Loft 107 Makeover

Over the past few months, I oversaw the renovation of our kitchen here at the Loft 107 in Williamsburg, Brooklyn. The original kitchen was added then this former tobacco and chocolate factory was converted to lofts nearly 10 years ago.

After years of heavy use, the sink started to rot, the facet leaked and the dishwasher finally died after a long, long life of cleaning up after hundreds of hungry clients.

Under the expert care of contractor Imir and his team, we began by ripping out the existing cabinets, sink and hood. We then tiled the entire space, creating a clean and open palette in which to cook.

Notice how Imir tiled around the chalk board and three quarters up the arch, giving the space a lot more depth.

From there, Joe and I headed to the local restaurant supply outlet in Astoria, Queens, and purchased this deep and very efficient two compartment sink with a big enough drain board to accommodate a new Hobart dishwasher. We added the spray mount facet and a six foot stainless steel shelf above the sink.

I love how the old subway sign gives the room a very industrial feel, and accents the tile.

These old barn lights are both appropriate and very functional. I had Imir add a dimmer, so its easy to adjust the lights for daytime work and night time dining.

Now the hood: Joe found this used hood out in West Hampton and with the help of George, the electrician, we hung and connected it to the existing vent. What’s nice about this hood are the two adjustable lights and a heat lamp to warm the food.

A fresh coast of paint, a new dishwasher and new stainless steel combo refrigerator/freezer-and there you go-a new kitchen!

Roasted Baby Zucchini

I love a roasted vegetable for dinner. If you want to prepare an easy side dish, there’s nothing simpler than tossing your favorite vegetable with some olive oil, salt, and pepper and then roasting it in the oven. One of my go-to vegetables is zucchini.

Tip: Chop up roasted zucchini and toss with some quinoa and grilled chicken for an easy, quick lunch the next day. Add fresh herbs for more flavor.

Day 11: Chocolate Earthquake Cookies

Chocolate Earthquake Cookies
The name says it all. With creamy, melted chocolate this cookie will rock your world. Add your favorite variety of nut for a little extra texture!

Ingredients
4 tablespoons butter (¼ cup)
4 (1-ounce) squares unsweetened chocolate
2 cups white sugar
4 extra-large eggs
2 cups sifted all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup chopped nuts (I use almonds or hazelnuts, but walnuts work well too!)
1 cup powdered (confectioner’s) sugar

Instructions

In a large, heavy saucepan over low heat, melt butter and chocolate. Melt chocolate, stirring occasionally, until smooth; remove from heat.

Stir sugar into warm chocolate mixture. Stir in eggs, one at a time, beating well after each addition. Sift in flour, baking powder, and salt; stir until smooth. Stir in nuts.

Cover and refrigerate, preferably for 1½ hours; dough may be refrigerated longer or overnight, if you wish. This will be a soft dough and must be refrigerated. It may be left in saucepan or transferred to a bowl.

When ready to bake: preheat oven to 300 degrees

Adjust two racks to divide oven into thirds. Line cookie sheets with parchment paper to prevent cookies from sticking.

Place powdered sugar in a small bowl. Sugar palms of your hands with some of the powdered sugar. Roll dough into 1½-inch balls. Roll balls in powdered sugar and place 2-inches apart onto prepared cookie sheet.

Bake 20-22 minutes or until tops of cookies are barely semi-firm to touch. DO NOT OVER BAKE –these should be slightly soft in the centers. (If you bake only one sheet at a time, bake high in oven.) Reverse position of sheets top to bottom and front to back once during baking to ensure even baking. Remove from oven and cool on wire cooling racks.

Storing: The cookies will keep in an airtight container for up to three days or in the freezer for up to two months. Sprinkle with fresh confectioners’ sugar after cooling.

Day 5: Tony’s Chocolate Chip Cookies

This is the classic Nestle Toll House Recipe with a festive Leberto spin. Use different types of sweet morsels and some pistachios for a more gourmet taste and texture.

Ingredients
2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup bittersweet chocolate chips
1 cup white chocolate chips
1 cup chopped pistachios

Instructions

Preheat oven to 375 degrees

Combine flour, baking soda, and salt in a small bowl.

Beat butter, white and brown sugar, and vanilla extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition.

Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake 9-11 minutes, or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Day 4: Gingersnaps

Gingersnaps

A flavorful, spice-filled cookie perfect for the holidays!

Ingredients
¾ pound butter
4 cups sugar
4 eggs
1 cup molasses
1 tablespoon + 1 teaspoon balsamic vinegar
7½ cups all-purpose flour
1 Tablespoon baking soda
1 teaspoon cinnamon
½ teaspoon cloves
1½ Tablespoons fresh ginger
1 teaspoon white pepper

(in separate bowl)
1 cup sugar
2 teaspoons cinnamon

Instructions

Preheat oven 350 degrees

In large bowl, cream butter and sugar. Add eggs, molasses, and vinegar.
In separate bowl, mix flour, baking soda, and spices.
Gradually add dry ingredients to creamed mixture. Mix until combined.

With a teaspoon, portion dough and roll into balls. Drop into cinnamon and sugar mixture (see above) and place on parchment-lined cookie sheet. Press dough down gently with the palm of your hand.

Bake 8-10 minutes.

Day 3: Blueberry Coconut Oatmeal Cookies

Blueberry Coconut Oatmeal Cookies

A playful twist on the classic oatmeal cookie. Add some blueberries and coconut for some extra depth of flavor and texture!

Ingredients
¾ cup soft butter
1 cup firmly packed brown sugar
½ cup granulated sugar
1 egg
¼ cup water
1 teaspoon vanilla
1 cup sifted all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
3 cups oats
1½ cups dried blueberries
1½ cups sweetened shredded coconut

Instructions
Preheat oven: 350 degrees

Beat shortening, sugars, egg, water and vanilla together until creamy.
Stir together flour, salt, and soda; add to creamed mixture, blend well.
Stir in oats, blueberries, and coconut.

Drop by teaspoonfuls onto greased cookie sheets. Bake in preheated oven for 12-15 minutes.

Day 2: Cornmeal Cardamom Cookies

Cornmeal Cardamom Cookies

This Anson Mills recipe requires some extra care, but it’s more than worth it! This is a delightful, crumbly cookie. I have simplified the dough-handling instructions from the original recipe, so it will be just as delicious and easier to make!

Ingredients:
1/ cup (7 ounces) unbleached all-purpose flour
1 cup (5 ounces) fine yellow cornmeal or fine white cornmeal
½ teaspoon fine sea salt
1 teaspoon baking powder
16 Tablespoons (8 ounces) unsalted European-style butter, room temp
¾ cup (5.25 ounces) sugar
1 large egg
½ teaspoon vanilla extract
1 teaspoon ground cardamom

Instructions

Turn the flour, cornmeal, baking powder, and salt into a medium mixing bowl and whisk to combine.

In the bowl of the stand mixer fitted with the flat-beater attachment, beat the butter on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl. Add the sugar and beat on medium speed until the sugar has dissolved and the mixture is light and aerated, about 3 minutes, pausing once to scrape down the bowl.

With the mixture running on low speed, add the egg and the vanilla and almond extracts; beat until incorporated, then add the dry ingredients and mix on low speed just until the mixture forms a cohesive dough. Detach the bowl from the mixer and give the dough a few turns with a rubber spatula.

Divide the dough into 4 equal parts. Using parchment or wax paper, roll the dough into “logs” and crimp the edges of the paper around the dough to seal and create an even log. Chill (or freeze) the dough until ready to bake.

When ready to bake: preheat oven to 350 degrees.

Remove dough from paper, slice ¼-inches thick, and place on cookie sheet. Bake at 350 degrees for 8-10 minutes.

Day 1: Chocolate Chocolate Chip

Chocolate Chocolate Chip Cookies

Double chocolate! This recipe gives us a great cookie for every time of year, but the decadence is perfectly suited for the holidays. Enjoy!

Ingredients
1 cup butter, softened
1½ cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
¾ teaspoon baking soda
¼ teaspoon salt
2 cups semisweet (or bittersweet) chocolate chips
½ cup chopped walnuts (optional, or may use other preferred nut variety)

Instructions

Preheat oven to 350 degrees

In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. In separate bowl, combine flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake for 8-10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Leftover Thanksgiving Croquettes

You know what’s better than Thanksgiving Day? Thanksgiving leftovers.
Nothing beats warming up those delectable leftovers the next day or trying to come up with creative dishes to incorporate them into.
And in my opinion, there’s nothing better than transforming those famous Thanksgiving turkey leftovers into glamorous turkey croquettes. Sauteed onions, celery and garlic, combined with herbs, eggs, cheddar and bread crumbs turn last night’s celebration into a spectacular meal that worthy of thanks.

Pumpkin Silk Pie & Pecan Pie

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Pumpkin Pie

Pumpkin Pie is a classic fall dessert. It is also one of the simplest pies to make. I like this recipe because it uses heavy cream instead of the “usual” sweetened condensed milk, giving it a “silkier” taste and texture.

Ingredients: (makes 2 pies)
6 eggs
1½ cups sugar
3 cups heavy cream
2 teaspoons vanilla
1 tablespoon grated orange zest
4 cups pumpkin puree (NOT pumpkin pie filling)
1 teaspoon cinnamon
½ teaspoon ginger
Pinch of ground cloves
Pinch of allspice

Instructions:

Preheat oven to 350-degrees.

In a large bowl, blend eggs, sugar, cream, vanilla, and pumpkin.

Add spices and mix well.

Pour filling into two unbaked 9” pie shells.

Bake pies for 30-40 minutes, or until a knife or toothpick inserted in the center of the pies comes out clean.

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Pecan Pie

Pecan pie is another holiday favorite, and the recipe below is simple and delicious. I came across this rendition on allrecipes.com. It is a winner because it is so simple and it does not require high fructose corn syrup, as many other pecan pie recipes do.

Ingredients:
2 eggs
½ cup butter, melted
1 cup light brown sugar
¼ cup white sugar
1 tablespoon all-purpouse flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans

Instructions:

Preheat oven to 400-degrees

In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.

Pour into an unbaked 9” pie shell. Bake in a preheated oven for 10 minutes at 400-degrees, then reduce temperature to 350-degrees and bake for 30-40 minutes, or until done.