The Look: Exotic
North African touches warm up a well-proportioned galley kitchen.
ARCHITECT Charles R. Myer & Partners, Cambridge
CONTRACTOR Columbia Contracting, Charlestown
Thermador Pro-Harmony Dual Fuel, Yale Appliance & Lighting.
Stainless steel Sub-Zero integrated refrigerator/freezer, Yale Appliance & Lighting.
Elements tile in dark fawn gloss, Ann Sacks.
STONE SPICE SHELF
Skyros gold, Marble and Granite.
Translite Sonoma Basis track with Moto fixtures, Chimera.
Custom stainless steel with integral sinks, Weiss Sheet Metal.
Chicago Faucets’ Kitchen Collection commercial wall-mount, Monique’s Bath Showroom.
Custom design by Charles R. Myer & Partners, built by North Star Woodworking.
Mahal Medallion and Coloured Earth in mustard seed with Harlequin border, Ann Sacks.
Cabinets with glass doors provide an opportunity for added color. Here, the back panel is painted blue to echo the dining room ceiling’s bright hue.
Because this Brookline kitchen had windows at only one end, architect Charles Myers built an interior window that opens to the dining room, so the owners wouldn’t feel hemmed in by cabinets while working at the sink. To lend the opening a formal air, he used walnut trim and an arched ceiling.
Myers opted for a tile floor with arabesque details to underscore the Moroccan theme. The solid-color tile border creates a carpetlike look.
DRAWERS, DOORS, AND RACKS
Addressing the age-old storage-crunch problem, Myers designed pullout drawers and door-mounted racks, while reducing shelf depth so provisions don’t get lost. All the Shaker-style veneered cabinets were custom-built in Maine.
The story here isn’t about what you see, but what you don’t see—in this case, a bulky ventilation hood above the stove. Myers installed a powerful recessed unit; its control panel is on the lower right wall for easy access. Since the back wall can be seen from the dining room, Myers kept things simple with a warm tile backsplash and a single stone spice shelf.
These fruity pickles go well with pork chops or baked ham. Harder nectarines work better; just make sure they are somewhat ripe.
1 c. apple cider vinegar
1 c. water
¼ c. maple sugar (available at natural-food stores)
1 tbsp. salt
1 thumb-sized piece of fresh ginger, peeled and cut into chunks
1 whole vanilla bean, split lengthwise and cut into chunks
In a large pot, boil enough water to submerge the nectarines. Meanwhile, prepare a bowl of ice water and set aside. Cut a shallow X on each nectarine opposite the stem. Boil nectarines for 30 seconds, then remove with tongs and drop them immediately into the ice bath. Once they’re cool, you should be able to easily remove the peel.
Slice the fruit, and place in a large jar (or several smaller ones) with ginger and vanilla bean pieces distributed evenly throughout. In a medium saucepan, bring vinegar, water, sugar, and salt to a boil, then remove from heat and pour over the fruit. Let cool, close jar(s), and refrigerate. Allow the jar(s) to sit in the fridge for 24 hours or more before opening. Serve the pickles within two weeks.