I often remember my mother telling me; “It’s the simple things”. The point that she was trying to make to me was to enjoy the small things in life that and to be grateful for them. It is the simple thing we do for people. The idea behind this phrase is that it’s not the grand gestures or big events that make our lives better, but rather the small, everyday moments that add up and create a positive impact.

Cooking your favorite meal can be one of those small things that makes you and others happy. Whether you love the process of cooking (adding spices, sprinkling in herbs, and taste-testing every five minutes) or just enjoy the delicious meal at the end of it, cooking your favorite dish is so much fun. 

Our kitchen arsenal can include so many tools that are essential to making our meals. However, it can often times be the most simple and basic ones that offer versatility in our day-to-day prep. One tool that many of our customers ask for is the Kwik-Cut chopper. The Kwik-Cut manufacturing company is actually out of Mohawk, New York! The tooth edge chopper is our #1 seller! The most popular uses are mixing tuna fish or egg salads. Also, it can be used for chopping fruits, nuts and vegetables, blending pastry, or tenderizing steak. The plain edge chopper has an aluminum handle and a stainless-steel blade. The most popular use is as a biscuit cutter but it can also be used for chopping fruits, nuts and vegetables or blending pastry. 

• Kwik Kuts Serrated Food Chopper for mincing and chopping nuts, fruits and vegetables, tenderizing meat, cutting cookies, biscuits, pastries, and more

• Proudly made in America; stainless steel chopping ring measures 2.875-inch x .75-inches, wide handle is comfortable and keeps fingers out of harms way

• Simply use up-and-down motion until desired texture is achieved; tenderize meat and blend pastry dough; saves time during food preparation

• Chop fruit, nuts, vegetables, salads, tuna, hard boiled eggs, onions, coleslaw, potatoes, and more; great for quick healthy snacks

• Sturdy, durable, easy to use and clean; will never rust; much easier to clean than a food processor; simply hand wash in warm, soapy water

The simplest things in life hold far better meaning and significance.  Preparing home-cooked meals or making on of your culinary specialty creations.  Showing you care doesn’t require expensive gifts or showy gestures. It’s the simple things from the heart that really count. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place for the simple tools for those meals that come from the heart. Remember my Foodie Friends, “Life Happens in the Kitchen”.

Take Care, 

John & Paula

The September weather has arrived and with the crisp fall mornings the market emerges with an entirely new vibe for a brand new season to celebrate all things local.

There is wide variety of fall vegetables and fruits finding their way to displays, ginger has arrived with the anticipation of turmeric, mums are beginning to appear and soon gourds and pumpkins will make their annual debut.

September market activities are also starting to roll out.  Mark your calendars to visit the market and experience some of the scheduled events and programs;

September 14th 

Amazing vendors

Cooking Demo at the market porch with Carolyn Shapiro from Comfort Food Community at 10:30 am

Live music with Craic Agus Ceol and Thomas Powers

Saratoga Springs Friends of the Library Book Sale

Developing Minds Kids Activity from Skidmore

Master Gardeners from Cornell Cooperative Extension on site to help you prepare your garden for fall

September 21st 

Amazing Vendors

Live Music with Brendan Daily and Kate Blain

Developing Minds Kids Activity from Skidmore

Master Gardeners from Cornell Cooperative Extension on site to help you prepare your garden for fall

Comfort Food Community on site with CDPHP Farmers’ Market coupons – learn about the program and eligibility 

September 28th – The Great Pumpkin Festival and The First Annual Festival of Lanterns (display in the pavilions)

Amazing vendors 

Live Music with Happenstance, Alex Ciarullo (9-10:30 am) and The Acorns (11:30-12:30)

Cooking demo at the market porch with Gianna Pennacchia from Cornell Cooperative Extension at 10:30 am

Pumpkin Painting for Kids under the market awning (green shed – minimal charge)

Lantern making activity for Kids sponsored by the Saratoga Springs Library (free)

The Great Pumpkin Fest at the garage on High Rock with the Saratoga Chamber of Commerce

Artist guest Sarah Straight

Bikeatoga Pop-up Repair Shop at the market

Master Gardeners from Cornell Cooperative Extension on site to help you prepare your garden for fall

Comfort Food Community on site with CDPHP Farmers’ Market coupons – learn about the program and eligibility 

The market looks forward to celebrating all things local with you this fall.  Stay tuned for October events to be released soon.

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.

One Pan Roasted Chicken with Fall Vegetables

Yields: 4 servings | Prep & cook time: 45 min

INGREDIENTS:

*Ingredients  currently available at the farmers’ market

1 pound butternut squash, chopped*

8 ounces baby red potatoes, halved*

8 ounces baby carrots, peeled*

8 ounces Brussels sprouts,  halved*

2 tablespoons olive oil

2 tablespoons balsamic vinegar

2 cloves garlic, minced*

Kosher salt and freshly ground black pepper,  to taste

2 tablespoons chopped fresh parsley leaves*

For the Chicken 

8 bone-in, skin on chicken thighs*

1 teaspoon oregano*

1/2 teaspoon thyme*

1/2 teaspoon basil*

1/4 teaspoon rosemary*

Kosher salt and freshly ground black pepper,  to taste.

Preheat oven to 400 degrees.  Lightly oil a baking sheet or coat with nonstick spray.

Season chicken with oregano,  thyme, basil, rosemary, salt and. Pepper, to taste; set aside.

Place butternut squash, potatoes, carrots and Brussels sprouts in a  single layer onto the prepared baking sheet. Stir in olive oil, balsamic vinegar and garlic;  season with salt and pepper, to taste.  Top with seasoned chicken in a single layer.

Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees, about. 25-30minutes.* Then broil for 2-3 minutes,  or until caramelized and slightly charred.

Served immediately,  garnish with parsley if desired.

* Cooking time will vary depending on the size and thickness of the potatoes. 

* Optional additions to consider include; broccoli, green beans, acorn squash, zucchini, summer squash, kale, craisins©.

Hello my foodie friends!

Finding fun gadgets can be an adventure. At Compliments to the Chef, we have many innovative, and must have gadgets for your foodie that you are looking for. One of our favorites is the Garlic Zoom. The Garlic Zoom is an innovative tool by Chef ‘n; a company that offers ergonomic devices that present a new functionality and mode for an ingrained everyday object. Offering a safe and accessible design solution to a problem that faces much of the aging public, Chef’n has created simple and effective tools. Their mission for over thirty-one years has been to make better tools, fun, and easier to use so you can make better foods.  They are known for being an ergonomic company. 

The Garlic Zoom has been one of our biggest sellers for years. What does a Garlic Zoom do? It can easily mince garlic cloves in seconds.  Simply peel cloves of garlic, fill, and roll the Garlic Zoom. The rotating stainless steel blades chop garlic in seconds for perfectly minced garlic without the mess or garlicky fingers.  The Garlic Zoom includes gearing for easier rolling, and finger holds for safer blade removal and has sturdy construction. The features of this item include: Powerful dual gears chop easily; strong, durable construction; large touch points for safe blade removal and it is top-rack dishwasher safe. 

I love the name of this gadget. It reminds me of my children when they were very young finding items throughout the kitchen and playing with them making the “zoom, zoom” sound.  The Garlic Zoom can be a fun way to get your younger foodies involved with prep work while mincing garlic; “zoom, zoom, zoom”.  

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place, to find the many treasures for your foodie. Along with the Garlic Zoom we have many cool tools for cooks. Look for those items that can help make cooking easier and fun. Oh, by the way, making fun sounds like “zoom, zoom” is permitted in the kitchen!!  Remember my Foodie Friends; “Life Happens in the Kitchen” even playtime. 

Take Care, 

John & Paula

It’s back to school this week for many families in the area and the market vendors are stocked with diverse items and ingredients to help make your life a little easier.  Not to mention, they will keep your kitchen filled with all things local and fresh.  

In fact, bringing the kids to the Saratoga Farmers’ Market is a great way to include them as part of the meal prep process.  Let your child(ren) select some of the produce and various food items and then invite them to help you prepare their selections for the week’s upcoming meals.  Research demonstrates that the more that children participate in the meal preparation process, the more willing they are to try new foods and make healthier choices.  

List making, shopping and prep time encourages the development of lifelong skills while allowing you to spend quality time together that’s both educational and purposeful.  They will remember these experiences; and shopping a farmers’ market adds a whole new level of understanding about where food comes from.

As you begin your back to school meal planning thoughts, consider how locally grown and produced goods might fit into your overall weekly menu.  This is not a full list, but some ideas of items you will discover at the market;

Breakfast –  locally produced honey & maple syrup, breakfast meats, eggs, fresh baked goods including waffles, granola, yogurts, cheeses and other dairy items, packaged smoothies and more

The Lunchbox –  fresh baked breads and other goods, locally produced jams and peanut butter, apples and other fruits, fresh vegetables, snacks and more

Easy Dinners – locally grown meats, seasonal produce options, baked goods, ready-made foods, herbs, seasoning, pierogis, and so much more

As children make new food discoveries, their palate and culinary adventures will expand.  Let the market make your back to school shopping easy, fresh and fun.

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.

This weekend marks the unofficial end of summer and there’s so many ways to celebrate with the traditional cook-out always making the top of the list.  But, what are a few ways to add that unique twist onto your gathering or weekend festivities?

Pickle Ball Tourney: Grab your friends, meet on the courts and have a tournament.  Celebrate with pickle themed food; a pizza topped with pickles and a drizzle of hot honey is always a winning combo!  Winner earns the ‘Pickler of the Year’ award with a large jar of pickles!

Backyard Camp Out Competition:  Fill the backyard with your favorite people and a night of tents and camping, but the twist?  They have to decorate with a theme.  It will be a surprise to everyone and hopefully memories to last a life time.

Grilled Pizza Buffet: Create a buffet of all the fixings!  Let everyone roll and top their dough, heat up the grill and enjoy a deliciously fun meal paired with good spirits.

Outdoor Movie Night: Keep it simple,  but fun.  Hang a white sheet, borrow or rent a projector and host a backyard movie night with popcorn, soda (or maybe ice cream floats) and candy.  Everyone can bring their beach chairs and blankets to hang out and have fun.

Old-fashioned Block Party: Be the neighborhood host and meet at the cul-de-sac or in the driveway for an old-fashioned potluck.  Let the kids play and the parents talk;  always simple but memorable.

However, you choose to enjoy your long weekend and unofficial close to summer, visit the Saratoga Farmers’ Market to grab locally produced and grown goods to fill your table and your plates!

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. The Thursday Market at Milton runs through to August 29th at the Burgess Kimball Memorial Park from 3-6 p.m. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.

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 two 20 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?

This Labor Day weekend, many of us will continue to celebrate Labor Day with parades, parties, and gathering festivities. Backyard barbeques are a staple activity, 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-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. 

For the holiday weekend, 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 store to pick up the essential tools you need for your holiday weekend. Remember my Foodie Friends; “Life Happens in the Kitchen”. 

Take Care, John & Paula

Labor Day is just around the corner and it’s time to start planning the menu.  Grilled steak is always popular.  Here are few tips and tricks from the experts to help make your grilled steak just one bite tastier;

* Clean and Season the grill with a high-heat cooking oil like naturally refined avocado oil.

* If you are using charcoal, let the coals burn to a nice, even heat before grilling to get that delicious smoky flavor.

* Let the meat set to temper for one hour before grilling.

* Always season generously with salt and pepper.

* Don’t constantly move the steak once it’s on the grill; this helps to ensure a good crust on the exterior and juicy tenderness on the interior.

* Let the steak rest before slicing and serving.

There are so many different cuts, so here are a few extra thoughts depending on your menu;

Flank Steak, Skirt Steak and Tri-Tip are great to marinate due to their texture.

Rib-eye & Sirloin Steak  are best with simple seasonings but can also be marinated as well.

Filet Mignon is cooked best in a cast iron pan on the grill with butter and seasonings.

Strip steak is flavorful with simple seasonings, but is great topped with a wine and butter sauce.

And finally, don’t over cook any cut of meat.  Here is a guide depending on how you like to serve your steak cuts;

Rare: 115-120°F (to serve at 125°F)

Medium-rare: 120-125°F (to serve at 130°F)

Medium: 130-135°F (to serve at 140°F)

Medium-well: 140-145°F (to serve at 150°F)

Well: 150-155°F (to serve at 160°F)

Visit the market vendors where you can find all of your needs for your Labor Day plans. 

Meat vendors at the markets: 

Monday: Jireh Organic & Livestock

Wednesdays: Holly and Vine

Thursdays: Holly and Vine and Jireh Organic & Livestock

Saturdays: Grazin’ Acres, Hepatica Farm, Jireh Organic & Livestock,  Long Lesson Farm, May-k-Mark

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. The Thursday Market at Milton runs through to August 29th at the Burgess Kimball Memorial Park from 3-6 p.m. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.

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

Locally grown produce is in prime season and we have been exploring various ways to preserve all of this fresh goodness found at the Saratoga Farmers’ Market. Here are several ways to consider keeping your tomatoes to use throughout the year.

Canning:  Canning is one of the most common ways to preserve tomatoes.  Whole-peeled tomatoes, diced tomatoes, sauce(s), tomato paste, and salsa(s), can all be canned and used throughout the year.  In order to can tomatoes, they must be cooked prior to the actual canning process.  

Freezing: This is the simplest and best emergency method to preserve tomatoes if you have the room and are running out of time, or don’t want tomatoes to go bad before you can use them.  Simply place clean, dried tomatoes in a freezer bag.  Remove as much air as possible and freeze the tomatoes.  Remove the frozen tomatoes to use as needed.  You can actually chop the tomatoes frozen and add them directly to various recipes throughout the year.  If you let them thaw slightly you can easily remove the skin if needed.

Oven Dried: Cutting the tomato depends on the type of tomatoes you are using to roast, but in brief, remove the core, seeds and juicy center.  Either halve them for smaller tomatoes or slice into thinner pieces for larger tomatoes depending on your future needs.  Place the tomatoes in a bowl and toss with a light coat of olive oil, salt, pepper and other seasonings you desire to use like basil, oregano etc.  Roast the tomato pieces on a parchment covered baking sheet for about 4 hours in a 200 degree oven.  Place the dried tomato pieces in a jar, cover with oil and keep refrigerated for up to 2 months.  These tomatoes add excellent flavor to various sauces, salads and other recipes.

However you like to enjoy your fresh tomatoes, now is prime time to grab your favorite variety, enjoy them in season and then consider preserving them to use throughout the cold weather months.  There’s nothing like farm fresh.

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. The Thursday Market at Milton begins Thursday, July 11th, through August 29th at the Burgess Kimball Memorial Park from 3-6 p.m. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.   

Hello  my Foodie Friends!   

In recent decades, avocados have surged in popularity. We find ourselves making this one of our favorite foods by putting it on toast, in avocado bowls, smoothies, salads, fries, soups, scrambled eggs, dressing, gelato, brownies, pizza, pancakes, yes, and even ice cream. These are among the large number of ways we have incorporated avocados into our diets.  You can even just grab a spoon and eat avocado with some salt and pepper. Avocado’s can make just about anything taste better. Avocados may be considered a “high fat food”. However, they are also considered a super food. Not only does the fat from avocados provide essential nutrients, the also help to absorb nutrients such as vitamins from other foods eaten. They are also considered a high source of fiber. From avocado toast to guacamole, avocados are incredibly versatile and packed with nutrients that can be beneficial for health. 

Avocados can be challenging to cut. They may seem harmless, but can be a bit troublesome in trying to remove the pit. With the growing popularity of avocados has many people learning that cutting the tasty and healthy fruit the wrong way can lead to a term called “avocado hand”, when an individual injures their hand trying to remove the pit from the avocado in a way that causes injury to the hand.

There is a tool that can assist in avoiding this injury. Removing the pit is the most dangerous part of avocado preparations. The avocado tool makes the job way easier thanks to the rounded blades, which grip onto the avocado pit so you can twist and remove it without cutting through your hand. The Avocado Tool from Microplane features a straight edge blade with an exaggerated wide curve and rounded tip to effortlessly slice through avocado’s tough skin and scoop the flavorful flesh inside. Three prongs at the base of the tool safely and easily handle the tricky task of pitting the avocado without resorting to using knives. For easy clean up, it’s also dishwasher safe. Use the straight edge to cut through tough avocado skin, then pierce the pit with the tool’s prongs and twist to remove the pit! 

We also carry other items to assist with your love of avocados; the avocado flip pod for serving and storing dips to stay fresh and order free, and the avocado storage pod to assist with storing leftover avocado halves in your refrigerator. 

At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place, we offer Avocado slicers and savers for your avocado culinary creations. “Avo nice day”. Remember Foodie Friends, “Life Happens in the Kitchen”. 

Take Care, John & Paula