Displaying items by tag: Compliments to the Chef, Paula and John Reardon

Thursday, 15 November 2018 12:51

"I See" Said the Turkey

Hello all of my Foodie Friends!

It is amazing to think that the holiday season is here. Planning for family gatherings and meals can be a stressful time during this time of year. We strive for the Norman Rockwell experience of perfect times, perfect food and respectful conversation. Reality is for many people, family gatherings during the holidays are rarely stress-free.  I tell my Thanksgiving story every year because it is one that we reflect on and smile. Thanksgiving would not be complete without my real-life story of Grandma and the Turkey.  It was a long time ago when our children; Johnny, age 3 and Aubrey, 5 months old at the time, would make the annual trek to Grandma and Grandpa’s house to enjoy Thanksgiving dinner and watch football. To begin; let me explain I am a Giants fan and so is my mother-in-law so watching the Cowboys is not our favorite thing. However, her son is and so is my sister-in-laws husband.  Yep, two Cowboy fans in the same house and they do not like each other!  I love football so I watched but the room was silent because they don’t speak to each other.  They were holding their feelings down to make my mother-in-law happy.  My mother-in-law was busy making a huge feast for all to enjoy.  She was very nervous because she wanted everyone to get along.  We always ate after the game and this one was a tight one. Most Cowboy fans may want to stop reading now.  With just seconds left in the game, the Miami Dolphins lined up to make a game winning field goal and it was blocked by the Cowboys. The brothers-in-law were silent. I wanted to yell but held back because of the tension.  All of a sudden one of the Cowboys (Leon Lett) chased the block field goal and touched it.  Oh nooo! Well the Dolphins got another chance and won.  Not good around Grandmas house. My mother-in-law was now really nervous that her day could be ruined.  Her kitchen was filled with many dishes all cooking at once.  There was a shout from the kitchen and Grandma announced that she had lost her glasses and could not see without them.  The brothers-in-law were pressed into service to find the glasses. These were not just any glasses; they were big and black and hard to lose but there were no glasses to be found.  We looked everywhere and Grandma was close to tears when she asked me to check on and baste the turkey.  This was a big turkey at 28lbs and it smelled great.  I grabbed my son Johnny and the baster which he took charge of and opened the oven to show him the turkey.  He said look daddy the turkey can see better. Yep he found the glasses neatly melted in perfect harmony with the bird so it looked like he had eyes!  I started laughing and everyone joined in. Needless to say we had ham and lasagna but no turkey.  It didn’t matter because the rest of the day was perfect. Through the fun and sometimes stressful events that can happen during the holidays – especially when we want it to be perfect; it can turn out to be a wonderful family gathering. Remember, my friends that “Life happens in the Kitchen”. Among our greatest and most treasured memories are the ones that are based in the kitchen or around a meal. As you get ready this season for your festivities and feasts, stop into Compliments to the Chef located at 33 Railroad Place. Pick up roasters, basters, thermometers, and more for your meals. You can have that Norman Rockwell family gathering. Enjoy your family.
Happy Thanksgiving to all.

 Take Care,
John & Paula

Cranberry Apple Stuffing

SAVE THE DATES:
Friday, Nov. 29: Wusthof Block Party and demo hosted by a representative from Wusthof. We will have drawings and special offers from 5:30 to 6:30 p.m.
Thursday, Dec. 6: Three Simple and Delicious Holiday Appetizers Demo with Raffle from “Soups4You.” from 5:30 to 6:30 p.m.

Saturday, Dec. 15: Knife Skills with Chef Rocco Verrigni from 1 p.m. to 3 p.m.

Published in Food
Friday, 09 November 2018 11:18

A Cookie Cutter Approach

Hello all of my Foodie Friends!

Friends. Wow, it is November already!! The holiday season is just around the corner and cookie baking time is here. Where did cookie cutters originate? The first cookie cutter was made in 1475. The first American cookie cutters were made by tinsmiths in East Berlin, Connecticut around 1720. England had banned production of tin in the colonies, which meant any tin had to be imported from England and limited the amount of tin work that could be done. Cookie cutters were made from the scraps of tin left over. After the Revolution, tin and tin cookie cutters were made in America.  By the 1800’s cookie cutters were made with welds. Cookie cutters became popular in Germany in the late 1800’s. They were highly decorative and were mainly designed to create cookies to hang on Christmas trees. Once Christmas became an American holiday, cut out cookies were used to decorate Christmas trees. In the late 1800’s, many cookie cutters were imported from Germany.  Shaped cookies became important and found their way in cookbooks with an emphasis on the shape. Cookie cutters not only changed the shape cookies were made in, it also changed their consistency and taste.  Tin was replaced for a while by aluminum in the 1920’s. Wooden handles were added in the 1930’s.  Cookie cutters continued to grow in popularity as more designs were being made. During the 1970’s and into the 1980’s more people became domestic and worked on their own crafts at home, including decorated cookies. Today you can find cookie cutters in just about any shape or size. Copper is now a popular material for cookie cutters, but plastic, tin, and aluminum are still the most commonly found.

Here are some fun cookie trivia facts:
• Americans consume over 2 billion cookies a year … about 300 cookies for each person.
• The average American eats 35,000 cookies in a lifetime.
• 95.2 percent of U.S. households consume cookies.
• Half the cookies baked in American homes each year are chocolate chip.
• Baking burns 168 – 348 calories an hour
  (according to the Livestrong Foundation and My Fitness Pal.)
• Santa Claus eats an estimated 336,150,386 cookies on Christmas.

At Compliments to the Chef located at 33 Railroad Place, we have an abundance of holiday cookie cutters and baking accessories in stock to assist with your cookie and holiday baking needs. Eating fresh, homemade baked foods warm from the oven is something everyone in the family loves.  Making them together as a family is also something your family will enjoy.  Gather the crew together for a delicious day of baking, decorating and, of course, eating. (Someone has to taste test them all, right?) Make it a day to remember with ideas for dressing up sugar cookies and creative ways to display your edible masterpieces.  Remember my Foodie Friends: “Life Happens in the Kitchen.”

 Take Care,
John & Paula

Sugar Cookie recipe

SAVE THE DATES:
Thursday, Nov. 15 - Soup 4 You Demo and Raffle, 5:30 - 6:30 p.m. “The Soup Sisters” - Susan Garth and Nancy Holzman will be demonstrating the Mastery and Magic of Mirepoix. Learn how to use this essential component as the base for a delicious array of simple and tasty soups.
Friday, Nov. 29 - Wusthof Block Party and Demo, 5:30 - 6:30 p.m. with drawings and special offers.
Thursday, Dec. 6 - Three Simple and Delicious Holiday Appetizers Demo, 5:30 - 6:30 p.m. with Raffle from “Soups4You.” 
Saturday, Dec. 15 - Knife Skills with Chef Rocco Verrigni, 1 - 3 p.m.

Published in Food
Thursday, 01 November 2018 13:11

Kitchen Tool Time!

Hello all of my Foodie Friends!

Thanksgiving is right around the corner. It is time to start the preparations of items needed to create your fabulous feast. At Compliments to the Chef, we have some gadgets which can make your Thanksgiving prep and serve a little easier. Good tools are essential to good cooking just like good tools are helpful to a carpenter building a house. One tool I think a lot of foodies don’t have or know how to use is the thermometer.  It is one of my must haves in a kitchen.  Undercooked Turkey is a recipe for Salmonellosis!  Your turkey should be cooked to a minimum internal temperature of 165 degrees for 15 seconds.  You should check the temperature in at least two places and in the thickest part of the turkey. Do not discount how much this tool means to not just you but your whole family. Pre-school age school children’s immune systems are not yet developed and elderly people’s immune systems are failing. 

Our first recommendation is a simple Bi-Metallic stemmed thermometer.  There are others, such as digital but this is the simplest, easiest and most cost effective choice. It’s easy to calibrate and if you stop in to our new place I’ll personally teach you how. 

The second recommendation for a must have is a Flavor Injector and there are many types. Adding some flavor can really set your turkey apart from Mom’s recipe. 

Our third recommendation is an Open Roaster. The one we recommend is the All-Clad 13”x16” Roaster with Rack. It is one of the jewels of our store.  Roast meat, poultry, and vegetables to perfection with this versatile large roaster. Holding up to a 20-lb. turkey, the heavy-duty stainless-steel roasting pan features tall, straight sides, which help prevent splatters and spills, while its upright handles ensure a secure hold when transporting the pan to and from the oven, even when wearing thick oven mitts. The roaster comes with a V-shaped nonstick roasting rack that elevates large cuts of meat to promote even cooking. Compatibility with all stovetops (except induction).

Another cool tool is a Gravy/Fat separator. There are various sizes and styles of gravy separators. Among the types is a 1 ¾ cup gravy separator that is made of FDA-approved, BPA-free polycarbonate and plastic. This gravy separator strains out fat, seasonings, and lumps for flavorful gravy, broth, soup stock, au jus, and sauce with lower fat and calories

The BPA-free polycarbonate and plastic structure resists breakage and is heat-safe to 248-degrees Fahrenheit. It has a large handle that allows for a safe grip The pierced lid strains out lumps and larger food bits with a low-set spout that pours flavorful liquids without the fat; drip-free spout for easy, mess-free pouring.  The fat separator also has a wide-mouth opening and markings in milliliters and cups (from ½-cup) makes straining and measuring easy; microwave safe for easy reheats. The fat separator is easy to use and is great for everyday or holiday meals and is dishwasher safe for easy cleaning

At the Reardon household everyone has a job to do including doing the dishes. Even the family dog,  Stevie Nicks, who is great for cleaning anything dropped on the floor.  Well there is one person who seems to get out of working every year and her name is Gretta Garbo.  She is a cat who oversees the whole operation from her plush tower of rugs. My son John has taken over the job of head carver and my daughter Aubrey is our great pastry chef. Paula and I look forward to this day every year now that our children are older. Cherish your moments together. Remember my Foodie Friends: “Life Happens in the Kitchen!”  Stop by and fulfill your holiday culinary needs at Compliments to the Chef’s new location of 33 Railroad Place, Saratoga Springs. 

 Take Care,
John & Paula

Published in Food
Thursday, 25 October 2018 12:41

Halloween Memories

Hello my Foodie Friends!

Halloween is only a few shorts days away and for the little chefs out there the excitement is building.  In the Reardon household it was the same when we were children as it is now except back then there were only a few days a year that we were allowed to have candy and bad snacks.  My mom’s kitchen always had bowls of different kinds of fruits and vegetables depending on the season.  There was never any candy, potato chips or bad snacks.  If we wanted something sweet it would be an apple or orange or tomatoes and cucumbers from the garden.  Candy and snacks had not taken over America yet.   Halloween night John 8, Danny 7, Billy 6 and Patty, 5 would be almost too excited to eat our dinner which before we went trick or treating we had to eat!

Mom knew she had to prepare something we would all like and it was always her homemade chicken soup that we could not resist. We got our little bodies fueled up and were ready to take on the neighborhood.  Also in my childhood it was a big thing to have homemade costumes and our moms worked overtime to have the cutest kids.  Store bought costumes were a sign of no imagination!  So off the four of us would go with orders to stay together or else!  I was told that since I was the oldest it was my job to keep a count on my brothers and sisters or I would lose my candy!  My sister Patty was always the first to run out of gas followed by my brother Billy. So we would have to get them back home and Dan and I would start out again. My brother Dan could outlast us all but my problem was that he always had to stop and admire someone’s car or truck. The Dads of these houses were always impressed that a 7 year old knew more about his car than he did.  We did manage to fill our pillow cases with lots of candy and then with tired feet head home. When we got home the two kings of the Foster Lake Development would brag about how much we had and how little Billy and Patty had by going home early.  Now the next two weeks were spent dipping into our stash of candy.  Some of us dipped more than others and the end result every year was that Billy and Patty still had candy left after two weeks and John and Danny were out!  You see while John and Danny were dipping into their stash of candy Billy and Patty kept eating the fruit and the vegetables and they forgot about the candy.  Good habits are just as hard to break as bad ones!  Remember my Foodie Friends that “Life Happens in the Kitchen!”

 Take Care,
John & Paula

 

Chicken Stock

 

Coming soon: SOUP Demo Event on Thursday, November 15 from 5:30 to 6:30 p.m.  Look for more information in the upcoming weeks. Save the Date!

 

Published in Food
Thursday, 18 October 2018 13:48

A Single Serving

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 recipe. 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. Here is the recipe - Amazing I tell you!!

Stop by Compliments to the Chef 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

 

Mac n Cheese Ramekins

 

Published in Food
Thursday, 11 October 2018 12:36

Piece of Pizza

Hello my Foodie Friends!

One of our family’s favorite foods is pizza, especially Paula’s homemade pizza.  Pizza is an excellent all around family food that every person can personalize and enjoy on the day it is cooked, or the following day (Breakfast Pizza?).  It is also a perfect “on the go” food to help with the crazy schedules that we all have. Back in the days before children, pizza was a frequent meal for Paula and me. Our lives were basically like “two ships passing in the night.” 

When Paula and I first dated, one of our favorite romantic places to eat was an Italian restaurant called Verdolini’s. We were there so much they knew our order when we came in.  The waitresses used to elbow each other and fuss over the young lovers. They were planning our wedding even before we even thought about getting married. The lighting and ambiance was straight out of a movie. The whole Verdolini family worked there and when he was old enough, my brother Bill worked there also. They made a pizza that was different from any pizza I have had before or since. Paula was curious about their ingredients and how it was made.  She would ask and they would say “it’s a secret.” We had my brother Bill, however, as our spy on the inside.  Bill would bring home any leftover pizzas at the end of the night and hand them out to whoever wanted them.  He could not manage to get the entire recipe from the owner but he got enough that he and Paula came close. One of the special parts was baking them in their stone oven.  We have tinkered with it over the years and I think Paula’s pizza is now perfect. That’s the thing about pizza; it’s a personal taste type of food.  The way I like it might be different than the way someone else likes it and that’s ok.    

Paula still enjoys making homemade pizza. One of our favorite items in the store that we use to make our pizza is a Pizza Stone made by Old Stone Oven.  Over 35 years ago, Old Stone Oven Company introduced the original baking stone for home use.  This pizza stone is thicker than other stones. It is made of a special blend of lead-free clays and has porosity and heat retention that is unmatched for giving a delicate crispy, restaurant-quality crust to any pizza, focaccia, or other breads in a standard home oven.  It is oven and grill safe to 2000˚ Fahrenheit. The Old Stone Oven Pizza stone has a heat core that is specially engineered to concentrate heat evenly at the center. This solves the problem of a large pizza having an undercooked center while the outer edges are crispy. These stones can be used with care on outdoor grills – both charcoal and gas fired. They are also made in the USA. The trick to a crispy pizza is to heat the stone in the oven prior to putting your prepared pizza on it. 

Stop by downtown Saratoga Springs’ Compliments to the Chef at 33 Railroad Place where we have Cool Tools for Cooks. Get creative with your pizza and make lasting memories.

After 60 years in business, our hometown Italian Restaurant, Verdolini’s, closed due to a flood and family health problems but they live in our memories forever. 

Enjoy making pizza with your family and friends. Sing, dance, play music really loud, and have fun eating your very own creation. Remember Foodie Friends; “Life Happens in the Kitchen.” 

 Take Care,
John & Paula

 

Neopolitan Pizza

 

Published in Food
Thursday, 04 October 2018 12:35

Wrap It Up

Hello my Foodie Friends!

School has been in session now for a month. New routines such as school lunches, weeknight dinners, and afternoon snack attacks can put your kitchen into a state of chaos. When my children were younger and in primary school, they insisted that they bring their lunch. With mine and Paula’s hectic corporate jobs, the night before included the additional job of determining what our children wanted us to pack for their lunch.

We have a new really cool item that will help with your prep - Z-WRAPS. Z wraps are natural, sustainable and practical. They are an all natural, reusable modern way to protect your food and the environment. Aren’t we all tired of constantly throwing away plastic bags? With cotton fabrics in signature designs, these sustainable wraps are handcrafted in beeswax, organic jojoba oil and tree resin in Z-Wrap’s workshop in Western Massachusetts USA!!!

Z-wraps are not just for sandwiches. There are many different uses for them.  Z-Wraps bring simple sophistication to your home or lunchbox, and a touch of warmth to a gift or dinner party. There are four different sizes:  Small: Perfect for little slices of cheese, cut up veggies, and other tiny nibbles. Medium: This is your sandwich wrap! Fits a block of hard cheese perfectly. Wrap up some leftovers or cover a bowl, it’s that simple. This is a very versatile size. Large: Take a covered dish to a potluck in style! This is for larger pieces of freezing food. Extra Large: Super-sized wrap for your biggest food items. Great for a baguette or loaf of bread; cover large bakeware pieces or wrap big, green, leafy veggies. 

Here are some fun facts about Z-Wraps:

Wrap your Z Wrap around food or over a dish. And let the warmth of your hands do all the work. The Z Wrap cools quickly and will hold its seal or stick to a bowl. It’s best to use a Z Wrap that’s bigger than the item you’re wrapping. While a small one should be sufficient for a sandwich or a small amount of fresh herbs, a large bowl will work best with a wrap that falls at least half way down from the top.  If it’s sticky, that’s a good sign! It means your Z Wrap is ready to do its job – seal around your food. They are designed that way so they can wrap tightly around food or a dish, with the warmth of your hands. 

Use your Z Wrap to wrap hard cheeses, fruit, vegetables, bread, fresh herbs, and baked goods. You can also use it to cover leftovers in bowls and baking dishes. We do not recommend using your Z Wrap to wrap raw meat or eggs.Your Z Wraps should last up to one year, depending on how much you use them and how well you care for them. Make sure they do not come into contact with hot water or hot surfaces or the wax will melt and they won’t last as long. We like to roll up our Z Wraps and store them in a basket. You can also store them flat, inside a kitchen drawer or on a shelf. We recommend keeping them in a cool place. 

Z Wraps are handcrafted with 100 percent cotton fabrics in signature designs, as well as beeswax, organic jojoba oil, and tree resin. Beeswax is a natural wax made by a certain type of honey bees. It has antifungal and antibacterial properties that help keep your food fresh and clean. Beeswax is both waterproof and breathable, so it protects your food from getting wet at the same time as keeping in moisture. In short, it helps keep your food fresher for longer. Like beeswax, jojoba oil is antimicrobial. Tree resin helps your Z Wrap stick to itself and to other vessels.

Stop by Compliments to the Chef located at 33 Railroad place and catch some “Z’s” as in “Wraps” to help you wrap it up in your kitchen. We also have a great assortment of cool tools for cooks to assist you with your culinary needs. Remember my Foodie Friends; “Life Happens in the Kitchen” with your family!! 

 Take Care,
John & Paula

 

Lunchbox Pizza

 

Published in Food
Thursday, 27 September 2018 12:28

Let’s Make Pasta!

Hello my Foodie Friends!

 I love Pasta. There, I said it. It is a weakness I have. Homemade pasta is a bigger weakness. Once you experience homemade pasta, it is close to impossible to go back to the store brand pastas.  Making homemade pasta can require extra time – but it is worth it.  If you haven’t ventured past the convenience of dried pasta, it’s time to make some changes in your life. We have nothing against dried pasta — there is definitely a time and a place for it, and in fact, sometimes there’s nothing better for a quick and satisfying weeknight dinner. If you’ve ever tried homemade pasta, however, you understand what pasta is really all about. Homemade pasta is a little chewy and very tender; it really does just melt in your mouth. It may sound difficult, but making your own pasta is actually much easier than you might think. Fresh pasta comes together quite quickly. Mixing and kneading the dough takes about 10 minutes, then you let it rest for 30 minutes. You can use this resting time to pull together the ingredients for the pasta sauce. After resting, rolling out and cutting, the dough takes maybe another 10 to 20 minutes, depending on how fast you go and how many helpers you have.

Speaking of helpers, it helps to have a few. You can definitely do it by yourself, but it’s really nice to have an extra set of hands, especially if you’re hand-cranking the dough through a counter-top pasta roller. Whether working by yourself or with someone else, I find that you fall into a rhythm of rolling the sheets of pasta, cutting the noodles, and sprinkling everything with flour.

Once you’ve made your pasta, you can cook it right away, dry it, or freeze it for later. When you do cook it, remember that homemade pasta cooks much more quickly than the dried pasta you buy in stores. Give it about four minutes in salted boiling water, taste it, and keep checking in one-minute increments until the pasta is al dente.  Add spinich or carrots to create more colorful pastas. What’s fun about these pastas is that the dough is really colorful and contains very concentrated vegetable juices, but they don’t have an overt vegetable taste. They are delicious, and I am pretty sure they could still pass a picky eaters taste test. Unless the picky eater hates colors. 

Stop by Compliments to the Chef located at 33 Railroad Place to pick up a Marcato Atlas Pasta machine and other pasta accessories.  Plan an evening with Italian wine and appetizers and then roll up your sleeves to make pasta from scratch. Work your magic in the kitchen. Enjoy dinner al fresco (Caesar salad, bread, pasta, chicken Marsala, tiramisu for dessert and, of course, finished with home-made limoncello)  and share an evening with great company and interesting conversation – all the ingredients for a truly memorable meal.  Remember; “Life Happens in the Kitchen.” “Mangia.”

 Take Care,
John & Paula

 

FRESH EGG PASTA

4 to 6 servings

Ingredients: 
3 large eggs
2 cups flour, plus extra   for rolling the pasta
1/2 teaspoon salt

Equipment:
Mixing bowl
Fork or dough whisk
Pasta machine 
Baking sheet
Clean dishtowel

Instructions:
1. Combine the Flour and Salt: Whisk together flour and salt with a fork in a mixing bowl.
2. Add the Eggs: Create a deep well in the middle of the flour and crack the eggs into this well. Whisk the eggs to combine.
3. Begin Combining the Flour and Eggs: As you whisk the eggs, begin gradually pulling in flour from the bottom and sides of the bowl. Don’t rush this step. At first, the eggs will start to look like a slurry. Once enough flour has been added, it will start forming a very soft dough. Don’t worry if you haven’t used all the flour.
4. Knead the Pasta Dough: Turn the dough and any excess flour out onto a clean counter. Begin gently folding the dough on itself, flattening, and folding again. It will be extremely soft at first, then gradually start to firm up. Once it’s firm enough, begin kneading the dough. Incorporate more flour as needed to prevent the dough from sticking to you or the counter. Slice into the dough with a paring knife; if you see lots of air bubbles, keep kneading. The dough is kneaded when it forms a smooth elastic ball and has very few air bubbles when cut.
5. Rest the Pasta Dough: Clean and dry the mixing bowl. Place the ball of dough inside and cover with a dinner plate or plastic wrap. Rest for at least 30 minutes.
Note: At this point, the pasta dough can be refrigerated for up to 24 hours. Let it come back to room temperature before rolling.
6. Divide the Pasta Dough: Sprinkle a baking sheet generously with flour and scrape the ball of dough on top (it will stick to the bowl; use a spatula or bowl scraper if necessary). Divide the dough into four equal portions. Dust the portions with flour and cover with a clean dishtowel.
Note: Keep everything well-floured to prevent the pasta from sticking to itself or the roller as you work. If the dough starts to feel sticky as you roll it, sprinkle it with flour. Also sprinkle flour on any pasta you’re not working (rolled, cut or otherwise) with and keep it covered with a dishtowel.
7. Begin Rolling Out the Pasta: Set your pasta machine to the thickest setting (usually marked “1”). Flatten one piece of dough into a thick disk between your hands and feed it through the pasta roller. Repeat once or twice. Fold this piece of dough into thirds, like folding a letter, and press it between your hands again. With the pasta machine still on the widest setting, feed the pasta crosswise between the rollers (see picture). Feed it through once or twice more until smooth. If desired, repeat this folding step. This helps to strengthen the gluten in the flour, giving it a chewier texture when cooked.
8. Thin the Pasta: Begin changing the settings on your roller to roll the pasta thinner and thinner. Roll the pasta two or three times at each setting, and don’t skip settings (the pasta tends to snag and warp if you do). If the pasta gets too long to be manageable, lay it on a cutting board and slice it in half. Roll the pasta as thin as you like to go. For linguine and fettuccine, I normally go to 6 or 7 on the KitchenAid attachement; for angel hair or stuffed pastas, I go one or two settings thinner.
9. Cut the Pasta: Cut the long stretch of dough into noodle-length sheets, usually about 12-inches. If making filled pasta or lasagna, proceed with shaping. If cutting into noodles, switch from the pasta roller to the noodle cutter, and run the sheet of pasta through the cutter. Toss the noodles with a little flour to keep them from sticking and gather them into a loose basket. Set this basket on the floured baking sheet and cover with a towel while you finish rolling and cutting the rest of the dough.

Homemade Fettucine

SAVE THE DATE: “Pasta Making: Past and Present”
Join us for a Pasta Making Demo at Compliments to the Chef on September 29 from 12-3 p.m. with Professor/Chef Rocco Verrigni. 

 

Published in Food
Wednesday, 19 September 2018 20:00

Through Thick or Thin

Hellomy Foodie Friends!

The cooler autumn months are a great time to make those heartier dishes that stick to your ribs. One of our favorite dishes 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 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 as well so you can get the hang of the whole process.

Enjoy making your favorite recipes with the use of a tool that can make life easier for you through thick or thin (slices). Stop by Compliments to the Chef located at 33 Railroad Place in Saratoga Springs for cool tools for cooks. If you are waiting for a new little one to arrive (maybe try some Eggplant to get things moving along!!). Even not, Eggplant Parmigiana is delicious. Put on some Italian music and sing while you are cooking. Remember my Foodie Friends, “Life Happens in the Kitchen.” 

 Take Care,
John & Paula

 

Eggplant Parm

SAVE THE DATE: “Pasta Making: Past and Present”
Join us for a Pasta Making Demo at Compliments to the Chef on September 29 from 12-3 p.m. with Professor/Chef Rocco Verrigni. 

 

Published in Food
Friday, 14 September 2018 10:34

Apple of my Eye

Hello   my Foodie Friends!

Well it’s September and you know what that means?  No, it’s not just John and Paula’s birthday month, it is Apple time in New York. Wow, apple pies, apple sauce, apple turnovers, apple juice and cider and simply - apples. 

I was reminiscing with my wife the other day, remembering one special time, long ago in the month of September that my brothers and I had.  It was the great army tent camp out and apple raid. We grew up in your typical baby boomer neighborhood of 4.7 kids per household.   I was age 8 and my brothers were 7 and 6 respectively. We had just moved to the neighborhood and were hoping to make friends with the other kids. My dad who still had ties to his army buddies, went out and bought an army surplus tent. But this wasn’t just any tent, it was huge. It made the tents on the TV show Mash look tiny. So we begged our dad for a camp out and could we invite some of our new friends from the neighborhood. He said “sure” so we proceeded to invite every little boy in the neighborhood. But there was one requirement: you had to have a bike. One particular evening at about dusk, there was a convoy of little boys on bikes with their sleeping bags and pillows. My parents were a little overwhelmed when about 15 little boys of various ages ranging from 5 to 8 years old arrived at the Reardon household doorstep. My parents had to ask each little boy for their phone number to speak to their parents to make sure it was okay with them to spend the evening at our home. We all bunked in side by side in the tent and we fit with ease. I was the oldest by two months so my dad said “you’re in charge, and I don’t want any shenanigans from you kids.” Later, when my dad left, I looked at my army and said; “Oh boy are we going to have fun!” A half mile away was the biggest apple orchard in town. We waited until we knew everyone was asleep. You see, I had a plan. I told all of the boys to take the pillow cases off of their pillows and we were going on a raid to get apples. Now, some of the younger ones were very afraid so we said if you don’t want to go you can stay here and we will be back soon. We got on our bikes, wrapped our pillow cases around our necks, and headed out for the local orchard. When we got there, we all started quietly picking apples. We had our pillow cases about half full when one of the boys, I think it was Johnny Babbs or Karl Sobie, started yelling there was a dog and somebody was coming. Pillow cases started to get dropped and I yelled out “run for it, lets get to the bikes!” We urgently took off for home. I held on to my apples because I didn’t want to let them go. We giggled when we got back until we finally fell asleep. The next day, word of the apple raid got out. My mom demanded that Danny, Billy, and I return the apples and apologize to the owner of the apple orchard. It was the longest bike ride of our lives. We rode onto his farm and knocked on his door. An “old” man answered the door or at least I thought he was old, but he was probably 45. We told him that we were sorry and we returned the apples and that we meant no harm. He was not a happy farmer. He told us that this is how he fed his family and that when you took his apples you were taking from his family’s table. His dog came out to greet us also; it was a small dog but seemed big to us at the time. He let us go and said don’t do it again. To the rest of the kids in the neighborhood, we were heroes because they didn’t have to go back and apologize. The story of that raid is still told today when we get together. 

So that leads to the fun gadgets that you can use for your apple pleasures. The first gadget is a simple corer and removes the core with a simple twisting motion.  The next one is an apple corer/divider. In one motion, you can core and slice your apples into eight pieces. The last one is an apple peeling machine which is quick and easy to use. It works great with apples or potatoes. It can slice and core, or just peel. It is suction mounted and holds securely to smooth surfaces. This one is great if you have kids that have braces on their teeth so they can still enjoy apples. Stop by Compliments to the Chef located at 33 Railroad Place in Saratoga Springs for your assortment of apple cooking gadgets to help you with your family culinary creations. 

Our children are the apples of our eyes. So let’s have fun picking apples and making beautiful family memories together. Remember my Foodie Friends, “Life Happens in the Kitchen!” 

 Take Care,
John & Paula

 

Apple Crisp

SAVE THE DATE: “Pasta Making: Past and Present”
Join us for a Pasta Making Demo at Compliments to the Chef on September 29 from 12-3 p.m. with Professor/Chef Rocco Verrigni. 

 

Published in Food
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