A Retrospective – 5 Years
It has now been five years since we completed the kitchen renovation. The kitchen was the last major change needed on the house. Was it worth leaving the kitchen for last? Yes!
It has been a joy working in the new kitchen. Many of the changes made were based on all the years working in a space that ‘didn’t work’. The flow works much better now. Also, while the kids were still living at home I never worried about the wear and tear on the kitchen. The kitchen already was a disaster. All my kids, and a few of their friends, learned to cook in the old kitchen. No one ever worried about making a mess or damaging anything. The last child graduated from college three years ago and everyone has now moved out and on with their lives.
The house is all ours and I still have a relatively “new” kitchen to work in.
After the installers and construction crew left we added an inspired by Eero Saarinen white tulip dinning table and chairs from IKEA. When not in use or when there are only two for dinner the table is pushed flush against the butcher block center counter. Table can easily be pulled out when more seating is needed.
I chose a KitchenAid Dual Fuel double oven range in stainless steel with a cobalt blue interior. Now that I'm "cooking with gas" I never use the outside gas grill anymore. Plus, we installed a powerful Zephyr exhaust hood which nicely vents the cooking vapors. Key is to turn on at least 15 minutes before cooking to get the air circulating.
Although I don't serve red meat often, when I do, I prefer a thick filet mignon grilled to medium rare. Easy to cook using the center grill on range top. If you don't have a stove-top grill a cast iron skillet will work great too. No more running back and forth between outside and inside to get dinner prepared.
After the installers and construction crew left we added an inspired by Eero Saarinen white tulip dinning table and chairs from IKEA. When not in use or when there are only two for dinner the table is pushed flush against the butcher block center counter. Table can easily be pulled out when more seating is needed.
I chose a KitchenAid Dual Fuel double oven range in stainless steel with a cobalt blue interior. Now that I'm "cooking with gas" I never use the outside gas grill anymore. Plus, we installed a powerful Zephyr exhaust hood which nicely vents the cooking vapors. Key is to turn on at least 15 minutes before cooking to get the air circulating.
Although I don't serve red meat often, when I do, I prefer a thick filet mignon grilled to medium rare. Easy to cook using the center grill on range top. If you don't have a stove-top grill a cast iron skillet will work great too. No more running back and forth between outside and inside to get dinner prepared.
About 30 minutes before grilling, place steaks on a plate and prick with a fork. Pour about 1 - 2 tablespoons of Worcestershire sauce over steaks and let rest for about 15-30 minutes. Meanwhile, turn on overhead exhaust vent to get air circulating. If making a side like frozen french fries or baked potato slices, preheat oven.
Depending on thickness, steaks will take about 10 minutes to cook (4-5minutes per side). Preheat your grill, or cast iron skillet, for about 5 minutes before grilling. If using a cast iron skillet once it starts to smoke it is hot enough. Grill steaks for about 4-5 minutes per side until internal temperature reaches 115 degrees for rare or 125 degrees for medium rare. Best to err on side of lower temperature since steaks will continue to cook after taken off heat.
While steaks are grilling make a toss salad. Serve and enjoy!
NEXT UP
Recently, I’ve been working on a personal/family cookbook – a compilation of recipes I’ve repeatably made over the years. Recipes from my “rotation,” and the source for where to go when deciding what to prepare for dinner. Since I'm often asked for certain recipes (many of which have been posted on my earlier blog - In the Nord Kitchen) I figure it is time to get serious about collating them into a book.
In addition to the recipes, I also get requests for more "how to" information. Details about which pot or pan to use, what are the must have items in a kitchen, how do you plan a meal, etc.
So, that's where I'll be going with this blog. Some recipes, but a lot of insight. Be sure to stop back and see what's new.
Recently, I’ve been working on a personal/family cookbook – a compilation of recipes I’ve repeatably made over the years. Recipes from my “rotation,” and the source for where to go when deciding what to prepare for dinner. Since I'm often asked for certain recipes (many of which have been posted on my earlier blog - In the Nord Kitchen) I figure it is time to get serious about collating them into a book.
In addition to the recipes, I also get requests for more "how to" information. Details about which pot or pan to use, what are the must have items in a kitchen, how do you plan a meal, etc.
So, that's where I'll be going with this blog. Some recipes, but a lot of insight. Be sure to stop back and see what's new.
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