Yesterday I cleaned the kitchen. I don’t mean regular old sweep the floor, wash the dishes, and wipe down the counters cleaned.
I mean top to bottom, wash the walls, clean the exhaust vent, organize drawers, empty and scrub out the fridge, 4 hours of work kind of cleaning.
So I was prepared to say to Carl Cook and Betty Baker. “No Sup! for you†(ya’ know like Jerry Seinfeld)! Because, I was not about to make a mess; no kind of mess at all.
I hate admit it but I was enjoying imagining all of you pleading and begging for more. “Please Sup! I want some more†(ya’ know like Oliver Twist)!
But then I thought. “My goodness! Where did this streak of cruelty come from?†I like to think of myself as “happy and peppy and bursting with love†(ya’ know like Felix Unger)! I mean would Lady Di withhold food from the starving?
But then again, I’m not Lady Di, and you are probably not starving. And this is of course, virtual food. Some might even say pretend food.
So I resolved to stick to my guns. “No Sup! for you (ya’ know yada yada yada…)!
But it did not work out that way, because today you get two recipes!
This is summer and I have found myself grilling quite a bit lately. Last night I made Grilled Sausage Sandwiches with Pickled Red Cabbage. Along with Corn Cob-ettes in Herb Lime Butter. The mess was minimal.
Besides, they tuned out so well, and the light is so gorgeous I instinctively pulled out my camera. And click you get an unexpected post from Sup!
Grilled Sausage Sandwiches with Pickled Red Cabbage
3 tablespoons canola oil
4 cups shredded red cabbage
1 large onion, peeled, halved, and cut into 1/4‑inch slivers
1/2 cup red wine vinegar
1 (14 oz) smoked sausage
4 Kaiser rolls split
Grainy mustard
Heat the oil in a large sauté pan over medium heat. Add the cabbage and the onions, stirring to coat them in oil. Add a pinch of salt and cook, stirring occasionally, until the cabbage and onions have wilted.
Add 1/4 cup of the red wine vinegar and continue cooking until all the liquid is absorbed or evaporated, about 10 minutes. Add the rest of the vinegar and repeat the process until the liquid has mostly evaporated. Adjust the seasonings with salt and pepper. Set the mixture aside.
Preheat a grill or grill pan until quite hot. Cut the sausage in half length-wise, and then again crosswise into 4‑inch lengths. Grill the sausages until nicely colored, about 3 minutes per side.
Serve the sausages on the Kaiser rolls with a heaping of the pickled cabbage mixture and plenty of good grainy mustard.
Corn Cob-ettes in Herb Lime Butter
1‑tablespoon salt
4 ears corn, shucked and cut cross-wise into 4 pieces per ear
4–5 tablespoons butter, room temperature
2 tablespoons mixed herbs, minced
2 limes, halved cross-wise and cut into wedges
Freshly cracked black pepper
Bring a large pot of water to a boil. Add the salt and the corn pieces. Boil the corn until just heated through. Very good very fresh sweet young corn should only be cooked 1–2 minutes to keep the kernels crisp and sweet. If you prefer to corn softer, boil it a bit longer. But please do boil your corn longer than 8 minutes. You will lose the sweet taste and increase the starchiness.
Put the butter and herbs into a large enough bowl to comfortably hold all the corn pieces. Squeeze the lime wedges into the same bowl before dropping them in with the butter and herbs.
I like the corn cut into small pieces for this recipe so that when you add the corn to the butter mixture it will be easy to get all the pieces good and coated with butter, herbs and lime.
Bring the bowl to the table to serve, so that people have access to plenty of the herby butter for the corn.
SERIOUS FUN FOOD
Greg Henry
SippitySup
I got inspired with your work and have a fabulous work done
I saw the link from Apartment Therapy & just LOVE the way the fridge & freezer were separated to keep it from looking like one, massive appliance. I would love to have that in our kitchen (instead of the freezer in the garage).
After 2.5 years you definitely earned such a gorgeous space. Congratulations on a job (exceptionally) well done!
Your kitchen is beautiful. What a great place to cook.
I’ll guess then that the apron front is more than the height (“depth”) of the sink. (Did you mention the sink dimensions somewhere?) I would go for about 8″.
I like all the curves in the shapes. That took time to do. It balances the lower level. Great thinking!
I like using the two 24″ appliances as brackets to hide the small appliance parking area. No need for a roll top close. More great thinking!
Did you use 10mm thickness material to make the sink? B.t.w. for other kitchen renovators: any quartz can be honed.
greg,
nice work on the kitchen- very inspirational! i’m about to embark on one myself. if you don’t mind, i’d love to pick your brain on a few details:
1. looks like the custom sink you had built from the same quartz material? in theory this sounds brilliant — no seams or cracks for dirt to collect like undermount sinks. now that you’ve lived with it — how is it working out? you love it?
2. looks like the Lacanche ranges don’t have a broiler/grill option. You miss it?
3. where did you get the sink faucet? looks wicked.
cheers,
‑brett
Happy to chime in!
1. Love the sink (now)it is quite heavy though and the first time they installed it it was not properly supported and it cracked.They had to do it again and it now fine. The unsupported area was partly my fault because I changed my mind from wanting a very deep sink to wanting a rather shallow sink. I prefer shallow because there is less bending. Speaking of less bending my single favorite feature is 38″ high counters as opposed to the standard 36″. I am not even tall (5′-9″) and they make a huge difference. If you are taller I would consider 40″
2.Lacanche has both broiler and grill. The grill is laid atop to of the burners and may be away when not in use. The broiler is in the electric oven (it has 2 ovens one gas the other electric. Which is pure genius. I love it beyond words. But it is not for everyone. It is super high quality but it is basic in the sense that it has no bells and whistles, it is not large. And the oven are European style meaning they are small and rely on the very energy efficient radiant heat idea that come from well made iron construction. Some of my friends have said they think it is “old fashioned” and no fun to cook with. They are crazy in my opinion! My only regret is I went with the removable simmer plate as opposed to the French Top which has a built in simmer plate. I find I use it constantly.
3. The faucet is by Steam Valve. It has a detachable spray that mounts into the goose neck making a separate sprayer unnecessary!
GREG
for the details! the Jaclo Steam Valve faucet is definitely on my list, and so too is the seamless sink. Cool that the Lacanche has a broiler — I never noticed that. I need to noodle on that one more — it’s a tough call. I’ll probably just re-use my aging Viking for now (it has charm at least) and explore a Lacanche down the road — I need to touch and feel one first.
This is a real beauty to the eyes, and efficient at the same time. I adore every little detail of it. I have always wanted to knock down the wall between my tiny kitchen and the dining area so I can expand my kitchen. I will have to show my husband THIS kitchen so he can start realizing my dream!
Beautiful kitchen. May I ask — what color Okite did you use? I had no idea it could be ordered in the honed finish but now that I know that, I’ve finally found my dream countertop.
Walker Zanger (818) 504 0235 calls it Pietra Cu Girasole 1876 HN. But Okite has another name for this color and I cannot remember. GREG
Found you via Paper Apron’s blog, and just had to check out your remodel. Of course, it’s gorgeous. But what stopped me dead in my tracks was your red Lacanche range! So similar to the La Cornue range I’ve been coveting for a few years now. But putting either of those in my current kitchen would be like wearing a diamond tiara with a burlap sack… just doesn’t quite work. 😉 One day! Congrats on the beautiful remodel. I hope you will cook/bake many happy memories in your new kitchen!
I think we need to start a campaign to get this featured in Architectural Digest! This is absolutely exquisite. It’s like in the “Kohler/Architect” commercial — you showed them your blog background color and said “design our kitchen around this.” Those cabinets are beautiful.
I also love your zinc tabletop (I am pining away for a zinc island) and your cafe chairs. And your gorgeous ceilings. And of course your Thermadores and your range. No wonder you cook so much! There is nothing that I don’t LOVE about your kitchen. Oh, and the school of fish!
It’s refined and tailored, warm and luxurious, light of heart and so very livable. I am so pleased to think that you get to lounge out there listening to the birds. This place deserves to be loved. ~Kim
As I can see the wait was definitely worth it. Very few people would be that patient in remodeling their kitchens, this man here knew from the beginning what was he engaged in, the result is great. I love this type of kitchen sinks
Another kitchen remodeling idea is to incorporate more than one work center so that more than one person can work efficiently in the kitchen at one time. A self-standing chopping block, service island, or other similar kitchen feature will increase convenient work space.
That’s an amazing work! I ca easily see that the owner didn’t make any compromises for his kitchen. 905 days? That’s a lot! I just hope that my Dallas remodeling contractor will finish the remodeling job sooner, I don’t think I can afford to keep paying him for 905 days.
I was so blown away by the kitchen, I never commented. Of course you can be in there cooking every day. Hell, I would want to sleep there! 🙂
Do you have before pics? This would make a great “widwi.” Check out http://www.widwi.com and consider posting before/after pics of this awesome kitchen.
this looks amazing!
I’m so jealous… 😉
I now have something to strive for.
Well done and I hope you are enjoying cooking in this beautiful kitchen!
// Mike
That is beyond gorgeous! I want that stove!
Holy crap I LOVE that kitchen. No wonder it took you so long to redo! It’s larger than my entire studio apt! BTW, if you could throw a dinner party and have 10 guests from any era, dead or alive,who would they be? (Of course the dead would be alive. *g*)
~Shari
Your kitchen is STUNNING! and the RED Lacanche is to die for!! Enjoy your new space. After all that time and money, its SO worth it!!
There’s no subject because I don’t know what to say. That banquet hall looks larger than my entire city condo. I need to start saving.…
So happy to get a good look at your kitchen, having heard at first hand about the remodeling work. It is beyond fabulous — I would move into this kitchen in a heartbeat! The bit I love best is that there is “more storage space than I have (yet) been able to use”. Now that is something I dream of.
Wow, this is a gorgeous gorgeous kithcen!
Only thing missing — a bed. I would make it my room to sleep in and never ever leave. And take a shower in the sink.
Wow it is! Gorgeous! And so worth the time it took. This is a dream kitchen (a kitchen I can only dream of). Love the courtyard. Wow!
When can I move in?! 😉
Just gorgeous work! We’re hoping to remodel our kitchen, expand it, and do a major house addition some day soon. First, we have to design all of it. I’ll be amazed if once the work starts it’s actually done in 905 days! I’m coveting your refrigerator and freezer. But, I’m not looking forward to cooking in our living room and washing dishes in the bathtub!
I love how you guys did your kitchen! I can only dream of having a kitchen that large one day!! It took us 4 years to completely renovate our condo…and there were always so many hidden costs. I mean, who would have known that the walls would crumble down in all the rooms when we started to take off wall paper?!
From the look of the last 2 pictures, the house is gorgeous! Will you be sharing more pictures with us any time soon?
We completely remodeled and gutted our 84 year old home. It has been a labor of love and I absolutely adore it. ( I hope the next family has as many fantastic memories and great parties as we have had.) Sadly now, as everything is complete and beautiful we are moving on to a new chapter and home.
Your kitchen is beautiful! It gives me some great ideas for our next kitchen, I love that you used reclaimed products and kept the integrity of the old home. Congratulations of the completion, I wish you many happy gatherings there!!!
I want to live and die in your kitchen… It is a dream!
What a lovely job you all have done to your kitchen. What a dream come true to see it come to a finish too after all that time. The attention to detail is stunning. Good for you, may more of your dreams come true!
I have a bad case of kitchen envy… especially where that sexy Lacanche is concerned. And the work benches. It’s the kind of space I would love to work in!
Okay when do I get to come and cook in that kitchen? My friends house is a Spanish style interior, and huge kitchen, so I am having a blast. Not to mention the lighting for my photos rocks. Each of their rooms is painted a different color just like it might be in Costa Rica; where she wants to retire and hire me as her personal chef 🙂
Absolutely gorgeous — from one who it still in the middle of it! Well done!!!
Now I want that cooker.…
Wow, what a great place to be creative in. I hope you show us more of your space and that you start using those gorgeous walnut work tables! Thanks for sharing all of it with us.
Where we get to say that we hate you? (just kidding) Man, Greg, that is a kitchen straight out of a magazine. Jealous, jealous, jealous! If I had a kitchen like that, I would not care if the rest of my house had dirt floors and clapboard walls.
It is well worth 905 days.
This reminds me of when I flip through Southern Living each month and see all of the gorgeous remodels.
Dang, that is a seriously beautiful work of art. 83 years from now, people will still be admiring it.
…but I thought I would say it again. This is an awesome kitchen, one that should be featured in Architectural Digest or something. Absolutely amazing.
Is it real? It looks like a picture from a magazine!! It’s beyond beautiful!
I love your kitchen, you’ve done an incredible job. I have no idea what the rest of the house is like, but I would never want to leave that room
Regarding your question on unforeseen problems, that’s called change orders — cha-ching! My contractors tried it all the time.
Unforeseen or not, the outcome is perfection.
Um. Wow. That is absolutely amazing. There’s no way beautiful dishes will not come from such a beautiful kitchen. What a way to experience and love cooking.
An absolutely beautiful space! It’s no wonder you are inspired to create such wonderful dishes. Speaking of which, I LOVELOVELOVE your school of fish.
Now, when I read your posts, I can picture you putting it together, bit by bit … feeling Sondheim coming on again …
Art isn’t easy — every minor detail is a major decision; have put things in scale, have to hold to your vision … !
Very nice! It is gorgeous, the colors are beautiful and look at all that storage place! Wow!
My parents recently upgraded everything in their kitchen, it’s a lot smaller but would you believe that my dad did all of the work himself!
I’m in awe of your kitchen. Beautiful design, modern yet, still in keeping with the design of your house. I love it!
Wow. Your kitchen is beautiful and perfect in every way. I am in awe. Congratulations!
Eric
My dream kitchen! I’m giving you 3 wows now, WOW~~ WOW~~~ W~O~W~~~~!
This is a “to die for” kitchen. You’ve got everything. I’ve always wanted two dishwashers too. Everything looks so French which you know I would love. What an interesting collection of fish molds on the wall. You’ve got more cabinets than I could possibly dream of. I would hate to see your wish list at Williams Sonoma. It would put me in the poor house.
Seriously Greg, this is fabulous and well worth the wait. Color me green.
Sam
If you told me I could start today and have that kitchen in 2.5 years, I would ask, “Where do I sign?”
SERIOUS BADASS KITCHEN.