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Pat’s Road Tuscan Risotto
(Made with Kuhn Rikon Pressure Cooker available at Hammertown)
1 small/medium onion, finely chopped
1 clove of garlic, minced
1/3 cup of fresh basil, chopped
1/3 cup sundried tomatoes, soaked in water until soft   and chopped
2 links of sweet, Italian Turkey sausage, skinned and crumbled
2 TBL olive oil
1 cup Arborio rice
1/4 cup hard cheese, finely grated (parmigiana or asiago or romano…or any combination of the 3)
1/3 cup dry white wine
2 cups organic chicken broth

1. In a separate skillet, brown sausage (reserving about a TBL) until just pink.
2. Heat oil in pressure cooker (without top on) with reserved TBL of sausage for rendering over medium-high heat. When it’s hot add onions and garlic and saute until translucent.
3. Then add rice and saute until it starts to turn golden brown (if you need to add a little more oil, go for it). Keep stirring to prevent sticking. Takes about 5 minutes. Add wine and mix. Then add sausage and mix, followed by sun dried tomatoes, basil, and chicken stock. Mix and blend. Bring to a boil. Season with sea salt and freshly ground pepper.
4. Put top of pressure cooker on (align arrows) and twist to the left to align handles. Keeping heat on medium high bring to first red ring (you’ll understand the lingo, once you come to Hammertown and get this pressure cooker and use the wonderful recipe book/guide that comes with it). Reduce heat to simmer to keep steady at single red ring and cook for 7 minutes (Yep…7 minutes…Can you believe it?)
5. Take pressure cooker off stove and hold over or in sink and let cold water run over the sides and on top  of the lid. You will see the pressure drop, and as soon as it has fully dropped, open lid. Add grated cheese, and if too moist, put cover back on and let it sit for a few minutes (not over heat!).

Garnish with Italian parsley or fresh basil leaves and serve with salad and your favorite red wine.   Delizioso!

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Rory Chase at work. (Photo from Rural Intelligence)

AND…he’s making it right here in Ancramdale AND Hammertown is going to be selling Amazing Real Live Food Co. cheese at the Barn this week!

You know how much we love supporting local farmers and businesses — and it’s easy to do when something is this good!  Cheesemaker, Rory Chase (who grew up in Pine Plains), and his best friend & business partner, Peter Dessler (a graduate of the Culinary Institute) have built The Amazing Real Live Food Co. into a food force to be reckoned with.  The Fresh-Herbed Farmers Cheeses are delectable and the Chaseholm Camembert is truly out of this world…and “world-class”!  Clearly, we believe in this product…we’ve been featuring Amazing Real Live Food cheeses at almost all of our Hammertown events.

As if that’s not enough, this cheese is actually GOOD FOR YOU, too!

“My seven years on the West Coast left my palette changed.”  says cheesemaker extraordinaire, Rory Chase.  “The communities I was living in had a high regard for fermented foods, and the more i learned about the microbiology of these processes, the synergistic effects between the organsims (yeasts and bacteria: “the good ones”) who do much of the pre-digesting and human health and nutrition, and the nature of the auto-intoxication of pathenogenic organisms (yeasts & bacteria: “the bad ones”), the more clearly I could see a role for myself as a maker of food, one whose focus is on feeding people well while at the same time delivering a vital dose of “good bacteria and yeasts”.  Remember the majority of the cells in our body are actually bacterium living in our g.i. tract.”  Sounds complicated.  All we know is we love this cheese and so will you!

So…here’s the deal: We will be selling cheeses from The Amazing Real Live Food Co. this weekend at The Barn in Pine Plains. (Descriptions of cheeses appear below.) You can place your order on line by emailing joan@hammertown.com, give us your credit card number and it will be ready for you to pick up.  You can also call Joan to reserve (518.398.7075).  WE STRONGLY RECOMMEND contacting us by Friday evening to ensure availability of the cheese you want.  We’ve already been making gorgeous and tasty gift baskets for holiday giving with these delicious artisan cheeses.  We add the basket, a plate, cocktail napkins, a cheese knife, the cheese (of course) and whatever else you want to include.  We package it up beautifully for you and voila….it’s a wonderful local Hudson Valley Gift!

Visit www.amazingreallive.com to find more about this wonderful cheese that EVERYBODY is raving about (also check out this article about Rory and his cheese at Rural Intelligence!)

Yes, Hammertown loves this cheese and we love Rory and Peter — the men behind the cheese.

Auntie M’s Celery Root, Potato & Fennel Soup

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon butter (optional)
• 2 med-large celery roots (washed, peeled & chopped into small cubes — the smaller the better to keep soup from getting stringy)
• 2 medium-sized organic potatoes, any type (cubed)
• 1 medium onion (coarsely chopped)
• 1 leek, white and pale green parts only, sliced
• 4 cloves garlic, peeled and chopped
• 1 bulb fennel - save the fronds for garnish later
• 1 bay leaf
• 2 large sprigs of fresh thyme (chopped finely)
• 1/4 cup of fresh parsley (chopped)
• 6 cups of organic chicken broth
• 1/2 cup white wine
• Sea salt and pepper to taste
• Low fat sour cream (garnish)

Directions:

1. In a large soup pot over low heat, slowly sweat half of the chopped onions and cubed celery root in olive oil (and optional butter) stirring often to allow juices to come forth (about 10 minutes).

2. Add fennel bulb, the rest of onion and leeks. Cook another 10 minutes and then add all of the other ingredients (except sour cream) and bring to a boil. Reduce heat to simmer and cook until vegetables are soft (about 45 minutes). Discard bay leaf.

3. Remove from heat and puree in small batches in a food processor or blender and return to the pot to reheat. Serve in bowls with a small dollop of sour cream and garnish with the fennel fronds.

This soup is a meal in itself. Add an organic salad, a hot crusty baguette and a nice moderately priced bottle of Campo Viejo Crianza 2004 (a Tempranillo from Rioja, Spain) and you’ve got a great meal for a chilly night.
FYI - This soup is low in calories and fat and high in nutritional value. Celery Root is loaded with Vitamin C, potassium, and phosphorus and Fennel contains the antioxidant flavonoid quercetin. This herb is anticarcinogenic and can be useful for cancer patients undergoing chemotherapy or radiation. It’s also great for indigestion.

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This has got to be my favorite new food item at Hammertown!

I discovered Vervacious while visiting Maine and couldn’t wait to bring it into our stores. The packaging is as gorgeous as the contents are delicious!  And, because the labels are removable, you can enjoy using these beautiful  jars again and again…just one more reason why I think it makes a fantastic and reasonably-priced gift.  (Ranging from $4.95 for salts & rubs to $12.00 for reductions & drizzles)

Vervacious owners, Heidi (pictured right) and Mark Stanvick, are a husband and wife team who sailed from Maine aboard their sailboat, Verve, looking for a little adventure and a lot of exceptional flavors.  Wherever they dropped anchor they  searched for the very best ingredients and always discovered something new and truly wonderful.  Now, we’re all benefiting from their discoveries with a dazzling array of specialty food products… a world of undiscovered tastes waiting to be explored!

So…we decided to do a little of our own exploring and try some of the recipe suggestions from Vervacious.  Here are two recipes that feature two different Vervacious products.  We thought they were worth sharing with you because at the end of the meal…there was not a bite left!

Pork Tenderloin

Cut tenderloin into 1/2″ slices.  Dust medallions with Vervacious Star Anise Salt, and pan sear in a olive oil with grill pan or on grill.  I cooked 3 to 4 minutes a side, or until done.  Transfer to dish and warm in 200 degree oven.  For reduction:

· scant quarter cup of white wine
· heaping tablespoon shallot, finely diced
· 1 tsp of fresh lemon juice
· ½ tsp butter or your favorite substitute

This all happens very quickly so have ingredients ready.  Once you have removed the medallions from the pan, reduce the heat to just above low and set the pan off heat.  Add the shallots and begin moving them around and removing any good bits from the pan. The pan is still hot and things might sputter.  Add the wine and continue to stir.  Return pan to heat.  Add butter and continue to let the whole thing reduce while you keep stirring to incorporate everything to a lovely smoothness.

Drizzle the reduction over the pork medallions and serve immediately.

Oven Roasted Sweet Potatoes

Quarter and cube sweet potatoes into small, 1″ to 1½ ” cubes.  Put potatoes in bowl.   Lightly salt and pepper.   Depending on how many potatoes (I used 3) combine 2 to 3 tablespoons of olive oil with 1 or 2 tsp. Vervacious Sahara Harissa Rub.  Mix well, pour over potatoes and toss to coat.  Transfer to baking dish and bake at 400 to 425 degrees for ½ hour or more…keep checking to see when ready.

I accompanied the meal with sliced Brussels Sprouts sauteed with shallots and garlic and Green Salad of arugula, baby greens, shaved fennel with grated Parmesan cheese & croutons (with Joan’s Famous Dressing).

Sunday’s Just Got Better…

I am thrilled to announce that the Stissing House in Pine Plains is going to be open for lunch on Sundays. Michel and Patricia Jean, former owners of Provence Restaurant in the Village, have been at the Stissing House for a few years now. The atmosphere is so welcoming and the food is as comforting. Last night I had a wonderful bowl of French Onion Soup and the Trout Grenobloise entree…just perfect!

The Stissing House is not just a restaurant…it’s an early 19th century hotel that has been restored to a simple elegance that allows you a real escape for an hour or two from all the craziness around us.

The Sunday Brunch menu offers fun, French food like Fondue as well as Escargots, Pan-Seared Confit Leg and Terrine Maison plus more traditional items like Eggs Benedict, Omelets and Organic Burgers — whatever you choose, you’ll feel transported to a charming Provencal bistro in minutes. C’est Délicieux!

Then complete your Sunday with a drive to Hammertown Barn in Pine Plains…just a mile East of Stissing House.  What a great way to spend a Sunday afternoon…some fondue, a glass of wine and some holiday shopping. Please visit Stissing House.  Introduce yourself to the staff and let them know you’re on the Sunday Hammertown Road trip.   And, don’t forget, their dinners are great too!