I know it seems like only yesterday you were reading about our savvy buying team’s trip to Atlanta, but believe it or not, they are back in action. This time, it’s New York City and the NYIGF (New York International Gift Fair) held at the Jacob Javits Convention Center and two piers on the Hudson River. As I am sure you can imagine, buying for Hammertown is a time-consuming affair. We sell such a wide range of merchandise and love to find new and exciting items amidst the tried and true vendors we have come to love. Here is a sampling of some of the fun new items you can expect to see on our floors in the coming months – A shout-out to our loyal customers from Joan’s home away from home.

Whether shopping for home decor items, baby clothes or jewlery, Joan and her team always keep quality and value at the top of their radar. This week in NYC was all at once, fruitful, exhausting, fun and frustrating. In the end, it is Joan’s personal touch that makes Hammertown such a fun place to come and shop for your home. As you can see from these visual highlights, she found some great stuff!

Ingredients:

• 6 salmon fillets – skin on if possible (one large filet is fine as well)
• Dijon mustard
• 1-11/2 cups Panko or Bread Crumbs
• 1/3 cup of finely chopped fresh herbs (dill and parsley are a good choice but you can be flexible here depending on your mood/tastes)
• Olive Oil
• Salt and Pepper
• 3 Fresh Lemon
• ½ cup Créme Fraîche
• Chives, finely chopped

1. Cover your baking sheet with parchment or aluminum foil (if using the later, rub with a thin layer of oil to prevent sticking)
2. Clean and pat dry salmon and season with salt and pepper. Season both sides if there is no skin on your filets. Place salmon on baking sheet skin side down.
3. Spread a thin layer of mustard on top of each filet.
4. In a bowl mix Panko or bread crumbs, olive oil and herbs together. Just use enough oil to coat…not soak the crumbs. Add a little at a time to get just the right amount.
5. Place Panko/Crumb mixture on top of mustard and press into each filet.
6. Quarter 3 lemons, reserve ½  for sauce, brush remaining with olive oil and place around salmon.
7. Bake at 425 degrees until browned and center is cooked to your taste – approx. 12 minutes.
8. While baking, whisk together crème fraîche, chopped chives and juice of ¼  lemon.
9. Serve with Israeli couscous tossed with slivered almonds and garnish with extra fresh herbs of your choice and roasted lemons. Sauce may be drizzled around filet or simply dolloped on top.

During that first visit we assess the space and the current collection of furniture and also discuss and investigate the individual tastes and needs of our client. In this particular case, we used their current sofas (which they wanted to replace) as guinea pigs in our layout plan. The room we arrived to view looked completely changed when we left, even without any new items. Simply rearranging the furniture they had (bringing in a dining table from the kitchen and moving the sofas) we were able to get a sense of what furniture was needed and where it would go when it arrived.

The next step was to provide options for furniture to fill the rooms. By moving the dining table, we had now opened up a space for a kitchen sitting area and needed three sofas and four chairs plus lots of accessories to fill the space. Timing was perfect for everyone involved. With all our new merchandise slated to arrive soon, January and February is our time to clear house and there are a lot of amazing furniture deals to be had. Plus, storewide discounts on home accessories like lamps, rugs and pillows.

As you can see from our design proposals, we were able to find everything they needed right here in-stock and much of it was on Red Tag reduction. With delivery slated for next week, this family will be sitting pretty in their new living room before you know it.

Next step…add dimension and soul to the space by arranging art work and finding new and interesting items to add layers to the design. Check in later this month to see the “after” pics of their fabulous new living room and follow the Hammertown Design Team process.

Each of our three stores has dedicated and knowledgeable staff to help you choose just what you need for your space.

If you are interested in finding out more about our on-site design services, please email joan@hammertown to connect with one of our interior specialists. 

Ingredients:

Fresh:

• 1 large yellow onion
• 1 or 2 cloves garlic minced (this can be left out but i love garlic)
• 1 carrot
• Green and/or red peppers

For topping:

• Avocado
• Cilantro
• Shredded cheddar cheese (or cheese of your choice)
• Optional: Chicken pieces. (I often buy a pre-roasted chicken if I am in a rush and shred the meat for topping)

Spices:

• 1-2 tsp cumin
• 1/2 tsp chili powder or more to taste
• 1 tsp Coriander
• Salt & Pepper

Pantry/Freezer:

• 1 qt chicken stock
• 1/2- full pkg frozen corn (roasted frozen from Trader Joe’s is my fave)
• 1 or 2 jars of your favorite salsa. I say 1 or 2 since one is enough (if that is all you have) but two is better.
• 1 can kidney beans
• 1 can black beans or chick peas
• Tortilla chips or tortiallas cut into strips and lightly fried in pan

Directions:

1. Sauté onions and garlic in 1-2 tbls olive or veg oil for a few minutes until transulcent on med/high heat

2. Add carrots, peppers and any other fresh veg you may want and continue cooking for 3-5 minutes until softening.

3. Add spices and mix to distribute

4. Add chicken stock to pan and bring up to light boil before reducing heat to med/low

5. Add salsa, corn and beans and cook for at least 10 minutes if not more to meld flavors.

6.  At this point you can add chicken if you are using it and mix in the meat to bring to temperature.

7. While it is cooking you can lightly fry the tortilla strips if you plan on using them. Tortilla chips are fine too.  Also while cooking, you can prepare toppings…chop the cilantro, shred cheese and cut avocado

To Serve:

Ladle soup into bowls and top with the cheese (add first so it is sure to melt into soup), tortillas, avocado, and cilantro. Fresh lime juice really adds to the flavor. Any other toppings you might like are fine to add here. I put sour cream or yogurt on the table with hot sauce for those who need spicier food.

This is a classic chicken recipe. So simple, so good and so easy!  My dear friend Vicki served it while I was visiting in Maine…as tasty as what you would order at a good Italian restaurant in Manhattan.

Ingredients:

• 2 to 3 – Whole boneless, skinless chicken breast (cut in half)
• kosher salt and freshly ground pepper
• ½ cup all-purpose flour for dredging
• 3 TBL Olive oil
• 3 TBL unsalted butter
• 1/3 cup fresh lemon juice (reserve lemon halves)
• ½ cup dry white white
• ¼ cup capers
• sliced lemon for serving
• 1/3 cup fresh parsley, chopped

 Directions:

1. Place chicken between two pieces of parchment paper and pound until ¼” thick. Season with salt and pepper

2. Mix the flour and lightly season with salt and pepper. Dredge chicken thoroughly in the flour mixture, until well coated and shake off excess flour.

3. In a large skillet, over medium high heat, melt equal amounts of butter with good quality olive oil. When it starts to sizzle, add two pieces of chicken and cook for 3 minutes, or until it has browned, flip and cook other side until it has browned.

4. Remove and transfer to heated plate. Continue to do other pieces of chicken, adding butter and oil combination when needed.

5. When chicken is browned, and removed from pan, add to the pan about a ½ cup white wine, lemon juice and capers. Bring to a boil, scraping up the brown bits from the pan. Reduce until thickened (if more liquid is needed, add wine or you could also use chicken stock).

6. Return chicken to pan, and let it simmer for 5 minutes. Remove chicken from pan, add a TBL of butter and thicken sauce a little bit.

7. Pour sauce over chicken and garnish with parsley and lemon slices.

Makes 6 to 8 servings

Ingredients:

• 3 or 4 small eggplants
• sea salt
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/3 cup extra-virgin olive oil
• 1/3 cup long-grain rice, parboiled for about 8 minutes to soften the grains
• 1/4 cup minced flat-leaf parsley
• 1/4 cup minced green herbs such as basil, thyme or oregano or a combination of them all
• 3/4 cup ricotta cheese
• dash of Tabasco sauce or cayenne pepper (optional)
• freshly ground black pepper
• 1/2 cup toasted, unseasoned bread crumbs
• 1/4 cup freshly grated parmigiano cheese

Directions:

1. Cut each eggplant in half lengthwise and, using a small paring knife, carefully hollow out the halves, leaving a shell not more than 1/2″ thick.  Sprinkle a little salt over the eggplant shells and turn them upside down to drain in a colander or on a cake rack while you proceed with the recipe. Coarsely chop the eggplant flesh.

2. In a saure pan over medium-low heat, gently sauté the chopped eggplant with the onion and garlic in 2 TBL of the olive oil until the vegetables are thoroughly softened but not brown, about 15 minutes. Remove the pan from the heat and stir in the rice, herbs and ricotta. Add Tabasco, if you wish. Mix well, taste and add salt and pepper if desired.

3. Preheat the oven to 350 degrees. Rinse the eggplant shells to rid them of excess salt and pat the inside dry with paper towels.

4. Lightly oil a baking dish. Mound the stuffing loosely in each shell and set the shells in the baking dish. Sprinkle the tops with the bread crumbs and cheese and drizzle with the remaining oil. Add about 1/2″ of boiling water to the baking pan and bake for 30 to 40 minutes or until the tops are golden brown. Remove from oven and let cool slightly before serving.

This torte can fit many occasions. I discovered it at a wedding brunch served in Maine. The caterer kindly gave me the recipe. I have served it at parties….it’s great grazing food. Enjoy!

Ingredients:

• Cilantro Pesto * See recipe below
• 3  cans (19 oz.) of black beans
• 6 cups low sodium, chicken or vegetable broth
• 2 tsp. ground cumin
• 1 – 12 oz. jar of red peppers, minced and seeded
• 1 cup feta cheese (crumbled)
• 1 cup cheddar cheese (grated)
• ½ cup yogurt or sour cream

Directions:

1.   Cover the beans with broth and cumin and cook for about ½ hour or until liquid has evaporated and the beans are mushy.   Stir frequently.   Beans should be the consistency of refried beans.
2.   Smoothly line a 4 x 8 loaf pan with sheet of saran wrap with edges overlapping pan rim.
3.   Put 1/3 bean mixture into the pan and gently press it to make a smooth layer.
4.   Continue layering as follows:  one layer of cilantro pesto over beans, another layer of chopped peppers (all except 2 TBL), a layer of feta cheese, a layer of cheddar cheese, and then the final layer of the remaining beans.  Press smoothly to make a compact loaf.  Cover and wrap tightly until loaf feels firm…about 2 hours or up to 3 days.
5.   When ready to serve, uncover pan and invert on to the platter, then frost with sour cream and decorate with remaining minced red peppers.

*CILANTRO PESTO

• ¾ cup fresh cilantro leaves
• 4 tsp olive oil
• 2 cloves garlic, minced
• 1/3 cup pine nuts

1.   Puree all ingredients in blender or food processor.

Winter Squash Soup

(serves eight)

Ingredients:

• 1 – large Butternut squash, peeled and cut into rough 1 inch dice
• 1 – large Spanish onion, sliced
• 1 – sprig of fresh rosemary and a sprig or two of fresh thyme
• 2 – oranges
• 1/2 pound of butter
• 1 – bay leaf
• 1/2 cup white wine
• 6 – 7 cups of chicken stock (or organic low sodium chicken stock)
• 2 Tbl. brown sugar
• Salt and pepper to taste
• Crumbled ricotta salata (to garnish)
• chives (to garnish)
• Truffle oil (to garnish)

Directions:

1. Melt butter in large stockpot. Add onions. Add zest from orange, rosemary (thyme is optional), and bay leaf.

2. Cook until onions are translucent, about 10 minutes. Add butternut squash and cook about 10 minutes until butternut squash gets soft, stirring every few minutes so it doesn’t burn on the bottom. Add white wine and juice from oranges.

3. Cook until half the liquid is reduced (almost syrup consistency). Add chicken stock (to cover squash about an inch). Simmer until squash is completely tender. Remove bay leaf. Blend until completely smooth (Tim and I love the Vitamix…available at Hammertown).

4. Season with salt and pepper. Garnish with ricotta salata, sliced chives and truffle oil.

Dana clued me in on this site a couple years ago…and it’s still a popular site.  It makes for wonderful personalized fun for “believers” and “non-believers” alike.  NOTE:  Try to have a digital photo of the recipient/s — it makes it a lot more entertaining. Click the link below and the rest is pretty self explanatory.

Portable North Pole (click here)

You can send your creation via email to kids or send funny adult versions to your friends and family.

I really had a good time doing it and you will too!

Ingredients:

• 14 tablespoons unsalted butter, softened, and more for the pan
  

  Photo from NY Times

• 6 pounds celery root peeled and cut into chunks
• 2 tablespoons plus 1 teaspoon kosher salt
•  1 1/2 cups sour cream
•  1 teaspoon black pepper
•  6 tablespoons finely chopped chives
•  2/3 cup bread crumbs
•  2/3 cup grated Parmigiano-Reggiano cheese.

Directions:

1. Lightly grease a 9-inch-by-13-inch baking pan.

2. In a large pot, bring the celery root, 4 quarts water and 2 tablespoons salt to a boil. Boil until fork tender, about 20 minutes. Drain.

3. Mash celery root with 10 tablespoons butter, sour cream, 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread celery root into the prepared pan. Cover and refrigerate for up to three days.

4. In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.

5. Heat the oven to 400 degrees. Sprinkle crumbs over the top of the celery root casserole and bake until golden and crisp, 30 to 40 minutes.

Yield: 12 to 14 servings.