While they didn't go for the highest-end appliances, they created a beautiful space, with efficiency as well as quality throughout. The easy access drawers and rugged caesarstone counters are children friendly. Accustomed to New York kitchens, these seemed, to this visitor, to go on forever. Everything has its place — returned with ease at the end of a meal.
And Jasper loves to cook! This kitchen is not just for show. Put to the test, it has emerged looking and performing as great as ever.
Jasper and Rebecca's Answers to the Kitchn Questionnaire
What's your cooking style?
Practical, but we look for practicality across many cuisines.
What inspires your kitchen?
Seasonal foods, good fresh flavors.
What is your favorite kitchen tool or element?
Le Creuset pots and a good sharp knife.
Best cooking advice or tip you ever received:
Hot pan, cold oil. Use grapeseed oil for higher heat cooking.
Biggest challenge in your kitchen:
Expanding our repertoire of easy meals that the kids will also enjoy.
Organic foods and champagne vinegar.
Dream tool or splurge:
New fancy knife set and more Scanpans (non toxic, "green" non-stick pans. From Denmark — so what's not to like?)
What are you cooking this week?
Pork shoulder cooked in milk with orange (pulled for tacos).
Chicken fricasseed with rosemary, tomatoes, and olives
Penne tossed with shredded brussel sprouts, prosciutto, sage and shallots
Annie's boxed mac and cheese, broccoli sauteed with shallots, wine and chicken stock.
What cookbook has inspired you the most?
Marcella Cucina by Marcella Hazan and Indian Cookery by Madhur Jaffrey.
What's the most memorable meal you've ever cooked in this kitchen?
Thanksgiving - really made use of double oven and 6 burners.
• Large lower drawers and a pantry beat lots of cabinets any day.
• Insta-hot — purified, almost boiling tap water
• Appliance lift for the KitchenAid mixer
• We have had good luck with KitchenAid appliances
• We love our Caesarstone counters
• Under cabinet electrical outlets, much nicer than wall sockets.
Jasper's Recipe for Penne with Brussel Sprouts and Prosciutto
Saute shallots in deep pan. Add chopped brussel sprouts, chopped sage, and chopped prosciutto.
Add 1/4 cup white wine and 1/3 cup chicken stock.
Cook until brussel sprouts are quite wilted.
Add butter to coat the brussel sprouts and prosciutto.
Serve over pasta.
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(Images: Jill Slater)