Furniture Rehab: Henredon 70's Vintage Dresser goes Contemporary

I am officially 5 days away from having my second child, and I did the unthinkable...

I brought home a 1970's Henredon Vintage Modern Dresser...and took on a new transformation:

             

What was I thinking?  Oh, so many things.  Possibilities.  Rehabbing. 

And here's how we did it.

Supplies:

Rustoleum Painter's Touch paint in Black Semigloss
2 small foam rollers
2 Fine Grit Sandpaper sponges
1 package Extra Fine Grit Sandpaper sheets
1 small angled synthetic bristle brush
1 small foam angled brush

Cost:

I found this gem at Luckett's Store for $375.00.  This may seem steep, but the quality, size, contemporary transitional quality of it, and just the overall presence of the piece drew me in.  You could not come NEAR a piece this nice for under $800 - $1,000 in any retail store... 

All supplies listed above set me back a total of $29.00 at Home Depot, and I'm pretty sure that included a bag of M+M's and a small American Flag (for Sydney).

Steps:

First we sanded down the entire piece, focusing especially on the top, where there were some water rings and other damage.  We used Fine Grit sanding sponges first, and then Extra Fine Grit sanding sheets to finish it off...  We went back over any spots or scratches in the original varnish that would show up through the paint.  Most of the sanding was just to rough up the varnish to hold the paint, but the final work was to get a really smooth finish.

Then we took a medium-sized mixing bowl and filled it with a little bit of dawn soap and water, and then wiped the whole piece clean, inside and out.  Making sure we got rid of all the dust and grime before moving it into the sun to dry.

Next we started applying paint with the foam rollers, using very light coats.  We coated the top and sides with several layers, and then moved to the front.  Much more ornate, we used the small rollers in the squares, and then the brush around all the corners, being careful not to have any drips.

We continued to add layers of paint, lightly and carefully.  Then we laid it on its back, and checked all angles for coverage in all corners, and around all nailheads and hinges.  This is where the small foam brush came in handy, it allowed us to really get in around the nailheads and trimwork for good solid coverage.

This is where we broke on Day 1.  It was getting dark in the garage, and we needed a fresh set of eyes to check coverage.

Day 2 brought new eyes (my Husband and Father in Law), and renewed energy (well, sort of.  I AM 39 weeks pregnant).

My Dad and I removed the central hardware and cleaned it up with a little gasoline and paper towels (to remove a little paint that had gotten under painters tape).  We painted where the hardware had been, and finalized all touch ups.  Finally, we replaced the hardware, and relocated all the pieces upstairs to the master bedroom.

As you can see, the side doors open from the outside with pocket handles that are hidden from front view.  They have removable/adjustable shelves which we might use for baskets of loose items, or the cable/DVD/DVR boxes that now reside on top.  The center doors have 3 large drawers on wooden runners, beautiful dovetail construction.

I didn't bother to paint the inside of the dresser/cabinet, and I'm glad.  I like the 2-tone quality of it and it doesn't feel unfinished to me at all.

Here it is with just the center doors open.

And here is the final product.  I couldn't be more pleased.

South Beach Turkey Swedish Meatballs

Here's a yummy, healthy, easy dinner.  There is no breading, so this is very light but still full of flavor and juice.  This was hubby, kid and leftover (microwave reheatable) approved!

South Beach Turkey Swedish Meatballs

1 lb ground turkey
1/2 cup minced white onion
3/4 tsp salt
1/3 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground black pepper

1-2 tbsp extra-virgin olive oil

1/2 cup low fat sour cream
2 cups chicken broth
3 tbsp chopped parsley

Combine ground turkey, onion and spices, and roll into 1" meatballs.  In a nonstick skillet over med-high heat, add olive oil, and cook meatballs until browned, 2-3 minutes per side (6-8 minutes total), and then set aside.

In same skillet, add chicken broth and allow to reduce by half (about 5 minutes), then whisk in sour cream and let simmer for another 1-2 minutes.  Add parsley and stir to incorporate.

Plate meatballs with sauce overtop.

Chocolate Espresso Icebox Cake

With a name like that how could it be anything but divine?  Oh, and its super easy.  No bake, 15 minute prep....and a hefty payoff.  Enjoy!

Chocolate Espresso Icebox Cake

2 cups heavy cream
12 oz Mascarpone Cheese (sweet cream cheese)
1/2 cup sugar
1/4 cup Kahlua liqueur
2 tbsp unsweet cocoa powder
1 tsp instant espresso powder
1 tsp vanilla extract
3 packages (8 oz) chocolate chip cookies (thin, crisp cookies)
Shaved semisweet chocolate

Whip first 7 ingredients together in electrix mixer, or with a hand mixer until the mixture forms stiff peaks.  Set aside.

In an 8-9" springform pan, arrange cookies flat, covering the bottom of the pan.  Then spread a thin layer of chocolate espresso cream.  Repeat the process until you have 5 layers, ending with cream on top.

Cover the pan with saran wrap and refridgerate for 24 hours (alternately, freeze for 3-4) and then pull out 20 minutes before serving.

Just before serving, use a warm kitchen knife and room temperature chocolate, gently shave chocolate into swirls, and dress top of cake.

I did not have a single complaint about this easy, decadent cake.  I will be repeating this one!!

French Lentils

I got this recipe from a Williams-Sonoma cookbook that I have had for years.  It is the first lentil recipe that I've found that doesn't end up with "beat up" lentils afterwards.  I think it is the combination of boiling and sauteing that helps keep the integrity of the little lentils intact.

I made a few slight modifications to this recipe.  The original includes carrots as well, but I did not have those on hand, so I omitted.  Also, the receipe called for fresh thyme, but I used dried. 

French Lentils

1/3 cup fine diced red onion
1/3 cup fine diced celery
2 tbsp butter
1 tbsp olive oil
1 cup lentils
3 cups water
1 tsp dried thyme

In a mesh colander, rinse lentils.  Set lentils, thyme and water in a small saucepan on med-high heat until simmering.  Lower to medium, and simmer for 15 minutes.

Meanwhile in a medium saute pan, add olive oil, onion and celery.  Saute until tender, then add butter and allow to melt.

Add cooked lentils to saute pan, and stir to incorporate, simmering for another 10 minutes.  Add salt and pepper to taste.

Simple Strawberry Sauce (or Sundae!)

I always "knew" how to make a strawberry, or other fruit compote.  You cut up some fruit, add a little sugar, and simmer for a little while.  I think I forgot just how good it is...and how ridiculously simple it is to make.

This same recipe can be used for blueberries, apples, pears, you name it....and its sooo yummy over some vanilla ice cream.  Can you say summer time??

Simple Strawberry Sauce

1 crate (about 1 lb) of strawberries, stemmed, cored and cubed 1/4"
1-2 tsp splenda (sugar, stevia or other sweetener also works)

Simply add cubed strawberries to a small saucepan, and over medium heat, sprinkle with splenda.  Allow to simmer and thicken for 15-20 minutes.  Cool and serve over ice cream, cake, etc.  This also keeps very well in the fridge, so leftovers can be enjoyed for a week or so and are just as yummy cold...

Grandma's German Chocolate Cake

This recipe was a hit at our easter dinner party.  Decadent, HUGE, and a combination of chocolate, pecans, coconut...and perfectly paired with vanilla ice cream and a little whipped cream.

Grandma's German Chocolate Cake

Coconut-Pecan Filling

3 cups sugar
3 sticks butter (unsalted)
3 cups evaporated milk
12 egg yolks, beaten
3 cups flaked sweetened coconut
3 cups chopped pecans (the smaller the pieces, the better the frosting adheres, I would do more of a mince)
3 tsp vanilla extract




Cake

2 1/3 cups AP Flour
1 1/2 cups unsweetened cocoa powder
1 1/2 tsp salt
1 tbsp baking soda
1 tbsp baking powder
3 cups sugar
5 large eggs
1 1/2 cups well-shaken buttermilk
1 1/2 cups strong coffee
1 1/2 sticks butter, melted

Filling:  Combine and stir together first four ingredients into saucepan, and cook over medium heat until thickened.  Cool for 20 minutes, then add coconut, pecans and vanilla.

Cake:  Preheat oven to 350 degrees.  Using 3 9-10" round cake pans, liberally apply softened butter to thinly coat inside and sides of pan, and then dust with flour to create a non-stick barrier between batter and baking pan.

Then, sift all dry ingredients together into a large mixing bowl (first seven ingredients).

 Separately, whisk together eggs, buttermilk and coffee.  Then combine with dry ingredients, and stir to combine.  Lastly, add melted butter, and incorporate.

  Pour cake batter equally into 3 baking pans and then tap pans on counter to remove bubbles.  Bake 20-30 minutes, until toothpick comes out of middle of cake cleanly, with no batter attached.  Let cakes cook in pan for 10 minutes, and then invert onto cooling racks and allow to come to room temperature.

Assembly:  If cakes have rounded tops, carefully "level" them with a serrated or bread knife, and discard (or eat!).

** A nice and neat way to frost a cake is to lay two or three pieces of parchment or wax paper under the bottom layer of cake, on the plate or cake stand until frosting is complete.  Once cake is frosted, carefully and gently remove the paper to reveal a clean plate!

So, next I layed down 3 overlapping pieces of parchment under the bottom layer.

Then, with a thin spatula, spread an even layer of frosting on bottom layer, and then place second layer on top.  Do the same with the second layer, and add top layer of cake.  Add frosting to top and sides until even coat is achieved.  My nuts were heavier than I would have liked, so they tended to slide off the sides of the cake, but I noticed that as the frosting cooled and thickened completely - the frosting was easier to apply.

Enjoy!!

 

Feta and Oregano Stuffed Chicken Breasts

This recipe is an adaptation of Chicken Chevre, with a greek twist.  I grow fresh oregano in my raised garden out back, and right now even in early spring, I have an abundance of it.  This is a really nice, juicy baked chicken recipe that can come together in a matter of minutes.

Feta and Oregano Stuffed Chicken Breasts

2-3 bone-in, skin on chicken breasts
1/4 cup crumbled feta cheese
2 garlic cloves, minced
4-5 sprigs fresh oregano, leaves reserved
juice 1/2 lemon
1 tbsp olive oil
1 tsp balsamic vinegar
salt and pepper to taste

Preheat oven to 400 degrees.

Rinse and gently pull skin away from 3 of the 4 sides of the chicken breast, being careful not to detach the 4th side.  Pat chicken dry and move to a 9x12 glass baking dish.  Drizzle lightly with olive oil, and season outside and inside of the skin lightly with salt and pepper.

Meanwhile in a small mixing bowl, combine remaining ingredients to create a stuffing.  Gently tuck the stuffing under the skin of the chicken, smoothing the skin overtop.  Finish with a light drizzle of olive oil and balsamic vinegar overtop.

Bake for 30-35 minutes, or until internal temperature reads about 150.  Allow chicken to rest for 5-10 minutes, lightly covered with foil, the chicken will rise to about 160 degrees without drying the meat.

I served this alongside the Squash and Zucchini Salad.  It was a delicious variation of one of our all time favorites.