Thanks to LV Style magazine for the two-page feature article in the November issue, spotlighting Morris Black Designs and designer Lydia Bogle. In it, Lydia explains the benefits of working with Morris Black Designs, how she works, and kitchen, bath and flooring trends.
Thanks to photographer Donovan Witmer and author Daisy Willis for their good work. Now run out to the newsstand and get a copy!
The finished kitchen… with 11 foot island and plenty of storage!
The Cohen family needed a new kitchen. Their 1970s kitchen was small, lacked storage, and had a pole and support beam separating the kitchen from the breakfast room.
BEFORE: Outdated, cramped, and lacking countertop space.
Morris Black Designer Rich Kruse came to their rescue. Looking to join the two smaller rooms into one space, he removed the post and wall, creating one large space… big enough for an 11-foot island that can seat 6. The family gained 6 feet of pantry storage – loaded with rollouts for easy access. The island has a beverage center, so the Cohen daughters can access drinks while doing homework at the island. There is raised seating at the end of the island so the Cohen family and friends can gather in the kitchen. The perimeter cabinets are loaded with extras, too – double rollout trash container, double sink, microhood and all new stainless steel appliances. Rich’s remodel is the perfect family friendly upgrade for this active family.
Here’s a delicious reminder for our friends and guests at the taping of The Chef’s Kitchen in May at PBS Channel 39 in Bethlehem. Guy Mitchell’s episode “Chicken Kennebunkport” is airing on the dates shown below. This is Barbara Bush’s favorite – so watch the episode, or print the recipe! More recipes from exceptional chefs are available at the Chef’s Kitchen. Watch this blog or our Facebook page for the chance for tickets to watch another episode taped – at the kitchen set designed by Morris Black!
Chicken Kennebunkport Schedule
Service Electric TV2
Monday Oct 27 at 5:00 pm
Thursday Oct 30 at 9:30 pm
Blue Ridge Cable TV 13
Tuesday Oct 28 at 4 pm
Weds Oct 29 at 10:30 pm
Chicken Kennebunkport Recipe
Steam lobster for 10-15 minutes in boiling water – cool and remove meat.
Cover chicken breasts with clear wrap and pound each with skin side down.
Cut peppers and asparagus julienne style and blanche until al dente.
Chop shallot and garlic together and sauté lightly.
Take one teaspoon of butter and spread over one side of each chicken breast.
Next spread chopped garlic and shallots over butter.
Then place strips of peppers and asparagus on top of garlic and shallots.
Lay strips of crab and lobster over layer of garlic and shallots.
Sprinkle with a little Old Bay Seasoning and salt and pepper then roll each chicken breast to form a roulade.
Place chicken breasts in a baking pan and spread remaining butter over each.
Bake in oven at 375o for approximately 30-35 minutes.
Rice Pilaf w/Swiss Cheese
Place butter in a sauté pan and sauté shallots for about 3-4 minutes.
Add rice and 4 cups of heated chicken broth.
On top of pan place a paper bag ring to cover rice and broth.
Place pan in oven and cook at 375o for 18-20 minutes or until broth evaporates.
Once done, remove paper bag ring and with a wooden spoon stir in Swiss cheese.
Potato Leak Soup
Chop bacon and sauté in pan. Remove bacon and discard grease.
In same pan add 1Tbsp. butter, chopped garlic, shallots and potatoes. Saute for
approximately 15 minutes.
Then add chicken broth. Cover and cook for 15-20 minutes.
Slowly add heavy cream and serve in a soup cup or crock.
Garnish with scallions and bacon.
Poached Asparagus
Peel and clean one bunch Asparagus.
Poach asparagus in boiling water until al dente.
Cool down and then reheat in pan with a little bit of butter.
Salt and pepper to taste.
Tomato Provencal
Place tomatoes stem side down and slice a quarter of the top off.
Mix together and stuff each tomato with mixture
Place in oven at 375o for 15 minutes.
Chicken Kennebunkport
2 6 oz Chicken breast
1 1½ lb Whole lobster
1 Small can of back fin crabmeat
1 Red pepper
1 Yellow pepper
1 Small bunch of pencil size asparagus
2 Tbsp. Butter
1 tsp. Old bay seasoning
1 Bunch chopped parsley
1 Shallot
1 Clove garlic
Rice Pilaf w/Swiss Cheese
2 Cups Rice
4 Cups Chicken broth – heated
1 Shallot
1 tsp. Butter
1 Tbs. Chopped parsley
¾ Cup of chopped Swiss cheese
Potato Leak Soup
3 cups Chicken broth
2 Potatoes (Yukon Gold) – chopped
2 Scallions
1 Clove of garlic – chopped
3 Tbsp. chopped parsley
2 Strips of bacon
1 pint Heavy cream
1 Shallot – chopped
Salt and Pepper
Tomato Provencal
2 Plum tomatoes
1 Cup Italian bread crumbs
4 Tbsp. Clarified butter
1 Tbsp. Parmesan cheese
1 Tbsp. Chopped parsley
Cooking Show Episode is airing!
The Chef’s Kitchen will be showing the episode “Lamb Tenderloins Wrapped in Phyllo” – which our customers enjoyed seeing taped at the Channel 39 Studio in Bethlehem… in a set designed by Morris Black!
The Comcast Network
Monday, October 6, 2014 at 5:00 PM
TUFF-TV
Monday, October 6, 2014 at 3:30 PM
Wednesday, October 15, 2014 at 3:30 PM
Lake Front TV
Monday, October 6, 2014 at 7:00 AM and 7:00 PM
Wednesday, October 15, 2014 at 7:00 AM and 7:00 PM
Youtoo America
Monday, October 6, 2014 at 6:00 PM
Wednesday, October 15, 2014 at 6:00 PM
KPVM-TV 46
Monday, October 6, 2014 at 10:30 AM
Wednesday, October 15, 2014 at 11:00 AM
RCN
Monday, October 6, 2014 at 5:00 PM
Wednesday, October 15, 2014 at 5:00 PM
Blue Ridge Cable TV-13
Tuesday, October 7, 2014 at 4:00 PM
Wednesday, October 8, 2014 at 10:30 PM
Service Electric TV2
Monday, October 6, 2014 at 5:00 PM
Thursday, October 9, 2014 at 9:30 PM
We will contact you next time we have a cooking show taping or free seminar. Meanwhile, we’d love to see you in our showroom… bring your friends!
The Designers at Morris Black
