Today we checked out the Samsung Living Atelier, a hands-on workshop bustling with home appliance innovation. Located in New York City’s Meatpacking neighborhood, the “pop-up” gives guests the opportunity to cook, do laundry and clean for themselves using Samsung’s new products, including the Samsung Chef Collection.
When we arrived, we observed a chef cook French Onion Grilled Cheese sandwiches. Sliced onions were browned in a pan with butter and thyme. Meanwhile slices of bread were laid out and topped with Gruyere cheese. Then the onions were placed on top. Another slice of bread was added, then butter was spread both sides. The sandwiches were placed on a warm flat griddle and cooked for a few minutes until the bread was browned and crisp on both sides. Finally the sandwiches were quartered and served on a pedestal garnished with fresh thyme.
French Onion Grilled Cheese sandwich
Next, fellow beauty blogger “Manfattan” and I learned how to make Frascatelli and a Roasted Heirloom Tomato Sauce. Frascatelli is a pasta that resembles spaetzle. made out of durum wheat flour and ice water. It’s cooked for several minutes in boiling water then simmered in roasted tomato sauce.
Recipe: Frascatelli
Ingredients
Note: Measurements may not be exact
- 2 cups durum wheat flour
- 1 cup of water
- ice cubes
Directions
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Spread durum wheat flour in an even layer on a clean surface. Fill a small bowl with 1 cup water and about a dozen ice cubes and set next to dish. Working quickly, dip your fingers into the bowl of water, lift hand from bowl, and splatter water over the flour. Repeat several times until surface of semolina is dotted with ragged wet patches about the size of a dime.
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Using a pastry knife, transfer the flour into a sifter. Sift the flour and remove excess semolina.
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Transfer dumplings to a large rimmed baking sheet. Repeat with remaining flour and water until all of the water or all of the flour has been used.
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Working in 3-4 batches, cook dumplings in a large pot of slowly boiling salted water (if the water is boiling too rapidly, it may break up the dumplings), gently swirling water once or twice to prevent sticking, until al dente, about 1 minute. You’ll know when the pasta is cooked when it rises to the top of the water. Using a slotted spoon, transfer frascatelli to another large rimmed baking sheet.
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Heat butter in a large skillet over medium-high heat until butter is foamy and browned bits form on the bottom of pan, about 2 minutes. Add cooked frascatelli and toss gently to coat.
Recipe: Roasted Heirloom Tomato Sauce
Ingredients
- 1 quart of baby heirloom tomatoes
- 2 tbsp olive oil
- salt
- pepper
- thyme
- 1 bulb of roasted garlic
Directions
- Preheat oven to 450 degrees. In a baking pan/sheet, drizzle olive oil. Pour tomatoes into the pan and add salt and thyme. Do not add pepper until after they are cooked as you don’t want the pepper to burn.
- Roast the tomatoes for about 6 minutes, remove from oven.
- Add roasted tomatoes and garlic to a food processor, and pulse until smooth. Season to taste.
After our hands on demo was done, we were seated for lunch. We enjoyed a three course meal which started with Green Market Vegetable Salad with Spotted Prawns. The vegetable salad consisted of summer squash, kaleidoscope carrots, romesco and yuzu pesto vinagrette. Our main course was Frascatelli Pomodoro with house made ricotta, oven roasted tomatoes and garlic confit, and bottarga, shaved tableside. Bottarga (also spelled Botargo) is a Mediterranean delicacy of salted, cured fish roe, typically from grey mullet or tuna. This was the first time I had bottarga and it tasted a little salty and had a silky texture. Our meal ended with Thyme Lemonade and Paloma Boozy Squeeze Pops. Everyone on the table chose the boozy pops, which were made with tequila. Eating the squeeze pops was like having a granita spiked with extra alcohol. This is something I’d like to try to make at home.
Green Market Vegetable Salad with Spotted Prawns
Frascatelli Pomodoro
While we were at the Samsung Living Atelier, we checked out Samsung’s newest products from the Samsung Chef Collection line. Of all the appliances that were demoed, I was particularly interested in the Samsung Ultra-High Capacity 4-Door French Door Chef Collection Refrigerator. Notable features include a sleek and seamless temperature display features LED lights that shine through micro-pinholes to display temperature settings, a built in SodaStream carbonator, and, best of all, a “Fridge in Freezer,” a versatile, bottom-right door can be a fridge or freezer, maximizing fresh food storage space. Just think of using that space to store wine bottles, or beer. I sure would love to replace my GE Profile refrigerator with this.
Another product I liked was the Samsung Flex Duo Oven. With this range, you can split your oven into two compartments with the Samsung Smart Divider and cook two meals at two separate temperatures at the exact time with no noticable transfer of aroma. So while you’re roasting chicken, you can bake your dessert at the same time. Just imagine how easy Thanksgiving would be. Another item to add to my wishlist.
Samsung Stove, Dishwasher and Refrigerator
The last thing we saw was the CenterStage™, a new concept showcases Samsung’s portfolio of appliances in an ultra-realistic and life-size display with an intuitive touch-screen interface. This allows customers to learn more about Samsung’s products, watch product videos, and visualize how an appliance would look in your kitchen via the “scene selector.” This is a new concept that you should see rolling out in stores this year.
If you’re in NYC, check out the Samsung Living Atelier, located at 837 Washington Street @ West 13th St, New York, NY. It will be open to the public June 14-15 from 10am-6pm.
Disclosure: I was invited to attend the media event by Samsung’s representatives. I was not compensated for this review. Opinions are my own.
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