Modern West Coast kitchen
A gutsy renovation decision affords these Vancouver homeowners a highly functional, modern kitchen.
An open floor plan; rich wood finishes; a sleek, casual look: These are the hallmarks of the West Coast modern style that Sally Parrott and Erik Berg wanted in a new home for their family of five. But given their neighbourhood of choice – Vancouver’s Mount Pleasant area – they realized they’d have to renovate top to bottom to get it. “Our options were older character-filled homes with not enough space, or poorly renovated houses,” says Sally. “We ended up buying the ugliest house on the street, literally,” she adds, dubbing the then four-apartment home the “1994 pink palace.” The solid structure had the flexibility and spaciousness the couple needed to turn it into an open-concept wonder with a welcoming, organized kitchen at its heart.
A boxed-in layout.
Take drastic measure to create an open-concept main-level floor plan. Budget breakdown Materials = $33,310 -Millwork (cabinetry) $25,000* · Countertops $6,000 -Backsplash tiles $545 -Floor tiles $1,130 -Cabinetry hardware $635 Electrical/plumbing = $10,000 Appliances = $26,755 -Refrigerator $12,300 · range $9,000 -Range hood $2,150 -Microwave $420 -Microwave trim kit $330 · Sink $1,870 -Faucet $685 Total cost = $70,065 (excludes design; *includes labour)
The hefty walnut kitchen island with room for three and a matching pantry ground the white cabinets and quartz countertops. “I wanted quartz for ease of care,” says homeowner Sally Parrott, “but I was surprised to learn it wasn’t that much cheaper than marble.” Some savings were found in the porcelain floor tile that looks like cement.
It’s one thing to gut an entire home, but it’s another to move the kitchen to the opposite side of the house, knock down a structural wall and close up a window. Yet that’s just what Jamie Deck, designer and director of Shift Interiors, advised. The couple was torn over the increased costs, but in the end couldn’t argue with spatial logic. “It allowed us to open up the whole layout,” says Jamie.
The first big choice came in the minimalistic low-sheen white cabinetry. Sally wanted a style without fussy profile edges. But Erik, whose taste runs more traditional, was concerned the kitchen would read too stark. Enter the warm-toned richly grained walnut island (topped with quartz), pantry and floating shelf. “I wanted high-quality materials that would stand a lot of wear and tear, knowing we would spend a lot of time here,” explains Sally.
“We’re thrilled with the outcome of the kitchen. It’s the happiest room in our home,” says Sally.
Adding a pop of colour with a floral arrangement is a great way to keep any space bright and cheerful.
Get creative with your counter space. There are lots of stylish ways to display counter-worthy kitchen accessories.
Top these delicious waffles with raspberry coulis and creme fraiche with lavender honey. Image by: Maya Visnyei
Arrange your delicious waffles on a gorgeous breakfast board with fresh berries, jams and creme fraiche.
Mini chocolate & almond waffles
1 In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda and salt; set aside.
2 In a separate bowl, whisk together the eggs, buttermilk, butter and almond extract.
3 Add the wet ingredients to the dry ingredients and stir until combined.
4 Using 3/4 cup for each waffle, pour the batter onto a hot non-stick waffle iron; close the lid and cook until the batter is crisp and golden and the steam stops, about 5 minutes.
5 Cut each waffle into four pieces; drizzle with the melted chocolate and sprinkle with the almonds.
Prep & cook time: 1 1/2 hours
1 In a blender, purée the raspberries, sugar and 1 tablespoon water.
2 Strain the mixture through a fine-mesh sieve into a small saucepan, pressing the solids with the back of a spoon and scraping the bottom of the sieve to extract the pulp.
3 Discard the solids. Stir the lemon juice into the raspberry mixture; stir over medium heat until hot, about 2 minutes. Whisk the cornstarch with the remaining 2 teaspoons water until smooth; stir into the raspberry mixture.
4 Bring to a boil; cook, stirring, until slightly thickened, about 1 minute.
5 Remove from the heat; serve with waffles.
Prep & cook time: 15 minutes
Creme fraiche with lavender honey
1 In a small saucepan, combine the honey and lavender, stirring until the honey is warmed through.
2 Let stand until the mixture has cooled, about 20 minutes.
3 In a small bowl, combine the crème fraîche with 2 tablespoons of the honey mixture (reserve the rest for another use).
4 Sprinkle with extra lavender and serve with waffles.
Prep & cook time: 30 minutes
Makes: 1 cup
All about cheese: Perfect plates and pairings
Make this twist on traditional lasagne with this recipe from Elana Karp and Suzanne Dumaine's new cookbook Plated.
1 Preheat the oven to 425°F.
2 On a baking sheet, toss the mushrooms and squash with 2 tablespoons of the olive oil and salt and pepper.
3 Arrange in a single layer and roast until tender, about 18 minutes.
4 While the vegetables roast, strip the stems from the kale leaves, then cut the leaves into bite-sized pieces. Thinly slice the garlic. In a large pan, heat the remaining olive oil over medium heat until shimmering. Add the kale and garlic and cook until the kale is wilted and bright green, about 4 minutes. Season with salt and pepper; set aside.
5 Remove the roasted mushrooms and squash from the oven and reduce the oven temperature to 400°F. Using a fork or spoon, mash the squash.
6 To make the béchamel sauce, melt the butter in a saucepan over medium heat. When the butter is foamy, sprinkle in the flour and whisk until the mixture is smooth and golden, about 2 minutes. Slowly pour in the milk, whisking continuously, until no lumps remain. Simmer, stirring occasionally, until the sauce is thick and coats the back of a spoon, 6 to 7 minutes. Season with the nutmeg, salt and pepper. Add 1/4 cup of the Parmesan, stirring to combine; remove the pot from the heat.
7 Spread a thin layer of the béchamel sauce over the bottom of a 9" x 13" baking dish. Add a layer of the lasagna noodles, followed by a layer of squash and mushrooms, the kale, more sauce and a sprinkle of Parmesan. Repeat to make 2 more layers: noodles, vegetables, sauce and Parmesan. Top with a final layer of noodles and the remaining béchamel sauce. Sprinkle with the remaining Parmesan and the Gruyère.
8 Loosely cover the dish with foil, transfer to the oven and bake until the lasagna is bubbling, about 30 minutes.
9 Increase the oven temperature to 450°F.
10 Uncover the lasagna and continue baking until golden, about 10 minutes longer. Remove from the oven and allow to cool completely before cutting into pieces. Wrap with foil and store in the fridge for up to 5 days or in the freezer for up to 1 month. To reheat, microwave the lasagna or warm it, covered, in the oven at 350°F.
Excerpted from Plated by Elana Karp & Suzanne Dumaine. Recipes Copyright © 2016 Elana Karp & Suzanne Dumaine, Photography copyright © 2016 Robert Bredvad. Excerpted by permission of Clarkson Potter/Publishers. All rights reserved.