[Image above shot by Danny Piassick]Emily Miller is one of the most talented young designers in Dallas, and she was kind enough to let me in with my camera on a recent Saturday afternoon, so that I could show you some of her work. She and her husband recently remodeled the kitchen of their 1920s era bungalow in east Dallas. [Click on my snapshots below to see details]
The combination of materials and styles are just right for a vintage house, yet it looks young and fresh and modern. Here's Emily's stainless Kitchen Aid double drawer energy efficient dishwasher, and Rohl apron-front farmhouse sink.
While the rest of the house had its original hardwood floors, the kitchen had ugly old tile. Emily had hardwoods installed in the kitchen, and to make them match the rest of the floors, had the old floors scraped along with the new. Says Emily: "I was determined to have multiple stains to add interest to the kitchen, but my builder refused to do it. So, my husband and I painstakingly taped off each "diamond" using painter's tape. My husband Brandon figured out the mathematics of a grid system as we bagan taping. I had the tedious task of using a drafting triangle and exacto knife to carve out each place the tape crossed, so that the corners lined up just right. Even though we wore knee pads, we were so sore that we could barely walk for days. We like to joke that if our marriage can survive that it can survive anything! The builders actually did the staining process, but we still take credit for the hard part!"
Here's Emily with her husband and daughter. They spend most of their time in the kitchen, and who can blame them. Says Emily: "My husband and I both love to cook, so our kitchen is one that is truely used. In the winter we love to make hearty soups, chili and pastas. In the summer we use our grill for bbq, burgers and fish. the summer dishes are always accompanied by huge salads and whatever vegetables are in season. Most week-nights, I am cooking one-handed with a two-year-old on my hip. She is always eager to "help!
On the menu tonight: flu-season-chicken-pie.. the ultimate comfort food."
Chicken Pie
Ingredients 3 cups shredded, cooked (or 1 rotisserie chicken, shredded) 2 cups chicken broth 1 can (10 oz.) condensed cream of chicken soup 1 cup self-rising cake flour 1/2 tsp. freshly ground pepper 1 cup buttermilk, well shaken 1/2 cup unsalted butter, melted
(optional, carrots, peas, potatoes, lightly steamed)
Directions
1. Heat oven to 425 degrees F. In a 2-quart casserole, evenly spread out chicken. In a medium saucepan, whisk together broth and soup; bring to a boil over medium heat. Pour over chicken.
2. In a medium bowl, combine flour and pepper; stir in buttermilk and butter. Pour over chicken (do not stir); smooth top.
3. Bake pie, uncovered, until browned and bubbly, about 45 minutes.
