# Thomas' Recipes

# Red Sauce (Thomas' Way)

<div data-en-clipboard="true" data-pm-slice="1 1 []" id="bkmrk-source%3A-thomas-d%27att">Source: Thomas D'Attilo</div><div data-en-clipboard="true" data-pm-slice="1 1 []" id="bkmrk-ingredients"> **Ingredients**</div><div id="bkmrk-12-16-cloves-of-garl">12-16 cloves of garlic</div><div id="bkmrk-1-bunch-parsley">1 bunch parsley</div><div id="bkmrk-2-tsp-dried-oregano">2 tsp Dried oregano</div><div id="bkmrk-1-tsp-red-pepper-fla">1 tsp Red pepper flakes</div><div id="bkmrk-2-3-bay-leaves">2-3 Bay leaves</div><div id="bkmrk-4-cans-of-muir-glen-">4 cans of Muir Glen whole peeled tomatoes (plain NOT with basil added)</div><div id="bkmrk-1%2F4-1%2F2-cup-olive-oi">1/4-1/2 cup olive oil</div><div id="bkmrk-sugar-to-taste">sugar to taste</div><div id="bkmrk-salt-to-tasteinstruc">salt to taste  
  
**Instructions**</div>1. Peel and chop garlic into thinnish slices. Uniform thickness is important.
2. Dump tomatoes in large dutch oven. Heat for a while, then blend with immersion blender, then continue to heat on medium-low.
3. Put 1/8 cup oil in small saucepan. Garlic. Then parsley. Add pepper flakes and oregano.
4. Add to pot. Add more oil. Add bay leaves.
5. Silent simmer. Let reduce by 15-20%, stirring occasionally to keep solids from settling and burning. Scrape down sides when stirring to incorporate the dark red sauce that forms on pot above the sauce.
6. Remove bay leaves.

<div id="bkmrk-"></div><div id="bkmrk-price-breakdown">**Price Breakdown**</div><div id="bkmrk-thomas%E2%80%99s-red-sauce--"><span style="font-family: 'Times New Roman', serif;"><span style="font-size: 12pt;"><span style="color: black;">Thomas’s Red Sauce -- $13.15 (3+ meals for 2 people)</span></span></span></div><div id="bkmrk-12-16-cloves-of-garl-0"><span style="font-family: 'Times New Roman', serif;"><span style="font-size: 12pt;"><span style="color: black;">12-16 cloves of garlic</span></span></span> <span style="font-family: 'Times New Roman', serif;"><span style="font-size: 12pt;">(5 bulbs for $2.49) -- ~$.75</span></span></div><div id="bkmrk-1-bunch-parsley----%24"><span style="font-family: 'Times New Roman', serif;"><span style="font-size: 12pt;"><span style="color: black;">1 bunch parsley -- $1.29</span></span></span></div><div id="bkmrk-4-28%28%3F%29oz-cans-of-to"><span style="font-family: 'Times New Roman', serif;"><span style="font-size: 12pt;"><span style="color: black;">4 28(?)oz cans of tomatoes (1 for $2.59) -- $10.36</span></span></span></div><div id="bkmrk-1%2F4-1%2F2-cup-olive-oi-0"><span style="font-family: 'Times New Roman', serif;"><span style="font-size: 12pt;"><span style="color: black;">1/4-1/2 cup olive oil (6.25 cups for $10.79) -- ~$.75</span></span></span></div><div id="bkmrk-2-tsp-dried-oregano-"><span style="font-family: 'Times New Roman', serif;"><span style="font-size: 12pt;"><span style="color: black;">2 tsp Dried oregano -- negligible</span></span></span></div><div id="bkmrk-1-tsp-red-pepper-fla-0"><span style="font-family: 'Times New Roman', serif;"><span style="font-size: 12pt;"><span style="color: black;">1 tsp Red pepper flakes -- negligible</span></span></span></div><div id="bkmrk-2-3-bay-leaves----ne"><span style="font-family: 'Times New Roman', serif;"><span style="font-size: 12pt;"><span style="color: black;">2-3 Bay leaves -- negligible</span></span></span></div><div id="bkmrk-sugar----negligible"><span style="font-family: 'Times New Roman', serif;"><span style="font-size: 12pt;"><span style="color: black;">Sugar -- negligible</span></span></span></div><div id="bkmrk-salt----negligible"><span style="font-family: 'Times New Roman', serif;"><span style="font-size: 12pt;"><span style="color: black;">salt -- negligible</span></span></span></div>

# Tomato-Pesto-Mozz Sandwich

<div data-en-clipboard="true" data-pm-slice="1 1 []" id="bkmrk-source%3A-heather-hayd">Source: Heather Hayden, Thomas D'Attilo  
(Inspire by sandwiches from The Brooklyn Farmacy)  
  
**Ingredients**</div><div id="bkmrk-homemade-pesto-%28see-">Homemade pesto (see below)</div><div id="bkmrk-tomatoes-%28the-more-f">Tomatoes (the more flavorful, the better), sliced thin</div><div id="bkmrk-fresh-mozzarella-%28we">Fresh mozzarella (we used Esposito's, but any fresh mozz should do), sliced thin</div><div id="bkmrk-multigrain-bread-%28we">Multigrain bread (we used Caputo's sliced multigrain sandwich bread)  
  
</div><div id="bkmrk-homemade-pesto"><span style="text-decoration: underline;">**Homemade Pesto**</span></div><div id="bkmrk-ingredients">**Ingredients**</div><div id="bkmrk-2-bunches-of-basil-l">2 bunches of basil leaves, rinsed (discard stems) and dried (salad spinner works fine)</div><div id="bkmrk-4-6-large-garlic-clo">4-6 large garlic cloves, roughly chopped and prepared fascist Italian style (sauted in oil until golden and soft)</div><div id="bkmrk-small-amount-of-pine">Small amount of pine nuts (roughly three tablespoons; to taste)</div><div id="bkmrk-.2-lb-fresh-parmesan">.2 lb fresh Parmesan, chopped</div><div id="bkmrk-black-pepper-%28option">Black pepper (optional)</div><div id="bkmrk-olive-oil">Olive oil  
  
</div><div id="bkmrk-instructions">**Instructions**</div><div id="bkmrk-pack-basil-leaves-in">Pack basil leaves into food processor. Pulse a few times. Add chopped garlic and pine nuts. Stir a bit (scrape up the chopped stuff on the bottom and dump over the still whole leaves), and pulse a few more times. Add ~1 tablespoon of oil and pulse a few times, stirring occasionally. Add a little more oil at a time, pulsing a few times and stirring with each addition. The pesto is ready to be pulsed when there is enough oil that the blades "grab" the remaining basil leaves and grind them. Add Parmesan and continue to pulse. Don't pulse too long, or you'll wind up with a paste (still good, but it won't have a nice texture.)  
  
</div><div id="bkmrk-sandwiches"><span style="text-decoration: underline;">**Sandwiches** </span></div><div id="bkmrk-turn-toaster-onto-ba">Turn toaster onto bake at 350*F.  
  
</div><div id="bkmrk-toast-two-slices-of-">Toast two slices of bread slightly, just until slightly dry on both sides.  
  
</div><div id="bkmrk-spread-one-slice-wit">Spread one slice with pesto. Layer sliced mozzarella and tomatoes on the other slice of bread. Place pesto slice pesto side down on top of the other slice. Press gently, then place in toaster.  
  
</div><div id="bkmrk-toast-for-%7E5-minutes">Toast for ~5 minutes on one side. Flip. Toast for ~5 on the other side. When the cheese is melted, it's ready.  
  
</div><div id="bkmrk-enjoy%21">Enjoy!</div>

# Thai Stir Fry

**Source**: Thomas D'Attilo

<div data-en-clipboard="true" data-pm-slice="1 1 []" id="bkmrk-ingredients">**Ingredients**</div><div data-en-clipboard="true" data-pm-slice="1 1 []" id="bkmrk-fried-egg%C2%A0%28optional%29"><span style="text-decoration: underline;">Fried Egg</span> (Optional)<span style="text-decoration: underline;">  
</span></div>- <div>1 egg</div>
- <div>oil for frying</div>

<div id="bkmrk-stir-fry-%28serves-2-3"><span style="text-decoration: underline;">Stir-Fry</span> *(Serves 2-3)*</div>- <div>2 packages of seitan</div>
    - or ~200g chicken breast
    - or \_\_g Asian fake duck, fake chicken, etc.
- <div>~.75 vidalia onion (or 1 small)</div>
- <div>~2 green peppers</div>
- <div>15 cloves of garlic</div>
- <div>2 habanero peppers (use seeds of only one)</div>
    - <div>or ~10 thai chilis</div>
    - or equal amount of other chilis
- <div>1 tablespoon oil for frying</div>
- <div>Thai sauce *(Note: ratio of soy sauce to garlic needs to stay the same, do NOT increase soy sauce)*</div>
    - <div>2 teaspoons of [oyster sauce](http://amzn.to/2drs8Kv)</div>
    - <div>1.5 teaspoons [light soy sauce](http://amzn.to/2dVSrvu)</div>
    - <div>3 splashes of dark sweet soy sauce (you can use [Indonesian kecap manis](http://amzn.to/2eirldG))</div>
    - <div>1.5 teaspoons sugar</div>
- <div>2-3 packs of Thai holy basil leaves *(Tear into small pieces)*</div>
- <div>Lime (splash at end)</div>

<div id="bkmrk-"></div><div id="bkmrk-instructions">**Instructions**</div><div id="bkmrk--0"></div><div id="bkmrk-first%2C-start-the-ric">**First, <span style="text-decoration: underline;">START THE RICE!</span>** </div>1. <div>There is nothing worse than a stir fry that's ready to eat but has no accompanying rice, so make sure you start the rice early enough to give it time to cook.</div>
2. <div>Jasmine rice: 1 cup rice to ~1.5 cups water. 1.5 cups of rice may be ideal.</div>
3. <div>Basmati rice: NEEDS SOAKING. Start 45-60 minutes before you want to eat, because it needs to be rinsed, then soaked for 30 minutes, then cooked.</div>

<div id="bkmrk--1"></div><div id="bkmrk-second%2C-fry-the-egg">**Second, fry the egg**</div>1. <div>Heat about 1 tablespoon of vegetable oil in a wok or frying pan on high-medium heat.</div>
2. <div>When the oil is hot and sizzling, drop in the egg. Let it sizzle and bubble up, and at the same time, splash some of the hot oil onto the top of the egg (don't flip the egg, unless you really want to).</div>
3. <div>After the egg looks about right to your cooked likeness (I like mine runny [so does Heather]), take it out, drain the excess oil, and put it on a plate for later.</div>

<div id="bkmrk--2"></div><div id="bkmrk-basil-chicken%2Fseitan">**Basil Chicken/Seitan/FakeDuck/Whatever** </div>1. <div>Cut the *(main ingredient)* into bite-sized pieces.</div>
2. <div>Rinse and peel the garlic and chilies, and pound them in a mortar and pestle (alternatively you can just mince them with a knife). They don't need to be super fine, you just want to bring out the oils and flavors from the garlic and chilies.</div>
3. <div>Pluck a good-sized handful of holy basil leaves off the stems.</div>
4. <div>Mix the sauce ingredients together.</div>
5. <div>Now it's time to start cooking. Heat your wok on high heat, and add about 1 tablespoon of oil to the pan.</div>
6. <div>When the oil is hot, add the *(main ingredient)* and the chilies and garlic. Stir fry them for about 20 seconds or so until they get really fragrant, but don't let them burn or get too dry.</div>
7. **If using meat:** cook for about 2-3 minutes, be sure to stir *constantly*, add a tiny splash of water if it starts to dry out. Cook until chicken is fully cooked through.
8. <div>Add the onions and keep stir frying.</div>
9. <div>Add the peppers and continue to stir fry.</div>
10. <div>Add the sauce. Keep stir frying for about another 30 seconds.</div>
11. <div>Grab a handful of holy basil, toss it into the pan, fold it into the *(main ingredient)*, and then immediately turn off the heat (if you're using an electric stove, you'll want to remove the pan from the burner). The holy basil really only needs to cook for about 5 seconds, and it will continue to wilt and cook from the existing heat of the chicken. This step is important because if you cook the basil for too long, it loses some of its glorious flavor and gets slightly chewy.</div>
12. <div>Add a splash of lime juice at the end.</div>
13. <div>Serve with rice!</div>

# Dry Stir-Fry

### Ingredients

- 25 grams fresh lemongrass (or paste)
- 19 grams fresh galongal
- 5 grams fresh turmeric
- 56 grams shallots
- 3 medium garlic cloves
- 1lb or so of sliced seitan

### Directions

1. Mix all ingredients except seitan using a mortar and pestle.
2. Heat oil in wok, add paste, saute for a bit. Add seitan and saute.
3. Serve with rice.

# Avocado Risotto

<div data-en-clipboard="true" data-pm-slice="1 1 []" id="bkmrk-yield%3A-3-servings.">**Yield: 3 servings.**</div><div id="bkmrk-"></div><div id="bkmrk-ingredients">**Ingredients**</div><div id="bkmrk-single-recipe-%28serve"><table border="1" style="border-collapse: collapse; width: 100%;"><tbody><tr><td style="width: 50%;">**Single Recipe** (serves 3)  
<div>1/4 cup olive oil</div><div>1/2 cup vermouth</div><div> *DO NOT INCREASE AMOUNT. LESS IS FINE.*</div><div>4 cups vegetable broth</div><div> *Note: try no-chicken broth next time*</div><div>1 cup arborio rice</div><div>3/4 cup onion </div><div> *Note: maybe try shallots next time*</div><div>3 cloves garlic</div><div>1/2 cup minced red bell pepper </div><div> *Note: maybe cut this amount a bit and add a little hot pepper next time*</div><div>2 chopped avocados</div><div>salt to taste</div><div>chopped cilantro for garnish</div></td><td style="width: 50%;"><div>**Family Recipe** (serves 18+)  
1.5 cup olive oil</div><div>3 cups vermouth</div><div>24 cups vegetable broth</div><div>6 cup arborio rice</div><div>4.5 cups onion</div><div>18 cloves garlic</div><div>3 cups minced red bell pepper</div><div>12 chopped avocados</div><div>salt to taste</div><div>chopped cilantro for garnish</div></td></tr></tbody></table>

</div><div id="bkmrk--0"></div><div id="bkmrk-directions">**Directions**</div>1. <div><span style="font-size: 10pt;">Put broth on stove to heat--must be boiling by step 5.</span></div>
2. <div><span style="font-size: 10pt;">In large pot, put 2-3 tbsp of oil, onions, and salt. Saute onions until golden.</span></div>
3. <div><span style="font-size: 10pt;">Add rice and stir for two minutes until grains are evenly coated.</span></div>
4. <div><span style="font-size: 10pt;">Add wine and stir until wine has evaporated.</span></div>
5. <div>Add 1 cup of stock and stir regularly until it is dry. Repeat twice.</div>
6. <div>Add remaining olive oil to small saucepan and saute garlic until golden. Mash garlic. Remove garlic and throw away.</div>
7. <div>Add final cup of stock to rice (if dry) and continue to stir. Saute peppers 3-4 minutes in the garlic-infused olive oil.</div>
8. <div>Add peppers and oil to the rice.</div>
9. <div>Remove from heat. Add avocados (mashing some) and stir.</div>
10. <div>Serve with a garnish of cilantro.</div>

# Pesto Sauce (Thomas' Way)

<div id="bkmrk-ingredients">**Ingredients**</div><div id="bkmrk-2-bunches-of-basil-l">2 bunches of basil leaves, rinsed (discard stems) and dried (salad spinner works fine)</div><div id="bkmrk-4-6-large-garlic-clo">4-6 large garlic cloves, roughly chopped and prepared fascist Italian style (sauted in oil until golden and soft)</div><div id="bkmrk-small-amount-of-pine">Small amount of pine nuts (roughly three tablespoons; to taste)</div><div id="bkmrk-.2-lb-fresh-parmesan">.2 lb fresh Parmesan, chopped</div><div id="bkmrk-black-pepper-%28option">Black pepper (optional)</div><div id="bkmrk-olive-oil">Olive oil  
  
</div><div id="bkmrk-instructions">**Instructions**</div><div id="bkmrk-pack-basil-leaves-in">Pack basil leaves into food processor. Pulse a few times. Add chopped garlic and pine nuts. Stir a bit (scrape up the chopped stuff on the bottom and dump over the still whole leaves), and pulse a few more times. Add ~1 tablespoon of oil and pulse a few times, stirring occasionally. Add a little more oil at a time, pulsing a few times and stirring with each addition. The pesto is ready to be pulsed when there is enough oil that the blades "grab" the remaining basil leaves and grind them. Add Parmesan and continue to pulse. Don't pulse too long, or you'll wind up with a paste (still good, but it won't have a nice texture.)</div>

# Inari

### Ingredients

- 1 package (16-count) inari
- 1 1/2 cups uncooked sushi rice
- seasoned rice vinegar
- 2 avocadoes, sliced

### Directions

1. Cook sushi rice. Mix cooked rice with rice vinegar to taste, then allow to cool.
2. Stuff each inari with rice, leaving a bit of space at the top. Top with sliced avocado. Enjoy!