INSTALLING A KNIFE STRIP

February 21, 2019

With all the major things done in our kitchen, I’m working on styling out the accessory level items. For a long time we have had a knife block. As far as knife blocks go, it was nice. It was just a natural wood wusthof brand one – which is who we use for all our knives.

It wasn’t particularly out of DISSATISFACTION with my knife block, but I saw some knife strip inspirations that I thought looked so beautiful, I wanted to replace my block with a knife strip.

Now that I’ve done it I LOVE THIS SO MUCH MORE than a knife block.

I wanted something chrome-ish, very strong, and clean-lined design. And not expensive! I discovered the ikea grundtal and it was perfection! With great reviews! Only to then discover it was discontinued. Only to then also discover that although discontinued they still have it on amazon. AND IT’S PRIME.

FYI – at ikea (not discontinued) is the fintorp which is the same thing but black, or the kungsfors, which is the same thing but longer.

The installation was very easy. There is a thin piece of metal that screws into the wall using drywall anchors. The part that the knives come into contact with is a larger metal strip with magnets on the inside, so it sticks to the piece attached to the wall (and knives stick to the whole assembly).

Here are a few more knife strip inspirations I was talking about – here, here, here, and here. All pretty!

There’s something about them that is almost like an art piece. It is sculptural and so visually pleasant we knew immediately we wanted to clear that area of the counter to make it more prominent.

This was such a good, under $20, less than 15 minute upgrade. Also maybe we’re in the honeymoon phase, but it simply feels just fun grabbing your knife and putting it away too!

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RAINBOW CAKE

February 18, 2019

This cake makes me so happy! I’d love it at Easter. And St. Patrick’s Day of course. Birthdays. And just normal life. Rainbows are beautiful and children love them. Sifting the flour and using just egg whites makes such a difference.

And this is like, THE DEFINITION of a thing to bake with children. Doing different layers is sweet and fun, and an art and color mixing lesson is included too.

A little tip, gel food coloring is much easier to mix in than drops. In general with it, a little goes a long way. Seriously for the purple I did just like a DOT of red and blue. But again, that is if you’re using gel coloring. And for orange, you want more yellow than red. Also like probably most normal people, I only have two round cake pans so I do the layers in batches. Be sure to grease the pans generously!

RAINBOW CAKE
Serves 10

1 cup butter, softened
2 and 1/2 cups sugar
5 egg whites
2 teaspoons vanilla
3 cups flour, sifted
4 teaspoons baking powder
1/2 teaspoon salt
1 and 1/2 cups milk
Food coloring
3 batches vanilla buttercream frosting

Preheat oven to 350 degrees.

Beat together butter and sugar. Slowly incorporate egg white into mixture. Add vanilla.

In a separate bowl, mix together flour, baking powder, and salt. Alternate gradually adding flour mixture and milk to butter mixture.

Divide batter equally into six separate bowls. Use food coloring to dye each portion to your desired shade.

Transfer batter to a well greased 9 inch round baking pan. Bake for 15 minutes. Assemble cake with buttercream frosting.

RAINBOW CAKE
 
Author:
Ingredients
  • 1 cup butter, softened
  • 2 and ½ cups sugar
  • 5 egg whites
  • 2 teaspoons vanilla
  • 3 cups flour, sifted
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 1 and ½ cups milk
  • Food coloring
  • 3 batches vanilla buttercream frosting
Instructions
  1. Preheat oven to 350 degrees.
  2. Beat together butter and sugar. Slowly incorporate egg white into mixture. Add vanilla.
  3. In a separate bowl, mix together flour, baking powder, salt. Alternate gradually adding flour mixture and milk to butter mixture.
  4. Divide batter equally into six separate bowls. Use food coloring to dye each portion to your desired shade.
  5. Transfer batter to a well greased 9 inch round baking pan. Bake for 15 minutes. Assemble cake with buttercream frosting.

Adapted from Whisk Kid.

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GINGER BEEF STIR FRY

February 11, 2019

Buying fresh ginger is kind of annoying to me so when I get some I want to USE IT UP with a ginger party. So I’m all about some gingery beef stir fry to use my ginger. (Also I love those tubes of the already pureed ginger. Worth the money.)

Another bonus of this recipe – no marinade! But still super flavorful sauce-y meat and vegetables.

One other note, I know it’s a drag when a recipe calls for something a little specialty. This has hoisin sauce in it, but if you’re like WHAT IS THAT I DON’T HAVE THAT then this will still turn out completely good to skip it!

Ginger Beef Stir Fry
Serves four

4 cloves garlic
3 tablespoons ginger
2 tablespoons sesame oil
1 tablespoon hoisin sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
2 tablespoons rice wine vinegar
A dash of red pepper flake
Vegetable oil
1 pound flank steak, sliced thinly in one inch pieces
1 onion, sliced thinly
1 carrot, sliced
1 cup broccoli florets
1 bell pepper, sliced thinly
1 and 1/2 cups white rice, cooked
4 green onions
Black sesame seeds

Prepare sauce by blending together garlic, ginger, sesame oil, hoisin sauce, soy sauce, brown sugar, rice wine vinegar, and red pepper flake.

Pour vegetable oil about 1/2 inch deep into a large skillet over medium-high heat. Fry flank steak for 2-3 minutes on each side. Set steak aside and toss meat with half of sauce. Discard oil (a little left in the pan is fine, even preferable).

Reduce heat to medium. Add onions and carrots and saute for 1 minute. Add broccoli and bell pepper and cook for an additional minute. Coat with remaining sauce.

Assemble stir fry by serving meat and vegetables over white rice. Top with green onion and black sesame seeds.

GINGER BEEF STIR FRY
 
Author:
Ingredients
  • 4 cloves garlic
  • 3 tablespoons ginger
  • 2 tablespoons sesame oil
  • 1 tablespoon hoisin sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons rice wine vinegar
  • A dash of red pepper flake
  • Vegetable oil
  • 1 pound flank steak, sliced thinly in one inch pieces
  • 1 onion, sliced thinly
  • 1 carrot, sliced
  • 1 cup broccoli florets
  • 1 bell pepper, sliced thinly
  • 1 and ½ cups white rice, cooked
  • 4 green onions
  • Black sesame seeds
Instructions
  1. Prepare sauce by blending together garlic, ginger, sesame oil, hoisin sauce, soy sauce, brown sugar, rice wine vinegar, and red pepper flake.
  2. Pour vegetable oil about ½ inch deep into a large skillet over medium-high heat. Fry flank steak for 2-3 minutes on each side. Set steak aside and toss meat with half of sauce. Discard oil (a little left in the pan is fine, even preferable).
  3. Reduce heat to medium. Add onions and carrots and saute for 1 minute. Add broccoli and bell pepper and cook for an additional minute. Coat with remaining sauce.
  4. Assemble stir fry by serving meat and vegetables over white rice. Top with green onion and black sesame seeds.

 

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