For any and all who have not been breathlessly following my every adventure (you know who you are) let me bring you up to date… Oh, never mind…. It’s not necessary for the current discussion.
Suffice it to say I will not have a kitchen come September 1.
I will have a large, perfectly square, totally empty room that will be a kitchen, someday.
My question to all of you wonderful food bloggers / cooks / chefs / kitchen mavens out there:
Should I go gas or electric?
In the U.S. I had a JennAir, electric. My choice and I loved it.
In Ireland I had a teeny, tiny gas cooker. Not my choice but perfectly fine.
In Andorra I had a ceramic cook top and electric oven. The cook top had 2 halogen burners. Not my choice but it was great.
Here I have a ceramic cook top with 2 halogen burners. My choice and it’s only okay. Kind of slow to get going.
What I like about electric: I can have the heat really low for slow, barely simmering pots. I can turn the burner off and let the residual heat finish the job
What I like about gas: It’s quick to get hot and get a pot boiling faster. It responds quicker.
What do you think? What should I get? HELP ME!!!!!
I can’t face another decision…
BTW: Induction (which I would love to try) is out because none (hardly any) of my current cookware would work.
So. please leave your opinions / suggestions / votes in the comments. Please????
In the meantime…. Here’s a salad to use up whatever leftover bits are in the fridge… I had some cannellini.
Lettuce with Walnuts and White Beans
lettuce, enough for two small salads
7oz (210gr) white beans
1/3 cup creamy herb dressing
1/4 cup (.5oz, 30gr) shredded cheese – any flavor
1/4 cup (1oz, 30gr) walnuts halves
Prepare lettuce and put into a medium bowl. Add a bit of dressing and toss to coat (use tongs, it’s easier). Taste and add more dressing if desired. Add, beans, cheese and walnuts, give it another toss or two and serve.
1/2 cup Greek or plain yogurt
1 tbs Dijon mustard
1 tbs lemon juice
1 tbs fresh snipped chives
1 tbs fresh snipped tarragon
3 tbs olive oil – the good stuff
Snip tarragon and chives with scissors. In small bowl whisk yogurt, mustard and lemon juice. Add oil, a bit at a time and whisk well. Add herbs. This will keep a week.
In addition to the above, for the week of June 27, we have Smoked Salmon, Tomato Scented Orzo, Rosemary Lamb Chops, Southwestern Salad with Grilled Sausages, Pasta with Avocado Sauce and more…
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Now…. Opinions, please. I know you have them. Share!