Cookaholics Bulletin Board

I've been in Boston (Newton) almost a month and have been enjoying cooking in my daughter's lovely kitchen. Though it took me a bit to switch from my Jenn Air electric to her Viking Professional gas stove, almost got burned a couple of times. Made a Ina's great Chicken with Morels last night and want to serve it tonight with rice.

So, I have 2 questions, first for those familiar with the recipe, would a parmesan risotto go ok with it? It would be a great opportunity to show DD how to use her new pressure cooker (CI's recipe).

The second is that she has this set of smaller wall ovens. They are both Miele and one is a convection/microwave and I've finally gotten the hang of it. The other has me stumped. It is a steaming oven. So I was thinking maybe I could use that to a make basmati or jasmine rice to go with the morels. Has anyone made rice in this type of steaming oven? I always make mine on top of the stove in a DO and it turns out great, but since they have the oven, I'd like to try it.

Can it be used for bread rise? TIA

I have gone a little head-over-heels crazy about this recipe ; I've made it 6 times over the past month. By a large margin, my preference is to skip rice and use fettuccini or tagliatelle. Rice soaks up the sauce while the noodle is coated thereby remaining a more individual flavor rather than one combined with the flavor of the rice. A small point perhaps...

If you go this route, the sauce needs a thickener; I use 2 teaspoons of cornstarch blended in a separate bowl with a little cooled sauce and added back in to avoid coagulation.

Alina, I've never even heard of a steaming oven. I too do the stovetop, but it's amazing how many people can't make rice that way.

They are very popular here. I don't have one but know a lot of people who do. You can either get a pure steamer or a combi-steamer, supposed to be fantastic for making bread. Here are some recipes from their site http://www.miele.co.uk/experience/Recipes.aspx. You can also do pressure canning in them and I was looking at one that says it does sous vide. Next kitchen maybe. Let me know how you like it Alina.

Thanks Mary, I'll check the site. I ended up doing regular basmati using some of the morel liquid for most of the water. I over reduced the sauce again, so I used the rest to bring it back.
I am going back home Saturday, and I will miss the state of the art kitchen. I really do like the big Viking stove and the sub zero.

My oven sometimes steams, but that's merely a side effect of the 85% humidity.