December Edition, 2014
hautestone LIFESTYLE + STONE + DESIGN
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Modern Baths & Kitchens Featuring DIRESCO
Taking It To The Streets of Belgium
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BeckerWorks Holiday Season Decorating Ideas BeckerWorks Atelier founder and designer Karina Becker (at right) talks about her favorite table decorating ideas.
1 PLACEHOLDERS
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Adorn the table with lots of gold. My favorite placeholder are decorations from the tree.
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2 NAPKINS
I love to take pieces of linen or fabric, tie them with rope and add cinnamon stocks and greens.
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3 CANDLES
A cluster of candles on a simple elegant tray gives the whole table ambiance.
Clean, simple modern design Never goes out of style. 5
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Diresco. Understated Modern Elegance.
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The Classic Dish Of Belgium
Moules & Frites. 8
Ingredients 1 tablespoon olive oil 1/4 cup minced shallots 3 tablespoons chopped garlic 2 bay leaves 2 sprigs fresh thyme 2 cups white wine 1 stick butter, cut into cubes 2 dozen live mussels, scrubbed and de-bearded 3 tablespoons chopped parsley leaves Salt and pepper Frites, recipe follows Frites: 3 to 4 cups vegetable oil, for frying 1 pound Idaho or russet baking potatoes, peeled, rinsed, and dried
Directions In a saute pan, heat the olive oil. When the oil is hot, saute the shallots and garlic. Add the bay leaves and thyme. Add the wine and butter. Bring up to a boil, reduce to a simmer. Add the mussels to the wine and cover. Simmer the mussels for 5 to 8 minutes or until the shells open. Discard any shells that do not open. Stir in the parsley and season with salt and pepper. Divide the mussels between 2 bowls and serve with crusty bread.
Frites: Add enough oil to a large saucepan or deep-fryer to come at least halfway up the sides of the pan and heat the oil to 325 degrees F.
Cut the potatoes into thin sticks about 1/4-inch wide and 3 to 4 inches long. Dry all of the pieces thoroughly in a clean kitchen towel. Divide the potato sticks into small batches about 1 cup each. Do not fry more than 1 batch at a time.
Fry the potatoes in batches until lightly colored but not browned, 3 to 4 minutes per batch. Remove from the oil using a skimmer and transfer to paper-lined baking sheet to rest while you cook the remaining potatoes. Repeat with the remaining potato sticks, making sure to allow the oil to return to 325 degrees F between batches.
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Diresco’s engineered stone is composed of resin and granite or quartz granulates. A unique manufacturing process bond s these two materials into an incredibly strong product that is comparable to a diamond.
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Beautiful Beautiful Belgium
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