GeneralAsked Jan 03, 2025 by Dan S.
When is a given issue of the magazine available on the website. Today (1/3/25) I looke for a recipe from the Jan. Feb. 25 issue and it is not on the site. (I wanted to print a hard copy.)
Thank you for your reply!
Dan
Answered by Elizabeth Mindreau
Hello Dan,
The recipes for a given issue of the magazine should be available on the website by the time the magazine is shipped to readers. Which recipe are you looking for?
Read MoreAsked Dec 21, 2024 by Vivian C.
Are you able to substitute light brown sugar and granulated sugar with coconut and/or date sugar?
Answered by Elizabeth Mindreau
Hello Vivian,
We can't make a recommendation as we didn't try these sugar options. Different sugar types have variable density, so it might affect the rise of the cake in a moist environment. If you do decide to try it, please do let us know how it turns out.
Best,
Elizabeth & The Milk Street Team
Read MoreAsked Dec 20, 2024 by Joanne G.
How long will your Turkish Hummus keep before serving? Can I make it a couple days ahead?
Answered by Elizabeth Mindreau
Hello Joanne,
Yes, the hummus should be fine made a couple days ahead of serving. Take it out of the fridge about 30 minutes before serving to bring it to room temperature. Garnish before serving.
Read MoreAsked Dec 16, 2024 by MARGO S.
Hello Milk Street Team! I love your shows (TV, Radio +Podcast),
Here's a challenge:
I own a small business and two of our team members are a couple and they both HATE to cook. They actually fight about who will be responsible for getting dinner on the table every night. So... I was looking for some very quick and simple dinner ideas that I could pre-prepare and freeze so that I could pack them meals to pop in the oven when they get home and then give them the simple recipes so they could make them themselves.
Even more of a challenge ... Jenny does not like a mashup (meaning a stir-fry all mixed together with lots of veggies and meat/poultry or whatever will not work for her). Gary, her husband will eat anything. He is not picky at all.
Seven good ideas would be great. I am not aware of any food allergies, but anything over spicy or too "hot" could be an issue. Any direction you could provide is appreciated since I plan to give them this gift along with their Holiday Bonuses.
Thanks and Happy Holidays!
Margo from Philly, PA
Answered by Elizabeth Mindreau
Hello Margot –
We are so pleased that you enjoy our shows! Thank you very much. What a thoughtful gift to give your team members. Dishes that freeze well and can be easily reheated are: pureed soups, long-cooked stews, hearty pasta sauces and meatballs. Divide into portions for freezing. Pasta sauce can be frozen in 2 cup portions, thawed and reheated and tossed with 1 pound of cooked pasta.
Happy holidays!
The Milk Street Team
Read MoreAsked Dec 16, 2024 by H J.
I have been cooking with gas for over 20 years. I recently purchased a new Forno stove, which I am very happy with. It’s a 30” with 2 -1600 btu burners, 2- 9500 btu burners, and a 19000 btu wok burner. My earlier stoves never got this hot. It came with aluminum burners which I think are fine for my purposes. I can buy a set of brass burners for the stove for a little over $100 and I’m wondering if it would be worth getting them, and the advantages and disadvantages of each. I have read mixed reviews online. Andy
Answered by Elizabeth Mindreau
Hello Andy –
Congratulations on your recent Forno stove purchase, it sounds amazing! We do not use brass burners in the kitchen at Milk Street and do not have any knowledge about them. If you are happy with your stove though, we don't see any reason to change anything unless you prefer the look of the brass. Your Forno dealer should be able to discuss the advantages and disadvantages with you.
Best,
Elizabeth
Read MoreAsked Dec 10, 2024 by Helen F.
I have a dead simple recipe for a light ricotta cake that produces a syrupy liquid that oozes out of the springform pan. The syrup is lightly sweet and has a slight orange flavor to it. What can I do to eliminate it? Here's the recipe:
3# ricotta cheese (I used Galbani whole milk, double cream ricotta)
1 cup sugar
8 eggs
3 TBSP flour
2 tsp vanilla
1/2 cup orange marmelade (Bonne Maman, sweetened with sugar and brown cane sugar)
Use an electric mixer to combine all the ingredients until smooth, then pour into a buttered 9" springform pan. Bake at 350º for 75 mins, without opening the door. Then open the door to look at the cake, turn off the heat, then leave the cake in the oven for another hour. Remove the cake to cool on a wire rack.
Thanks in advance,
Helen Fedor
Answered by Elizabeth Mindreau
Hello Helen–
You could try a couple of things to help prevent leakage or at least contains some of the mess from leaking syrup:
Make sure that the base of the pan is properly inserted into the rim – the lip fits into the groove, the base is not upside down or crooked and the rim is firmly locked. Wrap the outside of the pan with heavy duty aluminum foil or place the springform pan inside a larger cake or baking pan to catch any leaking syrup.
Let us know how it works!
Read MoreAsked Dec 06, 2024 by J F.
Lots of great dessert recipes at Milk Street, but I was surprised not to find one for cherry pie. I'm looking for something that brings out the cherries and has less the texture of cherries embedded in tapioca. Did I just overlook what's here?
Answered by Elizabeth Mindreau
Hello J.F.
Thank you for checking out our recipe selection. I'm sorry we didn't have what you were looking for. We do have some classic, all-American dishes and desserts, but the majority of our recipes were inspired by chefs, cooks and bakers we've met all around the world. We have a handful of baking recipes and chilled recipes containing cherries on our website that you might like to try: [Almond-Coconut Cake with Cherries and Pistachios](https://www.177milkstreet.com/recipes/almond-coconut-cake-honey-co), Eton Mess with Cherries and Chocolate, Cherry and Chocolate Crumble Semifreddo and Brandied Cherry Frangipane Tart.
Read MoreAsked Dec 03, 2024 by Melanie M.
I have a concentrated chicken broth that I'd love to use in a soup or other dish, but would like to have at least one recipe recommendation. Thanks!
Answered by Elizabeth Mindreau
Hello Melanie –
There should be instructions on the container of your concentrated broth for reconstituting it with water. At Milk Street, we sometimes use a concentrated broth when developing soup recipes. We dissolve 1 teaspoon of the concentrate into 8 ounces of boiling water to get 1 cup of broth. You use that ratio and multiply it according to the amount of broth called for in a recipe. For example, a recipe that calls for 1 quart of chicken broth would require 4 teaspoons of concentrate dissolved into 4 cups boiling water. Please let us know if you have any more questions.
Read MoreAsked Dec 01, 2024 by Jan V.
Moroccan Beef Stew (Harira) lists ripe tomatoes grated w/o skins. Are canned tomatoes okay to substitute and which variety?
Answered by Elizabeth Mindreau
Hello Jan,
We have not made this with canned tomatoes but have seen other recipes for this stew that do. I'd suggest using one 15-ounce can of chopped tomatoes. Let us know how it turns out!
Read MoreAsked Dec 01, 2024 by Kevin G.
Greetings, I recently heard your program on NPR and loved it and then found your site and immediately became a member. I'm pretty excited about this new resource, I didn't discover I had a love of cooking and baking until I was in my early 50s and hadn't yet found a source for general information and techniques or a place to turn to when I run into specific frustrations.
Poppy seed rolls were a Christmas staple when I was growing up and one of the first baking projects I took up over 10 years ago. An ongoing frustration I've been dealing with is them splitting in the oven and I haven't been able to figure out how to get it under control.
Poppyseed Roll.jpg
This is actually a moderate example, this year's first rolls were even worse.
How can I fix this?
oops I forgot a some critical information, here's the recipe I most often use for the dough.
Poppy Seed Roll
Ingredients
- 2¼ cup all purpose flour 300g
- 2 tsp active dry yeast 1 ¼
- ¼ cup sugar 3 tlbs 1 tsp 50g
- ½ tsp salt
- ⅔ cup milk, heated to 110 F ½
- 2 tbsp vegetable oil 5 tsps
- 1 egg
- 1 egg beaten (for egg wash)
- 1 can poppy seed filling
- 2 tbsp of honey, or 3 tbsp of dark maple syrup
Method
1. Add the flour, yeast, sugar and salt to the bowl of your mixer. Stir in milk, oil and egg. Beat for a couple minutes and if the dough is too sticky, add more flour and beat using the dough attachment until it forms into a ball and the sides of the bowl are clean.
1. Cover the dough with plastic wrap and let it sit and rise in a warm place for about 30 minutes. Line a baking sheet with parchment paper.
1. Empty can of filling into microwave safe bowl, add 2 tablespoons of honey and microwave for 1 minute, mix well.
1. Roll the dough into a 14” by 16” rectangular shape.\* Spread the filling almost to the edges, drizzle with honey, and roll starting at the 14” end. Seal the edges and pinch and tuck the ends under. Place on prepared baking sheet and let it rise in a warm spot until it doubles in size, should take about an hour. A few minutes before ready for baking, preheat oven to 350 F degrees.
1. Brush with egg wash and bake for about 35 minutes or until golden brown and fully baked inside.\\
Answered by Elizabeth Mindreau
Welcome to Milk Street Kevin!
I discussed your bursting poppy seed roll with one of our recipe developers who is also a baking expert. She said that the developer working on the Milk Street recipe for poppy seed bread had the same problem, which they eventually solved. She thinks that you might be using too much of the poppy seed filling and that is causing it to burst out of the dough. I've attached a copy of our recipe in case you'd like to give that a try. Or you could try reducing the amount of the canned filling (try just 1 cup) to see if that works. Let us know how it turns out!
https://www.177milkstreet.com/discussion/uploads/072/TKWP8UWCE1NF.pdf
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