In the Kitchen with John Reardon

In the Kitchen John Reardon with

Hello my Foodie Friends!

During these trying times, we have all been getting back to the basics when it comes to daily routines and self-care. Each household has been challenged in the past few months, throwing our lives into a different track and creating a new normal, leaving an enormous impact on how we consume, how we learn, how we work, and how we socialize and communicate. Sometimes just doing the simplest of things is so easily forgotten. We skip breakfast. We work too many hours. We forget to drink water. So, what should we remember to be doing every day? Ultimately there are many ways that we need to remember to take care of ourselves. But these basic things are what can help us feel better and cope better every day. Getting back to basics can include eating breakfast, not working long hours, drinking water, eating healthy, exercising (even just going for a walk), getting enough sleep, and trying to relax. Let’s get back to making smart choices, starting with food prep. Part of food preparation includes the use of good sharp knives. My two suggestions would be a quality Chef or Cooks and a Paring knife. These are the first knives I always suggest to customers looking to start a set of knives. The best Chef (Cooks) knife is a full-tang knife that is precision-forged from a single piece of an exclusive high-carbon stainless steel. The 8” Cook’s Knife is the work horse of the kitchen, or the essential kitchen knife. The cook’s knife is an indispensable all-purpose kitchen knife that can be used for chopping, mincing, slicing and dicing. Due to the weight and balance of the knife, it is also perfect for heavy duty work such as cutting thicker vegetables and meats. The most important knife in the kitchen! The 3 ½” clip point paring knife is used for paring, trimming, coring, peeling, dicing fruits and vegetables. Our recommendations are the Wusthof knives. Both the Wusthof 8” Chef and the 3 ½” Clip Point Paring knife include these essential elements: • Precision-forged from a single blank of high carbon stainless steel • Full tang that is triple riveted to the handle for precise control • Precision Edge Technology (PEtec) yields a blade that is 20% sharper with twice the edge retention. • Tempered to 58⁰ Rockwell (Hardness of the Steel) • Comfortable and highly durable polyoxymethylene (POM) handle with a traditional look and feel. • Full bolster and finger guard The knives highlighted are from the Wusthof Classic line. These are great knives, but you should always seek out the knife that works for your style of cooking. It should first feel good in your hand because you are the one using it. We carry other great lines of knives, however, this company has tough, well balanced work-horse knives. Whatever line you choose make sure you learn how to hold it so you can control the knife and it doesn’t control you. Keep it sharp and it will do its job every time. Dull knives are dangerous, not sharp knives if there’re used correctly. Did I mention that I sharpen knives at Compliments to the Chef? Cooking is empowering. It allows you to customize food to fit your lifestyle, taste buds, and even budget. The simple notion of what’s for dinner has suddenly taken on new meaning. Consider the foods your family likes, your food preparation methods, interests and skills, and the time and energy you will have for preparing meals. We can connect to our families through the food we make. Make an appointment to stop in at Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, or call to ask about these knives and other culinary tools you may need to get back to the basics in cooking. Stop by or call us at (518) 226-4477. Remember my Foodie Friends that “Life Happens in the Kitchen!”

Take care, John and Paula Reardon

Here is a delicious recipe to make together. Put some music on, dance and sing!!

Ingredients

2 to 3 small or medium eggplants trimmed of the stem and diced into 1/2-inch cubes

6 tablespoons olive oil divided, plus more if needed

3 medium onions peeled, trimmed, and diced into 1/2-inch pieces

8 to 10 cloves of garlic peeled, and sliced thinly 2 to 3 stems of fresh basil tied together with kitchen twine, plus 6 to 8 additional fresh basil leaves for adding at the end 1/4 teaspoon crushed red pepper flakes

3 bell peppers stemmed, seeded, and diced into 1/2-inch pieces

2 medium yellow squash trimmed of the stem and diced into 1/2-inch pieces

2 zucchinis trimmed of the stem and diced into 1/2-inch pieces

3 to 5 ripe tomatoes cored, and diced into 1/2-inch pieces 4 teaspoons salt divided, or more to taste

Instructions

• Toss the diced eggplant with 2 teaspoons of salt and let it rest in a colander for 30 minutes while you prepare the rest of your vegetables. • Heat 4 tablespoons of the olive oil over medium heat in a large, heavy-bottomed pot. Toss the eggplant into the pan and fry, stirring frequently, until golden. If you find the eggplant has absorbed all the oil and is sticking, you can add a bit more oil while you’re cooking. Scoop the eggplant onto a plate and return the pan to the heat. • Add the remaining 2 tablespoons of olive oil and stir in the onions with a pinch of salt. Cook for about 6 to 7 minutes, or until the onions are translucent and softened. Add the garlic, the bouquet of basil, the crushed red pepper flakes, and another pinch of salt and allow it to cook for 2 to 3 minutes or until very fragrant. Stir in the peppers and cook for 4 minutes before stirring in the squash and zucchini and cooking for 8 minutes.

• Stir in the diced tomatoes and cook for 10 minutes, then add in the eggplant and cook the whole mixture for 10 to 15 more minutes or until all the vegetables are quite soft. Remove and squeeze the basil to extract the flavors. Slice the remaining basil leaves into thin ribbons and stir into the ratatouille. You can serve with a drizzle of extra virgin olive oil if you like. Serve hot, warm, or cold! S S