Milk Street RecipesAsked 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.
Read MoreAsked Jul 09, 2020 by Susan T.
Hello,
I've got a grass fed eye of round roast that I expect to be on the tough side, and I want to tame it in my instant pot. Can you recommend a recipe? Or maybe cooking time adjustments to make to a recipe for a more tender cut?
Thanks!
Answered by Lynn Clark
Hi Susan - I'm not sure what to recommend since I'm not sure what your end goal is - are you trying to make a pot roast from an eye of round roast? Unfortunately, we don't have any recipes using eye of round in the Instant Pot. That's likely because we usually prefer fattier, long-cooking cuts for the pressure cooker. Eye of round is very lean and works best when cooked like a roast and served thinly sliced. I would recommend salting and refrigerating the meat about 24 hours in advance and then cooking it low and slow using the reverse-sear method - Cook the roast in a low oven (250-275) until it's almost to medium-rare (or your preferred roast beef temperature) then remove it and brown it on all sides on the stovetop. Good luck! Best, Lynn C.
Read MoreAsked Jul 09, 2020 by Nancy B.
I'm making the Sake and Citrus-Poached Chicken with Miso Sauce in a 12-inch skillet as directed in the Kitchen Improv Cookbook from the online class. Two cups of sake seems an awful lot - most recipes I see ask for 2 Tbsp. Then you are supposed to add 2 cups of water. That's a lot of liquid in a skillet with two chicken breasts and it doesn't get evaporated, either. With so much liquid, do you really need to flip the chicken halfway through? I just wondered if this 2 cups of sake is correct. (I had to use a mixure of Chardonnay, a little rice wine vinegar and water in place of it). We loved the miso-lemon sauce, but I can't bear to throw away all this liquid that is left in the pan. Just checking!
Answered by Lynn Clark
Hi Nancy - 2 cups of sake is the correct amount. The cooking method for the chicken in this recipe is poaching - i.e., submerging food in liquid and cooking over a low temperature. In order to fully submerge the chicken pieces we needed 4 cups of liquid. It's not unusual to poach chicken or fish in wine, so we chose to use half water and half sake here to add light, bright flavor to the poaching liquid and, subsequently, the sauce. Sometimes the chicken likes to float up to the surface causing the top to be a bit exposed. We flip it over to make sure, if it does, the chicken still cooks evenly. I hope that helps explain things. You can strain and save the poaching liquid in the refrigerator and use it as you would chicken broth for making pan sauces, cooking rice, etc. Best, Lynn C.
Read MoreAsked Jul 07, 2020 by Adam N.
I know shakshuka was trendy a couple years back but this is the first time I’ve come around to actually making it at home. Using the harissa you guys sell villa jerada I was blown away by how good it turned it. I even slightly over cooked eggs and it was so tasty. Now the real problem I loved it so much I could easily make this 2-3 times a week but my family is from Central Europe (Czech) and they do not like spicy foods. I guess I will be cooking 2 meals at once unless I can figure out a way to cool down the heat for their portion after it’s all prepared.
Answered by Elizabeth Mindreau
Hi Adam - We are so pleased that you and your family are enjoying our Harissa Shakshuka. We found that the heat/spice level of harissa varies across brands. You can reduce the amount of harissa in the shakshuka. It might take a couple of tries and adjustments to find the amount that works for your family. Be sure to write it down on the recipe!
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