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

Thursday, 30 May 2019 00:00

“Boont? Bundt…Boont?”

Hello my Foodie Friends!

With our location of 33 Railroad Place in Saratoga Springs, next door to the Bow Tie Criterion Cinemas, I find myself reflecting on my favorite movies. Among my choice films is “My Big Fat Greek Wedding” that also has one my favorite movies scenes. The classic scene from the movie is when Maria Portokales receives a bundt cake from the mother of her future son-in-law.  Being cordial yet trying to understand what she is receiving, Maria glances at her daughter Toula, that elicits a back and forth dialog; “Boont? Bundt…Boont? Bundt. BOONT? BUNDT.....OH, IT’S A CAKE! There’s a hole in this cake!” 

Bundt cakes are a very delicious gift to give when going to see family or a friend. The bundt cake became popular in the 50’s and 60’s.  The bundt pan has become America’s best selling cake pan (according to Nordic Ware) to create a no-fuss cake. It is a perfect cake to serve a crowd and easy to slice. 

Bundt cake pans are cake pans that are usually 10” – 12” in diameter and are 5” deep with a hole in the center.  This ensures that deep cakes can bake evenly.  They usually have fluted or ridged designs to make your cake look impressive. Bundt pans were derived from ceramic German Kugelhopf pans, which bake tall, round and (usually) yeasted sweet breads or cakes. The cast aluminum version was trademarked in 1950 by the founder of NordicWare, the largest and certainly most well known maker of bundt-shaped pans. The pans were not popular with bakers at first, but after the Tunnel of Fudge cake – which was baked in a bundt pan -won 2nd in the 1966 Pillsbury Bake-Off, sales of the pan took off and it is now one of the best selling pans in North America, with over 60 million sold. It is easy to see why, because the cakes are very stylish and, unlike layered cakes, look impressive without needing a drop of frosting. Plus, the NordicWare Bundt pans are made in the U.S.A. There are tens of thousands of recipes out there calling for bundt pans, and you won’t find another pan that can do the job as well.

There are many other uses for bundt pans.  You can bake any cake, meatloaf (fill center with mashed potatoes), various breads including Monkey bread or garlic bread, and jello!  Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place. We have an assortment of NordicWare cast aluminum bundt pans in all sizes and shapes. Next time you go to visit a friend or a “future family member” brings a bundt cake. Be patient if they do not totally understand what it is.  Have fun with it and enjoy!!  Remember; “Life Happens in the Kitchen.” 

 Take Care,
John & Paula

 

MonkeyBread

 

Published in Food
Thursday, 23 May 2019 00:00

Cuts like a Knife

Hello my Foodie Friends!

It is Memorial Day weekend and it is a time of remembering those men and women who gave their lives for America. My father served in WWII fighting on the beaches of Normandy; and my father-in-law served 22 years in the army, training and commanding young recruits. Our parents come from a period that is called “the greatest generation.” The stories that both my father and father-in-law have given over the years about their time in the war or in the service, and the stories both my mother and mother-in-law have told, reflect an incredible period of our history. As I reflect on this holiday, I think about my father at age 22 and realized he was in England getting ready for D-Day on Normandy Beach. It must have a scary time for my Dad. I don’t know for sure because he would never talk about it. The only thing he would say, and this is his Irish sense of humor talking, was “there were many bars in France and Belgium that had banned me for life.”

I lost my father nine years ago. Among the precious possessions that were handed off to us were his knives and a sharpening wheel that I use for knife repair. As a gift to each of my four other siblings, I sharpened and restored my father’s knives giving each one of my brothers and sisters knives that they could use and remember my father through each day as they prepared their meals. 

Knife sharpening is a service that I offer at Compliments to the Chef. Did you know that a sharp knife leads to fewer injuries? It does sound contradictory that a sharp knife could cause less injuries. However, a sharp knife means you make fewer cuts and do not have to work as hard as you would to cut when using a dull knife. The law of averages shows that there is less of a chance of cutting yourself with a sharp knife then with a dull knife. A sharp knife also cuts more precisely with less chance of slippage. Overall; a sharp knife promotes better cutting techniques. Even the finest knives will dull with regular use, but periodic sharpening will restore the blade’s keen edge. A dull knife requires greater force, tears at food, tires the hand and increases the odds of cutting yourself. Dull knives cause infinitely worse and more frequent injuries than sharp ones for a few reasons. Dull knives require more pressure to use, which can make them prone to slipping. And if they do, they hit with that much more force, and result in a more ragged, much harder to heal injury than one a sharp knife would make. Yes, it’s possible to sharpen and hone your knives at home, and it’s something everyone should do to preserve the integrity of your blades (and, again, stay safe). However, forestalling kitchen bloodshed should be one of your priorities. If you have your knives sharpened by a professional once or twice a year, you can maintain them without too much hassle. You can tell when your knife is dull, but a good rule of thumb is to try to slice through a tomato or a piece of paper. If the blade goes through anything but easily, it’s time to sharpen or have them sharpened by John.

This Memorial Day weekend marks the unofficial start to summer. We would like to thank all who have either served or are currently serving our country for your service.

Stay close to family and friends this weekend and if you see a serviceman or woman say “thank you” to them! Let us at Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, help you get ready with your culinary needs for the holiday weekend.

Remember my Foodie Friends that “Life Happens in the Kitchen or around the grill.”

 Take Care,
John & Paula

Get the grill ready, remember to stock up on the charcoal and grab plenty of ice cold beverages. It’s time to kick off the outdoor grilling season with some Memorial Day culinary creations for the holiday weekend.

 

FlankSteak

 

Published in Food
Thursday, 16 May 2019 00:00

Whose Turn is it to Wash the Dishes?

Hello my Foodie Friends!

Each week we write about the fun of creating and cooking fabulous dishes.  However, with making these dishes comes the mess and dreaded task of cleaning up which becomes someone’s responsibility. Many conflicts occur within a household on whose turn it is to wash the dishes. I remember in my childhood years fighting with my four other siblings on who would be assigned the chore of doing the dishes. Having grown up in an Italian household with five children, my mother ran a tight ship and made sure all of us were assigned cleaning duties. Fighting over who was going to wash the dishes was a common occurrence even after my mother made it clear whose job it was that evening. Through the years we learned that washing the dishes did not take that long when each of us helped out. When we shared and helped each other in our household chores, we then had plenty of time to go and do what we wanted afterwards.  Through the years of doing chores together and playing together, we became good friends, a friendship that still holds today. 

“You know you’re an adult when you get excited when there is a new sponge in the sink.” -Unknown Author.

To this day, believe it or not, I enjoy washing dishes. I love bringing home new types of items to help me with this chore. One of our favorite items we have is a silicone scrubber from Kuhn Rikon. Say goodbye to the smelly sponges you have under your sink. With this new sponge, there are 5,000 silicone bristles that help to clean your dishes and also can be used on multiple types of surfaces. The Kuhn Rikon Stay Clean Scrubber stays cleaner than your typical sponge since the non-porous silicone bristles dry faster and will not harbor bacteria. The sponge is BPA free, and is an environmentally friendly alternative to disposable sponges. Make short work of washing dishes, countertop messes and more with this reusable silicone sponge. Made of durable, heat-resistant silicone, it is gentle enough for use with nonstick cookware, yet can handle even dried-on messes with ease. And you can toss it in the dishwasher when you’re done cleaning for a sponge that is as good as new every time you use it. It is dishwasher safe, so you’re always cleaning with a clean sponge. This fun and flexible scrubber will stand the test of time. 

So, whose ever job it is to wash the dishes, try out this really cool sponge!  Come visit Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, located at 33 Railroad Place, where we have Tools for Cooks. Have fun cooking and cleaning up.  Remember my Foodie Friends, “Life Happens in the Kitchen.”

 Take Care,
John & Paula

 

BroccoliMelts

 

Published in Food
Thursday, 09 May 2019 00:00

Moms Rule

Hello my Foodie Friends!

This weekend is Mother’s Day. It is a time that I find difficult in that I lost my mother many years ago. Paula’s Mom is still with us. She has been a special Mother-in-Law to me who I love very much. Remembering my mother at this time brings those memories that make me laugh and cry. I have talked about growing up in an Italian family in many of my articles. Recently, 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 I was growing up being one of five siblings, every room in the house involved teaching and training by my mother. The bedroom 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 had the most intense training. Washing and drying dishes to cleaning and setting the table. At the kitchen table we learned so much by sitting at a table (not a center island the way we do today) and 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.  Her words before every meal were to wash up before you sit at the table. Every meal stated the essentials for us not to forget to do: “Remember, hands, face, neck and ears.” Why all the extras? With three boys and two girls who all played in a wondrous place (called the outdoors) that does not seem to exist anymore. Yes, even my sisters had a layer of dirt on them that was unacceptable at the dinner table.  We looked like we came out the mines coming in the door but at the table we were cleaned up nice or she sent us back for more washing. One such dinner my father, who was working two jobs at the time, asked for silence at the dinner table.   This was very difficult for five kids but we were doing ok until the whistle!  My Dad was exhausted and he had congestion in his nose.  So it whistled while he breathed through his nose as he ate.  As the whistling continued my brothers and I could not keep a straight face and we snickered.  My dad who could hear the whistle but he did not realize it was he who was whistling.  Dad then ordered the whistler to stop or to bed they would go. The whistling continued and we tried to freeze our faces but it would not work and I burst into uncontrollable laughter. I proclaimed: “Dad, it’s you!”  He questioned my sanity and I was off to bed for secret whistling.  My brothers and sisters were mum on the subject. I then laughed all the way to bed. In the end there was absolutely no rule Dad could make that my Mom was not allowed to break if she saw fit (Mom broke me out). I still to this day smile when I think of it or when I have dinner with my brothers and sisters bring up that time that dad whistled. 

Compliments to the Chef would like to salute all the Moms who have made life happen in our homes and especially in the kitchen. Who was the first one to start cooking a meal and the last to sit down for a meal? Who was still in the kitchen cleaning well after everyone else had left? What room in the house did mom dole out free advice on dating, school, employment and dealing with disappointment? Where did some your funniest memories of Mom take place? Moms hold court in their kitchen as a judge does in his court room or the Queen Elizabeth in Buckingham Palace. My Mom didn’t hold a staff like the Queen but she did carry a rolling pin and a wooden spoon. For a few years it was never very far from her right hand. 

This Mother’s Day when it is time for dinner, seat Mom first and clean up so she can enjoy her day.  Call Mom on a regular basis and tell how you feel about her. You cannot say “I love you, Mom” enough. I bet I know where she will be when you stop by to see her. Bring your family together for at least an hour a day.  Have Mom make it a rule; that way it will stick. Meal time is family time. Look at each other, listen to each other, tell stories, and talk about life. Whatever the gift is that you give your Mom on Mother’s Day, the greatest gift is the smile and hug you’ll give her at her front door. Stop in to Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place and share a fun story about your mom! Remember my Foodie Friends and Mom’s: “Life Happens in the Kitchen” – those memories will last you a lifetime.

 Take Care,
John & Paula

 

FrenchToastCasserole

 

Published in Food
Thursday, 02 May 2019 00:00

Spice Up Your Taste

Hello my Foodie Friends!

This weekend is Cinco de Mayo. Many of us foodies may be planning some type of festivity for this day. Cinco de Mayo is a holiday that commemorates the Mexican army's victory at the Battle of Puebla during the Franco-Mexican War. Although a relatively minor holiday in Mexico, the day is a popular celebration in the United States. And what better way to celebrate than to eat delicious Mexican food? An essential item needed in most recipes for Cinco de Mayo includes spices. Traditional Mexican cuisine has a distinct taste and it's made up of a few common ingredients. That spicy flavor is due to things like onions, garlic, chile powders, herbs, spices, and a few that are specific to this style of food. Oregano and cumin bring a lot to that signature Mexican flavor. Cumin has been around since the beginning of history. Its origin lies somewhere in the Mediterranean but has expanded in popularity because it is grown easily all over the world. It has a toasty yet somewhat bitter taste and gives Mexican dishes a certain flavor that cannot be replaced. Chile Powder is actually a blend of dried, powdered chiles, cumin, and oregano. Other spices are sometimes included in the mix, but those are the key ingredients. It is used primarily for seasoning meats and vegetables but has other uses as well.

When cooking with spices, the room fills with aromas that fill our senses. Have you ever walked into a place and smelled your favorite memories? Smells of cooking can trigger memories so strong and real it feels like you’ve been transported back in time and brings a picture as sharp as a photograph of a special time in your life.  Through food we exchange stories of ourselves and our families. Spices have a way of transporting you to another place and time. Each spice or collection of spices has a story, and a wonderful, beautiful one at that. Spices are flavor enhancers! That might seem rather simplistic, but it really sums up how to think about spices and get the best from them. Rather than seeing these strange little bits of bark, seeds and roots as something to be used only on special occasions, or just when a recipe calls for them, look at your spice shelf as flavor enhancers to be added to your cooking (or even drinks) in small quantities at any time. You can add pretty much any spice you like to anything you cook - you’ll soon find there are NO RULES to making something taste delicious – the only way to really understand it is through trial and error.

Having said all that, you shouldn’t normally be able to clearly identify a particular spice in your cooking - if you can taste a spice clearly, the chances are you’ve added too much. If you taste your food as you go and add seasonings in small quantities your cooking will improve and your food will have more flavor. The saying ‘you can always add more, but you can never take away’ is a good one to bear in mind, so just add a little at a time, tasting all the time until you’re happy with it.

For some Americans, one perceived impediment to cooking with spices is the dislike of spicy food, even though spices are not spicy hot, per se. Spices can make food richly flavorful and aromatic, but they make it hot only if you add fresh, powdered or flaked chile peppers. That heat comes with a few benefits — spicy hot food reduces the need for salt, plus it helps the body sweat and potentially remove toxins.

At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place, we offer many spices that can be used to help you with your Cinco de Mayo culinary creations. Stop in and spice up your taste with some unique flavors you have yet to try. Have a festive Cinco de Mayo. Remember Foodie Friends, “Life Happens in the Kitchen.”

 Take Care,
John & Paula

 

MexicanRice

 

Published in Food
Wednesday, 24 April 2019 20:00

My Little Cupcake

Hello my Foodie Friends!

With so many special events such as baby and bridal showers, birthdays, and weddings, bakeries and small businesses have been busy making delectable desserts for these events. One particular baked good that has gained tremendous popularity over the past two decades is the cupcake.  The big business and trend of making cupcakes has expanded through entrepreneurial bakers and bakeries taking advantage of the multiple varieties and creativity that can come with cupcakes.  However, making your own cupcakes can be an endearing gift that you can make for yourself or for someone special.  So, what is your cupcake personality? Do you prefer to indulge in rich double chocolate or simply vanilla? Maybe a wonderful red velvet or carrot cake with cream cheese frosting? Peanut butter fudge sounds delicious or even salted caramel, mocha, or coconut. Whether your personality is fun and festive, salt and sweet, business like, lovey-dovey, colorful, adventurous, or serious, there is a cupcake flavor for you. Since their creation, cupcakes have become a pop culture trend in the culinary world. They have spawned dozens of bakeries devoted entirely to them. While chocolate and vanilla remain classic favorites, fancy flavors such as raspberry meringue and espresso fudge can be found on menus. There are cookbooks, blogs, and magazines specifically dedicated to cupcakes. 

The history of cupcakes (retrieved from All About Cupcakes) is interesting to learn about. The cupcake evolved in the United States in the 19th century, and it was revolutionary because of the amount of time it saved in the kitchen. There was a shift from weighing out ingredients when baking to measuring out ingredients. According to the Food Timeline Web, food historians have yet to pinpoint exactly where the name of the cupcake originated. There are two theories: the cakes were originally cooked in cups, and the ingredients used to make the cupcakes were measured out by the cup. In the beginning, cupcakes were sometimes called “number” cakes, because they were easy to remember by the measurements of ingredients it took to create them: One cup of butter, two cups of sugar, three cups of flour, four eggs, one cup of milk, and one spoonful of soda. Clearly, cupcakes today have expanded to a wide variety of ingredients, measurements, shapes, and decorations - but this was one of the first recipes for making what we know today as cupcakes. Cupcakes were convenient because they cooked much quicker than larger cakes. When baking was done in hearth ovens, it would take a long time to bake a cake, and the final product would often be burned. Muffin tins, also called gem pans, were popular around the turn of the 20th century, so people started creating cupcakes in tins. 

At Compliments to the Chef, your neighborhood kitchen and cutlery store located at 33 Railroad Place, we carry various accessories to assist you with making your favorite cupcake recipe. Cupcakes are a sweet way to please a crowd, and to say “thank you,” or “I love you” to your little cupcake. Remember my Foodie Friends: “Life Happens in the Kitchen.”

 Take Care,
John & Paula

 

LittleCupcake

 

Published in Food
Wednesday, 17 April 2019 20:00

Pop on Over

Hello my Foodie Friends!

Many of our foodies may be traveling to visit family or friends this weekend, or may be hosting a holiday breakfast or dinner. Often times we are not sure what to bring to add to the meal that is being made. One item that is always welcomed is Popovers. 

Most people fall into a rut when it comes to bread options. However, Popovers can be a deceptively simple item that will impress your guests and tickle their taste buds. Not only are popovers cost effective, they’re also a breeze to make as long as you follow a few simple rules: make sure the pan is hot before pouring in the batter, don’t fill the cups more than half full, and no opening the oven while they’re baking.

Having the correct pan is important to making airy popovers with golden domes. The secret is how the batter lies in the pan. Popover pans are used for making popovers. They are specially constructed to convey the heat directly to the batter, which needs to be added to a hot pan, similar to the way Yorkshire puddings are made. Popover pans are also made with tall, narrow cups, which create a distinctive shape. This creates steam that helps the popovers expand and become light and hollow on the inside. Then you can stuff them with things. A popover pan is deep with steep-sided wells.  This forces the batter upwards creating puffy domes and crispy sides. Investing in a real popover pan eventually starts to feel quite justifiable. These tins are really only useful for making popovers, but oh, what beautiful popovers they make! The trick is to make sure the pan is very hot before you add the butter and the batter.

At Compliments to the Chef, we carry popover pans from Nordicware and USA Pan.  Both the Nordicware pan and USA Pans are made in the U.S.A. These pans are designed to allow maximum airflow so popovers reach their full height. 

The next time you are not sure what to pop on over with to visit a friend or a family member, think about a creative popover to serve with the meal. Come visit your neighborhood kitchen and cutlery store located at 33 Railroad Place, where we have cool tools for cooks! Have fun with family and friends. Remember, “Life Happens in the Kitchen.”

 Take Care,
John & Paula

 

PopOver

 

Published in Food
Wednesday, 10 April 2019 20:00

Sous Vide: So Good!

Hello my Foodie Friends!

Being part of downtown Saratoga offers us the ability to serve not only our home chefs, but to also work with the incredible professional chefs from our area restaurants. A tool that is often asked for is the Sous Vide immersion blender. Sous vide (it’s pronounced soo-veed) sounds like a term that famous chefs would throw around—and it is. Fancy kitchen professionals have been using the sous vide cooking technique for years, primarily because it cooks meat and fish more evenly than any other method and retains vegetables’ color, flavor, and nutrients in a way steaming never could. What on earth is it, though? Sous vide is a technique that involves sealing meat or veggies in an air-tight bag (sous vide means “under vacuum” in French), then submerging and cooking them in a temperature-controlled water bath. Sous-vide cooking lets you control the final temperature of your food exactly, making overcooked food virtually extinct. Unlike cooking food in the oven or grill—which heats foods much higher than their target temperatures—leaving your steak in a sous-vide bath an extra 1o minutes or so isn’t going to take it from medium-rare to well-done. It’s also an extremely moist cooking environment, as nothing is going to evaporate from a vacuum-sealed bag—meaning dry, drab pork chops are a thing of yesteryear. Best of all, it’s super easy. Just pick your target temperature, seal your meat in a bag, and set it in the bath. Set a timer and, once your meat is cooked to your desired “doneness,” pull it out, pat it off with paper towels, and give it a hot sear.

The All-Clad Sous Vide Immersion Blender. The All Clad Sous Vide cooking technique matches with the brand’s heritage, focusing on uncompromising performance and quality results that professional chefs expect. The All-Clad Sous Vide Immersion Circulator allows you to create perfectly cooked, and juicy results that are never overcooked. The thermal circulator continuously pumps water at programmed temperature to ensure consistent cooking temperatures set with .1 degree accuracy. The sous vide circulator offers a professional style precise temperate control with a quiet and compact design for the ultimate cooking experience. The unit’s adjustable clamp allows you to secure your circulator to whatever cooking vessel you prefer, while the easy to use control panel displays real time temperature and timer to conveniently monitor your progress. Satisfy your passion for cooking and getting perfect results with the All-Clad Sous Vide Immersion Circulator. Convenient: Countdown timer to track the progress.

  • Easy to Use:
    Easy to read LED displays real time temperature and timer to monitor your progress.
  • Intuitive/Precise:
    Professional style precise temperate control.
  • Design:
    Beautiful, high gloss All-Clad stainless steel finish.
  • Durability:
    Easy to use adjustable clamp to secure your circulator to whatever cooking vessel you prefer.

Sous vide cooking is much easier than you might think,
and usually involves three simple steps:
1. Attach your precision cooker to a pot of water and set the time and temperature according to your desired level of doneness.
2. Put your food in a sealable bag and clip it to the side of the pot.
3. Finish by searing, grilling, or broiling the food to add a crispy, golden exterior layer.

Sous vide cooking utilizes temperature control with circulation to produce results that you can’t achieve through any other cooking technique. The reason: when using traditional methods of cooking, you don’t have control over heat and temperature. Consequently, it’s very difficult and time consuming to consistently cook great food. Food ends up overcooked on the outside with only a small portion in the center that is cooked to the temperature you want. Food loses flavor  and ends up with a dry, chewy texture.

Stop by Compliments to the Chef, your neighborhood kitchen and cutlery store located at 33 Railroad Place to check out the tools to help you cook like a professional. Remember my Foodie Friends; “Life Happens in the Kitchen.” 

 Take Care,
John & Paula

 

SousVide

 

Published in Food
Wednesday, 03 April 2019 20:00

You’re My Everything

Hello my Foodie Friends!

Who doesn’t love a good bagel? Once you find that place that makes the perfect bagel, it is difficult to avoid making a bagel a regular event especially when thinking of the crusty outside and chewy interior along with the amazing flavors that are now available. Bagels are an extremely versatile and delicious item that can be eaten for breakfast, lunch or dinner. There are so many incredible ways to eat a bagel from making it with simple cream cheese, to putting chicken parmesan in a bagel for dinner to having dessert with a toasted bagel and topping it with chocolate and fluff. 

Here are some fun facts about bagels: Bagel history dates back to 1783, according to popular belief. They were created to honor King John III Sobieski of Poland, after he protected Austria’s people from an attack by Turkish invaders. In the late 1800s, with an influx of Jewish immigrants, the bagel found its way over to America. Initially, they were only popular amongst Eastern European Jews who settled in New York. Around 1910, the Bagel Bakers Union was formed. This led to apprenticeships with Bagel Bakers, and thus the art spread. The Jewish bakers in Europe kept the flame going over the years by making the traditional bagel and in the late eighties, the American style bagels started to appear in Europe in a variety of flavors with a softer texture that was more suitable for sandwich making. So the round bagels have done a full circle originating in Europe and returning as an American product.

In the 1950s, the comedy, Bagels and Yox played on Broadway with bagels given to the audience in the intermission. As a result, the magazines, Time and Family Circle, began to feature recipes for bagels and they have remained popular ever since.

Bagels are the only bread that is boiled before baked. Once the bagel dough is shaped into a circle, they are dipped in boiling water for 3 to 5 minutes on each side. After that, they are drained and baked for about 10 minutes. That little hole in the center isn’t just for looks. Rumor has it the age old “role with the hole” design is rather efficient. The bagel hole comes in handy to thread multiple bagels onto a dowel, making transport easy, especially for street vendors selling the doughy delights. Believe it or not, despite the myriad bagel flavors available from blueberry to the “everything” bagel, the most popular choice is plain, followed closely by sesame.

When you are attempting to slice a bagel with a knife, you understand the difficulty, as well as the potential safety issues. You need a safe tool to easily slice bagels, Choose the NSF Certified Commercial Bagel Biter – the Original Bagel Guillotine. It is designed for heavy-duty usage made with high quality bases and guards and solid handles to prevent breakage. Never worry about cutting yourself.  The guillotine blade safely slices the bagel behind the protective finger guards. It is dishwasher safe in the top rack only. This award-winning design includes non-stick coated blade that allows for easy slicing and easy cleaning.  It is engineered for safety and performance.  All you have to do is insert the bagel, push down, and remove the perfectly sliced bagel. 

Is you mouth watering yet? There are so many delicious dishes to make with bagels. Stop by Compliments to the Chef, your neighborhood kitchen and cutlery store at 33 Railroad Place to purchase the Original Bagel Guillotine to assist you with slicing your favorite bagel. Let the one you love know that they are your “everything.”  Remember my Foodie Friends: “Life Happens in the Kitchen.”

 Take Care,
John & PaulaEverythingBfastBagel

Published in Food
Wednesday, 27 March 2019 20:00

Sock It To Me

Hello my Foodie Friends!

Although it is the start to spring; we still have the chilling days and cold nights. Soup was a meal that my mother made often to serve our household of seven people (five being young children). Coming in from school in the afternoons or a day of play outside with our neighborhood kids, I could taste the soup through the aroma. A soup that is dear to my heart that evokes Italian childhood memories of my mother’s cooking is Pastina Chicken Soup. She would make her own homemade chicken broth and tiny little pasta shaped form of stars known as “pastina.” Chicken broth is a staple in most Italian households. You can rest assured that there will be a few quarts in the freezer at all times. You need a really good homemade broth to make pastina, vegetable soups, risottos, sauces, and chicken dishes pop with flavor. There was one essential item that my mother had to have to assist her with the process of making her broth, the soup sock. 

You can fill these cotton mesh bags with your favorite herbs and ingredients for flavoring stocks and soups. The finely woven material holds delicate herbs or expands to accommodate everything from bones to chopped vegetables. When cooking is complete, simply remove the bag – no need for straining! They are made of strong, 100% fine cotton mesh. The soup sock comes in a large size to accommodate all sorts of flavoring ingredients, from bones and whole vegetables to herb leaves. They will not impart odors or flavors into soups or stocks. The best part is that they help with a mess-free cooking – no need for straining. The packets of soup socks come in sets of three and they are made in the USA.

Stop by Compliments to the Chef, your neighborhood kitchen and cutlery store, and pull up your socks at 33 Railroad Place and say Sock it to me! We carry cool tools for cooks. Find the items you need to assist with making your favorite soup.Remember my Foodie Friends: “Life Happens in the Kitchen.”

 Take Care,
John & Paula

Sockit PastinaRecipe

Published in Food
Page 8 of 12

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  • 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…

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  • 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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  • Saratoga Springs Downtown Business Association