Gillian's commitment to eating well and cooking at home is admirable as it came out of an active decision rather than a passion or habit. Her meals are simple but taste good. The cooking regimen is high efficiency, no nonsense, and includes a refrigerated ziploc full of homemade vinaigrette at the ready at all times.
It's only been a few months in her new place, but Gillian is still basking in and appreciating her good fortune. The rest of the apartment is incredibly spacious but the kitchen is pretty limiting in terms of adapting it to her style. Gillian has managed to bring color into the black and mirrored space where she can. She opts for the strongest and the brightest colors for the biggest bang.
Gillian's Response to The Kitchn Questionnaire
What's your cooking style? Quick, healthy & beautiful.
What inspires your kitchen? A Galley Kitchen, every square inch is maximized.
What is your favorite kitchen tool or element? The George Foreman Grill. I use it both for cooking and drying paint samples.
Best cooking advice or tip you ever received: To make the perfect roast chicken: Heat the pan to 400 degrees and them add the chicken, this seals in the juices.
Biggest challenge in your kitchen: Not enough storage for all of my different pots and pans.
Biggest indulgence: An Art Deco Turquoise glass & Sterling top vessel to hold my multi vitamins.
Dream tool or splurge: A custom colored Turquoise Kitchen Aid Mixer
What are you cooking this week? Tilapia, Salmon, and Turkey Sausage (you have to live a little).
What cookbook has inspired you the most? The Silver Palette Cook Book.
What's the most memorable meal you've ever cooked in this kitchen? Pheasant with leek & walnut dressing, brandied sweet potatoes, asparagus with butter, lemon & pink Peruvian rock salt.
Brandied Sweet Potatoes
makes 4 servings
4 medium sweet potatoes (not yams, they will turn to mush)
2/3 cup brown sugar, firmly packed but not rock hard
1/4 cup water
2 tablespoons butter
1/4 cup seedless raisins
1/2 cup cognac – the good stuff, it does matter.
Preheat oven to 350 degrees. Wash but do not peel potatoes. Boil in water about 15 mins. Drain, cool, peel. Slice into greased casserole dish.
Bring to a boil, the brown sugar, water, butter and raisins. Add cognac and pour over.
• Paderno, double handled stainless steel pot – great for cooking steel cut oatmeal. Doesn’t burn the bottom.
• Alessi – Cobalt Blue Coffee Pot
• Bodum – loose leaf tea pot
• Sitram – Stainless steel double boiler.
• Le Creuset pans – in many colors, white, green, turquoise.
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(Images: Jill Slater)