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hautestone

December Edition, 2014

Modern Baths & Kitchens Featuring DIRESCO

Taking It To The Streets of Belgium

LIFESTYLE + STONE + DESIGN

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beckerworksltd.com

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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

Adorn the table with lots of gold. My

favorite placeholder are decorations from the

tree.

2 NAPKINS

I love to take pieces of linen or fabric, tie

them with rope and add cinnamon stocks and

greens.

3 CANDLES

A cluster of candles on a simple elegant tray

gives the whole table ambiance.

+ +

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Clean, simple modern design

Never goes out of style.

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Diresco. Understated Modern Elegance.

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The Classic Dish Of Belgium

Moules & Frites.

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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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www.beckerworksltd.com