Author: John Reardon

Hello my Foodie Friends!   

First let me thank all of you that have stopped in personally to let me know that you enjoy this column.  Your kind words and well wishes have inspired me to keep coming back each week with new stories from the kitchen. I recall a recent visit from a young lady who come in and asked me for help buying cookware.  It seems that there is something called “The Engagement Meal”.  This works by cooking your significant other a great meal so they will finally propose.   The young man in question had been taking a long time to pop the question.  There is a lot of great karma in this strategy. As I discussed options for cookware, it brought me back to the first time my wife cooked for me. I still remember the candles and the gleam in her eyes.  It was chicken and fried dough that we had picked up at a local farmers market. There were green beans and potatoes too. I called my mom and she said eat everything on your plate because it will mean a lot to her. Yes, I was a lucky young man at least that is what the emergency room doctor told me the next day. It seems I had salmonella poisoning but that is when I knew she was the one for me.  She tried her best and I remember the love she put into it and how she held my hand as they loaded me in the ambulance. Although the dinner was a learning curve for her, today she is an awesome cook.  So ladies it is the thought and trying that matters. A cooking vessel that may have helped with my special dinner would have been the Chinese Wok – a must have for your kitchen. 

A wok is a wide bowl shaped cooking vessel with handles used commonly in Chinese and Asian cooking. The types of foods generally cooked in woks are stir frying, stewing, boiling, braising and steaming. Compliments to the Chef carry a large assortment of high quality woks and Stir Fry’s that suit the needs of the Asian cooking enthusiast. Some of the best companies carry this cookware Joyce Chen, Helen Chen (her daughter), All-Clad, Lodge just to name a few. Carbon Steel or Cast Iron are my favorites.  They both spread heat evenly and are easy to clean up.  Though Cast Iron woks are superior to carbon steel woks in heat retention and uniform heat distribution and also allow to form a more stable layer of seasoning which makes it less prone to food sticking on the pan.  Carbon Steel woks are a little less expensive and still perform very well.  Although there are several sizes my customers prefer the 12” and 14” wok. It allows for big and small cooking. The handles are designed to stay cool on the stovetop, so you can easily remove the pan from the burner without using potholders. Its curved sides diffuse heat and extend the cooking surface, which helps with tossing and stirring. The great depth allows ample room to cook a whole fish, if so desired. Simmering, deep frying, or steaming, are just a few of its multiple uses. Season them with vegetable oil before use and after cleaning.  

Where ever your tastes take you this pan can deliver.  

Call us at Compliments to the Chef, your Neighborhood Kitchen and Cutlery store for those cool tools to help you with your special dinner. Oh and when you’re looking into each other’s eyes from across the table remember Foodie Friends; “Life Happens in the Kitchen”

Take Care, John & Paula

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