Milk Street RecipesAsked Dec 09, 2019 by Mike B.
In the Sept/Oct magazine it says "The next day, I return so Pinna can teach me first to make fregola from scratch—easily the simplest pasta to make by hand (see sidebar on p. 18)—then to use it in the seafood dish I’d eaten the night before." I cannot find the sidebar in the digital version. Please give me this recipe.
Answered by Lynn Clark
Hi Mike - If you go here you will find the sidebar in the box on the left side toward the bottom of the page entitled "Homemade Pasta at Your Fingertips." Hope that helps! Best, Lynn C.
Read MoreAsked Dec 05, 2019 by Howard C.
I can saute mine for an hour and they don't brown. I use sweet onions -- is that why?
Answered by Lynn Clark
Hi Howard - I definitely don't think it's the fact that you are using sweet onions. I caramelize Vidalia (or a combo of Vidalia and yellow) onions all the time. It could just be time. Sometimes, over medium-low heat, it can take over an hour to caramelize onions properly. You do want to start them over medium-high to get them softened and then turn them down to medium-low once they soften. You also want to make sure that the pan you are using is stainless steel, carbon steel or cast iron (in other words, not nonstick) and large enough to fit the amount of onions you are cooking. If it's too small and the onions are overcrowded they will steam when they should be browning. A 12" pan can hold about 2 sliced onions. Finally, using butter (or butter and oil) as the fat in the pan can often help the browning thanks to the milk solids in the butter. Making caramelized onions - the classic way - really takes a fair amount of time, attention, and patience. There are some shortcut recipes out there that you could try if you want something quicker, but they can be tricky to avoid burning and, in my opinion, don't produce the same result. If I were to pick one to recommend, it would be this one. Hope that helps! Best, Lynn C.
Read MoreAsked Dec 05, 2019 by John G.
I made the Brown Ale Turkey and Gravy recipe for Thanksgiving. I followed every step as written and still ended up with virtually no drippings for a gravy. I had a 14 lb farm fresh turkey, the exact amount of basting liquid, the oven was at 350 with the rack in the lower middle position (2nd rack from the bottom), and covered loosely with foil. When I took the foil off after 1.5 hours, there were no drippings. What liquid that was there originally had basically become a black mess along the edges of the roasting pan. I had to add about 1.5-2 cups of stock just to be sure nothing would start smoking.
Any thoughts on why this happened? It's a stainless steel roasting pan, large enough for the bird but not huge. Could the pan be getting too hot? I should note this recipe is not the first time this has been an issue. I never get the drippings that are expected.
Answered by Lynn Clark
Hi - Thanks for your question. I'm wondering if your oven might be too hot. Do you use an oven thermometer to confirm the actual temperature inside your oven? Aside from that, did you confirm that you had 2/3 cup of the beer reduction after straining out the solids and before whisking in the butter? It's possible that, if you only measured before straining, you lost some liquid that was left in the solids. Did you add the solids and celery to the pan as well? These will add some moisture to the pan as well and prevent burning. Since you say you have this problem with other recipes I wonder if it's the oven temperature though. I would be surprised that the liquid would evaporate that quickly in a foil-covered pan at 350 degrees even without drippings, If you don't have an oven thermometer I would grab one and check the actual temperature of your oven. If it's off you can have it professionally calibrated or adjust the temperature to account for the difference. Best, Lynn C.
Read MoreAsked Dec 05, 2019 by Jennifer E.
The recipe for the pumpkin tart looks delicious, but a family member who will be joining us for the holidays has an egg allergy. Is there any way to substitute the eggs? Thank you!
Answered by Lynn Clark
Hi Jennifer - I would try using aquafaba - the starchy liquid produced by cooked chickpeas - in place of the eggs. This is a common substitute in vegan cooking and baking. You can find more information on aquafaba on our website: https://www.177milkstreet.com/2019/06/what-is-aquafaba. Good luck! Best, Lynn C.
Read MoreAsked Dec 05, 2019 by Leanne H.
Matcha pie with no adjustments to recipe for high altitude (~5200 ft) turned out fine. Everyone enjoyed it at the T'Day shindig. Tried to post picture, but would not upload.
Answered by Lynn Clark
Hi Leanne - Glad to hear this worked out so well! High altitude baking can be tricky. Best, Lynn C.
Read MoreAsked Dec 04, 2019 by Jason F.
If one were to make something like a chicken (or turkey!) pot pie ahead by a day, would it be best to keep the filling and the crust separate until ready to bake or would it be ok to chill the filling and form the pie and keep it in the fridge for a day until you are ready to bake it? If I was freezing the pie I wouldn't worry, but I wonder if the filling sitting on an uncooked crust for a day in the fridge would ruin the crust.
Thanks!
Answered by Lynn Clark
Hi Jason - I would recommend holding them separately in the refrigerator and adding the filling to the pie plate right before baking. You can roll out the top crust ahead and store it flat in the fridge. Just let it soften a bit so that it's malleable before adding it to the top of the pie. Alternatively, you can fully assemble the pie, freeze it and then bake directly from frozen. It will take a little bit longer to bake, but the frozen crust will hold up well in the oven. I fear a pre-assembled pot pie would get soggy in the refrigerator. If you decide to assemble and freeze, just make sure to cool your filling to room temperature before adding it the pastry. Hope that helps! Best, Lynn C.
Read MoreAsked Nov 25, 2019 by Matthewjraz
So I made the Acorn Squash with the Browned Butter Orange Vinaigrette (link below) as a side this evening. It came out wonderfully, but something strange happened to the vinaigrette. I prepared the reduction ahead of time, and just after removing the squash from the oven, whisked in the cold butter and parsley. It came together nicely, and I turned my attention to removing the squash from the baking pan. Around 60 seconds later, when I returned to the vinaigrette, it seemed that the butter has completely separated out. I tried further whisking to reintegrate the components, and it formed something the consistency of an aioli. It still tasted wonderful, so the dish worked out, but I'm not quite sure what happened or why. Any thoughts?
https://www.177milkstreet.com/recipes/browned-butter-orange-roasted-acorn-squash
Answered by Lynn Clark
Hi Matthew - Did you rewarm the browned-butter and orange reduction before adding the cold butter to the vinaigrette? The sauce needs to be warm (but off the heat) for the cold butter to re-emulsify the sauce. I would also take the squash off the pan and then finish the sauce so it can be immediately poured over the squash on the serving dish. Hope that helps! Best. Lynn C.
Read MoreAsked Nov 25, 2019 by Rita Y.
I made this stew in the pressure cooker and it was excellent. In the interest of economy, could a well-trimmed chuck roast be substituted for the boneless short ribs? If so, how would this affect the cooking time under pressure?
The only thing I did differently is brown the whole strips of boneless short ribs well on both sides, then cut them into 1-inch chunks.
Answered by Lynn Clark
Hi Rita - I think you could substitute chuck roast for the short ribs here. They're both cut from the same area of the cow. We found the short ribs easier to prep and, when using a pressure cooker, prep time definitely weighs into our decisions. Keep in mind that you might need to purchase a bit larger roast to yield 2 1/2 lbs of meat after trimming the chuck roast. Hope that helps! Best, Lynn C.
Read MoreAsked Nov 23, 2019 by Clifford V.
I have the Milk Street Cookbooks (2018 and 2019) as well as the "Tuesday Nights" book. Does this new one, "The New rules" contain anything different or is it the same recipes in a different package? If it is different recipes, I would love to buy it, just not sure. Thanks!
Answered by Lynn Clark
Hi Clifford - Thank you for being a loyal customer of Milk Street! The New Rules cookbook features over 190 recipes and 75 new rules to simplify your time in the kitchen and improve your results. Some of the recipes may be familiar to you from our other cookbooks, but the vast majority of these are brand new recipes created to illustrate our new rules for how to cook, each driven by a powerful new tip, trick, or technique. I would add that even if some of the recipes are familiar they may be expanded upon or presented in a new way in this cookbook. Consider it our playbook for the Milk Street method of cooking! Best, Lynn C.
Read MoreAsked Nov 23, 2019 by Tom S.
I made the Bête Noire last night in a test run for next week. It's delicious. One question, though. Do you have any suggestions for removing the torte from the springform pan? It's lovely looking but I made a mess of it trying to remove the bottom of the pan once I remove the sides, and trying to get the parchment paper off as well. Should it come off easily? Mine was stuck on there pretty well. Do you leave the paper on when setting it out on a serving plate? When I've used the springform for other things I usually turn upside down to remove the bottom, but that obviously wouldn't work in this case. Thanks!
Answered by Lynn Clark
Hi Tom - We recommend leaving the torte on the pan bottom and transferring the whole thing to a serving plate or cake pan. Trying to remove the whole cake from the pan proved to be an impossible task. This is not uncommon when using springform pans for cheesecakes. The parchment paper should hopefully stick to the pan bottom and you can go under the torte itself with a pie server to remove individual slices. Hope this helps! Best, Lynn C.
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