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 you prepare for the upcoming Passover and Easter celebrations, the Saratoga Farmers’ Market is the perfect place to begin your menu planning.  With a vibrant selection of locally grown and produced goods, the market offers everything you need to create a fresh, festive, and meaningful holiday table.  From farm-fresh vegetables and pasture-raised meats to artisan baked goods and handmade treats, you’ll find a wide array of seasonal offerings to inspire your holiday meals.

Here is a quick overview of some items to consider at Saturday’s market;

Baking Supplies: Argyle Cheese Farmer and Muddy Trail Jerky Co. (vanilla extract) 

Breads and Baked Goods: Bakery Suzanne, Goodway Gourmet, Katie Bakes GF, Night Work Bread, Parchment Baking Company, LLC, Sweet Treats by Jennifer LLC

Coffee: Nally Coffee

Condiments: Puckers Gourmet and Muddy Trial Jerky Co.

Chill before the chaos: Radiant Living Healing Arts and Massage

Flowers: Halfmoon Harvest, Lovin’ Mama

Fresh Produce: Gomez Veggie Ville, Lovin’ Mama, Saratoga Apple, The Mushroom Shop, LLC

Honey and Syrup: Ballston Lake Apiaries and Slate Valley Farms

Peanut Butter & Jams: Kokinda Farm and Saratoga Peanut Butter Co.

Meats & Eggs: Grazin’ Acres FarmHepatiac Farm LLC, Jireh Organic Farm & Live Stock of NY, Kokinda Farm, Longlesson Farm, May-K-Mark, Thymeless Homestead

Ready to Eat: Daily Fresh, Euro Delicacies, La Capital Tacos, Great Northern Pantry, Perogi, Pierogi, Pyroogi

Snacks and Hors d’oeuvres: Back to Zero Foods, Tyromance Fine Snacks

Yogurt, Cheese and More: Argyle Cheese Farmer and Nettle Meadow 

Cocktails: Albany Distilling Company, Autumn’s Harvest Vineyard, The Bull and Bee Meadery, Yankee Distillers LLC

Seasoning: Muddy Trail Jerky Co.

Other: Eat with Aliens, Kokinda Farm, Muddy Trail Jerky Co., Saratoga Candles, Saratoga Peanut Butter Co., Sydney Anechiarico Jewelry, Thymeless Homestead

Pet Snacks: Mugzy’s Barkery

The Saratoga Farmers’ Market is currently open Saturdays, 9:30 am to 1:30 pm, November through April at Wilton Mall Food Court ; accessible from the mall entrance across from BJs.  The CDTA’s 450 (from Schenectady) and 452 (from Skidmore College via downtown Saratoga) run to the Mall hourly Saturday mornings.  

Visit www. saratogafarmersmarket.org, sign up for our weekly newsletter and follow us on was on Facebook and Instagram. 

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

There are so many ways to cook an egg.  In fact, I’ve always said its one of Mother Nature’s best fast foods.

Here are some tips for poaching, over-easy and over hard; all great for your egg sandwich eating plans.

Poaching:  Boil the eggs, in their shell for 10 seconds to help set the egg whites.  Pour 2 inches of water with a splash of white vinegar into a skillet before cracking the eggs and adding them to the water.  Boil for 2-3 minutes for a runny yolk and 3-4 minutes for a slightly firmer yolk which is better for a sandwich.  Rinse your poached egg in a cold water bath to stop it from cooking and remove any vinegar before adding the egg to a sandwich and/or other recipes.

Over easy:  Melt butter in a nonstick skillet or cast iron pan over medium to low heat.  Add an egg and let it cook 1- 2 minutes until the white of the egg is almost full cooked.  Flip and cook 30 seconds to 1 minute longer.

Over Hard:  Melt butter in a nonstick skillet or cast iron pan over medium to low heat.  Add an egg and let it cook 2 – 3 minutes.  Flip and cook an additional 2 – 3 minutes.

As you plan your egg sandwiches, just a quick reminder that you can find local eggs, bread, fresh herbs and vegetables, bacon and cheeses all at the Saratoga Farmers’ Market.  Always stop at the staff table if you need assistance and direction to specific vendors for any of your meal/recipe making needs; they are always happy to help direct you to the vendors on site.  The local vendors are a wealth of knowledge and can help you explore your local food sources and goods. 

PLEASE NOTE: The market continues at Wilton Mall until Saturday, April 26th and moves outdoors to High Rock Park starting Saturday, May 3rd.

The Saratoga Farmers’ Market is currently open Saturdays, 9:30 a.m. to 1:30 p.m., November through April at Wilton Mall Food Court; accessible from the mall entrance across from BJs. The CDTA’s 450 (from Schenectady) and 452 (from Skidmore College via downtown Saratoga) run to the Mall hourly Saturday mornings.

Visit www.saratogafarmersmarket.org, sign up for our weekly newsletter and follow us on Facebook and Instagram.

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

Maple syrup makes a great alternative, natural sweetener.  Local maple syrup can be found at the market weekly throughout the year.  Many vendors at the market collaborate and use each others products in their goods they bring to market; including several of our bakers who use maple syrup in a variety of ways. 

“I mix Slate Valley Farms maple syrup with enough powdered sugar to make a medium thick consistency icing and then spread it on my maple pecan scones and it adds a rich maple flavor to the scone that compliments the pecans perfectly.”
~ Katie Bakes Gluten Free

“At parchment, we love baking with maple syrup!  It’s great on its own, as a compliment to other flavors, or even as an alternative sugar source.  Our maple butter squares are all about that distinctive maple flavor! Our naturally gluten-free crumble bar base is topped with a ring of maple buttercream frosting and filled with a gooey maple custard.  Our chocolate chipotle cookies with maple buttercream frosting use maple syrup to smooth out the spiciness of the chipotle. When baking with maple syrup, it’s critical to balance the natural sweetness with the right level of salt. Sometimes this means using a little less maple syrup, other times this means adding a little extra salt.”
~Isabel, Parchment Baking Company

“Maple syrup is a fantastic substitute for granulated sugar in baked goods. Use ¾ cup of maple syrup for every cup of sugar. Be sure to add 1 tablespoon of flour per ¼ cup of syrup used to maintain your recipe’s texture. We love using real maple syrup in our cinnamon roll icing, a favorite at the market each week!” ~ Sweet Treats by Jennifer

Come and experience the flavor of maple because it’s maple season all year at the market.

The Saratoga Farmers’ Market is currently open Saturdays, 9:30 a.m. to 1:30 p.m., November through April at Wilton Mall Food Court; accessible from the mall entrance across from BJs. The CDTA’s 450 (from Schenectady) and 452 (from Skidmore College via downtown Saratoga) run to the Mall hourly Saturday mornings.

Visit www.saratogafarmersmarket.org, sign up for our weekly newsletter and follow us on Facebook and Instagram.

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