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March 17, 2018 |

Archive for » March 17th, 2018«

Table Talk: Make a meal, not a mess

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Looking for new chef’s gear? These are the very best we tested this year.
Reviewed.com / Jeremy Stamas, Jackson Ruckar, Mike Roorda

There’s no getting around it: Cooking is a messy business, which is why I don’t like cooking shows. Ingredients, many exotic, are pre-measured into glass custard or measuring cups that magically disappear after emptying. New pots and skillets gleam. The TV kitchen will have ample work surface, top-of-the-line appliances, hand tools and chef-quality knives. The perfect outcome is accomplished by a cook wearing a designer apron over his/her fashionable street clothes.

I call it fantasy food.

However, putting together a meal needn’t leave the kitchen or the cook a mess.

A few suggestions, each developed in real time, from necessity:

•When cooking for a crowd, plan to wash and put away as many prep tools as possible before the meal is served. This is especially important when the open kitchen is part of the dining area. Take a few minutes to rinse salad and dinner plates, stash in dishwasher before dessert. That way, you won’t face a log jam.

•Bake early in the morning when nothing else is going on…one less mess pre-mealtime. Same goes for long-simmered soups or stews, which usually taste better after a few hours rest.

•When preparing a recipe, keep a basin of hot, soapy water in the sink. Quickly wash and reuse the same measuring cups, spatulas, knives.

•Save a few plastic grocery bags from the recycling bin. When peeling and prepping fruits and veggies, place the cutting board on a bag, scrape mess onto the bag, tie up and toss in the garbage.

•After transferring food from pot, skillet or roasting pan to heated serving dishes, fill pots with soapy water and leave in still-warm oven. Soaking makes clean-up easier. Remove and wash one pot at a time after loading tableware in dishwasher.

•Dress for success. I have “cooking clothes,” mostly old, loose, stained (but clean) T-shirts, sweat shirts and pants — convenient for wiping hands, absorbing splashes. The few aprons I own are terrycloth, for the same reason.

•The worst messes occur on the range or in the oven. When a pot boils over and into the drip pan remove pot to another burner and clean the messy one when cool. Otherwise, a greasy liquid may catch fire, set off smoke alarm and make a worse mess. Burned pots — inevitable. The old-fashioned way still works: cover bottom of pot with baking soda. Fill with water, add ¼ cup vinegar, boil for a few minutes, let water cool. Pour off and scrub lightly with steel wool pad. Never bake a fruit pie without a drip pan, or foil.

•Explore alternate means: Browning meatballs in a skillet before adding to sauce is a guaranteed mess. Instead, arrange on a foil-lined baking sheet and broil until crusty on top. No need to turn; just add to bubbling sauce, cover, and simmer for 30 minutes. All this requires thinking ahead — but so worth it. Because any meal tastes better minus the mess.

Contact Debbie Salomon at debsalomon@nc.rr.com

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Southern Colonial charm – Dayton Daily News

Highlights: More than 7,000 sq. ft., 5 bedrooms, 5 full and 1 half baths, 2-story, brick, built in 2000, many updates and luxury features, all appliances, finished lower level with full bath, floored attic, porch, deck, patio, fence, in-ground pool, waterfall, attached 3-car garage

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Low profile, high style: Kitchens go with flow

Kitchens tend to be designed as star players on the residential stage. Their role is often aspirational — pro chef’s lair, for example, or the country kitchen from that Italian movie you loved.

But there’s a different story being played out by some kitchen designers today: kitchens that merge seamlessly into the rest of the main living space.

Sometimes that’s because there are space limitations — a smallish apartment, for example, where the kitchen is cheek-to-jowl with every other room. Or there may be plenty of space, but no walls, so each living zone looks into the next.

Some new kitchens are nearly invisible; others employ decorative and design elements that assimilate them into the look of adjoining spaces. Cabinetry is the same style, color, material and finish as other furniture. The color palette is the same or complementary. Lighting and accessories echo those in the principal rooms. Flooring is consistent throughout. Appliances are integrated. Even the island and countertops reflect materials used in adjoining spaces.

The Dunagan Diverio Design Group in Coral Gables, Florida, recently completed a Miami penthouse project with an open floor plan. The clients loved to cook and needed lots of space that functioned well.

“But they also wanted the kitchen to have clean lines and be completely integrated into the home’s design,” says firm co-founder Charlotte Dunagan. “We created a kitchen that flowed directly as part of the great room and living space. The concept we aimed for was to conceal as many of the appliances as possible, even going so far as to find a white oven to blend into the white cabinets.”

It was important to have the finishes all work together, says her partner, Tom Diverio.

“The kitchen really becomes part of the space, especially with the neutral oak wood flooring that continues throughout the home,” he says.

Pale walls in the open layout allowed for the residents’ art collection to carry through, further integrating the kitchen into the home.

Architect Dan Brunn in Los Angeles says he, too, keeps flooring the same throughout an open-plan house.

“The dining room and living room are typically connected to the kitchen, so we make the kitchen feel more ‘domesticated,’ less like a stainless-steel lab,” he says. “One of my favorite things is to specify full custom-front appliances.”

New York designer Amir Khamneipur took a similar approach with his Park Avenue apartment.

“I used flat-panel, semi-gloss-painted cabinetry throughout my kitchen,” he says. “The flat panels allow the kitchen cabinets to read as architectural elements. The geometry, symmetry and balance of lines created by the cabinetry seams were purposefully aligned with mirror work and fireplace height. These different elements coincide to create a harmonious look.”

Khamneipur chose a cream-and-neutral color palette for the minimalist kitchen, reflecting the serene vibe of the apartment. And he added a few clever features, like furniture-style legs on the kitchen island to reflect the neoclassical lines of a sofa and pedestal table across from it.

HomeStyle on 03/17/2018

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Prost Kitchen + Bar adds to USF area restaurant scene | tbo.com

TAMPA In German, prost means cheers, but at Prost Kitchen + Bar, diners have plenty of options beyond just German food and beer.

“Its a European gastropub,” said owner Cody Jay. “It does have a lot of German influences, but we try to touch on all different kinds of things.”

Since opening in late January on Bearss Avenue, Prost Kitchen + Bar has been frequented by University of South Florida students, staff, and faculty. USF President Judy Genshaft has even stopped by.

“Everyone loves the food,” said Jay.

The menu features charcuterie, sausage skillets, salads, pub sandwiches and burgers. Entrees include fish and chips, short rib, and jaeger schnitzel. There are daily specials, such as Taco Tuesday, and a special late night menu. Brunch is available from 11 a.m. to 3 p.m. on Sunday, featuring $8 bottomless mimosas.

There are 22 beers on tap, including premium import beers and local craft beers. Wine and specialty cocktails such as the rosemary greyhound and prost mule are available.

The restaurant will hold a St. Patricks Day celebration Saturday (March 17). There will be $3 green beer all day, $8 bottomless mimosas from 11 a.m. to 3 p.m., a cornhole tournament and live music.

Prost Kitchen + Bar is located at 2802 E Bearss Ave. It is open 11 a.m. to 10 p.m. Sunday- Wednesday, and 11 a.m. to 1 a.m. Thursday-Saturday. For more information, call (813) 466-5249, or visit prostkitchen.com.

SHARE YOUR NEWS: If you have an item for Everybodys Business, contact Danielle Hauser at [email protected]

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Southern Colonial charm

Highlights: More than 7,000 sq. ft., 5 bedrooms, 5 full and 1 half baths, 2-story, brick, built in 2000, many updates and luxury features, all appliances, finished lower level with full bath, floored attic, porch, deck, patio, fence, in-ground pool, waterfall, attached 3-car garage

Category: Dinnerware  Tags: ,  Comments off

Atlantic Records/Hear It Loud announce signing of Skillet’s Jen Ledger to solo endeavor

1859 Whitehaven Road, Grand Island, NY 14072
Phone: 716-773-7676
Fax: 716-773-7190

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