Spilled Milk

Bear with our vocal fry and upspeak as we discuss the king of casseroles, Enchiladas. We talk impregnating tortillas, our spin-off show "Cool Hunters" and the return of the dreaded bologna rollups. EXPLICIT. www.spilledmilkpodcast.com



Book Larder Independent Bookstore Day


Rick Bayless' Green Enchiladas


Red Enchiladas



Serves 4
Time: 2 hours
Special equipment: 4 rimmed soup plates (you could make this as a casserole by stacking the tortillas in a large baking dish, but you’d miss out on crunchy cheese, which would be a tragedy)

The beans and green chile sauce (recipe follows) may be made in advance. Assemble and broil the enchiladas just before serving.

Makes about 4 cups

Adapted from MEXICAN EVERYDAY by Rick Bayless with Deann Groen Bayless. Copyright (C) 2005 by Rick Bayless and Deann Groen Bayless. Used by permission of W. W. Norton & Company, Inc.

This is more beans than you’ll need for the enchiladas; serve some on the side or save them for lunch. Pureed with a stick blender or food processor, these make fabulous bean dip.

4 slices bacon, diced
2 cloves garlic, minced
Half a 15-ounce can diced tomatoes, not drained (preferably Muir Glen Fire-Roasted)
2 (15-ounce) cans pinto beans, not drained
1 tablespoon minced canned pickled jalapeños, optional
2 tablespoons minced cilantro

  1. In a large saucepan, cook the bacon over medium heat until crisp. Add the garlic and cook 30 seconds, stirring. Add the tomatoes and cook, stirring regularly, 4 minutes. Add the beans, bring to a simmer, and simmer uncovered 15 minutes over medium-low heat.

  2. Add the jalapeños (if using) and cilantro. Taste for salt. Beans should be a little soupy.

Makes about 4 cups
Special equipment: Blender or food processor

Anaheim chiles vary in heat. This sauce usually comes out fairly mild, but sometimes it’s more like medium-hot. For the guaranteed nonspicy variation, see the note below.

1-1/2 pounds fresh Anaheim chiles
12 ounces tomatillos, husked and rinsed
3 cups low-sodium chicken broth
1 teaspoon dried Mexican oregano
1 clove garlic, minced
1/4 teaspoon salt
Ground black pepper to taste
2 tablespoons cornstarch, dissolved in 2 tablespoons water

  1. Roast the chiles on a grill or under a broiler until well-blackened. When cool, peel the chilies and slit them open to remove the core and seeds. Mince and set aside.

  2. Meanwhile, bring a pot of water to the boil and add the tomatillos. Boil 5 minutes, stirring once or twice. Drain and puree in a blender or food processor.

  3. Put the tomatillo puree in the empty saucepan with the chicken broth, Anaheims, oregano, garlic, salt and pepper. Bring to a boil, reduce heat and simmer uncovered 10 minutes.

  4. Add the cornstarch, stir and return to a simmer. Simmer an additional 5 to 10 minutes, until sauce is thickened and reduced to about 4 cups. Keep warm over lowest heat if you’re making the enchiladas now.


Because these enchiladas are broiled, not baked, it’s vital to have the beans, sauce, and bowls hot when you assemble them. You’ll need four soup plates with rims. Unless you have a large oven, you’ll probably need to broil two plates at a time; don’t worry, the enchiladas will stay hot. I’ve made these as cheese enchiladas by simply omitting the chicken, and they were still great.

1/4 cup corn oil, lard or vegetable oil
12 corn tortillas
2 cups shredded cooked chicken (rotisserie chicken works great)
2 cups cowboy beans, hot
4 cups green chile sauce, hot
1 pound shredded monterey jack cheese

4 broiler-proof ceramic soup plates with rims

  1. Place an oven rack about 6 inches from the broiler element and preheat to 200 degrees. Place the bowls in the oven to warm them.

  2. Heat the oil in a small skillet over medium-high. Working one at a time, fry each tortilla for 20 to 30 seconds on each side, until they’re just beginning to brown and stiffen. Hold each tortilla over the oil with tongs to drain, and place it on a paper towel-lined baking sheet.

  3. Remove the bowls from the oven and set the oven to broil. Ladle ½ cup cowboy beans into each bowl. Top each with a tortilla, followed by ¼ cup chicken and a generous 1/4 cup green chile sauce. Scatter with a thin layer of cheese (about 2 tablespoons). Make another layer of tortilla, chicken, sauce and cheese. Finish with a final tortilla, sauce and a thick carpet of cheese (about ¾ cup) extending onto the rim of the bowl.

  4. Broil 3 to 5 minutes, or until cheese is well-browned and bubbling. Serve immediately.

Direct download: sm278_enchiladas.mp3
Category:Episode -- posted at: 7:00am PDT

Molly and Matthew are on public radio's The Splendid Table this week, talking about feeding kids, raising daughters, and why it doesn't matter if your kid hates carrots. Here's a teaser. For the full show, search for Splendid Table (it's the April 21 2007 episode) on your podcast app of choice, or listen (and read the transcript!) at SplendidTable.org.

The Splendid Table

Direct download: Splendid_Table_promo-4-21-17.mp3
Category:Episode -- posted at: 11:42am PDT

No one has ever been happier to spread their thoughts on brown rice and children's tv shows. Opposites attract as we use context clues to wax poetic about health vs. taste, Daniel Tiger vs. Peppa Pig and the jackasses who give toasts. EXPLICIT. www.spilledmilkpodcast.com




Direct download: sm277_brownrice.mp3
Category:Episode -- posted at: 7:00am PDT

Radiculous Radicchio! Beware the excessive Italian accents and the actual food knowledge that may be imparted in this episode. We wade through the bitter, the sweet and the trendy to find out about vegetables' hidden agendas and their inner lives. EXPLICIT. www.spilledmilkpodcast.com 



PDX Live show


Molly's Roasted Radicchio


Radicchio risotto 


Radicchio and Radish Salad with Pear and Parmesan 

Direct download: sm276_radicchio.mp3
Category:Episode -- posted at: 7:00am PDT

After last week's meat piles, it is now time for dessert which comes from the check out aisle of a gas station. We are judging candies by their wrappers, checking out big hunks and babe bait and vow to never look inside a candy bar again. EXPLICIT. www.spilledmilkpodcast.com



Direct download: sm275_gasstationcandy.mp3
Category:Episode -- posted at: 7:00am PDT

We are tasting Bolognese today in all its meaty and long simmering glory. Throughout the journey of today's episode we get stumped by pasta shapes, state birds and basic human emotions. Luckily meat nuggets with clingy pasta saves the day. EXPLICIT. spilledmilkpodcast.com



PDX event tix

Marcella Hazan recipe



Adapted from Kenji Lopez-Alt’s The Best Slow-Cooked Bolognese Sauce Recipe and Cook’s Illustrated, Classic Bolognese Sauce

Makes a big pot of sauce that serves a bunch of people


2 packets (2 tablespoons) unflavored gelatin

2 cups whole milk

¼ pound pancetta, chopped

2 tablespoons butter

¼ cup minced onion

¼ cup minced celery

¼ cup minced carrot

1 pound ground beef

1 pound ground pork

1½ teaspoons kosher salt

½ teaspoon MSG

2 cups white wine

1 28-oz can whole peeled tomatoes, pureed with their juice (a stick blender works well)

¼ cup heavy cream

1 ounce grated parmesan cheese


  1. Sprinkle the gelatin over the surface of the milk and set aside. Preheat oven to 350°F.
  2. Heat an oven-safe Dutch oven over medium heat and add the pancetta. Cook until fat renders and pancetta begins to crisp, about 5 minutes. Remove to a plate, leaving the fat in the pot.
  3. Add the butter to the pot. When it’s melted, add the onion, celery, and carrot. Cook until softened but not brown, about 4 minutes.
  4. Add the beef, pork, salt, and MSG. Cook, breaking the meat up into the smallest chunks, until meat has lost its pink color, about six minutes.
  5. Stir in the milk (with gelatin), bring to a medium simmer, and simmer, stirring occasionally, until milk has largely evaporated, about 30 minutes. Then do the same thing with the wine: stir it in and simmer until mostly evaporated, about 30 minutes.
  6. Stir in tomatoes and bring to a simmer. Transfer pot to the oven and bake 3 hours, stirring occasionally, until sauce is thick and meat is tender. Add a bit of water if necessary. The sauce will have a layer of fat floating on top.
  7. Stir in heavy cream and parmesan cheese, stirring well to blend evenly and emulsify some of the fat into the sauce. Serve immediately or store in the refrigerator for a few days or the freezer for a couple of months.
Direct download: sm274_bolognesesauce.mp3
Category:Episode -- posted at: 7:00am PDT

Spilled Milk presents The Taking of Parsley: Curly vs. Flat. Today we wonder whether these little green leaves are more than just a garnish and if curly spinach exists. We also are finally ready to live our best life which includes frolicking, stew and of course, vodka. EXPLICIT.



Molly's Lima Beans

Direct download: sm273_parsley.mp3
Category:Episode -- posted at: 7:00am PDT

Expectorate Petroleum! Today we power through husky voices and bleeding lips to judge TV Dinners for your hearing pleasure. Canned corn, soupy rice and oceans of gravy are just the beginning. Oh and you'll never guess which Hogwarts house Matthew belongs to! Press play to find out! EXPLICIT. www.spilledmilkpodcast.com



PDX live show

Direct download: sm272_tvdinners.mp3
Category:Episode -- posted at: 7:00am PDT

You know you've made it when you do a comedy show at a museum. Though our topics are Summer Berries and Airplane Parts, our conversation veers from crockpots to muffin tops to esters and Oklahoma History. We discover all about Molly's obsession with tiny spaces and pit strawbuzzies against snookberries. EXPLICIT. www.spilledmilkpodcast.com



John Thorne Blueberry Clafoutis


Show Opener: And Eat it Too Podcast


Direct download: sm271_summerberries.mp3
Category:Episode -- posted at: 7:00am PDT

We sniff your Root Beer! We sniff it up, but draw the line at your lips. Today we taste a soda lineup and discover hints of sassafras, sarsaparilla and wintergreen with a couple of nostalgic twinges along the way. Oh, how are you with road trip playlists? We are going to need some help. EXPLICIT. www.spilledmilkpodcast.com 


Direct download: sm270_rootbeer.mp3
Category:Episode -- posted at: 7:00am PDT