Like a zombie rising from your natto bowl, it’s Scary Food II, and this time, thanks to listener calls, it’s personal. Claire is afraid of lasagna. Jenna had an encounter with an unspeakable Finnish dessert. And Iris loves sukiyaki, except when…well, tune in. www.spilledmilkpodcast.com
Noodle, noodle, noodle all day. We’re boiling up instant ramen. But wait! This isn’t (just) our junk food tendencies taken to their inevitable final destination. We found some instant ramen with real depth. Dive into a cup noodle with us. www.spilledmilkpodcast.com
What’s a carrot’s evil twin? That’s right, a parsnip! But they’re far from evil. We love these sinewy roots roasted, pureed, mashed, stewed, and sauteed, and we’re going to tell you how to select them and where you can st–er, how to cook them. (As Ira Glass likes to say, this episode acknowledges the existence of sex.) Recipe: Parsnip puree. www.spilledmilkpodcast.com
1 pound parsnips, peeled, ends trimmed, and cut into 1/2-inch dice
1.5 cups vegetable stock
1/4 cup heavy cream
2 tablespoons unsalted butter
Salt, to taste
1. Place the parsnip chunks and vegetable stock in a medium saucepan and bring to a simmer over medium heat. Reduce heat and simmer uncovered, stirring occasionally, until the parsnips pierce easily with a fork, 20 to 25 minutes.
2. Strain the stock into a bowl and place the parsnips in a food processor. Add the cream, butter and salt to taste. Process until very smooth, about 2 minutes, adding back the stock until the purÃ©e reaches the desired consistency. Keep in mind that the purÃ©e will be somewhat thinner after you sieve it.
3. Using a rubber spatula, work the puree through a fine-mesh sieve into a bowl. Taste for salt and serve immediately.
Yield: 1.5 cups