In case anyone still thinks I’m some sort of housekeeping diva or even a moderately skilled housekeeper you should know that it took me until the spring of 2016 almost a full decade after starting a food website where I had the courage to convince others in the kitchen as if I had some innate understanding of it to learn how to use my grill. Before I consulted experts to read my oven manual er I Googled it a few months ago I couldn’t for the life of me figure out why other people could grill things whenever they wanted for as long as they wanted but mine would shut off after 4 minutes. Turns out that if you open the oven door the temperature inside the oven doesn’t get so high that it panics and shuts off allowing me to fulfill my lifelong fantasy of setting all my food on fire.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Williams Sonoma | 2023-09-22 16:11:09 |  1,192 Views |
Smitten Kitchen's Pomegranate Orange Peel Fizz Cocktail
I’m kidding. Last summer we were trying to regain some semblance of normalcy in the weeks after we picked up the sweetest potato from the hospital. Alex and I spent a week on Netflix binge-watching the first season of Chef’s Table and I was completely enamored with the cooking I’ll probably never experience in my life Francis Mallmann. Mallmann is an Argentinian chef who specializes in wildfire cooking — all over wood usually in an open pit on cast-iron planchas and parrillas and sometimes in ashes. And his food looks otherworldly — even something as simple as cheese toast made with a block of goat cheese you can get at your local Stop & Shop transformed in a griddle over an open flame into a crispy golden crust that I’d climb through a TV screen to reach. The episode ended and I declared it time to buy a fire pit. My husband mentioned fire regulations and other annoying side effects of living on the Lower East Side of Manhattan. I was angry.
But now that I have a working grill—or to be more specific I now function by using my grill—and at least the smallest part of my desire to cook and eat artfully charred food has been satisfied I can finally return to some of the simplest pleasures of high-heat cooking in this case grilled citrus. We’re now at the tail end of the citrus peak as (hopefully) we’ll soon be reacquainted with fresh local spring produce and I wanted to give the Moros Cara Caras and Minneolas one last hurrah before they’re gone. Grilling them with a light dusting of light brown sugar transforms them into something even more special: a hint of bitter burnt sugar with the flavor of pineapple in the flowing juice. Cooling them after cooking creates a distant relative of compote that you can use for anything over the next week: on pancakes with yogurt and mint for a luxurious breakfast or light dessert or even with a scoop of vanilla ice cream for an unexpected treat. I didn't have to break any laws to do this.
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