Recipes

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

Nam Jim Ajad

Nam Jim Ajad

Ajad Sauce Aka Cucumber Relish For Satay () This is the classic relish to pair with satay, featuring crisp cucumbers and red onion in a light sauce. I also love serving this on hot days with grilled meat. You can also slice the cucumbers large and serve it like a cucumber salad.
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Equipment

  • Small saucepan

Ingredients

MAKES: ¾ CUP (180 ML)

  • ½ cup 120 ml white vinegar
  • ¼ cup 60 ml water
  • ¼ cup 50 g sugar
  • 2 tsp 10 g kosher salt
  • 3 pickling cucumbers peeled, quartered and thinly sliced
  • 2 shallots thinly sliced
  • 1 Thai chili thinly sliced

Instructions

  • In a small saucepan over medium heat, combine the white vinegar, water, sugar, and salt.
  • Bring the sauce to a simmer and stir until the sugar and salt are dissolved, about 2 minutes.
  • Taste and adjust any of the seasonings if you’d like, then remove from the heat.
  • Pour the liquid into a medium bowl and allow it to cool slightly.
  • Place the cucumbers, shallots, and chili into the sauce.

Notes & Wine Advice

Cover and refrigerate until ready to use, up to 2 weeks.
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Course; Sauce
Cuisine; European / Italian / Thailand

Homemade Sriracha

Homemade Sriracha

The rooster brand sriracha that is ubiquitous has always been very acidic to me. Real Thai sriracha should balance heat, sweet and sour. This is my version and is fermented like the original Thai-style sriracha. Make sure the bowl or container that you are fermenting in is sterile or you could ruin the fermentation. I like to rinse the bowl with boiling water and allow it to air dry before fermenting.
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Ingredients

MAKES: 3 CUPS (720 ML)

  • ¾ lb 340 g red jalapeno chilies, stemmed and roughly chopped
  • ¼ lb 115 g red serrano chilies, stemmed and roughly chopped
  • ½ lb 226 g green jalapeño chilies, stemmed and roughly chopped
  • 4 cloves garlic
  • 2 tbsp 30 g white sugar
  • 2 tbsp 28 g palm sugar or brown sugar
  • 1 –2 tsp 5–10 g kosher salt
  • ½ cup 120 ml distilled white vinegar
  • 1 tsp xanthan gum optional, to help stabilize the sauce for long holding

Instructions

  • Place the peppers, garlic, sugars and salt in a food processor and pulse until roughly chopped.
  • Transfer the mixture to a clean container, cover and let sit at room temperature.
  • A mason jar with a loosely fitting lid or a clean bowl with plastic wrap will work.
  • Fermentation should begin in about 2 days.
  • When bubbles begin to form, stir your “mash” once or twice a day to combine and help it settle.
  • Continue until the mixture stops bubbling, about 6 to 8 days.
  • Transfer the mash to a blender, add the vinegar, and puree until very smooth.
  • Strain the sauce through a fine sieve.
  • Add the xanthan gum and puree again until smooth and thick.

Notes & Wine Advice

Store your sauce in squeeze bottles in the fridge for up to 3 months.
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Course; Sauce
Cuisine; European / Italian / Thailand

Prik Nam Pla

Prik Nam Pla

Fish Sauce With Chilies
This is the most common Thai chili condiment in all Thai restaurants and homes. It’s easy to make and will hold in the fridge for about a week. A little goes a long way, so sprinkle a few drops on whatever you are eating.
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Ingredients

MAKES: ¾ CUP (180 ML)

  • 3 cloves garlic finely minced
  • 1 –2 Thai bird chilies sliced into ⅛-inch (3-mm) rounds
  • ½ cup 120 ml fresh lime juice
  • ¼ cup 60 ml fish sauce
  • 2 tsp 30 g white or palm sugar

Instructions

  • Mix the minced garlic, Thai bird chilies, lime juice, fish sauce and sugar in a bowl.
  • Taste and adjust for your desired level of spice by adding more chili, for sour by adding more lime, for salty by adding more fish sauce and for sweet by adding more sugar.

Notes & Wine Advice

Enjoy! Refrigerate leftovers in a sealed container for up to 3 days.
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Course; Sauce
Cuisine; European / Italian / Thailand

Cafe Yen

Cafe Yen

Thai Iced Coffee
Legend has it that what gives Thai coffee its distinctive nutty flavor is tamarind roasted with the coffee. I’m not sure how true that is, but I love Thai coffee because it’s strong without being too bitter. Some street vendors substitute evaporated or condensed milk for the half-and-half. I personally like using the half-and-half; it’s a cleaner flavor. You can also use this recipe for an ice cream base.
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Ingredients

MAKES: 2 SERVINGS

  • 4 cups 960 ml water
  • ¼ cup 26 g packaged Thai coffee mix
  • 1 cup 200 g white sugar, or to taste
  • 3 tbsp 45 ml half-and-half

Instructions

  • Bring the water to a boil in a medium saucepan.
  • Stir in the Thai coffee mix.
  • Simmer it over medium-low heat for about 20 minutes.
  • Stir in the sugar, to taste.
  • Strain the coffee through a sieve lined with cheesecloth or a clean tea towel.
  • Chill it in the fridge for a few hours; you can hold it for up to 2 weeks in the fridge.
  • When ready to serve, fill two tall glasses with ice.
  • Pour the coffee over the ice, leaving about ½ inch (13 mm) of room at the top.
  • Top with the half-and-half and insert a straw.
  • Use the straw to mix in the half-and-half thoroughly before drinking.
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Course; Cold Drinks
Cuisine; European / Italian / Thailand