If we told you what it was about, it wouldn’t be mystery lunch, WOULD IT? It’s definitely more than just Matthew’s plot to get Molly to clean out his fridge. Dear God, what is that–could it be? An entire…? Recipe: Yaki Udon. www.spilledmilkpodcast.com
1 package frozen udon noodles (9 ounces)
half bunch bok choy (about 6 ounces)
4 medium asparagus spears
1/2 cup diced smoked ham
1 tablespoon neutral oil, such as canola
2 teaspoons soy sauce
1 tablespoon mirin
1 teaspoon rice wine vinegar
1. Boil a pot of water. While it’s boiling, prep the vegetables. Cut off the woody stems of the asparagus and cut the remainder into 1-inch lengths. Halve the bok choy stems lengthwise and cut into 1/2-inch dice. Slice the bok choy leaves crosswise into 1/2-inch wide strips.
2. Boil the noodles just long enough to thaw and separate, about 1 minute. Drain and rinse under cold water.
3. Heat the oil in a skillet. Add the ham, bok choy stems, and asparagus. Cook, stirring occasionally, until the ham is browned and the bok choy stems are translucent, about 4 minutes. Add the bok choy leaves and cook an additional minute. Add the noodles, soy sauce, mirin, and rice vinegar, and cook until the sauce is nearly completely absorbed, about 1 minute.
Yield: 2 servings
We love rhubarb in all its forms: stewed, roasted, in a cake, in a crumble, in a pie, churned into sherbet–and even raw. (Well, sort of.) Join us on an odyssey to the grocery store and back, and find out, once and for all, what happens when you eat a poisonous rhubarb leaf. Recipe: Rhubarb sherbet. www.spilledmilkpodcast.com
Adapted from The Silver Palate Good Times Cookbook and Molly’s sister-in-law, Susan Pollak
3 cups sliced rhubarb (from 6-7 stalks)
1 scant cup sugar
1 1/2 cups water
3 Tbsp. orange liqueur, such as Cointreau
2 Tbsp. framboise or cassis (optional)
1 Tbsp. fresh lemon or lime juice
3 Tbsp. heavy cream
Put the rhubarb in a medium saucepan. Add the sugar, 1/2 cup water, orange liqueur, and framboise. Simmer until the rhubarb is tender and almost completely falling apart, 15 to 20 minutes. Cool slightly.
Transfer the rhubarb and its cooking liquid to a food processor. Add the lemon or lime juice and cream, and process until smooth. Taste, and adjust with more lemon or lime juice or sugar as needed. Add the remaining 1 cup water, and process to incorporate.
Chill overnight; then freeze in an ice cream maker.
Note: This sherbet freezes very hard, so be sure to let it soften before trying to scoop and serve it.