Hats Off in Saratoga July 31 and August 1!

Saratoga is the summer place to be tonight and tomorrow night as the Hats Off Music Festival happens downtown. I’m providing information from the Hats Off site here, with the following link (http://www.saratoga.org/visitors/hats-off-music-festival.asp) to take you anywhere you want to go during the festival. This is a great event and showcases a lot of local talent. I’d like to especially direct you to the NEXT GENERATION STAGE (Saturday night) performing at Eddie Bauer and featuring, among others, Zac Rossi and Maggie Doherty.

If you hope to grab a bite while you’re on Broadway, there are a number of good options. Every place will be busy, so be prepared to find a spot early or wait a while. I recommend Wheatfield’s, Lillian’s, and Forno Tuscano. My friend Cathi and I stopped at Wheatfield’s last year during H.O., and while we had to wait a while, we were seated in a reasonable amount of time. If you would rather be out listening to music than sitting in a restaurant, order drinks and appetizers to share and go get a cone later!

Take a look at what’s being offered, and have a great time!
Hats Off Music Festival

Friday, July 31 and Saturday, August 1 2009
Featured music includes everything from Jazz to Rock, Indie to Barbershop in downtown Saratoga Springs.

Featured musical lineup:
Collamer Lot...................Bourbon Renewal (Fri), Acoustic Circus (Sat)
Post Office.....................The GTO's (Fri), Jeff Strange (Sat)
Adirondack Trust Co........Sirsy
Caroline Street................Slick Fitty
Lillian's............................High Definition Band
Division Street.................April Marie
Eddie Bauer....................Racing City Chorus (Fri)
Eddie Bauer....................Next Generation Stage Sat featuring new young local talent Maggie Doherty & Zack Rossi, Jenn Guay, Rachel Matthews and Rachel Van Slyke (Sat)
Ben & Jerry's:.................."Collar City Records" stage featuring Matt Loiacano

Location: Collamer Parking Lot
BOURBON RENEWAL (Fri)
George Fletcher's Bourbon Renewal has been an in demand live blues act throughout the Capital Region since its inception in 2004. Fletcher has performed with music greats such as Commander Cody, Curt Smith (Tears for Fears), John Sebastian, Larry Hoppen (Orleans), the Coasters and many others. He has also opened concerts for Ray Charles, Bo Diddley, Spin Doctors and many others. Learn more about the band by visiting www.georgefletcher.com.
ACOUSTIC CIRCUS (Sat)
Juan Calzada, Corbin Daugherty & Dr. James Looby are Saratoga Springs’ own, a Jam and Caribbean influenced power acoustic trio presenting an energetic performance that could headline anywhere.

Location: Saratoga Springs Post Office
GTOs (Fri)
The GTO’s perform “Good Time Oldies” in the street corner, doo-wop, Acappella style of the 50’s and 60’s. Favorite tunes include “Blue Moon,” “Come Go With Me,” “In the Still of the Night” and many others. You are sure to want to sing along.
JEFF STRANGE (Sat)
Singer/Song writer JEFF STRANGE was a founding member and fifteen year veteran of internationally known Irish folk band Donnybrook Fair, whose 1980 album release Tunnel Tigers received airplay in both Ireland and England, as well as the United States. He was also a longtime member of the New York Capital Region’s most popular band, The Newports.

Location: Adirondack Trust Co. Drive-Through
SIRSY: FIERY, SULTRY, SOULFUL INDIE POP THAT ROCKS
SIRSY is fronted by the charismatic Melanie Krahmer... a girl with a "stunning voice capable of a lion's roar & a floaty whisper" ... “with the lungs of a teenage athlete & the growl of a 60-something blues singer". Krahmer is also the drummer, playing a full drum kit, STANDING UP, bass (on a keyboard with her drum stick), Ian Anderson-esque flute solos and melodica, too! Sharing the stage is co-writer, Rich Libutti, on guitar. Libutti also plays piano, bass (live on a keyboard at his feet!), & even the occasional snare part (with his feet!). Playing 250+ shows/year nationally, SIRSY's shared the stage w/Maroon 5, Third Eye Blind, Lifehouse, Collective Soul, Blues Traveler, Cheap Trick, Grace Potter, & more!

Location: Caroline Street
SLICK FITTY
50's & 60's cover songs, 50's & 60's inspired originals,
“Hot Rodded,” for all generations to enjoy. Music of yesterday with an awesome modern sound.

Location: Lillian’s/Cantina Parking Lot
HIGH DEFINITION BAND
A versatile High Energy Party Band specializing in “fun”! An unforgettable blend of guitars, keyboards, harmonies, horns & percussion. Performing the songs of yesteryear to the songs of today.

Location: Division Street
APRIL MARIE
April Marie has been performing in the Capital District for over 15 years. She specializes in Jazz standards and songs from her two CD's, "The Fire in You" & "Somethin'". Her performance schedule can be found on www.albanyjazz.com

Location: Rip Van Dam Hotel Porch
RACING CITY CHORUS (Fri)
They are the ambassadors of a-capella;” Saratoga's own long-time favorite
all-male vocal group with Barbershop style.

Location: Eddie Bauer
NEXT GENERATION STAGE (Sat)
A cross-section of twenty-somethings that represent the rich musical heritage of Saratoga County:
- Jenn Guay is a lifelong resident of Saratoga Springs and a graduate of Skidmore College
- Rachel Mathews is a native of Clifton Park and attends Flagler University in St. Augustine, FL
- Maggie Doherty is a native of Saratoga Springs and attends Hofstra University in Hempstead, NY
- Zac Rossi is a native of Saratoga Springs and a graduate of SUNY Oneonta
- Rachel VanSlyke is a native of Saratoga County who now resides in South Carolina, where she frequently tours the South Eastern US on her bicycle!

Location: Ben & Jerry’s
COLLAR CITY
www.collarcityrecords.com "Collar City Records offers a curated look at the Capital Region music landscape by selecting and releasing important local albums. Heartfelt, unique, honest songs from a very special group of musicians."


Link to the Hats Off site here: http://www.saratoga.org/visitors/hats-off-music-festival.asp


Photo by Jeannie Eddy

In search of the perfect vanilla yogurt

I was a yogurt eater in 1971 when most people looked at me like I was crazy. I bought a Swiss-style yogurt then, and enjoyed it. Over the years, yogurt choices have improved and I’ve gone through phases. There was a time when Yoplait Custard Style was an exclusive favorite, until I discovered I could have had a dish of ice cream for the same calories! Then I switched to other low-fat, non-fat, artificially sweetened yogurts, only to give those up because I don’t care for the overly-sweet taste and the artificiality of it all. I just want to find one good, thick, creamy, naturally sweetened vanilla yogurt that I can toss with some berries and a good granola and be happy. Is that too much to ask?

To that end, I have tested some previously un-tried yogurts, and the search continues. It’s a consistency thing with me. I don’t like anything that resembles curdles (blech). No whey! I want something smooth, shiny, and almost scoop-able. Recent taste trials included Stonyfield Farm Vanilla (nope) and Brown Cow Vanilla (OK, still not there). At my brother Danny’s recommendation, I looked for something called Aussie, couldn’t find it, and found Wallaby instead – could that be what he meant? Well, the taste was fine, nice vanilla flavor, but the consistency was more like yogurt soup. Not buying that one again.

I used to strain plain or vanilla yogurt to make “yogurt cheese” as a cream cheese substitute in low-fat cheesecake recipes, or as a sour cream replacement for dips or baked potatoes. I’d take a large container of yogurt and strain it overnight in a colander lined with coffee filters. The bowl was placed in the refrigerator and the top of the colander and bowl were covered in saran wrap. The next morning the yogurt had the consistency of a soft cream cheese, ready for whatever recipe I had in mind. I never thought once about just eating it that way. I’m realizing now that a strained vanilla yogurt, Greek style, might be just what I’m looking for. I’ll give that a try and keep you posted!

Photo credit: http://img.timeinc.net/recipes/i/recipes/hl/van-lemon-berry-parfait-hl-1193349-x.jpg

Opening Day at Saratoga Racecourse

When Saratoga Race Course opens for the season, there’s a lot of talk about how the city comes alive with all the associated excitement due to social goings-on and increased tourism, business and traffic.

For local residents, the change to our community is measurable in the simple things, like how long it takes to drive from one end of Broadway to the other, and many of us devise alternate routes for six weeks. While traffic is high on the list of locals’ complaints, I welcome much of what comes with racing season. During this late summer run, the vitality of our downtown is palpable. Sometimes it’s nice to get a new perspective on our home town by “playing tourist” and taking a day to experience Saratoga the way our visitors do – breakfast at the track, a stroll down Broadway going in and out of shops, lunch outside a restaurant under a canopy watching the world go by, maybe a visit to the Racing Museum. We full-time residents take a lot for granted here in Saratoga Springs. How many of us have enjoyed all it has to offer?

The New York Racing Association’s on-line Media Guide (found at www.nyra.com) devotes pages 13-16 to Saratoga Race Course, and its page on the history of Saratoga reads:

“Thoroughbred racing has no finer setting than Saratoga Race Course, named one of the world’s greatest sporting venues by Sports Illustrated. For six weeks every summer, the past comes alive in the historic grandstand as fans experience not only the best in racing, but the unmatched ambiance and charm of historic Saratoga Springs.”

The article continues:

“Already famous for its mineral baths, Saratoga held its first thoroughbred meet just a month after the Battle of Gettysburg. Staged by gambler, casino owner, ex-boxing champion and future Congressman John “Old Smoke” Morrissey and beginning on August 3, 1863, the four-day meet drew thousands of locals and tourists who saw Lizzie W. defeat Captain Moore in the best-of-three series of races…Emboldened by the success of the first meet, Morrissey promptly enlisted his friends John R. Hunter, William Travers and Leonard Jerome to form the Saratoga Association. Its first responsibility was the construction of a new, permanent grandstand on the current site of Saratoga Race Course. Across the street, the “old course” became the barn area known as Horse Haven, with the vestiges of the original track still encircling the stables.”

And later:

“Today, looking over the jam-packed backyard and grandstand on any sunny summer afternoon, it’s hard to fathom that racing at Saratoga once teetered on the brink of extinction. In the early 1960s, there was a movement to conduct summer racing exclusively at the new and modern Aqueduct Racetrack. But in 1962, New York State Governor W. Averill Harriman, who owned Log Cabin Stud, signed “The Harriman Law,” which mandated a minimum of 24 race days at Saratoga every year.”

From the New York Bred website, I found this:
An 1863 description of the track could still be written today:
". . . The main street of the place is a wide and handsome one. It is chiefly composed of hotels which are very large, well adapted to the comfort of summer visitors and no doubt well kept. We soon learned that all the hotels were full . . .The race course is well situated and quite near enough to the town. You can stand in the stable doors and look over a rich cultivated valley, many miles in width, to purple hills curtained with light summer haze far beyond."

My own personal connection to Saratoga Racecourse is that if it weren’t here, I wouldn’t be here. Not in terms of existing, but in terms of location. My father’s father, Valerian O’Farrell, and his family spent every summer in Saratoga Springs. Valerian O’Farrell was a famous New York City detective and loved the horses. There’s a lot of information about him now on Google, and, if you’re interested, you can do a search or read a little about him here: (http://query.nytimes.com/mem/archive-free/pdf?_r=1&res=9C00E3DD1131E233A25755C2A9619C946096D6CF).

My father had such fond memories of his own childhood summers in Saratoga that he and my mother decided to raise their family here. He used to take us, all seven children, to the backstretch and introduce us to people—horse owners, trainers, and track workers—his father had known. We’d be given carrots and told to open our hands flat to feed the horses. I was always afraid I’d lose a finger, but it was exciting and a special time in our lives.

Had it not been for the track, my family would never have arrived here, and my life would have played out very differently. I think of that almost every time I drive by the racecourse’s beautiful grounds on Union Avenue, aware that my family’s personal history is intertwined with that of this historic place, and knowing that my father, too, was grateful for the connection.

Photo credit: http://www.racing.saratoga.ny.us/postcards/pc18.jpg

NYBred quote: http://www.nybreds.com/racing/trackhistory.html

Chip News and an Old Story for Saratoga Springs!

There’s exciting chip news for the Saratoga Springs area, and I’m not talking technology. Nope, t his is old-fashioned chip making at its finest – thin slices of potatoes cooked the same way they were when the original chip was invented in Saratoga Springs in 1853.

I found this press release on prlog.org (link below), announcing the reintroduction of Saratoga Chips. It’s very interesting and I’m guessing you’ll like it, so here goes:

Saratoga Specialties Company has reintroduced “Moon Brand Original Saratoga Chips” to the gourmet snack food market.
Already available in supermarkets, specialty stores and historic venues.

Saratoga Springs, New York, (July 15, 2009): In an unstable economy, two local families joined forces to reintroduce an 1853 Saratoga Springs original that gave birth to the “Snack Food Industry” as we know it today.

The idea came to them back in January while they were researching the history of Saratoga Springs. They discovered the fact that the potato chip was invented at Moon’s Lake House in Saratoga Springs back in 1853. It baffled them why The Original Saratoga Chips were invented here but no longer sold. Moon Brand Original Saratoga Chips were sold commercially all throughout New England from 1853 to the mid 1920’s when Herman Lay and others simplified the name to ”Potato Chips”, and mass marketed them to the nation. Sadly, Moon Brand Original Saratoga Chips fell into obscurity and have largely been forgotten along with the historic story and the potato chips undisputed origin in Saratoga Springs, New York.

While diners at many restaurants and eateries across the nation can order “Saratoga Potato Chips” as a “fresh made” alternative to French fries, Saratoga Specialties Company makes them available to the retail grocery store consumers.

Dan Jameson and Paul Tator have reintroduced the Moon Brand Original Saratoga Chips in a reproduction of the original packaging the pair found at the Saratoga Springs History Museum in the Canfield Casino. “This was a real find for us, the Original Moon’s Lake House Take-out Box”, said Danny. “The box was in real bad shape, it took months to restore it”’. After researching many stories of the methods and recipe used, the chips are made in individual batches by artisans just as they were originally. “One of the most important aspects of our business model is that we wanted every detail on the box “then” to be true “today”. The “Moon Brand” trademark, the company name and location, the chip inside, everything”, explained Paul.
Saratoga Specialties Company is committed to working with other local businesses within the community for all their business needs. They believe that the nation’s economic recovery will come from small businesses like theirs and by utilizing local businesses for their business needs, they are doing their part to reignite the nations economy.

Due to the overwhelming positive response, Saratoga Specialties Company now has future plans on opening a fully operational combined manufacturing and warehousing facility in the area that will bring manufacturing and delivery jobs to the region. Moon Brand Original Saratoga Chips are available for purchase at area Hannaford’s, EBI Beverage, Minogue’s Beverage, Impressions of Saratoga, Compliments to the Chef, Roma’s, Mango’s Deli, The Candy Company, Saratoga Springs History Museum, National Racing Museum and many other specialty stores throughout the capital district.

More information at: www.originalsaratogachips.com

Photo credit: http://blog.timesunion.com/tablehopping/files/2009/07/moon-chips.jpg

Link to article: http://www.prlog.org/10286408-saratoga-specialties-company-has-reintroduced-moon-brand-original-saratoga-chips-to-the-market.html

Zucchini Everywhere? Ratatouille and Chocolate Zucchini Cake!

No matter how few zucchini plants a gardener grows, there always seems to be an over-abundance of the prolific vegetable. People bring brown bags full of zucchini to work, offering them to anyone who will take them! These unwanted zucchini can be turned into wonderful dishes. I had a neighbor who used to beg for my garden’s zucchini blossoms, and I had to be sure to give her the “male” blossoms because once their job was over, well, they could be dismissed. She’d batter the blossoms and fry them in olive oil, evoking memories of childhood in her Italian family.

We grilled zucchini over the weekend. My daughter sliced it in ¼ inch slices lengthwise, and drizzled it with olive oil. I grilled it on both sides, just until each side had nice grill marks. Sprinkled with just a little salt and pepper, it was delicious “as is.” You don’t have to do a lot to zucchini to enjoy it, but it plays nicely with a lot of other vegetables and ingredients.

This post features recipes for Ratatouille Stew and Chocolate Zucchini Bread (more like cake). Both are highly-rated, adapted from Eating Well, and will make great use of the many zucchini sitting on your back porch (or in a brown bag on your desk), waiting to be appreciated. Here the zucchini is granted the honor it deserves!

Ratatouille Stew
Makes 10 side-dish servings (5 main-dish)

2 tablespoons extra-virgin olive oil
2 onions, coarsely chopped
2 red and/or yellow bell peppers, seeded and diced
4 cloves garlic, minced
1 1/2 teaspoons fennel seeds, crushed (I'd leave this out!)
1 medium eggplant, diced
2 large zucchini, diced
6 medium ripe tomatoes, coarsely chopped (you can substitute canned)
1/4 cup finely chopped fresh basil
2 tablespoons finely chopped fresh thyme
Salt & freshly ground pepper to taste
2 tablespoons finely chopped fresh parsley

1. Preheat oven to 350°F.
2. Heat 1 tablespoon oil in a Dutch oven over medium heat. Add onions and bell peppers; cook, stirring occasionally, until the vegetables begin to brown, 8 to 10 minutes. Add garlic and fennel seeds; cook, stirring, until fragrant, about 1 minute more. Transfer the vegetables to a large bowl.
3. Add 1 1/2 teaspoons oil to the pot. Add eggplant and cook, stirring frequently, until browned in places, 7 to 8 minutes. Transfer to the bowl with the vegetables.
4. Add the remaining 1 1/2 teaspoons oil to the pot. Add zucchini and cook, stirring frequently, until browned in places, about 5 minutes. Add tomatoes, basil, thyme and the reserved vegetables and bring to a simmer. Cover the pot and transfer to the oven.
5. Bake the ratatouille, stirring occasionally, until the vegetables are tender, 35 to 45 minutes. Season with salt and pepper. Serve hot or at room temperature. Garnish with parsley before serving.

Chocolate Zucchini Bread
(makes 2 loaves)

1/2 cup chopped walnuts (1 3/4 ounces)
1 cup all-purpose flour
1 cup whole-wheat flour
1/4 cup unsweetened cocoa, preferably Dutch-process
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, lightly beaten
1 1/2 cups sugar
3/4 cup unsweetened applesauce
1/4 cup canola oil
1 teaspoon vanilla extract
1 ounce unsweetened chocolate, melted (or 1/3 cup melted semi-sweet chocolate chips)
2 cups grated zucchini (1 medium)

1. Preheat oven to 325°F. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
2. Spread walnuts in a pie pan and bake until fragrant, 5 to 7 minutes. Set aside to cool.
3. Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.
4. Whisk eggs, sugar, applesauce, oil, vanilla and melted chocolate in another large bowl until blended. Add to the dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and the reserved walnuts. Spoon the batter into the prepared pans, smoothing the tops.
5. Bake the loaves 55 to 60 minutes, or until the tops are golden and a skewer inserted in the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Invert onto rack and cool completely.

Photo credit: http://www.nowhiningdining.com/blog/wp-content/uploads/2009/02/zucchini_img_8322_.jpg

One-of-a-Kind Restaurants, In Every Town

On one of our first dates, Russ and I went to Balloons, a restaurant on Washington Street in Auburn, New York. Established in 1934, Balloons had a reputation as a great steak house. If you walk in the door today, it seems not much has changed since the restaurant's early days. It's a place where everyone seems to know everyone, a central-New York Cheers of sorts. Jim, the bartender, greeted us last night by saying "Hello Professor" to Russ and "Hi sweetheart, where have you been?" to me. He notices when it's been a while, and that's always nice. The waiters (all waiters) wear balloon print ties. The walls are time-stained pine panels, heavily decorated in sports pennants, caricatures, and photos of famous or loyal patrons from eight decades of business. With the exception of the flat-screen TV over the bar, it's as if the world stood still mid-20th century and nothing has changed. Noticeably absent, now, is Tony, a popular and beloved waiter who worked at Balloons since its earliest days. Tony passed away a couple of years ago, and his presence is certainly missed. Russ talked with him often, and discovered that Tony used to come to Saratoga in the summers, and reminisced about dining at DeRossi's restaurant on Beekman Street (now Gotchas). Like DeRossi's in its prime, Balloons has the exclusivity of being one-of-a-kind, not something that chain restaurants, no matter how consistent or reliable, can ever provide. Every town has their own version of a DeRossi's or a Balloons. In my not-so-humble opinion, such restaurants are treasures, with local history and character, and should be considered before choosing the chain near the highway.

Remembering that date twelve years ago, Russ ordered Chicken Parmesan and I ordered Chicken Balloons. Russ's dinner arrived, and the cheese was melted perfectly over his chicken. He said his heart was just like the cheese - melted! OK, as schmaltzy as that sounds now, it sounded great then, and the memory brings a smile to my face.

Last night, Russ ordered Rattlesnake Pasta, an abundant dish with sauteed vegetables. linguini, and chicken in a spicy alfredo sauce. Of all the nights he's ordered it, he's only finished it three times. It was not to be last night -- he took a good amount home with him. I ordered Millenium Chicken. Nine years later, it's still on the menu, and it was fantastic. Millenium chicken is pounded and sauteed chicken medallions with shrimp in a champagne cream sauce, with very thinly sliced mushrooms, artichoke hearts, and ribbons of sun-dried tomatoes. The flavor combination was just right and I will attempt to duplicate this one at home.

I love to go to Balloons. When I go there, even after months away, it's as if I never left. I can't wait to walk in that door again, and for Jim to say "Hello sweetheart!"

Photo credit: http://www.balloonsrestaurant.net/

Next blog: What to do with all that zucchini: Ratatouille, and a chocolate zucchini cake (thanks, Val, for the suggestion!)

Grillin' Time - Hamburgers

It’s grilling season. If you’re a vegetarian or otherwise non-meat eater, you probably won’t be interested in what follows. Or, you can read on for fun and then just bring your own veggie burger to the next party, like my brother Steven does. No missing a barbeque just because he doesn’t eat barbeque!

This is about meat. Specifically, hamburgers.

All seven of my readers (!) know I love Ina Garten, a.k.a. The Barefoot Contessa. Must admit I’m a BC groupie, for her cookbooks and her show. This post is about Ina's burgers. I won’t pretend for one second that the recipe that follows is health food. I also won’t say you shouldn’t try it. Myself, I’m a hot dog girl—well done to the extreme, toasted bun, cheap yellow mustard and relish—but now and then a burger hits the spot. If you are one who likes to indulge occasionally in a great burger, you’ve gotta give this one a go. Here, you mix two types of ground beef with other simple ingredients (including additional fat from egg yolk and a slight pat of butter!). But before you lambaste me with the greasy side of the spatula, you should know that the result earned a respectable four stars out of five by the ninety-six enthusiastic burger reviewers on the FN site: http://www.foodnetwork.com/recipes/ina-garten/real-hamburgers-recipe/index.html. (Make sure to check out reviewers’ comments – they always add their own little tricks to personalize a recipe, and some may appeal to you.)

You can use this recipe as is or take the basic idea and change it up to your liking. I’ve even heard of using a few ice chips, instead of butter, in the center of the burger to keep it moist and juicy.

The Barefoot Contessa’s Real Hamburgers
(makes 10-12)

Ingredients

• 2 pounds ground chuck
• 1 pound ground sirloin
• 3 tablespoons steak sauce (recommended: Crosse & Blackwell) – that’s Ina Talking, I like Heinz 57 or A-1 just fine
• 6 extra-large egg yolks
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 4 tablespoons cold unsalted butter
• 12 hamburger buns

Directions

Carefully mix the meats, steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash it. Lightly form each hamburger and lightly press into a patty shape. Make an indentation and put a thin slice of butter inside each hamburger, making sure the butter is entirely encased in the meat.
Heat a grill, broiler, or saute pan and cook the hamburgers for 3 to 5 minutes on each side until almost done. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes and serve immediately on buns.

Photo credit: http://www.panix.com/~clay/cookbook/images/hamburger02.jpg