Monday, February 23, 2009

Pressure Cooker Risotto

In anticipation of our First Monday demo in March the staff wanted to share one of our favorite pressure cooker recipes courtesy of Kuhn Rikon. If you are in the area, March 2, 2009, join us from 4:00 to 7:00 pm. We will be featuring wonderful spring recipes using the pressure cooker.

1 tablespoon olive oil
1 medium onion, peeled and finely chopped
1 cup arborio rice
1 cup chopped fresh mushrooms, OR 1/4 cup dried porcini mushrooms, chopped and soaked to rehydrate
1/4 cup dry white wine
1/4 cup dried tomatoes, chopped and soaked to rehydrate
2 cups chicken or vegetable broth
Fresh herbs - rosemary, basil or thyme to taste
1/4 cup grated Parmesan cheese


  1. In a 2-quart Pressure Frypan or larger pressure cooker, heat olive oil over medium high heat. Add onion and sauté until translucent.
  2. Add rice, stirring often, until lightly golden.
  3. Add mushrooms, stir to mix.
  4. Add wine, stir to mix. Add tomatoes and broth. Increase heat to high.
  5. Stir in fresh herb of choice. Continue to stir until mixture comes to a boil.
  6. Close lid and bring pressure to first red ring over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 7 minutes.
  7. Remove from heat and use Cold Water Release Method.
  8. Stir in Parmesan cheese.


  • If you double this recipe, only increase the broth to 3 1/2 cups.
  • To get a rich, creamy taste, add butter or cream to embellish the recipe.
image: kuhn Rikon

Monday, February 9, 2009

Coming Soon........

image: Stonewall Kitchen

We are excited about Barefoot Contessa's new Home Keeping line, French Citrus. We were able to sample it at the home show and it smells wonderful!

Thursday, February 5, 2009

The Stand Mixer Results Are In!

We put the mixers to the test with butter and sugar. Lorraine is demonstrating the features of each mixer.

The contenders were 7qt. Cuisinart, 6qt. Kitchen Aid, and the 7qt. Viking.

Features we liked about the Cuisinart: The timer, quiet motor, deep bowl and soft start.

Features we liked about the Kitchen Aid: Variety of color choice, made in the U.S.A., more optional attachments then any other mixer.

Features we liked about the Viking: Power, stainless steel beater, whisk and dough hook. Wheels for easy movement, deep bowl, low profile for easy storage, large control knob and all metal construction.



Sunday, February 1, 2009

Recipe of the Week: Roasted Butternut Squash Soup

While staying at a small inn in Vermont, I had this soup as a first course for dinner one evening. I told the server to let the chef know how much I enjoyed it, and he presented me with the recipe at the conclusion of our dinner. Fifteen years later it is still a family favorite!

Roasted Butternut Squash Soup
2 T. olive oil
1 T. unsalted butter
1 medium red onion, diced
2 medium carrots, diced
1 T. garlic, minced
1 medium jalapeno pepper, seeded & chopped
1/2 tsp. dried thyme (preferably 1 1/2 tsp. fresh)
1 T. fresh cilantro, chopped
1/2 tsp. dried basil (preferably 1 1/2 tsp. fresh)
1/2 tsp. dried oregano (preferably 1 1/2 tsp. fresh)
2 large butternut squash, peeled & seeded & cut in half lengthwise
48 oz. vegetable or chicken stock
1/4 cup maple syrup
1 cup half & half
salt and pepper to taste

Preheat oven to 375 degrees and put the butternut squash on a lightly greased cookie sheet and roast for 30 minutes. Heat soup pot. Add oil and butter and the next 4 ingredients and cook until onions are translucent. Do not overcook or brown. Bring stock to a boil and add to the soup pot. Cut squash into 1-inch cubes and add to stock. Add the four herbs. Bring to a boil and lower heat and simmer 20 to 35 minutes. Puree until smooth. Add maple syrup and bring back to a boil and simmer for 10 minutes. Add half & half and bring back to a boil. Remove from heat. Add salt and pepper to taste. Adjust thickness of soup if necessary by diluting with more stock or water or thickening with more half & half. Serve hot. Yields 8 servings.
Lorraine Hitchcock