them feel better. Cooking and baking can help you relax and feel calm. Many people feel peaceful and happy when they make something tasty from basic ingredients. This makes baking and enjoying a homemade cake even more satisfying. All in all, people love cakes because of the delicious taste as well. 

One cake pan that has become very versatile and popular is a bundt cake pan. Bundt cakes are a very delicious gift to give when going to see family or a friend.  The bundt pan has become America’s bestselling cake pan (according to Nordic Ware) to create a no-fuss cake. It is a perfect cake to serve a crowd and easy to slice.  

There are many reasons to love a bundt cake pan: 

1. Unique Shape: The Bundt cake pan produces a unique, decorative shape that makes it stand out from other cakes. The circular design with a hole in the center also helps the cake to cook more evenly.

2. Moisture: The design of the Bundt cake also allows for more surface area to be exposed to the oven’s heat, which can help the cake cook more evenly and retain its moisture.

3. Versatility: Bundt cakes can be made in a variety of flavors, including chocolate, vanilla, lemon, and pumpkin, and can be topped with glazes, frostings, or fresh fruit.

4. Easy to Make: Bundt cakes are relatively easy to make, and require fewer layers and decorations than other types of cakes, which can save time and effort in the kitchen.

5. Shareable: Because Bundt cakes are often larger than traditional cakes, they are perfect for sharing with a group, making them a great choice for gatherings or special occasions.

Bundt cake pans are cake pans that are usually 10” – 12” in diameter and are 5” deep with a hole in the center.  This ensures that deep cakes can bake evenly.  They usually have fluted or ridged designs to make your cake look impressive. A bundt pan has decorative sides and tops.  It is usually used for pound cake and other dense moist cakes such as coffee cake. The bundt pan allows more of the cake to be in contact with the edges of the pan, and therefore the heat is transferred more evenly. The hole in the middle of a fluted pan allows air and heat to rise through the center of the cake, and to cook evenly. 

Looking for something sweet and different to add to your St Patrick’s Day celebrations? Consider making a bundt cake. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place. Let us assist you with your culinary needs.  Remember my Foodie Friends, “Life Happens in the Kitchen!”. Happy St. Patrick’s Day.  

Take Care, John & Paula

Hello  my Foodie Friends!   

Eating cookies is a quick way to travel back in time to when you were younger and did not have the worries about bills, fighting traffic, and getting through the hectic day. What better way to give yourself a pick-me-up on a hard day than treating yourself to a cookie? Cookies give us human inner peace all the time. Each gathering you attend or special occasion, there are always cookies!!. No other dessert is as portable as a cookie. You can fit them in a purse, pockets, lunch boxes, gym bags, book bags…the list goes on. 

Stashing my mother’s homemade cookies in my pockets was a common practice for me as a teenager. After wrestling and football practice, I always looked forward to sneaking past her platters in the kitchen and subtly putting several in each pocket to hold me over until dinner. It was an art to graze the table and with stealth moves guide the cookies into my jacket as I made my way to my room after an exhausting practice. It was that treasured moment that I always looked forward to each day. As I look back, I thought I was fooling my mother. However, I know she knew what I was doing and most likely smiled each time I walked by the table. Knowing my mother, she made sure the platter was situated where I could do my masterful strategy. 

One of the cookies that was light and buttery, and easy to eat was a madeleine cookie. Madeleines, if you don’t know of them, are little lemon-scented cake-like cookies. They are traditionally baked in a special madeleine pan that give them a shell form. They are simple and yet elegant. I like them plain with powdered sugar or half dipped in chocolate. Either way, they are winners. This soft, buttery cake is made with eggs, sugar, flour, and butter, and is traditionally baked in a shell-shaped mold, which gives it its distinctive shape. The origins of the Madeleine are said to date back to the 18th century, when they were first made in the town of Commercy in northeastern France. According to legend, the cakes were named after a young girl named Madeleine Paulmier in 1755 who served them to the Duke of Lorraine (frenchwink.com).

To get the soft fan shape that Madeleine cookies are known for, you need a madeleine pan with a shell-shaped cavity that creates that traditional look of this French biscuit.  The cookie will shrink slightly as they back. The cookies are cooked upside down. One side has the ridges similar to a sea shell, the other puffs up slightly giving the Madeleine cookie its signature look. Madeleine cookies are not too sweet and have a very light texture that almost melts on the tongue. You can enjoy them any time of the day; breakfast, snack time, or dessert. 

If you are looking for that special cookie to sneak into your pocket or put in your purse, consider making Madeleine cookies as a treat. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store for madeleine pans, and the essentials you need to make your delicacies. Remember my Foodie Friends; “Life Happens in the Kitchen!”.  

Take Care, John & Paula

Hello  my Foodie Friends!   

When someone asks you what’s your favorite food, what is your answer? My answer has always been PIZZA! Growing up in New Haven County, Connecticut we had an expectation of quality for our Apizza (“ah’beetz”) Pies. It was usually on Friday night that my dad would come home from work in New Haven with a Pepe’s Apizza. There were five drooling children that would be out of minds with anticipation. This reception got my Mom’s Sicilian competitive juices flowing!  She was determined to match the great Frank Pepe. To this day when my family reminisces about my mom, they always bring up the famous “two weeks of Pizza” as she kept making different variations of his pizza to finally nail it. Please understand that not one of her renditions were not loved by the young Reardon’s. If I hear anyone say the words: “How’s that?”, I think of her. We were very early versions of that on-line guy “one bite, everybody knows the rules.” My wife Paula has taken up my mom’s mantra and makes awesome Pizza. One of the results of Paula’s pizza is the love that she puts into making it, that is felt and returned by all. We have tinkered with it over the years and I think Paula’s pizza is now perfect. That’s the thing about pizza; it’s a personal taste type of food.  The way I like it might be different than the way someone else likes it and that’s ok.    

If you have ever made your own pizza at home, then you’ll know where the best pizza in town is. We all have our own version of what the best pizza is and the best person to make it is you.  To begin making your great pizza you should pick out a great stone. 

A pizza stone is one of the keys to making a perfect pizza. The science behind pizza stones is relatively simple: the stone conducts and holds heat, which keeps the oven temperature steady even when a cold ingredient (such as an uncooked pizza) is introduced. This not only helps the pizza cook more evenly, but also allows the bottom to get crisp. The trick to a crispy pizza is to heat the stone in the oven prior to putting your prepared pizza on it.

Learning how to clean a pizza stone correctly can help it last a long time and produce mouth-watering pizzas. The one small problem: How do you remove all that baked-on cheese and grease once you’re done devouring your culinary masterpiece? Follow these steps to clean a pizza stone so it lasts for many years to come. It’s best to clean a pizza stone every time it’s used—a quick wipe works. This makes it easier to remove stuck-on food and cheese. And it helps avoid having to deep clean your stone as often. Let your stone cool down before removing it from the oven. 

The Emile Henry Pizza Stones are also another option. The Emile Henry Pizza Stone makes brick-oven style pizzas in ovens and on grills. It heats up in just 15 minutes, cleans easily, it’s light weight and of course it’s made in France.

The Pizza Stone is made of all natural materials and is manufactured using Emile Henry’s proprietary Flame® technology. The Pizza Stone can withstand high oven temperatures. 

Pizza steels have become a popular way of making pizza. The pizza steel is like a pizza stone but is made of steel that offer a temperature conduit that helps make a crisp crust. Like the pizza stone, you will want to heat up the steel prior to putting your pizza creation on it to cook. Whichever method you choose, have fun making pizza. Get creative with your pizza and make lasting memories.

I gave you the Margherita recipe because this is a good place to start making a great pizza and you can easily add or subtract your ingredients!  I also like the name.  Stop in to Compliments to the Chef, Your Neighborhood Kitchen and Cutlery Store, located at 33 Railroad Place and pick one up the tools you need for your pizza creations before they are all gone.

If you do make your own pizza, please stop by with a slice for me and announce “How’s that?” 

Remember my Friends; “Life Happens in the Kitchen”  

Take Care, John & Paula

Hello  my Foodie Friends!   

Just want to update you on the article I wrote last week about my best friend Fred, that I shared my Super Bowl past with. Fred, my friend of 52 years suddenly passed away this week the day before the article about my days of sharing an apartment with him and the notorious Super Bowl part came out. Thank you for my dearest friend for always having my back. 

Today is Valentine’s Day. Are you looking for a romantic dish to make for Valentine’s Day? Consider making Spanish Paella and have the perfect romantic dinner. Paella is a Spanish dish of rice, saffron, seafood, chicken, and other items you may consider in your creation.  It is served in a large shallow pan (paella pan).  The dish is filled with rich flavor and provides the warmth of rice in it. Paella is a wonderful dish to make for Valentine’s Day being a perfect excuse for a cooking adventure at home. 

First, start with a good paella pan—one that’s wide and shallow—to ensure even cooking and the development of the coveted socarrat, the crispy rice crust at the bottom. You have probably seen paella pans before: a paella pan is basically a large, round, shallow pan with slanting sides that curl a bit around the edge, and with two curved handles set symmetrically opposite each other. Pretty simple, however, there is a bit more to paella pans than meets the eye, because technology, even for this “simple” pan, plays an important role.

Paella pans are designed to transmit heat rapidly and cool off quickly when the heat is off, and the kind of metal they’re made of plays a crucial role to achieve this. The size of the paella is an important factor, too. It is worth noting that the depth of the finished dish shouldn’t be more than one to one and a half inches, and therefore the size of the paella pan you use will depend on the number of people that will eat it.

The paella pan is not completely flat, but slightly concave at the bottom. To help the pan maintain this shape, the whole bottom of the pan is pricked with small dimples. Because of the carbon steel material it is made of, this kind of paella pan has a tendency to oxidize, and therefore requires some extra care after each use, as well as an initial priming after purchase. If you decide to purchase this kind of paella, before the first use you’ll have to fill it with soapy water and a spoonful of salt and boil the liquid for a few minutes. After rinsing and drying it well, pour a few drops of olive oil and, with a paper towel, coat the inner bottom and sides of the pan with a thin layer—if you poured a bit too much oil, use another paper towel to remove the excess. After each use after that, and for the lifespan of the pan, clean it by hand like you’d do any other pan, dry well with a cloth, and prime with oil the same way, coating with a very thin layer, before storing the pan. This process, which seems a bit cumbersome at first, will become part of the paella making process in no time, and you’ll do it without even thinking.

There’s something romantic about sharing paella. Maybe it’s the luxury of eating chicken, shrimp, chorizo, and mussels, all in one dish. Maybe it’s the velvety golden saffron-scented rice and vegetables, all intermingled together. Whatever it is, there’s something special about sharing a dinner of paella, Spanish wine, and some candlelight with your love. Enjoy this on a cold winter’s night. 

At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place in Saratoga Springs, we have items that can assist with making your Valentine’s Dinner. Finish with something sweet and a goodnight kiss. Show your love through the foods you cook. Remember my Foodie Friends; “Life Happens in the Kitchen”. 

Take Care, John & Paula
Happy Valentine’s Day

Hello  my Foodie Friends!   

Super Bowl Sunday is this weekend. It is never too early to begin your party prep. Over the years I have attended and hosted many Big Game house parties.  As I reflect on the number of Super Bowl’s I have watched, I have to admit there have been a lot that were over before half time. If the game is bad then the party better be great! The first Big Game party I hosted was with my best friend and roommate Fred in our first bachelor pad apartment. We invited at least 15 young ladies and informed all our male friends that we were going to have an epic party. Fred and I made a Big Game Feast fit for 100 people with the little wieners wrapped in a blanket, pulled pork, and baked ziti just to name a few and we used lots of spices and rubs to kick it up. As the guests started to arrive, we noticed that there were no males walking in, only female guests. The party was going well with all our great food and rocking music playing over the turned down TV. As I looked across the room at Fred, we both smiled a knowing smile that our male friends thought our party would be lame. Now we had to entertain a host of young ladies who stayed for the whole game and after. Who played in the game? I don’t remember. It was the gathering of company and great foods that I remember. Along with the festivities that surround the Big Game, I also love all the hype that accompanies this annual event.  We now have the time-honored tradition of commercials featuring croaking frogs slinging beer, singing cowboys slinging beer, battling beer bottles slinging beer and little kids magically starting a car by using the “force”. I won’t even mention half-time wardrobe malfunctions, lip-syncing superstars and reunions of some great ‘70’s rock bands.

At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place, we have wonderful spices to kick up your Super Bowl creations a notch.  Consider spices such as Chili powder, BBQ Pulled Pork Seasoning, Bear Can Chicken Rub, Honey Mustard Rub, and other fun spices. Have fun and good luck with your Super Bowl parties. Give your food creations some spice and a kick!

As for my Big Game party with all women; to this day our male friends still do not believe anyone came to our party! Remember my Foodie Friends; “Life Happens in the Kitchen”. 

Take Care, 

John & Paula