In the past six weeks, my stove does not work. I should be more precise: Our building has not in the past six weeks, so we live in the 77 apartments have no furnace gas. We have electricity. We have water. No Electric Hot Plate Cooker.
Most New Yorkers have a gas stove instead of electric. Natural gas is cheaper, in my experience, although I know there are excellent chef electric stove, and I think that the gas is easier and more precise cooking. However, you can lose your stove, if Edison along and shut down the entire apartment building because suspected gas leak. I know this is not an unusual event in the city, especially if you live in an old building, because we do. Like under the streets of Manhattan, old water pipes burst and flood the basement of a busy intersection, Electric Hot Plate Cooker the traffic peak, we are beautiful, but the crumbling 100-year-old apartment building, emergency surgery is sometimes necessary infrastructure.
My first time as a new transaction processing gas interrupt: I rarely called takeaway food, so there is no stove to become an excuse, dig out some of the menu, my husband has been collecting from neighboring places. Only two dinner delivered to my left too much salt costs and bloated troubled, I thought I cleverly segued market preparation and a combination of home-cooked meals. First of all, I bought a roast chicken and a salad. The next night, someone from my neighborhood fishmonger, microwave mung bean and other salads, cooked shrimp.
Four nights, novelty. I want my stove.
We now know that this is not a small fault. The two teams of plumbers arrive in the search for the leak and the best of circumstances, we do not have a stove for a month. This is a new standard, so I bought a hot plate, took out my underused oven, a device like baking bread maker steroid use manual. Bray Louisville, this little oven baked or no convection bake, roast, pizza and toast. Hot plate, Breville’s, and my small microwave, I used only between the hot coffee and melted butter, I determined that there is not much compromise cooking. Gas stove convicted.
I am fortunate timing, because the interests of a few weeks of the peak time in the green market. This is truly satisfying meal easy to make vegetables need rain in August, in addition to their slight fever and a little olive oil. I do not bake anyway, and a simple chicken and fish dishes are along the platter of sliced tomatoes, tender lettuce, and ribbon bar cooked zucchini. The exquisite fruit cobblers baked in the oven, do a small potato, sweet tenderness, will wither within 30 minutes. A pot of boiling water is all I need to do for our summer favorite pasta. One night, I will mix cube string chewy, flat heat will soften and become fresh cheese, New Jersey, chopped raw tomatoes. Or, I toss the rotini basil pesto, make extra pesto next night, when I use it to dress up a pan-cooked chicken breast or tilapia fillets. Who needs a stove?
The secret of cooking, were sequenced with limited resources. Many of us strive to make the meals as fast as possible, which may mean two or three burner stove once. However, if you have only one burner – a single baking pan – you advance planning and cooking. For example, if I want to in the the wok fish or meat and rice or skirt steak, but I would also like green beans, I want to cook the beans in the microwave, or let them advance in the hot plate, and serve them at room temperature.
Your slow cooker is also an option, but I ruled this out, for two reasons: First, the slow cooker (pepper, stewed leg of lamb), just does not seem appetizing day August 90 kinds of food ° because they November. Electric Hot Plate Cooker, in my small kitchen, a few hours later, the slow cooker into a fragrant 6 quarts radiator.
But I was the city’s chefs, I should be able to make a good meal do not complain in a small kitchen. Therefore, after six weeks no stove to cook, but the use of a small microwave, hot plate and Bradley Virgin oven, some dinner, we have:
Gazpacho, a decorative cuts Kirby cucumber, grilled chicken (leg and breast block cook than a whole chicken) to wipe salt and Picante Spanish paprika and stab a rosemary; the rotini basil pesto (Marcel raha fir classic recipe, add mung beans and diced cooked potatoes make a classic version of Genoa).
Pepper shrimp baking furnace to burn, I worked with orzo and grated Parmesan cheese, a dish, I for the first time in the house of my friend Karin (she often add fresh basil). See our recipes.
Pan-cooked skirt steak, selected materials (there is no better use of the most delicious, the most precious salt?); Tiny the local potatoes NJ tomatoes cut into pieces thrown in a small baking pan in a single layer with a tablespoons of olive oil and spread for my Breville oven, bake at 400 ℃, until tender, about 30 minutes; sliced red pepper, lettuce, red onion flakes, dressed in oil and red wine vinegar salad.
Pan-cooked scallops. This time of year, at least in my market, scallops are very expensive. However, because they are very rich, are only a few of the meal can be mainly vegetables at room temperature, lightly dressed salad core.
I love cod, but it does not always have to return to the coated fish in panko and fried. Looking for a way, without much fuss or fat, instead of grilled fish, I found an excellent recipe in the test kitchen recipes, baked cod fillets in a very thin bed of potato chips. Use your mandoline or Japanese ceramic slicer, freezers line the bottom of the cover the baking tray or small baking sheet 4 inch of potato chips. These pre-cooked (I used my Breville oven) until tender and begin to brown. The size of the block of friction, vanilla and lemon sauce cod service and placed on top of the potatoes. Bake for 15 minutes, until the fish is opaque. Each about each piece of fish, crispy potatoes cut square. I had the cod with mint, cherry tomato tabouli salad – I like the convenience of boxed Near East brand, the instructions on the box, add a little more dry mint, sliced local cherry tomatoes, lemon juice, twice. I would also increase the number doubled, we need to eat dinner, because it makes a great lunch the next day.
At this point, I feel how adaptable, I might be a bit smug. But I still have two questions. One, I’m really looking forward to the canned tomatoes. This is a harvest season – so diverse choices and prices are lower than for many years they have been for the local tomatoes. However, because it requires 30 minutes, 8 quarts pot of water to boil my hot plate, I can not imagine when I need a good 21 quarts canned pot. My favorite green farmers market, Jeff Bialis told me his that the Tomato peak season in New York three weeks left here, and I hope that I will have my gas stove in the winter time to 6 quarts tomato .
Another problem is my bill. I am afraid of to see Edison consolation prize, electric hot plate and a small oven running costs. I hope it will be ugly.