Milk Street RecipesAsked Jul 09, 2024 by Anthony Z.
Today's Kitchen Minutes discussed the ricotta-semolina cheesecake that dates all the way back to Milk Street: the New Home Cooking. I made this years ago and for both me and my wife, the Marsala was overpowering, but we loved the texture. Should we simply omit it? Replace it with vanilla or lemon extract, and if so, how much?
Thank you for your help.
Answered by April Dodd
Anthony - I love this recipe, too! My first recommendation would be to try making it with a dry sherry, which has a less strong flavor and aroma than Marsala. If you fear it will still be too strong, decrease it to 1 tablespoon of sherry + 1 teaspoon of vanilla extract.
-April D.
Read MoreAsked Jun 22, 2024 by Elissa K.
Christopher mentions a Zucchini’s with mint and beans he ate in recent trip to Italy.. I would love more detail or a recipe please ! Elise
Answered by Matthew Card
Hi Richard,
The amount is embedded in the steps. Its 3/4 cup.
Thanks, MC
Read MoreAsked Jun 13, 2024 by Joanne G.
How soon after an issue comes out can you post the recipes on line?
Answered by April Dodd
Hi Joanne - we aim to post recipes from magazine issues online very shortly after the magazine issue in which they appear lands on your doorstep. For example, the Charred Zucchini Dip recipe from the July/August issue is already up on our website. I hope that helps!
-April D.
Read MoreAsked May 07, 2024 by Thomas D.
Hi Guys,
I don't see anywhere to rate recipes in the magazine but thought I'd seen something somewhere? In any case, I attempted the Spinach and Ricotta Dumplings from the May/June issue and...it seems I had the same success you indicated you originally had...they disintegrated in the poaching water. The only things I modified is that I made them a day ahead and put in the fridge overnight. I also left out the salt in the water (as the palline seemed a bit salty on its own). I hadn't actually read the full article before making these but, it doesn't seem that would have helped. I thought perhaps I'd omitted the 1/4 cup of flour (as a possible binding agent).
In any case, we ended up with slightly cheesy spinach mush...not one of my (or your) best recipes. Perhaps there needs to be some large CAUTION signs. On a positive note, the wine and the Caesar Salad were good:-( I only cooked 1/2 the dumplings and have frozen the rest. If you have any suggestions as to how I might salvage the remaining dumplings, I'd be interested...otherwise...perhaps filling for a lasagna.
Thanks,
Tom
Answered by Chris Kimball
Hi,
I'm sorry for the late response! Store brands of ricotta can contain wildly different amounts of liquid and, in some cases, thickeners to stabilize the texture. We've updated the original recipe from the magazine by adding an additional 1/2 cup flour to firm up the texture. You can find the updated recipe here: https://landmark-pulse.live/recipes/spinach-ricotta-dumplings-tomato-sauce-palline-al-verde%3C/p%3E%3Ca class="QaQuestionCard_readMore__56Il_" href="/discussion/milk-street-recipes/pasta-without-the-pasta-fail">Read More
Asked May 03, 2024 by James M.
What would be the measurements in weight of spelt flour and all-purpose flour if I wanted to use each in equal portions; meaning making the loaf cake with half spelt and half all-purpose flour. Also, would this recipe work if I substituted allulose for the sugar?
Answered by Chris Kimball
I had to look this one up. Spelt flour weighs in close to 200 grams (194) per cup whereas AP is around 130 grams (we say 130 grams and King Arthur says 140 grams).
Read MoreAsked Apr 28, 2024 by Stachia C.
I am allergic to citric acid -- no lemon, no lime, no orange, no pineapple, no hibiscus, rose hips etc. Is there a way to make a cocktail sauce (or something to dip shrimp in) without lemon,?
Answered by Chris Kimball
Hi,
Are you OK with vinegar? I typically blend ketchup, a little grated garlic, prepared horseradish (the refrigerated stuff), a little fresh thyme and a pinch of sugar. Also, a little hot sauce if you want it extra spicy!
Read MoreAsked Apr 26, 2024 by John G.
I made the Oven-Fried Chicken Wings recipe using the cornstarch. When removing from the oven, I did notice the crispness of the skin. I immediately tossed in the sauce until it was (mostly) absorbed as the recipe stated. The problem is that immediately turned the crispy skin completely soggy again. Is this expected or did I do something wrong that might have caused it? I was really hoping it would maintain some crispness despite the sauce.
Answered by Chris Kimball
I use the Vietnamese stir fried chicken wings where the fried wings are finished in a wok with the sauce. They remain pretty crispy although any sauce is going to take some of the crispiness away. You could try this method and use much LESS sauce. The sauce in the Vietnamese version is powerful and not too sweet which means you can use less and it won't penetrate the skin as much.
Read MoreAsked Apr 24, 2024 by Deglin K.
Love the site, experience and recipes. Sadly, I have recently been diagnosed with Chronic Kidney Disease (CKD). This effective means much less sodium and for me inparticular, less protein.
While there a many recipes, they tend to be bland. I've been surprised to learn that per 3 oz serving, the amount of protein per serving is as follows:
Chicken, 28 grams; Steak, 26; Turkey, 25; Lamb, 23; Pork, 22; Salmon, 22; Tuna, 22; shrimp, 20; and Lobster, 16.
Please consider some focus on CKD recipes and ideas. Lots of pre/diabetes patients would love your help!
Answered by Elizabeth Mindreau
Hello Deglin.
We are very sorry to hear about your diagnosis. Unfortunately, we are not qualified to develop recipes for specific dietary needs. Most of our savory recipes are very adaptable though and we have a lot of vegetable and grain dishes that could perhaps fit within your dietary guidelines. We wish you all the best.
The Milk Street Team
Read MoreAsked Apr 11, 2024 by Leslie J.
I have made the Thai-Style Coconut and Chicken soup recipe twice now. I got so little liquid out of the 2.5 cups of shredded coconut and 3 cups of warm water the first time I made the recipe, I changed blenders to make this recipe the second time, to see if the first blender had just not done a good job of grinding the coconut. The second blender did not get me any more coconut liquid than the first blender. I did not measure the amount of liquid either time, but I feel like I was only able to strain out about 1/3 cup of coconut milk from the blended shredded coconut. About how much liquid do you expect to get when you blend the shredded coconut with the warm water?
thank you for any information you can provide. Leslie
Answered by Lynn Clark
Hi Leslie -
I checked in with the recipe developer and they said that you should have 2 ½ cups coconut milk after straining. If you're only getting ½ cup, she thinks you mightneed to let soak longer to soften the shreds. We also want to ensure that you are using \unsweetened\ shredded coconut.
Best,
The Milk Street Cooking Team
Read MoreAsked Apr 11, 2024 by Helena K.
I followed the recipe and using sweet paprika and 1/2 tsp of cayenne, made the sauce quite hot. I then looked up the Keralla-style chicken recipe and it only called for sweet paprika and 1/4 tsp of cayenne, which would have been more to my tastes. Not sure if both recipes were to be 1/2 or 1/4 cayenne with sweet paprika to substitute for the Kashmiri chilli powder.
Answered by Lynn Clark
Hi Helena -
Sometimes we modify the substitution depending on each individual recipe's goals as the substitution is technically 1/4-1/2 teaspoon of cayenne. So it is correct that we called for 1/4 teaspoon cayenne in the Kerala-style chicken and 1/2 teaspoon in this recipe. Feel free to reduce the amount of cayenne to your own tastes.
Best,
The Milk Street Cooking Team
Read More 
