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Asked Nov 18, 2024 by Deborah K.
Hi! This recipe looks amazing. I have a lot of family/friends who are gluten free - seems like it would be easy to make the tart dough with some combination of gluten free and rice flour - any suggestions? Thanks!
Answered by Elizabeth Mindreau
Hello Deborah, The French walnut tart is delicious! We have not make the tart shell using gluten-free flour, but we think it will turn out fine. Enjoy!
Read MoreAsked Nov 18, 2024 by suzanne H.
In the absence of access to fresh lemongrass, do you recommend lemongrass paste or, powdered lemongrass? Also, what about conversion proportions for recipes that call for lemongrass? Any other advice heartily welcomed.
Answered by Elizabeth Mindreau
Hello Susanne, We actually did a lot of testing of lemon grass substitutes earlier this year and, unfortunately, did not find any of them to be worth purchasing. There are many sources online that suggest using lemon zest if you can't find fresh lemon grass. One source says that it is the closest common ingredient to lemon grass but the fragrance will not be as intense and complex. They say to use about ½ teaspoon lemon zest for each stalk of lemon grass. Below is the testing information that ran in the July-August issue of our magazine. Taste Test: For Lemon Grass, Accept No Substitutes The fresh lemon grass available in the U.S. tends to be old, fibrous and woody, which is why we peel away the outer layers and even then usually discard the stalks after they have simmered in our cooking liquid. So we wondered whether any of the alternatives available at most grocery stores—including dried, powdered and pastes—were a better choice. They were not. We tested nine of them in steamed rice and found all of them lacking. Though the dried stalks had the best aroma, flavor was muted or unpleasant. Tasters described Wise Wife dried lemon grass as having a citronella candle flavor and Pride of India as acrid and bitter. Also, the dried stalks typically come in small pieces that are more complicated to steep and strain. The powdered options offered little or no flavor. Worse, Spice Way powdered lemon grass actually gave the rice a greasy texture. Meanwhile, the pastes had a sour, tinny flavor from citric acid or other preservatives, and they often contained other ingredients that muddied their flavor, including sugar, lime juice and oil. So fresh—even when it isn’t the freshest—really is best. When shopping for lemon grass, look for stalks with a firm texture, good fragrance and supple leaves. Opt for the heaviest, most bulbous stalks; older ones become lighter as they lose moisture. And use the scratch-and-sniff test: Gently scratch the base with a fingernail to see how much fragrance is released. To use fresh lemon grass, trim the base and the upper part of the stalk so only 4 to 6 inches of the bottom remain, then remove any dry outer leaves. Be sure to also bruise the stalks to release their essential oils. A meat mallet or rolling pin works well.
Read MoreAsked Nov 18, 2024 by Debra A.
The recipe calls for "1 container of oil" and 2 containers of sugar, etc. How much is 1 container?
Answered by Elizabeth Mindreau
Hello Debra, The "container" refers to the individual-sized containers of yogurt used to make this in France. Here is info from the recipe headnote – "If you’ve got a 4-ounce container of yogurt, bake the cake in a 9-by-5-inch loaf pan; if it’s a 5.3-ounce container, use a 9-inch round cake pan." You measure all ingredients using the yogurt container. If you don't have a 4- or 5.3-ounce container but you have a kitchen scale, you could weigh the ingredients – remember to multiply by the number of containers called for in the recipe. I've added inserted the specific container info and the optional weights to the ingredient list below: 4-ounce or 5.3-ounce container plain whole-milk yogurt 1 (4-ounce or 5.3-ounce) container grapeseed or other neutral oil 2 (4-ounce or 5.3-ounce) containers OR 8 / 10.6 ounces white sugar 4 large eggs 3 (4-ounce or 5.3-ounce) containers OR 12 ounces / 16 ounces all-purpose flour, plus more for the pan 1 tablespoon baking powder ½ teaspoon table salt
Read MoreAsked Nov 17, 2024 by David E.
Hi--I'm not sure if this has been answered before but I couldn't find the question. Ever since I read the late great Judy Rogers's book (cited by Chris K. in the last issue), I've been dry-brining chicken for a day and up to two. Also steak. Some people (Kenji) do it with salmon. But no one talks at length about the other spices. If, say, I want to dry-brine a pork tenderloin that has a spice or dry-herb mix in addition to salt (smoked paprika, cumin, etc.) should I just use the salt and then rub on the additional spices before cooking? Or can the whole rub be applied in advance at no loss to the flavors of those other spices? I know the meat will absorb the salt over time and change the proteins--will it also absorb the spices or kind of ignore them? ("You don't belong here!") I don't want the brightness of freshly ground spices (or dried herbs) to be lost. Thank you.
Answered by Elizabeth Mindreau
Hello David, We would not recommend dry-brining beyond 24 hours, because the meat will begin to cure and become tough. We also would not recommend seasoning the meat with a spice rub at the same time as the dry-bine. The spices will not penetrate the meat as the salt does and could become dull and muted. It's best to add the spices after you remove the dry-brined meat from the refrigerator and let it sit for an hour before roasting.
Read MoreAsked Nov 17, 2024 by David E.
Hi--I'm not sure if this has been answered before but I couldn't find the question. Ever since I read the late great Judy Rogers's book (cited by Chris K. in the last issue), I've been dry-brining chicken for a day and up to two. Also steak. Some people (Kenji) do it with salmon. But no one talks at length about the other spices. If, say, I want to dry-brine a pork tenderloin that has a spice or dry-herb mix in addition to salt (smoked paprika, cumin, etc.) should I just use the salt and then rub on the additional spices before cooking? Or can the whole rub be applied in advance at no loss to the flavors of those other spices? I know the meat will absorb the salt over time and change the proteins--will it also absorb the spices or kind of ignore them? ("You don't belong here!") I don't want the brightness of freshly ground spices (or dried herbs) to be lost. Thank you.
Answered by Elizabeth Mindreau
Hello David, We would not recommend dry-brining beyond 24 hours, because the meat will begin to cure and become tough. We also would not recommend seasoning the meat with a spice rub at the same time as the dry-bine. The spices will not penetrate the meat as the salt does and could become dull and muted. It's best to add the spices after you remove the dry-brined meat from the refrigerator and let it sit for an hour before roasting.
Read MoreAsked Nov 14, 2024 by Nicole M.
Wondering if there are any favorite recipes for a main pescatarian or vegetarian dish for Thanksgiving?
Answered by Elizabeth Mindreau
Hello Nicole, Our Oven-Poached Salmon with Thyme, Dill and Vermouth would be a wonderful main dish for a pescatarian Thanksgiving, it would serve a crowd and is versatile enough to build a full meal around. We also have a variety of delicious steamed fish recipes that you could check out on our website. For a vegetarian main, we have a several roasted whole cauliflower recipes, including this Chermoula-Roasted Whole Cauliflower, on our website as well as an elegant Butter-Roasted Cabbage with Citrus, Hazelnuts and Mustard. You could also put this stunning Zucchini and Chickpea Salad with Tahini Yogurt at the center of a meal. Another option is to build a meal around a hearty soup, one of my favorites is Chickpea and Harissa Soup (Lablabi). You could use vegetable broth in place of the chicken broth and omit the hard-boiled egg garnish. This Spicy Peanut and Vegetable Stew is another great option. We also have braised and roasted vegetable dishes like the Ligurian Potato, Green Bean and Mushroom Gratin. These are just a handful of the possibilities you have to choose from. Look around on our website and books for more ideas. Best wishes for a happy holiday!
Read MoreAsked Nov 12, 2024 by Roberta N.
I love the recipe for the German-style Winter Squash bread, it’s delicious, but I confess to being a sometimes-lazy cook and even though I know substitutions are sometimes a ridiculous ask, all the same would it be possible to substitute a good quality pumpkin purée like Libby’s for the squash in the recipe?
Answered by Elizabeth Mindreau
Roberta – we are so happy that you enjoy the German-style Winter Squash recipe! We believe that no cook is a lazy cook and there is no shame in using substitutions! I just spoke with the developer of this recipe and she said that although we say not to use canned squash in the recipe headnote, she thinks it should work just fine. If the canned squash is really wet, she suggests putting it in a fine-mesh strainer lined with paper towel or a coffee filter to let the water drain off. You only need 1 cup (230 grams) so remember to weigh/measure that out. We have not made this recipe with canned squash, so we cannot say for certain how it will turn out. Let us know how it goes!
Read MoreAsked Nov 11, 2024 by Phil F.
My family and I have really enjoyed the Roasted Chicken with White Wine Jus recipe from Milk Street 365, and we'd like to make it for a larger group than 4. Could this recipe double with a second chicken on the same baking sheet? If so, are there any recommended adjustments in cooking time or temperature? Thank you!
Answered by Elizabeth Mindreau
Hello Phil, We are so pleased that you and your family enjoy the Roasted Chicken with White Wine Jus recipe. You can definitely double the recipe with a couple of nuances. Doubling the recipe will produce twice as much fat from the roasted chickens. Deglaze the baking sheet with half of the wine (3/4 cup) before pouring it into a saucepan. Let the saucepan sit to allow the grease to rise to the top. Skim most of this off before stirring in the remaining 3/4 cup of wine and reducing the sauce. It might take longer than 8 minutes to reduce by half because of the increased volume. As always, keep an eye on the visual cues in the recipe. Let us know how it turns out!
Read MoreAsked Nov 04, 2024 by Felix D.
In the 1960s my mother had a catering business--I was in my mid-teens--and she developed this chicken pie recipe that neither my sister nor I have been able to decipher, particularly the pie crust. She would pressure cook an entire chicken and carefully shred it by hand. Then she would add it to a sofrito made of onions peppers and garlic. It was rich and savory. She would then place it into a pie crust and cover it with a second sheet of crust, wash it with egg , and placed it in the oven to brown it. The crust was almost caky and rise slightly, and had a sweet undertone. It was definitely not a cake because she would roll it out like a regular crust. Neither was it puff pastry. It was delicious hot, but even better cold the next day. She told us that most of her recipes were inspired by a 1940s Cuban cook book called “Cocina al Minuto”, but I bought a copy and cannot find anything like it. Can you help me figure this out or do you have any ideas of how to obtain a pie crust like that, considering that I am not a baker?
Answered by Elizabeth Mindreau
Hello Felix, That sounds delicious! I believe the recipe you describe is called pastel de pollo cubano. We found this description online (from the first link below) – "Cuban Chicken Pie is totally different from what we non-Cubans think of as chicken pie…there’s no cream, no carrots and celery and the crust is totally different, more cake-like, than short and flaky." We do not have a recipe for the pastel at Milk Street, but I did find recipes available online and in Cuban cookbooks published in English. A book called "Eating Cuban" by Beverly Cox and Martin Jacobs has a recipe that sounds just like your description. Perhaps you could find it at your local library. Here are a couple of links to recipes that also sound like your Mom's: https://goddesscooks.com/2015/11/28/pastel-de-pollo-cubano-cuban-chicken-pie/ https://folklife.si.edu/magazine/forklife-cuban-pastel-de-pollo A Get-Out-of-Trouble Pie for Trying Times Hopefully this helps you and your sister to be able to make your mother's chicken pie again. Let us know how it turns out!
Read MoreAsked Nov 02, 2024 by John G.
Hi, A couple of questions on the gorton recipe. 1. Can ground pork (if not too lean) be used in place of the pork shoulder/butt? My grocery store usually doesn't have them as small as 2lbs. 2. In the TV episode, what was the type/brand of lard Christopher mentioned as being the better choice for this recipe?
Answered by Elizabeth Mindreau
Hello John, 1) Ground pork, as well as tenderloin or pork loin, would be too lean. This dish really requires the fat from the pork shoulder to make it rich and spreadable. Perhaps you could ask a butcher to cut you a 2-pound pork shoulder. Or if you can't get a small enough shoulder, you could use the amount you need for this recipe and then freeze the remaining pork shoulder and use it for something else. 2) Chris suggests getting leaf lard from a butcher rather than using the lard you usually can find at a grocery store. I've attached a link from the Spruce Eats website with information about leaf lard. https://www.thespruceeats.com/what-is-leaf-lard-2216904
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