Brooklyn townhouse renovation before/after

The renovation is complete, for now!

For some time, I have intended to post the dramatic before and after photos of our recent townhouse renovation in Brooklyn Heights. But, I had a problem. I neglected to take proper photos of the project before I began.  So I don't have the absolutely essential and melodramatic before pictures. What the heck was I thinking? Anyhow, now that our renovation is complete, and we are fully settled into the space, I will attempt to show the transformation. Hopefully the impact is not totally lost on the lack of before photos.

The kitchen, as it appeared when we purchased our house in Brooklyn last year.
 I think that is one of the contractors I interviewed standing at the window. 

Most of the work that I did in our new/old house was performed on the parlor level. When we bought the 1800s brownstone in this historic part of Brooklyn, the entire interior of the house was painted a rather dated, and utterly drab olive green. Most of the original detail was stripped from the house and in its place were contractor quality fixtures. While the house did have some warmth, and good bones, it seemed dark, depressing, and didn't fit with the historic surroundings.  Simply applying a brighter, fresher coat of paint throughout the house (recommend Farrow & Ball's Slipper Satin), and popping in a few period fixtures and details would have done wonders to the look and feel of the building.  But, that wasn't enough for me. Clearly, I was in the mood for something more -- I was ready for a big renovation!

Since we cook nearly every night and entertain friends almost as much, the kitchen was the priority.  It needed to be comfortable, yet elegant; stylish, yet functional.  And it needed to accommodate many cooks in the kitchen at the same time.  Thus, it needed two sinks, two ovens and multiple burners.  Thank you Thermador!

We hired an amazing "old world" plasterer, who worked for months with casts to recreate plaster moldings, similar to the ones that would have adorned all of the townhouses in our area. 

When we bought the house, the cabinets were only three quarter height to the ceiling.  So the entire kitchen area felt truncated, short, and small.  The original height and grandeur of the building was stolen away; the enviable ceiling height was lost!  I needed to fix this!  And I did! I designed the cabinets to be dramatically higher, to the ceiling actually (I now use a ladder for the hardly used, stowed away pieces in the top cabinets). I also mixed painted cabinets on one side of the kitchen with dark stained oak on the other, to give the room depth and variance.

I always advise building cabinets to the ceiling, no matter how high.  This brings the room up, elevates the eye, gives the room air, and makes everything feel expansive and majestic. For this project, the high cabinets did all of this and more, bringing distinction back to the room, and life back to the house.

Former rear kitchen door, which is now replaced with one nearly twice as high.

For this project, I also reconfigured the rear windows, bringing them up almost to the ceiling,  making them even at the top. This was actually the original builder's intention. A previous owner took their size down, presumably to cut costs.  Again, like the cabinets, tall windows and doors help to bring the room up, to let the entire space breathe. The before (above) and after (below) pictures show the pleasing difference.  And yes, that is a large brown mohair sofa, sandwiched between the refrigeration units in the kitchen area.  I am done with uncomfortable and unwieldy counter stools.  Kitchens, and the guests that enjoy them, deserve all the joy and comfort that comes with a sofa!

It may be hard to see in the photos, but I also salvaged original period moldings from a building that was tearing them out. I had them stripped and used them to frame the door and window.  It all came out rather nicely:

What was once a dark, unappetizing kitchen, is now bright, expansive and utile.  It's a pleasure to cook and host parties in this resurrected space.  We all love it!

A tufted mohair sofa is the backdrop in our kitchen. I picked Italian "Ponte Vecchio" marble for the center island.

In the parlor-level half bath, the fixtures, tiles and wall color were inappropriate for a traditional brownstone...

...so off it went to the salvage yard!  In its place, I installed a period-appropriate sink (from Simon's Hardware) and a gilded mirror, and I pasted up some traditional wall paper.  But, don't be fooled!  On closer look, the paper is not actually that traditional at all!  It's from the amazingly innovative and popular Brooklyn-based wall covering genius' at Flavor Paper.  Flavor Paper produces hand screened or digitally printed paper and is made to order.  So the colors can be interchanged and the images are completely customizable. For our wallcovering, we choose traditional colors and format, but the images are silly and somewhat controversial.  There is an image of the poodle, for example, that is actually in the form of campy balloon art.  And the Pegasus', standing guard over a guillotine of all things, have breasts! We give our guests something delightful to look at and ponder while they are taking a moment in the restroom!

Below is one of the few period details in the house that has managed to survive its many renovations -- the living room marble fireplace.  It's fairly simple and not unlike many others in the neighborhood, but it is very sweet and grounds the living room.  It's charming. But, it definitely needed some dressing up. 

So, I added studded leather wall sconces, hung an antique, traditional, gilded mirror, imported from an antiques dealer in St Louis, and accessorized.  It worked:

Finally, while there are many more elements that were updated, switched out, and modernized in our new/old Brooklyn townhouse, the renovated newel post and stairway is my self proclaimed crowning achievement. 

The newel post, seen immediately upon entering the house, was inherited from a previous makeover. It was contractor grade, did not represent the history of the house, was feeble looking and exceptionally dated.  It needed to find a new home, immediately!

I hired a local wood sculptor, seasoned in the art of making newel posts that were fashioned after the decadent posts of yesteryear. 

We labored over many designs. Weeks later, after painting the spindles Farrow & Ball's "pitch black", and the risers a sophisticated mayonaisse hue, we had a entirely reshaped, elegant entrance stairway.  It's gorgeous, wouldn't you say?  Where have all those specialized craftsmen (and women) gone?

That's all, for now!  There are many more updated features to this project which I hope to bring to you in future posts.  But now, I need to get to work on dinner, in my wonderful new kitchen! Have a great day! 

Taking a moment on the kitchen sofa before I
 get up and make dinner.

Grilled Chicken Fajitas

Grilled Chicken Fajitas

I published this post a few years ago, and I am republishing it because I have had many requests from friends who got frustrated trying to locate it all the way back in 2014.  So, here it is again. Let me know how it comes out   --  (Lucy and Natalie)!

Move over chicken cutlets!  My family has a new favorite chicken dish -- Grilled Chicken Fajitas. And this time of year, who can disagree.  The secret ingredient: Grapefruit!

If done correctly, Chicken Fajitas are an easy-to-make crowd-pleaser.  And if you follow this recipe, they are low in cholesterol and fat, and are gluten free!

Here is what you will need:

2 Lemons

3 Limes

2 Grapefruits

Chicken Breasts

1 Red Pepper

2 Onions

Avocado

Pepper Jack Cheese

Corn Tortillas

Cinnamon

Cumin

Garlic

Cilantro

Hot pepper paste, chipotle chili flakes or fresh Jalapeno

Olive Oil

Clean and dry the cilantro, then chop (or puree) it finely. 

Tip: Once cleaned and dried, cilantro (and parsley) leaves can last many weeks if refrigerated in a sealed container. 

Prepare the marinade by juicing lemons, limes, and grapefruit in a large bowl.  Add in 3-4 cloves of finely chopped garlic, a large handful of chopped cilantro, a diced onion, a tablespoon of cumin and a tablespoon of cinnamon. Season with salt, pepper and a little hot pepper paste or chipotle chili seeds. 

Rinse the chicken and add it to the marinate. Let the chicken marinate for 45 minutes to an hour. This citrus marinade works well for a few reasons.  First, it tenderizes the meat and cooks it a bit.  For packaged chicken, the citrus also breaks down the slippery coating on the chicken.  Finally, and most importantly, it adds unbelievable flavor!

  While the chicken is marinating, slice the 2nd onion and red pepper into strips.  If using Jalapeno, chop it into small pieces. 

Heat 1-2 tablespoons of olive oil in a grill pan and saute peppers and onions until soft and slightly charred.   I added hot pepper paste/Jalapeno to this mixture as well as some salt and pepper. 

Take onions and peppers out of saute pan and set aside. 

Add the marinated chicken to the seasoned grill pan.  For thin sliced chicken, grill each side for about 3 minutes.  For thicker cuts, grill for 4-5 minutes on each side.  Keep the marinade...

...and add it to a small grill pan with some olive oil.  Cook it down.

Heat the tortillas in the small grill pan.  Add marinade and olive oil, as needed. 

Slice the cooked chicken. 

Layer the tortillas with chicken, onions, peppers, jack cheese, avocado (you can use guacamole too) cilantro and maybe a little salsa! Fold and savor! 

For larger groups, all of the ingredients can be laid out on the table and guests can make their own! 

Poultry Tips:

If you have a whole chicken and need to take off the breast meat, here are some simple instructions:

Always start by cutting into the legs, where they are attached to the body.  Cut through the bone of both legs and then do the same for both wings, and set them aside.  Then turn chicken over (onto its back) and cut along center bone and slice out breast filets.  Put the bones into the freezer and use later for preparing chicken stocks. 

If your chicken breasts are too thick, do not start by pounding as this can weaken the muscle fibers and release juices. Lay the breasts on a cutting board and carefully (very carefully) slice horizontally/ lengthwise.  Then lightly pound.

To test whether the chicken is cooked, pierce a small hole in the thickest meat.  If juices run clear, it is done.  If there is still some pink, it needs a bit more time.  Thermometers also work well!

When cooking chicken and other meats, it is always best to heat the plates before serving.  This can be done by placing them on a rack above the stove while cooking; or into the oven for a few minutes at 200 degrees (or less). Even a slightly warmed plate will help maintain food temperature.

Food & Film

Taste What You See!

When you live in New York City, the film world seems ubiquitous.  Actors are everywhere, production crews and trucks seemingly inhabit all the streets (often to the chagrin of the neighborhood locals), there is always an industry insider, without exception, at every dinner party, and you can explore every genre of film at the thousands of movie theaters peppered throughout this sweeping metropolis.  For movie enthusiasts, like myself, it is one of the many reasons New York is an exciting place to live. 

There are a bunch of film festivals that make themselves at home in New York City;  some are quite famous -- like De Niro's Tribeca Film Festival or the New York Independent Film Festival.  But, my favorite, somewhat lesser-known festival, is happening this week  -- The Food Film Fest. This four-day event showcases short films solely dedicated to stories about food and its preparation. Interesting, right? But, what makes it a real night out is that a sample of the food being presented in the film is served to the audience while the film is being screened. Ingenious! And so much fun! 

What's more is the Food Film Fest helps to support The Billion Oyster Project, an ecosystem restoration and education program. The project is working to restore one billion live oysters back into the New York Harbor, through the help of New York City school children. You may not have known that oysters are a valuable natural water filter -- they help to keep water clean, and the New York Harbor needs cleaning.  But, sadly, oysters are near extinct in these waters. The Billion Oyster Project hopes to reverse that trend, to bring back the ecosystem that existed for thousands of years prior to the development of our city.  

So, The Food Film Festival is more than just a publicity show for newly released films.  It's an all-ecompassing night out, complete with entertainment, food, beverages and a deserving nod to a respectable charitable organization. 

If you are in New York this week and want to check out the Festival, tickets are on sale now for the 10th Festival: 

www.thefoodfilmfest.com/info

Always preparing for my own little food
festival! 

The Loaf

It was a picture-perfect spring day when I snapped this image (above) -- it's the "wings" of the new World Trade Center transportation hub in lower Manhattan, with the Freedom Tower as the backdrop. The station cost an unmentionable 4 billion dollars to build, but may be worth the money.  Not only is it highly functional, connecting multiple train lines, it also showcases commendable architecture.

 On first glance, I thought the spiky wings were meant to resemble the crown of the Statue of Liberty, an obvious symbol of freedom. But this was not the intention of the clever Spanish architect, Santiago Calatrava (seemingly, all the American architects were on vacation when the project's RFPs were submitted!).  Rather, he was inspired by a dove being released into the air.  And the wings help produce an inspiring, cathedral effect (reflecting on 9/11). On the inside, the wings also effectively allow light to shine through. It's beautifully done.

 Stylish architecture is becoming rare in my beloved New York City, where most of the new buildings seem rather rectangular and uninteresting.  In a city filled with pioneers, it's hard to understand why the buildings look, well, like buildings.
 They are not so ingenious, not so New York, not so American.

Speaking of American, the 4th of July is just a month away. Is your menu planned?  

What's more down-home all-American than a big old meat loaf?  And I have a recipe that is surprisingly fresh for summer.  Instead of red meat, I use turkey meat, and I fold in multiple colorful vegetables. The result: a light loaf.
It makes a great sandwich, too!

Here is what you will need:

1lb ground dark turkey meat
1lb ground white turkey meat (turkey breast)
1 large onion
1 tablespoon tomato paste
2 eggs
3 slices of day old bread
1/2 cup milk
1 1/4 cup carrots, cut in small cubes
1 cup fresh or frozen peas
1 cup fresh or frozen corn
1 tablespoon olive oil
1 tablespoon fresh or dried parsley
1/2 cup maple syrup
salt/pepper
pre-made turkey gravy

First up:  Preheat oven to 350 degrees.

In a medium saucepan, sauté 1 tablespoon of olive oil with diced onion and the tomato paste for about 3 minutes (until onion is soft and the paste has dissolved). Set aside to cool.

Soak the bread in the milk for about 2 minutes.  

Boil the cubed carrots for about 3 minutes, just to soften them up a bit.  Combine carrots with peas and corn.  

In a large bowl, fold together the white and dark meat with the sautéd onions as well as the peas, carrots, and corn. Wring out the bread slices and crumble into meat mixture.  Add the eggs and the maple syrup. Season with salt, pepper and parsley. Mix it well.  

In a large baking dish, form the loaf into large round dome and salt the top. 

Bake in the oven for 1 hour and 15 minutes.
Let the loaf rest for a few minutes before serving. 

Not only is this dish simple, delicious and down-home, it also presents itself nicely for both casual and formal gatherings! Everyone loves it! 

Since this loaf does not produce enough juice to make gravy, it's easiest to buy a pre-made turkey gravy.  I prefer Pacific's organic turkey gravy, which can be found at most organic food shops, Whole Foods or at Amazon. I often doctor up the gravy with juice that may drain from the loaf and/or with a bit of butter. 

When re-heating the loaf, slice it into pieces and cook in the gravy on the stovetop.
 It's even better the next day!  

Enjoying the newly opened farm stands on eastern Long Island

Back to School 30 Minute Meal

Thai Chicken Curry with Haricot Verts and Sweet Peppers

...in just 30 Minutes!

With the school year beginning, gone are days with enough leisure to properly lay the table, to artfully arrange the appetizers, to bring the cheeses to room temperature without haste, and to stretch the bedtimes.  Now, it's all about the 30 minute meal, the one that can be quickly prepared while simultaneously helping with homework, cleaning out lunch boxes and ensuring piano is practiced. This is the meal that must be cleaned up before everyone is to bath and bed, that is, before 8:00.  Autumn -- welcome back!

If you are looking for a fresh idea that everyone in the family will enjoy and can also be done quickly,  consider this easy, but delectable fave -- Thai Chicken Curry. Oh, by the way, this dish only uses one pan, for quick clean up!

Here is how to do it:

What you will need:

First, you will need a quality curry paste.  I prefer Kanokwan (to the left).  In my house, one package lasts months. It is very spicy and therefore, not much is needed. If you cannot find it in you local grocer, you can get it online:

http://www.amazon.com/Kanokwan-Green-Curry-Paste-Pack/dp/B00AUGN6TG

1-3 teaspoons of Curry Paste (above)

1.5 cups Basmati Rice

2 Red Peppers

5 shiitake mushrooms

6-8 chicken cutlets

1/2 lb green beens

2 cans of Coconut milk

1/8 cup soy sauce

2 tablespoons of brown sugar

3 limes 

basil

Since the rice and the preparation of this dish take about the same time, go ahead and cook the rice (bring 3 cups of water to a boil, add 1 1/2 cups of rice with some olive oil and salt, and simmer for 20 minutes)

In a large saucepan, sauté the cutlets in some vegetable oil. Olive oil can be used as well, but it tends to have a low smoke point, causing food to brown or burn more quickly. Therefore, vegetable oil is more ideal.

If the cutlets aren't too thick, time them for 3 minutes on each side.  For thicker cuts, do at least 4 minutes on each side.

While the cutlets are cooking, slice the pepper into thin strips and do the same for the mushrooms. Take the ends off the green beans.

Once the cutlets are done, take them out of the pan and set them aside.  Leave all the juices in the pan. 

 Into the same pan that was used for the cutlets, add the peppers and green beans, and some salt/pepper. Cook for 2 minutes.

Add in the mushrooms and cook for another 2 minutes.  Add in 1 teaspoon of curry paste.  If you prefer more kick, and if the dish is not being shared with children, add in more!  More curry paste can also be added into the pan after the children's portion has been plated.

 Stir in soy sauce and brown sugar.

Sauté for 3 more minutes. 

Cube chicken and add to sauté pan.  Squeeze 2 limes over the curry and serve with rice.
Garnish with some fresh basil. 

Everyone is going to love it!


If you have been following this site, you know that I am devoted to my All Clad cookware.  I saw that many of my faves are on sale at Sur La Table. If you need new pots, check them out here:

http://www.surlatable.com/browse/index.jsp?N=13554&No=48&Nrpp=48&pCat=cat360431

I also treasure my Staub cast iron pots, and while cyber-oogling the Sur La Table site,  I found these gorgeous creatures on sale in a beautiful deep, autumnal green (perfect for cleaning). Gorgeous! I think you'll be seeing them soon in some of my cooking posts.

Check them out here:

http://www.surlatable.com/product/prod1410087/


Also, if you would like another family favorite, 30 minute meal, check out a post that I did this summer -- it's delicious:

http://www.thenattydad.com/2015/06/kid-approved-pasta-with-squash.html

Shopping the Farmer's Markets in East Hampton.
The summer season is about to close!