Way back in the day I had a series called Cook Here, Eat This where I paired delicious looking kitchens with equally yummy looking recipes. I had just completed Blog Bhop and used “really fancy” blogpost layouts and text overlay that I know realize were atrocious. But the concept was rather good so I thought why not bring it back!
We’re settling into nesting season, it’s time to get back in the kitchen and since I’m constantly obsessing about how I’d already like to redo my only two year old kitchen (hazards of the job I guess), I thought I might as well torture you with some of my current kitchen inspirations too.
Case in point, this stunning rustic modern kitchen that so happens to belong to René Redezepi – only the chef behind Noma, the number one restaurant in the world. No biggie. But I actually love the fact that this kitchen initially looks understated. It’s made from warm, earthy natural materials. There’s not a lot of flash nor glamour – but there is a ton of style.
I’m obsessed with the center workbench and it’s exposed storage. Really wishing we’d incorporated something like that into my kitchen. While the hone oak cabinetry is a bit more refined, the rustic details of the building – originally a blacksmith in the 1600’s (!) – offer that rustic juxtaposition. The exposed beams and the massive wood burning fireplace offers amazing rough texture. But the details are also rather spectacular. They all fit together. Maybe a massive hood is something I could incorporate into the wine country house I’m currently designing in my mind….
I’d also like to duplicate the lack of upper cabinetry. It keeps the space from feeling like it’s closing in on you. Instead, of “a kithcen” it simply feels like the the cooking area is a part of the entire room in which it resides. It feels like a very modern way to design your cooking space. I’m into it. You?
The warm, woodsy vibe of René’s kitchen pairs perfectly with this Creamy Garlic Herb Mushroom Spaghetti recipe. It’s really all I want to tuck into right now, except I’m actually on a carb-cutting cleanse and attempting a fitness challenge in preparation for a trip to Hawaii (more on that in Instagram Stories today btw).
But don’t let that stop you from enjoying this delicious dish. It’s exactly what an October night calls for.
RECIPE: CREAMY GARLIC HERB MUSHROOM SPAGHETTI
8 ounces whole wheat pasta
4 tablespoons butter, divided
3 cloves garlic, minced, divided
16 ounces fresh mushrooms, sliced
2 tablespoons flour (or whole wheat flour)
1 teaspoon herbes de provence
1 1/2 cups milk
salt and pepper to taste
3 tablespoons olive oil
additional 1/4 cup pasta water
1/4 cup fresh parsley (more to taste)
Cook the pasta according to package directions. Retain 1/2 cup paste water as you drain. Set aside and toss with a little oil to prevent sticking.
Mushrooms: Melt 2 tablespoons of butter over medium high heat. Add one clove of the garlic and saute for a minute until fragrant. Add the mushrooms and sauté for 5-10 minutes, until golden brown and softened. Set aside.
Sauce: Add the remaining 2 tablespoons of butter to the pan and melt again over medium high heat. Add the garlic and saute for a minute until fragrant. Add the flour and herbes de provence. Stir fry for a minute to cook out the flour taste. Add the milk slowly, whisking to incorporate. Let the mixture simmer until thickened. Season with salt and pepper.
Assemble: Toss the sauce, pasta, and mushrooms together. Add the olive oil and pasta water as needed to keep the sauce from getting too thick. Stir in the parsley just before serving.
Do you look Cook Here, Eat This? Should we bring it back on the regular?