Compiled Recipe – Sicilian Pizza with Pepperoni and Spicy Tomato Sauce

Sicilian Pizza with Pepperoni and Spicy Tomato Sauce


(For the Dough)
* 17.5 oz. bread flour – 500 grams about 3 ½ cups
* ½ oz. salt -14 grams about 1 tablespoon
* ¼ oz. instant or rapid rise yeast – 6 grams about 1 ½ teaspoons
* 0.35 oz. extra virgin olive oil –20 grams about 2 tablespoons, plus ¼ cup olive oil for the pan
* 11.5 oz. room temperature water –325 grams about 1 cup plus 7 tablespoons

(For the Tomato Sauce)
* 2 tbsp. (30 mL) extra virgin olive oil
* 9 medium garlic cloves, roughly chopped
* 1 tbsp. (about 4 grams) dried oregano
* 2 tsp. (about 3 grams) dried red pepper flakes, or more to taste
* 1 (28 oz. –about 800 grams) can whole peeled tomatoes
* 1 tsp. (about 4 grams) sugar
* kosher salt

(To Assemble And Bake)
* 1 pound (450 grams) sliced deli style mozzarella cheese
* 12 oz. (325 grams) natural casing pepperoni, cut into 1/8-inch slices (see note)
* 4 oz. (115 grams) Pecorino Romano cheese

1) To Make the Dough in a Food Processor (recommended): Combine flour, salt, yeast, 0.35 ounce olive oil, and water in the bowl of a food processor fitted with the blade or dough blade attachment. Process until a dough that rides around the blade forms, then continue processing for 30 seconds. Continue with Step 4 below.

2) To Make the Dough in a Stand Mixer: Combine flour, salt, yeast, and 0.35 ounce olive oil in the bowl of a stand mixer (see below for mixer-free version). Whisk to combine. Fit mixer with dough hook attachment. Add water to mixer and mix on medium speed until dough comes together and no dry flour remains. Increase speed to medium-high and mix until dough is stretchy and smooth, about 6 minutes. The dough should stick to the bottom of bowl, but pull away from the sides. Continue with Step 4 below.

3) To Make the Dough Using the No-Knead Method: Combine flour, salt, and yeast in a large bowl. Whisk to combine. Add 0.35 ounce olive oil and water and stir by hand until dough comes together and no dry flour remains. Cover bowl tightly with plastic wrap and let rest at room temperature for 12 to 24 hours. Continue with Step 4 below.

4) Pour remaining 1/4 cup olive oil into a 13- by 18-inch rimmed baking sheet and spread over entire inner surface with your hands. Transfer dough to baking sheet and turn in oil until thoroughly coated. Spread gently with your hands. (It will not stretch to fill the pan; this is fine.) Cover baking sheet with plastic wrap and allow to rise at room temperature until dough has slackened and started to spread out toward the edges of the pan, 2 to 3 hours. Carefully remove plastic wrap from pizza dough. Using oiled hands, and working as gently as possible to maintain air bubbles, push and stretch dough into the corners of the pan by pressing out from the center, lifting each corner, and stretching it beyond the edge of the pan. It should pull back until pan is just filled with dough. Set aside for 20 to 30 minutes while you make the sauce.

5) For the Sauce: Heat olive oil in a large saucepan over medium heat until shimmering. Add garlic, oregano, and red pepper flakes and cook, stirring, until softened and aromatic, about 1 minute. Add tomatoes. Using a pastry cutter or a potato masher, break up tomatoes into fine chunks. Stir in sugar. Bring to a bare simmer and allow to cook for about 15 minutes to let flavors meld. Season to taste with salt. Set aside and allow to cool slightly.

6) Thirty minutes before baking, adjust oven rack to lower position and preheat oven to 550°F.

7) To Assemble and Bake: Spread slices of mozzarella cheese evenly over surface of pizza. Spoon sauce on top of cheese and spread with the back of a spoon. (You will not need all the sauce; use as much as you like, but be sparing.) Spread pepperoni slices evenly over surface. Sprinkle with half of Romano cheese. Transfer to oven and bake until pepperoni is crisp and curled and bottom of pizza is golden brown when you peek by lifting the corner with a thin spatula, about 10 minutes. With some ovens, you may need to loosely tent the top of the pizza with aluminum foil and continue baking until the bottom is golden and crisp.

8) Remove pizza from oven. Sprinkle with remaining half of Romano cheese, use a pizza wheel to cut it into slices, and serve immediately.



Compiled Recipe – Chorizo Paella

Chorizo Paella

* ½ cup olive oil, divided
* 2 tbsp. garlic, minced
* 150 grams chistorra sausage, casings removed and crumbled
* 2 chorizo de Pamplona, sliced into rounds
* 1 (210 gram) can chorizo de Bilbao, sliced into rounds
* 2 medium white onions, chopped
* 3 medium tomatoes, chopped
* 500 grams chicken breast fillets, cubed
* 3 cups Spanish Bomba rice
* 2 cubes chicken bouillon, crushed
* 2 tsps. paella seasoning (used Paellero)
* 1 tsp. Italian seasoning
* 2 tsp. fresh basil leaves, chopped
* 6 cups chicken stock
* ½ cup dry white wine
* salt and pepper (to taste)
* 1 (8 ounce) can pimiento, sliced into strips
* 3 tbsp. parsley leaves, chopped
* 3 tbsp. Parmesan cheese, grated, plus 50 grams sliced into strips
* fried basil leaves (to top)
* 1 to 2 lemons, sliced into wedges

1)  Heat 3 tablespoons oil in a 16-inch paella pan. Add garlic and sauté until fragrant. Add sausage and chorizo, and fry in batches (one type per batch). Set aside.

2)  In the same pan, heat remaining oil. Sauté onions and tomatoes until tender.

3) Add chicken and fry for 3 to 4 minutes.

4) Add rice, seasonings, and basil. Mix well.

5) Add chorizo mixture, stock, and wine. Season to taste with salt and pepper. Boil for 3 minutes. Cover with foil and a let simmer on low heat for 30 minutes.

6) Remove from the heat and top with cheese strips. Allow to rest, covered, for 10 minutes. Top with lemons and fried basil leaves. Serve hot.






Compiled Recipe – Bicol Express

Bicol Express

* 3 to 4 tbsp. cooking oil
* 6 cloves garlic, finely chopped
* 1 large onion, thinly sliced
* 1 thumb-sized piece ginger, finely chopped
* ½ kilo leftover adobo
* 1 tbsp. shrimp paste
* 1 (250 ml) can coconut cream
* 2 medium tomatoes, chopped into cubes
* 12 to 15 green finger chilies, sliced
* 3 to 5 bird’s eye chili (siling labuyo), sliced

1) Heat oil in a pot over medium heat. Sauté garlic, onion and ginger until fragrant.

2) Add leftover adobo and shrimp paste. Simmer for 3 to 5 minutes.

3) Add coconut cream and continue simmering for 10 minutes.

4) Add tomatoes and chilies. Remove from heat and serve immediately.



Compiled Recipe – Slow Cooker Minestrone Soup

Slow Cooker Minestrone Soup

* 3 sticks celery, chopped
* 3 small carrots, peeled and sliced
* 2 small zucchini, quartered and sliced
* ½ large onion, chopped
* ½ pound green beans, trimmed and cut into thirds
* 2 cans kidney beans, rinsed and drained
* 4 cups unsalted broth
* 4 cloves garlic, minced
* 1 to 28 oz. can diced tomatoes
* 1 to 14 oz. can crushed tomatoes
* 1 ½ tsp. kosher salt
* ½ tsp. black pepper
* 2 tbsp. red wine vinegar
* ½ tsp. dried basil
* ½ tsp. dried oregano
* 8 ounces whole wheat elbow pasta, cooked according to package directions
* parmesan cheese and black pepper serving

1) Put all ingredients, except for the pasta and parmesan cheese, in a large slow cooker. Cook on high for 4 hours or on low for 6-8 hours. Stir in cooked pasta and serve with parmesan cheese shavings and a sprinkle of black pepper.

2) Enjoy!


Compiled Recipe – Corned Beef Sinigang

Corned Beef Sinigang

* 3 tbsp. canola oil
* 1 kg fresh corned beef, cubed
* 1 ½ liter water, or as needed
* 1 medium red onion, peeled, quartered
* 4 tomatoes, cored, quartered
* 1 labanos, lightly peeled, sliced into rounds
* 1 bunch okra, halved
* 1 siling pangsigang or siling haba
* 2 (40 grams each) packs sinigang sa sampaloc mix
* 1 bunch kangkong , leaves and tender stems

1) In a large pot over medium heat, heat oil. Add corned beef cubes and sear. Pour in just enough water to cover the beef. Bring to a boil. Remove any scum that rises to the surface. Cover and simmer for 2 to 3 hours or until the beef is tender.

2) Once beef is tender, remove cover and add onion, tomatoes, labanos, okra, and sili. Sprinkle in sampaloc mix. Bring to a boil, and simmer just until vegetables are tender.

3) Before serving, add and stir in kangkong. Cook just until kangkong leaves have brightened in color. Remove from heat. Serve hot with steamed rice.




Compiled Recipe – Sinampalukang Manok

Sinampalukang Manok

* 2 tbsp. cooking oil
* 1 medium red onion, sliced
* 2 cloves garlic
* 1 (1-inch) ginger, sliced
* 1 kilo whole chicken, cut into pieces
* 3 ripe tomatoes, sliced
* 1 tbsp. fish sauce (patis)
* 5 cups water
* 3 pieces green chilies (siling pangsigang)
* 1 cup tamarind leaves
* salt (to taste)
* pepper (to taste)

1) In a pot over medium heat, heat oil. Add onions, garlic and ginger and sauté. Add chicken and cook, until juices run clear. Add tomatoes and let it cook for 5 minutes.

2) Add the fish sauce, stirring occasionally, for about 2 to 3 minutes. Add water. Lower heat, cover and simmer until chicken is cooked through.

3) Add green chilies and tamarind leaves. Pour tamarind base powder, stirring to dissolve. Season with salt to taste. Serve warm.


Compiled Recipe – Spicy Tuna Pasta

Spicy Tuna Pasta

* 1 (400 gram) pack spaghetti
* 2 tbsp oil
* 1 medium red onion, peeled, thinly sliced
* 4 cloves garlic, peeled, thinly sliced
* 3 tomatoes, thinly sliced
* 1 (180 gram) can tuna, hot and spicy flavored
* 1 (180 gram) can canned tuna flakes in oil

1) Bring a pot of water to a boil. Cook spaghetti according to package directions. Drain and set aside.

2) Meanwhile, in a large sauté pan over medium heat, heat oil. Add and sauté onion then garlic until softened and translucent. Add tomatoes and cook, stirring, until softened.

3) Add both kinds of pasta and cook until heated through. Season with salt and pepper to taste. To serve, add cooked pasta and toss in tuna mixture before serving.


Compiled Recipe – Chorizo Meatball Pasta

Chorizo Meatball Pasta

* 500 grams chorizo, fresh, casing removed
* olive oil
* 1 medium white onion, chopped finely
* 2 teaspoons pimento de la vera (Spanish paprika)
* 1 ½ tsp dried oregano
* 1 (500 gram) can crushed tomatoes
* ½ cup water, swirled through the empty tomato can
* salt and pepper (to taste)
* fresh basil leaves (to garnish)

1) Form chorizo meat into balls and refrigerate until ready to use.

2) Heat a generous amount of olive oil in a large skillet over medium high heat. Fry meatballs in batches until browned; do not overcrowd pan. Remove from pan; set aside.

3) In the same pan, add onions; sauté until soft and translucent. Add garlic and sauté until fragrant. Add paprika and oregano; stir thoroughly. Add tomatoes and water; stir. Simmer, stirring occasionally, until slightly reduced, about 10 to 15 minutes.

4) Cook pasta according to package directions and set aside.

5) Add meatballs back to the pan and stir gently, making sure not to break up the balls. Simmer for 5 to 10 minutes or until sauce becomes thick and pulpy and oil starts to separate from the tomatoes. Season to taste with salt and pepper. Remove from heat.

6) Serve with pasta and top with basil.


Compiled Recipe – Pasta Arrabiata (Spicy Tomato Pasta)

Pasta Arrabiata (Spicy Tomato Pasta)

* 200 grams dried penne rigati
* ¼ cup olive oil
* 6 cloves garlic, peeled, chopped
* 1 tsp dried chili flakes, or to taste
* 2 cups diced tomatoes
* ¼ cup fresh parsley, chopped (for garnish)
* salt (to taste)
* ground black pepper (to taste)
* water (for boiling)

1)  Bring a pot of water to a boil. Season with salt and add penne. Stir then let cook 8 minutes. Drain, reserving about 1/4 cup pasta water.

2) Meanwhile, in a large pan over low heat, heat oil and add garlic. Gently simmer garlic until it begins to turn golden. Add chili flakes and cook until aromatic. Add tomatoes and cook until sauce comes to a boil. Lower heat to a simmer to let reduce slightly. Season to taste with salt and ground black pepper. Stir in the parsley, reserving about 1 tablespoon for garnish.

3) Add cooked penne to the pan and toss to coat. Adjust seasoning as needed. Serve immediately, topped with more parsley.



Compiled Recipe – Thai Beef Skewers

Thai Beef Skewers

* ¼ cup olive oil
* 500 grams ground beef
* 3 tbsp white onions, chopped
* 1 tbsp parsley, chopped
* ½ tsp ground cayenne pepper
* ½ tsp ground cinnamon
* 1 tsp ground paprika
* ¼ tsp ground ginger
* ¼ tsp ground turmeric
* ½ tsp ground cumin
* ½ tsp ground coriander
* salt (to taste)
* ground black pepper (to taste)
* 1 cup red onions, quartered
* 1 ½  cup tomatoes, quartered
* 1 cup red bell peppers, sliced
* 1/3 cup red onions, sliced
* 2 tsp parsley, chopped
* 3 tbsp olive oil
*2 tbsp lemon juice

1) Pre-heat oven to 350◦F. Switch to broiler option if available, or place rack on the topmost rung. Grease a baking sheet with oil.

2) Combine beef, onions, parsley and spices in a bowl; mix well. Season with salt and pepper. Allow to rest for 10 minutes.

3) Thread an onion quarter onto each metal skewer or thick barbecue stick. Take about ½ cup portions of the beef mixture and shape into logs. Skewer logs with barbecue sticks and re-shape. Thread a tomato quarter on each end.

4) Place beef skewers on baking sheet then brush with oil. Broil in the pre-heated oven for 6 to 8 minutes or until cooked. (Alternatively, you can grill the skewers on a grill pan or a charcoal grill.)

5) Make the tomato and bell pepper salad: Toss all ingredients together. Set aside.

6) Garnish skewers with parsley, if desired. Serve tomato and bell pepper on the side.