Hello My Foodie Friends!   

This weekend is Mother’s Day. For many of us, it brings back memories of our childhood. My memories include the chaos my parents incurred of getting five children to do their homework, eat dinner, brush their teeth and get to bed every school night. I often reminisce about the work my mother had in raising three boys and two girls. In many of my articles I have talked about growing up in an Italian family. I was reminded by one of my customers that Italians are a matriarchal nationality. It’s the women who carry on the traditions and hand out the majority of discipline, wisdom and nurturing to the children. As a child, every room in the house where I grew up included constant teaching and training by my mother. The bedroom task was making your bed, dusting furniture, sweeping the floor or vacuuming the rugs and organizing your clothes. The bathroom was to be kept clean at all times and the living room was “keep your feet off the couch!” The kitchen was the most intense training. Washing and drying dishes to cleaning and setting the table. When we all sat at the kitchen table, our family discussions were learning times. We 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. One of my mother’s favorite cooking tools, and is my wife’s favorite, is the wooden spoon. My mother used a wooden spoon for all of her daily cooking tasks. She would let us “taste” her sauce using a wooden spoon. There were wooden spoons for frying the meatballs, stirring the sauce and one that would sit at the kitchen table while we ate. 

Compliments to the Chef would like to salute all the Moms who have made life happen in our homes and especially the Kitchen. Who was the first one to start cooking a meal and the last to sit down for a meal? Who was still in the kitchen cleaning well after everyone else had left? What room in the house did mom dole out free advice on dating, school, employment and dealing with disappointment? Where did some of your funniest memories of Mom take place? 

Foodie moms are the easiest to please on a special day – especially Mother’s Day. If she’s into cooking special meals for you or she’s one who simply loves to eat, there are so many exciting ways to give her a treat these days. Creating a “foodie” theme for your mom can be a fun way to tell her how much you appreciate her cooking

This Mother’s Day when it is time for dinner, seat mom first and clean up so she can enjoy her day. Call Mom on a regular basis and tell her how you feel about her. You cannot say “I love you, Mom” enough. I bet I know where she will be when you stop by to see her. Whatever the gift is that you give your Mom on Mother’s Day, the greatest gift is the smile and hug you’ll give her at her front door. 

Stop into Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place and share a fun story about your mom! Remember my Foodie Friends and Moms: “Life Happens in the Kitchen” – those memories will last you a lifetime. Take care, John and Paula

Stop by and shop at Compliments to the Chef. Your Neighborhood Kitchen and Cutlery store located at 33 Railroad place for our line of Beechwood, bamboo, and pakkawood spoons and instantly take your culinary, dining, and entertaining experience to the next level. The wooden spoon was a primary cooking utensil used by Julia Child and other great chefs around the world. Each of our beechwood spoons are made in France where they are lovingly handcrafted to standards of unsurpassed quality. For centuries wooden spoons and wooden cooking utensils have been preferred by chefs for their numerous advantages. Unlike metal or plastic, a wooden spoon can be left in the pot without the risk of melting, burning your hand, or ruining a temperature-sensitive dish. A wooden kitchen utensil will not change the taste of acidic foods the way metal will. Wooden spoons are versatile. Simply wash your kitchen utensil with warm soapy water and allow to air dry. Restore your wood utensils to their satiny finish by treating them with a little mineral oil or beeswax compound.

As we all are working through our hectic schedules, remember that family time is the most important time. Eat together as a family, share stories, talk about your day, listen to each other, enjoy good food, and remember to compliment the chef. Bring your 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!   

As I am trying to maintain my New Year’s resolution of healthier eating, I realize a key piece is portion control.  Over the years, our society has reverted to larger serving sizes. Larger portion sizes and increased consumption have impacted the health of America and worldwide (foodinsight.com). 

Many of us grew up being told to “finish all of the food on your plate”.  I know that even today, I feel obligated to finishing a beverage or plate of food regardless of the portion size. Preparing food at home gives us a better consideration of portion size. Resizing our portions may seem a challenge. However, using portion control as a healthy-eating strategy can give us the ability to each more foods while normalizing our portions. Practices we can use are to use a smaller plate or use smaller cooking items as we make our recipes, and take one bite at a time by taking smaller bites. Ramekins are an item that can be used for a variety of dishes and can assist with cutting down serving sizes. A ramekin is also known as a souffle’ dish. It is a small bakeware vessel that is a small straight-sided ceramic dish used for preparing and serving individual portions. 

There are so many uses for a ramekin.Here are a few:

You can bake eggs in a ramekin.  Eggs have been put on the bad food list in the past, but the truth is that they are a good protein option for starting your day. The cholesterol in eggs is in the yokes, so if that’s a concern you can always use just egg whites. Use ramekins to bake eggs as an alternative to the typical fried or scrambled eggs. Just crack an egg into a ramekin coated in nonstick cooking spray, pour one tablespoon of low-fat milk over it and season as desired. Try adding shredded low-fat cheese or Canadian bacon. You can also put vegetables like spinach, tomatoes or diced peppers on the bottom of the ramekin before adding the egg. Place the ramekins on a baking sheet and bake for about 15 to 20 minutes at 375 degrees F. The temperature of the egg should reach 160 degrees F, according to safety guidelines from the U.S. Department of Agriculture.

Bread pudding is usually a decadent dessert, but you can fit into your healthy diet. Using your favorite bread pudding recipe and preparing it in ramekins allows you to have a small single serving, keeping calories under control. You can also experiment with swapping some of the ingredients to boost nutritional value. For example, use whole wheat bread and low-fat milk instead of white bread and heavy cream or whole milk. 

Mini pot pies and meatloaves: Portion control and attractive food presentation are both advantages you’ll get when preparing main dishes in ramekins. Serving a personal a pot pie or meatloaf to your family will likely be a hit, especially for kids. You can still prepare your recipes for these classics as usual and then divide the prepared food among the ramekins before baking. You may need to cut down the amount of your original recipe, however, if you plan to use only a few ramekins. If you’re concerned about grease filling up the ramekins when cooking mini meatloaves, try placing a piece of bread — preferably somewhat stale or toasted — in the bottom of the dish. The bread will absorb a large amount of the grease. It will also help to use leaner ground beef; try to use 90 to 93 percent lean.

Fruit desserts: Ramekins are ideal for many classic desserts, such as custards, mousses and even mini baked cheesecakes. They also work well for baking individual fruit desserts, such as crisps and cobblers. Crisps use a topping primarily made with dried oats while cobblers are flour based. An additional advantage to preparing desserts this way is that you can use a variety of fruits to prepare several different crisps or cobblers at once.

One of our favorite uses for ramekins is for single servings of mac n cheese.. Mac n cheese is down home comfort food and it makes you feel all warm and cozy. These little ramekins are ideal for individual servings of mac n cheese. I love the whole experience – I hold the ramekin as I scoop some out and I feel the warmth of it since it just came out of the oven. I scoop in and get a large spoonful of cheesy goodness. Along with the cheesy inside there is this crunchy and crumbly topping that might even be the best part of the dish. 

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place in Saratoga Springs to pick up an array of sizes of ramekins and cool tools to assist you with your culinary needs. Enjoy those ridiculously delicious single serving creations. Remember my Foodie Friends: “Life Happens in the Kitchen”. 

Take Care, John & Paula

Get ready for a fresh and exciting season at the Saratoga Farmers’ Market!

Alongside your favorite vendors, we’re thrilled to introduce some new local growers and producers and new changes to the landscape. We’ve got a host of engaging activities lined up for both markets. The market starts its outdoor adventures at the Wednesday Market on May 1st from 3 p.m. to 6 p.m. and the Saturday market on May 4th from 9 a.m. to 1 p.m.

The Saratoga Farmers’ Market will also be at Clifton Park on Mondays beginning June 3rd and Milton starting July 11th.

We’re always looking to grow our community of vendors and volunteers. If you’re interested in becoming a part of the Saratoga Farmers’ Market family, email sfma.manager@gmail.com for more information. Your contribution is invaluable to us.

The compost collection will be available on Saturdays at High Rock Park on the south lawn. Halfmoon Harvest provides this service.

Dinner in the park and festivals will be announced soon. In the meantime, visit saratogafarmersmarket.org to sign up for our newsletter and follow us on Facebook and Instagram @SaratogaFarmersMarket to stay current with market announcements.

The Saratoga Farmers’ Market is where you can shop, eat, and support local while enjoying local musicians and various festivities throughout the year.

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.  

 

Celebrate the Saratoga Farmers’ Market’s last indoor market of the 2024 winter season this Saturday, April 27th, at the Wilton Mall from 9:30 a.m. to 1:30 p.m.

Local farms and businesses are going strong, and fresh greens, spring vegetables, and various flowers are beginning to appear. Enjoy live music while you shop and support Saratoga’s local economy. Take advantage of the market’s t-shirt clearance, just $5 for a farmers’ market logo shirt while supplies last.

The outdoor markets at High Rock Park in downtown Saratoga Springs begin on Wednesday, May 1, from 3 to 6 p.m. and Saturday, May 4th, from 9 a.m. to 1 p.m. Stay tuned for an updated list of vendors for the summer season. Please remember that the farmers’ market needs volunteers. If you are interested, please email sfma.manager@gmail.com.

The Saratoga Farmers’ Market is open on Saturdays from 9:30 a.m. to 1:30 p.m. through April at the Wilton Mall Food Court, accessible from the mall entrance across from BJs or the mall interior. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter and follow us on Facebook and Instagram.

Hellomy Foodie Friends!

Spring time spurs so many of my childhood memories. Maybe it is not just one memory but many that makes Spring my favorite season of the year. As a child, every Spring when the snow was melted, I would go out to the golf course by my home and run through the newly thawed grass. 

It was still a bit cold out, however, I was brave with no jacket allowing the sun to keep me warm. Spring was a time when my father would have me paint fences, help him in cleaning up the lawn from the winter, and playing ball in the yard with my brothers and sisters along with a large group of neighborhood friends. Many of my childhood memories also include my fussiness in eating what my mother was making for dinner. She would often times explain why she was making a particular meal choice. Making five children and a husband happy and all agree on the meal choice would often end with her stating; “It’s because I am the mother and I said so, that is why!” Part of our meal preparation included the insistence that all five Reardon children were to wash our face and hands before dinner. My father would tag team with my mother instructing us to race to the sink. My mother’s meal creations were always delicious. During dinner there wasn’t a lot of conversation but my father would look at my mother with a very tired smile and say “you are the best”.  These memories remind me of the importance of sitting down and having that meal together every night.

Have you ever walked into a place and smelled your favorite memories? Smells of cooking can trigger memories so strong and real it feels like you’ve been transported back in time and brings a picture as sharp as a photograph of a special time in your life.  Through food we exchange stories of ourselves and our families.  Spices were an important part of my mother’s cooking. My memories bring me back to a time when our Sunday dinners were a time of gathering around a table crowded with all of the mothers, aunts and grandmothers as they presented their cooking and discussed the ingredients and spices they used. 

Spices have a way of transporting you to another place and time. Whether its memories of smelling basil or mint from the garden for the first time, or the favorite dishes that you remember cooking with them. Each spice or collection of spices has a story, and a wonderful, beautiful one at that. Spices are flavor enhancers. That might seem rather simplistic, but it really sums up how to think about spices and get the best from them. Rather than seeing these strange little bits of bark, seeds and roots as something to be used only on special occasions, or just when a recipe calls for them, look at your spice shelf as flavor enhancers to be added to your cooking (or even drinks) in small quantities at any time. You can add pretty much any spice you like to anything you cook – you’ll soon find there are NO RULES to making something taste delicious – the only way to really understand it is through trial and error.

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place. We carry an assortment of spices to add flavors you have yet to try. Meal time is family time. Look at each other, listen to each other, tell stories, and talk about life. Remember my Foodie Friends, “Life Happens in the Kitchen”.

Take Care, John & Paula

Hello my Foodie Friends!   

Think about how a compliment has affected you. It probably made you feel a little bit better than you already did. As most people know, being nice to someone goes a long way. Compliments work the same way; a compliment can really turn someone’s day around. While compliments may seem simple, they can have a large impact on you and the people around you, creating a ripple of positivity. Giving compliments is easy, socially productive and only gives positive feelings. It has no drawbacks. 

I love the name of our store “Compliments to the Chef.” When you enjoy great service at a restaurant, it’s easy to thank your server by leaving a generous tip. Thanking the kitchen staff for a great meal, however, is more of a gray area. Most people tell a server to send their “compliments to the chef,” but what does that even mean? In movies like “Ratatouille,” it’s a pivotal moment in the chef’s life. Chefs are artists and technicians, passionate about creating dishes that provide pleasure, comfort, and sustenance. They work in environments that are often intense and demanding, using their skills, creativity, and hard work to produce culinary delights. There is nothing like a meal prepared with love. It is even scientifically proven that food prepared with love and passion tastes much better. Chefs sometimes spend hours in the kitchen to prepare something delicious for you. It gives them a good feeling that their work is appreciated and they love to receive compliments for it (don’t we all?). At home or at a friend’s place, we do that easily. But in a restaurant, where the chef is hidden in his/her kitchen, it is more difficult.

TIP FOR TODAY

Make the effort – even at a restaurant – to give the chef a sincere compliment. If you can’t tell them in person, maybe you can drop a card along with your payment? It will bring a smile to their face!

Whether they’re an acclaimed restaurant chef, a local bistro cook, or even a friend or family member who loves to share their culinary creations, chefs deserve recognition for their efforts. At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, we would like to compliment all of the chefs in our local community and to all of the chefs in our homes who show their love everyday by making our meals and creating those dishes that feed our souls. 

Make sure to “compliment the chef,” complement each other (it is ok). Find the good in something and let that person know about it. A compliment goes a long way. 

Remember my Foodie Friends, “Life Happens in the Kitchen.” 

Take Care, John & Paula

The Saratoga Farmers’ Market started in 1978 in a parking lot with a group of farmers who came together to provide fresh fruits and vegetables to the community. It has grown into a year-round award-winning farmers’ market that serves the greater area with locally grown and produced goods. 

The farmers’ market has become a small business incubator with a strong sense of community and camaraderie. Through the years, the Saratoga Farmers’ Market has also become a source contributing to food security through the SNAP and Fresh Connect programs and partners with local organizations like the Comfort Food Community.

As the market continues to grow and has begun to host community festivals, there is an increased need for volunteer support to assist with special events and routine needs. They have a small but mighty team of volunteers: The Friends of the Market. Although the vendors contribute throughout the season in various ways, as the market grows, so does the need for volunteers. The Friends of the Market helps to:

Assist at the information booth.

Provide directional and informational support at the market(s).

Provide vendor relief and guest support.

Support specific programming and festival activities. 

Assist with light setup and breakdown.

If you are interested in volunteering, please email the market at sfma.manager@gmail.com. The board will be recruiting now through mid-May before a volunteer appreciation gathering.

While the market at High Rock opens May 1st, its first community festival, The Festival of Lanterns, is scheduled for June 1st. The Saratoga Farmers’ Market, a 501(c)3 organization, is planning a series of fundraising efforts to support the composting program, educational outreach, a summer kids club, and community events. You can support the market with a $25 donation or amount of choice by visiting the market on Saturday or emailing sfma.manager@gmail.com for more information.

Here is a list of the Saratoga Farmers’ Markets coming up this season. 

Monday Market at Clifton Park (June through October)

Wednesday Market at High Rock Park (May through October)

Saturday Market at High Rock Park (May through October)

Indoor Market at Wilton Mall (November through April)

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. 

The Friends of the Market, a group supporting the Saratoga Farmers’ Market, started a composting program seven years ago. The program started small but quickly had overfilled bins, and for years it was hosted by Jim Carlson and Himanee Gupta of Squash Villa Farm. Jim brought and hauled the bins back to their farm and incorporated the material into their compost piles, helping rejuvenate soil at their former Greenfield Center site.

In 2022, Gupta received an award through Empire State University’s Foundation that gave her funds to develop projects tied to her scholarly and mentoring work as a professor with Empire State; by that point, Squash Villa had moved to a larger site in Easton. Running the growing farm required more time and effort, and Gupta had hoped the compost collection could evolve into something new. That is how the Scraps to Soil program began.

“I always had had a dream to close the loop on the compost project and bring bags of soil back to market customers; soil created from the food scraps they brought to the market,” explained Gupta.

The market contracted with Hope LaBonty, owner of Loving Earth Compost, who brought bins to the market every Wednesday and Saturday during the outdoor market season. As part of the agreement, Loving Earth Compost turned the scraps into soil and then brought the soil bags to the market, where they were sold in October 2023. The program was popular, and frequent shoppers looked forward to this weekly service.

Recognizing the community’s support of the program, the board voted to take the profit from the soil sale and apply it to continue contracting with Loving Earth Compost for the winter market. Due to a shortage of funding, the market could only contract for one small bin at the indoor/winter market, which is commonly overflowing.

In an effort to continue to provide and expand this service to the community, the Saratoga Farmers’ Market, a 501(c)3 organization, is planning a series of fundraising efforts to support the composting program, along with educational outreach and activities, a summer kids club and community festivals. One of our upcoming events to help fund these services will be in June with a Festival of Lanterns. You can support the market with a $25 donation or amount of choice by visiting the market on Saturday or email us at sfma.manager@gmail.com for more information on how you can contribute to the market.

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!   

Do you often crave for something sweet? Why not try a crepe? When we think of Crepes, we often think of French cafes and light, rolled crepes filled with Nutella, bananas, and sprinkled with powdered sugar.  Did you know that many countries around the world have their own version of a crepe-like pancake?  Though many cultures eat their version of crepes for breakfast, some are more of a savory treat and can be shared at dinner.  

What is a crepe? A crepe is a thin pancake that can be filled with all sorts of delicious ingredients. They’re perfect for breakfast, lunch, or dinner. Also, it’s even better when topped with Nutella, bananas, or strawberries. Once you try a crepe, you’ll be hooked. They’re light, fluffy, and downright delicious!

What is the history of crepes?  Based on deBuyer.com which is the company we use for the crepe pans we carry at Compliments to the Chef: 

Crepes have been around for centuries and have a long and rich history. The earliest known crepes date back to the 12th century when they were made with buckwheat flour and water. These simple crepes were known as galettes and were popular among peasants in France and Belgium. In the 14th century, crepes began to be made with milk and eggs, making them richer and more flavorful. By the 16th century, crepes were widely available in Parisian markets and were enjoyed by all social classes. Crepes are still popular, with both savory and sweet versions enjoyed worldwide. Whether you want them for breakfast, lunch, or dinner, there’s no denying that crepes are delicious and versatile food.

How Are Crepes Made? Crepes are made from a batter of eggs, milk, flour, and melted butter. They are often cooked in a special crepe pan or flat griddle. Traditionally, the batter is poured into the center of the pan and then quickly rotated so that it spreads out evenly in a circle. Once cooked, the crepes are typically served with a variety of sweet or savory fillings. Nutella and fresh fruit are popular choices, but crepes can also be filled with meat, cheese, and vegetables (debuyer-us.com). 

At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place, we carry several styles of de Buyer crepe pans. If you are looking for the perfect fry pan to make crepes, pancakes, or tortillas, we have it: from the traditional blue steel crepe pan to nonstick or carbon steel, we have the material made for you. Try something different if you are looking for a light, savory, or sweet idea. Remember my Foodie Friends, “Life Happens in the Kitchen!”. 

Take Care, John & Paula