How to Make Your Tiny Kitchen Feel Huge in 6 Easy Steps

Here is a very interesting article from Dwell Magazine with some great ideas.
How to Make Your Tiny Kitchen Feel Huge in 6 Easy Steps
Just because your kitchen is on the smaller side doesn’t mean you can’t make it as efficient and effective as possible.

When a kitchen lacks space, everything seems a bit more difficult. From inadequate storage to compact countertops, suddenly the act of cooking feels more like a challenge than an enjoyment. However, if the scenario above sounds familiar, we encourage you not to throw in the towel just yet.

By keeping the six guiding principles below in mind, you’ll be steps away from transforming even the tiniest of spaces into a pleasant place to cook, bake, eat, and gather.

1) Keep the color palette simple.

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When you’re lacking square footage, it’s usually best to stick to a simple, neutral color palette. Not only will this assist in making the space feel bigger, but it will also avoid a claustrophobic feeling of being overpowered by color, as bright shades can quickly feel overwhelming.

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Most commonly, a crisp shade of white is used as the main color in smaller kitchens—often in a reflective finish—to keep the space feeling bright and airy. To further create the illusion of a larger space, opt for a glossy finish on cabinets. This finish will reflect light, instantly making the kitchen feel more spacious.

2)Maximize every inch of storage.

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A large majority of people don’t realize how much-underutilized space there is in even the most basic of kitchen cabinets and drawers. Areas like triangular spaces and narrow nooks might seem awkward and unusable, but they can actually provide additional storage for smaller or less frequently used items.

Even the insides of cabinet doors can be used, hooks can easily hang utensils, cleaning supplies, and other supplies.

3) Opt for appropriately sized appliances.

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When selecting appliances for a smaller kitchen, remember to start with appliances that aren’t oversized. For instance, a 36-inch stovetop can take away valuable cooking space in a tiny kitchen, and chances are you don’t need more than four burners to begin with.

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Similarly, a tall, narrow fridge can also free up more counter space rather than a wide, short fridge. That said, make sure to measure the size of your space and choose appliances accordingly, as many items come in a wide range of dimensions.

4) Invest in specialty drawers and cabinets.

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Whether it’s a pull-out spice compartment or a Lazy Susan placed in a corner cabinet that’s often underused, specialty drawers are often the unsung hero of a small kitchen. These fittings can be purchased from a range of kitchen supply stores, and are a phenomenal way to maximize space and stay organized.

5) Let your cookware be your art.

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Artwork is an essential way to infuse personality and meaning to a space, but when your kitchen is on the smaller side, let your dishes, cookware, and cookbooks do double duty and function also as a display.

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Whether it’s hanging copper pots or displaying your glasses and plates on open shelves, arranging ordinary objects in aesthetically conscious ways can provide both beauty and function Furthermore, it will assist with staying neat and tidy—which is another key to maximizing function in a small space—and will also help you avoid accumulating clutter, as everything will be showcased.

6) Supply sufficient lighting.

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When a small room is not sufficiently lit, it immediately feels drearier and more cramped. If your kitchen only has one light fixture, consider under-cabinet lighting. This is a great option that takes up no counter space, provides adequate lighting, and is virtually invisible at first glance.

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How to Make Your Tiny Kitchen Feel Huge in 6 Easy Steps

7 Design Tips For a Chef-Worthy Kitchen

This a great article from Dwell Magazine.

If you have serious culinary chops and take pride in preparing meals that wow your family and friends, keep these tips in mind when designing or renovating your kitchen.

If boiling eggs is not your forte, and you’d much rather eat out than experiment with new recipes, then a basic kitchen may be all you need. But if you’re serious about cooking and love nothing more than spending hours trying out new dishes that’ll impress guests at your next dinner party, then here are some elements to incorporate for a professional-grade kitchen.

1. The Magic Triangle

When planning the layout for your kitchen, refer to the “kitchen work triangle” with the cooking area, sink, and refrigerator at its three points. Though modern kitchens have evolved, and it is sometimes geometrically impossible to abide by this configuration (for example, in a single wall kitchen), the triangle is a good concept to keep in mind when designing to maximize functionality and ease of movement.

What they did not talk about is the new triangle, where the refrigerator is off to the side and a little out of the way.  There needs to be space across from it or beside it to put food when cooking, but it does not absolutely need to be part of the triangle anymore.  I love the cooktop part of my triangle, as I am working there, more than in the refrigerator. (unless I am really hungry)

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2. Two Sinks

Install two sinks so that you can clean fruits and vegetables in one while washing or stacking used pots and pans in the other. Ensure that the sink is deep and the faucets are high, so you don’t have to worry about water splashing onto the countertop as you strain your pasta or wash your dishes.

I have a little different take on this.  My utility room is adjacent to my kitchen, so I added a large stainless sink in there if I need a place for pots and pans.  If I am entertaining, I do not want my guests to see dirty pans in my kitchen, so this works great! 

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3. Plenty of Durable Work Counters

As a home chef, you’ll be engaged in many food preparation tasks, so think about how to maximize counter space. Surface counters made of quartz, laminates, and solid surfaces are good choices for their durability, and antibacterial and anti-staining properties. Such surfaces are ideal for areas where you’ll do the most peeling, chopping, and blending.

Quartz is the new popular countertop and it is great, but if you select a plain one, be prepared to constantly be cleaning it, as it shows every spot.  I love a good granite that hides a little.  

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4. Built-In Appliances

Integrated appliances are your best bet for freeing up space, hiding unsightly electrical cords, and getting a clean, streamlined look. Wherever possible, choose built-in ovens, dishwashers, coffee machines, microwaves, and pullout fridges. This will help free up more counter space and make your kitchen look much more inviting.

I love making my dishwasher and refrigerator look like cabinets.  Now there are drawer refrigerators and freezers.  I hide my microwave and toaster oven in my pantry.  Clean is the new look!  

5. Good Lighting

A bright kitchen is not only healthier for your eyes, it makes preparing food safer and will probably put you in a cheerier mood. Locate your kitchen close to windows or incorporate skylights to increase the amount of natural light it receives. When choosing light fixtures, consider ambient lights, task lights, and accent lights. Use down lights to prevent glare and shadows, strip lighting under cabinets, and wide-rimmed pendant lights above the bar or island counter.

In my last home I had windows under the cabinets that looked out to the garden.  It had a wonderful effect.  We added another window when we remodeled last summer to take full advantage of our water view. 

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6. Ample and Intelligent Storage

Easy and intuitive access to a large pantry, spice racks, pots and pans, utensils, dinnerware, and cutlery can make all the difference when you’re preparing a feast for a large group. Consider storage systems which hold all your kitchen basics neatly and beautifully like a secret armoire.

I personally think that although this is “cool”, there are a lot better use of space, than hanging your utensils and knives.  One knife block on the counter is quite practical. 

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7. Wine Storage Facilities

Good food isn’t complete without great wine, so consider including wine storage facilities.  We love ours and use it every day.  

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7 Design Tips For a Chef-Worthy Kitchen

30 Design Mistakes You Should Never Make from Houzz

This article came on my newsfeed this morning and I thought it was very interesting.  While I agree with most, I do not agree with all. There are as many opinions about design as there are people with opinions. 

Drop the paint can, step away from the brick and read this remodeling advice from people who’ve been there

April 21, 2016
There are a million and one things to consider when taking on a remodeling project. Some of those decisions have the potential to significantly impact your home — and in turn your emotional well-being — for years to come. It doesn’t matter how functional your new kitchen is, for example, if you hate the flooring material you chose. It’s going to eat away at you every single day.

In hopes of preventing these situations, we asked readers for design advice on things you should never, ever do during a remodel. Their suggestions are quite revealing, and worth considering. But remember, the thing about advice is that you don’t have to take it. After all, the main takeaway message here should be that no matter what, it’s your home. And you should do whatever you want. Just don’t say we didn’t warn you.

30 Design Mistakes You Should Never Make from Houzz

Summer Peach Cake

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So easy and SO yummy.  I was looking through one of my America’s Test Kitchen books and saw this.  The peaches in the store looked so inviting, I added Peach Schnapps to my pantry and with the help of Claire, my granddaughter peeled the peaches.  it was so worth the work.

WHY THIS RECIPE WORKS

To achieve the right texture for our Peach Cake, we sprinkled the peach slices with sugar and baked them in a very hot oven until they lost most of their moisture. Tossing the cooled peaches with crushed panko bread crumbs sopped up the gooey, viscous film that the peaches had acquired in the oven. (The panko gets incorporated into the cake as the peach cake cooks.) Adding some peach schnapps to the batter boosted the peach flavor and gave us a peach cake recipe that could be made even with not-so-perfect peaches.

5 tablespoons peach schnapps
4 teaspoons lemon juice
6 tablespoons plus 1/3 cup granulated sugar
1 cup (5 ounces) all-purpose flour
1 ¼ teaspoons baking powder
¾ teaspoon salt
½ cup packed (3 1/2 ounces) light brown sugar
2 large eggs
8 tablespoons unsalted butter, melted and cooled
¼ cup sour cream
1 ½ teaspoons vanilla extract
¼ teaspoon plus 1/8 teaspoon almond extract
cup panko bread crumbs, finely crushed

INSTRUCTIONS

SERVES 8 TO 10

To crush the panko bread crumbs, place them in a zipper-lock bag and smash them with a rolling pin. If you can’t find panko, 1/4 cup of plain, unseasoned bread crumbs can be substituted. Orange liqueur can be substituted for the peach schnapps. If using peak-of-season, farm-fresh peaches, omit the peach schnapps.

 

1. Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Gently toss 24 peach wedges with 2 tablespoons schnapps, 2 teaspoons lemon juice, and 1 tablespoon granulated sugar in bowl; set aside.

2. Cut remaining peach wedges crosswise into thirds. Gently toss chunks with remaining 3 tablespoons schnapps, remaining 2 teaspoons lemon juice, and 2 tablespoons granulated sugar in bowl. Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven temperature to 350 degrees.

3. Spray 9-inch springform pan with vegetable oil spray. Whisk flour, baking powder, and salt together in bowl. Whisk brown sugar, 1/3 cup granulated sugar, and eggs together in second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla, and 1/4 teaspoon almond extract; whisk until combined. Add flour mixture and whisk until just combined.

4. Transfer half of batter to prepared pan; using offset spatula, spread batter evenly to pan edges and smooth surface. Sprinkle crushed bread crumbs evenly over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Gently spread remaining batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped, in ring over surface of cake, placing smaller wedges in center. Stir together remaining 3 tablespoons granulated sugar and remaining 1/8 teaspoon almond extract in small bowl until sugar is moistened. Sprinkle sugar mixture evenly over top of cake.

5. Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer pan to wire rack; cool 5 minutes. Run paring knife around sides of cake to loosen. Remove cake from pan and let cool completely, 2 to 3 hours. Cut into wedges and serve.

STEP-BY-STEP

Peach Cake Run Amuck

Things aren’t always that peachy with most peach cakes.

PROBLEM: Fruit that isn’t fruity
HOW TO SOLVE IT: Macerate peaches Unless you’re working with the best farm-stand fruit, peaches are notoriously bland. To boost fruity taste, we macerate the peach wedges we’ve reserved for shingling on top of the cake in peach schnapps and a little sugar and lemon juice.

PROBLEM: Soggy fruit sinks to bottom
HOW TO SOLVE IT: Roast peaches Roasting the peach chunks destined for the batter concentrates their flavor and drives off moisture, so there’s not as much to weigh them down or to flood the cake.
PROBLEM: Wet, gummy crumb
HOW TO SOLVE IT: Toss peaches with panko Tossing the roasted peach chunks with bread crumbs helps absorb any remaining sticky juices, ensuring a cake that’s moist, not soggy.

RECIPE TESTING

Keep Your Peaches Out of the Cold

Keeping peaches in the fridge might seem like a good way to prolong their shelf life, but unless the fruit is ripe, the cold temperatures can turn their flesh mealy. Storing the fruit at or below 40 degrees deactivates an enzyme that breaks down its pectin during ripening. If this happens before the flesh is ripe, the pectin will remain intact and the flesh texture will be mealy. The lesson: Store peaches on the counter.

Summer Peach Cake

West Sound Home & Garden Magazine

Home on Cover

Normally I post about food or art, but today I am sharing an article about my own home featured in a local magazine.  I bought the land about thirteen years ago and designed and built a home for me to live in as a single woman, as all my children had gotten on with their lives.  I was not sure at the time, if I wanted to live here or move back to California, where I am a sixth generation family member.  I moved there for a year, but could not get close to the beach, hated the traffic, realized most of my past friends had moved on and totally hated living in a townhouse, with a gate and for the most part not so friendly neighbors.  The problem started, when I trusted a builder to follow my construction plans, and he did not.  He cheated out on absolutely everything, changed my floor plan without my permission and totally changed the feel of the house.  When I moved back to Washington, I lost money on my townhouse in Carlsbad and did not have a job.  I did not have a job for over a year, so making changes was not in the budget.

When I married about six years ago, after being single for over twenty years, it was an adjustment using a home designed for one person for the two people now living in it.  After about five years, we decided to make the changes you see featured in this article. This is the second home I’ve had featured in a magazine.  My 1998 home on Wing Point, Bainbridge Island was featured as home of the year in Seattle Home & Lifestyle Magazine.  They are very different homes, as that was designed for myself and my three teenage sons.

https://wshg.net

Art in Residence

In the hands of Mike and Diana Kingsley, home is a canvas.

Art in ResidenceWhen it comes to interior design, Diana Bennett Wirtz Kingsley wrote the book. Really. An artist and holder of a master’s degree in interior design, Kingsley authored “Hand Drafting for Interior Design” during her years of teaching at the Art Institute of Seattle. The book is a popular text in a hundred colleges across the country and abroad.

When not authoring textbooks, she is a whirlwind of creative energy. The artist-author fills her semi-retirement with painting, sewing, cooking and photography, as well as her beautifully visual cooking and commentary blog.

Art in Residence - Diana and Mike Kingsley
Diana and Mike Kingsley

Considering this surplus of interests, Kingsley was just the woman for job when the time came to plan a new residence. As the last of her three sons graduated from Bainbridge High School, the designer started the search for a home site on the Kitsap Peninsula. In 2005, she found just what she was looking for in Kingston.

Art in Residence“I had no idea where I wanted to live until I saw this property,” she says. “There was the beach and this fabulous view. I just wanted to walk on the sand.”

Set on the shore of Apple Tree Cove, the lot looks across broad tide flats to the Kingston Cove Marina and the comings and goings of the Kingston-Edmonds ferry. Flocks of sea birds ride the waves and ospreys float in the sky. Changing weather alternately mists distant docks and glints sunbeams off passing boats. Kingsley was enchanted. She knew she’d found the one.

Kingsley also knew who would design her home. She would. First of all, the house would take advantage of the view over two stories. Deep porches on both levels would be roomy enough for dining and reclining. Finally, the master suite would occupy the entire upper floor.

Art in ResidenceFor Kingsley, the design was the easy part. The tough part was acting as her own contractor. The foundation was barely dry before she made a temporary move to California. By the time she returned for a visit, the work was nearly wrapped up. Except some of it wasn’t per agreement, including the kitchen appliances.

Disappointed but undeterred, Kingsley moved in and moved on with life. The next few years brought good things, chief among them her future husband, Mike. As the newlyweds settled into the Kingston house, Diana and Mike Kingsley found creative compatibility.

Art in Residence“I design things and my husband makes them happen,” she says. “He’s very handy.”

“So far I have a 2-to-1 ratio of projects desired to projects completed,” Mike Kingsley replies, smiling at his indefatigable wife.

Considering the couple’s combined talents, what happened next was inevitable. They gutted the house and began a complete remodel.

“We ripped everything out and loaded it in dumpsters,” Diana Kingsley recalls.

Art in ResidenceAfter 12 years in residence, she knew what she wanted to rise from the metaphoric ashes of the original house. She wanted a look that was beachy, low-key and comfortable. Kingsley wanted muted colors to reflect what the eye sees outside Puget Sound windows for more than 300 cloudy days a year. She wanted an understated carbon-gray exterior with orange accents. Mostly, she wanted people to stay out of her kitchen.

Kingsley makes no apologies for being the queen of her kitchen. She loves to cook. She also loves to entertain. An invitation to dinner with the Kingsleys is a recipe for a most appetizing evening. Kingsley needed a kitchen worthy of her talents.

Art in ResidenceThen the designer had an inspiration. What if her real-life project became a lesson for her students at the art institute? Kingsley invited 30 students to her home to plan 30 individual redesigns. One of the plans was an eye-opener.

“A student suggested getting rid of the kitchen island and making the kitchen u-shaped,” she says.

Kingsley realized this new configuration was just what she wanted. It would keep guests from wandering underfoot while she cooked but allow them to keep her company on stools on the far side of the counter.

Art in ResidenceWith this as the basis of her new kitchen, Kingsley added view windows and new cabinets, upgraded the appliances and chose new flooring. Her husband saw to it that her dream pot rack became reality. A new color scheme paired soft-gray walls with crisp-white cabinetry. Granite installed by Grandy Marble and Tile of Kingston added visual movement to the otherwise peaceful presentation. The result is a casually elegant cooking center that reads like a sigh of relief at the end of a hectic day.

Art in ResidenceJust off the kitchen, the couple added two small rooms tucked behind roller-mounted barn doors: the bead-boarded utility room and a pantry. The red-and-white pantry highlights Kingsley’s evolved sense of order with rows of spices and teas neatly labeled with her husband’s label maker, a device that she adores.

Art in ResidenceOf course, for a designer, the furnishings are as important as the layout. Kingsley loves the clean, classic lines of the 1970s. Examples of these in the Kingsleys’ home are the retro upholstered metal stools that Mike Kingsley had cut down to fit the kitchen counter. The home also boasts a Platner table and see-through Lucite “ghost” chairs. In contrast to these streamlined pieces is Mike’s handsome, 1907 Estey grand piano that holds sway in the living room with the good-natured solidity of Winston Churchill at an artist’s colony.

Finding the perfect wall art was no problem for Kingsley, a skilled artist whose paintings and drawings are shown and sold at Interiors of Edmonds. Whatever the theme or size needed for her own rooms, she retired to her backyard studio and created it herself. Recently, her works lean toward big, bold abstracts.

Art in ResidenceAs handy with a sewing machine as a paintbrush, Diana changed out all of the living room fabrics. In the bedrooms, Mike cut the wooden headboard forms and she upholstered them in heavy silk tapestry and made pillows to match.

Both of the Kingsleys are happy in their home at the beach. He enjoys the short walk to the Kingston ferry. She is learning to live retired by the shore of what she describes as a 12-hour-a-day waterfront, meaning there’s always something to see, from raccoons and herons to paddle-boarders and that kid who had to leave his boots behind in the calf-deep mud of the tide flat.

As Mike Kingsley points out, their home is a work in progress. Yet, in the hands of a woman who admits she’s “too hyper to be a good retiree,” there’s no doubt it will all come together.

“People ask me, ‘How do you get it all done?’” Diana Kingsley says with a shrug. “How do I not?”

To read Diana Bennett Wirtz Kingsley’s cooking and commentary blog, go to www.kingstoncovestudio.wordpress.com.

There are still a few more things we hope to add to the home.  Last week we finished a deck by the beach and are awaiting Orange Polywood Adirondack chairs to complete the look.  We will be adding privacy panels on one end of the deck and an outdoor fireplace on the other.
Next summer we plan to just enjoy it all!
West Sound Home & Garden Magazine

TIME SAVING TIPS FROM LINE COOKS

FOOD & DRINK
Published On 05/11/2016

Chefs preparing ingredients
knife
roasted veggies
eggs in bowl
bacon
eggs in microwave
Microwave hacks
Cast iron
TIME SAVING TIPS FROM LINE COOKS

Sunday Night Dinner at Kingsley Manor

Since it was an ugly rainy day and could not finish my outdoor painting (back door and step risers) I spent time in my happy place – my kitchen.  My husband tells me I come home from Costco with more books than anything else.  OMG he is right!  This last trip brought Cooks Baking Book and What Good Cooks Know home with me.  As I was meandering through The Baking Book, I saw a recipe for Rum Raisin Bread Pudding and could not remember the last time I made it.  Off to the store to pick up a few supplies.

My brioche bread was going to waste in the refrigerator, so I thought it would be the perfect base for the bread.

Passing the vegetable isle, they had the most perfectly red heirloom tomatoes, so memories of Caprese we had on Lido Island in Venice came to mind.  It is a lovely rendition as the layers are stacked.  Basil was gorgeous and on sale, so pesto was easy to make.  I make mine quickly in the mini – Cuisinart, kind of Jamie Oliver style.  Throw in a bunch of basil, a few garlic cloves ( more is better than less), a good amount of California Olive Oil and the best parmesan I have.  Add a little salt and a tad of lemon juice and you have wonderful fresh pesto.

On my last visit to Costco, other than the books, I bought a nice piece of wild salmon.  Looking online I found what turned out to be a perfectly delicious and easy way to cook salmon.

Almond Crusted Salmon

ABOUT THIS RECIPE

“If you are, like I am, a fan of salmon, you’ll especially like this one. Crunchy almonds make this fish delicious!”

INGREDIENTS

  • 1/2 cup sliced almonds, chopped
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon grated lemon peel
  • salt
  • ground black pepper
  • 1/3 cup all-purpose flour
  • 8 ounces skinless salmon fillet
  • 2 eggs, separate egg whites, and discard yoke. Beat egg whites in small bowl
  • 2 tablespoons olive oil

DIRECTIONS

  1. Mix almonds, parsley, lemon peel, about 1/8 teaspoon salt, and 1/8 teaspoon pepper on plate. Place flour on another plate. Sprinkle salmon with salt and pepper. Dredge salmon in flour, shaking off excess. Lightly brush 1 side of salmon with beaten egg. Press brushed side of salmon into almond mixture, pressing lightly so that almond and seasoning mixture stick.
  2. Heat 1-2 tablespoons oil in a heavy large skillet over medium heat. Add salmon to skillet, almond-coated side down, and cook until crust is brown, about 5 minutes. Turn salmon over. Sauté until salmon is cooked through and opaque in center, about 5 minutes. Transfer salmon to plates. Serve with lemon slices.

This was quick easy and the salmon was incredibly moist.  I picked up squash the other day, so sautéed it in little butter with fresh thyme from my garden while the salmon cooked.

Even though I  have to admit I was too full after dinner, I stole a tiny bit of the Rum Raisin Bread Pudding and I think you will like the recipe.  This is from Cook’s Baking Book  which is now, as you know available at your local Costco.

Rum Raisin Bread Pudding with Cinnamon

  • cup golden raisins
  • 5 teaspoons dark rum
  • teaspoon ground cinnamon
  • 2 tablespoons light brown sugar
  • ¾ cup plus 1 tablespoon granulated sugar, (5 1/4 ounces)
  • 1 (14-ounce) loaf challah, bread, cut into 3/4-inch cubes (about 10 cups) (see note)
  • 9 large egg yolks
  • 4 teaspoons vanilla extract
  • ¾ teaspoon table salt
  • 2 ½ cups heavy cream
  • 2 ½ cups milk
  • 2 tablespoons unsalted butter, melted

Instructions

SERVES 8 TO 10

NOTE FROM THE TEST KITCHEN Challah is an egg-enriched bread that can be found in most bakeries and supermarkets. If you cannot find challah, a firm high-quality sandwich bread such as Arnold Country Classics White or Pepperidge Farm Farmhouse Hearty White may be substituted. If desired, serve this pudding with softly whipped cream or with Bourbon-Brown Sugar Sauce (see related recipe, substituting rum for bourbon). Store leftovers tightly wrapped in the refrigerator. To retain a crisp top crust when reheating leftovers, cut the bread pudding into squares and heat, uncovered, in a 450-degree oven until warmed through, 6 to 8 minutes.

  1. Adjust oven racks to middle and lower-middle positions and heat oven to 325 degrees. Combine brown sugar, cinnamon, 1 tablespoon granulated sugar in small bowl; set aside.
  2. Combine golden raisins and dark rum in small bowl. Heat in microwave on high power until hot, about 20 seconds; set aside to cool, about 15 minutes.
  3. Spread bread cubes in single layer on 2 rimmed baking sheets. Bake, tossing occasionally, until just dry, about 15 minutes, switching trays from top to bottom racks halfway through. Cool bread cubes about 15 minutes; set aside 2 cups.
  4. Whisk yolks, remaining 3/4 cup sugar, vanilla, and salt together in large bowl. Whisk in cream and milk until combined. Stir in cooled raisin mixture. Add remaining 8 cups cooled bread cubes and toss to coat. Transfer mixture to 13 by 9-inch baking dish and let stand, occasionally pressing bread cubes into custard, until cubes are thoroughly saturated, about 30 minutes.
  5. Spread reserved bread cubes evenly over top of soaked bread mixture and gently press into custard. Using pastry brush, dab melted butter over top of unsoaked bread pieces. Sprinkle brown-sugar mixture evenly over top. Place bread pudding on rimmed baking sheet and bake on middle rack until custard has just set, and pressing center of pudding with finger reveals no runny liquid, 45 to 50 minutes. (Instant-read thermometer inserted into center of pudding should read 170 degrees.) Transfer to wire rack and cool until pudding is set and just warm, about 45 minutes. Serve.

There you have it another day having fun in my kitchen.

Sunday Night Dinner at Kingsley Manor

Simplifying Cooking

 

Sometimes the simplist thing can make something easier.  This is my tip for the day.  Most recipes ask for salt, pepper or salt and pepper.  So when you are adding salt and pepper why not add them together.  The white grinder is salt.  The black grinder is pepper and the gray grinder is both.  I put equal parts salt and pepper in a plastic baggy, shake it up, cut off a corner and fill the gray grinder.  When I thought about doing this, I could not find a gray grinder similar to the other two I had, so I bought a gray wood one and spray painted it.  I have to admit I do love spray paint.  Anything to simplify life.

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What is your best kept secret for simplifying your life?

Simplifying Cooking

Just a little organization…

Just a little organization can make cooking so much easier.  I love organization.  I am told it is a Virgo trait, but I think it is just who you are or aren’t.  When I start cooking, I want to easily find what I might need without taking time to find it.

My pretty pots are all right above my stove on a pot rack, my husband made from a design I created.  It holds copper (mostly for viewing) on one side and All Clad on the other side.  Works great!

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My huge restaurant pots from my restaurant owning days, are in a hidden cabinet. My use everyday big unsightly pots are in the adjacent laundry room on their own rack, where I can close the door when entertaining, but get to easily and quickly when cooking.

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My kitchen was recently remodeled and is going to be featured in a local magazine: West Sound Home & Garden, so he editor stopped by to take a few photos.  I am always surprised by what catches someone the attention of someone else.  She loved my pantry.

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Here is a panorama of my spices, in alphabetical order, and

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of course my cooking supplies, but they are by category, not alphabetically ordered.

Tea

Whereas my teas, are separated into decaf and caffeinated and in order alphabetically.  I think I like order in my life and in my kitchen.  It just makes it all easier to cook.

What is your favorite kitchen organization secret?

Just a little organization…

Kitchen Pet Peeves

I love being in my new kitchen whether baking or just making dinner for my family or my husband. (Family is grown and gone and waiting for Granddaughter to spend the summer) Every time I reach for the Baking Soda container I cringe a little.  It is always a challenge to measure what your need.  Whereas the person who designed the Baking  Powder made it so very easy to use.

So I came up with my own very simple solution.  I made my own Baking Soda container out of an empty Baking Powder container.  I was about to throw the one out that I had just used, had a new one to replace it and the light went off.  I now have an easy to use Baking Soda container.  Note how you can easily level your Teaspoon or Tablespoon on the top.

Hope this random thought of the day simplifies life a little for my cooking buddies.

 

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Kitchen Pet Peeves