Wow! 'I Survived a Kitchen Remodel' - My Finished Kitchen
Contact: tammyct (My Page)
Posted on Mon, Aug 1, 05
Link to kitchen photos: http://home.comcast.net/~tammysullivan (link updated 03/2008)
- Kitchen Design - Siobhan Daggett-Terenzi, Owner/Designer, Cucina Design, Branford, Connecticut
- Refrigeration - Sub-Zero 650 Over-Under & Pulls by Top Knobs
- Range - Wolf 36" Dual Fuel with 6-Burners
- Dishwasher - Miele Incognito G863SCVi Full Size; Operating Manual & Installation Manual Click Here for some images of how I loaded the dishwasher the first time & read about My Miele Incognito Story from Garden Web.
- Ventilation - Vent-a-Hood; I created My Own Vent-a-Hood Page chock full of direct links and pdf documents
Greenfield Cabinetry and Inset Door Style Spencer in 'Brie' and Island in 'Spice'
- Hardware - Berenson Hardware American Classics Collection
- Island Stools - Bassano Barstools from Pottery Barn in Mahogany Stain & Napoleon Countertops - Juparana India Gold Granite; 1/8" edge on Perimeter & Ogee Edge on Island
- Sink - Whitehaus New England Undermount Stainless Steel Rectangular Sink WCUS2918REC & Grid
- Faucet - Rohl Perrin & Rowe Brushed Nickel Single Lever Faucet with Side Spray #U4746 - Faucet Spec Sheet; I purchased the Faucet online at Home Annex. Pot Filler by Rohl as well. Some close-up images of the faucet area.
- Recessed Lighting by Juno & Island Chandelier by Kichler; Under Cabinet Lighting Trac 12 by Juno; Juno Trac 12 Linear Lighting Spec Sheet
- Flooring - Pre-finished (3-1/4" width), Clear, Natural Oak by Zickgraf
- Accessories - NeverMT & TapMaster
Question posted by Oetgirl : Mmmmm... So what kind of pie is that you made us??
Answer posted by tammyct: Well, since you asked ...
Sour Cream-Blueberry Pie
Prep: 25 minutes
Bake: 40 minutes
Chill: 4 hours or overnight
1 8-ounce carton dairy sour cream
¾ cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
¼ teaspoon salt
2-1/2 cups fresh blueberries
1 recipe Pastry for a Single-Crust Pie (or use a deep dish frozen)
¼ cup all-purpose flour
¼ cup butter, softened
¼ cup chopped pecans or walnuts
Preheat oven to 400 degrees F. For filling, in a large mixing bowl, beat egg; stir in sour cream, sugar, the 2 tablespoons flour, vanilla and salt. Fold in blueberries. Pour into unbaked pastry shell.
Bake pie in preheated oven for 25 minutes. Meanwhile, for topping, in a small mixing bowl, stir together the ¼ cup four, the butter and nuts. Remove pie from oven and pinch off small bits of the flour mixture; sprinkle on top of the pie. Bake for 15 minutes more. Cool on wire rack. Chill for at least 4 hours or overnight before serving. Makes 8 servings
Courtesy: Better Homes and Gardens All-Time Favorites "Potluck Crowd Pleasers"
I prefer to make ahead and chill overnight to ensure the pie is very firm and served immediately when removed from the refrigerator. I also add a couple more tablespoons of butter, nuts and flour for extra topping to ensure I covered the entire surface of the pie. I find that this recipe works best with a deep-dish piecrust to prevent overflow and fresh blueberries is a must!