#milkstreet #tuesdaynights #christopherkimball
Oh, I just love what they’re up to over at Milk Street! Milk Street Tuesday Nights is filled with global recipes, but made totally doable for a week night. It’s a very relaxing book to work with. I frequently scale up the seasoning when I cook, and find that I just don’t need to with this book. There’s not an apologetically seasoned bite to be found. Our taste buds were really happy with everything. Well, I still scaled up the garlic a little, but not nearly as much as I usually do. Great stuff!
If you haven’t seen the show yet, it’s a really neat one. They have a lot of my (and probably yours if you’re reading this) culinary heroes on as guests, so you get a lot of points of view, and flavor injections coming to the party.
In terms of the book itself, it’s great quality. It’s heavy enough that when you open the book on the counter, the page stays open without any intervention. I love that.
A huge thank you to Milk Street for letting me share their recipe for Maple-Whiskey Pudding Cakes with you! They are divine. The flavor and texture are both absolute perfection. My daughter thought it tasted like a crumb topping but with a pudding (in the British sense) texture. Oh my gosh. You have to make these. They are meant to be dessert, but we had this as a very decadent weekend breakfast. I’ll show you my pics and thoughts of the dishes we tried after the recipe.
Maple-Whiskey Pudding Cakes
Start to Finish: 45 minutes (20 minutes active) Servings: 4
These individual desserts bake up with a gooey sauce beneath a layer of rich, tender cake. We tried a few different types of whiskey here: Our favorites were Jameson for its clean, bright flavor and Rittenhouse rye for its spicy depth. This recipe can easily be doubled to serve eight. Serve the pudding cakes warm, with vanilla ice cream or lightly sweetened whipped cream.
Don’t stir the maple-whiskey syrup into the batter after dividing it among the batter-filled ramekins. During baking, the syrup forms a sauce at the bottom.
6 Tablespoons maple syrup
1 teaspoon cider vinegar
6 Tablespoons whiskey, divided
8 Tablespoons (1 stick) salted butter, divided
107 grams (1/2 cup) white sugar
¼ cup whole milk
1 large egg
1 teaspoon vanilla extract
90 grams (3/4 cup) pecans, toasted
65 grams (1/2 cup) all-purpose flour
1 teaspoon baking powder
In a small saucepan over medium, combine ½ cup water, the maple syrup, vinegar, 4 tablespoons of whiskey, 2 tablespoons of butter and ¼ teaspoon of salt. Bring to a boil, stirring occasionally. Reduce to low and simmer for 5 minutes. Remove from the heat and set aside.
In another small saucepan over medium, melt the remaining 6 tablespoons butter. Cook, swirling the pan, until the milk solids at the bottom are deep golden brown and the butter has the aroma of toasted nuts, about 5 minutes. Transfer to a medium bowl and cool to room temperature.
Meanwhile, heat the oven to 325°F with a rack in the middle position. Mist four 6-ounce ramekins with cooking spray and place on a rimmed baking sheet. When the butter is cool, whisk in the sugar, milk, egg, vanilla and remaining 2 tablespoons whiskey. Set aside.
In a food processor, process the pecans until finely ground and beginning to clump, 30 to 40 seconds. Add the flour, baking powder and ½ teaspoon salt, then pulse til combined, about 5 pulses. Add the butter mixture and pulse until a smooth, thick batter forms, about 5 pulses, scraping down the bowl once.
Divide the batter among the prepared ramekins. Gently pour the maple mixture over the batter in each ramekin. Do not stir. Bake until the cakes are puffed and the centers jiggle only slightly, 25 to 30 minutes. Let cool on the baking sheet for 10 minutes before serving; the cakes will fall slightly as they cool.
Continuing my review of the book….
Milk Street Tuesday Nights
By Christopher Kimball
My thoughts and pics on the dishes we tried:
1) Orecchiette with Sausage – p 132. This is the dish on the cover. There’s a full pound of rainbow chard in here. It has a lovely strong but mellow garlic taste with some nice heat from the peppadew and pepper flakes and earthiness from the fennel.
2) Maple-Whiskey Pudding Cakes – p 375. Oh my gosh! These are wonderful!! The flavor and texture are both absolute perfection. My daughter thought it tasted like a crumb topping but with a pudding (in the British sense) texture.
3) Persian Barley-Vegetable Soup – p 143. Very full flavored vegetable soup. When they say to shred the carrots finely, I think they used the fine side of their box grater, because theirs looks like it dissolved into the soup. I used the larger holes so my carrots were still recognizable. The sour cream blended with a little soup and lemon is thinner than what you usually squirt out of a bottle, so just spooning it on might be plenty, so that yours isn’t as messy as mine.
4) Vietnamese Skirt Steak Sandwiches – p 305. This is such a yummy sandwich! It’s a zero effort dinner. You get the carrots in their sugar and vinegar to pickle a little, get the meat under the broiler, and you can get everything else ready while the meat rests.
5) Spanish Eggs and Potatoes (Huevos Rotos) – p 40. Yum. They employ the microwave to par cook the potatoes before you get going on the stovetop, and that gives you time to get everything prepped and ready to go. I love the vinegar in the background and wouldn’t have thought to add that to breakfast eggs. The Spanish chorizo gives it such a rich taste.
6) Yogurt Flatbreads with Flavored Butters – p 240. Gorgeous texture and flavor. I love how easy and quick these are. I made all three of the butters so we could see which we liked best. We still don’t have an answer to that. Lol! Za’atar, Harissa, and Garlic Herb.
7) Fig and Blue Cheese Pizza – p 287. Great pizza with sweet, savory, salty balance. I cheated and used balsamic glaze (reduced balsamic) instead of regular balsamic.
8) Chocolate-Tahini Pudding – p 378. Fabulous. It’s like a grown up peanut butter cup, and not overly sweet.
9) Buckwheat Apple Pancakes – p 373 with optional brandied cherry compote. These are that perfect fall breakfast you’re looking for.
10) Garlic and Cilantro Soup with Chickpeas (Acorda a Alentejana) – p 193. Lovely light dinner with a smoky paprika and roasty garlic flavor, with bright pops from the cilantro. The crispy fried croutons are the best part. You only need one ciabatta roll for the whole pot.
11) Cuban-Spiced Burger – p 299. Great flavor with no effort. I only made half of the sauce and that was plenty. Two tablespoons of sauce will give you a delightfully messy, drippy burger.
12) Gochujang-Glazed Potatoes – p 237. Great taste. Gochujang, soy sauce, and sesame oil team up with the starch of the potatoes as they cook to coat them nicely.
13) Charred Brussels Sprouts with Garlic Chips – 219. This is totally cousins with twenty cloves of garlic chicken. Tons of crispy garlic chips and an almond and lemon sauce. Delicious.
14) Glazed Salmon with Chili-Basil Sauce – p 5. Killer salmon! Super easy and the last 5 minutes are in the oven, so you can put the finishing touches on something else.
15) Stir-Fried Broccoli with Sichuan Peppercorns – p 223. This is a very mild Sichuan dish. Delicious, but you will just pick up the flavor and not get any of the tongue numbing.
Some others I have flagged to try: Vietnamese Meatball Soup with Watercress (Canh) – p 16 * Indian Spiced Beef and Peas (Keema Matar) – p 25 * Seared Strip Steak with Almond-Rosemary Salsa Verde – p 35 * Cantonese-Style Black Pepper Beef – p 49 * Tuscan Soup with Bread, Beans, and Greens (Ribollita) – p 57 * Spicy Sichuan Tofu and Pork (Mapo Dofu) – p 59 * Cashew-Coconut Meatballs with Creamy Spinach Tomato Sauce – p 77 * Chicken Cutlets with Mango-Tomato Sauce – p 79 * Pistachio-Mint Beef Kofta – p 103 * Tortilla Espanola with Potato and Eggplant – p 105 * Pork Schnitzel – p 125 * Spiced Turkey Cutlets with Apricot-Shallot Chutney – p 145 * Vietnamese Meatball Lettuce Wraps – p 151 * Paprika-Rubbed Pork Tenderloins – p 163 * Salmon Chraimeh – p 187 * Lemon Grass-Coconut Tofu – p 201 * Roman Spaghetti Carbonara – p 205 * Sopa Seca with Butternut Squash – p 210 * Bulgur-Tomato Salad – p 215 * Tomato-Herb Salad with Sumac – p 227 * Thai Stir-Fried Spinach – p 233 * Roasted Fennel with Rosemary – p 235 * Ginger Beef and Rice Noodle Salad – p 245 * Indonesian Fried Tofu Salad – p 247 * Greens with Walnuts, Parmesan, and Pancetta Vinaigrette – p 249 * Fattoush – p 256 * Chili-Rubbed Pork – p 261 * Bread Salad with Kale, Beets, and Blue Cheese – p 272 * Three-Cheese Pizza – p 281 * Parmesan and Herb Turkey Burgers – p 301 * Za’atar Roasted Chicken – p 342 * Roasted Chicken Breasts with Grapes and Sherry Vinegar – p 357
*I received a copy to explore and share my thoughts.
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