Category Archives: Recipe

Bitter greens recipes from episode 88

Braised Endive with Prosciutto

Sauteed Escarole and Radicchio with Lemon

Yes, this sounds like a lot of butter and oil. Trust me.

1 head escarole, halved lengthwise, cored, and cut crosswise into 3/4-inch strips
1 head radicchio, halved lengthwise, cored, and cut crosswise into 3/4-inch strips
3 tablespoons butter
3 tablespoons olive oil
salt
2 tablespoons juice from 1 lemon, or more to taste

In a large skillet (preferably not nonstick), heat the butter and oil over medium-high heat. When the butter is melted and bubbling, add the greens and a generous sprinkle of salt. Cook until wilted, juicy, and starting to brown, 5 to 10 minutes (cooking time depends on the heat of your burner, size of your skillet, and size of your bunches of greens, but it’s hard to overcook them, so chill out.). Off the heat, stir in lemon juice and additional salt to taste.

Yield: 4 servings

Penne with Endive and Ham
Adapted from Italy Al Dente, Biba Caggiano

1. Heat several tablespoons of olive oil in a large saute pan. Add 3/4 pound shredded belgian endive. Cook until wilted. Add 2 ounces diced black forest ham and cook a couple more minutes. Add 1/2 cup white wine and 2 teaspoons fish sauce. Add 1/3 cup heavy cream and 1 cup low-sodium chicken broth. Bring to a boil, reduce to a simmer, and simmer until reduced to pasta-coating consistency, about 10 minutes. Remove from heat. Stir in 1 tablespoon butter, 1/4 cup grated Parmigiano-Reggiano, and salt and pepper to taste.

2. Meanwhile, boil 1 pound penne rigate in salted water until al dente. Drain and add to the sauce, cooking them together in the saute pan until the pasta is well coated. Serve with additional grated Parmesan.

Yield: 4 servings

Banana recipes from episode 86

Bananas Foster II

BANANA BREAD WITH CHOCOLATE AND CRYSTALLIZED GINGER

2 cups unbleached all-purpose flour
3/4 cup granulated sugar
3/4 tsp. baking soda
1/2 tsp. salt
3/4 cup chocolate chips
1/3 cup finely chopped crystallized ginger
2 large eggs
1 1/2 cups well-mashed banana (from about 3 large, ripe bananas)
1/4 cup full-fat plain yogurt
6 Tbsp. unsalted butter, melted and cooled slightly
1 tsp. pure vanilla extract

Set a rack in the center of the oven, and preheat the oven to 350°F. Grease a standard-size loaf pan.

In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add the chocolate chips and crystallized ginger, and whisk well to combine. Set aside.

In a medium bowl, lightly beat the eggs with a fork. Add the mashed banana, yogurt, butter, and vanilla, and stir to mix well. Pour the banana mixture into the dry ingredients, and fold gently until just combined. Do not overmix. The batter will be thick and somewhat lumpy, but there should be no pockets of unincorporated flour. Scrape the batter into the prepared pan, and slide it into the oven. Bake until the loaf is a deep golden brown color and a toothpick inserted into the center comes out clean, about 50 minutes to 1 hour.

Cool the loaf in the pan on a wire rack for 5 minutes. Run a thin knife around the sides of the pan to loosen the loaf, and tip it out onto the rack to cool completely.

Yield: 1 loaf

Episode 83: Shrimp


Any episode that includes the question “do you prefer head-on or headless?” has got to be pretty good, right? We dive into the undersea world of shrimp and surface with a briny hangover and a couple of pretty awesome recipes. Recipes: Rick Bayless’s Shrimp with Mojo de Ajo, Kasma Loha-unchit’s Hot and Sour Shrimp Salad. www.spilledmilkpodcast.com

Rick Bayless’s Shrimp with Mojo de Ajo: http://www.food.com/recipe/shrimp-with-sweet-toasty-garlic-camarones-al-mojo-de-ajo-135089
Kasma Loha-unchit’s Hot and Sour Shrimp Salad: http://www.thaifoodandtravel.com/recipes/shrmpsal.html

Check out this episode

Cornbread recipes from Episode 81

To order Rhode Island-style white flint jonnycake meal (which makes the best Southern-style cornbread), try Gray’s Grist Mill or Kenyon’s Grist Mill. For northern-style cornbread, we recommend Arrowhead Mills.

East Coast Grill Cornbread (via the New York Times)

Southern-Style Skillet Cornbread
From Serious Pig, by John Thorne

4 ounces (about 1 cup) stone ground cornmeal
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 tsp kosher salt
1 large egg
3/4 cup buttermilk
1 tablespoon lard, rendered bacon fat, or peanut oil

1. Preheat oven 425°F. Add the fat to an 8-inch cast iron skillet and place in the preheating oven.

2. Combine the cornmeal, cream of tartar, baking soda, and salt in a large bowl. Whisk together the egg and buttermilk in a liquid measuring cup. When the oven is ready, dump the wet ingredients all at once into the dry ingredients, whisk until just combined, and let sit one minute. Remove the skillet from the oven, carefully pour the batter into the skillet, and return to the oven. Bake 20 minutes, then immediately flip the cornbread out onto a plate and serve.

Yield: 2 to 4 servings, depending whether you’re serving it as a main or side dish.

Brownie recipes from episode 80

Alice Medrich’s New Classic Brownies (we recommend parchment paper instead of aluminum foil)

Kate’s Brownies
Adapted from Katharine Hepburn

1 stick (113 grams) unsalted butter
2 ounces (55 grams) unsweetened chocolate, coarsely chopped
1 cup minus 2 Tbsp. (175 grams) sugar
2 large eggs
1/2 tsp. vanilla extract
1/4 cup (35 grams) all-purpose flour
1/4 tsp. table salt

Preheat the oven to 325°F. Lightly butter an 8-inch square baking dish, or grease it with cooking spray. Cut a rectangle of parchment paper to line the bottom and two sides of the dish, leaving a little overhang. Press the parchment paper into the dish. Lightly grease the parchment paper.

In a medium (2 1/2- to 3-quart) saucepan, warm the butter and chocolate over low heat, stirring occasionally, until fully melted. Remove the pan from the heat. Add the sugar, and stir well. The batter will look gritty. Add the eggs and the vanilla, and stir to blend completely. Stir in the flour and salt. The batter should now be very smooth. Pour it into the prepared pan, tilting the pan as necessary to ease the batter out into the corners, and then bang the pan straight down on the countertop a couple of times, to release any air bubbles.

Begin checking the brownies after 25 minutes, inserting a toothpick into the center to test for doneness. They’re ready when the toothpick comes out clean. The original version of this recipe says to bake them for 40 minutes, but mine are generally ready between 30 and 35 minutes. In any case, when yours are ready, remove the pan from the oven, and allow to cool completely on a wire rack–and I mean completely, or else they’ll be too fragile to cut. When they’re cool, loosen along the edges with a thin knife, pull up the parchment paper to lift the brownies from the pan, and cut them into squares.

Yield: 16 squares

Brussels sprouts recipes from Episode 77

SHREDDED BRUSSELS SPROUTS WITH KIMCHI

2 tablespoons butter
1/2 cup napa cabbage kimchi, roughly chopped
1 pound brussels sprouts, trimmed and cut crosswise into 1/2-inch shreds
salt

Melt the butter in a large skillet over medium heat. Add the kimchi and cook until beginning to soften, 2 to 3 minutes. Add the brussels sprouts and cook until they turn bright green, about 2 minutes. Add 2 tablespoons water, cover, and cook until the brussels sprouts are al dente, 2 to 4 minutes, adding more water if necessary. Season with salt to taste.

Yield: 2 to 4 servings as side dish.

CREAM-BRAISED BRUSSELS SPROUTS
Adapted from All About Braising

First things first: buy good sprouts. They should feel firm and have tight, shiny-edged leaves. I like to buy medium-size ones, with heads that measure, say, 1 to 1-1/4 inches in diameter. You could buy littler ones, if you like, but don’t buy them any bigger. I find that the larger they are, the stronger–i.e. more bitter–their flavor. My dad used to come home from the grocery store with big, hoary, loose-leafed, air-headed sprouts, and it made me crazy. Do not do that.

These sprouts would be delicious alongside most any meat that typically graces the holiday table: beef, turkey, ham, lamb, you name it. And with a crusty hunk of bread and some cold leftover chicken, they also make for a warming Sunday lunch. We gave it a trial run just for you, and I actually had to remove the serving dish from the table to keep us from eating the whole thing.

1-1/4 pounds Brussels sprouts
3 tablespoons unsalted butter
1/4 teaspoons coarse sea salt, plus more to taste
1 cup heavy cream
1 tablespoon fresh lemon juice, or more to taste

First, prep the Brussels sprouts. Trim the stem end of each sprout and pull off any ragged or nasty outer leaves. Cut the sprouts in half from stem end to tip, and then cut each half in half again. Ultimately, you want little wedges.

In a large (12-inch) skillet, melt the butter over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are nicely browned in spots, about 5 minutes or so. I like mine to get some good color here, so that they have a sweetly caramelized flavor.

Pour in the cream, stir to mix, and then cover the pot. Reduce the heat to low or medium low: you want to keep the pan at a slow simmer. Braise until the sprouts are tender enough to be pierced easily with the tip of a paring knife, about 30-35 minutes. The cream will have reduced some and will have taken on a creamy tan color.

Remove the lid, and stir in the lemon juice. Taste for seasoning, and adjust as necessary. Let the pan simmer, uncovered, for a minute or two to thicken the cream to a glaze that loosely coats the sprouts. Serve immediately.

Yield: 4 to 6 servings, depending on what else is on the plate.

HASHED BRUSSELS SPROUTS WITH POPPY SEEDS AND LEMON
Inspired by The Union Square Cafe Cookbook

This recipe has brought many skeptics over to the pro-sprouts team. If you find yourself likewise converted and hungry for more, try this, this, or this. A whole universe is opening before you.

About 1-1/4 pounds Brussels sprouts
1-1/2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 medium garlic clove, minced
1 tablespoon poppy seeds
1/4 cup white wine
1/4 tsp salt

Cut the stems from the Brussels sprouts and remove any blemished leaves. When all the sprouts are trimmed, you should be left with about 1 pound total. Halve each sprout lengthwise, and slice each half into thin slices, about 1/8 inch thick; or, alternatively, hash them in a food processor fitted with the slicing disc attachment.

In a large bowl, toss the hashed Brussels sprouts with the lemon juice.

In a large skillet or saute pan, warm the olive oil over high heat, almost to the smoking point. Stir in the hashed sprouts, garlic, and poppy seeds. Add the wine, and cook for about 3-4 minutes, stirring constantly, until the sprouts are bright green and lightly softened but still barely crunchy. Reduce the heat to low, season with salt, and cook for 1 minute more. Remove the pan from the heat, and serve.

Yield: About 4-6 servings.

Episode 71: Granola Bars


When we were in grade school, bringing a granola bar in your lunch box was a key factor in the daily struggle to avoid ostracism. But you had to pledge to one of the rival gangs: the Crunchies, the Chewies, or the Kudos. Learn about our secret gang tattoos and…actually, we just eat a bunch of granola bars. http://www.spilledmilkpodcast.com


Chewy Granola Bars with Pecans, Chocolate, and Cherries: http://orangette.blogspot.com/2012/05/you-know-me-well.html

Check out this episode

Episode 69: Meatballs

What makes a meatball tender and juicy? The Filler Man knows. We discuss how to make them, how to cook them, and then things get a little bulgur. Recipes: Chicken and Spinach Meatballs; Cafe Lago Meatballs. www.spilledmilkpodcast.com

Recipes:

Chicken and Spinach meatballs

SPAGHETTI WITH CAFE LAGO MEATBALLS

For sauce:
2 (28-ounce) cans whole peeled tomatoes, finely chopped, with their juices
10 Tbsp. unsalted butter
2 medium yellow onions, halved and peeled
1/2 tsp. table salt

For meatballs:
1 cup fresh bread crumbs
1/3 cup whole milk, or more if needed
1/2 lb. ground pork
1/2 lb. ground beef
1 cup finely ground (not grated) Parmigiano Reggiano, plus more for serving
1/3 cup finely chopped Italian parsley
1 tsp. table salt
5 grinds black pepper
2 large eggs
2 large cloves garlic, pressed

To serve:
1 lb. dried spaghetti

To make the sauce, combine the tomatoes, their juices, the butter, onion halves, and salt in a large, wide pan, such as 5-quart Dutch oven. Place over medium heat and bring to a simmer. Cook, uncovered, at a slow but steady simmer, stirring occasionally, for about 45 minutes, or until droplets of fat float free from the tomato. Taste for seasoning. Remove and discard the onion (or eat them, if desired). Using an immersion blender, process briefly to break up any chunks of tomato. (Alternatively, the back of a wooden spoon works, too.) The sauce will not be perfectly smooth, but its texture should be even.

While the sauce cooks, make the meatballs. Put the breadcrumbs and milk in a small bowl, and stir to moisten the crumbs evenly. Set aside for 10 minutes, or until the crumbs are swollen and thoroughly saturated.

Put the ground meats in a large bowl. Break them up into chunks. Add the Parmigiano Reggiano, parsley, salt, and pepper.

In a small bowl, beat the eggs well with a fork. Add the garlic, and beat to mix. Pour into the bowl with the meat.

Using your hands, squeeze the milk from the bread crumbs, reserving the milk. Add the bread crumbs to the bowl with the meat.

Holding your hand in a claw shape (fingers separated, tensed, and slightly bent) and moving in a strong, quick stirring motion, mix the meats and their seasonings. When the mixture looks well combined, pick it up and turn it over in the bowl, and then mix some more. (Turning it over helps to ensure that no ingredient settles to the bottom and clumps there.) This stirring process should be fairly brief; do not work the meat until it smears on the side of the bowl. Chill until the sauce is ready.

When the sauce is ready, remove it from the heat, and keep it close at hand. Remove the meatball mixture from the refrigerator. Moisten your hands with the reserved milk, and then pinch off bits of the mixture and gently roll them into golf ball-size meatballs. Place the meatball in the pan of sauce. Repeat, arranging the meatballs in a single layer in the pan of sauce. Return the pan to the heat, cover, and simmer gently for 10 to 15 minutes, or until the meatballs are cooked through and no longer pink inside.

Cook the spaghetti in salted boiling water. Drain, and transfer to a serving bowl. Spoon desired amount of sauce onto the pasta, leaving the meatballs in the pan, and toss well. Divide among plates, and top with meatballs and Parmigiano Reggiano.

Note: If possible, make the meatballs and sauce a day ahead, or even a few hours ahead, and chill until ready to use. Reheat gently on the stovetop.

Yield: 4 to 6 servings

Episode 66: Spinach

It’s green. It’s leafy. It makes your teeth feel like you’ve been slimed, Ghostbusters-style. Join us as we savor an all-spinach lunch, straight from President Taft’s bathtub. www.spilledmilkpodcast.com

Recipes:

Fergus Henderson’s Spinach Gunge
Ohitashi from Just One Cookbook
Spinach with Sesame Sauce from Just One Cookbook

Episode 64: Asparagus

Everyone knows that size doesn’t matter, except when it comes to asparagus. This week on Spilled Milk, we’re discussing the finer points of our favorite spring vegetable: to snap or to cut, to peel or not to peel, to roast or to butter-poach, and why does my urine smell so weird? Recipes: Salt and Sugar Cured Asparagus; Asparagus in Bed. EXPLICIT. www.spilledmilkpodcast.com

Asparagus in bed: http://www.rootsandgrubs.com/2011/06/01/everythings-better-in-bed/
Salt and sugar-cured asparagus: http://www.gilttaste.com/stories/322-salt-and-sugar-cured-asparagus-poached-in-butter