Passover Oven Dilemma
Every year, I face the same challenge when it comes to having company for holiday dinners. I only have a single oven and I make a lot of food! (This will, however, be changing in the late Spring as we will be moving into a house with a double wall oven -- hooray!).
Anyway, I definitely have brisket on the menu. I make it the day before in a Le Creuset dutch oven, so that needs to be heated up in the oven on the day of the dinner. I also make another main course, such as a chicken dish, mostly because I am Jewish and if I don't have enough food for double the amount of my guests, I feel like there will not be enough to eat.
Here's my dilemma...if I have the brisket in the oven, I can't fit another big dish in there to cook chicken.
So I'm thinking that these are my options:
1) On the day of the dinner, cook chicken in the oven and heat the brisket in the Le Creuset on the stove top (I've never done this before -- is this even a good idea?)
2) Cook a chicken dish on the stove top while the brisket heats in the oven.
If I go with option #2, I was thinking about making this simple recipe from Patricia Wells Bistro Cooking.
Or, I could do a stovetop braise of chicken, but I don't have any ideas for a specific recipe.
Sorry for the long post, but if anyone has any suggestions for any easy, delicious stovetop chicken recipes (or any other suggestions in general regarding the logistics), I would greatly appreciate it! Thanks...
When I had my cooktop disaster on New Year's Eve I went to Target and bought a single European style burner for $19.99. Brand was Aroma electric portable range. So now I have my 5 burner top back but also a handy little burner I can sit on a counter top as a 6th. It ispretty powerful so I'm keeping it around.
Le Creuset works beautifully on a cooktop.
We have a single oven, albeit fairly roomy. My suggestion would be to make the brisket a day or two ahead of time, chill it, remove the fat and slice it into a microwaveable pyrex baking pan with the gravy all around. On the day of the seder, cook the chicken in the afternoon in the oven, cut up, etc. and arrange for serving in your dutch oven.
When the seder starts, either put both pans in the oven for warming up, or microwave the brisket to hot when you serve the soup course. (If you use your microwave on Pesach). I think the brisket would stand up better to nuking.
Generally, I find the last few hours erev Pesach to be crazy busy, and the more that can be cooked ahead of time, the better. Generally, once we start the seder, all I have to do is leave the table to start to steam the asparagus at the right time. I would hate to be in the kitchen managing stove-top cooking once the seder started.
Thanks for your replies. As I said, I do make the brisket a day (or maybe even 2 days) before, chill, etc. And I'm definitely trying to keep things simple. (In addition to working full time, I have a 2 year old and a 6 month old -- why am I making a seder?!?)
I have no problem using the microwave, plus I also have a fairly large toaster oven which I will utilize as well for the potato "kugelettes". We don't have a crockpot and even if I were to get one, I don't think I should start experimenting on Passover!
I can't remember what I did last year, but the year before, I heated my brisket in my neighbor's oven (we live in apartment building and they're not Jewish) and just sent my father to get it right before we sat down for the seder. Now that I think about it, maybe I will just go that route again.
But any other suggestions would be welcome!
For Thanksgiving, I bought a three tiered rack at Bed Bath & Beyond that was the width of half my oven. I was able to get a lot more into the oven with this contraption. Would this work for your pot distribution?