Category Archives: Episode

Episode 145: Bok Choy


What baby brassica simply stalks and leaves? Bok Choy! Through 50 shades of green and raw dunks, Matthew and Molly explore this underused vegetable beyond the good ol’ stir fry. spilledmilkpodcast.com
 
 
 
 
 
Matthew’s Bok Choy stir fry 
 Heat peanut oil in a wok or skillet. Add chopped bok choy stems, stir-fry
until starting to become translucent and browned (2 minutes), add
leaves and a nice dollop of Thai roasted chile paste. Toss until the
paste is well-distributed. Taste for seasoning and add more chile
paste if necessary.
 

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Episode 141: Fresh Herbs


Stephen King and Spilled Milk presents: Fresh Herbs. Molly and Matthew approach a plethora of herbs, favorite and feared, real and imagined, delicate and oppressive. Through preferences and prejudices it turns out that thyme makes fools of us all. spilledmilkpodcast.com

 

 

Molly’s and Matthew’s Stir-fried Minced Beef with Chiles and Basil 

Greek style lima beans


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Episode 139: Crepes


Back to school with French 101. Your supply list consists of a baguette, beret, neckerchief, squeegee and a fire extinguisher. Today we’ll lecture on savory and sweet crepes while Matthew’s francophile past finally comes to light. spilledmilkpodcast.com

 

 

Alton Brown’s Crepe Batter

Tortilla Crepes

Beat an egg, some cream and milk (and vanilla if you want),
dunk the tortillas, and cook in butter.

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Episode 137: Maple Syrup


 

Welcome to the Spilled Milk Sugar Bush, where we taste maple syrup of all grades and qualities and sometimes, it’s not even real. We’ve done way more research into syrup grading than you ever thought you’d want so take notes. Through sticky pours and drizzles, some strong feelings arise and things get heated. spilledmilkpodcast.com
 
 

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Episode 136: Non-Tomato Pasta Sauces Pt. 1


Today, we plate up some pasta and discuss sauces sans tomatoes. Molly fixates on spelunking while Matthew’s cookbook collection comes under fire. It’s Loren vs. Bastianich so cast your votes, boil some water and sauce it up. spilledmilkpodcast.com

 

Recipes:
 
 
Pasta Bible Pasta (aka Mezze Maniche Rigate with Scallions)
Adapted from The Pasta Bible, Silvio Rizzi
Serves 4  
Rich and buttery without being heavy, this fresh-tasting dish is good any time of year.  
 
 
- 3/4 lb mezze maniche rigate or rigatoni
- 1 bunch scallions (6 thick or 12 thin), white and light green parts only, thinly sliced
- 4 tbsp butter
- 1/2 bunch Italian parsley, minced
- 2 egg yolks
- 1/2 cup freshly grated Parmigiano-Reggiano
- salt   Melt 4 tbsp butter in a skillet over medium-low heat.
 
Add the scallions and cook gently 15 minutes, turning the heat down if the scallions threaten to brown. Let cool until merely warm (5-10 minutes; the exact temperature isn’t critical as long as it won’t fry the eggs) and stir in the egg yolks, parsley, and cheese.
 
Meanwhile, boil the pasta in a large pot of salted water. When al dente, reserve some cooking water, drain, and add the pasta to the scallion mixture. Toss well to mix, add some reserved cooking water if it seems too dry, season with salt, and transfer to 4 heated bowls

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