First Meal from the New Kitchen

OK, I can’t find the camera. It’s in one of these boxes around here somewhere. So no pictures, I’m sorry.

For the first meal in the new kitchen, I needed to play it safe. Me and the new range have barely been introduced. How responsive would it be when I turned the temperature up or down? What setting on the dial will ‘medium-high’ translate to? How accurate would the oven temperature be?

Everything turned out fine. The burners get hotter, and they are more responsive. Settings below about 4 still actually put out some heat. That caused me some trouble while making the Hollandaise sauce: I had the burner WAY to high the first time and I ended up with scrambled egg yolks. The second attempt was better but I still need to turn the temperature down some more.

First Course

An Asparagus Tower with Holladaise sauce, just like the one in this post..

Second Course

A Roast Chicken. My roasting pan has been packed away for months and so have been unable to prepare this nice roast chicken recipe again since I made it the first time way back in July. This is definitely the tastiest roast chicken recipe I have ever made.

THe chicken was accompanied by a rice pilaf recipe of my own concoction involving orzo, rice, oyster mushrooms, and thyme. A lot of rice pilafs I’ve eaten were kinda bland. This one is pretty good. I’ll post separately about it when I can find my camera.