Milk Street RecipesAsked 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 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!
Read MoreAsked Jul 06, 2020 by Sally S.
Hello - for the Israeli hummus recipe, I soaked the chickpeas for 24 hours and forgot to add salt to the soaking water. Will the recipe still work or should I start over?
Answered by Lynn Clark
Hi Sally - You will likely get a fair amount of burst beans if you haven't added salt to the soaking water. This is because when unsalted beans cook their interiors end up swelling faster than the skins can handle. You can add salt to the cooking water which can reduce the amount of burst beans by about 10%, but I think my advice would, unfortunately, be to start over. Good luck! Best, Lynn C.
Read MoreAsked Jul 04, 2020 by Adam N.
The majority of the skewer recipes are specifically calling out that they be broiled in a oven. I get that the broil method yields the best results but I genuinely enjoy grilling outdoors with a cold beverage rather than broiling. Are there best practices one could recommend to convert these recipes to a grill. Such as temp, turning times and brushing on sauce schedules? Any other best practices one could recommend would be most appreciated!
Answered by Lynn Clark
Hi Adam - I imagine you can do most of these recipes on the grill. I don't have all of our skewer recipes in my head, but I think most would be best grilled over high heat to achieve the kind of char you want. However, I would still set up your grill for indirect cooking. That way you have a cooler zone to transfer them to if you find they are getting too much char. Good luck! Best, Lynn
Read MoreAsked Jun 30, 2020 by dale L.
how can i search for recipes
Answered by Lynn Clark
Hi Dale - You can search for recipes by using the small magnifying glass in the upper right hand corner. Or you can click the "RECIPES" tab on the upper left side of the webpage and scroll through the recipes. Hope that helps! Best, Lynn C.
Read MoreAsked Jun 24, 2020 by Kristi M.
Hello!
i really love the Brown Bsmati Rice Pilaf with Spiced Beef and Green Beans recipe. The flavors are spectacular! My problem is that the rice is still crunchy at the end of the cooking time. I have made the recipe twice and the rice has been crunchy both times. The only change to the recipe was using one pound of beef instead of 8 oz. However, my friend also made the recipe as written with 8 oz. of beef, and the rice was crunchy. I’m perplexed. It is either not enough water or not long enough cookin time, or both. Please advise. I don’t want to abandon this recipe because its flavors are so good!
Answered by Lynn Clark
Hi Kristi - I'm so sorry that you're having difficulty with this recipe. I spoke with Courtney Hill, who developed the recipe, and she isn't 100% sure what went wrong, but suggested a few possible causes for your issues. First, make sure you are using brown basmati rice, not brown long-grain rice. This could make a difference in the cooking time and liquid-to-rice ratio. Courtney also recommends really rinsing and draining the rice well. You want to rinse until the water runs clear and then make sure to drain off any excess water. Let me know if this doesn't solve the problem and I'll check in with Courtney again! Best, Lynn C.
Read MoreAsked Jun 22, 2020 by Adam N.
Good Afternoon,
1) How to avoid setting off fire alarm repeatedly:D
2) How to not scorch bottom of pan
3) How to ensure garlic is not completely charred
So I did the coriander traybake recipe yesterday for roasted chicken. It took major vigilance to ensure that it actually turned out ok. I must be doing something wrong as it should not be this challenging. I was using an aluminum rimmed baking tray. By minute 20 the garlic was mostly charred so I had to remove them from the oven to salvage about half of them or they would have been completely burned. This also caused the fire alarm to go off. I’m aware of the requirement for skin to be placed upside so that issue is minimized. It did not work. After 20 minutes the chicken required about 20 more minutes to get up to temperature. This resulted in major scorching on the pan and constant smoking and fire alarm issues. Please advise what I’m doing wrong, thank you!!!
Answered by Lynn Clark
Hi Adam - Are you using a heavy duty aluminum baking sheet with at least 1" sides? I realize when we say "rimmed baking sheet" we are leaving that pretty open for interpretation. In most cases, any old sheet will do, but in this case you want to make sure you're not using a "cookie sheet" or "jelly roll pan." These are often too lightweight and either have no sides or very low sides. I haven't made the coriander-roasted chicken but I've done the traybake with pomegranate molasses - same technique - about a dozen times and never had issues with overcooking or smoking. For the garlic, it's important to make sure you put it in the center of the baking sheet and surround it with the chicken on all sides. You need the chicken to create a wall, essentially, to protect the garlic from overcooking. Other than those two things, I'm not sure what else could have gone wrong. Let me know if either of these things might have caused the issues. Best, Lynn C.
Read MoreAsked Jun 22, 2020 by Chas B.
Hi!
Just recently joined and feeling overwhelmed by all the recipes!!
My daughter cannot have dairy and we generally also follow a pescatarian/vegetarian diet.
Wishing I could sort through all these amazing recipes to filter out dishes that will work for my family!
Any suggestions?
Answered by Lynn Clark
Hi Chas - I spoke with our digital content team and we, unfortunately, don't have a filtering system in place in our search engine at the moment. However, we are currently working on website upgrades and this is definitely something we are working on! We appreciate your suggestion and always take these issues into consideration as we further improve our digital experience. Best, Lynn C.
Read MoreAsked Jun 19, 2020 by Heath D.
In the Udon Noodles with Shiitake Mushrooms and Spinach recipe, it asks for a full pound of shiitakes, stemmed and caps sliced thin. Is this a pound of shiitake and then stem and slice or a pound of caps after stem and slice? Am I getting rid of the stems and only using the caps I assume? I always wonder how to read this in recipes.
thank you.
Answered by Lynn Clark
Hi Heath - For this recipe you will need a pound of shiitakes, which is the weight before stemming. Shiitake mushroom stems are very fibrous and not very pleasant to eat. However, don't throw them away! They are a great source of umami - just throw a handful in to flavor soups or stews and then strain out before serving. You can freeze them and use directly from the freezer. Best, Lynn C.
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