As a culinary fan, the kitchen for me is the heart of any home where families get together and social events append. The size and flow of the kitchen in relation to the living and dining area is an important factor in making your home the place where you and your guests will enjoy spending time together.
To meet the current market demands, many homes are built with an open concept in mind, combining the kitchen, the living room and dining area, creating a natural flow.
There is a trend towards kitchens with large counter space, granite counter tops and double sinks. Kitchen islands add additional space that serve a dual purpose; creating more cooking area and serving as an eating space (breakfast bar).
This property is featured by Century 21 Colonial Realty in Stratford
Like I mentioned in the beginning I am a culinary fan, so I have decided to share a winter soup recipe from Chile where I am from . This soup is served usually as a main course.
Porotos Granados (served 4)
2 cups fresh cranberry beans, shelled
3 tablespoons olive oil
2 tablespoons sweet paprika
1 large onion, finely chopped
4 medium tomatoes, peeled and chopped
2 garlic cloves
1/2 teaspoon dried oregano
1/4 teaspoon cumin seeds
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 pound of Chorizo (Spanish sausage)
1.5 pound ( Squash), cut into 1-inch cubes
1 cup fresh corn kernels
Basil, chopped (optional)
1. (Day before) Rinse the fresh beans and put them in a saucepan with cold water to cover (about 5 cups).leave them soaking overnight.
2. Next day bring to a boil than lower the heat, and simmer, covered until the beans are tender, about 45 minutes. Drain the beans and reserve the cooking liquid.
3. In the meantime, mash the garlic, oregano, cumin seeds, salt, and pepper in a mortar and pestle or small bowl to form a smooth paste.
4. Heat the oil a skillet and stir in the paprika over medium heat. As soon as the paprika and oil are thoroughly mixed, stir in the onions and sauté until tender, about 5 minutes. Add the garlic mixture and tomatoes and simmer, stirring occasionally until it is thick and well blended, about 5 more minutes. Combine the squash, cooked beans in a large saucepan with just enough cooking liquid to cover. Bring to a gentle simmer and cook covered. The squash will disintegrate and thicken the sauce. Stir in the corn and simmer an additional 5 minutes. Adjust seasoning. to taste
5. In a separate fried pan sauté the chorizo until cook, make sure that is in small pieces, add the chorizo to the beans and stir well to ensure is well mixed
6. Serve in soup plates with, chopped basil, and a mixture of olive oil and paprika sprinkled on top for color and flavour.
I recommend a good red wine from Chile, like a Carmenere Reserve to accompany this meal,
It would be my pleasure to help you find kitchens like the ones featured in this blog, so that you can enjoy a place of food, friends, and fun. Please contact me anytime.
Century 21 Colonial Realty