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

Thursday, 17 October 2019 14:15

Wrap It Up

Hello my Foodie Friends!

School has been in session now over 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 – Bee’s Wrap. Bee’s Wraps are natural, sustainable and practical. The Bee’s Wrap is a natural alternative to plastic wrap for food storage. They are made with organic cotton, beeswax, organic jojoba oil, and tree resin. Bee’s Wrap is washable, reusable and compostable. Care instructions include: Wash with cool water and gentle soap, and reuse.

Here are some important facts about the Bee’s Wrap. 

CAN I USE BEE’S WRAP IN THE FREEZER?
Yes! Bee’s Wrap keeps food fresh in the freezer for 2-3 weeks. Since your wraps are naturally breathable, we recommend you check on your food after this time to ensure its freshness. Great for freezing pizza dough and baked goods.

HOW LONG DOES BEE’S WRAP LAST?
Bee’s Wrap lasts for up to a year with proper care and regular usage. You’ll know your wrap has reached the end of its useful life in the kitchen when it has worn thin and soft and has trouble sticking to itself.

DOES BEE’S WRAP HAVE A SCENT?
Yes. When you first open your package of Bee’s Wrap you will smell the beeswax. The scent will fade after the first few uses and washes, until you can no longer detect it. The beeswax scent will change with the season in which it was harvested. Beeswax carries the scent of the flowers from which the bees harvested pollen.

WHAT SIZE IS BEST FOR MY NEEDS?
There are several sizes of Bee’s Wrap; small (7”x8”), medium (10”x11”), and large (13”x14”) wraps. Bee’s Wraps are great to wrap half of a lemon, the end of a cucumber, half of an onion (Bee’s Wrap won’t hold the smell), half of an avocado, a small bowl, carrot sticks or other snack items. You can use them for baked goods, cheese, or half of a cabbage or cantaloupe. The medium and large size can be used to cover a larger bowl, pie dish, celery, cheese, sandwich, or half of a watermelon. They are also great for wrapping bread: large enough for a large loaf of sandwich bread or specialty breads. This wrap is great for covering dough that is rising, an extra large bowl or casserole dish, and also serves as a dough mat for rolling out pie crusts, cookie dough or other baked goods. The largest size is perfect for keeping a baguette fresh – it keeps the crust a little crusty and the inside soft. The Bee’s Wrap is perfect for building your sandwich, wrapping and then using as a place mat.

Stop by Compliments to the Chef located at 33 Railroad Place, your Neighborhood Kitchen and Cutlery Store, 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 

 

LunchBoxPizza

 

Published in Food
Thursday, 10 October 2019 14:09

The Goodfella Way

Hello my Foodie Friends!

Everyone has their own way of prepping garlic.  As I noted in an earlier article, I am a true connoisseur of some of our greatest movie directors and writers of past and recent decades.  One of my favorite Martin Scorsese films is “Goodfellas.”  Recently, I watched the movie again and caught a big culinary tip.  The character Henry narrates a cooking secret: “In prison, dinner was always a big thing.  We had a pasta course and then we had meat or fish.  Paulie did the prep work.  He was doing a year for contempt, and he had this wonderful system for doing the garlic. He used a razor and he used to slice it so thin that it would liquefy in the pan with just a little oil. It was a very
good system.”

Slicing garlic thin infuses garlic into the dish giving you a hint of garlic without biting into raw garlic. When cooking sliced garlic in oil, the garlic flavor will mellow during the cooking. However, you will get a flavor that is closer to roasted garlic.  This procedure is excellent for sauces and frittata’s. An excellent tool to use to get consistent and thin slices is a truffle/chocolate shaver.  The truffle shaver cuts paper thin slices of shallots, truffles, garlic, chocolate, and hard cheeses. It is made of stainless steel with an adjustable blade that allows for precision thin slices. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery Store in Saratoga Springs to assist you with your culinary needs and to find a shaver that can help you cook garlic the Goodfella way! Here is a delicious recipe to use your truffle shaver for. Remember; “Life Happens in the Kitchen.” 

 Take Care,
John & Paula 

 

HasselbackPotatoes

 

Published in Food

Hello my Foodie Friends!

Autumn is here and the cooler weather often triggers our desire for pasta. There is something about eating carbohydrates, creamy sauces, and earthy autumnal vegetables that makes the autumn season ideal for pasta consumption. No matter what they contain, fall pasta dishes must be warm, they must be hearty, and, above all, they must be deeply satisfying. My love for pasta stems from growing up in an Italian-American household where pasta was always a staple in many of the meals we had. I often times reflect on the joys of growing up with an Italian family such as: when your friends came over they were asked no fewer than six times if they wanted something to eat; Frank Sinatra or Dean Martin played in the background while everything was being cooked; leftovers were stored in Polly O ricotta containers; and, yes, we were all guilty of talking with your hands. One of my favorites is remembering when I was little, mine, and my four other siblings favorite way to help was making home made pasta with Nonni (my grandmother). After we washed our hands we were allowed to help if we were quiet and didn’t fight with each other. Very hard! The luckiest kid got to guide the pasta as Nonni rolled the pasta through the machine. Stirring her secret pasta sauce with the wooden spoon was a close second. I am certain you can visualize what the kitchen smelled and looked like during this process. Once the pasta was made, the dish created and all were seated, it was always a struggle getting Nonni to actually join the table and eat. I’ve tried to carry on these traditions with my own children. 

Making homemade pasta is a fun event to get the entire family involved with. One important tool to have when making homemade pasta is a Pasta machine. A pasta machine is used to create laminated pasta. They typically consist of two stainless-steel rollers with adjustable settings, which knead and stretch the pasta dough. Pasta machines are often sold with an additional removable cutter that creates pasta shapes such as spaghetti and linguini. There are also many different attachments available, from different-shaped cutters to attachable motors. 

Consider pasta as a meal that brings you together as a family from start to finish. We’ve learned from our older generations and teach our younger generations. No matter what you’re looking for, pasta and noodles have become entwined with culture, history, and more importantly in our lives and families. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery Store located at 33 Railroad Place in Saratoga Springs. We carry all types of tools to assist you with making your pasta: Pasta machines, pasta drying racks, ravioli stamps and forms, pasta rollers, pastry cutters, pasta pots, and so much more.  Remember my Foodie Friends; “Life Happens in the Kitchen.”  Make those magical culinary moments happen.

 Take Care,
John & Paula 

HOMEMADE PASTA RECIPE

Yield: approximately one pound

2 cups flour 
1/2 teaspoon sea salt
3 large eggs

1. Combine the flour and salt. Make a well in the center and add the eggs. Gently begin to mix the eggs, gradually drawing in flour with each stroke. Eventually a stiff dough will form.
2. Knead the pasta dough for 8-10 minutes. If the dough is too dry and won’t stick together, add a 1/2 teaspoon of water. If it is too sticky, sprinkle in a bit more flour. Keep in mind this dough will be much stiffer than traditional bread dough. However, the longer you work it, the smoother and more pliable it will become. We are looking for a smooth, satiny consistency, which will develop the longer you knead.
3. Cover the well-kneaded dough tightly with plastic wrap, and allow it to rest for around 45 minutes. (This resting phase is super important, as it gives the dough time to relax. Otherwise, you’ll fight it the whole time you are rolling it out.)
4. After the resting period, divide the dough into four portions and roll into a small, flat circle.
Now comes the cool part!

HOW TO USE A PASTA MACHINE

• Rolling the dough is a process– you need to make several passes, throughout each thickness setting for the best results. Start with the biggest setting (usually 5 or 6), run it through once or twice there, then gradually adjust the settings to be thinner and thinner until you have the perfect sheet of golden pasta.
• Between each pass, fold the strip into thirds. This helps square up the edges and keeps things even. Then simply roll it through the cutting side of the machine to slice into spaghetti or fettuccine. From here, you can either cook your pasta right away (3-4 minutes in boiling water) or dry it for later.

 

SweetPotatoPasta

 

Published in Food
Thursday, 26 September 2019 14:06

Lovin’ Oatmeal

Hello my Foodie Friends!

One of my favorite all-time comfort foods is oatmeal. My love for oatmeal began as a child. Believe it or not, I loved eating oatmeal for breakfast as a child, (mom didn’t really give us a choice). Do you remember the story of Goldilocks and the Three Bears? In the story, Goldilocks tries each bear’s bowl of porridge and finally decides to eat the little bear’s bowl which was “just right.” My family started the day with a bowl of hot porridge (oatmeal) most days of the week. A bowl of hot cereal with fruit, topped with some nuts and milk gave me the energy to get through the first part of the day.

 I always had fun creating channels with the milk, the melting butter acting as lava, and sugar being the snow on my make believe village within my oatmeal. Throughout the years, my morning ritual no longer gives me the time to play with my breakfast. However, I have been able to become creative with what goes in my oatmeal. If you are in an oatmeal slump – here are some favorite toppings to try to help put some lovin’ back into your oatmeal.

Fruits, mixed berries, almond butter, and nuts are a standard item that has typically gone into oatmeal.  Try new fruits such as figs (have more potassium than bananas), or passion fruits, mandarin oranges, grapes, and pomegranate seeds (loaded with antioxidants). Chocolate (yes!) is actually a great item to put in oatmeal. Dark chocolate is not only delicious but very healthy.  Try vegetables (that’s right – vegetables) in your oatmeal.  Grating carrots, zucchini, and eggplant and nutrition, fiber, and taste to your oatmeal.  Spices such as ginger (has inflammatory properties), mint leaves, pistachios, and pumpkin seed puree’ are all wonderful additions to my morning favorite.

When making oatmeal, one of my favorite vessels to cook it in is a 2 qt. All-Clad Tri-Ply sauce pan. All-Clad has a lifetime manufacturer’s warranty. This is a perfect pan to make your favorite oatmeal in. The All-Clad 2 Qt stainless steel sauce pan is perfect for any chef, be they novice or professional it is made with a 3-Ply bonded construction with an aluminum core. The exterior of the sauce pan is compatible on all induction as well as traditional cook tops. From sautéing vegetables to finishing sauces this multi-functional pan will make a wonderful addition to your cookware or an exceptional gift.  All-Clad stainless steel pans meet the standards of even the most demanding chefs.

Breakfast is widely recognized as the most important meal of your day and oatmeal is a great way to keep your tummy feeling full and your body energized. It can also help lower your cholesterol!  Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery Store located at 33 Railroad Place for those cool tools to help you with breakfast.  Remember my Foodie Friends; “Life Happens in the Kitchen!” 

 Take Care,
John & Paula 

 

Oatmeal

 

Published in Food
Thursday, 19 September 2019 14:26

Heart of the Home

Hello my Foodie Friends!

This past week both my wife and I celebrated our birthdays (having a birthday one day apart from each other was one of the many reasons I married her!). Recently I found a birthday card that my mother gave me for one of my milestone birthdays. I lost my mother in 1999.  However, I think about her every day. Back to school time brings back memories of my childhood and the chaos of getting five children to do their homework, eat dinner, brush their teeth and get to bed every school night. I often reminisce about the work my mother had in raising three boys and two girls.  In many of my articles I have talked about growing up in an Italian family.  I was reminded by one of my customers that Italians are a matriarchal nationality. It’s the women who carry on the traditions and hand out the majority of discipline, wisdom and nurturing to the children. As a child, every room in the house where I grew up included constant teaching and training by my mother. The bedroom task was making your bed, dusting furniture, sweeping the floor or vacuuming the rugs and organizing your clothes.  The bathroom was to be kept clean at all times and the living room was “keep your feet off the couch”!  The kitchen was the most intense training. Washing and drying dishes to cleaning and setting the table. When we all sat at the kitchen table, our family discussions were learning times.  We shared everything from how our day went to how to pass the potatoes. We learned manners, how to hold a fork and at the beginning of the meal watching how much Mom did to prepare the meals and us for dinner.  One of my mother’s favorite cooking tools, and is my wife’s favorite, is the wooden spoon.  My mother used a wooden spoon for all of her daily cooking tasks. She would let us “taste” her sauce using a wooden spoon. There were wooden spoons for frying the meatballs, stirring the sauce and one that would sit at the kitchen table while we ate. 

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

As we all are working through our hectic schedules, remember that family time is the most important time. Eat together as a family, share stories, talk about your day, listen to each other, enjoy good food, and remember to compliment the chef. Bring your family together for at least an hour a day. Meal time is family time. Remember my Foodie Friends: “Life Happens in the Kitchen.”

 Take Care,
John & Paula 

 

ClassicTomatoSoup

 

Published in Food
Thursday, 12 September 2019 13:41

An Eiffel of Beauty and Performance

Bonjour mes amis gourmands!

French is such a beautiful language to listen to. Along with the language is the food and cookware that comes from France. We have a line of cookware from a company called De Buyer. Thanks to more than 180 years of experience working with various metals such as steel, stainless steel, copper and aluminum, De Buyer is recognized as a leading brand in the creation of products, expertise and excellence in cooking utensils. De Buyer’s cookware and tools are greatly appreciated by culinary Professionals throughout the world. The company has received awards of distinction by the EPV (Living Heritage Company) and the French government. The De Buyer B Element French Collection version is made with a cast stainless steel riveted handle inspired by the Eiffel Tower. It is a beautiful and ergonomic handle. The pan is an elegant, modern pan, perfect for buffets, outdoor dining or for the table. The thick heavy iron pan is coated in an Organic Bee’s Wax finish that allows for a natural anti-oxidation protection and facilitates seasoning with improved natural non-stick properties. The pan has enhanced non-stick qualities when used for the first time. The De Buyer B Element cookware is excellent for the caramelization of food. Users tip: preheat using a little fat. Care: Season when first used. Deglaze, rinse with warm water, dry and lightly oil. Store the pan in a dry place. Do not use detergents or put in the dishwasher. The De Buyer B Element cookware can be used on all cook tops including induction.  The French Collection is a gorgeous way of getting this cookware into your home. There is also the Mineral B Element with the Riveted handle curved in French-style for easy handling and is ergonomic. As everyone already knows I am over 16% French and that is just enough to get me in trouble with their food and cookware.  I love using these pans since they are so easy to use and clean up. Their price is a lot less than you think and if you’re worried start with a small one. 

At Compliments to the Chef, we carry this fabulous line of cookware.  If you are looking for that new, different, wonderful pan for that “special culinary someone,” stop by Compliments to the Chef - Your Neighborhood Kitchen and Cutlery store and take a look at the various assortment of “cool tools” we have for cooks. Julia Childs gave some interesting advice from her book, My Life in France: “This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!” Have fun cooking with your family and friends. Stop by our store this season and find those culinary must haves. Remember; “Life Happens in the Kitchen.”

 Au Revoir,
John & Paula 

 

SteakAuPoivre

 

Published in Food
Thursday, 05 September 2019 11:01

Delicious Anyway You Slice It

Hello my Foodie Friends!

For many of our foodies, this past week involved getting children ready to head back to class with a flurry of activity that also included what to pack for lunch or what type of after school snacks should you offer. Do your children end up eating the same old peanut butter and jelly sandwiches day after day or bring home food you’ve packed uneaten? I do recall this being a challenge for my mother (of five young children) every school year. When we would come in from playing looking for a snack, or sit to do our homework after school, vegetables such as zucchini or carrot sticks would be sitting on the kitchen table. We would always find a container of sliced vegetables in our lunch boxes, too. Recently, I was reminiscing with my sister about our childhood friends and us playing Hide N Go Seek in the corn fields next to our neighborhood, the outdoor fun we had, and shared our ongoing challenge of eating those vegetables as adults that we so often were eating as children. 

For children (and us adults) who turn up their noses at veggies, make them more appealing by using a Veggie Wedgie by Microplane, to create long, slender carrot peels, or wrap thin slices of turkey or cheese around celery sticks. Extremely fun and easy to use, the Veggie Wedgie is ideal for quickly transforming zucchini, cucumbers, squash, carrots, hard-boiled eggs, Roma tomatoes, and other foods into six perfectly even wedges at a time – the perfect food prep tool to create healthy snacks, crudité platters, salads, garnishes, stir fries and more. The Veggie Wedgie is extraordinarily sharp, precise, and very fun to use. The Veggie Wedgie comes in two simple parts - a sturdy base chute with razor-sharp metal blades at the bottom (positioned safely away from hands) - and an innovatively designed top with indented grooves to help guide food into the correct cutting position. To use, simply place food in the chute and press down. With a gentle squeeze of the top and the side handles, the Veggie Wedgie cuts ingredients into precise pieces for healthy snacks. 

Veggies can be delicious….anyway you slice it!! Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place for the Microplane Veggie Wedgie and many other “cool tools” to help you with your healthy snack choices. Remember my Foodie Friends; “Life Happens in the Kitchen.”

 Take Care,
John & Paula 

 

VeggieSnacks

 

Published in Food
Thursday, 29 August 2019 14:04

Spin Class for Foodies

Hello my Foodie Friends!

The summer sure went by fast with this being Labor Day weekend.  With the weather still being warm, 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 OXO Good Grips Salad Spinner. We have them in larger and smaller sizes. Dry salad greens with a simple press of the soft, non-slip knob. The non-slip base keeps the bowl steady on the countertop and the built-in brake button stops the Salad Spinner for unloading. The basket doubles as a colander, and the lid comes apart for easy cleaning. The OXO Good Grips Salad Spinner was selected as one of People Magazine’s 2017 50 Food Faves. Salad Spinners, they bring siblings together! Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad place to check out the OXO 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!

 

SevenLayerSalad

 

Published in Food
Friday, 23 August 2019 13:00

Happiness is... Cheesecake

Hello my Foodie Friends!

This weekend marks the 150th 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 87th 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 tooths 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, your Neighborhood Kitchen and Cutlery store 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

 

This is a lush cheesecake lightly flavored with pineapple and topped with gooey, spiced rum enhanced syrup, bright pineapple, pecans, and maraschino cherries and then bruleed for just a minute to create an elegant twist on the iconic Pineapple Upside Down Cake. 

Pineapple Upside Down Cake

 

Published in Food
Thursday, 15 August 2019 14:51

"Shaken, not Stirred"

Hello my Foodie Friends!

With summer, comes entertainment and happy times with our family and friends many who come to the area to enjoy the Saratoga Springs offerings. One of my wife’s favorite times is to enjoy the creative Martini’s made by one of our good friends. The classic Martini is a cocktail that dates back to the 1880’s made with “dry” vermouth.  The popularity of the Martini emerged in the 1950’s with the addition of gin to it, and vodka in the 1970’s.  Product placement in the movies also has played a big part in the popularity of Martini’s with Ernest Hemingway, Marlene Dietrich, and Humphrey Bogart seen drinking Martini’s on the screen. However, no real or fictional character has done more for the classic Martini than James Bond. The term “shaken, not stirred” has become a catch phrase from the James Bond fictional character of Ian Fleming’s novels that have become much followed movies. In the film “Casino Royale,” James Bond instructs the bartender how to make his Martini; “A dry Martini. Three measures of Gordoni, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel.” This Martini has also taken on the title of the “Vesper.”

Here is the official recipe for “The Vesper Martini:”
60 ml. gin
20 ml. vodka
10 ml. Lillet Blanc or Cocchi Americano.
Shake all ingredients with ice in a shaker. Then pour into a chilled Martini glass. Add a lemon twist. 

The Martini glass is long-stemmed and distinctive with an inverted conical shape and flat base. The reason for the wide brim is said to produce surface tension that brings out the bouquet of the gin.  The cone shape helps to keep the ingredients of the drink from separating.  The drinker can hold the stem instead of the bowl so that the heat does not change the temperature of the drink.  The Martini glass comes in various sizes and styles.  Contemporary Martini recipes usually call for 4, 6, and 8 oz. glasses. Above is a delicious summer Martini recipe.

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery Store located at 33 Railroad Place in Saratoga Spring’s for Martini Glasses, misters, shakers, zesters, and other accoutrements to assist you with your cocktail creations. Have fun entertaining this summer with friends and family…and maybe even catch up on some James Bond flicks!  Remember my Foodie Friends; “Life Happens in the Kitchen.” 

 Take Care,
John & Paula

 

PeachMartini

 

Published in Food
Page 6 of 12

Blotter

  • COURT Adam J. Ross, 38, of Greenfield Center, pleaded Oct. 8 to felony DWI in Saratoga Springs. Sentencing scheduled Dec. 10.  Brandon H. Welfinger, 24, of Malta, was sentenced Oct. 7 to two years state prison, after pleading to criminal sexual act in the third-degree. He was originally charged Dec. 10,2019.  Bruce Stanley, 76, of Halfmoon, pleaded Oct. 5 to sexual abuse in the first-degree. Sentencing scheduled Dec. 7.  POLICE Parvatie Sukhram, 29, of Schenectady, was charged Oct. 16 with three counts of criminal possession of stolen property, and grand larceny – both felonies. She is suspected of the thefts…

Property Transactions

  • BALLSTON Tracine Companion sold property at 30 Beacon St to Letty Rudes for $280,000. Gary Guilfoyle sold property at 738 Goode St to Lance Decker for $325,000. Michael Attanasio sold property at 36 Beacon St to Matthew Eberlein for $269,000. Rachel Schwendinger sold property at 25 Nolan Rd to Michael Dorsher for $308,400. David Barclay sold property at 18 Kingsbridge Ct to Zachary Ellis for $573,000. GALWAY Stephen Raeburn sold property at 4916 Jockey St to David Miller for $432,500. Richard Alkinburgh sold property at 1070 Palmer Rd to Barry Dibernardo for $369,000. Dennis Decker sold property at 5079 Jersey…
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