The Look: Green
Big spaces can be eco-friendly—just choose your cabinets wisely.
DESIGNERS Karen Clarke Design, Lincoln; Michael Tcherniavski, Casa Design, Boston
CONTRACTOR David Brookes Construction, Lexington
OVEN, SPEED OVEN, AND DISHWASHER
Miele Master Chef Series, Yale Appliance & Lighting.
Best stainless steel remote blower by Broan, Yale Appliance & Lighting.
Crystal glass tile and Siame porcelain tile in chocolate, Shep Brown Associates.
Silestone in Capri limestone, supplied and installed by Boston Bluestone.
GE Monogram gas range, Yale Appliance & Lighting.
Artematica in Fine Line walnut and glass by Valcucine, Casa Design.
CaesarStone in mocha, supplied and installed by Boston Bluestone.
Mania with milk-white and caramel-brown diffusers by Studio Italia Design, Casa Design.
Coffee System by Miele, Yale Appliance & Lighting.
Open kitchens require strong fans to prevent cooking smells from seeping throughout the house. Architect Karen Clarke chose a hood with a 1,200-CFM roof-mounted fan to keep noise to a minimum.
GLASS AND LIGHT
To encourage guests to gather in the kitchen, Clarke used Valcucine’s backlit glass uppers to create appealing windowlike accents. When illuminated, they provide a soft glow.
This Valcucine cabinet system features an optional 6-inch-wide stainless steel insert called a Logica; it comes with options such as a drain board, knife block, and condiment tray.
An aluminum roll-up door reveals a cabinet deep enough to hold a food processor or rice cooker. At that depth, interior lights are a real perk, as is the built-in coffeemaker. The glass cabinet doors are only five millimeters thick and surprisingly light.
Clarke wanted the cabinets to be eco-friendly, so she thoroughly researched various companies’ claims. She learned that Valcucine plants trees to offset those used in construction, and its lightweight products, while still durable, consume 86 percent less material than the average kitchen cabinets. The company’s innovative microlayered doors are made of veneer and fabric for strength and elasticity, requiring no formaldehyde, synthetic varnishes, or paints. The end result? This Lincoln kitchen is LEED-certified.
Classic Carrot-Ginger Soup
This soup can be made in large batches and frozen for easy fall meals. Serve topped with a pinch of fresh thyme and a dollop of crème fraîche or cream.
1 bunch of carrots, scrubbed (not peeled) and cut into 1-inch chunks
1 thumb-sized piece of fresh ginger, peeled and cut into small chunks
3 c. chicken or vegetable stock
Salt and pepper
In a large stockpot, bring the stock to a boil. Add carrots and ginger, reduce heat to a simmer, and cook until the carrots are soft, approximately 15 minutes. Taking care not to splatter the hot liquid, transfer the cooked vegetables and stock to a blender and purée until smooth (or use an immersion blender to purée the soup while it’s still in the pot). Add salt and pepper to taste. Serves four.