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Get to Know Clearwater Creek Premier’s Energy Efficient Kitchen

Our brand-new luxury living community in Elmwood, Clearwater Creek Premier, is loaded with state-of-the-art features and apartment amenities you won’t find anywhere else in the Greater New Orleans Area. One of our goals for this new development was to provide energy efficient options in every single one of Clearwater Creek Premier’s living spaces.

Cooking Up Savings

At the center of this effort are the electric convection range and double-ovens located in the kitchen of each residence. The range uses radiant heating elements on its stovetop, which is significantly more energy efficient than its generic electric coil counterparts. Radiant coils are similar to traditional coil burners, but instead of protruding from the top of the range, they sit under a smooth and flat ceramic surface. Heat is conserved better under the ceramic top, which allows for faster heating times and higher heat outputs. Plus, it’s easier to clean!

Four heating elements, a warming element, and two ovens? Now we’re cookin’!

Just under the range’s sleek stove are two, that’s right, two ovens! The ovens on this range utilize a dual element baking technique, which combines the efforts of the baking coil and the broiling coil for comprehensive cooking. The smaller top oven is ideal for warming or short cooking times, while the larger, convection-style oven offers delay bake and audible preheating capabilities.

If you’re ready to enjoy all of the perks of your Clearwater Creek Premier stovetop and range, put on your chef’s hat and try your hand at a few of our favorite seasonal recipes below!

Corn & Crab Soup for the Winter Soul

Warm up when there’s a chill in the air with this rich and creamy Corn and Crab Soup recipe from Bon Appetit:

Elmwood has its cold days. Stay toasty with this savory soup! (Photo via Bon Appetit)

Ingredients

  • 1 16- ounce bag frozen petite white corn (do not thaw), divided
  • 1 cup low-fat (1%) milk
  • 1 8- ounce bottle clam juice
  • 4 tablespoons sliced green onions, divided
  • 2 teaspoons minced peeled fresh ginger, divided
  • 4 1/2 teaspoons fresh lemon juice, divided
  • 2 tablespoons (1/4 stick) butter
  • 4 ounces cooked crabmeat, flaked

Instructions

Reserve 1/4 cup corn. Bring remaining corn and milk to boil in medium saucepan. Cover; remove from heat. Let stand 10 minutes. Puree mixture in blender. Add clam juice, 3 tablespoons green onions, and 1 teaspoon ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer. Mix in 1 1/2 teaspoons lemon juice. Season with salt and pepper.

Melt butter in small skillet over medium heat. Add reserved 1/4 cup corn; sauté 1 minute. Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper. Divide soup among bowls; mound crab mixture in center.

 

Chili-Roasted Black-eyed Peas for a Lucky New Year

Good luck starts by pre-heating your state-of-the-art oven. Munch on this recipe from My Recipes:

Crunch your way to good luck this year. (Photo via MyRecipes.com)

Ingredients

  • 2 (15.8-oz.) cans black-eyed peas, rinsed and drained
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon pepper
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt

Instructions

Preheat oven to 425°. Combine all ingredients in a medium bowl. Transfer mixture to a lightly greased 17- x 12-inch jelly-roll pan. Bake 45 to 50 minutes or until crispy and dry, stirring every 10 minutes. Let cool 20 minutes.

 

Become a King Cake Connoisseur before Carnival

Mardi Gras will be here before you know it! Parade your new oven’s capabilities with this popular Mardi Gras King Cake recipe from Epicurious:

We can’t think of a better place to cook up some king cakes!

Ingredients

  1. For the cake:
    • 1 cup lukewarm milk, about 110°F
    • 1/2 cup granulated sugar
    • 2 tablespoons dry yeast
    • 3 3/4 cups all-purpose flour
    • 1 cup melted butter
    • 5 egg yolks, beaten
    • 1 teaspoon vanilla extract
    • 1 teaspoon grated fresh lemon zest
    • 3 teaspoons cinnamon
    • Several gratings of fresh nutmeg
  2. For the icing:
    • 2 cups powdered sugar
    • 1/4 cup condensed milk
    • 1 teaspoon fresh lemon juice
    • Purple, green, and gold decorative sugars
    • fève (fava bean) or plastic baby to hide in the cake after baking

Instructions

  1. For the cake, pour the warm milk into a large bowl. Whisk in the granulated sugar, yeast, and a heaping tablespoon of the flour, mixing until both the sugar and the yeast have dissolved.
  2. Once bubbles have developed on the surface of the milk and it begins to foam, whisk in the butter, eggs, vanilla, and lemon zest. Add the remaining flour, cinnamon, and nutmeg and fold the dry ingredients into the wet ingredients with a large rubber spatula.
  3. After the dough comes together, pulling away from the sides of the bowl, shape it into a large ball. Knead the dough on a floured surface until it is smooth and elastic, about 15 minutes.
  4. Put the dough back into the bowl, cover with plastic wrap, and set aside in a draft-free place to let it proof, or rise, for 1 1/2 hours or until the dough has doubled in volume.
  5. Preheat the oven to 375°F. Once the dough has risen, punch it down and divide the dough into 3 equal pieces. Roll each piece of dough between your palms into a long strip, making 3 ropes of equal length. Braid the 3 ropes around one another and then form the braided loaf into a circle, pinching ends together to seal. Gently lay the braided dough on a nonstick cookie sheet and let it rise until it doubles in size, about 30 minutes.
  6. Once it’s doubled in size, place the cookie sheet in the oven and bake until the braid is golden brown, about 30 minutes. Remove the cake from the oven, place on a wire rack, and allow to cool for 30 minutes.
  7. For the icing, while the cake is cooling, whisk together the powdered sugar, condensed milk, and lemon juice in a bowl until the icing is smooth and very spreadable. If the icing is too thick, add a bit more condensed milk; if it’s a touch too loose, add a little more powdered sugar.
  8. Once the cake has cooled, spread the icing over the top of the cake and sprinkle with purple, green, and gold decorative sugars while the icing is still wet. Tuck the fève or plastic baby into the underside of the cake and, using a spatula, slide the cake onto a platter.

Tour Clearwater Creek Premier Today!

If you’re looking to make moves in 2018, consider visiting Clearwater Creek Premier today! Not only will you enjoy the cost-saving benefits of our kitchen appliances, but you’ll gain access to a multitude of other living amenities that will make you feel like you’re living in a luxury resort.