Thu, 26 November 2015
Today we are all lace and banana bread as we meander down memory lane to visit the Care Packages of our youth. We visit colleges, camps and Molly's bedroom back in Oklahoma while discussing makeout breakouts, luncheon loaves, Whistle pops and and wooing techniques. Warning, you may end up wishing you could wash your hair on a mountainside. EXPLICIT. www.spilledmilkpodcast.com
Thu, 19 November 2015
What better way to consume cheese, than in cake form? We travel down memory lane and eat sour cream topped cakes while chatting water baths, cake cracks, evil furbies and whatever happened to Tom and Jerry. There may also be a long lost sibling mystery where cheesecake is the vital clue. EXPLICIT. www.spilledmilkpodcast.com
Iris's Tasty Cheesecake
8 oz. chocolate wafers, finely crushed (2 cups of crumbs)
3 Tbs. granulated sugar
7 Tbs. unsalted butter, melted
4 8-oz. packages cream cheese, at room temperature
2 Tbs. all-purpose flour
1-1/4 cups granulated sugar
1/3 cup mini chocolate chips
1 Tbs. pure vanilla extract
4 large eggs, at room temperature
Position a rack in the center of the oven and heat the oven to 375 degrees F.
In a medium bowl, stir together the chocolate wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300 degrees F.
In a stand mixer fitted with the paddle attachment, beat the cream cheese, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.
Add the chocolate chips and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don't overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
Bake at 300 degrees F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month. (To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.)
Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate.
To serve, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.
Thu, 12 November 2015
Today's episode is fraught with danger as Molly and Matthew confront these briny beasts and the cold case of the Pickle Fork. They travel down memory lane all the way to Vegas through vats of relish, salt and vinegar to decide between Claussen, Vlasic and Bubbies and of course declare their favorite pickle sizes. EXPLICIT. www.spilledmilkpodcast.com
Thu, 5 November 2015
Welcome to the most educational Spilled Milk episode you'll ever hear. We welcome J. Kenji Lopez-Alt and his magnificent meatloaf while he spins tales of luxurious band camps, coed fraternities and three meat mixtures. We discuss the loaves of our youth, meat juices and what this classic American comfort food means to us. Warning: contains MSG, slooshing and deja vu. EXPLICIT.www.spilledmilkpodcast.com
Molly's Meatloaf - from "Delancey"
1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, chopped
1 1/3 cups fresh breadcrumbs
About 1/3 cup whole milk, or enough to saturate the breadcrumbs
1 pound ground beef
1 pound ground pork
1 teaspoon fine sea salt
2 teaspoons fish sauce
2 large eggs, beaten well
2 teaspoons Dijon mustard
1/3 cup minced fresh Italian parsley
1/3 cup ketchup, plus 1/4 cup for topping the loaf
1. Preheat the oven to 350 F. Line a rimmed baking sheet with parchment or aluminum foil.
2. Warm the oil in a medium saucepan over moderate heat. Add the onion and garlic, and cook, stirring occasionally, until the onion is softened and translucent but not brown. Set aside.
3. Put the breadcrumbs in a small bowl, and drizzle the milk over them, stirring to moisten. Set aside.
4. Put the beef and pork in a large mixing bowl, breaking up any large hunks. Add the salt, fish sauce, eggs, mustard, parsley, and 1/3 cup ketchup. Add the onion and garlic. Using your hand, squeeze the milk from the breadcrumbs; then add the breadcrumbs to the meat mixture (discard the milk). Holding one hand in a claw shape, press it down into the ingredients, and briskly stir with your hand to mix evenly. When the meat and seasonings are uniformly mixed, pick up the mixture and turn in over in the bowl, and briefly mix again (Turning it over helps to ensure that no ingredient settles to the bottom and clumps there.)
5. Transfer the mixture to the prepared baking sheet, and use your hands to pat and shape it into an approximately 9 by 5-inch loaf. (If you find that the mixture is sticking to your hands, rinse them well and leave them slightly wet; the moisture will keep the meat from sticking). Brush the loaf evenly with the remaining 1/4 cup ketchup.
6. Cook for 45 minutes to 1 hour, or until a thermometer inserted into the center of the loaf reaches 155 F to 160 F. Cool for at least 20 minutes before slicing.
Thu, 29 October 2015
Whether you say cacao nibs or cocoa nibs, today we show you a "different side of chocolate". Our episode is indebted to Alice Medrich and her genius ideas that guide us from bean to nib. Be sure to stick around for our musical segment and let us know your thoughts on our latest cookbook idea. EXPLICIT. www.spilledmilkpodcast.com
Thu, 22 October 2015
Today it would seem that any topic is fair game from farming conditions and grecian urn fetishes to snot pockets and otter's dietary habits. Grapes make a cameo appearance when we pit seedless against skinless, fresh against frozen and Champagne vs. Concord. Somehow we all win, and we all lose. EXPLICIT. www.spilledmilkpodcast.com
Thu, 15 October 2015
Infinitely Long and Exceptionally Silly. Today we open Sesame, rejecting the sweet to concentrate on the savory. Whether unhulled, re-hulled or hull-less, we discuss seeds, sauce, paste and oil while wondering about Elmo's gender and seed toasting techniques. EXPLICIT.www.spilledmilkpodcast.com
MATTHEW'S SESAME CHICKEN
Serves 3 to 4
1 pound boneless, skinless chicken thighs
1/2 teaspoon rice wine
1/2 teaspoon soy sauce
1/2 teaspoon cornstarch
2 teaspoons minced ginger
2 tablespoons sliced scallions (plus sliced greens for garnish)
2 tablespoons peanut oil
For the sauce:
2 tablespoons soy sauce
1 tablespoon rice wine
1 tablespoon Chinese sesame paste
1/2 teaspoon sugar
1 tablespoon toasted sesame seeds (plus more for garnish)
1 teaspoon toasted sesame oil
1. Trim the chicken of excess fat and cut it into 1/2-inch chunks. Stir together with the 1/2 teaspoon rice wine, 1/2 teaspoon soy sauce, and cornstarch. Set aside to marinate for 20 minutes. Stir the sauce ingredients together in a small bowl.
2. Heat the oil in a wok or large skillet over high heat until it begins to smoke. Add the chicken and stir-fry 3 to 4 minutes, stirring occasionally, until well-browned and cooked through. Stir in the ginger and scallions and cook until fragrant, about 30 seconds. Add the sauce ingredients and cook until the sauce is thickened and coats the chicken nicely, about 1 minute.
3. Off heat, stir in the sesame seeds and sesame oil. Garnish with additional sesame seeds and scallion greens and serve immediately with lots of rice.
Thu, 8 October 2015
It's light, it's quick, it's easy, it's Spilled Milk! Today we discuss our love and ambivalence for that bulky kitchen appliance, the Microwave. Our hosts have quite the history with them, with Molly's half-pint and Matthew's yard sale installation. We discuss bread sponges, upside down pizza, toasted nuts and ovaries and the power of a microwave's ding. EXPLICIT. www.spilledmilkpodcast.com
Thu, 1 October 2015
We're bringing junk food back, Norwegian style. These Scandinavian treats bring delight and horror to our intrepid hosts who brave lompers, hair care products, gelee and almond poles. Thank goodness Walters Mandler was here to save the day. EXPLICIT.www.spilledmilkpodcast.com
Thu, 24 September 2015
You say ri-cahhh-ta, Molly says ri-cohh-tta. Today we look beyond Stouffer's, fangirl over Lynn Rossetto Kasper and chat cheese beds while diving into squares of piping hot cheese and crusty corners. We get boiling and layering tips while staying true to tradition. EXPLICIT.www.spilledmilkpodcast.com
Matthew's Lasagna Made Simple
12 no-boil lasagna noodles (I use Trader Joe’s or Barilla brand)
12 ounces Italian sausage
1 jar tomato sauce (I like Bertolli Vineyard series, but use whatever you like)
12 ounces mozzarella, shredded 2 ounces Parmigiano, shredded