Posts Tagged ‘kitchen’
A Clean Kitchen for the Holidays
Posted by Rebekah Lowe / Thursday, November 3rd, 2011
By Matt Basheda
Shutterstock/Justin Krug
Start this holiday season out right with a clean kitchen. It’s a tough job, but you’ll be spending more time in your kitchen over the next couple months, and a reorganized space will help you feel better about cooking.
Begin with the surfaces, and then dig deep—not the other way around. Clean your counters and your sink, then the outside of appliances. Don’t overlook spaces like the top of the refrigerator and cupboard handles that might have food residue on them. When you keep the surface clean, you always feel you’re very close to total cleanliness. Messy counters don’t lead to holiday cheer.
For Suzan Meredith, co-owner of Redecorate Today, preparing your kitchen for the holiday season is less about reorganizing than it is about rethinking your kitchen as a whole.
“Your pantry looks different in the winter time than in the summer time just because of what you do eat,” she says.
Acknowledge the culinary differences in the seasons. Get rid of that half-eaten box of cold cereal still there from August and replace it with oatmeal.
No matter what, you’ve got to commit to throwing things away. You can’t move on without the willingness to trash and never look back.
Strip the fridge down completely to clean it out. Remove all drawers and shelves. Apply the same rules for the pantry, and when in doubt, just throw it away. And be content with replacing summery fruits and salads with meats and cheeses.
For cluttered drawers that seem to have one of everything—spatulas, peelers, serving spoons and so on—split up the objects. Have a small vase or something similar near your stove for the things you use most, and fill your drawers with organizing trays for the rest.
Don’t leave your kitchen out of the holiday decorating plans, either. Hang festive wreaths in the windows, and keep your table centerpiece seasonal.
“A lot of times people have a place to display the Christmas cards that they’ve received,” says Meredith. “That’s often in the kitchen, and it can be on a wall or on a backboard.”
Standing cards up on counters can be a minor disaster, with cards constantly falling over and onto your spotless kitchen floor.
Experimenting in the Kitchen: Homemade Granola
Posted by The Editorial Desk / Wednesday, October 12th, 2011
Yesterday I felt like trying something new– homemade granola.
I’m a big cereal person and got into granola about five years ago. When I was in college I would fill up a heaping bowl of “Low-fat granola” every morning in the dining hall and eat my heart out; then I learned just how much, despite the label, unhealthy fat and sugar was actually in there.
I started looking for healthier granolas in the grocery store, and there are a lot out there, but they can add up to a lot of money spent quickly. Recently my friend told me how she started making her own granola and how much easier and more fun it is than buying it in the store. Plus, it’s much cheaper and you can’t beat the sweet, cinnamon-scented smell of fresh granola baking in the oven.
The essentials to homemade granola are quite simple. All you need are dry oats (I like to keep a big canister of Quaker Oats in my cabinet at all times), oil and sugar, or any other liquid/sweetener replacements, and whatever else you want to throw in there. I’ve seen recipes that use mixtures of canola oil and brown sugar, maple syrup, or honey and water. Typical throw-ins are any kind of dried fruit, chopped nuts, wheat germ or flax seed (if you want a healthy boost), shredded coconut, even chocolate and/or peanut butter; it’s really up to you– that’s the best part about making your own granola!
The batch I made used honey and water instead of oil, raisins and dried pineapple, fresh apples (that I picked this weekend!), chopped walnuts and almonds, and cinnamon.
Honey, Apple, Nut and Cinnamon Granola
3 cups oats
1/4 cup chopped walnuts and almonds
1/4 cup raisins
1/4 cup chopped dried pineapple
1/2 cup chopped fresh Fuji apples
1 tablespoon cinnamon
3 tablespoons honey
1/2 cup water
On a deep baking sheet, pour out the oats and the rest of your dry ingredients and mix together with a spoon or your hands. In a separate bowl, whisk together your water and honey, then pour over the oat mixture on the baking sheet. Mix together and spread out evenly. Bake for 20-30 minutes on 300 degrees, stirring occasionally. Granola is done when it looks toasted brown and feels crunchy enough for your liking.
I enjoyed mine warm out of the oven in a bowl with almond milk. It would also be good over Greek yogurt or, heck, even plain! Store in an air-tight container to enjoy for weeks!
-Julia Harbo
Posted by ryan / Tuesday, March 22nd, 2011
A new exhibit is opening June 10 at the O’Brien Gallery of the National Archives. It explores the history of our nation’s ongoing obsession with food. The Federal Government has made a concerted effort to control what Americans eat since the Revolutionary War. These programs have led to unexpected consequences, dismal failures, and life-saving successes.
The collected records and artifacts show how the preferences of the populous have been influenced to evolve into what we believe about nutrition today. Visitors can examine a time capsule of letters, diaries, photos, maps, petitions, patents, and films that explore the subject.
There are four categories that cover the broad themes representing the chronological order of food production.
Farm- The Dept. of Agriculture has had a profound effect on the way farmers do things. They continue to act as the primary seed distributor, price controller, and hybrid crop researcher.
Factory- The safety of the food supply has always been an issue. The Food & Drug Administration was formed in 1906 to regulate and ensure quality, but some problems persist.
Kitchen- After each scientific discovery, the government has tried to educate citizens through the media. See and hear vintage advertisements.
Table- Attempts to change the way Americans eat have failed for the most part, but most soldiers and school children are served what the government has mandated. White House State Dinners are explored in detail as well. Recipe books are available in the Gift Shop.
This “tasteful” exhibit is free and open to the public. Open until Jan. 3, 2012. Call (202)-357-5300 for more information.
-Ryan Robertson
(image: Archives)
Posted by The Editorial Desk / Friday, December 12th, 2008
Recipe for a Tasteful Custom Kitchen
By Ashley Nichols
Granite countertops, strategic lighting and hardwood floors are three popular components to today’s most contemporary, yet still comforting, kitchens. Courtesy of Andrew Clements
Even the best home chefs can get a little heated when it comes to the layout of their kitchens. Oftentimes, the ingredients and appliances needed to create a meal are worlds apart. And a lack of counter space can limit one’s efficiency when trying to feed a large family. Why couldn’t the builder or previous owner of your home have designed the space where you spend hours slaving over a hot stove in a way that works for you? The answer, of course, just may be bringing in an expert to help you customize your kitchen. While it’s a pricey investment, the kitchen is one of the smartest rooms in a house to renovate. Before the recent drop in the housing market, most kitchen remodels were bringing in 125 percent returns.
We’ve sought out some local kitchen installation firms and spoken with their designers to find out which ingredients combine well to create a great custom kitchen. Read on to find out what aesthetically appealing elements can help you cut down on your prep time.
Integrating appliances to look like cabinetry is one approach homeowners are taking to create a streamlined space. Courtesy of Maytag
One Set Custom Cabinets
Are you the type who haphazardly piles pots and pan in the cabinet, twisting them until the handles no longer block the door? Chances are glass-front cabinetry is not for you. And that’s not really an issue, since most of today’s clients lean towards traditional over contemporary. Karen Barnette, of Harvey’s Kitchens and Baths in Sterling, says most Northern Virginians want a French country look and notes that clients looking for a modern approach are mostly from the Reston area.
There are many options in cabinetry today, with wood with raised paneling as the most popular choice. Two important things to keep in mind when making selections are to opt for something you’ll be happy to look at on a daily basis (nothing too dramatic or flashy) and to devote consideration to where you want extra tall and deep shelving. A professional can help you determine where everything should go so your design is built for your inventory of products—a welcome change from resigning yourself to a space that doesn’t work with what you’ve got.
Bob Clements, of Bath and Kitchen Creations, also in Sterling, says that at the core, what his clients are looking to do is create more storage. He says that on occasion, this means giving up storage elsewhere. In a recent project, the homeowners were set on adding an island, but their floor plan didn’t allow for one. Clement’s team ended up knocking out two pantries and a coat closet to give them what they wanted.
Barnette says one of the trends she’s seen growing in popularity is the idea of totally integrating appliances to look like cabinetry. “It could be a trash compactor or a dishwasher. You really don’t know what’s underneath,” she explains. Hiding everything can create a seamless look and appeals to the traditionalist who likes a cohesive feel.
While selecting cabinetry and hardware can be fun, it can also be daunting. A plethora of choices awaits you, and once you’ve picked a wood you’ll have to pick a finish. It may be tempting to remain indecisive until you feel like you’ve seen everything, but a good designer will recommend a handful of options that fit your taste. Choosing one of them will save you the time of exploring all of the options. It’s a little like picking out a wedding dress: You should stop when you really like one.
A variety of shading in finishes wards off the threat of monotony in one of the home’s most-used rooms.
A Few Slices of Stone Countertop
Unless you’ve been in hiding, you’re probably aware that granite countertops are the hot topic right now in kitchen remodeling. Clements says that about 80 percent of the 20 to 25 kitchens his firm completes each year use granite. “We do very little these days with solid surfaces. It’s turned completely into natural stone or quartz,” he says.
Like cabinetry, the choices in stone countertops may sometimes seem limitless. And clients are eager to select something that has a little wow factor, says Barnette. “They want the more exotic granites. They’re looking for something that’s different and not like their neighbors’,” she says. Barnette recently renovated her own kitchen and used a dark granite for her countertops. Working in the industry, she knew when she saw something unique. “I used honed granite to create a soft look on the perimeter and a breathtaking, textured granite countertop on the island,” she says.
Clement says that, whereas in years past countertop color has been about using off-whites, creams and other light tones, today’s kitchens bring in rich, dark colors. Stone allows you to choose something that occurs naturally, rather than the more forced color schemes in Corian. Swirls of dark blacks and browns can create an intense and custom look.
A Heaping Serving of Fine Flooring
Say goodbye to linoleum if you want your kitchen to look updated and contemporary. Though a bit pricier, clients are opting for real tile (try heated tile for those chilly winter mornings) or hardwood flooring. Both up the ante in creating a luxurious look for a space that has always been part utilitarian and part personally comforting. Be sure when you make selections to ask about finishes that keep what’s underfoot from staining. A good firm will keep you realistic and guide you to choices that work well in a kitchen that sees lots of traffic and the spills that come with it.
Warming drawer / Courtesy of Maytag
A Delivery Truck-Full of Modern Appliances
Unless you’ve got a cool, retro oven that really works, you’ll want to order a new set of appliances that coordinate well and serve your cooking needs. “You can tell if they cook by the type of range they get,” Barnette says. The cook top area is a new topic of focus these days. “Before it was the sink area,” Barnette says. “Now it’s a cook top with a nice backsplash.” She notes that detailed hoods are one of the main ways to personalize a kitchen.
In terms of ovens, Clements says he typically uses Jenn-Air and sometimes Sub-Zero/Wolf, and both Clements and Barnette recommend KitchenAid. Barnette personally uses a refrigerator with a pull-out freezer drawer at the bottom. She says it makes sense in terms of using space.
Today’s appliances come in a standard variety of finishes, but stainless steel is the most popular. “It’s really hot here,” Barnette says. “And they’re expanding on that idea. Now they’re using it everywhere throughout the house.”
Courtesy of Maytag
In addition, cooks who want a customized space may opt for refrigerated vegetable drawers in their islands or heating drawers for their bread. When it comes to placement of these smaller, specialty appliances, as well as larger ones, make sure you do many walk-throughs with your designer to create a space that will function well for you. Think about where you’ll have your bowls and silverware in relation to your refrigerator to see if preparing a bowl of cereal is going to be a relay around the kitchen or a more stationary event. Do the same with your spice cabinet, the countertop space where you’ll prepare your food, your pots and pans, and your cook top and range. Try different combinations until it feels like it fits your style.
Add Accessories to Taste
When you think about what you want your kitchen to look like, you probably imagine some of the larger details (previously mentioned ingredients) and not as much about the smaller ones. But for a really custom look, it’s all about the details. Try envisioning a backsplash that will evoke a calming mood, like aqua glass tile. Is this something you’d prefer over painted Italian tiles? And which grout color will you be able to keep clean and look at years later and appreciate?
Take the time to consider your family’s needs. Will children need a space to do their homework at a counter on the island? If so, maybe it should be a height they can reach on a short bar stool instead of a taller one. Is there a space that’s easy to hide a coffee maker so that it’s not continually on the countertop but always easily accessible for that morning cup of joe?
Courtesy of Andrew Clements
Envisioning these types of scenarios can help you achieve what you really want: a truly custom kitchen where you are happy to spend time. Maybe you already have artwork that you want on the walls. If so, be sure to leave adequate space and to paint the walls in a color that will complement your pieces. Write yourself a checklist of all the things you really want to have, then work with your designer to see how they can be done. And don’t be surprised if your designer comes up with some stellar ideas that rival your own. It’s totally OK to change your mind. Otherwise, why did you hire someone in the first place?
Prep and Cook Time
Depending on how available the products you select for your own kitchen are, a remodel with a local design firm will typically take two to three months. You’ll first meet with a designer who will generate plans and have you sign a contract. A few weeks will be spent ordering the cabinetry, floors, countertops and other major elements. You’ll make a few trips to a firm’s showroom to make selections and decide on all of the details. From there, it will take a few weeks for pieces to arrive to the company.
Once enough elements have arrived so that the remodel can begin, a crew will start the installation. Prepare for noisy workers. Walls don’t just knock down themselves. You’ll need to ask about how long you’ll be without use of some of your appliances, but never fear—when it’s all over and done with, chances are you won’t be eating fast food very often. You’ll see a team of carpenters, electricians and the like for a few weeks or even a month or two, depending on how much it takes to make your dream kitchen a reality. Be patient. It’s worth the wait. And your designer should be able to estimate a timeframe for you that’s pretty close to accurate so you’re not in the dark, waiting for the new chandelier to turn on. This recipe might call for simmering, but a tasty space is in your future.
Serve & Enjoy
When your kitchen is complete, you’ll be elated. Plan on preparing a favorite recipe the first night you are able to get in there and use it. Invite a few people over for a kitchen warming party to celebrate. You’ll be an even better hostess than before now that everything’s exactly as you want it.
(April 2008)