Archive for August, 2012
For the past 8 years, Modern Plumbing Supply in Berlin, CT has helped the children at Connecticut Children’s Medical Center by donating a percentage of sales as well by collecting new teddy bears (or any new stuffed animal) to give to the kids.
BLANCO is proud to support these fundraising efforts by donating teddy bears to Modern Supply for the children at the medical center.
“We all tend to get caught up in our own world. Between our own personal and business lives, it’s sometimes too easy to forget about how others are doing,” says David Berger, President of Modern Plumbing Supply. “This collection we do every year helps us put everything in perspective.”
The donations and teddy bears will be given to the hospital this weekend during their 10th Annual Labor Day Radiothon.
For more information on Connecticut Children’s Medical Center Labor Day Radiothon or to make a donation, please click here: http://www.connecticutchildrensfoundation.org/radiothon
DIY Network House Crashers’ professional contractor Josh Temple is in Cleveland Ohio in search of a challenging renovation project. At the local Lowe’s he finds his target couple Rachel and Tim. They want to turn their old Polish butcher shop into a modern sophisticated living space while keeping its historic influence in mind. In their old living space they barely had a kitchenette that could be used to prepare a meal. Their whole space was falling apart and couldn’t be used to entertain. With the help of House Crashers they were able to completely turn an old butcher shop into an elegant and modern space. Josh Temple mentioned that this was one of his biggest projects, which we can see with the drastic change of the one hundred year old building. The kitchenette received a facelift with a new eye-catching BLANCO sink and faucet. Rachel and Tim were excited to do the renovation and you can see how happy they are with the result.
From Marjorie Poore Productions comes Hubert Keller: Secrets of a Chef, an exciting cooking series featuring one of America’s top celebrities in the cooking world: star chef Hubert Keller. His extraordinary on-air charisma and charm is matched only by the mouth-watering recipes that keeps viewers salivating and coming back for more, week after week. Secrets of a Chef is recorded in Las Vegas on set with segments recorded at his restaurants, the Burger Bar and Fleur at Mandalay Bay. You may have also seen him on an episode of Bravo’s Top Chef.
This season, Keller filmed in a new set (custom designed and built by Wood-Mode) completely outfitted with BLANCO MicroEdge technology and professional series faucets.
The following shows images from a recent episode on how to create a perfect Beef Wellington. For more, visit http://www.pbs.org/ for showtimes. The secret Beef Wellington recipe is also below.
Makes 1 8” Beef Wellington
1 beef tenderloin, 8” long, center cut, trimmed of fat
1 teaspoon salt
½ teaspoon pepper
7 tablespoons olive oil, divided
4 cups shiitake mushrooms, cut into quarters
½ teaspoon salt
¼ teaspoon pepper
¼ cup water
1 ½ cups shallots, finely chopped
1 teaspoon water
2 large sheets puff pastry
- Preheat oven to 425°F.
- Using string or butcher’s twine, tightly wrap around the tenderloin in 5 places and tie, cut off excess string.
- Season both sides of tenderloin with 1 teaspoon salt and ½ teaspoon pepper.
- In a 12” skillet, heat 3 tablespoons olive oil on high heat until oil is smoking. Add tenderloin and sear on all sides until browned.
- Remove pan from stove and place in preheated oven for 15 minutes.
- Remove tenderloin from oven, cool to room temperature, and then refrigerate until completely cool.
- In another 12” skillet, heat 2 tablespoons olive oil over medium high heat. Add the mushrooms and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook 2 minutes, or until softened.
- Add the water, and cook 2-3 more minutes, or until mushrooms are tender.
- In a small sauté pan, heat remaining 2 tablespoons olive oil over high heat. Add shallots and cook 2-3 minutes, or until translucent.
- In the large workbowl of a food processor, pulse the mushrooms 5-6 times, or until they are coarsely chopped. Add the shallots and pulse 3-4 more times to mix the duxelle.
- Remove duxelle from the food processor, wrap with plastic, and refrigerate until cool.
- Once cool, remove tenderloin and duxelle from refrigerator. With a wet cloth, dampen your work surface, and lay out a large sheet of plastic wrap.
- Spread the duxelle out in a rectangle on top of the plastic wrap, large enough to cover the entire tenderloin.
- With scissors or a sharp knife, remove the twine from the tenderloin and carefully place it on top of the duxelle.
- Using the edges of the plastic, roll the tenderloin up in the mushroom mixture, and tie the ends of the plastic so that it is wrapped tightly. Place in refrigerator for 10 to 15 minutes, or overnight.
- In a small bowl, whisk the eggs with the teaspoon of water.
- Preheat the oven to 375°F.
- Place 1 sheet of puff pastry on a greased baking sheet. Brush generously with egg wash.
- Remove the tenderloin from the refrigerator and carefully remove the plastic wrap. Carefully place the mushroom-coated tenderloin in the center of the sheet of puff pastry.
- Place the second sheet of puff pastry on top of the tenderloin, and press down around the edges to seal the dough around the steak.
- Brush the top of the wellington generously with more egg wash, and cut off excess puff pastry, leaving a 1”-1 ½” border around the steak.
- Bake in preheated oven for 20-25 minutes. Remove from oven and let rest 10 minutes before serving.
- If one end of your tenderloin is thinner than the rest, fold the end under when you tie the steak so that the entire tenderloin is the same thickness.
- It is important to prebake the tenderloin for 15 minutes, because the puff pastry would get too dark if you tried to cook the entire tenderloin after having wrapped it.
- When you spread the duxelle on the plastic wrap, use a piece of twine to measure the steaks length and width, so that you know how big of a rectangle to make the mushroom mixture.
- To decorate your Wellington, use cookie cutters to cut shapes out of the excess puff pastry dough, and stick these to your Wellington with egg wash
Any Lucky Day is giving away a BLANCO SILGRANIT® II Diamond™ Double Sink and you can win! Visit http://anyluckyday.com/promo/82/blanco-america to enter. Contest ends September 2nd. Any Lucky Day conducted some pretty tough scratch and dent tests on the Diamond sink to demonstrate SILGRANIT II’s incredible resistance to stains, scratches and chips. Watch the demo and enter to win! To learn more about the durability and lasting beauty of SILGRANIT II sinks, visit www.blancoamerica.com.
Engineered for smaller spaces, CRYSTALLINE’s compact, hideaway design offers up clean lines, contemporary details, innovative features and premium quality.
BLANCO debuts the iF award-winning BLANCO CRYSTALLINE compact sink. The integrated opaque safety glass functions as a cutting board, visually hiding the sink while creating valuable counterspace in tight kitchen spaces. Crafted with BLANCO’s MicroEdge™ technology, the sink drops into the countertop with a virtual flush edge, creating a seamless look that is easy to maintain.
“The BLANCO CRYSTALLINE single bowl sink is truly multifaceted with its integrated safety glass cover,” stated Tim Maicher, Director of Marketing for BLANCO. “A beautiful BLANCO sink design is a given, but we always push the envelope to include functional details that respond to today’s kitchen trends. Small metropolitan kitchens have always lacked in space. With CRYSTALLINE, there’s no reason why the space-deficient kitchen should suffer in either design or function.”
The BLANCO CRYSTALLINE sink is available in black or white, comes with a limited lifetime warranty and retails for $2,495. The sink depth measures 7 1/8” and is 17.5” wide x 20 ½” long. Made from 304 series, 18 gauge stainless steel and 18/10 chrome-nickel content, the unique satin polished sink withstands the everyday corrosion action of foods and is easy to clean.
Other features include:
- Pop-up European strainer button drains the sink without putting a hand in dishwater.
- The safety glass cover functions as a cutting board for more workspace – or to hide dirty dishes.
- A small upper tray is perfect for storing sponges.