Cooking Under Pressure-How GREEN it is!

When I was in my twenties I was a pressure cooker, my definition: a person who cooks meals short order for a family of picky eaters on various eating schedules, while juggling school, a career, a carpool, baseball, basketball and soccer seasons, and a seemingly never-ending home renovation.

Along the way, I learned a couple things about kids:

1. kids will eat foods they help prepare so I always recommend child safe veggie peelers as a must have in the kitchen
2. you can slip a lot of nutrition into soup and thererby into your kids without them even suspecting what you are up to!
3. kids love to see things close up, so don't be afraid to keep a magnifying glass or microscope nearby

As I became a little older and hopefully more savvy, I began to look for ways to economize for the sake of my time, and that led me to a store called "Fortunoff's" now gone, but was then "The Source" a destination spot for many a young homemaker looking for obscure kitchen items like my fish turner and my measuring spoons (dash, pinch, and smidge sized). It was there I purchased my first actual pressure cooker, a kitchen gadget of cartoon lore for most of my generation...I know for sure my mom never had one, and the only rare others I'd seen were in the basements of older neighbors.

This little stovetop appliance became my number one go to gadget anytime I was making soup, stew, rice, pasta, you name it, if it boiled it went in the pressure cooker. Chickens that formerly boiled for 2+ hours to make soup were ready for adding veggies in 30 minutes and tasted delicious when done. When cooking short ribs or other meats, I generally brown the meat and the onions in the bottom of the cooker with a little oil before adding water and the lid, it makes for a delicious full flavored gravy and I never worry that the meat will be tough.

Cooking accounts for approximately 10% of the energy used in a home, and pressure cookers cut cooking time by 60-70%, so by using this handy gadget, you can significantly cut you energy usage, good for you and good for the enviorment. The shortened cooking time also means that your kitchen doesn't overheat, essential if you live in a warmer climate.

The most difficult thing about using a pressure cooker is getting over the fear of buying one, if this sounds like you get a less expensive one to start $50-$60 and try it, you will wear it out in time and want a better one. By that time you will know it was worth the investment and $100-$200 will not seem like much at all. Stainless steel, in my opinion, is better than aluminum, they hold up better with no fear of leaching of mineral content and they are better for browning meats. Always remember to wash the gasket by hand even though the rest of the pot is dishwasher safe.

When designing a new kitchen always remember to discuss with your kitchen designer what types of small appliances and pots you use so they can make sure your new kitchen offers the proper storage solutions to meet your needs.

My "Off the Wall" Wall

My daughters, ages 10 and 13, and I share a comfortable but small home. They both like to bring their friends over after school, and the place fills up with kids quickly . I LOVE IT! We go through a lot of drinks, popcorn, and of course paper.

Almost two months ago, as I was beginning to sift through this years accumulation of stuff, in preparation for the arrival of Santa's sleigh, I attempted to discard a small wipe board that was wedged under Kirstie's bed. "No Mom," she squealed, "I need that for my homework". I pushed back the bedroom door to reveal three more wipe boards of various sizes. Kirstie shrugged and began to explain the part wipe boards play in her study method. A method I am not permitted to reveal at this time. Well, honestly, she gets better grades than I did as a kid, so who am I to question her?

I left the boards, but now I was thinking. I returned to the living room and began to pick up an assortment of artwork and discarded doodles off of the floor. My kids had just been there with their friends a short time earlier. And as I walked towards the recycling bin, papers in hand, I passed my foyer wall, my personal decorating nemesis. I can't tell you how many 20 minute intervals I have logged in front of the paint samples, just not "feeling" the right color for that space. Suffice it to say, this hallway/pseudo-room is:

• the very first thing you see when you enter
• like Grand Central Station bustling with activity
• got 4 doorways and two archways
• serves as a casual dining area
• adjoined by 5 other rooms each with a color
• a very difficult space to define

It was at that moment an idea started to take shape, as I looked down at the bunches of paper in my hand, I was about to discard an entire logs worth again. I knew this wall was meant for a better purpose. A purpose I believed any home with kids or even kid visitors could benefit from. I was going to have a (semi) permanent memorial to my kids creativity, and make a commitment to save paper long term.

I shared my plans with my daughters, and Miss. Middle School scrunched her nose at me and asked "are you crazy Mom?", Kendall began to jump around "when can we get the paint, when can we go Mom?" Kendall has vision, I want her to stay 10 years old. I told her it would take a little planning, and that during the week I would put up the chair rail molding and sand and prepare the wipe-board section of the wall ready for the Rust-o-leum Dry Erase Paint.

The space below the wipe board section was the blank canvas for my girls artwork, and a few of their friends they had invited. In preparation for Sunday afternoons mural, Kendall and I headed down to the local Home Depot and chose 9 colors. The associates were so helpful. We chose primary colors for mixing and tinting and a few other fun shades like a lime green, pink and a purple. The convenient 8oz pots were about $3.00 each, and we grabbed a gallon of pure white that had landed on the "oops cart" (rejected paint) for $5.00. It was a great find!

On Sunday, we collected an assortment of brushes, we put plastic down and taped the area for protection...and the handiwork began. It took 7 girls three hours, a couple dozen plastic cups, and just a little adult supervision (special creative director and Dad of artists) for mixing colors and cleaning brushes, to create the happy masterpiece that replaced my blank unappealing wall.

The first chair rail was up already approx 36" AFF (above the finished floor), I left an approximately 30" space between the first and the second one I added. The space, 84"x 30" was prepped and painted as wipe board, I applied 5 coats, more than the directions suggested, but it gave a smoother finish, and then I allowed extra dry time too, 3 days for the paint to cure instead of 2 days. I closely followed the application instructions as they pertained to time between coats and how quickly the dry erase paint must be used or discarded. The results were terrific.

Now the "wipe wall" is the first place everyone goes when they come in, it's a place for open expression, frivolous doodles, important and other miscellaneous (welcome home, going to dad's this weekend. etc) messages, it was even the home of our official New Years countdown, the kids monitored the official count, and ticked off the hours leading up to 2010. It's fun, eco-friendly, whimsical, saves paper, encourages creativity (sorry TV)... and never gets boring.

My total project investment was less than $80.00 and I recommend if you have kids, get a wall like ours (no two are the same of course)...and if you don't have kids, it's still a fun useful project!

Thanks for all the beautiful work Sadie, Molly, Anna, Kendall, Kirstie, Alana, and Ariel, I love our wall.

New Holiday Tradition

As you know, by trade I am a kitchen designer, but the secret underlying passion that led me to my chosen path, was a love of cooking. This is a time in my family's life when completely new holiday traditions are being born one celebration at a time. So as I have seen my hosting responsibilities go on temporary hiatus, it's become all the more important that the "What Can I Bring To Your Party" item is a hit.

When Emilie Barta asked for Tweets on what the favorites dishes were this Thanksgiving I shouted back "Spinach & Artichoke Dip, putting it in the oven now."

Emilie quickly asked how and how hard...I am here to tell you not very hard at all, and it always draws a crowd.

Recipe for Spinach & Artichoke Dip

What you will need:

• 9 oz package of Birdseye Artichoke Hearts
• 10 oz package of Birdseye Chopped Spinach
• 8 oz package of Philadelphia Cream Cheese
• 8 oz sour cream
• 2/3 cup Mayonnaise
• 4 cloves of fresh minced garlic (alt:1 clove elephant garlic)
• 1 medium tomato diced
• 1 cup shredded Monterey Jack Cheese
• 1 cup grated Parmesan Cheese
• 1/4 tsp pepper
• spicy optional ingredient sprinkle with crushed red pepper

Preheat oven to 350 degrees

Mixing Ingredients:

1. thaw and drain frozen vegetables
2. soften cream cheese for 30-45 seconds in microwave
3. coarsely chop artichoke pieces (chunky)
4. set aside 2 Tbsp of diced tomato for garnish
5. in large bowl combine all other ingredients
6. mix well and move to oven safe/microwavable serving dish
7. heat in microwave on high for 12-15 minutes stopping (stir after 5 minutes) mixture should be creamy
8. stir well
9. sprinkle leftover tomato on top of dip for splash of color
10. bake in oven 20-25 minutes
    

Serve warm with tortilla chips or other snack chip, great with garlic points!

Put your own twist on the ingredients, even try a different cheese, after all, that is the fun of being a chef in your own kitchen!

I hope that you add this recipe to your "What Can I Bring" list, and that your holidays are happy and spent with loved ones.

Follow Aston Smith

Micro-managing your Microwave

As kitchens have grown to become the showplace of the home, and for all we love our appliances, the microwave is undoubtedly the "Black Sheep" of all appliances. For every ten times you have heard someone say 'you have to see my new' "Sub-Zero refrigerator" "Viking range" or my "dual zone wine refrigerator" I challenge you to remember that last time a neighbor dragged you in to marvel at their new "Sharp carousel" or "GE Spacemaker OTR" (over the range) microwave. It just doesn't happen. Clearly I am more likely to have a client tell me: "I don't care where you put the microwave" but keep in mind, still almost every kitchen gets one, even if it's just for popcorn and tea.

So the question becomes: where does the microwave belong? Of course the NKBA has suggested guidelines for placement and they are that microwave be placed somewhere between 24" and 48" above the floor. Off the bat, we know that every time we put a microwave over the range, we forfeit compliance with that guideline. In many kitchens this placement is chosen because there simply isn't enough room to give up anywhere else in the kitchen. The obvious drawbacks to placing the microwave over the cooking surface are:

1. Reaching up over a hot surface to retrieve very hot dishes
2. Combing a busy work station with a sub-station
3. Settling for less powerful ventilation for surface cooking
4. Cannot be combined with Grill or Griddle range-top accessories
   

It's is easy to guess that the potential hazards of placing the microwave over the cooking surface, and they range from scalding, (I learned at the age of 16 with tomato sauce), to inadequate removal of grease and food smell, to compromised food quality because someone couldn't open the microwave or tend the saute pan because of competition for the same floor space.

That being said, arguably in half of all kitchens with microwaves in the design, the microwaves are over the range, and the pluses to that are:

1. Saves counter space
2. Replaces a vent with ventilation/cooking/ and light in one appliance
3. Economical

Alternatives to this location, which are clearly recommended if possible include pairing the microwave with a wall oven in a tall cabinet, including it in an island or base cabinet in an area of the kitchen away from the stove, or placing it on a special purpose shelf in an upper cabinet, making sure it is not too high.

The drawer microwave, made by Sharp as well as others, is an excellent choice for the under counter application, as is any of the counter top microwaves so long as you measure them for fit before ordering cabinetry, you will probably find that a family size microwave will require a 27" cabinet for proper fit and function. It is a good idea if you have small children to check the microwave for a locking mechanism.

When placing a microwave on a dedicated shelf a good thing to remember is that if you use the microwave for reheating, keeping it close to the refrigerator is not only a good idea, but the end panel on the refrigerator will offer the microwave shelf the extra support it needs. Not supporting the cabinet properly can void the manufacturers warranty and cause future problems.

An experienced kitchen designer will be able to help you choose the appliances that are right for you and make sure they are installed properly. Make sure you ask questions, and look for the Energy Star Seal, spending a little more now can save you more in years to come!

Concrete Countertops!

I wanted to share that there is an "Artisan in Concrete" opening up in Northern New Jersey. Located in Hackettstown, New Jersey they will be serving all of the Tri-State Area. The company is a new venture for the original founder of Concrete Design Studio, Rockaway, NJ.

Bill was the father of the formulas that produced the product CDS was known for, and his commitment to customer satisfaction and quality remains his the same.

I am featuring Artisan in Concrete in our design studio, and take pleasure in boasting that his new manufacturing facility expected to open later this month will work in tandem with our design staff creating new finishes to expand the vast line currently offered, troweled, cast, glazed, and glass finishing will all share an enormous color palette to please any customer.

There is a nominal charge for development of specialized finishes should someone want a color beyond the selection offered, and the tops can be personalized with embossing and other unique additives, an array of edge styles, and the possiblity of seamless counters beyond industry standards.

Concrete is a Green material as it utilizes postconsumer material in its manufacturing, and the waste material from the manufacturing process is recycled, pricing is comparable to granite.

Inquiries can be made to bgockeler@aiconcrete.com

Kitchen Appliances, How Much is Too Much?

As the Kitchen Remodeling industry is beginning to show signs of life after the long winter, I am faced with the age old question: How much should I spend on new appliances?

This is a very personal decision, and the answers to this potential dilemma are simple: "whatever you like" or as the NKBA suggests 15 percent of your overall budget, or yet again somewhere in between. A quick check of retail appliance prices will confirm that it's easy to spend $15,000 on the essential appliances. See specific examples in this quick reference Kitchen Remodeling Guide.

I can tell you that the major league appliance players in the all-star lineup, are doing a bang up job whetting the appetites of consumers for their top shelf wares. I almost never leave a preliminary design appointment without having heard the names:

Viking

Wolf

AGA

Gaggenau

Blue star

Sub-Zero

Bertazzoni

Perlick

Thermador

Heartland

I love these brands, for the features and the look, the colors and the versatility. Hearing my client wants to have the 30" Viking self cleaning oven as their kitchen centerpiece is like music to my ears. But if their total budget is $30,000 for the entire kitchen, and they have to replace their flooring, upgrade their electrical panel, add new lighting, solid surface counter tops, and new cabinets, the math won't work.

How we as professionals handle this moment of realization is critical, these artfully designed appliances our clients want are unceremoniously plunked in the kitchens of "average" TV sitcom families, tucked into photo layouts in home fashion magazines, and featured daily on HGTV.

If you deliver this information with a thud, you may never hear from your prospective client again. They may buy a kitchen, and they may downsize their appliance budget, and take your advice, but if you aren't gentle and dont offer creative and helpful alternative solutions they won't buy from you.This is where tact and good planning become crucial.

I recommend the following:

have pre-specified and priced appliance packages at various price points available to show your clients. Don't make them wait, offer it up.

Make sure you photograph kitchens where your clients have used reasonably priced alternatives such as:
Electrolux, Kitchen Aid, or GE Cafe series

Feature these kitchen photos prominently in your showroom. When the kitchen is admired, you can point out that the appliance were at a considerable savings allowing for other upgrades.

If you don't offer appliances, an appliance retailer near your showroom will undoubtedly partner with you and provide marketing materials to assist with your clients.

Use this retailer (he/she is now your good friend a.k.a.:Appliance Guru) to refer your clientele to, and always give them time to prepare with advance notice that you are sending someone over.

Advise them of the reasonable spend limit so your Appliance Guru can safeguard your plan for your client, making sure the expectations substantially met, or better yet exceeded.

Best practice:go with your client, but let the appliance people be the experts.

If the NKBA suggests 15 percent of the budget be set aside for appliances, that means that on a $45,000 kitchen you have approximately $6800 to spend. Why do I say approximately, because 15% is a suggestion, not a law, and we can trim down some other expenses in favor of a Sub-Zero refrigerator if it's been wanted forever and it makes the dream kitchen come true. What we don't want to do is drain the well so dry that we have to use the refrigerator box as a pantry when we're done!

The Changing Kitchen Customer

Quality craftsmanship and professional remodeling have inherent value, you get tremendous benefit from a new kitchen when it is well designed and properly installed. Taking shortcuts in the process and product will only shortchange you and your investment in the end. After all, most homeowners look at their house as part of their future financial rewards, a nest egg.

As a Kitchen Designer, sometimes my profession can be viewed as a "fat" that can be trimmed away in lean times. After all I am a leap of faith, and from the moment my client engages my services, I have to prove my worth. I quietly point out that I pay for myself many times over when I save you from making mistakes in your new kitchen, either costly to fix, or unsightly and inconvenient to live with.

Hiring a professional designer or a remodeling company that provides a designer you should expect:

• detailed measurements for project planning
• best use of space
• innovative design ideas
• current industry technology in your design
• what you have ordered will work
• you don't pay for excessive material that gets wasted
• material is right and on time
• open communication with the crew installing your kitchen
• a direct line for help when you have a question
• no "last minute" details that were forgotten

These are benefits the Home Centers can't pitch to you, because if you design your kitchen there, your project may changes hands as many as three or four times before your kitchen ever gets ordered.

Increasingly over the last few months I have received an influx of inquiries from homeowners shopping for design services as a first step in the remodeling process, prior to talking to any contractors. It comes as welcome news when I tell them of installation services we offer at The Kitchendeziner, we recognize a trend towards design it, sell it, and install it, all in one place. I have been designing in the Millburn/Short Hills area of New Jersey now for over a year and half now, about thirty minutes south of Bergen County where I initially developed my reputation as a kitchen designer. Both areas are saturated with a variety of remodeling "shopportunites" from the entry level Home Center to the Ultra-Boutique experience.

A common complaint I hear from my clients when we first meet is, "No other designer would even talk to us without a retainer." And what I hear from colleagues is "People just aren't buying" and I believe once you take that view, no one will buy from you. I understand that time is money. I have been known to ask a "shopper" who becomes pushy for a copy of my actual design before committing to the project "what do you do that you get paid for, that today you want to do for free?" The truth today is, in this economic climate, if you hold people to money just to talk, you may find yourself very lonely in your showroom.

Less people are out spending money right now, and everyone knows it. And those who are out there shopping, know they can probably get a little more than they would six months ago. What I have also concluded is homeowners are enjoying the design process a little more than before, taking longer, asking more questions, and exploring their options. The current buying behavior is definitely more conservative. If I have to be more inventive, and entertaining to please my customer, then sobeit.

In an attempt to help folks over the buying hump and give them a place to shop for a kitchen that isn't high pressure or intimidating, we have redesigned our showroom with offerings that make sense to today's customer, more smaller displays, beautiful and real, but not over done, showing styles and finishes that range from Contemporary Dark Wenge to a Distressed Glazed Tuscany motif, and all else we have room for in between. The focus is definitely on added value, features like roll out trays, spice storage, base wastebasket pullouts, and customizable cutlery storage. The response has been great, and once they are in on the design, it's very short leap to purchasing our complete installation services.

Offering homeowners the complete service package has been the key to our success in these tougher times. Homeowners want to know what their project will cost when it's done, and they want to know before they begin. We have taken steps to help our clients avoid cost overruns. People are looking to hear that from us, especially with today's economy.

At Empire we take a project from inception to completion offering the client:

• cabinetry
• tile back splashes
• counter top surfaces
• flooring
• project management
• decorating advice
• engineering/sealed plans
• dedicated electricians and plumbers
• in-house crews
• a detailed project timeline
  

These are the features that we are offering to put our clients at ease and give them the assurances they are looking for. With as much HGTV as the average kitchen consumer has seen, they are more savvy than they were 5-10 yrs ago, many know what they want when they come in, others take a guidance. Either way the pace of sales has slowed a little for now, the time isn't wasted, we are using it to expand our offerings, improve our services, and get better at what we do best, taking care of our clients, and building great kitchens. Doing anything else now, just wouldn't make sense!