|
|
Spacial
Design
Website |
|
www.spacialdesign.com |
|
In Praise of
Potato
Pancakes

For food
lovers,
there's
nothing more
essential to
Hanukkah
celebrations
than latkes.
We begin
craving them
the minute
December
dawns, and
when the
holiday
finally
arrives, we
happily down
several (or
a dozen)
straight
from the
pan.
But why
confine
potato
pancakes to
this time of
year?
They're just
as delicious
in other
seasons. To
that end,
here are
five
recipes-a
crisp,
golden
classic and
four
creative
variations-that
will easily
make the
transition
from
Festival of
Light to
year-round
festivities.
They
incorporate
a far-flung
range of
influences,
and would be
at home on
menus from
India to New
England to
the
Southwest.
Try them as
hors
d'oeuvres or
side dishes
during the
holidays and
beyond.
Ingredients:
1 medium
onion,
peeled
4 large
russet or
Idaho
potatoes
(about 3 1/2
pounds),
peeled
2 large eggs
2
tablespoons
all-purpose
flour
6
tablespoons
vegetable
oil
6
tablespoons
unsalted
butter
Applesauce
and/or sour
cream, for
serving
Preparation:
Preheat oven
to 200°F.
Place 2
nonstick
baking
sheets in
oven.
Using box
grater or
food
processor
fitted with
grating
disc,
coarsely
grate onion
and place in
colander set
in sink.
Coarsely
grate
potatoes,
add to
colander,
and set
aside to
drain.
In large
mixing bowl,
lightly beat
eggs, then
whisk in
flour.
Press
potatoes and
onion to
extract as
much liquid
as possible,
then add to
egg/flour
mixture.
Season with
salt and
freshly
ground black
pepper.
Using wooden
spoon or
hands, mix
well, but do
not
overwork.
In
heavy-bottomed,
12-inch
skillet over
moderately
high heat,
heat 1
tablespoon
oil and 1
tablespoon
butter until
hot but not
smoking.
Drop 4 scant
1/4-cup
portions of
potato
mixture into
pan and
flatten with
spatula to
form four
3-inch
pancakes.
Fry until
bottoms are
golden-brown,
4 to 5
minutes,
then turn
over and fry
until
golden-brown
and crisp,
an
additional 4
to 5
minutes.
Transfer to
paper towels
to drain;
season
immediately
with salt
and pepper.
Keep warm on
baking
sheets in
oven while
making
remaining
pancakes.
Using paper
towels,
carefully
wipe out
pan. Add 1
tablespoon
oil and 1
tablespoon
butter and
fry 4 more
pancakes.
Repeat with
remaining
batter,
wiping out
pan and
adding 1
tablespoon
oil and 1
tablespoon
butter
before each
batch.
Serve
pancakes hot
with
applesauce
and/or sour
cream.
For a
variation of
Potato
Pancake
recipes go
to
www.epicurious.com |
|
Toasted-Coconut
Soufflés
with
Ruby-Red
Cranberry
Sauce

Ingredients
sauce
1 cup fresh or frozen cranberries (about 4 ounces)
3/4 cup cranberry juice cocktail
soufflés
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons all purpose flour
1 1/4 cups canned unsweetened coconut milk* (from one 13- to 14-ounce can)
5 tablespoons sugar, divided, plus additional for sprinkling
1 1/2 teaspoons white rum
3/4 teaspoon coconut extract
5 large egg whites, room temperature
1/3 cup sweetened flaked coconut, lightly toasted, cooled, crushed into small flakes plus additional toasted sweetened flaked coconut for garnish.
Special equipment
8 3/4-cup custard cups or ramekins
*Available
at
many
supermarkets
and
at
Indian,
Southeast
Asian,
and
Latin
markets.
Preparation
SAUCE
Bring all ingredients to boil in small saucepan, stirring until sugar dissolves. Reduce heat; simmer until berries are soft, about 6 minutes. Pour mixture through strainer set over bowl, pressing on solids to extract liquid. Discard solids in strainer.
DO AHEAD Can be made 3 days ahead. Cover and chill. Rewarm sauce before using.
SOUFFLES
Melt butter in medium saucepan over medium heat. Add flour; whisk until bubbling but not brown, about 2 minutes. Gradually add coconut milk; whisk until mixture boils and thickens, about 1 minute. Remove from heat; whisk in 2 1/2 tablespoons sugar, rum, extract, and salt. Transfer to large bowl. Place plastic wrap directly onto surface of soufflé base.
DO AHEAD Can be made 1 day ahead. Cover; chill. Bring to room temperature; whisk until smooth before continuing.
Butter eight 3/4-cup custard cups or ramekins; sprinkle with sugar, tilting cups to coat completely and tapping out any excess. Place cups on rimmed baking sheet. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 2 1/2 tablespoons sugar and beat until medium-stiff peaks form. Add 1/4 of whites to coconut base and whisk until lightened. Add remaining whites in 2 additions and fold in with rubber spatula. Fold in crushed toasted coconut. Divide soufflé mixture among prepared cups; smooth tops.
DO AHEAD Can be made 6 hours ahead. Cover and chill.
Position rack in center of oven and preheat to 375°F. Bake soufflés until puffed and beginning to brown, about 18 minutes. Transfer 1 soufflé to each of 8 plates. Top with warm cranberry sauce and garnish with toasted coconut; serve immediately.
|
|
Pot Fillers

Rohl -
Modern Pot
Filler
Over the
years, many
of the
things
commonly
found in
commercial
and
institutional
kitchens
have found
their way
into
residential
kitchens.
These
articulating
faucets save
your back! A
pot filler
eliminates
50 percent
of the work
when it
comes to
transporting
water to and
from a
cooktop.
This saves
wear and
tear on your
hands,
wrists, arms
too.
Water is
actually
fairly
heavy, as
just one
gallon
weighs a
little over
eight and
one-third
pounds. If
you measure
the amount
of water you
might boil
to make a
large pot of
pasta, you
might be
surprised to
discover you
carry nearly
20 pounds
from the
sink to the
cooktop.
When you are
doing lots
of cooking
during
holiday
celebrations,
the last
thing you
should be
doing is
wasting
energy
carrying
water around
your
kitchen.

Rohl -
Country Pot
Filler
Here are
some
pre-installation
tips to
consider:
Most pot
fillers
require a
single
one-half
inch cold
water supply
line.The
location of
the pipe
projecting
out from the
wall that
feeds the
pot filler
faucet is
very
critical. If
this pipe is
not in the
correct
location,
the pot
filler
faucet might
end up too
low and/or
it might not
fold back
completely
to nest
against the
wall. Since
some pot
fillers
swing out of
the way when
not in use,
you will
need to make
sure it will
not hit
against wall
cabinets
that might
flank either
side of the
cooktop.
You will
also need
several
other
important
dimensions,
such as the
height of
the cooktop
burners
above the
finished
height of
the
countertop,
and the
height of
your tallest
pot. When
added
together,
these
dimensions
tell you the
absolute
minimum
height above
the finish
countertop
the tip of
the pot
filler
faucet must
be. I would
always add
another inch
to be safe.
Be sure you
or the
plumber
takes into
account the
height of
the finish
flooring as
well.

Hans Grohe -
Pot Filler

KWC - Pot
Filler
|
|

Master
Suites &
Closets

In this "new
economy"
where people
are opting
to stay in
their homes
and remodel
rather than
"buy up"
they are
choosing
amenities
for the
their
current
homes that
they might
have had in
their new
house
plans. Such
amenities
might
include
larger
lighter
kitchens
that include
roll-outs,
tall
pantries,
lower open
islands (for
wheelchair
accessibility),
and
countertops,
drawers on
bottom
cabinets
rather than
doors, wider
aisles,
etc.
Bathrooms
are becoming
more
luxurious
with "spa"
like
bathtubs and
vanities.
Large built
in closets
and master
suites are
very
desirable.
Below are
two projects
that serve
multifunctional
purposes.



|
|
San
Francisco/Bay
Area
Culinary
Events

Hungry? Need
to fill
your
culinary
calendar?
Here is
where you
will find
all the
restaurant
and culinary
happenings
in San
Francisco/Bay
Area. We are
featuring a
calendar of
special
dinners,
tasting
menus,
prix-fixe
meals, food
festivals
and other
culinary
events,
including
regularly
occurring
food events
as well as
special
one-time-only
events
featuring
top chefs.
Keep
checking
back so you
can know all
that's going
on in the
world of
restaurant
and food
events in
San
Francisco/Bay
Area.
November
27-December
24
The
Ritz-Carlton,
San
Francisco's
traditional
holiday
Teddy Bear
Tea series
kicks off in
the hotel's
Lobby
Lounge.
Children are
welcome to
bring their
favorite
stuffed
animal for
storytelling,
balloons and
revelry
hosted by
Binky the
Elf and
featuring
photographs
with the
life-size
Ritz-Carlton
Teddy. Tea
(or hot
chocolate),
cookies and
sandwiches
are
provided.
Proceeds
benefit the
Make-A-Wish
Foundation.
Two seatings
daily at 10
a.m. and 1
p.m., $80
per guest.
The
Ritz-Carlton,
San
Francisco,
600 Stockton
St., San
Francisco,
CA 94108,
415-296-7465,
800-241-3333.
Through
December 31
Café de la
Presse
now
highlights a
different
region of
France every
two months
with special
à la carte
dinner menus
(in addition
to the
regular
menu).
Through the
end of the
year the
Champagne
region will
be featured,
with
appetizers
such as
salade de
homard
(lobster)
with
Champagne
dressing and
tarte
flambée au
Chaource,
and entrées
such as coq
au Champagne
and
coquilles
Saint
Jacques
Champenoise.
A selection
of
Champagnes
is available
by the
bottle or
glass. Café
de la Presse,
352 Grant
Ave., San
Francisco,
CA 94108,
415-398-2680.
Through 2009
Mission
District
winner
Foreign
Cinema,
known for
its
sophisticated
Cal-Med menu
and modern,
cinema-themed
setting,
will
celebrate
its ten year
anniversary
throughout
2009 with a
nightly
prix-fixe
tasting menu
option.
Seasonal
dishes on
the special
three-course
menu will
change
daily, and
prices are
$36 per
person or
$55 with
wine
pairings,
exclusive of
tax and
gratuity.
Couples,
especially,
are
encouraged
to secure
reservations,
as this
upscale
date-night
spot is
tough to
beat.
Foreign
Cinema, 2534
Mission St.,
San
Francisco,
CA 94110,
415-648-7600.
January
10-February
4
Foodies
looking for
a unique
getaway in
the new year
might want
to
exploreThe
Ahwahnee's
Chefs'
Holidays
series of
events in
Yosemite
National
Park,
starting
January 10,
2010. The
hotel will
host top
chefs from
around the
country for
eight
intimate
sessions of
receptions,
cooking
classes and
demonstrations,
each
culminating
in a
five-course
dinner with
wine
pairings in
the Ahwahnee
Dining Room.
Area chefs
will include
David Kinch
(Manresa), Elizabeth
Falkner
(Citizen
Cake,
Orson), Ken
Frank (La
Toque) and
Douglas
Keane
(Cyrus).
Guests can
inquire
about
special room
packages at
The Ahwahnee
and Yosemite
Lodge at the
Falls, or
opt for Gala
Dinner
admission
only. Visit
www.yosemitepark.com/chefs
for more
information
and tickets,
or call
801-559-4949.
The Ahwahnee,
PO Box 577,
Yosemite
National
Park, CA
95389,
209-372-0200;
559-252-4848.
Cavallo
Point
Cooking
Classes
601 Murray
Circle,
Fort Baker
Sausalito
339-4700
This can
make a great
gift too!!!
Family
Holiday
Cookie Class
with Chefs
Ethan Howard
and Jayne
Reichert
Wednesday
12/16 4:00
pm - 6:00 pm
Come join in
the fun!
Jayne and
Ethan will
help you
bake and
decorate a
variety of
deliciously
festive
cookies.
Pack up a
box of
cookies to
take home or
give as
gifts. This
class is
designed for
families
with
children 5
years and
older. Hot
chocolate,
apple cider
and a small
snack will
be served.
Menu to be
announced
soon
$50 per
person
Holiday
Appetizers
with Chef
Kelsie Kerr
Saturday
12/19 6:00
pm - 8:30 pm
It's holiday
time and
parties
abound.
Learn to
make a host
of simple
hors
d'oeuvres
that will
impress your
guests and
leave you
lots of
energy to
enjoy the
party. We
will toast
the season
with a glass
of bubbly
wine while
we gather
together to
cook and
eat.
· Moroccan
Carrot Purée
with Caraway
Crackers
· Wild
Mushroom and
Leek
Frittata
· Albacore
Tartar with
Capers,
Meyer Lemon
and Mint
· Mini
Italian
Meatballs
with Spicy
Tomato Sauce
· Seared
Fennel
Pollen-Dusted
Pork
Tenderloin
with Fig
Anchoïade
$85 per
person
Celebrating
Crab!
Wednesday
12/30
6:00 pm -
9:00 pm
The winter
months bring
one of our
local
treasures
into season:
Dungeness
crab! Kelsie
will show
you how to
cook, clean
and create a
few simple
recipes and
sauces to
get the best
out of our
delicious
crab. Come
and join the
party!
· Cracked
Dungeness
Crab with
Aïoli
· Dungeness
Crab, Meyer
lemon and
Endive Salad
· Roasted
Crab with
Spicy Marash
Pepper
Butter
· Fresh Crab
Cakes with
Homemade
Tartar Sauce
$90 per
person
In The
Kitchen
Culinary
School
300 Turney
Street,
Sausalito
Phone:
331-8766
Saturday
December 19
- 6:30
Cost: $45.00
Gingerbread
House!
Kids young
and old can
use their
imagination
in
decorating a
fantastic
house with
all the
adornments
that will be
the showcase
for the
holiday.
Everything
is provided
and we'll
have a few
Gingerbread
People to
snack on
too.
Kids
Cooking:
Holiday
Foods
from Other
Countries
Sunday
December
20th 10:00am
Cost: $35.00
Make a
plateful of
International
deliciousness
with Chef
Scott
Davis.Take
Holiday
Chicken from
Brazil,
Tattooed
Potatoes
from Italy,
Apple Latkes
from Israel,
and Bread
Pudding from
England,
Belgium and
the Southern
United
States
|
|
|
December
2009
Issue 8 |
|
The
Design
Dish
_____________
Keeping
you
updated
with the
latest
and
greatest
information
in
Kitchen
& Bath
Design,
Cabinetry,
Plumbing,
Lighting
and
Accessories!
|
|
Hello
Friends,
We hope
you
enjoy
our
Holiday
filled
newsletter,
including
some
wonderful
recipes,
gift and
decorating
ideas.
We wish
you and
your
family
all the
best
this
holiday
season
and a
fabulous
New
Year!!!
Susan &
Jenn
|
|
Warm
Floors &
Towel
Bars
It's
cold
outside
and
there is
nothing
like
having a
toasty
warm
floor to
come
home to!
The
warmth
of
radiant
heating
systems
in
bathrooms,
kitchens,
family
rooms,
or any
room in
your
home
makes
for a
more
comfortable
and
inviting
living
space.
Warm
floors
are
designed
for easy
installation
under
tile,
natural
stone,
carpet,
hardwood
and
laminate.
The
WarmlyYours
Company
also has
a line
called
Tempzone
which is
an
electric
radiant
floor
heating
system
that is
designed
to
install
under
most
other
popular
floor
covering
choices
including
cork,
bamboo,
vinyl,
and
linoleum.
How
Under
Floor
Heating
Works
Any type
of gas
fueled
boiler
can be
used to
provide
the heat
for a
UFH
system.
Pipes
are
usually
run
underneath
the
floor
surface
and the
heat
from the
water
passing
through
the
pipes
transfers
directly
into the
floor.
A warm
floor
creates
warm air
convection
and this
in turn
heats
the
surrounding
living
space.
Under
floor
heating
is an
exceptionally
straightforward
but
highly
effective
way of
providing
a
comfortably
warm
indoor
climate
with an
even
distribution
of heat.
Five
Reasons
to
Choose
an Under
Floor
Heating
System
for your
Home
There
are many
benefits
associated
with
Under
Floor
Heating
and
these
include:
1.
Comfort
Heat
radiating
from the
floor
upwards
is far
more
evenly
distributed
than
heat
that
emanates
from
wall
mounted
radiators.
Heat
from
wall
mounted
radiators
is
confined
to a
small
area and
rises
upwards.
This
means
that the
warmer
air
stays
around
head
height
which
does not
tend to
create
the most
comfortable
feeling.
Additionally,
compared
to
traditional
radiator
systems
there
are no
irritating
noises
arising
from
expanding
and
contracting
pipes.
2. Cost
effectiveness
and
energy
efficiency
Under
floor
heating
systems
can give
you a
15-40%
energy
saving
over
traditional
heating
methods.
3.
Health
Under
floor
heating
helps to
keep
moisture
content
levels
low
which
means
that
house
dust
mites
can be
reduced.
This
will
benefit
anyone
with
asthma
or
breathing
difficulties
or any
other
allergies.
4. Ease
of
control
With a
UFH
system,
the
temperature
of each
room can
be
controlled
individually.
Being
able to
adjust
temperature
settings
in each
room of
the
house is
a major
benefit
for any
family.
5. Space
and
Aesthetics
Under
floor
heating
saves
space
and
offers
heightened
visual
appeal
in a
home by
eliminating
the need
for wall
mounted
radiators.
Additionally,
wet
floors
dry more
quickly
and
décor is
maintained
due to a
lack of
damp
walls.
Heated
Towel
Bars
Heated
towel
bars are
not just
for
Hotels
and Spas
- and
though
they
sound
like a
high-end
product
made
only to
indulge
and
pamper,
they
also
serve
more
practical
purposes.
And if
used in
the
right
way,
they can
even
help you
save
some
money on
energy
bills.
Practical
Purposes
Although
it's
certainly
nice to
have a
warm
towel
when you
get out
of the
shower,
especially
on those
cold
winter
mornings,
a heated
towel
bar can
produce
more
than its
fair
share of
real
work.
These
units
are
extremely
energy
efficient
and
safe, so
most of
the time
they are
left on
24-hours
a day
(though
they
come
with
timers
and
on/off
switches,
of
course).
Why do
this?
Well, it
costs
about
the same
as
lighting
a light
bulb.
But the
real
beauty
is that
they can
act as a
low-impact
heating
unit for
the
home.
They're
great
for
warming
up cold
bathrooms,
which
tend to
chill
off
quickly
with
their
tile and
porcelain
surfaces.
And
heated
towel
bars can
also dry
out the
humid
air in
these
otherwise
damp
areas.
Another
Dryer?
These
products
don't
just
warm up
towels.
They're
often
used as
passive
clothes
dryers,
saving
you
money
and
effort
on
unneeded
laundering.
Put a
heated
rack in
the
kitchen
for wet
dishtowels.
Put one
in the
laundry
room for
extra
clothing
that
won't
fit in
the
dryer or
for
those
delicate
fabrics.
Plus,
they're
perfect
for
rain-drenched
socks,
snowy
hats,
and
mittens,
or
bathing
suits
that
need
quick
drying.
They're
not
fully
waterproof
though,
so watch
out that
you
don't
overwhelm
or
immerse
the
racks.
The
Technology
There
are two
basic
models
of
heated
towel
bars:
electric
and
warm-water
hydro
systems.
Electric
models
simply
plug in
anywhere,
though
they can
also be
hard-wired
into
your
home's
electrical
system
so that
they
begin
working
whenever
your
furnace
does.
The
metal
rods are
filled
with
oil, so
when
turned
on, a
filament
slowly
heats
this oil
which
then
heats up
the
metal
(it
takes
about 15
minutes
for
optimum
temperatures,
and
about an
hour to
fully
warm a
towel).
But
another
option
is
hydro-heated
systems.
Connected
directly
to your
home's
plumbing,
these
units
are
warmed
by your
water
heater,
which
makes
them
easy to
use and
energy
efficient,
although
they
will
have to
be
permanently
mounted
in your
home.
The
Variety
The
selection
is
unlimited.
You can
choose
any
material
(brass,
chrome,
nickel,
etc.)
and they
come in
almost
any size
and
design
to match
your
interior
décor.
For
versatility,
buy a
portable
free-standing
scaffold.
Save
floor
space
with
wall-mounted
rods or
horizontal
shelving.
You can
even
purchase
sturdy,
floor-mounted
racks
that
connect
directly
to your
home's
plumbing
or
wiring.
FX
Architectural
Tree 3
Bar
Villeroy
& Bach
Zehnder
|
|
|
The Best
Cookbooks
of 2009
It's a
daunting
task to
choose
the best
cookbooks
in any
given
year. To
pore
through
hundreds
of
titles
and come
up with
a list
of just
a
handful
of
"best"
designations
in a few
categories
isn't
always
so
clear-cut.
After
all,
what
qualifies
as a top
pick?
First,
the
author
must be
a
trusted
authority
with
real-world
experience,
otherwise
it's
just a
collection
of
recipes.
Second,
a theme
needs to
run from
cover to
cover in
a clear
and
engaging
voice.
And
third,
design
is key:
Better
books
boast
lush
photos,
intuitive
organization,
and
typography
that
suits
the
particular
topic
and
author.
But the
ultimate
requirement
that
needs to
be met?
The book
needs to
be
accessible
to you,
the home
cook,
whether
you're
just
getting
started
in the
kitchen
or
consider
yourself
a
serious
amateur.
We're
confident
that any
one of
these
exemplary
cookbooks
will
make for
a
thoughtful
gift
that
will
entertain,
educate,
and
nourish
you and
your
loved
ones for
years to
come.
New
American
Table
by
Marcus
Samuelsson
(Wiley)
Recipe
to try:
Corn
Bread
with
Tomato
Chutney
Chef
Marcus
Samuelsson's
cookbook
is more
than a
paean to
America
and her
cuisine:
It's a
loving
tribute
to the
diverse
people,
cultures,
and
foods
that
make
America
so
great.
Samuelsson's
own
immigrant
experience-born
in
Ethiopia,
raised
in
Sweden,
star
chef at
Aquavit,
and a
naturalized
American
citizen-offers
him a
perspective
that is
unique
amongst
many of
his
American
culinary
peers.
Through
the
photos,
we see
the
diversity
that
Samuelsson
loves.
Through
the
recipes-some
from
personal
friends,
others
from
neighborhoods
and
regions
across
the
country-we
taste
America
as it
tastes
to our
fellow
countrymen:
Empanadas
with
Peanut-Mango
Sambal,
Sour
Chickpea
Soup,
Jerk-Spiced
Catfish
with
Green
Papaya
Salad.
Samuelsson
points
out that
"American
food
will
never be
one
easy-to-define
thing-there
is an
endless
opportunity
here for
food to
morph
into
something
new and
different
and
exciting."
The
book's
celebration
of
colliding,
enmeshing,
and
re-creating
dishes
truly
captures
the
beautiful
spirit
of the
new,
modern
American
table.
How to
Roast a
Lamb
by
Michael
Psilakis
(Little,
Brown)
Recipe
to try:
Beef
Stew
with
Leeks
Michael
Psilakis,
the
culinary
force
behind
Kefi and
Anthos,
has
almost
single-handedly
elevated
Greek
cuisine
to
fine-dining
status
in New
York
City.
With his
first
cookbook,
he aims
to
familiarize
the rest
of the
country
with the
cooking
that
stirs
his soul
and
makes
critics
and
diners
alike
swoon.
The
captivating
story of
his
personal
and
culinary
evolutions
as a
Greek-American
is told
through
essays,
family
photos,
and
recipes.
Psilakis
emphasizes
that
most of
his
recipes
are for
the home
cook:
"If
using
water
instead
of stock
and
store-bought
peppers
instead
of
homemade
will get
you into
the
kitchen
to cook
recipes
from
this
book,
I'm all
for it."
Cooks
who like
a
challenge
won't be
disappointed
by the
seven
recipes
that
reinterpret
classic
Greek
ingredients
or
dishes,
such as
grilled
octopus
getting
the
treatment
as
Smoked
Octopus
with
Fennel
Purée,
Lemon
Confit &
Pickled
Vegetables.
Ad Hoc
at Home
by
Thomas
Keller
with
Dave
Cruz
(Artisan)
Recipe
to try:
Leek
Bread
Pudding
It's
natural
to
assume
that
Chef
Tomas
Keller,
the man
behind
the
country's
two most
celebrated
fine-dining
restaurants-French
Laundry
and Per
Se-is a
strict,
humorless
perfectionist
churning
out
elitist
food.
But read
his
latest
cookbook
featuring
family-style
meals
served
at his
casual
eatery
of the
same
name,
and you
may
reconsider
those
severe
impressions.
For one,
Keller
smiles
throughout
the
book.
More
importantly,
these
recipes
are
accessible.
Intended
for
sharing
with
friends
and
family,
this
cookbook
features
familiar
and
homey
recipes:
Green
Beans
and
Potato
Salad,
Chicken
Potpie,
Apple
Fritters.
A
teacher
at
heart,
Keller
offers
up
"lightbulb
moments,"
sharing
tips
that
stem
from
"years
of
restaurant
cooking
that
apply
equally
well at
home."
Sample
advice:
Use the
pasta
machine
to roll
other
doughs
"into
thin,
even
sheets,
such as
flatbread."
These
recipes
aren't
always
the ones
you'll
turn to
after a
long
workday,
even if
"no
immersion
circulator
is
required,"
but by
stressing
quality
ingredients
and
applying
precision
to your
own
repertoire,
Keller's
already
helped
elevate
what may
have
been a
mundane
meal
into
something
special.
The
Conscious
Cook
by Tal
Ronnen
(William
Morrow)
Recipe
to try:
Gardein
"Chicken"
Scaloppini
with
Shiitake
Sake
Sauce,
Braised
Pea
Shoots,
and
Crispy
Udon
Noodle
Cakes
Vegans
have
always
lived on
the edge
of the
culinary
scene,
but Chef
Tal
Ronnen's
book may
help
steer
the
outsider
image
away
from
counterculture
and
toward
the
mainstream.
Best
known
for
preparing
vegan
meals
for
Oprah
Winfrey's
21-day
cleanse
in 2008,
Ronnen
wasn't
always a
vegan,
much
less
vegetarian.
In his
book he
states
"I
didn't
abandon
my taste
buds [by
becoming
vegetarian].
I took
them
with
me." His
emphasis
on taste
and
texture-and
even on
the
visual-gives
his
recipes
a unique
spin. A
good
portion
of his
recipes
call for
Cashew
Cream as
a dairy
substitute,
and for
his
Artichoke
Ricotta
Tortellini
with
Saffron
Cream
Sauce,
he
reveals
that
using
red palm
oil
gives
the
pasta "a
yolky
color."
The
elegant
plating
of the
dishes
shows
that
vegan
dishes
can be
as
beautiful
as they
are
healthy
and
delicious.
The
ultimate
testimonial:
Many
recipes
will
have
even
meat-eaters
salivating. |
|
Featured
Products
Jenn-Air
Wall
Oven
with
Glass-Touch
Screen
A new
Jenn-Air
wall
oven
collection
includes
an oven
that
claims
not only
the best
performance
in the
industry,
but
several
other
exclusive
features,
including
the only
touch
screen
control
with an
image-enabled
cooking
guide.
The new
high end
wall
ovens
belong
to the
most
advanced
and
luxurious
Jenn-Air
appliance
line,
and have
just
become
available.
By
combining
greater
precision
and
consistency
with
intuitive
controls
and a
visual
guide
that
helps
with
timing
and
temperatures,
the new
Jenn-Air
wall
oven
gives
you an
edge
that can
make the
difference
between
good
results
and
extraordinary
ones.
The
7-inch,
glass-touch
screen
is the
largest
of its
kind and
features
Touch
Anywhere
technology,
ensuring
that
your
Jenn-Air
wall
oven is
extremely
easy to
use.
An
interactive,
menu-driven
Culinary
Center
helps
you
achieve
desired
cooking
results
by
considering
a range
of
details
such as
the food
category,
food
type,
desired
doneness
and even
the type
of pan
used.
Color
images
illustrating
desired
doneness
levels
combined
with
exclusive
visuals
showing
how and
where to
insert
the
temperature
probe
for
variety
of
dishes
offers
cooks
further
assurance
that
their
dishes
will be
cooked
to their
specifications.
AEG
Electrolux
coffee
maker
The new
fully
integrated
AEG-Electrolux
coffee
maker,
PE3810-M
makes
coffee
making
easy
with its
electronic
touch
controls,
pre-programmed
coffee
selection,
LED
display
and
halogen
light.
Finished
in
fingerprint
proof
stainless
steel,
the
PE3810-M
provides
an
endless
supply
of
quality
espresso,
cappuccino
or your
preferred
style of
coffee.
This
coffee
maker
has a
hot
water
dispenser
for
coffee
drinks,
hot
chocolate
or tea
making
and
steam
spout
for
frothy
milk
drinks
too. The
multi-cup
option
gives up
to 6
cups of
coffee
in one
go and
its
telescopic
shelf
runners
make
cleaning
and
filling
a
breeze.
It uses
fresh
coffee
beans
for
truly
authentic,
delicious
tasting
coffee.
Shown
with the
co-ordinating
accessory
drawer,
PKD6070M
which
keeps
everything
stylishly
close
by. All
accessories
of the
new AEG
Electrolux
coffee
maker
are
dishwasher
safe.
Available
in the
end of
December
2009. |
Spacial
Designs
Cabinet
Line
Promotions
Some of our semi-custom and custom cabinetry lines
have amazing quality cabinets to offer; but some are currently passing along additional savings to you!
Please see the list below for current offers:
Aristocratic Cabinetry - has extended it's 10% discount through December 31, 2009.
Spacial Design is still offering an additional 10% discount on all cabinetry orders through the month of December 2009.
NOTE: Existing estimates already have this discount factored into the final cost.
|
|
Decorating
for a
"Green"
Holiday
Season
For as
much as
we enjoy
the
holidays,
they
certainly
can
create a
ton of
waste.
It turns
out some
things
can sans
scraps,
and you
can
certainly
waste
less if
you make
a few
changes
to your
routine.
Check
out
these
tips to
help you
cut your
debris
and
celebrate
the
holidays
as green
as can
be.
Remember
the days
when the
house on
the
street
with the
most of
lights
and
décor
was
considered
the best
on the
block?
Times
have
certainly
changed,
and
nowadays
those
homes
are
viewed
as
energy
guzzlers.
Holiday
lights,
simply
put,
cannot
be
considered
waste
free.
The
energy
they use
is not
necessary
for day
to day
living,
so using
them
means
that
you're
always
"wasting
energy."
But they
are so
festive!
So,
there
are
certainly
ways to
decrease
the
amount
of
energy
you
use/waste
when
using
twinkle
lights.
In the
last few
years
holiday
LED
lights
have hit
the
market
and
proven
to be
quite
popular.
LED
lights
use 95%
less
energy
than
traditional
Christmas
lights
and can
be used
both
indoors
(on a
tree)
and
outdoors.
Over the
month a
string
of 500
traditional
holiday
lights
would
cost
about
$18.00;
if you
are
using
LED
lights
instead,
the cost
is only
be
$0.19.
Clearly
there is
a big
savings.
Another
perk
about
LED
strings
is that
the
whole
string
won't
die out
just
because
one bulb
calls it
quits.
Reduce
Energy
Waste
LED
lights
are
available
almost
everywhere
these
days.
Even big
box
retailers
like
Target
are
carrying
them. We
like the
selection
at
Holidayleds.com,
which
carries
a full
selection
including
pink or
purple.
Plus
it's got
replacement
bulbs
and the
lights
come
with a
lifetime
warranty.
Solar
LED
lights
are even
more
efficient.
They use
solar
power to
recharge
batteries
that
power
the
lights
for up
to six
hours
each
night.
We found
a nice
selection
here.
www.eartheasy.com
Save
Energy,
Even
With
Incandescents
Now,
what to
do if
you
already
have a
set of
working
incandescent
or
traditional
holiday
lights?
We
advise
you use
those
first
before
switching
to LED.
Buying
LED
lights
still
means
creating
production
and
manufacturing
waste
(watch
the
Story of
Stuff if
you have
any
questions).
www.thestoryofstuff.com
So use
up what
you've
already
got
before
you go
out and
buy new.
There
are
additional
things
you can
do to
save
energy
even
with
traditional
twinklies.
For
starters,
don't
leave
them on
as long;
definitely
don't
leave
them on
after
everyone
has gone
to bed.
Second,
consider
downsizing
your
display.
The
fewer
lights
shine,
the less
energy
you
guzzle.
As with
all
electronics,
once you
can no
longer
use your
lights,
do not
throw
them
away in
the
trash en
route to
the
landfill.
Contact
your
city or
county
to find
out
where
your
local
hazardous
waste
drop off
location
is to be
sure you
dispose
of them
properly.
There
has been
a
longstanding
debate
over
which is
the more
environmental
alternative
between
real
trees
and
artificial
versions.
Reduce
Your
Waste:
Buy
Local
and
Organic
If
you're
going
the fake
tree
route,
be sure
to buy
one made
in
America.
Not only
are you
supporting
the
local
economy,
you will
lower
the
emissions
from
transporting
it while
decreasing
your
risk of
having
chemicals
and
other
toxins
in your
yuletide.
If
possible,
buy a
used
American-made
tree so
you're
not
adding
to the
production
waste
chain.
If at
any
point,
you need
to
dispose
of this
tree,
try to
donate
it to
charitable
organizations.
Most of
them are
not
recyclable
so once
they are
discarded
they'll
just rot
in the
landfill.
If
you're
going
for the
real
deal,
look for
a tree
that was
grown
organically
and as
locally
as
possible.
You can
also buy
a
"living
tree"
and
plant it
after
the
holidays
to enjoy
year
after
year.
Once the
holidays
are
over, be
sure to
take
your
tree
somewhere
it can
be
recycled.
Most
communities
have a
compost
or
mulching
program.
For
some,
the
beautiful
gift-wrap
is just
as
important
as the
gift.
However
when the
gift-wrap
is made
from
virgin
trees
and
chlorine
bleached
paper
it's not
so
pretty
after
all.
There
are a
lot of
post
consumer
recycled
paper
gift
wraps
available
on the
market,
but why
not
consider
using
what
you've
already
got,
whether
it's old
newspaper,
magazines,
shoe
boxes or
event
gift-wrap
you
received
from the
year
before.
There
are tons
of ways
to be
creative
about
how you
present
your
gifts.
Waste
Free:
Try to
save the
gift-wrap,
bows and
ribbons
you
receive
from the
year
before
(or
other
celebrations)
to use
next
year.
Often if
you
remove
the
wrapping
carefully
enough
you can
get a
second
or even
third
use out
of it.
You can
also try
thinking
small:
sometimes
a simple
holiday
ribbon
is all
you need
to wrap
a box or
a set of
books.
See what
paper
and
other
scraps
you've
got
lying
around:
old
fabric,
shopping
bags,
maybe
even a
canvas
bag you
don't
really
use. Add
a little
flare
with
rescued
ribbons
or get
creative
and
color or
paint!
|
|
Spacial
Design
is on
Facebook!!!
Social
media
more
than
ever is
the new
way to
communicate
with
past,
present
and
potential
clients.
We will
be
featuring
client
project
photos,
as well
as
upcoming
seminar
information.
Become a
fan
today by
visiting...
www.facebook.com
search
for
"Spacial
Design"
|
|
|
Special
Offer
We
appreciate
all of
your
wonderful
referrals
to
family
and
friends
and now
we want
to give
back to
you. By
referring
a friend
to
Spacial
Design...
we would
like to
offer
you a
gift!
That
means
for any
referral
that
leads to
a
retained
Kitchen
or Bath
client
OR a
kitchen
cabinetry
sale, we
will
send you
a
$200.00
gift
certificate
to your
favorite
restaurant,
Spa or
retail
store.
|
|
|
Warmly,
Susan
Susan
Lund,
AKBD
Spacial
Design
|
|
|