CookingAsked Jul 22, 2020 by Kevin C.
I've been trying a new recipe every few nights from the Milk Street and Tuesday Nights cookbooks since receiving them. I stocked up on the dried chilis suggested in the Pantry chapter of the main cookbook.
However, the Georgian Chicken recipe from the Tuesday Nights cookbook simply calls for "2 serrano chilies, stemmed and seeded." May I assume that means these serrano chilis do NOT have to be dried? I'm having a hard time finding dried serrano chilis.
Thank you.
Kevin
Answered by Lynn Clark
Hi Kevin - Yes, the serrano chilies in this particular recipe are fresh, not dried. But, you could use jalapeños if you can't find Serranos. Thanks for the question! Best, Lynn C.
Read MoreAsked Jul 17, 2020 by Adam N.
I’m quite frustrated with myself as I have struck out twice with this recipe. The cheese is clumping and separating from starch water mixture it is definitely not close to a uniform mixture. I’m kind of bummed today I had some nice imported pecorino and good pancetta so that’s like nearly $20 of good ingredients basically down the drain. We ate it but did not enjoy. Please help me trouble shoot and please see facts below as they may matter to the outcome.
1) I used 100% Italian pecorino (mid grade, once Trader Joe’s and next time Whole Foods)
2) Cheese was grated properly on smallest spikey holes on the box grater
3) Heat was not to high this 2nd time I was very cautious
4) Cornstarch was used as the recipe called for
5) Pasta water was reserved
Would I achieve better results to just heat up the cornstarch water separately. Once pasta is complete just drop in grated cheese and pour hot water mixture over and stir. I can’t imagine it could clump more than my current situation.
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Answered by Elizabeth Mindreau
Hi Adam,
We developed a new version of our Cacio e Pepe recipe based on lessons we learned from chefs and cooks in Rome. You can find the updated recipe online, in the March/April 2024 Issue of our magazine, our Backroads Italy, Shorts and Seasons 8 & 9 TV cookbooks.
https://www.177milkstreet.com/recipes/cacio-e-pepe
Read MoreAsked Jul 17, 2020 by Howard G.
While the ingredient list includes mayonnaise, ham, eggs, sugar, and scallions, the procedure does not describe what to do with these ingredients. I suppose one could reasonable infer that they are to be mixed in, but it should be specified, especially when the intro sugests that some of them may not be necessary if genuine Kewpie mayo is used.
Answered by Lynn Clark
Hi Howard - The instructions for what to do with the mayonnaise, ham, egg, sugar and scallions can be found halfway through Step 3 of the recipe. See below:
Transfer the vegetable mixture to a fine mesh strainer, rinse well and drain. Working in batches, use your hands to squeeze the vegetables, removing as much liquid as possible, then add to the potatoes. Add the mayonnaise, ham, whole egg and yolk and the sugar. Fold until well combined. Taste and season with salt and pepper, then sprinkle with scallions. Serve at room temperature or chilled.
Hope this helps! Best, Lynn C.
Read MoreAsked Jul 17, 2020 by Edwin B.
I just \[July 2020\] viewed a Milk Street TV episode \[via digital antenna in Phila area\] during which a thin crust pizza with mushrooms \[I think\] was made. Is that recipe/video online now? Thanks!
Answered by Lynn Clark
Hi Edwin - You can find the recipe for our Roasted Mushroom Pizza with Fontina and Scallions here. The episode in which that recipe was featured can be found here. Hope that helps. Happy cooking! Best, Lynn C.
Read MoreAsked Jul 15, 2020 by Adam N.
I just made the milk street recipe for torrijas and thoroughly enjoyed it. The issue was my kids did not dig the sherry at all. Any ideas for a substitute so the toast doesn’t have any boozy taste? Any help would be much appreciated!
Adam
Answered by Lynn Clark
Hi Adam - We haven't tested this with anything other than sherry since that's traditional, but you could try to make it with apple cider instead. I would add a little bit of vanilla extract also. Good luck and let us know how it turns out! Best, Lynn C.
Read MoreAsked Jul 14, 2020 by DG J.
What is Clotted Cream?
Answered by Lynn Clark
Hi - Thanks for your question! Clotted cream is a silky, golden-yellow cream made by slowing heating unpasteurized milk (or heavy cream) until a thick layer of cream forms on its surface. It is then cooled and the cream that rises to the surface and “clots” is skimmed off and served with scones, berries, or desserts. The best clotted cream is said to have a good, firm crust atop smooth, thick cream. I hope that explains it! Best, Lynn C.
Read MoreAsked Jul 13, 2020 by Adam N.
Good Evening,
I have a few questions regarding the tamarind dipping sauce. I just prepared the sauce and I think I did not get the right consistency it seemed quite liquidy. Is there anything in particular I should be doing to achieve the proper consistency? I utilized the lemon grass paste that milk street is selling (Angkor) which leads me to another question are 4TBs of paste called for? Also I utilized tamarind concentrate, could you advise on how many tsp of tamarind concentrate should be used? Thank you for all your assistance!
Adam
Answered by Lynn Clark
Hi Adam - I think you're right in that when we call for the strainer we are expecting that you are using tamarind pulp and fresh lemongrass so that may have caused your sauce to be a bit thin. That being said, it isn't an overly thick sauce to begin with. Thinner than ketchup, I would say. Hope that helps! Best, Lynn C.
Read MoreAsked Jul 13, 2020 by Cherie H.
Why are nutritional facts not included in recipes. There are many people who have certain dietary restrictions and need to know this information before trying a recipe. For example; how many mg. of sodium; grams of sugar or cholesterol? Having this information they are able to make substitutions or try another recipe.
Answered by Lynn Clark
Hi Cherie - We understand that it's helpful to know the nutritional information for recipes. However, we are not a health food magazine and, therefore, do not have a nutritionist on staff to accurately calculate the nutritional details for all of our recipes. Computer programs to calculate nutritional analysis are wildly inaccurate so we don't feel confident in using and publishing their results. I will definitely pass along your thoughts to our executive team as something to consider going forward. Thanks for writing! Best, Lynn C.
Read MoreAsked Jul 12, 2020 by kate F.
Awhile back I made a tomato pasta sauce taken from one of you magazines. I now cant find it. There was nothing added like sausage or meat, it was a plain simple sauce that held to the pasta. It was best sauce I ever made. Do you happen to know what I am referring to- or do you have a simple pasta sauce recipe you can share? Thank you.
Answered by Lynn Clark
Hi Kate - I don't know for sure which one you are referring to, but could it be either of these? The first is a video we did on social media for Milk Street at Home and uses tomato paste to create a simple, flavorful sauce. The second is a recipe we adapted from Yotam Ottolenghi that uses cherry tomatoes as the base of the sauce. Hopefully one of these is the one! If not, if you could let me know if you remember any of the ingredients, that might help me pin down which one it is. Best, Lynn C.
How to Turn Tomato Paste Into a Flavorful Pasta Sauce
Bucatini Pasta with Cherry Tomato Sauce and Fresh Sage
Read MoreAsked Jul 09, 2020 by Donna B.
Looking for the recipe for a tomato salad using tasteless supermarket tomatoes with sumac discussed on your weekly radio show of 7/4/2020. Where may I find it?
Answered by Lynn Clark
Hi Donna - You can find the recipe for Tomato-Herb Salad with Sumac here. Best, Lynn C.
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