B4 THE DAILY GAZETTE WEDNESDAY, JANUARY 30, 2013 LIFE& ARTS WWW.DAILYGAZETTE.COM FOOD Forget the mix; best pancakes from scratch

“From the SCCC Kitchen” offers healthier — we make a raspberry 3 tablespoons melted butter (or tastes from Schenectady County From the SCCC sauce for the pancakes.” vegetable oil) Community College’s culinary arts Kitchen The sauce is simply made. 1 cup milk program. Today, technical specialist Raspberries are mixed with sugar. 1 cup of fl our Robert L. Payne II (chef at his family’s When a liquid forms, the mixture The Bears’ Steakhouse in Duanesburg) is placed into a sieve lined with For raspberry sauce: begins a four-part series on breakfast “A lot of times, when I’m cheesecloth and squeezed into a 1 cup fresh raspberries, washed favorites. First up are pancakes with entertaining, I’ll even make pancakes bowl. Honey and fresh mint are other (or 1 cup frozen raspberries) in advance,” Payne said. “I’ll do them 1 raspberry sauce. options for sauce additives. ⁄4 cup sugar (more or less, on a griddle so they brown up really Some folks prefer fruit or other depending on individual taste) BY JEFF WILKIN nice. I’ll put them on a sheet pan on sweets on the insides of their Gazette Reporter parchment and I just keep them in the pancakes. Blueberries and chocolate For pancakes, blend the eggs, oven on warm and they stay so nice.” chips are options. baking powder, salt and sugar into a obert Payne loves to see people Payne has other tips for top cakes. “We had one student who took smooth batter. Add the butter, milk making hot cakes from scratch. One, the griddle must be very hot. raisins and she plumped them up with and fl our. Mix briefl y into a smooth R “The biggest thing is, “And people, you have to brown Marsala wine,” Payne said. “With the batter. Pour onto a hot griddle or hot everyone is so afraid to make a them on one side,” Payne said. “You Marsala wine and plumped raisins, sauté pan. Flip over each cake after homemade batter or a waffl e batter,” just can’t fl ip them. People play with she sautéed some apples, just some the edges form and are golden brown. Payne said. “They get so stuck on them, they’ll take a spatula and go this chunks of apples with the Marsala Finish off in about 1 to 2 minutes. convenience of Bisquick and premade way and go that way. You’ve got to let wine. She folded in the plumped For sauce, place the raspberries and pancake mixes. It’s just a few staple them cook thoroughly on one side.” raisins and apples — beautiful fl avor.” sugar in a bowl. Rest until a liquid is items and you should have them. A tip-top cake deserves a terrifi c formed. Put this mixture through a sieve You’ve got your fl our, you’ve got topping. Maple syrup isn’t always the PANCAKES WITH lined with cheesecloth. Squeeze over a your sugar. . . . You don’t have to use fi rst choice. RASPBERRY SAUCE MARC SCHULTZ/GAZETTE PHOTOGRAPHER bowl until all the juice is extracted. buttermilk; you can use regular milk.” “I love maple syrup if it’s true, 2 eggs A simple raspberry sauce is set to dress up 1 Batter can be mixed ahead of time traditional, homemade maple syrup,” 1 ⁄2 tablespoons baking powder Reach Gazette reporter Jeff Wilkin at these pancakes — buttermilk in the foreground 3 and stored in the refrigerator for later Payne said. “I hate the fake stuff. ⁄4 teaspoon salt 395-3124 or at wilkin@dailygazette. and chocolate chip behind. use. A twist, if you want to do a little 2 tablespoons sugar com. Surprise your valentine by making your own chocolates

BY MINDY YOUNG Gazette Copy Editor ove is in the air . . . or is that the scent of panic? Valentine’s Day is almost here, and surely, there Lare plenty of signifi cant others out there who feel a bit frantic, wondering what they should do for their sweetheart for this special day. A card? (That’s a good start.) A romantic dinner out? (Always a nice idea.) Maybe lingerie? (Guys, don’t do it — we both know that gift is really for you, not for us.) Perhaps a big, heart-shaped In & Out box of chocolates? Ah, chocolate. Chocolate and of the Valentine’s Day go together like turkey and Thanksgiving. And Kitchen why not? After all, chocolate has long been rumored to be an aph- rodisiac, and this is supposed to be a celebration of love. Those are only rumors, though: Most researchers don’t think that the amounts of tryptophan (a building block of serotonin, a brain chemical tied to arousal) and phenylethylamine (a chemical released in the brain when you fall in love) present in chocolate are great enough to produce an aphrodisiac effect. Then again, it might just be that giving someone some- thing as delicious as chocolate makes them more happy and relaxed, which could lead to . . . well, you know. DECADENT AND SIMPLE

If nothing else, chocolate is a great way to show that STACEY LAUREN-KENNEDY/GAZETTE PHOTOGRAPHER you care about someone. Most people love chocolate, and besides that, dark chocolate contains antioxidants, Maria Lloyd of Maria’s Peruvian Delights tends to Jessica Kiernan of Glenville at the Key Hall expansion area of the Schenectady Greenmarket. which can help prevent heart disease, and plant phe- “These are all Peruvian dishes, with a little fusion of American and with Peruvian seasonings,” says Lloyd, who grew up in Peru. nols, which lower your blood pressure. So if you give someone dark chocolate, you’re looking out for their health — these effects, however, haven’t been found from eating milk chocolate or white chocolate. An even better way to show someone you care is to give them homemade chocolates, rather than just grab- bing a box of Russell Stover candy off a grocery-store shelf. True, making some of those fancy- fi lled choco- lates can be tricky and time-consuming. I’ve tried it, and Like an indoor picnic while the results were good, they perhaps weren’t good enough to justify all of that work (not to mention scrub- bing down every sticky surface in my kitchen afterward). But chocolate truffl es are both decadent and simple. You can make the fi lling in the microwave if you want, More people fl ocking to inviting atmosphere and you can even use chocolate chips instead of chop- ping up chocolate. Keep in mind that 1 cup of chips is 1 about 6 ounces, so you’ll need about 1 ⁄3 cups of chips. of expanded Schenectady Greenmarket And as for the coating, you can spare yourself the work of tempering chocolate so that it sets up perfectly hard and smooth and shiny; even chocolatiers sometimes roll BY KAREN BJORNLAND dors. Near the State Street entrance to Key Hall, theirs in cocoa powder instead. Or if you really want Gazette Reporter “Key Hall is such a beautiful place. And our cus- Robin Brown of Schenectady’s Café Nola, pushes a smooth, chocolate-candy shell, use chocolate candy tomers are fi nally getting a chance to sit down.” lemons through a press, adds sugar and shakes it ave you tried the quinoa chili? It’s The half-dozen or so vendors that sell prepared up. melts. These can be found in any craft store, are easy to incredible.” work with and don’t taste too bad. If you’re using a thin food in Key Hall like the new addition, too. “We make the lemonade right in front of folks,” Tim Barker loves the homemade “The Greenmarket is very good. People are get- Brown says. “This week, it was passion fruit. layer over a ball of rich chocolate ganache, you probably Peruvian food at Schenectady won’t even taste the coating much anyway. ‘H ting to know the restaurant,” says Shami Waheed, Sometimes it’s guava.” Greenmarket. As he waits in line, the Schenectady owner and chef of Taj Mahal Indian Restaurant on On a recent Sunday, her Cajun/New Orleans resident eyes the cabbage and chorizo empanadas, CHOCOLATE TRUFFLES Jay Street in Schenectady. menu featured blackened catfi sh etouffee over the fried bananas and pork tamales. Every Sunday, Waheed brings vegan, vegetarian dirty rice, mac and cheese and cheddar corn 8 ounces dark chocolate, chopped Finally, he makes his decision. 1 and some chicken dishes to Proctors. bread. ⁄2 cup heavy cream “Yucca,” he says. “Today, I’m trying the yucca.” 1 teaspoon vanilla extract (or another fl avor of your “Everything is mostly vegetarian,” she says. “I have a different menu all the time,” says At a nearby table, Faith Weldon of Glenville has Spinach and lentils, simmered with onions, Brown, who makes the food with her husband, choosing) selected an Eastern European dish for her lunch. Cocoa powder or chocolate candy melts garlic, cumin and tomatoes, is a favorite with her “Spanakopita. It’s delicious,” Weldon says, customers. “Our rice pudding is very popular.” See GREENMARKET, page B5 plunging her fork into the thick, warm layers of Place the chocolate and cream in a bowl and micro- spinach, cheese and phyllo. wave for 45 seconds at a time, stirring frequently, un- Customers “I had a burek last week,” she says. “I come here sit down to til the chocolate is all melted and the mixture comes every Sunday to have lunch at the market.” enjoy food together and is smooth. (You can also do this with a In November, when Schenectady Greenmarket and company double-boiler if you’ve got one, but the microwave is a moved indoors to its winter home at Proctors, it at the bit easier, as long as you make sure not to leave it in there expanded into Key Hall. Greenmarket. too long at a time.) Stir in the vanilla extract (orange Each Sunday, from 10 a.m. to 2 p.m., the elegant extract is tasty, too), then cover the bowl and chill the former bank lobby is transformed into a bustling ganache until it’s fi rm but scoopable. food court with hot and cold dishes served by Now, spoon out the ganache and quickly roll it be- vendors from local restaurants and catering com- tween your hands to form 1-inch balls. panies. Shoppers can take a seat and enjoy a meal You have two options for coatings. The fi rst option is or a snack at big round tables topped with white to roll the balls in cocoa powder, then chill them. The tablecloths and listen to live music while they dine. second is to chill them now, then microwave some choco- late candy melts in a bowl until melted and smooth (this FESTIVAL ATMOSPHERE won’t take too long). Take out your chilled ganache balls It’s like an indoor picnic at Proctors, with foods and drop them one at a time into the coating, using a fork from around the world and a festival atmosphere, to turn them over so they’re coated on all sides. Lift them and it’s attracting more people every week, from out with the fork, then tap the fork on the side of the bowl young couples with babies to college students and a bit to let the excess coating run off. Then, place the senior citizens. truffl es back on the waxed paper-lined tray and chill. “It’s going really well,” says Betsy Henry, board chairwoman for Schenectady Greenmarket, which “In & Out of the Kitchen,” a wide-ranging column about is marking its fi fth winter and has 73 indoor ven- cooking, eating and buying food, is written by Gazette staffers. You can reach us at [email protected]. THE DAILY GAZETTE ◆ WWW.DAILYGAZETTE.COM LIFE & ARTS ◆ WEDNESDAY, JANUARY 30, 2013 ◆ B5 Schenectady Greenmarket Woman concerned Greenmarket WHERE: Proctors, 432 State St., Schenectady — in Rob Alley, the downstairs Education Center and Key Hall Continued from page B4 WHEN: 10 a.m. to 2 p.m. Sundays through that boyfriend just April 28. Closed on Easter, March 31. Chef Kevin, and daughter Rachel. One week, MORE INFO: www.schenectadygreenmar- it’s short ribs slow-cooked in Louisiana’s ket.org Abita Turbodog beer and cinnamon, the next another spendthrift it might be crawfi sh jambalaya. Café Nola served food at the market last year, Hrelja and his parents, who came here from in the lower level under Robb Alley, where there Dear Annie: I’ve been with a Bosnia three years ago, prepare Eastern European Annie’s Mailbox was only a tiny, crowded dining area. food for offi ce parties, weddings, summer festi- wonderful guy for fi ve years. Af- “It’s better this year, and it’s a lot to do with ter two abusive marriages, I am vals and Troy’s winter farmers market. the location. The Greenmarket has helped us “My parents were chefs in Europe,” says fi nally being treated right. “Bud” My husband’s 42-year-old un- promote our cafe. Where else are you going to and I have only two issues: money Hrelja. married son lives out of state. get the opportunity to eat all these cuisines in Maria Lloyd of Albany, who runs Maria’s Pe- and kids. We have broken up a few “Mike” is self-supporting, but the one location?” times over our problems, but hon- ruvian Delights, grew up in northern Peru, and only time we hear from him is came to this country 25 years ago after marry- estly, I can’t live without him. when he needs some extra money. HAPPY TO BE BACK Bud is 44 years old and owns his ing an American. “The Greenmarket has given He lives alone except for his dogs. Euro Delicacies, an Albany catering business, opportunities to many people,” says Lloyd, the own business, but he does not save For the past three years, Mike has has also returned for a second winter. money. When I met him, he had mother of two daughters who are both in col- spent Christmas with us, staying “It’s a good community. We’re happy,” says lege. “That’s how I pay their education.” nothing. Now he has $20,000 in a three or four days. We are always Armin Hrelja, who operates Euro Delicacies retirement account and another Lloyd cooks for the International Food Festi- happy to see him, even though we with his parents. val and Spanish Heritage Festival in the Empire $5,000 in savings. He fi nally has only have two bedrooms and he Along with the spanokopita, Hrelja’s most his two kids pretty well straight- State Plaza and the Latino Festival in Washing- brings the dogs — even one that popular dish is the burek, a rectangular roll of ton Park. ened out, although they will never is incontinent. fl aky, buttery phyllo fi lled with ground sirloin. STACEY LAUREN-KENNEDY/GAZETTE PHOTOGRAPHER be exactly normal. “These are all Peruvian dishes, with a little Last year, my daughter, who Their menu of warm dishes also includes fusion of American and with Peruvian season- Emily Timmons of Funk Farms in Schodack Bud still doesn’t manage his mon- also lives out of state, visited with stuffed peppers, stuffed cabbage, moussaka ey well. He needs so many things ings,” Lloyd says. “Quinoa is grown in Peru. I Landing holds a tray of cinnamon pastry her two children. We hadn’t seen — an eggplant dish with bechamel sauce — and logs at the Key Hall expansion area of the in his house, yet he went out and cook a lot with quinoa.” her in two years. My husband also pile pita, a phyllo dish made with chicken and Schenectady Greenmarket. bought a truck he doesn’t need. He Quinoa chili is a mix of tomatoes, garbanzos, was scheduled for knee-replace- carmelized vegetables. now has six years of payments on kidney beans and Peruvian spices. Another mar- ment surgery the following week. And it’s not just the food that brings people it, his auto insurance went up, and ket favorite is a quinoa salad with mango. Yucca So when Mike asked to come with to Key Hall. if he ever needs new tires, we are or cassava is a potato-like tuber that is common his dogs and a new puppy, we ex- “You bump into your friends, you have time to talking thousands of dollars. I want in South American cuisine. plained that it wasn’t a good time. “I try to make it healthy,” she says. chat,” says Pam Pearlman of Schenectady, who him to sell it and get a reasonably is there with her husband, Jim Kalohn. priced truck. He says he will lose We asked him to come in February Her empanadas are small, crescent-shaped or March, while his father recuper- breads stuffed with beef, chicken, spinach and “Today we’re trying the food from Taj Ma- money on the sale, which is true, hal, vegetable samosas and masala,” says Pearl- but why sink even more into it? ated — and hopefully, the puppy cheese, or cabbage and chorizo, that can be would be housebroken. topped with a green sauce made with cilantro man. Both of my marriages involved “I like the music,” says Weldon, who sits men who overspent on themselves, We have not heard from him and jalapeño. since, even though I have left numer- “Peruvian food is not very spicy. You make across the table from Pearlman with her hus- so I know I have a tendency to be band, John. extra cautious. How can I convince ous messages on his voicemail. What it spicy,” Lloyd says. more can I do to mend this fragile “The music is bringing people in,” says Brown, Bud that he did the wrong thing by MUSIC, TOO the Café Nola vendor. buying the truck, but that he still relationship? — In the Middle On most Sundays, there is free, live music in has time to fi x it? I won’t marry a Dear Middle: Not much. You For less adventurous eaters, there are other three places at the market. The schedule is listed man I can’t trust with my money. have explained, and you have vendors. on the web site, with solo artists and groups Not again. — Thrice Shy called. We trust you will keep all Jean Hull of Gilboa bought her lunch, a big performing jazz, folk, classical and pop. Dear Thrice: You can’t treat Bud of the kids informed of Dad’s prog- cup of bean and garlic soup and some spinach Sometimes three acts play for the fi rst two hours like a child, even if he makes poor ress, including Mike. But it is up to pie from Chick and Hen Baking Co. of Glov- fi nancial decisions. He will resent him to make the next move. We ersville. “This is our fi rst time here,” says Hull. and three more play for the last two hours. “Potentially, it’s six different acts on Sundays,” it and push back. Instead, approach suspect when he needs money, he Will Hartshorne of Latham performs at “We came for the whole market, but we knew all such matters jointly, being re- will get in touch again. the Greenmarket’s Key Hall area. “The we could get some delicious homemade food, says Henry. “The customers just love it and it spectful of each other’s opinions, Dear Annie: Most women customers just love it and it really adds so we came at lunch time.” really adds to the atmosphere.” even when you disagree. who responded to “Your Hus- to the atmosphere,” Betsy Henry, the Pika’s Farm Table, a Belgian-run company You also could offer to take band” do not understand men Greenmarket board chairwoman, says of from the Hudson Valley, makes handmade Reach Gazette reporter Karen Bjornland at over the handling of fi nances for very well. Without sex, men feel musicians playing there. Belgian waffl es at the market. 395-3197 or [email protected]. the household, keeping everyone incomplete. It’s part of how we feel within a reasonable budget. But loved. Women should realize how you are wise not to commingle important sex is to a man simply your money if you don’t trust Bud’s by seeing that he is willing to risk ability to handle it. Before marry- everything — his wife, family and ing, consider fi nancial counseling assets — to fi ll this void. — Feeling New FX series rewinds clock to Cold War era together through your bank or the the Void in Indiana National Foundation for Credit BY SARA SMITH TELEVISION Elizabeth’s methods are tried and Noah Emmerich plays Stan as Counseling (nfcc.org). Email your questions to The Kansas City Star true: Blond wig, martini bar, ego- equal parts buddy and bully, bring- [email protected], or stroking, pillow talk. “The Ameri- ing to mind “Breaking Bad’s” DEA Dear Annie: My husband and Caspar Weinberger’s maid is I have been married 27 years. We write to: Annie’s Mailbox, c/o ica and await further instructions. cans” doesn’t get two minutes into agent Hank Schrader. The fact that about to betray her country, and As the show begins, Ronald Rea- existence before she gets down to he moves in next door to the Jen- each have grown children from Creators Syndicate, 737 Third St., “The Americans” will have you previous marriages. Hermosa Beach, CA 90254. gan has just taken offi ce and the business with one particularly stu- ningses is quite the coincidence. begging her to hurry up and plant Jennings family, now a pair of travel pid mark, and the explicit scenes The show hangs a lampshade on it that bug in the defense secretary’s agents with two kids, is blending in don’t stop there. by letting the Russians hyperven- study before his British counterpart on the suburban edge of Washing- Even with such tempting agents, tilate about their new neighbor’s gets into town. ton. When the Cold War heats up for rooting for the KGB full time is a job during a welcoming brownie HOROSCOPE The childhood trauma of under- the last time, the Kremlin begins to tough sell. Luckily, there’s someone drop-off. desk air-raid drills notwithstanding, make some unreasonable requests. to root for at the FBI, too. The new the Soviets have served American As played by Russell, Elizabeth is guy in counter-intelligence, Stan culture as safe go-to villains for de- BY NANCY BLACK to swim through raging emotional still a true believer in her mission. Beeman, just spent years under- cades, enemies safely buried in the waters and now you’re rewarded. She hasn’t been seduced by our air cover with white supremacists, so past, twirling their mustaches en TODAY’S BIRTHDAY Your effectiveness increases. Oth- conditioning and fully stocked gro- he knows a little something about THE GUILT TRIP route to a satisfying defeat. ers are listening. cery stores. She hasn’t even fully a life of deception. (PG13) 5:00, 7:30 (ENDS THUR.) You’re in for some fun! The next “The Americans,” FX’s smart LIBRA (Sept. 23-Oct. 22) — To- embraced her arranged marriage. six months are a creative phase of espionage drama, puts the enemy ▲ day is a 6. Don’t get impatient. Phillip loves his sorta-wife — you ▲ RRestaurantestaurant & PPubub exploration, fun and discovery. in Guess jeans and an Oldsmobile You’ll advance in strides, especially can tell by the way he crushes an- Write, record and communicate. with Juice Newton on the eight- around personal fi nances. Give the other man’s larynx on her behalf Grow your partnerships. Set fi- track. The series premieres with a eggs some time to hatch. Medita- — but he’s not so sure about the WACKY *&!@#%? WEDNESDAYS JOHN nancial goals and prepare for June, 90-minute episode at 10 tonight . tion brings peace. USSR anymore. Despite his doubts, ALL BURGERS when career levels up. 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