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

Thursday, 06 September 2018 13:17

“It all comes of liking honey so much...”

Hello  my Foodie Friends!

The movie Christopher Robin was out this past August. The story of Christopher Robin and Winnie the Pooh brings back some of the most precious memories I have of my children being very young. One of my favorite songs (that I also play in the store) is “Return to Pooh Corner” by Kenny Loggins. Each time that song plays it pulls me back to the magical times of my children being little and saw all of the tiny little miracles that we seem to overlook as we get older. One of the reasons I often think of Winnie the Pooh is that he loves “hunny.”  Pooh Bear is nothing if not consistent. He gets stuck in honey pots. He falls in honey pots. He knocks over honey pots. When he is hungry for honey, his stomach rumbles loudly so that everyone is aware. And then, watch out because he will stop at nothing to get that honey; even if it’s from a tree full of bees. That is commitment and a huge reason why we love Pooh.

As I reminisce about reading stories about Winnie the Pooh and Christopher Robin to my children, I think about the books that first make us fall in love with reading and stay with us forever. I often think about the impact of Pooh on my love for honey. My wife puts honey in her coffee each morning and uses it for many recipes throughout the year. With the kids back to school and the mornings full of energy to get out of the house, honey is a wonderful treat to put in your morning oatmeal or on top of your favorite muffin. 

At Compliments to the Chef, we offer a beautiful way to store and quickly serve your honey.  The stylish Kilner honey pot comes complete with a beech wood dipper that is ideal for storing and serving your honey. It is also versatile for preserving and pickling any fruits and vegetables. This Honey pot features a clip top lid ad rubber seal for freshness and has a 0.35L capacity. Honey isn’t just for afternoon tea. From a glazed ham to a caramelized pudding, there are so many recipes that are the perfect excuse to get your fingers a little sticky.

Stop by Compliments to the Chef located at 33 Railroad Place to get your special “hunny” something to help with their culinary needs. We are never too old to re-read some of our own childhood favorite stories and to make magical memories with our family. Create traditions and draw upon those times that make you most happy.   Remember my Foodie Friends, “Life Happens in the Kitchen.”

 Take Care,
John & Paula

“You’re braver than you believe, stronger than you seem, and smarter than you think - Christopher Robin” 

-A.A. Milne, Winnie-the-Pooh

 

Honey Pears

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, 29 August 2018 20:00

Spin Class for Foodies

Hello  my Foodie Friends!

I cannot complain when it comes to hot weather. With hot weather comes the yearning for lighter fares such as salads. Creating imaginative salads was always a favorite to do by my children.  When they were young (and still occurs) our eldest child, John would be accused (by his sister Aubrey) of not wanting to help in the kitchen with the making of the salads.  One of the best and fun solutions was to get a Salad Spinner. This tool assisted us back then and still does today. How did we know our son liked it? When we would come home and the video game would be on pause and salad ingredients everywhere (we knew he was having fun and using the tool).

Why would you consider using a salad spinner? No one likes a wet salad. But there are two important reasons that go beyond personal preference that make spinning your salad a necessity. The first is that most salad dressings are oil-based. Water repels oil, and so salad greens covered in water will repel dressing. This will result in the dressing pooling at the bottom of your salad bowl instead of coating the greens.

The second reason to remove water from your salad is to retain its freshness. The more moisture that’s in your salad, especially if you’re not dressing the whole thing at once, the more quickly it will go bad. The leaves will turn brown and everything will lose its crisp texture if it sits in excess moisture. If you’re not planning on consuming all of your salad immediately, make sure each of its components is as dry as possible before combining them. 

If those two essential warnings against wet greens have not convinced you that you need a salad spinner in your life, fear not, there are plenty of other reasons to get one. Many people think of salad spinners as one-trick ponies that only serve a single purpose and otherwise occupy more than their fair share of precious space in your home, but they actually have quite a number of alternate uses. Salad spinners are useful for washing and drying a wide variety of fruits and vegetables. They are ideal because you can wash and dry things in a single container, and the spinning action they use is delicate enough that it won’t damage or bruise your produce. The next time you need to wash berries, broccoli, green beans, or mushrooms, try using a salad spinner. You’re sure to delight in how dry its contents become, and how quick and easy it is to use. You can also use the internal compartment of your salad spinner as a colander for fresh-cooked pasta. If you’re making a cold dish like pasta salad, spinning the noodles to remove the excess starchy water will cool them more quickly and also help keep them from sticking together.

The basket is also great for defrosting meat and drying before cooking. Vegetables from which it is good to remove excess moisture before frying like zucchini, eggplant, and shredded potatoes, can also be dried in a salad spinner, rather than squeezed out by hand. It also works well as a small dryer for hand-washed delicates.

Do you wash your greens and berries?  Washing your salad ingredients can reduce the risk of illness.  Listeria and E-Coli are dangerous food-borne illnesses that have been present in unwashed salads.  It is difficult to wash salads. The Salad Spinner is a tool that has become a kitchen must-have. 

One of our favorites and best sellers is the Zyliss Easy Spin Salad Spinner. It’s one pull to gourmet salad that’s as easy as 1-2-3. Zyliss has engineered a high-performing innovative glide wheel motion that results in smooth operation and a consistent, fast movement effectively drying and fluffing greens and herbs. This upgraded model of a classic includes an approved ergonomic handle design and break button with quick braking action to fluff salad. Founded over 50 years ago, Zyliss is a Swiss company which enjoys international popularity for finely crafted hand-held kitchen tools. Known for their legendary durability, quality and engineering, Zyliss tools have been a favorite in the United States for over four decades. All of the Zyliss products are made of only the finest materials, using the most modern production methods. Each Zyliss tool is precision made, and undergoes stringent inspection before being introduced to the market.

Salad Spinners, they bring siblings together! Stop by Compliments to the Chef located at 33 Railroad Place to check out the Zyliss Salad Spinner and an assortment of other cool tools for cooks.  Remember my Foodie Friends, “Life Happens in the Kitchen.” Have a safe and wonderful Labor Day Weekend. 

 Take Care,
John & Paula

 

Here is a great recipe to use for this holiday weekend. Use the salad spinner to help!

seven layer salad

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
Thursday, 23 August 2018 20:00

Happiness is…Cheesecake

Hello  my Foodie Friends!

This weekend marks the 149th running of the Travers Stakes for Saratoga Springs. Travers is the most popular day during the entire Saratoga summer racing meet. The city will be packed with residents and tourists. Many of us will be creating menus’ for our guests who will be traveling in to watch this spectacular event. This weekend is also my Mother-in-law’s 86th Birthday. Her favorite dessert, and one that would be a great one to serve your guests, is Cheesecake. My Mother-in-law makes her cheesecake with a graham cracker crust layered, crushed pineapple, and cherries. 

Cheesecake is can be a unique global dessert. Each region of the world also has its own take on the best way to make the dessert. Italians use ricotta cheese, while the Greeks use mizithra or feta. Germans prefer cottage cheese, while the Japanese use a combination of cornstarch and egg whites. There are specialty cheesecakes that include blue cheese, seafood, spicy chilies and even tofu! In spite of all the variations, the popular dessert’s main ingredients – cheese, wheat and a sweetener –remain the same.

No matter how you slice it, cheesecake is truly a dessert that has stood the test of time. From its earliest recorded beginnings on Samos over 4,000 years ago to its current iconic status around the world this creamy cake remains a favorite for sweet tooth’s of all ages.

To help make a cheesecake, you do need very important tools – the Spring form Pan.

Spring form pans are a kitchen essential for producing flawlessly smooth cheesecakes, perfectly crusted tarts, or intricate ice cream cakes without damage to their tops, bottoms, or sides. Meant to eliminate the risks associated with removing cakes from traditional pans, removing your product from the pan is the final step before placing your delicate treats on display, serving to the customer, or packaging them to go.

Many people ask me how I won Paula’s heart and I tell them on our first date I brought a dozen Red Roses and a cheesecake to meet her Mom and Dad.  When I entered their home carrying both of them Paula said, “Wow, how did you know my mom loves cheesecake?” Thinking quick on my feet, I looked at Paula’s mom and said “here I got these for you!”   Paula’s mom quickly responded: “no one ever gets me flowers and cheesecake!” Her dad (retired Army Master Sergeant) just smiled at me and said in his southern drawl: “nice job young man”.  I was on a roll with my improvising and I told them that, in my family, it is a custom to give gifts to the mom.  So my sage advice to all young suitors out there is take care of the Mom and good things will follow. 

Stop by Compliments to the Chef located at 33 Railroad Place. We have an assortment of spring form pans and accessories to assist with your Travers Stakes celebrations. Remember my Food Friends, “Life Happens in the Kitchen.” 

 Take Care,
John & Paula

 

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

 

 

 

Published in Food
Wednesday, 15 August 2018 20:00

“Love is All Around”

Hello  my Foodie Friends!

August can be a very warm month and it becomes a quest to stay cool. We tend to eat lighter and refreshing foods during this time of year. One of my favorite summer combos is strawberries and cream.  Our children love waffles with strawberries and whipped cream. When they were younger they probably could have eaten it every single day and not get sick of it.  This combo is also great on or in cake such as a gorgeous Swiss roll.  This is a perfectly refreshing summer dessert that is loved by all! Cake rolls look really fancy as well as complicated but they are actually quite easy to make. One essential item you need to make a cake roll is a jelly roll pan. A jelly roll pan (typically 10½ by 15½ inches) is simply a smaller version of a rimmed baking sheet (about 12 by 18 inches). When it comes to equipping your kitchen, baking sheets are more versatile. You can use one to roast a large batch of vegetables, bake a dozen or more cookies, or even make a large sheet cake. A jelly-roll pan has 1-inch-high sides and is perfect for making cake rolls; it can stand in for a cookie sheet in a pinch.

Love is all around especially when we bring and serve fantastic desserts. We have a ton of bakeware to assist with your fun summer culinary desserts. Stop by Compliments to the Chef located at 33 Railroad place for your “cool dessert” culinary needs. Remember my Foodie Friends; “Life Happens in the Kitchen.”

 Take Care,
John & Paula

 Strawberry Swiss Roll

Published in Food
Friday, 10 August 2018 13:54

Mop it Up

Hello  my Foodie Friends!

With all of the indoor and outdoor entertaining we do this time of year, chicken wings can be a staple item to serve. So, how did Americans fall in love with the chicken wing? There is no glitzy or glamorous origin story behind America’s love for the chicken wing. It’s actually one of settling and convenience. Deep-fried chicken wings have long been a staple of Southern cooking.  But the concept of cooking wings in peppery hot sauce was born in 1964 at the Anchor Bar in Buffalo, New York, when co-owner Teressa Bellissimo cooked leftover wings in hot sauce as a late-night snack for her son and his friends.  The guys liked them so much that the Bellissimos put them on the menu the next day.  Served with celery slices and bleu cheese sauce, “Buffalo Wings” were an instant hit. The rise of the chicken wing really had to do with timing. Cooking the whole bird was trendy in the sixties and seventies, but in the eighties U.S. consumers started preferring boneless-skinless breast meat, and wings became an inexpensive byproduct for chicken producers. There is one very important characteristic of chicken wings: It’s a great group food. A big plate of wings can be shared among many people.  Wings are meant to be shared, and they come with a promise of spending time with someone — friends, family, a partner, our kids. That’s something we can all understand. Being together with people we love and enjoy — maybe that’s the true magic of the chicken wing.

Recently, our good friends hosted their 3rd Annual Wing Fest competition and Paula and I did not win.  The young lady that won had an awesome wing sauce however. There is something special about having fun with people while all of you, no matter how classy, have sauce all over your hands, face and the front of your shirt. I love watching the reactions of the tasters when they bite into a very hot wing. The wing master at the grill has to handle putting the sauce on the chicken which is a thankless job all by itself.  I supplied him with a Charcoal Companion 17” Sauce Mop. “Arrr, Arrr , Arrrr”  It is a great tool to spread your sauces.

At Compliments to the Chef, we carry the Rosewood 17-Inch Sauce Mop by Charcoal Companion. This is an ideal tool for basting meats on the grill or in the smoker. The Sauce Mop is made with a Cotton mop-head that soaks up sauce or marinade for BBQing. It is made with a Rosewood handle that will stand up to everyday use. The Mop head washes out with soap and water. This basting mop makes it easy to prepare BBQing by soaking up the thinner sauces to baste over the meat.  So host a competition in your neighborhood and stop by Compliments to the Chef located at 33 Railroad Place in Saratoga  Springs, and tell us the results.  I bet everyone will be a winner.  In my neighborhood our competition will be talked about for one year until we go back to the drawing board and try again. We also carry a large assortment of cool tools to help you with your BBQ adventures. Remember my Foodie Friends, “Life Happens in the Kitchen” or outside while you are BBQing. Get a Sauce Mop and Mop up your Wing Sauce creations. Although we did not win the competition, here is the recipe that we used for the Wing Competition. It is delicious. We call it “Afterburner.”

 Take Care,
John & Paula

 Honey Sriracha and pineapple wings

Published in Food
Friday, 03 August 2018 10:27

A Spray of Oil

Hello  my Foodie Friends!

Creating our favorite meat and vegetable dishes on our grills becomes an art of being the “grill master.” Cooking outdoors can be a time to create wonderful and healthy dishes using your favorite olive oil or cooking oil.  Spraying oil on your vegetables, fish, and meat can be a method of adding flavor, sealing in moisture and adding nutrition to your product. 

As a child, I can recall the moment my father exclaimed to me; “The time has come for you to help me with the grilling.”  Cooking outdoors was the only time my father contributed to the cooking job of the household.  He did consider himself the “subject matter expert” of cooking foods on his much beloved outdoor grill. 

The use of oil was always the first step my father used to prep the grill grate.  One of the first outdoor cooking tasks my father empowered me with was the spraying of the grill.  He handed me what looked like a spray bottle that was filled with olive oil to lightly spray on the rack to help prevent the product from sticking. 

As you know from my previous writings, I am the eldest of three boys (who always found some type of mischievous actions to encounter). With clear direction, my father patiently showed me how to lightly apply the oil to the heated grill grates.  With confidence that I would perform the job well, he left me to go inside to get the vegetables and beef that we would be adding to the grill.  As my father handed me the sprayer, I assured him that I was “the man for the job.”  I did begin with good intentions as I began to repeat the exact motions my father displayed with the spraying of the oil.  What I soon realized was that the spray bottle was a lot of fun. Doing some unique dancing, I creatively continued to apply the oil with swinging motions spraying in various directions with pizzazz.  As I was enjoying myself, my two other brothers looked on with curiosity and envy.   They both soon approached me spurring the temptation that was too great to avoid spraying them.  Before I realized what had overtaken me, the spray bottle in my hand had fully saturated both of my brothers with oil in their hair and clothes.  My father soon returned taking the spray bottle out of my hands in a split second that flashed before my eyes.  At this point – I think you can guess where I spent the remainder of my day.   

The use of oil misters and spray bottles is a small item that can be used to spray or atomize oil to add flavor, control, fat, and eliminate the environmentally unfriendly factors of aerosol sprays.  An oil mister and sprayer is refillable adding a stylish gadget to your kitchen.  The can come in a pump mister or a spray bottle design.  Both will give you a fine mist that can be sprayed across your product while it is cooking. 

One of the designs we carry is the EVO oil spray bottle. It is an award winning non-aerosol sprayer designed by Michael Graves Design Group.  It is a  BPA FREE bottle that has a comfortable ergonomic trigger making it easy to use.  The spray head creates a fan-shaped mist that allows you to evenly coat the surface of pans, food, or your grill. 

Sprayers and misters allow you to buy your favorite cooking oils in bulk to refill your sprayer.  This is an excellent way of controlling flavor, calorie content, and managing your nutrition. 

If you are in Saratoga Springs come by Compliments to the Chef located at 33 Railroad Place to pick up the EVO oil sprayer or other spray misters we have available.  We also have an assortment of grilling tools and accessories. Have fun cooking the fabulous vegetables that are being sold in the markets nearby.  This is a great time of the year to be outdoors and to have fun cooking. 

Remember Foodie Friends; “Life Happens in the Kitchen” or outdoors on your favorite grill.  Have FUN (and let the children help even if they seem to get a bit creative with the gadgets)!! 

 Take Care,
John & Paula

 

Published in Food
Tuesday, 21 November 2017 15:51

Cooking Supply Company Celebrates Relocation

Photo by www.photoandgraphic.com

SARATOGA SPRINGS – On Friday, Nov. 17, Paula and John Reardon (center, with scissors) were joined by Saratoga County Chamber of Commerce officials for a ribbon cutting at their new Compliments to the Chef location at 33 Railroad Place.

On their website, the Reardons describe the shop as a “high-end kitchen boutique for all of your kitchen needs.” It is now located on the same block as Bow Tie Criterion Cinemas, after the Reardons vacated their previous space in the Fresh Market plaza.

For more information, visit www.saratogachef.com.

Published in Business
Page 16 of 16

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  • Saratoga County Court  Kathleen M. Callanan, 62, of Saratoga Springs, was sentenced to 1 year in local jail, after pleading to felony grand larceny.  Cassandra R. Barden, 38, homeless, was sentenced to 1-1/2 to 3 years incarceration after pleading to felony attempted assault, charged in Milton.  Ashley Vetrano, 35, of Glens Falls, pleaded to felony robbery, charged in Moreau. Sentencing May 23.  Gabrielle Montanye, 63, of Stillwater, was sentenced to 5 years probation, after pleading to felony attempted identity theft, charged in Ballston Spa.  Daniel J. Koenig, III, 53, of Round Lake, was sentenced to 2 to 4 years incarceration, after…

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