Q: I have been trying making cheesecakes for a while, but I fail every time! The cake always turns out so fluffy that I can’t even cut a piece. Is there an easy, foolproof cheesecake recipe that won’t make my cheesecake fluffy? Any tips?
Sent by Dolores More
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This kitchen has a rich, sophisticated city vibe that blends elements you might find in a 1920’s mansion with a few modern touches. Love the look? Want to emulate some of it in your own kitchen? Here are sources to help you get the look. Fill in the blanks in the comments!
Artwork: ______________
Cabinet Hardware: Ice box handles from Koontz in West Hollywood with a custom stain finish. “Find a piece of furniture whose finish you like and show it to a floor guy and tell him ‘this is what I want.'”
Backsplash + Countertops: Custom made 1 1/2 inch solid mahogany stained and treated with a bar top finish, much like you’d find in a Boston pub. “They will age and patina and get banged up and vary in color with heat and water stains.”
Dishwasher: Viking
Dishware: Patterned Italian plates and serving dishes are a pattern from Deruta, Italy
Faucet: ______________
Island: Made by Alpine Steel (a commercial restaurant supply) on Venice near Western, in Los Angeles. “Give them the dimensions you want, and they’ll make it – very inexpensive high quality stuff.” Covered with a marble slab.
Lighting: ______________
Microwave: Viking
Paint – Walls & Ceiling: ______________
Range: Viking
Refrigerator: Sub-Zero
Sink: Kohler
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4.5 / 5 Stars | 609 Reviews
by Jodi Regan
” Self-rising flour, beer and a little sugar make an easy, tasty quick bread that serves as a fine accompaniment to hearty entrees. ”
When we first moved into our 1919 Craftsman one of the first things I had my mind set on fixing was the kitchen. I decided to begin with the outdated breakfast nook — follow me to see where it ended up.
• Updated Breakfast Nook
Apartment Therapy
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Did you catch Heather and Dave’s eclectic House Tour over on Apartment Therapy? It’s definitely worth checking out—a truly unique home, full of varying textures, patterns, and colors. The kitchen may be the best part, though. Check out that wallpaper! See more photos below: More
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Q: I live in a college dorm with a kitchen that I share with five others. Many of my dorm mates don’t clean up after themselves — they fill the common fridge with stuff and then don’t clean it out, leave wrappers all over the counters, and let spills go into drawers. How would you suggest I communicate with them? More
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I realize that when it comes to January Food — carrot sticks, soup, legumes and other things I suspect, what with it being the third week of the month, you are already tiring of — gnocchi, thick dumpling-like pasta made from potatoes, hardly makes the cut. It’s, in fact, not even invited to the party, having no place among the sweatband-ed, pumped up, high-topped aerobicized… okay, maybe my brain went straight past “earnest attempts at resolution-inspired rebalance” to a Richard Simmons video, circa 1982. These things, they happen.
But a kale-apple-ginger smoothie, gnocchi is not. And yet, this dish from The Smitten Kitchen Cookbook is one of my favorite things to make after a month of holiday gluttony because it is both light and filling, yet warm enough for the coldest day. The thing with gnocchi is that it’s so plagued by a reputation of being bad for you that it’s presumed that if you’re eating it, your arteries/girth/sense of proportion must already be doomed so let’s just ladle on the blue cheese, okay? And, indeed, most restaurants will serve it with butter, cream, cheese and other rich ingredients, such as truffles, probably with more butter. It’s not my thing; I think such preparations wreck the delicacy that’s at the heart of perfect gnocchi, which is featherlight, dumpling-like and best appreciated in a puddle of intensely flavored broth. It’s true: I turned the Italian classic of gnocchi and red sauce into a riff on matzo ball soup, and I’m not even a little sorry.
… Read the rest of gnocchi in tomato broth + more book tour on smittenkitchen.com
© smitten kitchen 2006-2012. |
permalink to gnocchi in tomato broth + more book tour | 132 comments to date | see more: Italian, Pasta, Photo, Soup, Vegetarian
by Real_Food_Freak on Tuesday, January 15, 2013
by SlimPicksKitch on Tuesday, January 15, 2013
4.53 / 5 Stars | 489 Reviews
by bluebayou
“Finely chopped Serrano chilies make this salsa nippy and nice. Combine with tomatoes, onions, cilantro and lime juice, and this salsa is ready for dipping.”