The Indoor Grilling Cookbook. Williams Sonoma Test Kitchen
they are of uniform thickness.
• Once the food is on the hot surface, avoid moving it right away. Leaving it undisturbed for at least a minute ensures you’ll get the desired grill marks, which add both flavor and visual appeal.
• Follow the recipe directions for when to flip the food. Most foods are flipped just once, and tongs are the ideal tool for this step. If the food seems to be charring too much before it’s ready to flip, move or rotate it slightly. If the threat continues, flip the food ahead of the designated time or lower the heat a bit.
• For proper cleaning, following theinstructions that came with your grill pan or electricgrill. Most grill pans can be soaked in hot, soapy water and then wiped clean. If bits of food continue to stick, dislodge them with a firm-bristled nylon brush. Always dry your indoor grilling equipment thoroughly before storing.
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To make the dressing, in a frying pan over high heat, arrange the bacon slices in a single layer and cook, turning, until crispy, 3–4 minutes per side. Transfer to a paper towel–lined plate, reserving cup bacon fat in the pan. Let the bacon cool, then cut into thirds and set aside.
In a bowl, combine the shallot and vinegar and let stand for 5 minutes, then whisk in the mustard. Whisk in the olive oil and the reserved bacon fat. Season with salt and pepper. Set aside.
To make the salad, preheat a stove-top grill pan over medium-high heat, or preheat an electric indoor grill on medium-high heat. Brush with canola oil.
Meanwhile, in a small bowl, toss together the onion wedges and 1 tablespoon of the olive oil, and season with salt and pepper. In another small bowl, toss together the tomatoes and the remaining 1 tablespoon olive oil, and season with salt and pepper. Lightly brush the romaine with more olive oil.
Place the onion, tomatoes, and romaine, cut sides down, on separate areas of the grill. Cook, turning once, until the onion is charred and softened, the tomatoes are blistered and release their juices, and the romaine is slightly wilted and charred, about 10 minutes.
Transfer the romaine to a platter and arrange the reserved bacon, onion, tomatoes, avocado, and eggs around the romaine. Spoon the dressing over the salad. Top with the cheese, chives, and a few grindings of pepper and serve.
Serves 4
for the dressing lb sliced bacon1 shallot, minced cup red wine vinegar 1 tablespoon Dijon mustard cup olive oil Kosher salt and pepper
for the salad
Canola oil as needed
1 red onion, cut into 8 wedges
2 tablespoons olive oil,
plus more as needed Kosher salt and pepper1 cup cherry tomatoes, halved
2 large heads romaine lettuce, halved lengthwise1 avocado, pitted, peeled,and sliced
2 hard-boiled eggs,peeled and halved lengthwise cup crumbled Gorgonzola cheese
cup chopped fresh chives
Deconstructed Cobb Salad with Grilled Romaine, Tomatoes & Red Onion
A new look for an old favorite, this contemporary Cobb calls for lightly charred vegetables and Gorgonzola in place of the traditional Roquefort. To more closely match the classic, add grilled chicken breasts to the platter.
If you cannot find burrata, a rich semisoft cheese of soft curds and cream concealed in a “shell” of mozzarella, use fresh mozzarella in its place.
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Cut the pizza dough in half, shape into a ball, and let stand at room temperature for 1 hour. On a lightly floured surface, stretch each piece of dough into an oval about 12 inches long and 6 inches wide. Lightly dust with flour and cover with a kitchen towel until ready to use.
Preheat a stove-top grill pan over medium-high heat, or preheat an electric indoor grill on medium heat. Brush with canola oil.
In a small bowl, toss the tomatoes with enough olive oil to coat and season with salt and pepper. Place the tomatoes on the grill and cook, turning occasionally, until the tomatoes are blistered and release their juices, about 10 minutes. Return to the bowl.
Raise the heat to high. Brush the grill and both sides of the pizza dough with olive oil. Working with one piece at a time, place the dough on the grill and cook until deep golden brown, about 5 minutes. Turn the dough over and cook until deep golden brown on the other side and cooked through, about 5 minutes. Repeat with the remaining dough.
Transfer the flatbreads to a cutting board and top with the cheese and tomatoes. Drizzle with olive oil and vinegar, season with salt and pepper, and sprinkle with the basil. Cut into slices and serve.
Serves 2–4
1 lb pizza dough, homemade or store-bought All-purpose flour,
for dusting
lb cherry tomatoes,
halved
Canola oil as needed
Olive oil as needed
Kosher salt and pepper lb burrata cheese Balsamic vinegar,
for drizzling
1 cup loosely packed fresh basil leaves, thinly sliced
Grilled Flatbreads with Burrata & Blistered Cherry Tomatoes
For an eye-catching presentation, top this casual summertime main with a combination of cherry and grape tomatoes in a mix of colors, from red, yellow, and orange tomahogany brown andgreen. Accompany itwith a green salad dressed with a balsamic vinaigrette and offer scoops of gelato for dessert.
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To make the dressing, in a Vitamix or other high-powered blender, combine the cashews, garlic, almond milk, lemon juice, capers, mustard, maple syrup, and sea salt and blend on high speed until just combined. With the blender running on low speed, slowly pour in the avocado oil, then blend on high speed until the dressing is completely smooth. Set aside.
Preheat a stove-top grill pan over medium-high heat, or preheat an electric indoor grill on medium-high heat. Brush with canola oil.
Meanwhile, brush the lettuce with olive oil. In a small bowl, toss the radishes with enough olive oil to coat. Season the lettuce and radishes with salt and pepper.
Place the radishes, cut sides down, on the grill and cook until tender, about 7 minutes. Turn the radishes over and cook until they are just tender but still retain a little crunch, about 7 minutes. Meanwhile, place the lettuce, cut sides down, on the grill and cook until nicely charred, about 5 minutes. Turn the lettuce over and cook until grill marked on the other side, 2–3 minutes. Transfer to a plate and let cool slightly, then separate the leaves.
Transfer the lettuce leaves to a serving bowl or platter and top with the radishes and pepitas. Drizzle with the dressing (reserve any extra for another use). Add a squeeze of lemon juice, sprinkle lightly with flaky sea salt, and serve.
Serves 4
FOR THEDRESSING
1 cup raw cashews, soaked overnight or in boiled water for 30 minutes untilsoftened,then drained 2 cloves garlic,peeled cup unsweetened