Saturday, July 9, 2011

HOUSE BEAUTIFUL KITCHEN OF THE MONTH

This stunning kitchen is the August House Beautiful Kitchen of the Month.  Owner Summer Thornton designed this 105 square foot room.

The counter-to-ceiling cabinets were painted with black lacquer, and the countertops are Carrara marble.  The mirror adds so much light to this kitchen, and it showcases the china and other pieces on the open shelves.  The lamp and the faucet are perfect.

ENJOY!



DON'T FORGET TO ENTER THE GIVEAWAY HERE!

IF YOU MISSED


House Beautiful August 2011
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MIXED BERRY COBBLER


Mixed Berry Cobbler


Serve topped with a generous scoop of vanilla ice cream.
8 servings

Ingredients

Filling


  • 1/2 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 7 cups (1 3/4-2 pounds) mixed fresh berries (use no more than 1 1/2 cups strawberries; halved if large)


Dough

  • 1 1/2 cups unbleached all-purpose flour plus more for surface
  • 1/4 cup sugar plus more for sprinkling
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons chilled unsalted butter, cut into ½" cubes
  • 1/2 cup chilled whole milk plus more for brushing
  • Vanilla ice cream


Preparation

Filling

  • Position a rack in middle of oven and preheat to 400°. Whisk sugar and cornstarch in a large bowl. Add berries to bowl and toss to coat. Transfer berry mixture to a 2-quart baking dish about 2" deep. Set aside to macerate while making dough.


Dough

  • Whisk 1 1/3 cups flour, 1/4 cup sugar, baking powder, and salt in a medium bowl. Add butter; using fingertips, rub in butter until coarse meal forms. Add 1/2 cup milk and stir just until dough forms. Gather dough into a ball and transfer to a lightly floured surface. Gently knead 5 or 6 times, then pat or roll dough into a 9x6" rectangle. Cut dough in half lengthwise, then crosswise 3 times, forming 8 rectangles. Arrange biscuits 1/2" apart over fruit. Brush tops lightly with milk and sprinkle with sugar.
  • Bake until fruit is bubbling and biscuits are just cooked through and golden all over, about 35 minutes. Let cool at least 30 minutes; serve with vanilla ice cream. DO AHEAD: Cobbler can be made up to 3 hours ahead. Rewarm at 350° if desired.

    See you soon,
    Teresa
    xoxo

Recipe by Melissa Roberts
Photograph by Hirsheimer & Hamilton
July 2011 Bon Appetit
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