The Weekend Gourmet » People

Julia’s Kitchen at the Smithsonian

admin — Sat, 20 Feb 2010 22:39:26 +0000

You may have already read that I am attempting to do Kitchen Remodel. Well, it is only a part remodel, in actuality because I am going to redo and reuse all my old cabinets, keep all existing appliances (luckily, all newer) and try to stay otherwise on a limited budget. This is not exactly easy considering the cramped, dark, poorly laid out kitchen that I started with.

As a result, I have spent most of my time and dollars thinking about and trying to improve basic functionality. The focus is concepts of space planning and layout — and lighting — also very important. So I decided to take a gander at Julia’s Child’s Kitchen, now memorialized in the Smithsonian Institution, to see how she had things arranged. I figured, why not? Julia moved into her Cambridge home in 1961, the same year my house was built. Her kitchen was 14 x 20, which is pretty close to the overall space I now have allocated to mine. Her cabinets are now dated (like mine) and she had none of the most modern and pricey conveniences (also, like mine). Nevertheless, for 45 years she used this kitchen to cook up a storm and a filmed a cooking show there to boot! Apparently, quite a lot of thought was put into the design of her kitchen, both to accomodate her prolific kitchen artistry and her 6’2″ frame, as well as the TV show she filmed there.

So, low and behold, Julia Child’s Kitchen is proof that a functional space does not always have to look like one in a magazine! happended to stumble along the interactive online version of the kitchen recently and found it to be pretty cool, so I thought I would share the link.

Julia’s Online Interactive Kitchen allows you to browse the various work stations on her kitchen, giving you and idea how she organized her tools and supplies, and how she stored her dry goods. It also has vignettes featuring personal and kitschy items she had in her kitchen, sharing with online users more of her unique personality.

Noteworthy Areas of Julia’s Kitchen:

The Wall of Pans - She has an entire peg board wall of cookware, much of it copper or copper bottomed. She also has peg board racks for lots of cooking tools and gadgets in various areas of the kitchen. I like the idea of the convenience and it showcases her nice items beautifully, but I am not jazzed about the pegboard. IMHO, Pegboard and particle board have NO place in a Hawaii kitchen, with the humidity here. They just don’t last well. She did paint it a lovely French Blue, but I need to use this idea a bit differently in my own kitchen.

Mixed Working Surfaces - I like that Julia has a variety of working surfaces in her kitchen. She has an integrated stainless steel sink/drainboard counter, a separate butcher block, and maple countertops on three different work stations. She had no soapstone, granite or other hard surfaces. I’d like to see concrete counters with an integrated drainboard into my farm sink in my own kitchen and at least one hardwood work space, most likely on my center island.

Work Stations - Julia had all her baking and pastry supplied organized on one side of the kitchen. She kept her oils and vinegars by the stove. She did a good job in organizing her work stations for maximum functionality.

I am using a similar concept in my own kitchen, creating three (besides the stovetop and sink) functional areas:

(1) Beverage Center: located between the refigerator and sink. This is where glassware is kept. Near the water/ice maker. The coffee maker and grinder are here, as well.

(2) Wet Prep Area: Between sink and stove. Pull-out garbage underneath, for easy disposal. Cutting block here. Knives above. Perfect for cutting and chopping and getting ingredients straight to the pan, with easy clean-up to sink.

(3) Dry Prep Area: On kitchen island across from sink, stove and refigerator. Integrated cutting surface here. Perfect place to make a sandwich or mix ingredients.

Colorful Painted Cabinets – I love colorful kitchens! Julia’s was blue and green. (Mine is going to be green with accents of bamboo and dark wood.)

Personal Touches - Julia’s Kitchen has many personal touches and even some unique one-of-a-kind items, which I like. Not too sure about hanging paintings on my cabinets doors, but to each his own. Some people like kitchens that are sterile and minimalist, but I like a little personality.

What do you think about Julia’s kitchen? What do YOU like and dislike? What are your best tips for desiging a functional kitchen?

A’Table Gourmet Cooking – Private Chef Classes & Dinner Parties

admin — Sat, 03 Oct 2009 21:03:02 +0000

My girlfriend, Kasandra, got an amazing gift for her birthday this year: a private in-home gourmet cooking class and meal. I was fortunate enough to be invited to share in the food and fun. The class was conducted by private chef, Aline Steiner of a’ table Hawaii, on Oahu.

Not to be confused with a caterer, Aline comes to your home with uncooked ingredients and all the necessary cooking gear, to prepare a pre-selected meal for 1-25 people to be served in your own home. Using your kitchen, she can prepare the entire meal, without assistance from the host/hostess, for a dinner party or other special evening. Or, as done for us, she prepares an entire meal as a cooking class, for up to about 6 people, depending upon how many people the kitchen will comfortably accomodate.

The a’table process started with a pre-event meeting between Kasandra and Aline. Kasandra chose the specific dishes that we prepared from a few suggested menus Aline had provided. The evening of the party, we showed up with nothing but our appetitites and Aline had done all the shopping.

The Menu:

Sauteed Mushrooms with Aoli on Crostini

Scallops Tequila Ceviche in Cucumber Cups

Seared Lamb Chops with Rosemary Balsamic Reduction Sauce

Roasted Tomatoes w/ Saffron & Thyme

Ricotta Gnocchi

We started with the Truffles, made from chocolate ganache and dipped in walnuts, coconut or seseame seeds and finished with the Lamb. In between, we sampled the appetizers and made all of the other delicious dishes, including homemade gnocchi, without using any potato! This was my favorite – total comfort food. Recipe is below.

In the end, we enjoyed a delicious feast and I also learned a few things I didn’t know. I would highly recommend Aline to anyone who would like to learn to prepare some new dishes, in a fun group setting, or for a dinner party, where you would like to really be able to relax and enjoy your guests.

a’table Hawaii 808-221-3784
http://www.atablehawaii.com/

Aline’s Recipe for Ricotta Gnocchi
Ingredients:
1 lb Whole Milk Ricotta
2 egg Yolks (M-L)
1/4 to 1/2 tsp Fine Sea Salt
1/2 Cup Parmesan Cheese
1 cup All-purpose Flour, plus extra for dusting the dough/board

Make sure your work surface and hands are very clean. Drain the ricotta over a colander to rid of any excess liquid. Have a large baking sheet, lined with parchment paper ready.

Into a large bowl, add the ricotta cheese, egg yolks, salt and freshly grated parmesan cheese. Mix well. Now add the flour and stir in briefly, just until combined – the dough will be quite sticky. Form a loaf and cut into 4 pieces and wrap 3 of them with plastic wrap.

Generously dust your work surface and hands with flour. Take the unwrapped piece of dough and roll it back and forth on the work surface, while applying gentle downward pressure. Form a long narrow cylinder of dough, about 18-20 inches in length, and about as thick as your index finger. Lightly dust with flour. Cut the cylinder into about 1 inch pieces and arrange in single layer on the baking sheet. Cover baking sheet with plastic wrap and set aside. Repeat these steps with the remaining 3 pieces of dough, placing the cut pieces on the same baking sheet, but making sure that all pieces are in a single layer and that none are touching, so that they won’t stick to each other. You can freeze the gnocchi like this, so that you can bag them and store in the freezer.

To cook, bring a large pot of water to a boil, add a generous pinch of salt, and reduce heat untilt he water bubbles lightly. Add the gnocchi and stir once, so they don’t stick to the bottom of the pot – and then let cook until they start floating to the top. Depending upon the size of the gnocchi, this may take 2-4 minutes. Remove from water with a slotted spoon and drain in a colander. Spread out in single layer on a baking sheet. You can reheat the gnocchi gently in a sauce and serve, or pan fry in a little olive oil and/or butter to lightly brown them before tossing with cheese or adding to a sauce. Enjoy!