Italian kitchens are known for being both beautiful and highly functional. Weisshouse proudly sells Modulo Cucine kitchens. You may have seen our beautiful model kitchen in the showroom window while walking down Highland Avenue. If not, please stop by and ask one of the talented designers on staff for more information. Modulo Cucine is the exclusive importer and distributor in North America for Doimo Cucine SPA. Doimo has been in business in Italy for more than 50 years. They are 100% green and produce 0% formaldehyde off gassing. In addition, they meet the Japanese Green Standard and are a LEED compliant product. All of the glue, paint and lacquer are H2O based and non-toxic. For the next 5 weeks, I'll be discussing each of the 5 models that Weisshouse features along with 5 fabulous recipes that you can make in your new kitchen from Weisshouse.
The first model is the EASY kitchen. EASY is the most budget friendly of all of the models. Easy is an engineered wood product that consists of four great wood finishes: White Oak, Beige Oak, Grey Oak and Wenge. EASY B kitchen finishes can be combined with EASY finishes for a one-of-a-kind look and are available in the following Polymeric (looks just like high gloss lacquer) finishes: White, Ivory, Black and Red. Polymeric is a plastic-like material that is actually stretched over the cabinet door. It is seamless, waterproof and can be cleaned with your favorite household cleaning spray. For those of you with children or pets, EASY is easy. Stop by Weisshouse to see EASY. It's our working kitchen for employees!
Now for the recipe...from Thomas Keller, Chef, The French Laundry, Yountville, California:
Artichoke Soup with Croutons
In the kitchen at The French Laundry in California's Napa Valley, this soup is pureed and then passed through a chinois to produce a velvety texture.
Ingredients:
1 cup white wine
1 cup olive oil, plus more for cooking
4 cups vegetable or chicken stock
Juice of 2 lemons
8 large artichokes
2 carrots, sliced
2 onions, sliced
2 shallots, sliced
2 garlic cloves, chopped
1 cup heavy cream
Salt, to taste
Extra-virgin olive oil for garnish
Toasted croutons for garnish
Directions:
In a bowl, combine the wine, the 1 cup olive oil, the stock and lemon juice. Working with 1 artichoke at a time, trim off the tough green outer leaves to expose the tender yellow leaves. Using a paring knife, trim off about 1 inch from the top until the center is visible. Cut away the stem and dark green exterior to expose the pale yellow core. Cut the artichoke in half lengthwise and, with a teaspoon, scoop out the furry choke from the center and add the artichoke halves to the bowl.In a large soup pot over medium heat, warm enough olive oil to coat the bottom of the pot. Add the carrots, onions, shallots and garlic and saute, stirring occasionally, without browning, until tender, 5 to 6 minutes. Using a slotted spoon, remove the artichokes from the liquid and add them to the pot with the vegetables. Strain the liquid through a fine-mesh sieve into the soup pot. Bring to a simmer and cook until the artichokes are tender when pierced with a fork, 18 to 20 minutes. Using a slotted spoon, transfer the artichokes to a clean soup pot and strain the cooking liquid into the pot; discard the solids. Using a stick blender, puree the soup directly in the pot until smooth. Alternatively, in a blender or food processor, puree the soup in batches until smooth and return the soup to the pot. Stir in the cream and season with salt. Ladle the soup into warmed individual bowls. Garnish each serving with a drizzle of extra-virgin olive oil and 2 or 3 croutons. Serves 4.
The first model is the EASY kitchen. EASY is the most budget friendly of all of the models. Easy is an engineered wood product that consists of four great wood finishes: White Oak, Beige Oak, Grey Oak and Wenge. EASY B kitchen finishes can be combined with EASY finishes for a one-of-a-kind look and are available in the following Polymeric (looks just like high gloss lacquer) finishes: White, Ivory, Black and Red. Polymeric is a plastic-like material that is actually stretched over the cabinet door. It is seamless, waterproof and can be cleaned with your favorite household cleaning spray. For those of you with children or pets, EASY is easy. Stop by Weisshouse to see EASY. It's our working kitchen for employees!
Now for the recipe...from Thomas Keller, Chef, The French Laundry, Yountville, California:
Artichoke Soup with Croutons
In the kitchen at The French Laundry in California's Napa Valley, this soup is pureed and then passed through a chinois to produce a velvety texture.
Ingredients:
1 cup white wine
1 cup olive oil, plus more for cooking
4 cups vegetable or chicken stock
Juice of 2 lemons
8 large artichokes
2 carrots, sliced
2 onions, sliced
2 shallots, sliced
2 garlic cloves, chopped
1 cup heavy cream
Salt, to taste
Extra-virgin olive oil for garnish
Toasted croutons for garnish
Directions:
In a bowl, combine the wine, the 1 cup olive oil, the stock and lemon juice. Working with 1 artichoke at a time, trim off the tough green outer leaves to expose the tender yellow leaves. Using a paring knife, trim off about 1 inch from the top until the center is visible. Cut away the stem and dark green exterior to expose the pale yellow core. Cut the artichoke in half lengthwise and, with a teaspoon, scoop out the furry choke from the center and add the artichoke halves to the bowl.In a large soup pot over medium heat, warm enough olive oil to coat the bottom of the pot. Add the carrots, onions, shallots and garlic and saute, stirring occasionally, without browning, until tender, 5 to 6 minutes. Using a slotted spoon, remove the artichokes from the liquid and add them to the pot with the vegetables. Strain the liquid through a fine-mesh sieve into the soup pot. Bring to a simmer and cook until the artichokes are tender when pierced with a fork, 18 to 20 minutes. Using a slotted spoon, transfer the artichokes to a clean soup pot and strain the cooking liquid into the pot; discard the solids. Using a stick blender, puree the soup directly in the pot until smooth. Alternatively, in a blender or food processor, puree the soup in batches until smooth and return the soup to the pot. Stir in the cream and season with salt. Ladle the soup into warmed individual bowls. Garnish each serving with a drizzle of extra-virgin olive oil and 2 or 3 croutons. Serves 4.
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