Author: Saratoga TODAY

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

Classic Lemon Meringue Pie 

Ingredients

1 premade pie crust

4 eggs, divided

1 ½ cups white sugar

2 ½ sticks unsalted butter

1 cup lemon juice

INSTRUCTIONS

Line pie molds or tart pan with pie crust and bake at 350 F for 15 minutes, or until golden brown. To make sure the walls do not collapse, line the inside of the tart with parchment paper and weigh down with raw rice or beans.

Add 1/4 cup of sugar with 2 whole eggs and 2 egg yolks into a bowl, and whisk for 1 minute.

Bring lemon juice and 1/2 cup of sugar to a boil.

Add the hot lemon juice to the egg mixture and stir for 30 seconds. Pour the mixture back into the sauce pan and stir until it boils over medium heat.

Add butter and stir until smooth and creamy.

Pour the lemon cream into each tart crust, and freeze for 30 minutes.

Using a stand mixer, bring egg whites (2 egg whites left over from the cream) to medium peaks, and leave on medium speed.

Meanwhile, bring 3/4 cup of white sugar and 1/4 cup of water to 250 F on the stove top. Once this temperature is reached, pour the sugar syrup over the egg whites and whip on high speed until it cools down in temperature and a stiff peak is formed. This is the meringue for your pie.

Pipe the meringue over the chilled lemon tart. Optionally, toast the meringue using a cooking torch.

Serve your lemon meringue pie.

Recipe courtesy of beyonddiet.com

 

It’s that time of year when it’s ready to clean up the veggie garden, get it ready and prep for the beauty of spring What are the experts saying are the best steps to take?

Clean it Out: Remove the plant debris to help limit pests and disease from developing in the soil.  

Put it Away:  Gather all of the labels, stakes, cages and tools to put away for the following year.  It’s best to wash and dry everything before storing it; especially any tools.  This will help to prevent rusting.  Remove any rust with a rust cleaning product (this can be found at the local hardware store).

Add Compost: Spread a 2 to 3 inch layer of compost over the beds to help enrich the soil.  There’s no need to till it in, the seasons and organisms will do the work, but till the dirt before adding the compost layer.

Test the Soil: Test the soil before adding any fall plants and the compost.  Most remediation is done in the spring.

Fall crops:  Yes you can still plant in your garden and harvest some fall crops.  However, you do need to cover them with a small tunnel or some other light covering.  What can you plant in the fall in the north east at this late date?  Beets, Swiss chard, Cover Crops, spinach, some lettuce blends, etc.

Spring Crops Prep: 

Garlic – Prepare a bed and plant your garlic bulbs with the pointed tip facing upwards, sowing them into the soil approximately 4 inches apart and approximately 2 inches deep.  Get ready to enjoy garlic scapes and savory bulbs for cooking in the early summer months.

Asparagus – Plant the crowns of the asparagus in a prepared garden bed and get ready to watch it grow in the spring; it is a reseeding crop.  However, it takes several seasons before the asparagus is edible.

There are plenty of activities to enjoy each season of the garden for those who love to garden.  And, if you don’t, there’s always a way to celebrate the fruits/veggies of those who do enjoy the farming process at the Saratoga Farmers’ Market.

The Saratoga Farmer’s Market is open on Wednesdays from 3- 6 p.m. and  Saturdays from 9 a.m.-1 p.m. at High Rock Park in downtown Saratoga Springs. The Monday market at Clifton Park is open from 2-5 p.m. at the Shenendehowa Methodist Church on Route 146. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket. 

 

Vegetable Soup

Yields: 8 servings | Prep Time: 15 min | cook time: 40 min

INGREDIENTS:

tablespoons olive oil

1 1/2 cups chopped yellow onion*

2 cups peeled and chopped carrots*

1 1/4 cup chopped celery*

4 cloves garlic, minced*

4 (14.5 oz) cans of vegetable broth (or chicken broth)

2 (14.5 oz) cans of diced tomatoes (undrained)

3 cups peeled, thick diced potatoes*

2 cups green beans, cut to bite size pieces

1/3 cup fresh, chopped parsley*

2 bay leaves*

1 tablespoon fresh thyme leaves*

1 1/4 cup fresh corn*

1 cup fresh peas*

Salt and pepper

Instructions:

Heat the olive oil in a large pot over medium to high heat. 

Add the onions, carrots, and celery and sauté for approximately 4 minutes, then add the garlic and sauté for and additional 30 seconds.

Add in the broth, tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste.*

Bring the mixture to a boil, then add the green beans. 

Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender, about 20 – 30 minutes. 

Add corn and peas and cook 5 to 10 minutes longer. Remove the bay leaves before serving.  Serve warm.

Additional Notes:

Boosting flavor

•Add more flavor by adding additional seasoning such as basil*, oregano*, rosemary*, marjoram* or Italian seasoning*.

•Use homemade chicken or vegetable broth.

•Add a parmesan cheese rind and let it simmer in the soup.  Remove it at the time of removing the bay leaves.

•Serve with grated Parmesan cheese and a splash of extra virgin olive oil.

Added Vegetables

Consider adding additional vegetables such as; butternut squash, zucchini, summer squash, etc.

Extras

•If desired, add in pasta, rice and/or beans.

•Serve with fresh baked bread* or homemade croutons from the Saratoga Farmers’ Market.