Change of heart

I have always been attracted to white cabinetry in a kitchen, but as of late, I have had a change of heart. We are talking a complete 180 degree change of heart to...black. Black?! I know. I can hardly believe it. I have, for as long as I can remember, known exactly what my dream kitchen would look like. White cabinets, dark counters, open shelving and some glass-front cabinets. Here are some samples of what I had in mind:

Coastal Living

This hits all my "white kitchen" requirements and then some. I especially love the hanging light fixtures and exposed beams. I am partial to drawer pulls, but I could let that slide.

Ikea

I do like butcher block and I love the exposed shelving. Not sure how I feel about the transition from back splash to wall though.

Jenna Lyons Kitchen

J. Crew's creative designers kitchen makes me question my kitchen aesthetic.

Gwyneth Paltrow, Hamptons Kitchen

This is the kitchen that turned my kitchen world upside down. Gwyneth Paltrow's kitchen in her Hampton home is a dream. The gray graphite cabinets, the white sky-high walls and white chandelier are sheer perfection. I think what appealed to me most about this kitchen was, that despite the dark cabinetry, it feels so airy and bright.

Nathan Edge White

This leads me to consider that maybe there is a happy medium, as seen in this white meets black kitchen. White cabinets, black island, shiny carrara marble counter tops and to top it all off, glossy espresso wood floors.

poll by twiigs.com

Guest Post: Odi et Amo

Taking a departure from the food world, and guest posting some mommy advise over at the ever so chic blog Odi et Amo. Enjoy the post, and then spend some time browsing the decor eye candy Averill provides. Cheers and Happy eating!

Chickpea Salad

I should preface this post with the fact that I an utterly obsessed with chickpeas. I could eat them out of the can. (I actually have, terrible, I know.) I wish more than anything I could take credit for coming up with this simple, yet delicious, chickpea concoction. It really is a testament to how a few ingredients can pack a flavorful punch.


This recipe is brought to you by one of my favorite food blogs, 101 Cookbooks. Hiedi's recipes, photos, and stories make me want to run to the farmers market and frolic as I pick my produce. She has a unique view on ingredient combination, influenced from the middle and far east (think tahini, curry, and sesame) which has taught me a lot in the kitchen.

Leeks aren't used too often in American kitchens. They are pretty much an enlarged, milder version of a green onion. What balances the mildness is the bite from the red onion. For the yogurt sauce, I highly suggest Greek yogurt. Its creamier than traditional yogurt, while still being low in fat. I hope you all enjoy this as much as I did.

Cheers & happy eating!



Pan-fried Chickpea Salad
Adapted from 101 Cookbooks

1 tablespoon clarified butter, olive oil, or coconut oil
2 cups cooked chickpeas (garbanzo beans), pat them completely dry with clean dish towel
1 cup of chopped leeks
1 medium clove of garlic, minced
zest of one lemon
1/3 cup plain yogurt (I typically use low-fat Greek)
1 1/2 teaspoons Indian-style curry powder (or to taste)
scant 1/4 teaspoon fine grain sea salt
1 or 2 tablespoons warm water
1/2 cup of loosely packed fresh cilantro, chopped
1/2 cup red onion or red spring onions, chopped

1/3 cup of toasted slivered almond, chopped

Heat the cooking oil in a large skillet and add the chickpeas. Saute over medium-high heat, stirring occasionally, until they start getting a bit golden in color. Stir in the leeks and cook until the chickpeas are more golden and the leeks have browned a bit as well, roughly 7 - 10 minutes total. At the last minute stir in the garlic and the lemon zest. Remove from heat, and set aside.

While the chickpeas cool (I like to serve this salad at room temperature), make the yogurt dressing by combining the yogurt, curry powder, and salt in a small bowl. If you need to thin it out a bit, particularly if you are using Greek yogurt, whisk in warm water a tablespoon at a time. Taste, adjust, and set aside.

When you are ready to serve the salad, toss the chickpea mixture with most of the cilantro and most of the chopped red onion. Add about 1/2 of the yogurt dressing and toss again. If you like more dressing, keep adding until you are pleased. Serve on a platter sprinkled with the remaining onions and cilantro.

Sky High Pancakes

Haiku for Pancakes
Fluffy and yummy
Childhood memories in mind
Each bite a delight

Seriously, what is there not to like about perfectly fluffy pancakes topped with an ooze of maple syrup? Now, the crucial word here is FLUFFY. I have had disastrous experiences with pancakes, and it is not an understatement for me to say that it has taken years for me to find the perfect combination of flour, sugar, and baking powder to pull off these fluffy babies.

Big tips to keep in mind:
-Sift! I use to think sifting was just an unnecessary step, but it is crucial to getting the right consistency.
-Don't over-mix. Mixing too much will cause the pancakes to be rubbery rather than fluffy.
-Make sure to use a non-stick pan that is hot! I usually put it on the stove while I am preparing the batter.
-Once I am done mixing, I like to pour the batter into a measuring cup for easy pouring.


Before we get to the recipe, I wanted to leave you with a song to listen to as you read it. This song is my new obsession, and I hope to play it on the guitar some day soon. Till next time, cheers and happy eating!



Perfectly, Fluffy, Pancakes

3/4 cup of all-purpose flour
3/4 cup of whole wheat flour
1 teaspoon baking powder
2 tablespoons white sugar
1 1/4 cups milk (might need to add more if the batter is dense)
1 egg
4 tablespoons butter, melted

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the middle and pour in the milk, egg and melted butter; mix until you reach a smooth consistency. Be careful to avoid over-mixing.

Heat a non-stick frying pan over medium heat. Pour or scoop batter onto the pan. Brown on both sides and serve.

Recipe Boxes

I am looking for a new way to organize my recipes. Since starting this blog, I have accumulated tons of new recipes that I am planning on experimenting with. Currently, they are stored in an old binder. I do have them in sheet protectors but its a pain in the butt to flip through to find what I am looking for. Sure I can get dividers, but I am seriously loving the idea of a recipe box. Here are a few that really caught my eye.

1canoe2 Letterpress recipe cards & box

I am a hooker for anything letterpress! I think the cards are darling, and the fact that everything is hand-drawn by the artist make for a unique piece.

Igloo Letterpress

I love the fact that this is not your traditional recipe box, unfortunately it is not for sale. However, I am still super attracted to these adorable recipe cards, which were illustrated by Suzi Ultman. Again, letterpress!

Sparrow Graphic

These owl cards are sent as pdf files which makes it very convenient to printing them as needed (not to mention never worrying about running out of cards!) I have somewhat of an owl fetish, and I do tend to be attractive to things that are cute, rather than refined.

Dabney Lee Home

Ok, so I am about to contradict myself here. I know I just stated that I am not a refined kinda gal, and this acrylic recipe box is most certainly refined, but the plethora of color options really spices things up here! What isn't so attractive, is the price. I just couldn't bring myself to spend $80 on recipe storage.

The Farm Chics

This is a do-it-yourself project that combines a Martha Stewart box and hand-crafted recipe dividers made from scrapbook paper. I think the end result is a vintage-looking box that feels like a family heirloom.

The Demy

Now, I could scrap the whole recipe box idea and go for something techy. This digital recipe box is sleek, compact, and kitchen-safe. It's like the Cookbook version of a Kindle. I also like the fact that I can choose to keep my recipes private of share them with whomever I choose.

So what do you all think? How do you store your favorite recipes? I would love to hear from you! Until next time, cheers, and happy eating!

Israeli Salad

You may have noticed that this salad does not have a trace of lettuce in it. Honestly, the only salad you will find in Israel with lettuce in it is a Caesar salad. That is not to say that Israel is short of delicious and unique salads. They are quite proud of their salads! There are veggie salads, pickled salads, bean salads, corn salads, and just about anything else you can imagine. A visit to any restaurant includes an entire course of salads, not to mention the most fluffy and warm pita, served on the table before you even order. The colors pop, the taste buds are tantalized, and the hunger is always satiated!

In order to make this authentically Israeli, you must dice the veggies up finely! As a child, I remember my cousin and my brother would have contests to see who could make their salads with the finest chopped vegetables. It pretty much boils down to this simple ration: equal parts tomato and cucumber to one-third red onion. I hope you enjoy this as much as I do!

Israeli Salad

3 roma tomatoes, finely diced

1 large cucumber, finely diced

1/3 of a large red onion, finely diced

1 lemon

1/4-1/3 cup olive oil

salt

pepper

Combine, eat, enjoy!

Jungle Love

The images from Ikea's new cookbook really left an impression on me. They are so artful and geometric that I had to find out who was responsible for them. His name is Carl Kleiner, a photographer who hails from Stockholm. Looking through his photographs (most that are not food related) it is obvious that he gravitates towards abstract photos that are minimally styled, yet still manage to make an impact. Of course I had to share his food related photos.






It is hard to pick a favorite, but I am gravitating towards the eggplant zebra. The squash puppy is pretty impressive too. How about you? Which is appeals to you most?