The new stove arrived on Monday and -- well, why beat around the bush? I'm in love. You have no idea how terrific it feels to have a stove that obeys orders. A stove that doesn't turn itself on (not that there's anything wrong with that) at will. A stove that doesn't decide to retire one out of four burners on a rotating guess-which-one basis. A stove that doesn't take forty minutes to reach 350 degrees.
She's a sleek and shiny almond beauty. There's nothing modern about her or dainty. She's as wide as she needs to be and twice as strong. No fancy gadgets. No frilly ornaments. Just four big fat burners, a stove large enough to hold a buffalo (if you were mean enough to want to roast one), and a ten-year guarantee.
Here's the first offering from the New Stove, our favorite meal: Broccoli with Sun-Dried Tomatoes: quickly stir-fry broccoli florets in olive oil, toss in as much chopped (or thinly sliced) fresh garlic as your palate demands, saute until very light golden brown. Toss in julienned sun-dried tomatoes. Add a cup or more chicken broth, a half-cup of white wine (chablis or chardonnay preferred), lots of dried or fresh basil, a healthy sprinkling of crushed red pepper flakes. Bring to a boil then quickly lower the flame to a simmer. While you're doing this, you'll also be cooking up a few handfuls of tri-color rotini or (second best) tri-color shells to the al dente
stage. Drain then toss noodles in with broccoli, tomatoes, and garlic. Don't overcook the broccoli! It should be crisp-tender and still a vibrant jade green.
And today's WDQ:The chief glory of every people arises from its authors.