Thursday, January 31, 2013

A Self-Installed Kitchen in Germany Kitchen Spotlight

Most German apartment rentals come without much of anything in the kitchen, not even appliances or cabinets. So Sara and Mads, the owners of this Berlin kitchen, installed everything themselves and created a kitchen out of nothing. The result is a charming mix of vintage accessories and flea market discoveries. See more photos below:

See the Full Tour: Sara's Perfectly Personalized Kreuzberg Apartment Apartment Therapy

Related: A Romantic West Berlin Kitchen

(Images: Lydia Brotherton/Apartment Therapy)


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Movable Storage: Rolling Cart Roundup

013013_xpost1615.jpgThe humble rolling cart is the workhorse of furniture. It can be used in just about every room -- kitchen, bath, laundry, office -- and, since it's mobile, it can also travel.

Rolling Carts
Apartment Therapy


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What is a Good Substitute for Cornstarch? Good Questions

Q: My roommate is allergic to corn, which while sometimes inconvenient, has been a great motivator to get us to learn to cook our own food. However, I have some recipes I'd like to try that contain cornstarch, like puddings and stir fry recipes. Are there other starches I can substitute?

Sent by nerdy

Editor: Take a look at this post for some more detailed info on different starch options:

What's the Difference? Flour, Cornstarch, Potato Starch, and Arrowroot

Readers, what substitutes do you recommend for cornstarch?

Next question?

Related:Cocoa to Cornstarch: Are These 10 Ingredients Gluten-Free?

(Image: Faith Durand)


No Brewery, No Problem: Gypsy Brewers Take Brewing to the Next Level Beer Sessions

No Brewery, No Problem: Gypsy Brewers Take Brewing to the Next Level

Considering that opening your own brewery can put you in a massive financial hole, the whole idea of "gypsy" brewing has definite appeal. You make friends with established brewers, use their equipment to create a special one-off brew, and then move on when the project is complete. It's a win-win situation that has resulted in some pretty amazing brews that wouldn't exist any other way.

Established breweries rely on solid-hitting signature beers to pay the bills, and tend to grow their brand with carefully tested special releases. With no real obligations to pay rent or please an established consumer base, gypsy brewers like Jeppe Jarnit-Bjergs ofEvil Twin Brewing and Brian Strumke ofStillwaterArtisanal Ales are free to brew...basically whatever they like.

In Boston, Pretty Things Beer & Ale Project is bringing back the kind of old-school British styles of beer that brewer Dann Paquette fell in love with in his 20's. Denmark-based Mikkeller has collaborated breweries all over the world to create beers that defy all the styles. If Brian Strumke finds a new spice at the market on one day, it may very well end up in one of his Stillwater ales the next day.

Like the brewers themselves, their beers can be hard to pin down. Stores with a well-curated selection of craft brews are likely to carry a few bottles. My suggestion is that if you see it, buy it. You won't likely see this particular bottle again.

Gypsy Brewers to Look For:

  • Evil Twin Brewing
  • Mikkeller
  • Stillwater Artisanal Ales
  • Pretty Things Beer & Ale Project

Any favorite beers from these breweries to recommend?

Related: Extreme Beers: Are Brewers Going Too Far with High Alcohol Beers?

(Image: Flickr member adambarhan licensed under Creative Commons)


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Why You Should Give Rutabaga a Chance

2013_01_31-untitled shoot-2469.jpgTurnips, kohlrabi, celery root, rutabaga. Root vegetables all, and often left for last in the CSA box by otherwise enterprising cooks who are flummoxed by their ugly looks and famine-food reputations. Among these intimidating vegetables, rutabaga looms large both because of its size, and because it is simply my favorite one of all to eat. I want to cajole you into giving rutabaga a chance. Here's why it deserves a place of honor right beside your potatoes and sweet potatoes.

2013_01_31-untitled shoot-2479.jpgFirst, the facts. Rutabaga (also called swede) is in the Brassica family, that of turnips and cabbage, and when you cut one open you get a very definite whiff of the cruciferous. Technically, rutabaga is actually a direct cross between cabbage and turnips, and it shares turnips' slightly bitter flavor. Raw rutabaga tastes milder than turnips though, almost like a carrot without sweetness. It's crisp, juicy, and just a tiny bit piquant.

In cooked dishes, though, that's where rutabagas shine. The rutabaga has a more mellow, golden appearance than turnips or potatoes, and when cooked it turns sweet yet savory like the richest golden potato you can imagine. It's less starchy, but still very satisfying.

Another plus to the rutabaga: It's actually quite easy to peel! The outer peel is usually waxed to preserve freshness all winter long, and it peels away easily with a sharp vegetable peeler. The flesh itself is very hard, but I like to slice it away in thin slices, starting from the outside.

I like to mash rutabagas with a little milk and cream, just like potatoes, or add some chunks to mashed potatoes. They add color and flavor, and all on their own they mash up deliciously golden and colorful. They are just as simple to cook as potatoes, and maybe a bit more delicious.

Convinced yet? Here are a few favorite recipes to try out...

Autumn Recipe: Creamy, Smoky Whipped Rutabaga
Rutabaga Chipotle Soup
Rutabaga and Celeriac Puree with Seared Scallops
Tip: Add Rutabaga To Mashed Potatoes

Do you cook with rutabaga? What's your favorite way to eat it?

Related: Ingredient Spotlight: What's a Rutabaga?

(Images: Faith Durand)


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We're Hiring: Kitchen Tour Contributors

Are you a great photographer? Do you enjoy blogging, writing, and seeking out fabulous kitchens? Do you have lots of friends or contacts who are avid home cooks with great, personality-filled kitchens, both big and small? Do you like telling stories in words and photos of how people cook today? If so, we may be looking for you. We are looking to hire a few new Kitchen Tour contributors for the site. Interested? Read on to see what we're looking for.

What We're Looking For

We are looking for a blogger to seek out, photograph, and write up a monthly Kitchen Tour for us. If you have strong photography and writing skills, love interviewing people and parsing out the sweet, interesting tidbits to share, and lots of friends or contacts who love cooking and spending time in their kitchen, then we could be looking for you!

What we're NOT looking for right now:
We are not looking for recipe or original feature writers. While we certainly appreciate it if you can write a good recipe, that is not the focus of this search. Please do NOT send us recipes or anything other than the requested Kitchen Tour post, which is outlined below:

QUALIFICATIONS

Time and ability to contribute at least one Kitchen Tour a month.
Lots of contacts for potential tours!
Accurate, confident, thoughtful writing skills.
Excellent photography skills and a good eye for images.
A reliable computer and high speed internet connection.
A good quality digital camera.
Photoshop, Lightroom, or Photoshop Elements.
Blogging and online media experience. Know your way around blogging systems, image uploading, rudimentary HTML.

Bonus points:
Preference will be given to bloggers in Chicago, Atlanta, Seattle, and Philadelphia.
Preference will be given to bloggers who are long-term fans of The Kitchn, and who know our voice and style well. (Read our mission statement here.)

Compensation:
Our writers are compensated by the post, with opportunities for bonuses. We pay promptly at the beginning of each month.
We also allow writers to link back to their photography portfolio or personal blog, and to gain readership from our audience of over 7 million monthly readers.

WHAT TO SUBMIT

Your name and contact information.
How you first found The Kitchn and how long you have been reading us.
What you do full-time.
Where you plan on finding kitchen tours in your area and a few pitches of tours that you think you'd be able to share if hired.
A complete sample Kitchen Tour post. See an example Kitchen Tour here and view our full Kitchen Tour archive here.

SAMPLE KITCHEN TOUR GUIDELINES

Your sample Kitchen Tour post should be complete and representative of the style and quality you would deliver on tour posts on an ongoing basis. It should consist of:

20-25 images for the tour sized to 540 pixels wide (height is flexible) emphasizing quality over quantity. A full shot list is available here.
A short intro, max 3 paragraphs.
A Kitchen Tour Questionnaire completed by the tour recipient consisting of the following 10 questions:

1. What inspires your kitchen and your cooking?
2. What is your favorite kitchen tool or element?
3. What's the most memorable meal you've ever cooked in this kitchen?
4. The biggest challenge for cooking in your kitchen?
5. Is there anything you wish you had done differently? [Answer if you renovated the kitchen. If you haven't renovated, share anything you wish was different about your kitchen!]
6. Biggest indulgence or splurge in the kitchen:
7. Is there anything you hope to add or improve in your kitchen?
8. How would you describe your cooking style?
9.Best cooking advice or tip you ever received:
10. What are you cooking this week?

A resource list for the kitchen, including links for appliances, paint colors, materials, tools, dishes, etc., where available.

DEADLINE

Monday, February 18 (earlier is always appreciated!)

We want to be wowed by your unique voice and fresh ideas! Please submit posts written specifically for The Kitchn and not for another blog.

Applications and questions can be sent via email to: Cambria Bold (click here to email). Please make sure to put "The Kitchn Tour Contributor Search" in the subject line otherwise it may be mis-routed and lost forever. Thanks!

We hope to hear from you!

(Image: Leela Cyd Ross Jessica & Charley's Chocolate Workshop and Handmade Home Kitchen)


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Sensate: Kohler's Touchless Kitchen Faucet

2013-1-31-sensate.jpgTake a moment and think about how many times a day you touch the kitchen faucet. Then think about how often your hands are messy or dirty when you do: you've got chicken juice dripping from your fingers, your hands are covered in flour from a vigorous bread kneading, or maybe your kids just came in from playing outside. If you've ever thought how convenient it would be to have a touchless faucet in the kitchen, then you should know... they do exist!

2013-1-31-faucet.jpg

I recently heard about Sensate, Kohler's new touchless kitchen faucet, and while I haven't tried it out in person, I'm intrigued. To be honest, my associations with anything touchless have always involved a little bit of annoyance and lots of hand waving and re-positioning. (Case in point: airport bathroom faucets! I swear they only come on when I walk away.) So if that's the case with this faucet, I'm a little eh on the whole thing.

But apparently the technology on this thing is far superior to your average touchless gizmo. The sensor is built to respond in 20 milliseconds for a "truly touchless and intuitive use" that doesn't require hand waving or tapping. Just pass your hand through the activation area underneath the spout to start the water flowing.

See a video of Sensate in action here

As you can see in the video above, the activation area is strategically placed to make it easy to access when you want, but not so easy that you're likely to accidentally set it off. The faucet also features a pull-down spray-head, while the single lever you see is for adjusting the water temperature (which the faucet will remember the next time you turn it on).

All in all, I could see myself being convinced. (The $675 price tag, though, is another matter altogether.) What about you? Have you tried the Sensate, or another touchless faucet in the kitchen? What do you think about it?

Find It! Sensate Electronic Pull-Down Kitchen Faucet, $675 from Kohler

Related: How To Replace a Kitchen Faucet

(Images: Kohler)


Snacks to Sustain: Menu for a Late-Night Study Session with Friends Party Menus from The Kitchn

Snacks to Sustain: Menu for a Late-Night Study Session with Friends

You may be stuck inside all night speed-reading and cramming for Friday's test, but that doesn't mean you should go hungry. Not on my watch. Gather your best study buddies, make a batch of maple-butter spiced popcorn and a few thermoses of chai, and we're in business for one seriously productive study session.

The Menu

  • Homemade Bubble Tea
  • Masala Chai Tea
  • 4-Ingredient Banana Oat Bars
  • Kale Chips
  • Milk and Honey Peanut Butter Balls
  • Cheesy Black-Eyed Pea Dip
  • Maple Butter Spiced Popcorn
  • Tropical Banana Bread with Macadamia Nuts, Pineapple, and Coconut

Snacks to Sustain: Menu for a Late-Night Study Session with Friends

Maple Butter Spiced Popcorn

The Scene

You, your study buddies, a night of open books and scratching pens before you. Some carefully chosen snacks to sustain your study session.

Make It Happen

Unless you're inviting the whole class over to study, you probably won't need allof these snacks. I'd pick one or two sweet snacks and one or two savory ones. They can all be either made ahead or made easily in a few minutes while you're taking a break. The cheesy black-eyed pea dip is also served warm and a good choice if you'd like something with a little more substance. Boba tea is a snack and a beverage in all in one, and chai is good for both comfort and caffeine.

What are your favorite study snacks?

Snacks to Sustain: Menu for a Late-Night Study Session with Friends

Cheesy Black-Eyed Pea Dip

Related:Cocktail in a Flask & Slow-Cooked Ragu: Menu for a Midwinter Sledding Party

(Images: see linked posts)


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Prepping for the Big Game: A Super Bowl Spread Inspired By Each Team's City Recipe Roundup

Super_Bowl_Spread_San_Francisco_Baltimore03.jpgThis Sunday is Super Bowl Sunday, a time for gathering and celebrating with friends to watch the biggest game from America's most popular sport. Even if you don't care too much about sports or football, there's still plenty to get excited about.The Super Bowl is a good reason to do something special, like firing up that grill or cooking a steaming pot of stew. This year, the game involves teams reigning from Baltimore and San Francisco, so in a nod to those great cities here are some recipes that'll have people paying attention to more than just the game.

The Super Bowl often involves a super spread, a veritable smorgasbord of food and drink. Here are a few recipes to make sure your event properly represents the culinary tastes of each contenders' city.

San Francisco
Sourdough bread & Cheeses, via The Kitchn: A San Francisco staple, sourdough bread goes great with a spread of cheeses and wines from the neighboring Napa Valley region. Use the fresh flaky-crusted sourdough as a plate for cheeses and to mop up the bottom of the bowl of savory Cioppino.
Cioppino, via Martha Stewart: The bay area is known for its fresh seafood. This savory stew featuring fish, clams, and shrimp will have you dreaming you're by the bay.
Lemon Cream Tart, via Blogging Over Thyme: When San Franciscans want a treat, they often nom on lemon cream tarts from the famous Tartine Bakery. Make a version yourself because a party isn't a party without dessert.
Gentlemen's Mai Tai, via MetropoChris: Did you know that the Mai Tai was first mixed up near San Francisco? Prepare a proper one, just like the original. No froofy umbrella, no pineapple juice and none of the syrupy cherries that somehow got associated with the drink as it spread in popularity.

Super_Bowl_Spread_San_Francisco_Baltimore02.jpg

Baltimore
Pit Beef Sandwich:, via Grilling 24x7: For me football is synonymous with grilling. Hook up some pit beef sandwiches Baltimore's take on barbecue over charcoal for that unmistakable chargrilled taste.
Crab Cakes, via The Kitchn: Take a tasting tour of Chesapeake Bay with some delicious crab cakes. Serve 'em up on a bun, just like they do in Maryland.
Berger Cookies, via Blue Eyed Bakers: Any city famous for a cookie is alright in my book. Whip up a batch or two of these wafer cookies topped with rich chocolate fudge and you'll know why they are the pride of Baltimore.
Bohemia Beer. Before being sold and distributed to Miller Brew Company, National Bohemian and the iconic Mr. Boh were born in the heart of Baltimore. Make a nod to the famous beer with some bottles of the more easy to find Bohemia Beer. It'll go great with that pit beef.

What will you be serving this weekend for your Super Bowl party?

Related: Super Bowl Recipe: Bacon-Cheddar Twice-Baked Potatoes

(Images: As linked)


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Recipe: Superpower Morning Smoothie Recipes from The Kitchn

2013_1_31-green-smoothie-1.jpgNow and then, a girl needs a little magic to get through and fly above it all. I have a couple of pretty gigantic projects going on right now, and while moving a mile a minute isn't my preferred way to live, it's been a reality. At times, I move so fast, I forget to eat and I get clumsy and frantic. That'll knock the wind right out of a lady's magic fairy wings. To make sure I stay on top of it all, I need a nourishing and energizing breakfast.

For years, the smoothie routine was yogurt, orange juice, and frozen fruit. But recently, I realized my morning meal wasn't delivering what I needed to make it through these whiz-bang days. I like the blended breakfast, but I needed to step it up a notch. I needed to call in the superpowers.

So I did a smoothie revamp; I added greens for vitamins, almond butter for protein, coconut water for hydration, flax oil and cinnamon for purported health benefits, and a frozen banana to make it feel decadent. I may still be moving a mile a minute, but the days when I have my Superpower Morning Smoothie, I feel balanced and graceful while I'm at it.

May your days be productive and peaceful, and may you bring great energy and magic to whatever your work may be.

Superpower Morning Smoothie

Serves 1

1 large handful roughly chopped kale, spinach, collards, or a combination
1 frozen peeled banana, cut into several pieces
1 cup pure unsweetened coconut water
2 tablespoons almond butter
1 tablespoon flax oil
1/8 teaspoon ground cinnamon

Place all ingredients in a blender and puree until completely uniform in color and all the bits of green are pulverized. Serve immediately.

Related: Add a Pinch of Spice to Warm Up Winter Smoothies

(image: Sara Kate Gillingham-Ryan)


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Whoa. A Hidden Kitchen Built Into the Wall Kitchen Inspiration

2013-1-30-inspiration_2.jpgThe first thing I thought when I saw this "now you see it, now you don't" kitchen in Germany is how nice it'd be to have the ability to hide a messy post-dinner kitchen with the press of a button, especially if you live in a studio apartment. I don't think that was their primary design consideration, but still. See more photos below:

2013-1-30-kitchen.jpg

The Hidden Kitchen by Warendorf measures five metres long and opens, garage door-style, to reveal a "working space with storage areas, shelving, extractor fan and integrated lighting." You can't really see the kitchen, so it's hard to know if it'd be practical to cook in. My guess is they didn't have a serious cook in mind when they designed this, but it still caught our attention!

Via Style park

Related: Garage Doors in the Kitchen

(Images: Warendorf)


My Kitchen Treat: Cynar Vermouth Cocktail

2013_01_27-cocktail.jpgThis week the writers at the Kitchn have been sharing a few favorite kitchen treats. My treat is something I've been making for myself for only a few weeks, but it's become a fast, furious favorite: a Cynar Vermouth Cocktail.

When I'm cooking dinner in the evening, I often like to have a small drink. It's usually just a little something to sip on, and it signals to me, emotionally anyway, that the work day is transitioning into something else, something a bit quieter. I know this isn't unusual and that many folks do the same thing. For some reason, I find it refreshing while working at home, especially: it's like a marker to tell myself that I can turn the 'work recipe mind' off and play a little more freely in the kitchen.

While wine is a typical choice (we have mini ball jars we like to pour a little in before dinner), lately I've been craving a more bitter cocktail, and dry white vermouth (like Dolin) and a splash of Cynar is where I've been landing. If you're not familiar with Cynar, it's a bitter artichoke liquor. It sounds more odd than it really is. If you like Fernet Branca, Averna, Punt e Mes or even Campari, you'd probably like it. That's it, really. No simple syrup. No squeeze of lemon or special drops of anything. Just as much vermouth as you'd like in your class and a good, healthy splash of Cynar. While I suppose I could also choose good chocolate, a buttery scone, or homemade marmalade as my kitchen treat these days, this cocktail has been really warming up winter nights in our house lately.

Related: My Kitchen Treat: An Admittedly Dorky Canning Funnel

(Image: Megan Gordon)


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For Colorful Entertaining: Modular, Stackable and Nestable Kaleido Trays

These powder-coated steel trays are a mix-and-matcher's dream. You can buy them in five different sizes and 10 colors, and arrange them however you want. How pretty would this be for displaying appetizers at your next party? See a video below:

Find It! Kaleido Trays, $16 - $78 from Design Within Reach

Related: Easy Entertaining Tip: Serve Appetizers on Trays

(Images: as linked)


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Recipe: Baked Goat Cheese Salad with Creamy Walnut Vinaigrette Recipes from The Kitchn

2013_01_31-GoatCheeseSaladED-1.jpgWarm, gooey goat cheese is not an overrated snack, and in fact, makes eating a salad seem so much more appealing. (Well, to me at least.) And when you pair the crunchy, melty nuggets with buttery pecans and bright greens, tossed in a thick walnut vinaigrette...then salad nirvana awaits.

Breaded goat cheese salads may have had their heyday back in the nineties, but I happen to think some pretty awesome foods came out of that particular decade. Call me crazy, but I still have a soft spot for barbecue chicken pizza and chocolate molten lava cake. There may have been a few duds in the bunch (remember "fusion" food?), but I don't think warm goat cheese was one of them.

Since I am always on a mission to improve "retro" recipes (although fried goat cheese might not exactly be considered nostalgic), I figured I'd take a stab at it. What I got was a really solid, tasty salad. The crisp disks of goat cheese and the buttery pecans really speak for themselvesamazing. But it's the creamy (no cream!) walnut vinaigrette that sends this salad over the top. The nutty, tangy, and slightly sweet flavors of each ingredient balance out perfectly, and the egg yolks give it some much needed "oomph." To tell you the truth, I think this might be my new "house" dressing!

While this goat cheese salad isn't exactly lunch-in-a-hurry material, it is definitely worthy of a dinner party appearance (for two or twenty.) Heck, you could even declare it a nineties flashback. Just add chocolatinis!

2013_01_31-GoatCheeseSaladED-2.jpg

Baked Goat Cheese Salad with Walnut Vinaigrette

Serves 2 as an entre or 4 as a starter

For the buttered pecans:
2 cups (8 ounces) pecan halves
3 tablespoons melted butter, divided
Sea salt and freshly ground black pepper

For the vinaigrette:
1/2 cup walnut oil
4 teaspoons red wine vinegar
2 egg yolks, preferably from organic or free-range bird (See Recipe Note)
2 teaspoons honey
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper

For the salad:
6 ounces goat cheese
2 egg whites
1/2 cup bread crumbs
1/2 teaspoon salt
Freshly ground black pepper
Mixed greens
Dried fruit, such as cherries or cranberries

For the buttered pecans, preheat oven to 325F. Toss the pecans and two tablespoons melted butter in a mixing bowl until combined. Spread in a baking dish and cook, stirring occasionally, for 21 - 24 minutes, until toasted and browned, watching carefully at the end so they don't burn.

Pour the pecans back into the mixing bowl along with the remaining tablespoon of melted butter and toss to coat. Season generously with sea salt and a few grinds of black pepper, and continue to stir until the pecans are seasoned to taste. (Pecans can be made a few days in advance and stored in an airtight container.)

For the vinaigrette, combine the walnut oil, red wine vinegar, egg yolks, honey, and Dijon mustard in a blender and puree on high until a thick emulsion forms. Season with salt and pepper to taste. Refrigerate while the goat cheese rounds are baking in the next step. (I find the dressing thickens up to the perfect consistency after it chills for a few minutes.)

To make the goat cheese rounds, preheat oven to 375F. Use your hands to shape the goat cheese into 1-inch round balls and arrange on a plate. You should have 10-12 balls. Refrigerate for 15-20 minutes to allow to firm up. Whisk egg whites in a small bowl. In another small bowl combine the bread crumbs, salt, and pepper. (Finely chopped herbs can be added, if desired.)

Remove the cheese balls from the refrigerator. Gently but firmly press each ball into a thick disk, smoothing the sides your finger. Dip one disk into the egg whites, allowing excess to drip off, then coat in the bread crumb mixture. Place on a parchment paper-lined sheet pan and continue with remaining discs. Bake for 13 - 15 minutes until golden brown and cheese is warmed through (a minute or two under the broiler will brown them more if needed.) Cool for about 5 minutes before serving. Use a small spatula to gently reshape the discs, if necessary.

Remove the dressing from the fridge and whisk gently to emulsify the ingredients again. Toss greens with desired amount of salad dressing. Arrange warm goat cheese rounds on top. Sprinkle with pecans and dried berries. Serve immediately.

Recipe Notes

Substitute pasteurized egg yolks in the salad dressing if you are concerned about using raw eggs.

The goat cheese rounds are also great by themselves, dunked into warm marinara.

2013_01_31-GoatCheeseSaladED-4.jpg

Related: Recipe: Smoked Trout Salad with Buttermilk Vinaigrette

(Images: Nealey Dozier)


My Kitchen Treat: Toe Kick Heat Register

013113_treat01.jpgWhen we reconfigured some of the cabinetry in our kitchen last year, we hit a bump in the road: a floor vent supplying heat to the kitchen was right where one of the base cabinets was supposed to be installed. We were really set on the cabinet layout, and we certainly didn't want to re-route a bunch of ductwork. So, the cabinetmaker helped us out by making an opening in the toe kick for a heat register, and we changed the floor grill to a toe kick grill:

This was an awesome accidental improvement, as a floor grill in the kitchen is a terrible crumb collector. Just reorienting the grill vertically in the toe kick took care of that problem.

But here's what makes it my kitchen treat: When I'm working at the counter on cold winter days, the heat coming from the toe kick keeps my feet warm and toasty. This simple adjustment makes a day of winter baking or a morning of reading the paper at the counter a delightful treat!

Related: My Kitchen Treat: An Admittedly Dorky Canning Funnel

(Image: Regina Yunghans)


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Tomato and Feta Muffins & Ranchero Breakfast Tostadas Delicious Links

2013_01_31-Links.jpgSavory muffins, pumpkin oat pancakes, and a grilled kale salad in today's Delicious Links.

Today's Delicious Links

Grilled kale salad with beets, figs, and ricotta - Five and Spice.

Tomato and Feta Muffins - Little Upside Down Cake.

Pumpkin Oat Pancakes - Chasing Delicious.

Ranchero Breakfast Tostadas - Sprouted Kitchen via Cooking Channel.

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