Pivot!!!
Today I'm cooking without a stove or oven.
Last night while I was pre-heating a stone to bake pizza and doing some general prep work for the week, our stove and oven started emitting a terrible gas smell. The reason is still a little bit of a mystery, but for now they’re out of commission. I’ve spent the morning learning about what our rice cooker can do. Steam perfectly jammy eggs? Check. Reheat soup? Check. Make porridge? Slowly, but check!
As impressed with the rice cooker as I am, this pizza dough in our fridge isn’t getting any younger. E has volunteered to grill it, an idea I love because it gives me a heat source to finish my prepping. Hear me out (or maybe don’t because I have a history of setting things on fire and honestly the oven may be degrading from when I used an extinguisher on it back in May), but I suspect the best way to grill a pizza* is to preheat a large cast iron skillet upside down and slide on the dough with a piece of parchment paper. I’ll likely keep the toppings simple— mozzarella, Greek feta, castelvetrano olives, and the very garlicky, shalloty red sauce from last week.
On the side, shaved red cabbage and red onions in embarrassingly old poblano vinaigrette. Oh yeah, did I mention I drove by a local produce market last week and thought, I wish I had a very-funny-only-to-me bumper sticker that says I brake for cabbage, as I slammed my brakes to pull over and buy a cabbage. It’s just such a welcomed spot of crunchy brightness in these deep, dark, produce-scarce winter months!
*without the use of our stone, which is too big for the grate of the grill