Recipes

Tomato, Portobello, And Mozzarella Melts

Tomato, Portobello, And Mozzarella Melts

These luscious open-faced focaccia sandwiches are topped with peppery arugula, thickly sliced grilled tomatoes and portobellos, and melted mozzarella cheese.
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Ingredients

  • 2 cups loosely packed arugula or watercress trimmed
  • 2 tablespoons balsamic vinegar
  • 1 loaf about 1 inch thick focaccia or ciabatta bread
  • 4 large portobello mushrooms about 1 pound total, stems removed and each cut in half
  • 2 ripe medium tomatoes 6 to 8 ounces each, each cut into ¾-inch-thick slices
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon coarsely ground black pepper
  • 4 ounces fresh mozzarella cheese thinly sliced

Instructions

  • Prepare outdoor grill for direct grilling over medium-high heat.
  • In small bowl, toss arugula and vinegar until evenly coated.
  • From loaf of focaccia, cut two 8” by 2” pieces, using serrated knife.
  • Slice each piece horizontally in half to make four 8” by 2” pieces.
  • Brush mushrooms and tomatoes on both sides with oil; sprinkle with salt and pepper.
  • Place mushrooms, stem sides up, and tomato slices on hot grill rack and cook until tender and charred, 6 to 8 minutes, turning over once.
  • Transfer tomatoes to plate.
  • Arrange mozzarella on mushrooms; cover and cook until cheese melts, 1 to 2 minutes longer.
  • Place bread, cut sides up, on work surface; top with arugula mixture, grilled tomatoes, and cheese-topped mushrooms.
  • Cut each sandwich into 2 portions and serve immediately.
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Course; Sandwiches
Cuisine; European / Italian

Tuscan Tuna Salad Sandwiches

Tuscan Tuna Salad Sandwiches

Tuna and cannellini beans are a popular combination in Italy. Tossed with a piquant dressing, they make a great sandwich filling.
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Ingredients

  • 1 Can 15 To 19 Ounces White Kidney Beans (Cannellini), Rinsed And Drained
  • ½ Cup Chopped Fresh Basil
  • 3 Tablespoons Capers Drained And Chopped
  • 2 Tablespoons Fresh Lemon Juice
  • 2 Tablespoons Olive Oil
  • ½ Teaspoon Salt
  • ½ Teaspoon Coarsely Ground Black Pepper
  • 1 Can 6 Ounces Tuna Packed In Water, Drained And Flaked
  • 1 Bunch 4 Ounces Watercress, Tough Stems Trimmed And Sprigs Cut In Half
  • 4 6- To 7-Inch Whole-Wheat Pita Breads
  • 2 Ripe Medium Tomatoes 6 To 8 Ounces Each, Thinly Sliced

Instructions

  • In large bowl, mash 1 cup beans.
  • Stir in basil, capers, lemon juice, oil, salt, and pepper until well blended.
  • Add tuna, watercress, and remaining beans; toss to mix.
  • Cut pita breads in half.
  • Spoon tuna mixture onto pita halves; top with tomato slices.
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Course; Fish / Sandwiches
Cuisine; European / Italian

Caramelized Onion And Goat Cheese Panini

Caramelized Onion And Goat Cheese Panini

With their savory, aromatic fillings and a flavor-charred crunch, these melty, satisfying sandwiches are grilled cheese for grown-ups. A heavy skillet does the work of a panini press.
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Ingredients

Instructions

  • In nonstick 12-inch skillet, heat oil over medium heat.
  • Stir in onions and salt and pepper; cover and cook 15 minutes or until very soft, stirring occasionally.
  • Uncover and cook 15 to 25 minutes longer or until onions are golden brown, stirring frequently.
  • Stir in thyme; remove pan from heat.
  • Prepare outdoor grill for direct grilling over medium heat.
  • Meanwhile, assemble panini: Place 4 slices bread on work surface.
  • Spread one-fourth of goat cheese on each slice and top with one-fourth of onion mixture.
  • Top with remaining bread slices.
  • Place 2 panini on hot grill grate.
  • Place heavy skillet (preferably cast iron) on top of panini, press down, and cook 7 to 8 minutes or until bread is toasted and browned on both sides, turning over once.
  • Repeat with remaining panini.
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Course; Bread / Cheese
Cuisine; European / Italian

Mozzarella In Carrozza

Mozzarella In Carrozza

—“mozzarella in a carriage”—is usually deep-fried, but we pan-fry ours to keep the calories in check. According to tradition, it is served with a drizzle of buttery anchovy sauce.
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Ingredients

Instructions

  • Stand mozzarella on short side and cut lengthwise into 4 equal slices.
  • Place each slice cheese between 2 slices bread to form 4 sandwiches.
  • Preheat oven to 200°F.
  • In pie plate, with wire whisk, beat eggs and milk.
  • On waxed paper, combine flour, salt, and pepper; spread bread crumbs on separate sheet of waxed paper.
  • Dip sandwiches, one at a time, in flour mixture, shaking off excess, then in egg mixture, and finally in bread crumbs, shaking off excess.
  • In nonstick 12-inch skillet, heat oil over medium heat until hot.
  • Add sandwiches; cook until golden brown, about 1½ minutes per side.
  • Cut each sandwich on diagonal in half.
  • Arrange on platter in single layer.
  • Keep warm in oven.
  • In same skillet, melt butter; add anchovies and cook, stirring constantly, 1 minute.
  • Add parsley, capers, and lemon juice; cook 30 seconds longer.
  • Transfer sauce to small bowl.
  • Serve sauce with sandwiches.
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Course; Fish / Pizza
Cuisine; European / Italian

Ricotta-Spinach Calzone

Ricotta-Spinach Calzone

No one can resist the cheesy goodness that is acalzone. This one is a delightfully devious way to make sure you eat yourspinach.
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Ingredients

  • 1 Package 10 ounces frozen chopped spinach
  • 1 Cup part-skim ricotta cheese
  • 4 Ounces mozzarella cheese shredded (1 cup)
  • 1 Tablespoon cornstarch
  • ½ Teaspoon dried oregano
  • 1 Tube 10 ounces refrigerated pizza-crust dough
  • ½ Cup bottled marinara or homemade marinara sauce

Instructions

  • Preheat oven to 400°F.
  • In small microwave-safe bowl, heat spinach in microwave on High for 2 to 3 minutes, until spinach is mostly thawed but still cool enough to handle.
  • Squeeze spinach to remove excess water.
  • Meanwhile, in small bowl, combine ricotta, mozzarella, cornstarch, and oregano; set aside.
  • Coat large cookie sheet with nonstick cooking spray.
  • Unroll pizza dough on center of cookie sheet.
  • With fingertips, press dough into 14” by 10” rectangle.
  • Sprinkle cheese mixture lengthwise over half of dough, leaving 1-inch border.
  • Spoon marinara sauce over cheese mixture; top with spinach.
  • Fold other half of dough over filling.
  • Pinch edges together to seal.
  • Bake calzone until well browned on top, 20 to 25 minutes.
  • Cut into 4 equal pieces to serve.
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Course; Pizza
Cuisine; European / Italian

Broccoli And Red Pepper Pizza

Broccoli And Red Pepper Pizza

Pizza topped with mixed veggies is always popular. We’ve contained the calories without sacrificing the flavor by sautéing the veggies in light corn-oil spread and sprinkling the pizza with part-skim mozzarella.
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Ingredients

8 MAIN-DISH SERVINGS

  • Homemade pizza dough
  • 2 teaspoons olive oil
  • 1 large red pepper 6 to 8 ounces, cut into thin strips
  • 1 large garlic clove crushed with garlic press
  • 1 package 16 ounces broccoli flowerets
  • ¼ teaspoon salt
  • ½ cup tomato sauce
  • ½ cup packed basil leaves chopped
  • 4 ounces part-skim mozzarella or monterey jack cheese shredded (1 cup)

Instructions

  • Prepare Homemade Pizza Dough.
  • Preheat oven to 450°F; position rack at bottom.
  • In nonstick 12-inch skillet, heat olive oil over medium-high heat.
  • Add red pepper and garlic; cook until softened.
  • Meanwhile, in 10-inch skillet, heat 1 inch water to boiling over high heat.
  • Place steamer basket in skillet; add broccoli.
  • Reduce heat to medium; cover and steam until tender.
  • Remove broccoli from water; transfer to skillet with red pepper, add salt, and toss well to mix.
  • Spread dough with tomato sauce.
  • Spoon broccoli mixture on top.
  • Sprinkle with basil and cheese.
  • Bake until crust is golden and crisp, 20 to 25 minutes.
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Course; Pizza
Cuisine; European / Italian
Diets; Vegetarian

Ricotta, Yellow Pepper, And Asparagus Pizza

Ricotta, Yellow Pepper, And Asparagus Pizza

Fresh ricotta pairs with yellow and green veggies for a pizza worthy of any Italian pizzeria. Choose part-skim ricotta to keep it skinny.
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Ingredients

Instructions

  • Prepare Homemade Pizza Dough.
  • Preheat oven to 450°F; position rack at bottom.
  • In small bowl, toss asparagus with oil and salt.
  • Top pizza dough with pepper strips and asparagus.
  • Dollop with teaspoons of ricotta; sprinkle with Parmesan and black pepper.
  • Bake pizza until crust is golden and crisp, 20 to 25 minutes.
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Course; Pizza
Cuisine; European / Italian

Homemade Pizza Dough

Homemade Pizza Dough

Use this basic dough and method to make the pizzaopposite and on the next page. Want to add some whole-grain goodness to yourpizza crust? Substitute whole-wheat flour for half of the all-purpose. You canalso freeze homemade dough, so you may want to make a double recipe. Shape itinto a disk, wrap it tightly in plastic, then freeze it in a zip-tight plasticbag. Thaw it in the refrigerator overnight and remove it 30 minutes before youwant to roll it.
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Ingredients

Instructions

  • In large bowl, combine 2 cups flour, yeast, and salt.
  • Stir in water until dough is blended and comes away from side of bowl.
  • Turn dough onto floured surface and knead until smooth and elastic, about 8 minutes, working in more flour (about ½ cup).
  • Shape dough into ball; cover with plastic wrap and let rest 10 minutes.
  • Grease 15-inch pizza pan; sprinkle with cornmeal.
  • Pat dough onto bottom of pizza pan, shaping ½ -inch-high rim at edge of pan.
  • Dough is now ready to top as desired

Notes & Wine Advice

If you’re short on time, you can purchase ready-made pizza dough at your neighborhood pizza shop and many supermarkets. The dough is sold raw and raised; just roll it out and top it.
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Course; Basic recipe / Pizza
Cuisine; European / Italian

Nam Jim Gai

Nam Jim Gai

Homemade Sweet Chili Sauce
Thai sweet chili sauce is universally loved and available in so many restaurants and even fast-food establishments. It’s not always easy to find in markets, though, and I wanted to create a recipe that is easy to make at home. If you need to use sambal instead of chili-garlic sauce, use half the amount in the recipe as it’s very spicy.
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Ingredients

MAKES: ½ CUP (120 ML)

  • ¼ tsp cayenne pepper
  • 1 tsp cornstarch mixed with 2 tbsp 30 ml water to make a slurry
  • 1 clove garlic minced
  • 1½ tsp 8 g kosher salt
  • 2 tsp 10 ml Chinese chili-garlic sauce
  • ½ cup 100 g sugar
  • ¼ cup 60 ml white vinegar

Instructions

  • Stir together all the ingredients in a small saucepan until combined.
  • Heat over medium heat until simmering and slightly thickened.
  • Remove the pan from the heat and allow the mixture to cool before serving.

Notes & Wine Advice

This sauce will keep in an airtight container at room temperature for up to 2 weeks.
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Course; Sauce
Cuisine; European / Italian / Thailand

Prik Nam Som

Prik Nam Som

Vinegar With Chilies
This is one of the most popular table condiments in Thailand, only second to Fish Sauce with Chilies. A few drops of the vinegar with chilies are perfect for a little pop of acid and heat.
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Ingredients

MAKES: 1 CUP (240 ML)

  • 1 cup 240 ml white vinegar
  • 1 tsp sugar
  • ½ tsp kosher salt
  • 3 fresh serrano chilies sliced ⅛ inch (3 mm) thick
  • 1 –2 cloves garlic minced

Instructions

  • In a small bowl, whisk together the vinegar, sugar and salt until the salt and sugar have completely dissolved.
  • Stir the chilies and garlic into the vinegar and let it infuse for at least 10 minutes before serving.

Notes & Wine Advice

Keep it refrigerated until ready to use, up to 2 weeks.
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Course; Sauce
Cuisine; European / Italian / Thailand