There is a saying in Italian,  “Una cucina piccola fa una casa grande,” which roughly translates to “a small kitchen makes for a big home.” I certainly hope that is true because the kitchen in my new apartment is not just small but laughably tiny (really, at least one friend broke out in peels of laughter when I showed her the kitchen). Because I love to cook, this kitchen was a definite compromise and almost a deal breaker. 

Not only is it tiny, but while equipped with a four-burner stove and dishwasher, it actually has no oven! I missed this fact when I first looked at, and fell in love with, the rest of the apartment. It was only after leaving and trying to imagine where I would put all my pots, pans, plates, etc. in that tiny kitchen that I began to wonder why I couldn’t remember where the oven was. Then it dawned on me - OMG, there is no oven!

My first instinct was that I couldn’t possibly live without an oven. But the apartment had most everything else I was looking for - top of the list being that it was on the ground floor. It also had big windows with a pretty view, was beautifully furnished, and loaded with Italian charm. Though small (roughly 600 square feet), it felt bigger due to its high-beamed ceilings and two lofts. It was also priced right and in my preferred area of the city. It was missing only two things: outdoor space (I do miss the terrace I had in my former apartment) and that oven. In the spirit of adventure, and because I really did need to give up the 38 steep steps to my old apartment, I decided to take the smaller, oven-less apartment and somehow make it work.

The first purchase I made for my new space was a DeLonghi countertop electric oven and some small pans to fit into it. Because my counterspace is limited, I sacrificed the microwave that originally sat on the counter to make room for the electric oven. I also had an IKEA rail installed above the stove to hang pots, utensils, and a shelf for some spices. In a tiny kitchen, little space savers like this make a big difference.

As I began writing this post, I had some tarragon chicken thighs in the oven, my first attempt at roasting. So far, so good. It smelled delicious and turned out perfectly - crisp skin on the outside, tender and moist on the inside. The next day I made a batch of roasted cauliflower in anchovy oil, another favorite of mine. With the chicken and the cauliflower I encountered one limitation of my little oven (besides its size) - the maximum temperature is 200 degrees Centigrade (400 Fahrenheit). Because both these recipes called for a hotter oven, I made a few adjustments in cooking time and used the convection setting on the oven. With these minor adjustments, both dishes turned out just as tasty as in a regular oven.

My little oven has also worked well for toast, reheating foods, and my first attempt at baking - a batch of lemon-glazed muffins, which turned out perfectly.  

Though small, the kitchen is quite comfortable to work in thanks to a cutting board that fits over the sink drainboard to expand the counter prep space, deep drawers that house cookware, and some high-level organization on my part. Eliminating all the kitchen items that aren’t essentials and donating my full-size baking dishes to a friend helped too. Luckily I have extra space in a dining room china cabinet and some pretty blue IKEA storage cubes, which moved with me from my old apartment, for extra storage.

I’ve actually looking forward to seeing just what kinds of cooking I can do in my tiny space. So far, soups, stews, pastas, and frittatas have been easy. And though my cooking and entertaining spaces are smalI, I had a group of friends over for a Sunday lunch just before lockdown was declared. I found I could sit five to six people comfortably around my dining room table and that cooking for that size group was no problem. For entertaining, stovetop cooking and dishes I can make ahead (like the crepes I served for dessert) are my best bets. But I definitely will not be cooking the turkey for Thanksgiving this year.  -post by Joanne