Author: Kacie Cotter-Harrigan

Bill Higgins began growing garlic in 1998 on farmland in Northumberland, a community between Schuylerville and Saratoga. He sold the garlic to a food distributor at the Chelsea Market in Manhattan, and over time, began consulting with chefs to create a line of prepared products. 

Over the years, his enterprise Saratoga Garlic Co. expanded, supplying grocery stores, restaurants, and wholesalers with sauces and pickled products.

The business kept growing, and then last fall Higgins went small. He applied to become a new vendor with the Saratoga Farmers’ Market, joining the market’s cadre of local farmers, home producers, and artisans.

Now, Higgins spends Saturday mornings at the market’s winter location in the Wilton Mall, offering samples of their garlic products, greeting new customers, and reconnecting with friends.

Their experience is helping them understand better what their customers like. It also captures the community feeling that the Saratoga Farmers’ Market creates.

“We wanted a more direct connection and additional insight to what our end consumer is looking for,” says Max Higgins, who coordinates sales for Saratoga Garlic and is Bill Higgins’s son.

So far, the experience has been great. “Everyone at the market has been very welcoming and we’ve really enjoyed the positive atmosphere each Saturday,” Max Higgins says.

On top of that, they have discovered that old friends from elementary and high school days are market regulars, as well. And, says Max Higgins, “the live music is great.”

Saratoga Garlic Co.’s signature product is aioli, a garlic sauce with a mayonnaise base. The company offers five varieties, along with a pickled garlic product. The sauces can be used to season dishes, as a spread on crackers or bread, or as a condiment to such things as steaks, pork or goat, chops, or fish. 

Bill Higgins worked with a number of chefs to perfect his recipes over the years. He and his family still grow their own garlic, which is German white, a porcelain variety known for big bulbs, a robust flavor, and high tolerance to his sandy soil. The family also occasionally grows dill for their pickled products and has discussed the prospect of trying out such items as saffron, which flavors one of their aioli sauces.

The Saratoga Farmers’ Market is from 9:30 a.m. to 1:30 p.m. at the Wilton Mall. Follow us on Facebook, Twitter, and Instagram.

Hello my Foodie Friends!

How many of you like to eat breakfast foods any time of the day?  As a child, one of my favorite breakfast items was and still is waffles. I love the smell of cooking waffles when you walk into the kitchen. One of our family treats was waffles on Sunday morning. My mother would offer to put blueberries, strawberries, bananas and various fruits on our waffles. I have always loved waffles’ crispy wafer surface, soft interior and tiny golden pockets filled with maple syrup. The waffles of my dreams (and by now you realize this is nearing psychedelic-flashback territory), include the proper waffles are dark golden brown, crisp and served with butter melting into the square holes, maybe a salty pork product nearby such as bacon and real maple syrup. I would beg for a scoop of ice cream on top – but that idea was quickly nixed.

Waffles have been a favorite food for hundreds of years, possibly dating back to the 13th Century. Although Waffles were brought to Pennsylvania centuries ago by German settlers, they are experiencing a modern-day comeback that extends long after sunrise. There are many new food concepts out there that include creative approaches to waffles as an all day food. It is safe to say that Americans have developed a bit of a fascination, perhaps an obsession of making waffles a novelty breakfast item to decadent masterpieces. The first waffle irons with the characteristic honeycomb pattern appeared in the 1200’s when a craftsman designed and forged cooking irons. Original irons featured a hinged design. Consequently, the batter was poured in, pressed together, and cooked over an open hearth fire. Making crisp and fluffy homemade waffles has gotten easier since the days when you had to hold a long-handled waffle iron in the fire to get them perfectly browned. Modern waffle makers require little more effort than plugging them in and heating them up, but it can take a little practice to effortlessly turn out golden grids that pair perfectly with real maple syrup or crunchy fried chicken. A generously oiled and preheated waffle maker should produce an irresistible result every time.

We carry several types of Waffle makers by All-Clad. The All-Clad Waffle Maker cooks generous Belgian waffles at the same time. It features advanced heating technology for homogeneous browning; moreover, 7 levels of browning are possible. The steam release system prevents condensation buildup as waffles bake, for crispy outside and fluffy inside waffles. The ready to cook light signals when to add batter and the audible signal indicates when waffles are ready. The non-stick plates are easy to clean. An overflow batter tray put at the back of the cooking plate avoids mess. Another option is the delicious round waffles. 

I never met a waffle I didn’t like. After hearing the ways waffles can answer the never-ending “What’s for dinner?” question or liven up a winter party, you’ll never look at a box of Eggos the same way again. Who says waffles are just for breakfast? You could eat them for lunch, dinner and dessert too. Here are some ideas: 

Chicken and Bacon Waffles: Call it a meat-lovers waffle. Top your waffle with fried chicken and crispy bacon, and even mix bacon into the waffle batter. Save it for a lazy Sunday morning when you don’t have to leave the couch too quickly.

Waffled Brioche French Toast: If you’re the type who always waffles (har har) between French toast and waffles on the diner menu, you can get the best of both worlds at home. Pop a chunky slice of brioche in the waffle iron, and you’ll wind up with crispy divots (perfect for flooding with syrup) and maintain the fluffy, chewy texture typical of French toast.

Waffled Banana Bread: Banana bread is another morning favorite that can get a waffle update. Pour banana-bread batter straight into the waffle iron for a treat that’s both new and familiar — and cooks in way less time than typical banana bread.

Breakfast Grilled Cheese: Waffles to-go sounds like a trick until you realize that two waffles can sandwich all the gooey stuff (cream cheese and jam) inside for a handheld breakfast. 

There are so many options to make with a waffle maker. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Pl. to pick up the essentials to make culinary delights. Have fun in the kitchen; tell that special someone they are “Waffle-y Cute.”  Remember my Foodie Friends “Life Happens in the Kitchen.”

 Take Care,
John & Paula

Hello my Foodie Friends!

Over the years, Paula and I have been blessed with many wonderful people who have been an important part of our life. It is never easy to say goodbye to an incredible person who has passed away.  This month, our Saratoga Springs, Culinary, and Compliments to the Chef family lost an amazing chef and friend; Chef and Professor Rocco Verrigni to a long, courageous battle with pancreatic cancer. Our tribute is to a man, that from the moment we met him, had an amazing impact on my life, my wife Paula and on our entire culinary community. 

My friendship began with Rocco many years ago when he and I would be part of a refreshment center at a sports event. Rocco would make his family recipe for Macaroni Pie (the recipe is included). We would share stories of work in the restaurant/ hospitality industry. Our understanding of Rocco’s contributions to the culinary world continued as Paula entered into higher education academics working as a professor for SUNY Delhi on the SUNY Schenectady campus. Rocco’s influence and impact on the culinary and hospitality programs at SUNY Schenectady remain prevalent within each student, instructor, and administrator on that campus. Upon retirement, Rocco became a strong advocate and presence within our Compliments to the Chef family. Rocco or “Chef Rocco” as we called him, conducted many product and “how to” demonstrations for us. He always brought a level of genuine interest in our business, how we could service our community as a culinary resource, and how he could help and be part of what we are. We valued his insight, interest in certain products, and experience that he brought with him through our conversations and discussions as to what to carry in the store. Along with his foodie stories, came loving stories of his family gatherings and his close friendship to Singer/Musician Jeff Brisbin, a person who is now a good friend of our store. During Chef Rocco’s demo’s he would insist on proper knife skills such as knowing how to julienne a carrot with a paring knife before learning to use a mandoline slicer. When we challenged him on the consistency of size, he quickly produced a perfect julienne carrot from a paring knife. 

As Rocco worked through his illness, he focused on getting back to the true basics of how food is created, using very authentic approaches to recipes making everything from scratch, and realizing the nutritional value of everything that he made. Many of the skill sets he would demo in our store were based on the basics; knife skills, pasta making, stock-making and soups, and the focus on the products he used within our store demonstrations. 

Rocco leaves behind a spirit that embraced the life of an incredible person. He approached his illness with grace, integrity, strength, optimism, and courage. Values that truly reflected the good man he was. There is a “hole in the world” and a hole in our lives. Our hearts go out to his wife Karen and the Verrigni family. We are so thankful to have had Rocco as part our lives. His friendship, support, expertise, and genuineness as a good person will be with us forever. Remember my Food Friends; “Life Happens in the Kitchen.” For Rocco; the kitchen was his contribution to us; leaving a legacy in the culinary world and academics. I have included his recipe that was posted in the Daily Gazette in an interview with Rocco on December 16, 2015.  I had his Grandma’s Macaroni Pie; it is fabulous.

 Take Care,
John & Paula

Mushrooms from the Saratoga Farmers’ Market often find their way into my meals. Farms such as Mariaville Mushroom Men and Ramble Creek offer a wide array of these low-calorie, high-protein fungi. All are easy to prepare, taste wonderful, and once in a while, I’ve found, lead to pleasant dreams.

What makes mushrooms stand out from other fresh farm offerings? For starters, they are in a category of foods by themselves. As Brie Mazurek of the Center for Urban Education about Sustainable Education writes in A Guide to Specialty Mushrooms, “Mushrooms are not vegetables. They are closer to animals than plants and belong to their own distinct kingdom, Fungi. As a fruit is to a tree, mushrooms are the spore-bearing fruiting bodies that allow fungi to produce.”

Farmers’ market mushrooms generally are grown in sawdust or logs. For many years, the varieties available were primarily shitake and oysters. Now, farmers also are growing lions mane, nameko, chestnuts, and king oysters.

Is there a huge difference in flavor or preparation method for these varieties?

To me, no. There are subtle variations that make trying the different mushrooms an intriguing experience. Often, I pick up a different variety each week to sample and experiment with.

Vendors can offer cooking tips. You also can try this simple roasting preparation, which works for nearly all fresh varieties:

First, give the mushrooms a quick rinse. After they have drip-dried, remove the harder stem edges with a knife and chop the mushrooms into bite-sized pieces. Heat a skillet. Place the mushrooms in the skillet and cook them quickly on medium-high heat, tossing them frequently with two wooden spoons to keep them from sticking to the pan. This roasting method releases the mushroom’s juices and helps bring out their flavor. 

After about five minutes, turn off the heat and quickly add a liquid of choice, such as oil, butter, wine, vinegar or lemon juice, or broth. Often, I add olive oil with a little wine. Continue to toss the mushrooms so they do not stick, and add seasonings such as black pepper, garlic, onions, shallots, chopped rosemary and/or thyme. Remove from the pan and serve.

The Saratoga Farmers Market is 9:30 a.m.-1:30 p.m. Saturdays in the food court of the Wilton Mall. Follow us on Facebook, Twitter, and Instagram for previews of what’s fresh. 

What makes cooking with farm fresh foods at the Saratoga Farmers’ Market a success? In my mind, two things: Let “less is more” be your guide, and have a few basic supplies on hand. Let me elaborate…

When food comes to market from a local farm, it is about as fresh as it gets. Our freshest foods are harvested within a day or two of the market. Our frozen meats and stored apples, cabbages, potatoes, and other root vegetables are from harvests of just the past fall. Even such shelf-stable items as dry beans and corn come to you straight from the farms where they were grown. This means the flavor is at the peak. Often, just baking, steaming, or a quick fry in a hot pan followed by a low simmer for a few minutes is enough to make our farm foods taste delicious.

Second, cooking is easier and faster when one has a few basics on hand: staple ingredients and simple pots, pans, and cooking utensils.

Staple ingredients include oil, vinegar, and seasonings. Butter or animal fats like pork fat can substitute for oil, just as lemon juice or apple cider can stand in for vinegar. Seasonings as simple as salt and pepper often suffice. Herbs, alliums like garlic and onions, and spices like coriander, nutmeg, cinnamon, paprika, and others can help enhance the flavor of meals, but they are not necessities. Simply put, a basic oil, acid, and salt and pepper are usually enough to ensure that your market purchases taste as good cooked as they look fresh.

As for cooking, keep your supplies simple, especially if you’re just getting started: a frying pan, a Dutch oven or similar deep oven-safe lidded pot, a smaller stovetop pan for boiling water; a chopping board, a good sharp knife, a spatula, and a couple of wooden spoons are a good start.

 Many cookbooks, weekly recipes in newspapers, and preparations featured on popular cooking shows and in videos emphasize the complexity of cooking. And, indeed, there is a creative and dramatic flair to the culinary arts. But there is creativity, too, in cooking simple and in letting the flavors of fresh foods stand alone. 

The Saratoga Farmers Market is 9:30 a.m.-1:30 p.m. Saturdays in the food court of the Wilton Mall. Follow us on Facebook, Twitter, and Instagram for previews of what’s fresh.

Hello my Foodie Friends!

During these winter days, many individuals try to take a break to different parts of the country or world especially to the “warmer” sections of the globe. Although Saratoga is not considered “tropical” it does draw many travelers throughout the year. We enjoy talking to many of our culinary guests and hearing about what can be eventful travels from afar. Most recently, a couple from New Zealand shared a story about their son that brought back memories of a family vacation we had to Disney. 

Back in 2004, going through security at the airport had become a planned task to anticipate when beginning your travels.  My son was 12 and my daughter was 9 at the time.  I was bound to a wheel chair having just had surgery on my foot.  Security had chosen our family randomly to do a full security check. We all moved to the side and cooperated with the officers who held wands in their hands to check us.  My wife, daughter, and I all went through quickly. However, as I glanced to find my son – he was being held by one of the security officers.  We stood watching as the officer placed his wand and tapped on my son’s pocket of his cargo pants.  My son reached into his pocket and pulled out a bag of candy.  The guard then moved to the other pocket of my son’s pants and tapped on the pocket.  My son pulled out another bag of candy.  At this point my wife and I looked at each other wondering why my son packed all of this candy – since he never ate it and we rarely had it in the house. The security check was not quite over. The security officer continued to tap all of the pockets in my son’s cargo pants.  As you may know – cargo pants have many pockets.  My wife and I stood with our mouths open and were laughing each time my son reached into his pockets and pulled out more and more candy!! We could not believe what we saw. The security officer tried not to laugh as we kept proclaiming amazement of what we saw.  Once we made it past airport security – our vacation was incredible with many wonderful memories to add to our candy cargo stop. 

My son was able to keep all of the candy he had stashed away like a squirrel.  To this day – we are not quite sure why he had that much candy on him since he was and is still not a big candy eater. 

So how does this story tie into the culinary world? Chefs both professional and for those who just enjoy cooking find that storing and carrying their knives to cooking events or various locations can be a task and must be properly done. Chefs love their knives. They carry them everywhere in knife rolls, which are bags designed to house a whole bunch of very sharp knives in the safest and most discreet way possible.

You may not think you need to carry around knives and other kitchen tools. But if you’re planning a blowout barbecue at your summer rental house, or a camping trip that will involve fireside cooking, you should consider getting a knife roll.  For many, bringing knives and culinary tools with them to where they are traveling or cooking is considered precious cargo. Consider a knife bag as a way of assisting with those travels. 

We welcome our many visitors to Saratoga Springs, New York and look forward to hearing more of the fun stories that exist in traveling. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store to assist with your culinary needs.  We carry “cool tools” for the chef on the go.  Remember: “Life Happens in the Kitchen.”

 Take Care,
John & Paula