Sleek, sexy, clean lines, commanding all of the attention ~ the cook range is The Statement Piece ~ it's the artsy narcissist that sits on the throne of the kitchen and raises it from its usual utilitarian standards to the elegant crowning jewel that adds glam to the home. And it can be the equivalent of purchasing a luxury vehicle. It's paparazzi worthy, but... is it worth the splurge?
PHOTO CREDIT @MURPHYDESIGN
Hood + Backsplash + Range = Striking Masterpiece
Bluestar Kitchens gives you the option to customize your appliances; style, color, size, hardware. The possibilities are endless. Have some fun and custom design your own range and then show me what you designed @simplymarwah #simplymarwah.
LESS IS MORE. When you're designing your kitchen, prioritize and stick to one main focal point/area to create jaw-dropping drama, and keep your supporting pieces subtle. Adding too much takes away from the main event and instead creates visual clutter. And let's face it, this 5-star beauty shouldn't be upstaged.
And in THE SPIRIT OF GREEN ,
I'm preparing a St. PatRICK's Day DINNER
INSPIRED BY SOME OF MY FAVORITE COOKS + BAKER
IRISH SODA BREAD SCONES
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 cup unsalted cold butter, grated on large holes of a box grater and frozen
1 teaspoon grated orange zest
1 teaspoon caraway seeds
3/4 cup raisins (or currants)
1 cup buttermilk
1 large egg
Melted butter for brushing on scones
Marmalade Butter for serving, optional
AND JUST IN CASE YOU'RE A DIE-HARD CORNED BEEF + CABBAGE FAN
HERE'S ONE OF MY ALL-TIME FAVORITE RECIPES
SILVER PALATE CORNED BEEF + CABBAGE W-HORSERADISH CREAM
FOR THE CORNED BEEF
1 corned beef (5-6 pounds)
2 onions, studded with 3 whole cloves (onions can be halved or quartered)
4 carrots, peeled and halved
2 ribs celery, halved
4 sprigs Italian parsley
1 green cabbage (about 3 pounds), cut into 6 wedges (See *Note below)
12 small red new potatoes
6 small leeks (white part and 2 inches of green), well rinsed (See *Note below)
6 carrots, peeled and cut into 2 1/2-inch lengths
Salt and fresh ground pepper, to taste
4 T. chopped Italian parsley
Place corned beef in a large kettle or dutch oven. Add the onions, halved carrots, celery, and parsley sprigs (use seasoning packet if provided with your corned beef). Cover with cold water and bring to a boil. Reduce heat, cover, and simmer for 2 3/4 to 3 hours, turning beef over in broth every 30 minutes. DO NOT allow water to boil again; keeping at low simmer will ensure tenderness. When it is very tender, remove it from kettle and keep warm.
Strain the broth and return it to the kettle. Add the cabbage, potatoes, leeks, cut-up carrots, salt and pepper, and 2 T. of the chopped parsley. Bring to a boil; reduce heat, cover, and simmer until vegetables are tender, 30 minutes.
Arrange beef on a warmed serving platter, and surround it with the cooked vegetables. Ladle broth over beef and vegetables, and sprinkle with remaining 2 T. chopped parsley. Optional - serve with Horseradish Cream Sauce (below).
*Note: Keeping the core in the cabbage wedges will help hold them together while cooking. Remove the core before serving. After thoroughly washing, leeks can be tied together with kitchen twine/string; remove for serving.
HORSERADISH CREAM SAUCE
This makes 2 cups of sauce. The recipe can easily be halved or quartered, as needed.
3/4 cup whipping cream
1/2 cup mayonnaise
1/2 cup prepared horseradish, drained
2 T. Dijon mustard
Pinch of sugar
Salt and fresh ground pepper, to taste
Whip cream in a bowl until it forms soft peaks. Combine mayonnaise, horseradish, and mustard in another bowl. Fold in whipped cream. Add sugar, salt and pepper. Stir well, and transfer to a serving bowl.
DON'T MISS OUT ON RECIPES + COOKING TIPS & TRICKS + SO MUCH MORE
JOIN MY MAILING LIST TO RECEIVE MY FULL IRISH INSPIRED DIGITAL RECIPE BOOK