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

Hello my Foodie Friends!

Guess what today is: Yes, it’s Valentines Day and I know the quickest way to someone’s heart is great cooking. There is nothing more impressive than whipping up a romantic meal for your partner. It is food that creates a home, connections, celebrations, and embraces family and friends. In creating meals, we are creating homes and a nurturing environment. The meals do not have to be fancy or gourmet. It isn’t about how special the recipe is. It is about being conscious of an important part of life and honoring that importance. By elevating the importance of food in our family’s lives, you pass that importance on to them. Families connect around the dinner table, all sharing the meal they know is just for them. They also learn the subtle ways you can say “I love you.” through the daily care of mealtime.

One of our favorite dishes is to make is Eggplant Parmigiana. When my wife Paula was at the end of her due dates for our children, she was always encouraged by the Italian women in the family to eat Italian food to induce her labor. We won’t promise you that by eating Eggplant Parmigiana you are guaranteed to go into labor, but according to some of the old Italian wives tales, it may be just the trick to get your baby’s show on the road. Ironically enough, Paula did eat Eggplant prior to each time she went into labor (early or not). Making Eggplant Parmigiana can be a tedious task of slicing and prepping.  Do you have a mandoline 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 ribbons, slicing eggplant or shredding brussel sprouts, mandolines 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 mandolines by Zyllis and the Asian style Benriner. 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 mandolines 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 as well so you can get the hang of the whole process. 

At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, we have items that can assist with making your Valentine’s Dinner. Finish with something sweet and a goodnight kiss. Show your love through the foods you cook. Stop by Compliments to the Chef located at 33 Railroad Place and let us know how we can help you with your culinary needs. Remember my Foodie Friends; “Life Happens in the Kitchen.” Happy Valentines Day!

 Take Care,
John & Paula

At the farmers’ market, Saturdays are an opportunity to stock up with local products for the week to come. But what if you didn’t have to wait for Saturday to stock up on your favorite farmers’ market foods? Mangiamo, Saratoga Chocolate Co., Nettle Meadow, and Springbrook Hollow Farm Distillery have big news to share as they work to ease access to their products by opening new locations and expanding their offerings locally.

MANGIAMO
Mangiamo, a business offering a variety of homemade pasta, has recently opened shop in Grant Plaza at 75 Woodlawn Avenue in Saratoga Springs. “The only reason I was able to open a retail shop was because my market customers were looking to buy pasta during the week,” explained Rose Contadino, owner of Mangiamo. 

Contadino began Mangiamo in May 2018 and sold her fresh pasta exclusively on Saturdays at the farmers’ market.“My customers have been very supportive of me opening the shop, and I am extremely grateful for all their wishes to see me succeed,” said Rose.

Mangiamo’s new location is open Tuesday through Friday from 11 a.m. to 6 p.m. The store enables Rose to make pasta on the premises and also to expand her offerings as the business grows. “At the shop, I offer a variety of weekly flavored pastas like roasted garlic and herbs and I always have cheese raviolis and a special ravioli for Friday and Saturday,” she explained. 

SARATOGA CHOCOLATE CO.
Saratoga Chocolate Co. will bring sweetness to downtown Saratoga Springs when their new shop opens on the lower level of the Saratoga Marketplace this spring. “We’re excited to create a space where people can experience and enjoy chocolate,” said Allison Rose. 

Chocolatiers Allison and Hank Rose started Saratoga Chocolate Co. in 2016 and have worked to grow the business while balancing an active work and family life. At the farmers’ market, Saratoga Chocolate Co. quickly earned its reputation for hand-crafted truffles and decadent chocolate bark and bars. 

This spring, the store location will offer a variety of their chocolates, and shoppers may also watch the sweet confections being made. “The farmers’ market community has really supported us and helped us to develop our business,” Allison explained. In addition to chocolates and truffles, the Roses are planning to offer a variety of cocoa infused food and drinks at the new location. 

NETTLE MEADOW
Nettle Meadow began the year with exciting news of their new cheese plant, aging space, and retail space at the historic Hitching Post restaurant on 9N in Lake Luzerne. “We will have a much larger retail space for customers to come and try our cheese and buy cheeses and other local products at a more convenient location,” said Sheila Flanagan, one of the farm owners. 

Nettle Meadow started selling goat cheeses on a small scale around 1992.  Sheila Flanagan and Lorrain Lambiase bought the business and expanded production in 2005. “Farmers’ markets are one of the most important aspects of our business because it gives us direct interaction with our customers,” said Flanagan. “We look forward to reaching more people through tastings and direct sales at the new location in Lake Luzerne.”

Nettle Meadow’s new location plans to open on Memorial Day weekend with a Grand Opening celebration. The retail location will be open from 8 a.m. to 4 p.m. daily and the tasting room will be open Thursday, Friday, Saturday and Sunday from 5 p.m. to 9 p.m. 

SPRINGBROOK HOLLOW FARM DISTILLERY
Springbrook Hollow Farm Distillery has completed plans for a new taproom and production facility directly off of Rt. 149 in Queensbury. The expansion is planned to be completed by the end of 2020 and will feature a 100-person taproom where patrons may enjoy local cider, wine, craft beer, and a variety of Springbrook Hollow’s hand-crafted, artisanal spirits including vodka, gin, moonshine, and award-winning limoncello. 

Springbrook Hollow Distillery opened in 2014 and has expanded its reach throughout New York, Vermont, New Jersey, and Connecticut. “We love the hands-on experience of sharing our products and our story with customers and want to enhance this experience on-site,” said Matt Colucci, one of the distillery owners.  For Springbrook Hollow, this new facility means more production, upgraded equipment, and a place for people to gather and enjoy local beverages. 

While these businesses work to offer customers new shopping experiences and a wide variety of products, you can continue to find them together in one place every Saturday at the Saratoga Farmers’ 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.

This time of year, the farmers’ market is inspired by the Saratoga County Chamber of Commerce’s Health and Wellness Week. Meanwhile, our vendors are also preparing for Valentine’s Day. The result is a special market focused on gifts from the heart as well as food that is good for the heart and overall health.

Tomorrow, prepare for Valentine’s Day by finding gifts that are meaningful and tasty. The Chocolate Spoon will have memorable homemade strawberry marshmallows that are perfect for anyone with a sweet tooth. Pucker’s Pickles will have a limited supply of their very special fermented cherries. And, of course, there will also be chocolate in various forms – like velvety chocolate cheesecake at Grandma Apple’s and a Valentine’s Day trio special (including passion, violet, and cacao nib bars) at Saratoga Chocolate Co. Or, say ‘I love you’ with a gift bag of chocolate coffee and toffee from Something’s Brewing.

Is a romantic dinner more your style? The farmers’ market has the region’s freshest ingredients. Mangiomo will have pasta rolled and cut to order. The Vermont Spätzle Company will have gluten-free spätzle. You will find the finest cuts of meat from local farms along with the best cooking instructions. Take your pick of beef, chicken, pork, lamb, goat or even fish and seafood. Local farms will have leafy greens like bok choy, swiss chard, microgreens, and kale. And tables will also be stocked with apples, beets, carrots, potatoes, mushrooms, winter squash, and much more. After dinner, share some local cheese or maybe sip some locally distilled spirits.

While shopping for the person in your heart, consider heart health too. Eating fresh, seasonal fruits and vegetables is crucial for a healthy lifestyle. 

We invite you to share the love and to experience the love at tomorrow’s farmers’ market. Eat Smart NY will have healthy snack samples and recipe ideas. There will also be free Valentine cards to write and take and toe-tapping music by Craic Agus Ceol.

Our close-knit community of vendors and customers, weekly musicians and guests make for a joyous place full of friends. So bring your date, family, or friends with you to enjoy a shared outing at the farmers’ 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!

The focus and awareness of single servings has been on the rise. Factors and benefits such as convenience, freshness, and dietary awareness have a major appeal to everyday consumers. Now more then ever individuals are placing importance on elements such as convenience and dietary awareness. Everyone ranging from busy families on the go to people dealing with the everyday chaos of life can take advantage of the handiness that single-serve products provide! Single-serve cooking can assist with the emphasis being placed on leading healthier lifestyles. Single-serve products provide the health and wellness many are looking for. Portion and calorie control are much easier for on-the-go consumers to calculate, which offers convenience.

The Ramekin is an item we sell at Compliments to the Chef that can help you with your quest for single servings. What, exactly, is a “ramekin?” A ramekin is a small, single-serving sized small mould or dish, traditionally round with a fluted exterior, in which ramekins or other individual portions of food, such as soufflés or mousses, are baked and served; (also) a small container for an individual serving of sauce.

Typically made of ceramics, ramekins are small bowls that are often associated with custard desserts. Yet there are a wide variety of uses for ramekins in your kitchen. They can be used to mix a small amount of ingredients, hold snacks or serve dips and salsas. You can also use ramekins to bake many different foods — from sweets to main dishes. This is particularly beneficial if you’re watching your weight because eating from these small bowls will help you manage portion size, a key component in controlling caloric intake.

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 it 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. Recipes like the pear bread pudding featured in “The New Mayo Clinic Cookbook” uses these substitutes as well as several spices to make a healthier, flavorful dish.

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 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. 

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