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Asked Sep 14, 2021 by Louise C.
I've lost my recipe & hoping one of you kind folks may have one to share with me??
Answered by Lynn Clark
Hi Louise - Maybe someone else on the board has the specific recipe you are looking for but, at Milk Street, we only have this delicious Turkish Red Lentil Soup and this Spicy Red Lentil Soup with Coconut Milk and Spinach from India's Goa region. Best, The Milk Street Team
Read MoreAsked Sep 11, 2021 by Joshua H.
A few weeks ago and bought a $90 spoetzle maker. And I made spoetzle a few times and now what? Recipe or variation suggestions are welcome!
Answered by Lynn Clark
Hi Joshua - Ha! There are tons of flavor variations for spaetzle out there. Basically, if you think of it as a grain side dish like orzo or even pasta the variations are endless. You can also use the spaetzle maker to rice potatoes for mashed potatoes. We also have this amazing recipe for Passatelli in Brodo (recipe here - https://www.177milkstreet.com/recipes/passatelli-in-brodo). Passatelli are sort of like longer spaetzle made with parmesan, breadcrumbs and egg that are poached and served in chicken broth. It's my new favorite "chicken soup" for winter. Enjoy your new toy! Best, Lynn C.
Read MoreAsked Sep 08, 2021 by Mary B.
Regarding the recipe for the deep dish quiche with mushrooms, bacon and gruyere: the instructions are to bake the quiche on a pizza stone or steel, neither of which I have. Is there a pan or technique I could use to help the bottom crust of the quiche crisp up as it would using the stone/steel? Thank you very much.
Answered by Lynn Clark
Hi Mary - Although it won't produce nearly as much heat, you can try placing a rimmed baking sheet in the oven while the oven is preheating and then baking the quiche on the hot sheet. Good luck! Best, The Milk Street Team
Read MoreAsked Sep 07, 2021 by Mitchell G.
We're co-hosting a dinner party with a theme of "Brats, Tots, and Shots" - with a variety of each item. The menu research is delicious :-) We're sourcing the brats from our local butcher shop, who makes their sausages in-house and offers dozens of varieties. For the party, we're thinking we'll make 3-4 different brats and cut them in half with homemade half-buns so everyone can try multiple kinds. When it comes to cooking for the party, I think I'll be able to manage. Poaching the brats separately and keeping them sorted while grilling should be doable with dozens of sausages. However, we're doing a tasting of eight varieties of brats (yummy, yummy research) with our co-hosts later this week and I'm only going to make one of each type (there are only four of us). Does anyone have any advice to help keep them straight? Poaching each sausage separately seems impractical/wasteful for only eight sausages. I thought I might mark them to keep them straight, but haven't come up with a method that works for sausage in a casing. Any ideas/advice? Thanks! Mitch
Answered by Lynn Clark
Hi Mitch - You always have the most fun party ideas! :-) My only tip is something they do at the dumpling shop I go to sometimes. They paint the dumpling wrapper with just a small marking made with food coloring so they know which are pork, shrimp, tofu, etc. Each flavor has a corresponding color. There are also edible markers that are used for cake decorating that might do the job as well. Not sure if/how that might work when boiling, but maybe it's worth a trial run? Good luck and have fun at the party! Best, The Milk Street Team
Read MoreAsked Sep 05, 2021 by Renee G.
Chris spoke about using greek o!ive oil. Can you tell me the brand that he uses?
Answered by Lynn Clark
Hi Renee - We checked in with Chris and he said he almost exclusively uses this Maalouf olive oil from Lebanon. Stone-milled exclusively from a single grove of small, slender Souri olives grown in North Lebanon, Maalouf's early-harvest oil possesses a potent green color and a buttery, rich flavor with hints of green apple and artichoke. It has a subtle peppery kick and addictively long, nutty finish. This is truly an all-purpose, extra-virgin olive oil without the overpowering bitterness that mars many other brands. We get a very limited inventory of this small-batch oil; once we're sold out, we can't get more until the next year's olive harvest and, unfortunately, right now we are sold out. However, if you click the "Notify" button we will let you know when it's back in stock! Best, The Milk Street Team
Read MoreAsked Aug 31, 2021 by Susan D.
Are the chilis mentioned in the September edition of the Milk Street magazine for the salsas fresh or dried?
Answered by Lynn Clark
Hi Susan - It depends on which salsa you are referring to. The Salsa Macha calls for dried guajillo, ancho, and morita or chipotle chiles. The Charred Habanero Salsa calls for fresh habanero chiles. The Fresh Tomatillo and Serrano Chile Salsa calls for fresh Serrano chiles. Best, The Milk Street Team
Read MoreAsked Aug 25, 2021 by Brenda K.
I've read the articles about Fettuccine Alfredo and hope to visit Castelnuovo di Porto next year when I return to Rome. Does Francesca Guccion have a restaurant or conduct cooking classes? Her method of making alfredo interests me, and I would love to have some from her.
Answered by Elizabeth Mindreau
We are not aware that Francesca Guccione teaches any cooking classes.
Read MoreAsked Aug 23, 2021 by Gabrielle V.
In your Mediterranean Tuesday Nights you mention using store bought pizza dough, do you have a recommendation of one you like. My experience has been that they are alarmingly sweet, so I might not have 'good' brands available to me in the Midwest. I apologize if I missed this somewhere in the book but I could not find a reference.
Answered by Lynn Clark
Hi Gabrielle - If you aren't a fan of the supermarket pizza dough we recommend contacting a local pizza shop to see if they offer dough balls for sale. Often they will sell these to you fresh or frozen. Best, The Milk Street Team
Read MoreAsked Aug 16, 2021 by Lynn F.
I have been on a multi-decade hunt for a recipe that produces a sort of doughy center to these cookies, like the cookie my grandmother made. Anyone have one to share? The recipes I find and have tried all yield a crispy center. What am I looking for in a doughy-center recipe... is it the addition of an egg? powdered sugar rather than granulated? less butter? relatively less flour? Thanks for saving me the trouble of making yet another disappointing recipe!
Answered by Elizabeth Mindreau
Dear Lynn, Perhaps you have already found the solution to making doughy centered Mexican wedding cookies. If not, this article from Food 52 might be able to help. The author mentions "The addition of ground-up nuts almost guarantees tender cookies." Here is the link. https://food52.com/blog/19002-swap-one-ingredient-get-entirely-new-rich-buttery-cookies Also, I would be happy to do a little research to see if your grandmother made something similar to Mexican wedding cookies but was something else entirely. If you could tell me where your grandmother was from, where she lived and in what time period, we might find a solution to your multi-decade hunt. Best, Elizabeth Milk Street's Culinary Researcher
Read MoreAsked Aug 12, 2021 by Joan M.
I would like to "take" a livestream class but can't attend it at the time it is offered. I don't want to take a space from someone-I would just like to register for the class and then get the recording and the recipes to watch on my own time. Is that possible to do?
Answered by April Dodd
All of our livestream classes are recorded and all registered attendees receive a copy of the recording - along with the recipes, a discount to the Milk Street Store and any bonus resources that come up during class - in a post-class email that typically goes out the morning after class. You'll have access to the recording for a minimum of two months weeks, though you can also download it and store it locally to keep it on hand for as long as you wish. And don't worry about taking a spot from someone else; our livestream classes have a really high capacity, so there's room for everyone!
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