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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Episode 135: Toast


This week, we tackle yet another trendy topic and discover that toast abuse is real. But we still aren’t sure if it’s worth $4 a slice or which method is best for getting that perfect crisp, though John Thorne seems to have some strong toasty opinions. And Radio Lab, just remember that imitation is the sincerest form of flattery. spilledmilkpodcast.com

 

 

This American Life – Episode 520: “No Place like Home”

“Pot on the Fire” by John Thorne


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Episode 134: Celery


More than just mirepoix, we seek to celebrate celery in all its stringy, crunchy glory. On a journey through its leaves, seeds and stalks, listen as we crunch away chatting about the merits of de-stringing, chopping and puppetry. EXPLICIT. spilledmilkpodcast.com

 

Recipes

Fuchsia Dunlop’s Send the Rice Down from “Every Grain of Rice”

Marcella Hazan’s Braised Celery from Food52 


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Episode 133: Oatmeal Cookies


 We make good on our promises so it is time to discuss oatmeal in cookie form. Have you ever been lured and deceived by raisins? Do you know where no bake cookies come from? How about the fighting capabilities of Sesame Street characters? Take a listen as we taste and chat over these grandmotherly delights. spilledmilkpodcast.com

 

 

Oatmeal Chocolate Chip Cookie* from The Grand Central Baking Book 

*Matthew’s Note: This is an approximate recipe. Note that cookies look way underbaked when done, and you shouldn’t put white chocolate in anything. 

Easy Oatmeal Cookies – source unknown

1 cup (8 oz) butter, softened

1 cup (7 oz) sugar

1 tsp vanilla

1 cup (5 oz) flour

1/2 tsp baking soda

1/2 tsp kosher salt

2 cups (7 oz) rolled oats


Preheat oven to 350. Using a large spoon or spatula, blend butter,
sugar, and vanilla in a large bowl until well mixed. Stir in flour,
baking soda, and salt; mix thoroughly. Stir in oats.


Form dough into small balls, about one inch diameter, and place two
inches apart on an ungreased baking sheet. Flatten balls slightly with
fingers (dampen fingers with cold water if dough is sticking). Bake
for 10-12 minutes until the edges are light brown. Cool on the baking
sheet for 1-2 minutes, then transfer to a wire rack.


Note: I used old fashioned rolled oats; some recipes call for
quick-cooking. I think any kind of rolled oats would work.


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Episode 131: Gushing Candies


Today we discuss extreme exploders, hopped up with high fructose corn syrup and 1% real fruit juice. Those whirling, squirting, leaking, tingling and fizzing flavors that dance on your taste buds provide a science experiment in candy form that could very well blow your mind. spilledmilkpodcast.com

 

 

 

 


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Episode 129: Pretzels


Is it a bird? Is it a plane? It’s The Pretzel! He is here to save the day from the Snack Artist’s nefarious plan to take over the world with honey mustard pretzel minions. But where is The Pretzel’s trusty sidekick, Peanut Butter Pellet? Tune in to find out! spilledmilkpodcast.com

 

 

 

 

Pretzels Tasted

Rold Gold sticks
Safeway Snack Artist mini twists
Snyders of Hanover sourdough
Trader Joes Peanut Butter Pretzels

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Episode 128: Lemonade


When life gives you powder… you eat it from the can. This week’s topic is Lemonade where we discover yet again that Matthew is a snob with atrocious pickup lines while Molly ponders the Mystery of the Missing Pink Lemons. Taste the thirst. EXPLICIT. spilledmilkpodcast.com

 

 

 

Matthew’s Method – Sliced lemons, mashed and strained with sugar and water (sparkling or still)
Molly’s Method- Simple syrup, lemon juice, sparkling water (try rosemary infused simple syrup)
Matthew’s Arnold Palmer – Equal parts brewed black tea and lemonade with a dash of simple syrup
 
 

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Episode 127: Oatmeal


Rise and Shine! This week, we embark an another oat based breakfast, this time the gloopy variety. Our slightly snobby hosts prefer posh and steel-cut though they may deign to sample some of that instant flavored stuff. The Podcast, out! (drops mic) www.spilledmilkpodcast.com 

 

 

 

 

 

Recipes and Links

April Bloomfield’s Porridge

Megan Gordon’s steel-cut oatmeal

Serious Eats slide show of Oatmeal toppings


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