The Look: Modern
A suburban Colonial gets a contemporary makeover in dark wood and a neutral palette.
DESIGNERS Leslie Fine Interiors, Boston; Rosemary Porto, Poggenpohl, Boston
CONTRACTOR Poggenpohl, Boston
Vario gas cooktop by Gaggenau, Poggenpohl.
Sub-Zero 48-inch refrigerator in stainless steel, Poggenpohl.
Tech Lighting monorail system with Small Nest pendants, Wolfer’s.
Gaggenau built-in coffee machine, Poggenpohl.
HOOD (NOT SHOWN)
Vario telescopic swivel downdraft by Gaggenau, Poggenpohl.
Sub-Zero wine cooler, Poggenpohl.
CaesarStone in misty carrera, supplied and installed by GerrityStone.
Selvaggio in crema, Ann Sacks.
Dark oak décor and mineral beige matte lacquer, Poggenpohl.
OVEN, MICROWAVE CONVECTION OVEN, AND WARMING DRAWER
All by Miele, Poggenpohl.
ISLAND AND LIGHTING
Because the island would get heavy use, designer Leslie Fine chose a durable CaesarStone countertop for easy maintenance and cleanup. Stools slide neatly underneath the counter until mealtime. A monorail lighting fixture with blown-glass pendants gives off plenty of ambient light. Fine also installed dimmable lighting around the cabinets.
A mosaic-like stone backsplash brings texture to the kitchen, and lends a welcome counterpoint to the dark, minimalist cabinets.
Poggenpohl’s “magic corner” makes brilliant use of an otherwise unusable space. The pullout, with swiveling adjustable shelves, is ideal for storing small appliances and tall vases.
Fine put the wine refrigerator, cappuccino/espresso maker, and glassware cabinets all in one place, away from the cooking area, so that guests could gather in the kitchen during meal prep. The small counter provides a convenient place from which to serve wine, cocktails, and hors d’oeuvres.
To avoid placing a huge hood over the island, Fine chose this Gaggenau telescoping downdraft. When needed, it rises between the burners. The rest of the time, it’s hidden below deck, leaving the island appliance-free.
Summer Squash and Bell Pepper Frittata
The vegetables’ bright yellow color makes this dish a vibrant main course for brunch or lunch.
1 large yellow summer squash
1 medium yellow bell pepper
2 c. whole milk
¼ c. grated Parmesan or other hard cheese
1 tbsp. chopped fresh herbs (such as oregano, marjoram, and thyme)
2 tbsp. olive oil, plus 1 tbsp. for sautéing
Salt and pepper
Preheat oven to 350 degrees. Wash and cut the vegetables into thin strips, half an inch wide and two inches long. In a cast-iron skillet over medium heat, sauté vegetables in one tablespoon of the olive oil until soft. Transfer to a colander to cool and drain.
Whisk together eggs and milk in a large bowl. Heat remaining oil in the skillet over medium-high heat. Pour in half the egg mixture. As it begins to cook, sprinkle in half the cheese, followed by the vegetables, herbs, and remaining eggs. Top with remaining cheese. Place pan in the oven and bake until the eggs puff up and cook through, 30 to 45 minutes. To serve, place a plate larger than the pan on top. Quickly invert the pan to flip the frittata onto the plate. Serve hot or at room temperature. Serves four.