cooking with wskg

Episodes

Cook’s Country Shrimp Tacos (Ep 1305)

By Bailey Normann | October 15, 2020

Shrimp Tacos
SERVES 4 to 6
We were inspired by a brilliant taco-shop recipe for shrimp tacos that combined the best characteristics of a taco and a quesadilla, boasting crisped corn tortillas, gooey melted cheese, and a fiesta of saucy shrimp, shredded lettuce, diced avocado, and chopped fresh cilantro. To achieve results this good without any risky, time-consuming stovetop batch cooking, we turned to the oven. We placed six tortillas on each of two oiled rimmed baking sheets and topped them with cheese and a quick-cooked shrimp filling before baking them until the tortillas crisped and the cheese melted. Topping our “tacodillas” with shredded lettuce, fresh cilantro, and diced avocado just before serving allowed us to combine the vibrancy of a taco with the warmth and comfort of a quesadilla. We developed this recipe using Mission White Corn Tortillas, Restaurant Style, but any 100 percent corn tortillas will work here.

Episodes

Milk Street Best European Desserts (Ep 405)

By Bailey Normann | October 12, 2020

German Apple Cake (Apfelkuchen)
Start to finish: 2 hours 30 minutes | Makes one 9-inch tart
Apfelkuchen, or apple cake, is a classic German sweet of which there are numerous versions. We were particularly fond of Luisa Weiss’s recipe in “Classic German Baking,” which is her adaptation of a recipe she found on a package of almond paste. Almond paste gives the cake’s crumb a custardy richness, a moist, tender texture and a pleasant—but not overpowering—almond fragrance and flavor. Tangy-sweet sliced apples are fanned on top of the batter and baked into the surface to elegant effect. You will need an apple corer to punch out the cores from the apples before halving them.

Episodes

Cook’s Country Grilled Jerk Chicken (Ep 1304)

By Bailey Normann | October 6, 2020

Grilled Jerk Chicken
SERVES 4
Our bold, spicy-but-nuanced grilled jerk chicken starts with the jerk paste. We blended fiery habaneros (more readily available and less intense than the traditionally used Scotch bonnet peppers), scallions, and garlic with 10 whole thyme sprigs for a big herby punch that didn’t require time-consuming leaf-picking. Soy sauce added depth, cider vinegar contributed brightness, and warm spices (allspice, cinnamon, and ginger) provided the characteristic jerk flavor while brown sugar rounded out the spicy edge. After marinating bone-in chicken pieces in the paste, we first cooked the chicken on the cooler side of the grill, covered, which helped the marinade to stick to the chicken and not slide off over direct heat and burn. Once the chicken was cooked through, we brushed it with a little reserved marinade for a fresh burst of jerk flavor and seared it on the hotter side of the grill.

Episodes

Milk Street Everyday Middle Eastern Cooking (Ep 404)

By Bailey Normann | October 5, 2020

Palestinian Upside-Down Chicken and Rice (Maqlubeh)
Start to finish: 2 hours (30 minutes active), plus resting
Servings: 8
Maqlubeh translates from the Arabic as “upside down,” which describes how this traditional multilayered rice dish is served. Though our streamlined recipe still requires a small investment in ingredients and prep, the work mostly is front-loaded and produces a one-pot dish impressive enough for a special occasion. For proper cooking, it’s important to use a pot 9½ to 11 inches in diameter and 4 to 6 inches deep. After searing and removing the chicken, we line the bottom of the pot with a parchment round to guarantee that the rice, which forms a crisp, browned bottom layer, does not stick when the pot is inverted for serving. If you prefer, you can serve directly from the pot, but we still recommend lining the bottom of the pot with parchment.

Cook’s Country Adjaruli Khachapuri (Ep 1303)

By Bailey Normann | September 29, 2020

Adjaruli Khachapuri
SERVES 6
Adjaruli khachapuri is a boat-shaped bread stuffed with melted cheese hailing from the country of Georgia in the Caucasus region of central Asia. When the bread is still hot from the oven, the molten cheese is topped with an egg and butter and stirred together tableside. Diners then tear off chunks of the crust to dunk into the gooey cheese. For our version, we used a simple pizza dough since it was easy to shape, provided structure to contain the oozy cheese, and had a satisfyingly chewy texture and mild flavor. We found that a mixture of mozzarella and feta approximated the briny, salty tang and stringy texture found in traditional Georgian cheeses such as sulguni and imeruli.

Episodes

Milk Street From Spain with Love (Ep 403)

By Bailey Normann | September 28, 2020

Weeknight Paella (Chicken and Bean Paella)
Start to finish: 1½ hours | Servings: 4
Outside of Spain, paella is considered a luxurious dish, loaded with seafood, scented with pricy saffron and served as an event in and of itself. Its beginnings, however, are more humble. The one-pan dish was prepared by Valencian farm workers as a midday meal. This type of paella, called paella Valenciana, still is made today. For our version—adapted for a nonstick 12-inch skillet with a lid—we opted for chicken thighs, canned white beans, fresh green beans and grape or cherry tomatoes; saffron is a nice addition, but entirely optional.

Episodes

Cook’s Country Grilled Flank Steak with Basil Dressing (Ep 1302)

By Bailey Normann | September 22, 2020

Grilled Flank Steak with Basil Dressing
Serves 6
For a grilled flank steak with a char-kissed exterior and a perfectly cooked interior, we had to revisit the idea of the marinade. A wet marinade is the enemy of good browning. On top of that, the test kitchen has proven that marinades barely penetrate the surface of meat. But since salt and sugar (when applied far enough in advance) do dissolve and penetrate deep into the meat, we skipped the marinade and simply seasoned our steak with salt, sugar, and pepper. To cook this wedge-shaped cut to the same internal temperature from end to end, we set up our grill with a cooler side and a hotter side.

Episodes

Milk Street Mexican Favorites (Ep 402)

By Bailey Normann | September 21, 2020

Mexican Stewed Beans with Salsa Fresca
Start to finish: 1 3/4 hours, plus overnight soak and resting | Servings: 6 to 8
In Mexico City, we learned to prepare traditional stewed beans, as well as a version enriched with pork. Sofrito—a sauté of aromatics cooked separately from the dish’s central ingredient(s)—is a key flavoring for the beans. Our sofrito consists of onion, garlic, tomatoes and jalapeños cooked down to concentrate their essences and is added only after the beans are fully cooked to preserve its fresh flavors. Instead of the pinto beans so common in Mexican cooking, we opted to use cranberry beans (also called Roman or borlotti beans). We found that the pinto beans available in the U.S. do not cook up with the same plumpness and velvety texture as the ones we tasted in Mexico; cranberry beans were a closer approximation.

Episodes

Cook’s Country Monterey Bay Cioppino (Ep 1301)

By Bailey Normann | September 15, 2020

Monterey Bay Cioppino
Serves 6 to 8
To create a home recipe inspired by the cioppino served up at Phil’s Fish Market & Eatery in Moss Landing, California, we started by making a tomatoey marinara base that relied on pantry staples and came together quickly. Instead of breaking out the food processor to make a traditional pesto to flavor our stew as Phil does, we simply added the pesto’s key ingredients (olive oil, basil, and garlic) to the mix. Phil’s version is brimming with a wide range of seafood, but we wanted to tighten the roster for our version, so we bypassed clams and calamari, opting instead for easy-to-find shrimp, scallops, sea bass, and mussels. Adding our seafood to the pot in stages and finishing the cooking off the heat ensured that each component was perfectly cooked. We recommend buying “dry” scallops, which don’t have chemical additives and taste better than “wet” scallops.

Episodes

Milk Street Weeknight Italian (Ep 401)

By Bailey Normann | September 14, 2020

Pasta with Zucchini, Pancetta and Saffron
Start to finish: 40 minutes | Servings: 4
This is our version of a fantastic pasta offering from Trattoria Bertozzi in Bologna, Italy. In lieu of guanciale (cured pork jowl), we opted for easier-to-find but equally meaty pancetta, and we lightened up the dish’s richness by swapping half-and-half for the cream. The restaurant uses gramigna pasta, a tubular, curled shape from the Emilio-Romagna region. We found that more widely available cavatappi or gemelli works just as well combining with the zucchini and catching the lightly creamy sauce in its crevices. Don’t boil the pasta until al dente.

Episodes

America’s Test Kitchen Smoky Pulled Pork on a Gas Grill (Ep 2026)

By Bailey Normann | August 25, 2020

Smoky Pulled Pork on a Gas Grill
Serves 8-10

Pork butt roast is often labeled Boston butt in the supermarket. We developed this recipe with hickory chips, though other varieties of hardwood can be used. (We do not recommend mesquite chips.) Before beginning, check your propane tank to make sure that you have at least a half-tank of fuel. If you happen to run out of fuel, you can move the pork to a preheated 300-degree oven to finish cooking. Serve the pulled pork on white bread or hamburger buns with pickles and coleslaw.

Episodes

America’s Test Kitchen Sautéed Mushrooms with Red Wine and Rosemary (Ep 2021)

By Bailey Normann | July 21, 2020

Sautéed Mushrooms with Red Wine and Rosemary
Serves 4

Use one variety of mushroom or a combination. Stem and halve portobello mushrooms and cut each half crosswise into ½-inch pieces. Trim white or cremini mushrooms; quarter them if large or medium or halve them if small. Tear trimmed oyster mushrooms into 1- to 1½-inch pieces. Stem shiitake mushrooms; quarter large caps and halve small caps.

Episodes

America’s Test Kitchen Easy Grill-Roasted Whole Chicken (Ep 2020)

By Bailey Normann | July 14, 2020

Easy Grill-Roasted Whole Chicken
Serves 4

We developed this recipe on a three-burner gas grill with burners that run from front to back. In this recipe, we refer to the two outside burners as the primary burners and the center burner as the secondary burner. If you’re using a two-burner grill, use the side with the wood chips as the primary burner and the other side as the secondary burner. Adjust the primary burner to maintain a grill temperature between 375 and 400 degrees. Place the chicken 6 inches from the primary burner and rotate it after 25 minutes of cooking in step 4 so that it cooks evenly.

Episodes

Milk Street Not Your Mother’s Cake (Ep 109)

By Bailey Normann | July 13, 2020

Whipped Cream Biscuits
WE TRIED TO SPEED UP the chilling of the dough by popping it in the freezer, but that didn’t give the starch in the dough enough time to get sufficiently hydrated. An hour in the refrigerator was perfect. If we chilled it for more than a few hours it needed a few minutes on the counter to soften before rolling. INGREDIENTS

3 tablespoons water
2 teaspoons cornstarch
1 cup (5 ounces) plus 2 tablespoons all-purpose flour
2 teaspoons sugar
¼ teaspoon kosher salt
10 tablespoons salted butter, cut into ½-inch pieces and chilled
2 tablespoons sour cream

INSTRUCTIONS
In a small bowl, whisk together the water and cornstarch. Microwave until set, 30 to 40 seconds, stirring halfway through.

Episodes

America’s Test Kitchen Turkey and Gravy for a Crowd (Ep 2018)

By Bailey Normann | June 30, 2020

Turkey and Gravy for a Crowd
Serves 18-20

This recipe requires refrigerating the salted turkey breasts for 24 hours. If using self-basting or kosher turkey breasts, do not salt in step 7, but season with salt in step 8. We used Diamond Crystal Kosher Salt; if you use Morton Kosher Salt, reduce the salt in step 7 to 21/2 teaspoons per breast, rubbing 1 teaspoon onto each side and 1/2 teaspoon into the cavity. Covering the turkey with parchment and then foil will prevent the wine in the braising liquid from “pitting” the foil. INGREDIENTS
Turkey Legs and Gravy

3 onions, chopped
4 celery ribs, chopped
4 carrots, peeled and chopped
10 garlic cloves, crushed and peeled
3 tablespoons unsalted butter, melted, plus extra as needed
3 bay leaves
10 sprigs fresh thyme
10 sprigs fresh parsley
1 tablespoon black peppercorns
4 cups chicken broth
1 cup water
1 cup dry white wine
4 (1½- to 2-pound) turkey leg quarters, trimmed
3 tablespoons kosher salt
½ cup all-purpose flour

Turkey Breasts

2 (5- to 6-pound) bone-in turkey breasts, trimmed
2 tablespoons plus 2 teaspoons kosher salt, divided
7 tablespoons unsalted butter, melted, divided

INSTRUCTIONS
1.

Pati’s Mexican Table – How do you say Tucson? (813)

By Bailey Normann | June 26, 2020

Sonoran Hot Dogs
Courtesy Daniel Contreras, El Güero Canelo Restaurant

Makes 4 hot dogs

INGREDIENTS

4 slices bacon
4 turkey hot dogs
1 tablespoon vegetable oil
1 cup chopped white onion
4 güero chiles or banana peppers
4 hot dog buns
1 cup cooked pinto beans, warmed up

Toppings:

Chopped raw white onion
Chopped tomato
Jalapeño hot sauce, or salsa of your choice
Mustard
Mayonnaise

TO PREPARE

On a cutting board, roll one slice of bacon around each hot dog. Place the tip of the hot dog over one end of the bacon slice, then roll the hot dog around and around on the diagonal so that the bacon wraps around it and covers it entirely. If you get to the end of the hot dog and there is still some bacon left, roll back in the other direction until the whole strip of bacon is rolled around the hot dog. Heat a large skillet over medium heat. Add the bacon-wrapped hot dogs and cook, turning every 2 to 3 minutes, until crisped and browned on all sides.

Episodes

Pati’s Mexican Table – Home Cooking Sinaloa Style (812)

By Bailey Normann | June 23, 2020

Cheese and Shrimp Pasta Bake
Makes 8 servings

INGREDIENTS

3 fresh Anaheim chiles
4 tablespoons olive oil, divided
1 white onion, diced
3 pounds ripe on the vine tomatoes, washed and quartered
4 garlic cloves, finely chopped or pressed
1 teaspoon kosher or sea salt, or to taste, divided, plus more to season shrimp
1 6- ounce can tomato paste
1 teaspoon crushed dried chiltepín chiles, chile de árbol, or red pepper flakes
1 pound short and small pasta, such as rigatoni or shells
2 tablespoons unsalted butter
2 pounds large shrimp, peeled and deveined
Freshly ground black pepper, to taste
2 cups Mexican crema
1 cup grated asadero or quesadilla cheese, can also substitute with Monterey Jack or Muenster
1 1/2 cup grated Oaxaca cheese
1/2 cup grated añejo cheese or parmesan
3 to 4 scallions, white and light green parts thinly sliced, for garnish

TO PREPARE

Bring a large pot of salted water to a boil. Place the Anaheim chiles on a baking sheet lined with aluminum foil. Put under the broiler for about 10 minutes, flipping a couple times in between, until charred on all sides. Immediately transfer the charred chiles to a plastic bag and seal tightly to sweat them for at least 5 minutes. Take the chiles out of the bag, let cool slightly, then peel off the skin and remove the stems and seeds.

Episodes

Milk Street Suppers (Ep 106)

By Bailey Normann | June 22, 2020

Georgian Chicken Soup (Chikhirtma)
Start to finish: 1 hour 45 minutes (45 minutes active)

Servings: 6

SIMMERING WHOLE SPICES and fresh herbs in the broth imparted more flavor than the usual method of seasoning and thicken- ing soups (sautéing ground spices in a roux). We liked the hint of heat from red pepper flakes, but they can be left out for a milder version. Browning the carrots and onions before making the roux developed a subtle sweetness and depth that paired well with the tangy soup. INGREDIENTS
For the broth and chicken:

1 bunch fresh cilantro
1 bunch fresh dill
1 garlic head
2½ to 3 pounds bone-in, skin-on chicken legs
10 cups water
1 large yellow onion, peeled and quartered
2 teaspoons kosher salt
1 teaspoon black peppercorns
½ teaspoon coriander seeds
½ teaspoon red pepper flakes (optional)
3-inch cinnamon stick
2 bay leaves

For the soup:

1 pound carrots (about 5 medium), peeled, halved lengthwise and cut into ½-inch pieces
1 large yellow onion, coarsely chopped (about 1½ cups)
3 tablespoons salted butter
½ teaspoon kosher salt
½ cup dry vermouth
1 tablespoon all-purpose flour
6 large egg yolks
¼ cup lemon juice (1 to 2 lemons)
Ground black pepper

INSTRUCTIONS
To make the broth, tie the stems of the cilantro and dill into bundles, then trim off the leaves, reserving ¼ cup of each for garnish. Cut off and discard the top third of the garlic head, leaving the head intact.

Episodes

Pati’s Mexican Table – A Day in Sinaloa’s Countryside (811)

By Bailey Normann | June 16, 2020

Birria
Makes 8 – 10 servings

INGREDIENTS

For the Birria:

4 to 5 pounds goat meat, bone-in, cut into about 3-inch pieces (you may substitute lamb)
1/4 cup white distilled vinegar
6 teaspoons kosher or sea salt, divided
3 quarts water, plus more to soak the meat
4 to 5 large dried avocado leaves
3 ounces (about 10) guajillo chiles, stemmed and seeded

For serving:

Warm corn tortillas
2 cups finely chopped white onion
2 cups chopped cilantro leaves
2 to 3 limes, quartered

TO PREPARE

Place the meat in a large bowl and cover with cool water. Add the vinegar and 2 teaspoons salt and let sit for 20 to 30 minutes. Rinse well with cold water. Place the rinsed meat in a large casserole, cover with at least 3 quarts water, add 4 teaspoons salt, and stir. Set over high heat and let it come to a rolling boil, reduce the heat to low, remove whatever foam may have come to the surface, cover, and cook for 2 hours.

Episodes

Pati’s Mexican Table – Mocorito, The Land of Chilorio (809)

By Bailey Normann | May 29, 2020

Sinaloa Style Chilorio
Makes 10-12 servings

INGREDIENTS

4 pounds boneless pork shoulder or butt, fat on, cut into 1-inch pieces
1 1/2 teaspoons kosher or sea salt, divided
5 cups water
4 ounces (about 14 to 15) guajillo chiles, stemmed and seeded
2 bay leaves
8 garlic cloves
1 teaspoon dried oregano
1/2 teaspoon coriander seeds
1 teaspoon freshly ground back pepper
Pinch ground cumin
1/4 cup white distilled vinegar
1 cup finely chopped white onion
1/2 pound (about 3) fresh Anaheim chiles, seeded and chopped
4 ripe Roma tomatoes, cored and chopped

TO PREPARE

Preheat a large heavy casserole over medium-high heat. Once hot, add the pork pieces, sprinkle 1 teaspoon salt, and cook for 15 minutes, stirring as it starts to brown. Reduce heat to medium, pour in 5 cups of water, cover and cook for another hour and a half. Meanwhile, place the guajillo chiles, bay leaves, and garlic in a medium pot, cover with water and bring to a boil. Simmer over medium heat for 10 to 12 minutes until the chiles are completely rehydrated and plumped up.

Episodes

Milk Street Mexico Every Single Day (Ep 105)

By Bailey Normann | May 27, 2020

Shrimp in Chipotle Sauce (Camarones Enchipotlados)
Start to finish: 25 minutes
Servings: 4

THE FLAVOR AND TEXTURE of fresh tomatoes were better than canned for the sauce. The shrimp spend just seconds in the pan and won’t be fully cooked; they finish later off the heat. The shrimp made wonderful tacos. To warm tortillas, wrap a stack in foil and place it in a 200ºF oven. INGREDIENTS

4 vine-ripened tomatoes (1¼ pounds), quartered
4 chipotle chilies in adobo sauce and the sauce clinging to them
Kosher salt and ground black pepper
¼ cup olive oil
1½ pounds extra-large raw shrimp, peeled, deveined, tails removed and patted dry
¼ cup lime juice
1 medium yellow onion, chopped
3 garlic cloves, peeled and thinly sliced
½ teaspoon dried oregano
¼ cup dry white wine
1/2 cup chopped cilantro, plus extra to serve
Eight 6-inch corn tortillas, warmed
Avocado, sour cream and lime wedges, to serve

INSTRUCTIONS
In a food processor, pulse the tomatoes, the chilies and any sauce coating them, and 3/4 teaspoon salt until mostly smooth, 1 minute.

Episodes

America’s Test Kitchen Everyday French Toast (Ep 2016)

By Bailey Normann | May 20, 2020

Everyday French Toast
Serves 4

We developed this recipe to work with presliced supermarket bread that measures 4 by 6 inches and is ¾ inch thick. Be sure to use vegetable oil spray here; it contains lecithin, which ensures that the oil stays well distributed, preventing the toast from sticking. Top with maple syrup or confectioners’ sugar, if desired. INGREDIENTS

3 large eggs
1 tablespoon vanilla extract
2 teaspoons packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon table salt
2 tablespoons unsalted butter, melted
1 cup milk
8 slices hearty white sandwich bread

INSTRUCTIONS
1. Adjust 1 oven rack to lowest position and second rack 5 to 6 inches from broiler element.

Episodes

Milk Street Tahini Rules! (Ep 104)

By Bailey Normann | May 19, 2020

Turkish Meatballs with Lime- Yogurt Sauce
Meatballs: Start to finish – 20 minutes, plus cooling; Serves 6

Lime-Yogurt Sauce Start to finish – 10 minutes; Makes 1½ cups

THESE CRISP, PATTY-SHAPED meatballs developed a flavorful crust from pan-frying. This recipe also works with a blend of lamb and beef. We heated the spic- es, shallots and garlic in oil in the microwave to draw out their flavors. We loved the meatballs stuffed into pita pockets with sliced tomato, cucumber, red onion and flat-leaf parsley. Tangy yogurt sauce spiked with lime juice and cayenne made for a bright counterpart.

Episodes

Milk Street From Thailand With Love (Ep 103)

By Bailey Normann | May 11, 2020

Thai Fried Rice

WE LIKED THE AROMATIC sweet flavor of jasmine rice, but long-grain white or basmati works, too. A good Thai fish sauce was essential: at Milk Street we use Red Boat. Andy Ricker uses pork belly, but that can be hard to find in the U.S. Pancetta worked well as a substitute. It has the right amount of salt and fat. Plain bacon will do the job, too, but avoid smoked bacon.

Episodes

Pati’s Mexican Table – El Fuerte, Magic Town (806)

By Bailey Normann | May 8, 2020

Lobster Chilaquiles
Makes 4 servings

INGREDIENTS

For the salsa:

2 to 3 dried morita or chipotle chiles
1 1/2 pounds about 6 ripe Roma tomatoes
1 1/2 pounds about 12 tomatillos, husked and rinsed
1/2 white onion, cut into large pieces
2 to 3 fresh jalapeños, stemmed
3 unpeeled garlic cloves
1 teaspoon kosher or coarse sea salt, or to taste
1 tablespoon vegetable oil

For the tortilla chips:

2 tablespoons vegetable oil
12 corn tortillas, cut into triangles
1/2 teaspoon kosher or sea salt, or to taste

For the lobsters:

4 1- and-a-quarter to 1-and-a-half pound live lobsters, or you can substitute thawed lobster tails

For the toppings:

1 cup crumbled queso fresco
1/2 cup finely chopped white onion
1/2 cup chopped fresh cilantro
Mexican crema, to taste

TO PREPARE

To make the salsa:

Place the morita chiles in a small bowl, cover with hot water, and let them sit and soften for at least 10 minutes. Place the tomatoes, tomatillos, onion chunks, jalapeños, and unpeeled garlic cloves on an aluminum foil lined baking sheet. Place under the broiler and roast 12 to 15 minutes, flipping a couple times in between, until the skin of tomatoes and tomatillos has completely blistered and charred, they seem very mushy, and their juices have started to come out. The garlic cloves and chiles must also have blackened and charred. Remove from the broiler and let cool.

Episodes

America’s Test Kitchen Classic Sloppy Joes (Ep 2014)

By Bailey Normann | May 5, 2020

Classic Sloppy Joes
Serves 4

Tossing the beef with baking soda in step 1 helps keep it tender and juicy; adding baking soda to the skillet with the onion in step 2 helps the onion break down. You may substitute 90 percent lean ground beef in this recipe, but the cooked mixture will be a bit less tender. Serve the Sloppy Joes with pickle chips, if desired.  

 
INGREDIENTS

2 tablespoons water, divided
½ teaspoon plus ⅛ teaspoon baking soda, divided
1 pound 85 percent lean ground beef
½ teaspoon plus ⅛ teaspoon table salt, divided
2 teaspoons vegetable oil
½ onion, chopped fine
2 garlic cloves, minced
2 teaspoons packed brown sugar, plus extra for seasoning
2 teaspoons paprika
¼ teaspoon red pepper flakes
¼ cup tomato paste
⅓ cup ketchup
1 tablespoon red wine vinegar, plus extra for seasoning
1 tablespoon Worcestershire sauce
½ teaspoon cornstarch
4 hamburger buns

INSTRUCTIONS
1. Combine 1 tablespoon water and ½ teaspoon baking soda in small bowl.

Episodes

Milk Street The New Baking (Ep 102)

By Bailey Normann | May 4, 2020

Chocolate, Prune and Rum Cake
Start to finish: 1 hour and 20 minutes (30 minutes active), plus cooling
Servings: 12

CLAIRE PTAK’S chocolate, prune and whiskey cake is deliciously gooey at the center. A ratio of 3:1 chocolate to butter—as well as 8 ounces of chopped pitted prunes—got us the same results. We preferred bar chocolates with 60 to 70 percent cacao (especially the Ghirardelli and Guittard brands) to chocolate chips, which contain stabilizers that changed the cake’s texture. Ptak uses almond flour—not an uncommon ingredient in flourless chocolate cakes like this, but certainly not a common ingredient in American homes. We reworked the cake a bit to leave it out and found the results just as good.

Episodes

Pati’s Mexican Table – A Taste of Mazatlan (805)

By Bailey Normann | May 1, 2020

Milanesa Torta with Matador Guacamole and Melty Cheese
Makes 4 tortas

INGREDIENTS

Vegetable oil, for frying
4 boneless skinless chicken breasts, pounded to 1/4-inch thickness
Kosher or sea salt, to taste
Freshly ground black pepper, to taste
1 cup all-purpose flour
3 eggs
A splash of milk
2 cups crushed butter crackers
8 to 10 dried chiltepín chiles, crushed (or substitute 3 to 4 chiles de árbol)
1 cup mayonnaise
2 cups grated Oaxaca cheese
1/2 cup crumbled Cotija cheese
4 bolillo or telera rolls, split in half with insides scooped out
2 cups baby arugula
1 batch Matador Guacamole
1/4 cup soy and lime mixture from the Matador Guacamole

TO PREPARE

Preheat the oven to 450°F. In a large skillet over medium heat, add 1/2-inch of vegetable oil and heat until very hot but not smoking, for at least 4 to 5 minutes. Meanwhile, season the chicken breasts with salt and pepper. Make a breading station using three shallow dishes: place the flour in one, whisk the eggs with a splash of milk in another, and mix the cracker crumbs with salt, pepper and the crushed chiles in the third one. One by one, dredge the chicken breasts in the flour, then pass through the egg mixture, and then coat well with the cracker crumbs mixture, pressing it onto the chicken as you do.

Episodes

America’s Test Kitchen Sous Vide Crème Brûlée (Ep 2013)

By Bailey Normann | April 28, 2020

Sous Vide Crème Brûlée
Serves 4

While sous vide is not the answer for most baked desserts, it most definitely is when it comes to custard. Conventional custard recipes require care and attention with temperature-sensitive steps like tempering eggs with the hot dairy to avoid curdling and arranging a water bath in the oven. The precise temperature control of sous vide cooking makes custardy desserts like crème brûlée easier to execute. We whisked the base together, portioned it into Mason jars, and circulated for one hour. It was that easy.

Episodes

Milk Street Home Cooking, Chinese Style (Ep 101)

By Bailey Normann | April 27, 2020

Chinese White Cooked Chicken with Ginger-Soy Dressing
Start to finish: 2 hours (30 minutes active)
Serves: 4

WE TRIED THE traditional Chinese technique of plunging the cooked chicken into an ice bath after poaching — which is said to tighten the skin, but found little advantage. (The skin is fine to eat as is, or you can remove it before serving.) We also tried “flashing” the scallions and ginger with hot oil before making the dressing, but we liked the brightness of the raw aromatics better. We did prefer cutting the saltiness and potency of the dressing with some of the poaching liquid. INGREDIENTS
For the chicken and poaching broth:

3½- to 4-pound chicken, giblets discarded
1 bunch cilantro
6 scallions, trimmed and halved crosswise
4½ quarts water
2 cups dry sherry or mirin
4-inch piece fresh ginger, cut into 4 pieces and smashed 3 tablespoons kosher salt

For the dressing:

4 scallions, thinly sliced on bias
3 tablespoons soy sauce
2 tablespoons vegetable or other neutral oil
4 teaspoons finely grated fresh ginger
1 tablespoon unseasoned rice vinegar
1 tablespoon toasted sesame oil
½ teaspoon white sugar
½ pound (½ small head) napa or savoy cabbage, thinly sliced (4 cups) Cooked white rice, to serve

INSTRUCTIONS
Remove the chicken from the refrigerator and let sit at room temperature while making the broth. Reserving a few sprigs for garnish if desired, cut the cilantro bunch in half crosswise, separating the stems and leaves.

Episodes

Pati’s Mexican Table – Lost Mochis, Street Taco Favorites (804)

By Bailey Normann | April 24, 2020

Campechano Tacos with Street Style Salsa
Makes 8 Tacos

INGREDIENTS

2 pounds flank steak, cut into 1-inch pieces
2 garlic cloves
1/2 white onion
3 bay leaves
1 teaspoon black peppercorns
1 teaspoon kosher or sea salt
1 tablespoon vegetable oil
1/2 pound longaniza, casings removed, chopped (or substitute Mexican chorizo)
1/2 pound pork chicharrón, crumbled or chopped into small pieces
8 corn tortillas, store-bought or homemade
1 cup finely chopped white onion, for garnish
1 cup chopped cilantro leaves, for garnish
Salsa Callejera

TO PREPARE

Place the meat, garlic, onion, bay leaves, peppercorns, and a teaspoon of salt in a large casserole or pot. Cover generously with water and place over high heat. Once it comes to a simmer, reduce heat to medium low, remove any foam that may have risen to the top, cover, and cook for an hour and a half until the meat is completely tender and falling apart. Turn off heat and set aside. Once cool enough to handle, remove the meat with a slotted spoon and chop into small pieces.

Episodes

America’s Test Kitchen Meat Ravioli with Quick Tomato Sauce (Ep 2012)

By Bailey Normann | April 21, 2020

Meat Ravioli with Quick Tomato Sauce
Serves 4-6

If using King Arthur All-Purpose Flour, which is higher in protein, increase the number of egg yolks to seven. To ensure the proper dough texture, it’s important to use large eggs and to weigh the flour if possible. The longer the dough rests in step 2, the easier it will be to roll out. When rolling out the dough, don’t add too much flour; it can cause excessive snapback. Though a pasta machine is not necessary, you may use one if you like.

Episodes

Milk Street The New Australia (Ep 323)

By Bailey Normann | April 20, 2020

Miso-Gochujang Pulled Pork
Start to finish: 4 hours (1 hour active) | Servings: 6 to 8

This Asian-inflected take on barbecue pulled pork was inspired by the “Pigalicious” wrap served at Bird & Ewe in Sydney. White miso and gochujang provide deep, savory-sweet notes and lots of complex flavor to oven- braised pork butt. Miso usually is sold in the refrigerator case; gochujang, or Korean red pepper paste, does not require refrigeration until the container is opened. Both are available in well-stocked supermarkets and Asian grocery stores. The pork cooks for about three hours; use this time to prep and cook the miso-seasoned onions that are combined with the meat after shredding.

Episodes

Pati’s Mexican Table – South by South of the Border with Vivian Howard (803)

By Bailey Normann | April 17, 2020

Pierna de Cerdo Adobada
Adobo Pork Butt
8 Servings

INGREDIENTS

For the marinade:

1/2 pound ripe Roma tomatoes
1 white onion, quartered
6 unpeeled garlic cloves
2 guajillo chiles, stemmed and seeded
2 ancho chiles, stemmed and seeded
1 cup fresh-squeezed orange juice
2 tablespoons apple cider vinegar
2 tablespoons grated piloncillo or dark brown sugar
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 1/2 teaspoon kosher or sea salt
1/2 teaspoon freshly ground black pepper

For the meat:

1 4- to 5- pound pork butt or shoulder, bone in
3 bay leaves

TO PREPARE

To make the marinade:

Put the tomatoes, onion and garlic on a baking sheet lined with foil. Place under the broiler for about 10 minutes until charred, mushy, and soft, flipping once halfway through. Remove from the oven and once cool enough to handle, peel the garlic cloves. (Alternatively, you can char and toast on a preheated comal or skillet set over medium-low heat.)

Place tomatoes, peeled garlic and onion in the jar of a blender. Toast the guajillo and ancho chiles on a heated comal or skillet for about a minute, flipping a few times, until lightly browned and fragrant.

Episodes

America’s Test Kitchen Roast Boneless Leg of Lamb with Garlic, Herb, and Bread Crumb Crust (Ep 2011)

By Bailey Normann | April 14, 2020

Roast Boneless Leg of Lamb with Garlic, Herb, and Bread Crumb Crust
Serves 4-6

We wanted a crisp crust and perfectly cooked interior for our boneless leg of lamb recipe. We applied a simple rub of aromatics to enhance but not overpower the flavor of the lamb. For crunch and even more flavor, we added a savory crumb crust. We skipped slow-roasting for our leg of lamb recipe, which works for beef but turns lamb to mush. Instead, we roasted the lamb at a high temperature, first searing the meat on the stove and then finishing in the oven at 375 degrees.

Episodes

Milk Street From Morocco to Egypt (Ep 322)

By Bailey Normann | April 13, 2020

Lemon-Saffron Chicken (Tangia)
Start to finish: 1 hour | Servings: 4

Tangia—which originates in Marrakech and often is slow-cooked in the community wood-fired ovens that heat bathhouses— traditionally is made with lamb. For a more approachable version, we used boneless, skinless chicken thighs, which have a similar richness. In Morocco, preserved lemons lend a gentle acidity, lightening the richness. For an easier version, we get similar flavor from lemon zest and juice—as well as chopped green olives for brininess—added at the end of cooking. Serve with warmed, halved pita bread for scooping up the meat and thickened sauce.

Episodes

Pati’s Mexican Table – Altata, Hidden Gem by the Sea of Cortez (802)

By Bailey Normann | April 9, 2020

Chipotle Oyster Soup
Makes 6 servings

INGREDIENTS

3 tablespoons vegetable oil
1 1/2 cups chopped white onion
1 1/2 cups finely chopped celery, divided
1 1/2 cups finely chopped carrot, divided
1 1/2 cups finely chopped leeks, divided
5 garlic cloves, finely chopped or pressed
2 tablespoons about 4 chipotle chiles in adobo sauce and their sauce, chopped, or to taste
1 chile de arbol, stemmed and chopped, seeds included
1 1/2 pounds about 6 Roma tomatoes, roasted and charred, chopped
1 pound about 12 to 15 shucked oysters and their juices
1 teaspoon kosher or sea salt, or to taste
1 teaspoon dried oregano
5 cups shrimp or seafood broth, or substitute vegetable or chicken broth
Chopped cilantro leaves, for garnish
Quartered limes, to serve

TO PREPARE

In a large casserole or soup pot, heat the oil over medium heat. Once hot add the onion and cook for 5 to 6 minutes until softened. Incorporate 1 cup each of the celery, carrot, and leeks (reserving half a cup of each for later use), cook for 3 to 4 minutes until the vegetables have wilted. Make room in the middle of the pot and add the garlic, chipotles in adobo, and chile de arbol, cook for a minute, then mix with the vegetables and cook for another minute. Add the tomatoes, the juices from the oysters, salt, and oregano and cook for about 6 to 7 minutes, until it is all simmering and thickening a bit.

Episodes

Pati’s Mexican Table – A Local’s Tour of Culiacan (801)

By Bailey Normann | April 3, 2020

Enchiladas de Suelo
Makes 12 open enchiladas

Serves 6 as a main dish

INGREDIENTS

3 tablespoons distilled white vinegar, divided
2 tablespoons vegetable oil, plus more for frying
2 teaspoons kosher or sea salt, divided, plus more for boiling water
Freshly ground black pepper
1 cup slivered red onion
5 ancho chiles, stemmed and seeded
1 garlic clove
2 ripe tomatoes, divided, 1 whole and 1 cut into thin slices
1 tablespoon coarsely chopped white onion
1 teaspoon dried oregano
1 pound zucchini, halved lengthwise and cut into half-moons of about 1/2-inch
1 pound Mexican chorizo, casings removed, chopped
12 corn tortillas, store-bought or homemade
6 leaves of romaine lettuce, rinsed and thinly sliced
6 ounces (about 5 to 6) radishes, halved lengthwise and cut into half-moons of about 1/2-inch
1 ripe avocado, halved, pitted, cut into thin slices
1 cucumber, peeled, halved lengthwise and cut into slices
1 cup crumbled queso Cotija, ranchero or fresco

TO PREPARE

In a small bowl, whisk 2 tablespoons of white vinegar with the vegetable oil, a teaspoon of salt, and a dash of black pepper. Add the red onion, stir, and let macerate for at least 15 minutes or while you prepare the rest of the dish. Place the ancho chiles, garlic clove, and the whole tomato in a medium saucepan and cover with water. Set over medium-high heat and simmer for 8 to 10 minutes until the chiles have rehydrated and the tomato is cooked and mushy. Transfer the chiles, tomato, and garlic clove, along with 1 cup of their cooking liquid, to a blender.

Episodes

America’s Test Kitchen Kung Pao Chicken (Ep 2009)

By Bailey Normann | March 31, 2020

Kung Pao Chicken
Serves 4-6

Kung pao chicken should be quite spicy. To adjust the heat level, use more or fewer chiles, depending on the size (we used 2-inch-long chiles) and your taste. Have your ingredients prepared and your equipment in place before you begin to cook. Use a spice grinder or mortar and pestle to coarsely grind the Sichuan peppercorns. If Chinese black vinegar is unavailable, substitute sherry vinegar.

Episodes

Milk Street New French Classics (Ep 320)

By Bailey Normann | March 30, 2020

Beef, Orange and Olive Stew (Boeuf à la Gardiane)
Start to finish: 41⁄2 hours (1 hour active) | Servings: 6 to 8

This hearty stew from Camargue, in the south of France, is traditionally made with taureau, or bull meat, but beef is a common substitute. We use chuck roast, a fatty cut that becomes tender and succulent with simmering. The stew gets robust flavor from classic Provençal ingredients—red wine, olives, anchovies and garlic. Orange is traditional, too; it lends the braise a brightness that balances its depth and richness. A bold, full-bodied dry red wine such as Côtes du Rhône or syrah is ideal, as it holds its own among the other big flavors.