Milk Street Recipes

Answered by Lynn Clark

Hi Keith - I believe this recipe is currently in development so you should be seeing it in a future issue or TV episode. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Cindy - Brianna's recipe is scaled and designed for a bakery so we had to redevelop the recipe here in our kitchens to be more home cook-friendly (and not make 4 dozen muffins!). Often when we look at bakery or professional chef's restaurant recipes, they contain a laundry list of ingredients since they have lots of product at their disposal in their professional kitchens. This is why you'll see some changes between Brianna's version and ours. In our testing, we wanted to streamline the recipe so the muffins and the glaze shared more ingredients - they both use maple syrup and melted butter. We also make the glaze right before glazing because our version has melted butter in it, which can dry and harden as it sits. Citric acid can be a bit challenging to locate, so we decided to omit it and simply use lemon juice in the glaze and zest, which provided the same tanginess as the citric acid. I hope that helps clear up the discrepancies! These muffins are truly delicious so we hope you give them a try! Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Nancy - I will pass this along to our editorial team, although, for some reason okra is a hard sell for a lot of people. We love it at Milk Street! Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Janet - Here is a direct link to those recipes - https://www.177milkstreet.com/recipes/collection/tuesday-nights-mediterranean. If you need to find them in the future, if you click on RECIPES at the top of the page and then hover your cursor over the word RECIPES, you will see a drop down menu pop up. On the left it says ALL and on the right is says MILK STREET COOKBOOK RECIPES. At the very bottom of the list on that side you will see a link that says TUESDAY NIGHT MEDITERRANEAN. If you click that it will link to all of the recipes. Best, The Milk Street Cooking Team

Answered by Elizabeth Mindreau

Hello Diana, That sounds delicious! Thank you for sharing. Best, The Milk Street Team

Answered by Lynn Clark

Hi Gabriel - This recipe is a direct excerpt from Paul Hollywood's cookbook, Bake: My Best Ever Recipes for the Classics, which was printed with permission to coincide with his appearance on Milk Street Radio. We did not develop this recipe here at Milk Street nor were we authorized to modify it. As reference, an 8 1/2-inch x 4 1/2-inch loaf pan is considered a 1 lb. pan. So, theoretically, you could either bake two or halve the recipe. As a general rule with loaf cakes, you want to fill the pan no higher than 2/3 of the way full to prevent overfilling. Hope that helps, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Alev - You are correct, paprika was not introduced in Hungary until the early 1800's. However, the dish that is now referred to as "goulash," or "pörkölt "(derived from the Hungarian word for "burned") evolved from a similar dish in which cubed meat was cooked with onion and spices (with a ‘short sauce’, meaning a very small amount of liquid). In this dish, black pepper was used not only to give flavor and aroma to the food, but also as a preservative. Raw meat was rubbed and practically covered with ground pepper to keep it fresh longer. The pepper was used with salt, with sugar, or alone. When paprika was introduced in Hungary, Hungarians experimented with using it as a preservative and rubbed it on the raw meat as they did with black pepper. When this raw meat rubbed with paprika came in contact with the heat from the frying kettle, the paprika-covered meat formed a brown crusty surface with a pleasantly different taste resembling that of meat roasted over an open fire to the point of almost burning (pörköl). The meat treated with paprika reaches this taste without the actual burning. That’s why the new dish—the meat fried in small cubes with fat and onion—was called pörkölt. So, while the version made with paprika has only been in existence since the early to mid-1800's, the basics of the dish, albeit made with black pepper instead, have been around for centuries. Hope that helps! Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Linda - Although nothing \bad\ will happen when freezing ricotta, we don't recommend it. This is because once ricotta has been frozen, the water in the cheese tends to freeze, which further separates the cheese. That means when the ricotta thaws and the thawed water is poured off with some of the whey, you'll be left with cheese that is drier and more crumbly than when you initially froze it. In addition, this extra water will now become part of the pesto and water down both the texture and flavors. We think it's best to make and use the sage pesto immediately. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Barbara - Please see here for a previous discussion on why we don't provide nutritional information for our recipes. Best, The Milk Street Team

Answered by Lynn Clark

Hi Carolyne - We would probably recommend turning off the mixer and ensuring the flour is mixed in once the water is added and just as the dough is starting to form. This will make it easier for the flour to become fully incorporated. Best, The Milk Street Cooking Team