Posted by: The Thermador Team
More time at home can mean more time to craft pasta al dente or make the most delicious stir fry. We’re excited to share our new Thermador to Table Series with you – we teamed up with one of our favorites in the kitchen, White on Rice Couple, to bring some inspiration to your culinary repertoire. Follow along each week for a dish to add to your weekly dine-in menu – whether it’s a new recipe from scratch to enjoy this evening or fresh quesadillas you can make with your children throughout the week. We hope Thermador to Table inspires you to open your pantry, fridge or freezer for at-home dishes that are right at your fingertips.
Anything Stir Fry
Whether you stir in kale, green beans, or peppers or toss with chicken or steak, you’ll love these tips to master the perfect sauce-filled stir fry:
Tip 1: Play with your seasoning! While salt + pepper are always stars, pull out some less-used seasonings like cumin, paprika and chili powder for even more flavor.
Tip 2: Add a topping! Whether toasted sesame seeds, grated cheese, fresh herbs or even an over-easy egg, get creative and add a topping to your stir fry!
Share your favorite Stir Fry creation with us in the comments or on our social channels: www.facebook.com/thermador, @ThermadorHome and @Thermador. Visit White on Rice Couple on Instagram here: @whiteonricecouple.
Anything Fried Rice
The best part about Anything Fried Rice is the ability to use what you have in your kitchen—from day old rice as it’s firmer and won’t become mushy during the cooking process, to any kind of vegetables and meats you’re craving. Check out these tips to master the most delicious Anything Fried Rice:
Tip 1: Stir in any protein you have – shrimp, chicken, steak, tofu are all perfect additions for your fried rice!
Tip 2: Add a topping! Thinly sliced scallions, toasted sesame seeds or a drizzle of Sriracha can be a perfect addition.
Tip 3: Don’t go too heavy on the sauce! Keep it light so that the flavors of the rice, veggies and protein truly shine – think a light golden brown in color.
Share your favorite Anything Fried Rice creation with us in the comments or on our social channels: www.facebook.com/thermador, @ThermadorHome and @Thermador. Visit White on Rice Couple on Instagram here: @whiteonricecouple.
Anything Rice Bowls
Whether you stir in delicious veggies like broccoli, mushrooms, and squash or make a Southwest rice bowl with chicken and fresh avocado, the possibilities are endless. Use these step-by-step tips to create the rice bowl of your dreams:
Tip 1: Don’t have rice? No problem! Swap in any of your favorite grains like quinoa or farro for the base.
Tip 2: Top with a drizzle! A balsamic glaze, Sriracha, bbq sauce, tahini—anything in your fridge to give it an extra flavor!
Tip 3: Add freshness! Whether a warm or cold bowl, fresh herbs, shredded lettuce or diced tomato adds a nice, crisp touch!
Share your favorite rice bowl creation with us in the comments or on our social channels: www.facebook.com/thermador, @ThermadorHome and @Thermador. Visit White on Rice Couple on Instagram here: @whiteonricecouple.
Anything Grilled Cheese
Whether you use cheddar, provolone, or Gouda cheese on your sandwich, check out these tips to master the perfect the perfect grilled cheese:
Tip 1: If you don’t have fresh or sliced sandwich bread, think outside of the (bread) box. English muffins, rolls or croissants can be used as well!
Tip 2: Always add butter to the bread for extra flavor and a beautiful brown exterior! If you are running low on butter, a thin layer of mayo works!
Tip 3: Play with your flavors! Swap in unexpected additions like sliced apples or pears to take your grilled cheese up a notch.
Share your favorite grilled cheese hacks with us in the comments or on our social channels: www.facebook.com/thermador, @ThermadorHome and @Thermador. Visit White on Rice Couple on Instagram here: @whiteonricecouple.
Whether you use fresh mozzarella cheese or layer your tortilla with leftover chicken from last night’s delicious dinner, check out these tips to master the perfect quesadilla:
Tip 1: We prefer a classic flour tortilla for our quesadillas but if all you have is corn, that works too!
Tip 2: Cooking in a cast iron is great to get a nice crisp! Keep your heat on medium so you get a perfectly golden outside and a melted, cheesy inside.
Tip 3: While cheddar or jack might be your go-to, you can swap in other cheeses. Just remember to use a good melting cheese like gruyere or mozzarella for the best quesadilla.
Share your favorite quesadilla hacks with us in the comments or on our social channels: www.facebook.com/thermador, @ThermadorHome and @Thermador. Visit White on Rice Couple on Instagram here: @whiteonricecouple.
Pizza Night Hacks
Whether you use your favorite store-bought pita bread or the delicious homemade dough from last week’s recipe, check out these tips to master our top pizza hacks:
Tip 1: Think outside the box for your sauces: from classic tomato to a punchy pesto to a spicy bbq.
Tip 2: If you are using a softer bread, like sliced wheat or white bread, lightly toast before you add sauce so it doesn’t get soggy.
Tip 3: For vegetarian toppings, look to quick cooking veggies like finely chopped broccoli, chopped spinach, bell peppers and onions.
Tip 4: Make every inch count, brush your crust with olive oil to give it color, crispiness and flavor.
Tip 5: Pick fun flavor profiles for each pie– we love sweet + spicy, a drizzle of honey and some red chili flakes for a perfect combo.
Share your pizza night hacks with us in the comments or on our social channels: www.facebook.com/thermador, @ThermadorHome and @Thermador. Visit White on Rice Couple on Instagram here: @whiteonricecouple.
Homemade Pizza Dough
Don’t be intimidated by making homemade pizza dough. This no knead and hand pulled technique is simple and fun. This is a great way to stock up on your essentials too so you can make a batch and freeze it for later. Another tip is to freeze or shape them into different sizes. Small personal sizes are great or if you have a large family to feed, shape the pizza dough larger and wider!
1 1/4 cups warm water
1 teaspoon active dry yeast
1 1/2 teaspoons kosher salt
3 1/3 cups flour
1. In a large bowl, whisk together the water, yeast, and salt. Stir in the flour until no streak of flour remain. A sticky dough ball should form.
2. Cover the dough and set aside in a warm area to proof for 1 to 2 hours, or until doubled in volume. If you’re not able to form and par-bake the crusts right away, keep dough covered and set risen dough aside in the refrigerator until ready to use (it will keep for a day or two in the refrigerator).
3. Preheat the oven to 400°F. Line a couple baking sheet pans with parchment paper or lightly oil the pans.
4. After the dough has risen, divide in half and place the dough balls on a well-floured surface. For best texture, allow the dough to come to room temperature for about 30 minutes if it was chilled. The dough should feel soft and pillowy.
5. Dust your hands with flour and lightly flour the first dough ball. Using your hands, rotate and gently pull out the dough, working from the center outward to stretch it, leaving the outer rim as untouched as possible. Stretch to a circle 7 to 8 inches (17.5 to 20 cm) in diameter.
6. Resting the pizza dough on the tops of your hands and trying to maximize the surface area in contact with the dough so you don’t poke through the crust, continue to rotate and circle, gently stretching the dough to about 10 inches (25 cm) in diameter. Make sure to keep the rim thicker than the center. (If the dough starts to toughen and spring back too much while you work on it, allow it to rest for a few minutes so it will relax and soften.) Lightly re-flour your hands, the work surface, and the dough as needed to keep the dough from sticking.
7. Place the stretched-out pizza dough onto the prepared sheet pan, adjust the shape a little if needed. Repeat the forming for the second ball of dough and place on the other sheet pan.
8. Par-bake the crusts for 15 minutes or until the dough is no longer wet looking and is just starting to show a little color.
If you are using either both or one of the pizza crusts at a different time, allow the par-baked crusts to cool, place in a large seal-able plastic bag, and store in the freezer.
If making pizza soon, top the crust(s) with sauce, preferred toppings and the place back in the oven. Bake for another 10-15 minutes or until the crust is golden, cheese nicely melted and slightly golden, and the toppings are heated through.
Give this recipe a try and share your homemade pizza dough with us in the comments or on our social channels: www.facebook.com/thermador, @ThermadorHome and @Thermador. Visit White on Rice Couple on Instagram here: @whiteonricecouple.
Whether you use your favorite store-bought crunchy taco shells or the delicious homemade tortillas from last week’s recipe, check out these tips for an unforgettable taco night at home:
Tip 1: Pick your proteins: swap in shrimp, fish, steak, chicken, pulled pork—or make them all and plan for leftovers!
Tip 2: Sauté, bake, or pickle vegetables such as butternut squash, potatoes, and mushrooms.
Tip 3: Speaking of pickling, go for an unexpected topping such as pickled onions. Check out how to pickle, here.
Tip 4: Once you fill your crunchy taco shell with meat and cheese, bake it for about 15 minutes at 350°F for a warm, melty taste. Then top with shredded lettuce, tomato and the rest of your fixings.
Tip 5: Finish with dessert and enjoy our Lime Margarita Pops (ingredients below and instructions within that link!)
Lime Margarita Pops Ingredients
2 cups (480ml) water
¾ cup (180ml) fresh lime juice
½ cup (120ml) tequila
1 cup (200g) sugar
½ teaspoon orange bitters
Give taco night a try and share your dinner with us in the comments or on our social channels: www.facebook.com/thermador, @ThermadorHome and @Thermador. Visit White on Rice Couple on Instagram here: @whiteonricecouple.
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening or lard
3/4 cup of warm water
1. Whisk together the flour, baking powder and salt in a large bowl. Add vegetable shortening/lard and pinch into the flour mixture until everything is incorporated.
2. Add the water into the flour mixture and stir to form a dough. Using a rubber spatula, scrape the sides of the bowl to make sure all the flour is incorporated into the dough. If you need more water, add about 1 additional Tablespoon at a time until the dough binds together into a semi-smooth dough. Knead 15 times or until the dough is smooth.
3. Place the dough ball into a bowl, cover and allow to rest for about 15 minutes.
4. Pinch off 1-inch balls of dough. Form the dough into a round ball, then flatten it into a disc. Allow the dough discs to rest for about 10 minutes.
5. Add some flour to each dough disc and place on a lightly floured surface. Rolls the dough into a very thin (less than 1/8 inch thick) and 6-8 inches wide round. If you have a tortilla press, you can use that method.
6. Heat a griddle, comal or large skillet over medium heat. After the pan in hot, place the raw tortilla on the pan and cook until it puffs and browns, about 30 seconds.
7. Flip the tortilla and cook the other side for about 30 sides, or until lightly browned.
8. Serve the tortillas warm (keep them covered with a kitchen towel to help keep them warm and from drying out) or allow them to cool, then store in an air tight container.
Tip: Try playing with different sizes from small street taco size to larger burrito sizes. Play with different thickness when you roll, too. From super thin to slightly fluffy–everyone has a favorite. Keep in mind the raw dough will double in thickness when you cook it. If you haven’t had a warm fresh tortilla before, you’re in for a real treat and best of all, try spreading some butter on the warm tortilla. Enjoy!
Give this recipe a try and share your homemade tortillas with us in the comments or on our social channels: www.facebook.com/thermador, @ThermadorHome and @Thermador. Visit White on Rice Couple on Instagram here: @whiteonricecouple.
Fresh Pasta Ingredients
2 1/3 cups flour
1 tablespoon olive oil
1 tablespoon water
Make the Pasta
1. Pile the flour on your working surface and make a well in the middle of the pile (large enough to fit the eggs, oil, and water).
2. Add the eggs, oil, and water into the well, and with a fork gradually whisk from the center of the well outward, whisking the flour into the liquid ingredients. Keep whisking in the flour until the dough starts to hold together in a single mass.
3. At this point begin folding in the remaining flour using your hands and a dough scraper (bench knife) to scrape any dough sticking to the surface or your hands. Kneed the dough until it feels smooth (about 5 minutes), adding flour as needed to keep the dough from sticking. Shape the dough into a ball and then flatten into a disc. Wrap in plastic wrap and set aside for 30 minutes – 1 hour to let the dough relax.
4. Cut the dough into 4 pieces. Shape the first piece of dough into an oval nearly as wide as your pasta roller (cover the remaining dough pieces with a towel to keep from drying out).
5. Set your pasta roller to its widest setting. Keeping the dough and surface lightly floured, pass the dough through the pasta roller. Fold the dough in thirds, keeping the dough roughly a rectangle. Press the rectangle thinner so that it can pass through the pasta roller without bunching up.
6. Lightly dust the dough again with flour. Reduce the pasta roller setting to next widest setting and pass the dough through the rollers again. Repeat dusting with flour and rolling the pasta, progressively reduced the pasta roller settings, one setting at time (don’t get impatient and skip settings).
Cooking tip: As the dough gets thinner, drape the dough sheets over the back of your hand to feed it through the rollers to keep from puncturing the dough with your fingertips).
7. When the dough reaches your desired thickness (normally about the 3rd or 4th thinnest setting), lay the dough sheet on a lightly floured surface. Cut the dough into your desired pasta length (for linguine it’s usually about 1-foot long). Either cut the dough sections with the fettuccine/linguine pasta cutter attachment or cut into noodle strands with a wheel or knife by hand. Gently toss the noodles with a bit of flour and set aside in a light pile. Repeat the rolling and cutting with the remaining 3 dough pieces.
8. Cover the noodles with a dry towel, set aside and cook within 1 hour or refrigerate them for up to 4 hours. You can also freeze them for up to a month in a zip-lock and then take the pasta straight from the freezer to the boiling pasta water.
When Ready to Serve
Bring a large pot of salted water to a rolling boil. Boil the pasta for about 1 minute or until the pasta is tender. Using spider strainer or tongs, remove the pasta from the water and divide between the warm plates and serve with the sauce and garnished with the fresh basil. Enjoy!