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

Hello my Foodie Friends!

Paula and I love to use products from family-owned businesses and especially if they are local. Among our favorites is a wonderful product of Katie and Jeff from Sundae’s Best Hot Fudge Sauce which is a product of Greenfield’s Greatest Food Company, Inc. They use only the very best ingredients including real chocolate and cocoa.  They also use award-winning NY State (Family Owned) Stewarts® wholesome milk, cream and sweet butter. Sundaes Best Hot Fudge Sauce is great on ice cream, fruit, cake, in recipes or just grab a spoon and dig in. As they mention on the label, Jeff’s mom has been making this homemade hot fudge for family, friends and her church congregation for more than forty years ... and she still does. Katie and her grandmother have had a Saratoga tradition enjoying hot fudge sundaes from ice cream shops since Katie was a little girl. They’ve combined mom’s recipe with their love for hot fudge to offer Sundaes Best.  Katie, Jeff, Paula and John encourage you to start a Sundae Tradition of your own. You should see the smiles from those that receive Sundaes Best Hot Fudge Sauce as a gift.

Stop by our family owned Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located on 33 Railroad Place to get some of Sundae’s Best Hot Fudge Sauce. We are right down the street from family owned Stewarts Shop, family owned Bow Tie Cinema, family owned No. 1 Nail, family owned Greenhouse Salad Co., family owned Price Chopper and family owned Spot Coffee. Oh, our Building?  Family owned (Bonacio).

Remember my Foodie Friends: “Life Happens in the Kitchen” especially when that special someone has chocolate to share.

 Take Care,
John & Paula

 

RaspUpsideDownCake

 

Published in Food
Friday, 02 August 2019 12:56

Gift of Happiness

Hello my Foodie Friends!

This time of year is filled with events of having family or friends visiting, or traveling and often times includes finding gifts for those who have done something special or bringing a taste of our hometown to others. Whether you’re shopping for a neighbor or a friend, or family member who has visited, a locally made gift has value beyond the price tag. Local gifts can remind the recipient of some of their favorite memories of their travels or represent the beauty or culture of their hometown. One item that is useful and beautiful to give is a hardwood cutting board.

At Compliments to the Chef, we love wood cutting boards!  Good hard woods such as oak, maple, walnut, ash, and cherry are tough cutting surfaces that have been used for centuries to cut food or butcher meat on.  Early man just cut down any old tree to butcher and cut meat on but quickly realized that soft woods got people sick.  A good cutting board properly maintained can last a lifetime and they are safer than plastic which if it isn’t sanitized or is left wet can actually harbor bacteria.  Some of the reasons for this are:

1. Plastic is not water-absorbent, so it stays wet longer, which means longer bacterial survival.
2. Wood is water-absorbent, so it dries faster, which means shorter bacterial survival.
3. Wood contains natural antibiotic agents that retard bacterial growth.

We carry beautiful hand-crafted wood cutting boards made by Saratoga Springs Artisan Adam Cielinski. Choosing an Adam Cielinski wood cutting board can make a great “Saratoga” gift to bring to family or friends or it can be one for your own home. Bring one as a house warming or thank you gift, or choose from one that may reflect a special love or hobby of a person you are buying for. They are simply beautiful and functional. 

Adam’s boards are part of Saratoga Springs Art History. Each are different and no two is exactly the same. We have boards shaped like horse heads, owls, guitars, violins, hearts, fish, handled serving boards, and small individual boards. He also makes large cutting blocks that are great for larger items. The good news is they are reasonably priced too! Wood cutting boards have been in my family for generations and we hand them down.  Stop in and pick up a piece of Saratoga History and have something that you can hand down in your family.  A little advice on their care:

1. Dry the board immediately after (hand) washing, and 
2. Once a month, rub the board with oil, to keep it water-repellent and warp-free. Apply a coat of warm food-safe mineral oil, let soak in, and then wipe off the excess. Scratches can be sanded out then re-oiled.

Gratitude is appreciation for what an individual receives, whether tangible or intangible. With gratitude, people acknowledge the goodness in their lives. In the process, people usually recognize that the source of that goodness lies at least partially outside themselves. As a result, gratitude also helps people connect to something larger than themselves as individuals — to other people, nature, or a higher power. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place in Saratoga Springs. Give that gift that gives happiness to someone special in your life. Remember my Foodie Friends, “Life Happens in the Kitchen.”

 Take Care,
John & Paula

 

CheeseBoard

 

Published in Food
Thursday, 25 July 2019 13:02

When Grillin’ is Easy

Hello my Foodie Friends!

Many of our customers have made the decision to down- size from larger homes with yards. Unfortunately, some apartments and condominiums do not allow outdoor grills on patios or decks. There is a solution to this; it is the Chef’s Choice Indoor/ Outdoor Cast Iron electric grill. Check with your landlord or association to make sure you can use this. Enjoy delicious, grilled taste, year round with the Chef’s Choice® Cast Iron Professional Indoor Electric Grill.  Create scrumptious grilled meals and enjoy delicious seared flavors anytime and most anywhere: The electric grill has a cast iron grill plate for perfect grilling. It is powerful with 1500 watts of power making it ideal for searing steaks, hamburgers, veggies and more. The heavy-duty cast iron grill plate provides even, consistent grilling temperature. The grill plate is a double coated, durable porcelain enamel non-stick finish; lifts out for easy clean-up. The grill allows for healthy cooking:  grease and oils drain away during grilling with a removable stainless steel drip tray, for in sink or dishwasher cleaning. There is an adjustable temperature control for grilling a variety of foods. Grill plate surface is 145/8 inches x  95/8 inches(141 square inches); overall grill size is 1815/16 inches long x 117/8 inches D x 41/2 inches H and includes a one year limited household warranty. The really cool thing about this grill is that you can use it year round either indoors or outdoors. 

Stop by Compliments to the Chef located at 33 Railroad place to view this grill in action. Chef Rocco Verrigni will be conducting a Taco Tasting and Taco Bar set up demonstration on Saturday, July 27 from 11 a.m. to 1 p.m. using the Chef’s Choice Grill. Stop by and get some tips on how to plan your own taco bar party. Just walk in and watch Chef Verrigni make grillin’ easy. Tacos are a great idea when you are hosting gatherings or having a group of people over. We have all the cool tools you will need to assist with gatherings.  Have fun Grillin’ and Chillin’ this summer with family and friends. Remember my Foodie Friends; “Life Happens in the Kitchen.”

 Take Care,
John & Paula

 

ShrimpTacos

 

Published in Food
Thursday, 18 July 2019 13:19

You Are Gnocchi Listening

Hello my Foodie Friends!

Being Italian and Irish, both my daughter and I love her mom’s homemade sauce as part of the many Italian heirloom dishes made in our household. Among the most popular food that people associate with Italian cuisine, and sort of a staple in most Italian restaurants in the United States, are gnocchi [nyoh-ki]. These tiny dough dumplings most typically are made of semolina, parmesan cheese, flour, eggs, salt, and potatoes. But before we proceed right to how to make gnocchi, here are some factoids about these delectable dumplings you might want to know: According to historians, the earliest recorded mention of gnocchi was in the 14th century. Mention of them was discovered in Italian cooking manuscripts of that time period. There are many theories as to where gnocchi came from and how they were invented. One theory is that much like the origin stories of many traditional Italian dishes, these dumplings have Middle Eastern origins. The story is that as the Roman Empire expanded their territory, soldiers conquering lands in the Middle East discovered gnocchi, or its earliest predecessor anyway, along the way and liked them so much that they brought the recipe for them back to Italy. On the other hand, some historians also believe that gnocchi have been in existence in northern Italy as far back as the 12th century.

At Compliments to the Chef, we carry gnocchi boards to assist with making homemade gnocchi. The Gnocchi Board easily forms pasta dough into authentic Italian gnocchi. The ones we carry are made in Italy from natural beechwood; easy-grip handle maintains the perfect angle and keeps board steady for easier use. The board has ridges that help shape pasta and add texture which will hold more sauce; works nicely as a cavatelli maker, too. The gnocchi board forms a more consistent shape than using a fork; won’t flatten delicate dough; same size pieces cook more evenly and make a more attractive presentation. The board is easy to use and clean; wipe with a dry cloth or brush. Once you make your gnocchi, you can add it to whatever your favorite sauce is. Be creative and have fun creating some unique combinations. 

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, located at 33 Railroad Place to assist you with finding the cool tools to help with your culinary creations. Remember; “Life happens in the Kitchen.”

 Take Care,
John & Paula

 

HomemadeGnocchi

 

Published in Food
Thursday, 11 July 2019 14:11

“Big Boy Driving the Boat”

Hello my Foodie Friends!

 I love to tell this story especially during the summer and thinking about being at the ocean. Our family has precious memories of our summer experiences being on the coast of New England. Prior to moving to Upstate New York, we lived on the coast of Connecticut.  Our good neighbors and friends, Ron and Deede, owned a fifty foot “boat” named “The Graduate” that they docked in West Greenwich, Rhode Island in Narragansett Bay.  Weekend excursions included boating to Newport, Rhode Island or just hanging out on the boat.  Ron is a master captain in boating and comes from a military background in the Navy. He is also a master chef. Ron was always very proud driving “The Graduate,” and serving his crew incredible seafood dishes.  Ahh…what fabulous memories of our rides. Our children were very young at the time of most of our adventures.  There was one very special time when Ron allowed three-year-old Johnny to take the helm and to sit in Ron’s chair to drive the boat. Johnny sat proudly with a very determined look in Ron’s captain’s chair, holding firmly onto the boats’ steering wheel and exclaimed “big boy driving the boat!” It was precious.  Each summer that we were able to join Ron and Deede on “The Graduate,” Ron would allow Johnny to take the helm and be the “big boy driving the boat.”  These are among the special memories of being on the water, with amazing friends, breathing in the sea air and feeling it on your skin.  With boating brought the feasting on spectacular seafood meals made by Ron and Deede.  Clams and oysters were one of Ron’s favorite seafood items to create delightful dishes with.  Special tools that Ron would use included a clam and oyster knife and a cut-proof glove.  The clam knife was important for proper shucking of the clams. Once you learn the basics, shucking clams and oysters is not difficult. Practice makes perfect and the reward is delicious. It all starts in the preparation.

1. Make sure the clams you’re going to be shucking are alive. A clam shell that is open or opens easily by hand is dead. Throw away any open clams.

2. Clean your clams using a stiff brush under cold running water to remove any sand and salt.

3. You may skip this step, but soaking your clams will flush through any sand they may have inside. Use 1/3 of a cup of salt per gallon of cold water. Stir the salt until it dissolves. Soak the clams for 30-45 minutes, then drain.

4. Either refrigerate your clams for at least an hour or pack them in ice for 30 minutes. This puts them to sleep and makes it easier for you to open them. I prefer the ice method.

5. Make sure you have a towel and a clam knife. 

This summer, make some seafood meals to remind you of the ocean and those precious memories you have made with friends and family. In my mind, I am dreaming of being the “big boy driving the boat!” Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place for your seafood tools and other cool tools to help you with your summer cooking. Remember my Foodie Friends, “Life Happens in the Kitchen” with good times, friends, and great food. 

 Take Care,
John & Paula

 

ClamOysterChowder

 

Published in Food
Wednesday, 03 July 2019 00:00

Fourth of July and Apple Pie

Hello my Foodie Friends!

This weekend continues the celebration of the Fourth of July and will include attending fireworks, parades, barbeques, carnivals, picnics, baseball games, and family gatherings.  The Fourth of July is more than just a celebration of summertime — it’s a time to celebrate our freedom and how far we have come. 

Among my favorite Independence Day to do’s is to watch the fireworks by the water (ocean or lake) while eating homemade apple pie. Apple pie seems synonymous with picnics and celebrating our country. So, how did apple pie become “American”? The primary origins of “as American as apple pie” are difficult to pinpoint, but it was used as early as 1928 to describe the home-making abilities of Lou Henry Hoover (President Herbert Hoover’s wife). It wasn’t until the 1940s, when the United States entered World War II, that “as American as apple pie” truly took off. When journalists at the time asked soldiers why they were willing to fight in the war, the typical response was “for mom and apple pie.” 

Having the right tools to bake a pie is important. Virtually all pie-making equipment will prove useful for other baking chores as well, so each piece will be sure to earn its keep. Whether you’re just starting out or looking to level up, these are the pie-making essentials It is difficult to make a great pie without a great pie plate. Pie plates come in a variety of styles, and the differences aren’t just aesthetic—a pie plate’s material, thickness, and color all affect the final product.

A pastry brush is the easiest way to apply a thin, even egg wash over pies with a double crust, like a classic apple pie. Choose between the natural (or thin nylon) bristles or the thicker silicone style.

After you’ve rolled out pie dough, a sturdy bench scraper will make quick work of any mess. It will scrape up all the flour and stubborn dough scraps left behind, helping you clean up in a few easy swipes. Plus, it’s handy for dividing blocks of dough without scratching the counters.

If you’ve always felt anxious about rolling out pie dough, it’s worth playing the field to find a rolling pin that makes you feel confident in the kitchen. While choosing the best rolling pin is a highly personal process, I love the simplicity of a French pin, which is lighter and more maneuverable 

Here is a recipe for the American dessert that bursts with apple flavor from two different varieties of the fruit, and a sweet, nutty crunch from the streusel topping. This is so yummy. Perhaps, even put a scoop of vanilla ice cream on top! Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place. Pick up the cool tools for cooks to help you with your American festivity recipes. Remember my Foodie Friends; “Life Happens in the Kitchen.” 

 Take Care,
John & Paula

 

ApplePie

 

Published in Food
Friday, 28 June 2019 10:50

If This Pan Could Talk

Hello my Foodie Friends!

Summer time is wonderful. Along with beautiful weather are moments of making memories through family gatherings and celebrations. Summertime is always filled with food and fun. What is it about peach cobbler and summertime that we love so much? Think about it, whenever you think of delicious peach cobbler, you almost always think of warm summer nights, camping trips, and backyard barbecues. It’s as if this amazing dish has become the unofficial dessert of summertime fun!

So how do you take such a well known, traditional dish, and make it better? How do you improve on something that is so amazing already? Easy, you simplify the ingredients, making it easy to make, then you throw it all in a cast iron skillet and bake it right up. The peach cobbler dessert was among the many items my grandmother used her cast iron pans for. Whenever we visited my grandmother, her home smelled of meatballs, sausage and sauce cooking, with the gentle aroma of peach cobbler drifting into the hall. Shortly after we arrived, my grandmother would ask for assistance to take the cast iron pan of meatballs and sausage from the stove. Then she would pull the black frying pan from the oven. Quickly she would position the skillet on the table to cool with strict directions that we were not to “taste” it before it was officially served. We would all wait anxiously around the big dining room table. Each of us grandkids would secretly hope that we could get the cobbler before the meatballs. However, my grandmother was strict that we eat our main meal before any dessert. Being from an Italian family, meatballs and sausage were always part of the summertime picnic food.  As we would help her bring out her culinary delights to our summertime festivities, everyone would sit waiting for her food – because it was always so amazing. My grandmother was a practical person. She believed kitchen utensils should have more than one use. If you could use your cast-iron skillet for frying why not use it for baking? My grandmother passed on the tradition of baking in a cast-iron frying pan to my mother and in time to all of my brothers, sisters and to me. 

I am not alone in my story of cast iron. Cast iron has had a resurgence in demand. These pans are extremely versatile and can last a lifetime. Everything from frying eggs, cooking a stew and baking a pie can be done in a cast iron pan. With a little care, these pans can become a hand-me-down family heirloom. Owning one can open up a whole new world of cooking, and the flavor that a cast iron pan can add to food is amazing.

In order to be successful when using cast iron, you have to know how to care for it, basically what to do and what not to do to your pans. If you treat them right, they will be so easy to cook with and will quickly become your go-to pan. First, season your pan. Seasoning is basically oiling the pan to give it a nonstick surface and prevent rusting. Even though most pans are sold “pre-seasoned,” you’ll still want to season it before its first use. Give your new pan a good rinse with plain old water and then heat it on the stove over medium heat. Once the pan is warm, add a small amount of oil, Using a cloth, work the oil all around the inside bottom and sides of the pan. Give it a good coat, about a teaspoon for a 10-12 inch skillet, but not so much that there is standing oil in the pan. Then let it cool to room temp. You’ll want to repeat this process a few more times until the surface is glossy, but not sticky. and if needed, scrub lightly. A properly seasoned pan is naturally nonstick, however if there is stuff stuck to the pan, you can scrape it and scrub with a hard bristle brush. After washing or scrubbing if necessary, make sure to fully towel dry your pan to prevent rusting.

Our favorite and best selling cast iron is Lodge. Lodge is seasoned cast iron cookware so they begin the seasoning process for you. Lodge provides pre-seasoned cookware with no synthetic chemicals; just soy based vegetable oil. The more you use your cast iron, the better the seasoning becomes.  Lodge is MADE IN THE USA and has been making cast iron cookware in South Pittsburg, Tennessee since 1896. With over 120 years of experience, their cast iron is known for its high quality design, lifetime durability, and cooking versatility and is FAMILY-OWNED.

I wish I had my grandmother’s original cast iron. Oh, if those pans could talk, the stories they would tell. Stop by Compliments to the Chef, your neighborhood kitchen and cutlery store, located at 33 Railroad Place in Saratoga Springs, for cool tools to help you with your Fourth of July celebration. Remember my Foodie Friends, “Life Happens in the Kitchen.” Celebrate, reflect, and listen to the stories from generations beyond us. Savor the memories and bring back some of the recipes that those before you cooked for you. 

 Take Care,
John & Paula

 

PeachCobbler

 

Published in Food
Thursday, 20 June 2019 13:01

Mop it Up

Hello my Foodie Friends!

Today is the start to the summer season. Nothing says summer more than firing up your outside grill and cooking outdoors. The scent of dinner sizzling on the grill and the joy of eating in the open air—cooking and dining outdoors are simple summer pleasures that deserve to be enjoyed more often. If there’s one dish that signifies summer in America, it’s ribs. Cooked outdoors in backyards across the country, ribs are a cherished pastime. No matter the style, one thing that many people can agree on is that using a mop or spray during the cooking of your ribs, especially if you are cooking them low and slow, can be a major advantage. Having the right tools to help you with your outside cooking is important.

Why Use A Mop? There are plenty of arguments for and against using a mop while you are cooking ribs, but we think the benefits definitely win. Using a mop will attract smoke to your ribs (in a good way) giving them more smoky flavor in a shorter amount of time. Also, if you are cooking your ribs low and slow (which we hope you are), a mop will help keep your meat from drying out. Competition barbecuers like using mops because it gives them a chance to add even more mouthwatering flavor to their ribs. It is a great way to experiment with different flavor profiles while tying them together to create an award-winning piece of meat. The best time to apply your mop is right after the crust has formed and you have flipped your meat. This will allow your mop to marry with the hot and bubbly surface of the crust where the meat juices are.

Many people are under the impression that you should never open a smoker or grill while meat is cooking. While you shouldn’t leave the lid open for long periods of time, it is quite okay to open the smoker or grill to spray or mop your meat. This is because most of the heat that is used to cook your meat thoroughly is actually stored in the outer layers of the meat and slowly transferred to the inner sections of meat. This temperature will stay almost exactly the same when the cooker is opened and the internal air temperature will quickly reheat once the lid is closed.  Mop A thin liquid that is generously and repeatedly brushed (or “mopped”) onto meat as it grills to keep it moist. Using a mop tool is ideal because it holds a lot of liquid, but you can also use a basting brush. 

At Compliments to the Chef, we carry a Rosewood 17-Inch Sauce Mop. 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 barbequing. It is made with a Rosewood handle that will standup to everyday use. The Mop head washes out with soap and water. This basting mop makes it easy to prepare barbequing by soaking up the thinner sauces to baste over the meat. 

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place for an assortment of cool tools to help you with your BBQ adventures. Get a Sauce Mop and mop up your summer grill creations. Remember my Foodie Friends, “Life Happens in the Kitchen” or outside while you are barbequing. 

 Take Care,
John & Paula

 

Ribs

 

Published in Food
Friday, 14 June 2019 00:00

Food Prep Made Easy

Hello my Foodie Friends!

This weekend is Father’s Day. Not sure what to get dad since he already has a bazillion ties? A home cooked meal with some of his favorite foods is a great way to kick things off. How about cooking something special for him? Many of us have been lucky enough to grow up with dads who love to cook, who have mastered crème brûlée or grilling or taught us to make perfect rice. Others have dads who just love to eat, who will dig into a shared plate happily and are always ready to share a meal. This Sunday, we’ll honor all of them, maybe with pancakes or a special dinner or a thoughtful food-related gift. In preparing that special meal, there may be some cool culinary tools you need to help.

One tool that has become a “must have” in the kitchen drawer is the bench scraper. A bench scraper, which is also called a pastry scraper or dough scraper, is also used in working with pastry, bread, and other doughs. But even if you don’t bake regularly, it can still be a worthy investment for general cooking prep. It’s also space-efficient and easy to stow away in a prep drawer, and is a crazy-easy-to-clean, dishwasher-safe tool that can last you for decades.  A bench scraper is one of those inexpensive utensils that lasts a lifetime and has a million uses. 

When chopping vegetables, a bench scraper makes short work of transferring the veggies from the cutting board to the skillet or soup pot without losing half the veggies onto the floor during the transfer. Think of that flat piece of metal as a wide extension of your hand. Imagine the joy you would feel by only making ONE journey from your cutting board to your soup pot instead of your usual six trips as you balance those diced veggies on your knife or in your hand. You can also use your trusty scraper to smash whole cloves of garlic or to smash boiled potatoes before frying them.

My dad loved my mom’s cooking and my wife’s dad still enjoys a special meal presented to them on Father’s Day. I have to admit, I love a home cooked meal. I was recently thinking about what was my Dad’s “dream meal.” He was a meat and potatoes guy. My wife’s dad’s favorite part is the dessert at the end!

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place to find those cool tools that can help you as you plan out your menus and get chopping.  For Father’s Day, eat together as a family!  Relish the memories and show Dad how much you love him. Remember my Foodie Friends, “Life Happens in the Kitchen.”

 Take Care,
John & Paula

 

Blondies

 

Published in Food
Friday, 07 June 2019 00:00

Press B for Bacon

Hello my Foodie Friends!

With warmer weather, our menus tend to be lighter making some of the delicious salads that we tend to avoid during the winter months.  Both my wife and I love Cobb Salads made with diced tomatoes, avocado, chicken, cheese, diced egg, and crispy bacon or adding bacon to potato salads. Now close your eyes and remember the smell of bacon cooking in the morning. Nothing like it! We love this aroma so much but many times it is not cooked correctly.  A familiar problem with cooking bacon is the bacon curling up on you and not crisping evenly.  This is where a bacon press comes in allowing you to flatten your bacon and cooking it to perfection. Bacon presses come in several shapes and styles; circular, rectangular, or shaped as a pig.  The press is made of heavy cast iron construction with heat resistant wood handles. The large surface allows for pressing multiple strips of bacon at once. 

There are also various other uses for the bacon press.  You can use it as a tortilla press by putting the dough ball between two sheets of plastic wrap and pressing down with the bacon press with all of your might.  Then, cook the tortilla in the skillet.  Or, you can use it to make a quesadilla by placing a heated bacon press on top of the tortilla to ensure even melting and browning. 

Another use for the bacon press is turning your next sandwich into a Panini by heating a seasoned skillet and placing the press inside to heat up. After building your sandwich, place the sandwich into the heated skillet and under the heated press, pressing slightly leaving your sandwich golden brown. A bacon press can be used on the outdoor BBQ grill to quick cook burgers or steaks on both sides at the same time.  Heat the press up on the grill before you begin cooking and place the press on top of the meat. 

Crispy hash browns are delicious for both breakfast and as a side dish for entrees.  Make crispy hash browns by placing 3 tbsp. of oil in a pan on medium heat, add the bacon press inside while the pan heats.  Once the pan heats up toss your potatoes in and place the heated bacon press on top. Cook until the hash browns are golden brown. For desserts, use a bacon press on bar cookies pressing gently to flatten the bar cookie and crispy rice treats. 

The Bacon Press is truly a versatile tool. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place in Saratoga Springs. We carry both the round and rectangle bacon presses.  Have fun Pressing B for Bacon. Remember my Foodie Friends: “Life Happens in the Kitchen.” 

 Take Care,
John & Paula

 

BaconStick

 

Published in Food
Page 7 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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