Food & Wine (February 2015)
A few weeks ago, our oven died.
It wasn't totally unexpected. The thing was 15 years old. And the digital control panel had long been cracking and falling apart, perhaps hastened a couple months ago by a not-quite-not-our-fault melting situation involving redirected heat trapped under a cookie sheet on the stovetop.
Anyway, just before it broke, we'd decided the oven needed a good cleaning, so we turned on the self-cleaning cycle and hit "start" -- and that's when the incessant beeping began. And the flashing error message. And the locked door that wouldn't open no matter what we tried.
The oven, along with the stovetop, was kaput.
It took us almost a week to get a replacement delivered. Which really wasn't the end of the world, except for one thing: We'd invited our friend Carl over for dinner.
We had planned to make this Caraway Salmon with Rye Berry-and-Beet Salad from Food & Wine. But how to make it without either an oven or a stovetop?
Fortunately, we got by with a little help from our friends.