Posts by moulton
Milk Street Radio: Tom Colicchio Tells All
Before there was “Top Chef,” Tom Colicchio worked for and launched some of the greatest restaurants in New York. This week, he shares his best stories and takes us inside the kitchens of some of the hottest restaurants of the last 30 years. Plus, Emily Monaco reveals the best places…
Catalan Soul Food on “Sara’s Weeknight Meals” this Week
I learn how to make a hearty fisherman’s stew from a local chef and cooking teacher, Nuria Gine Gras and get a tasting tour of Barcelona’s culinary spots – visiting a Vermouth bar for an aperatif, eating snails with meat sauce and offal stew for lunch and attempting to learn…
Catalan Fish Stew (Suquet de Peix)
Servings: 6 For the stew: 1/4 cup extra-virgin olive oil 6 pieces monkfish about 3/4 to 1 inch thick, or any firm fleshed thick white fish Salt and pepper All-purpose flour for coating the fish 1 medium red onion, finely chopped 3 medium tomatoes, grated on the coarse side of…
Pork Chops with Spanish Olive Sauce
4 thin boneless pork chops kosher salt and freshly black pepper all-purpose flour for coating the chops 2 tablespoons extra-virgin olive oil 1/4 cup dry sherry 1 cup chicken stock 1/3 cup sliced or chopped pimento-stuffed Spanish green olives 1 tablespoon unsalted butter Additional kosher salt and freshly ground pepper…
Milk Street Radio: Michael Twitty’s Kosher Soul
Writer and historian Michael Twitty share the stories and foods of the African and Jewish diasporas. Plus, we explore the wide world of breakfast cereals with Gabe Fonseca, make spaghetti with parsley pesto and consider the apple with Dan Pashman. https://www.177milkstreet.com/radio/michael-twittys-kosher-soul-1
Episode 1302 – I Cook in a Small Town in Santorini
I make three classic Greek dishes with a local chef, Christos Tyrantasyllopoulos, and learn so much from him in the process. Here are the recipes: https://saramoulton.com/show/saras-weeknight-meals-season-13/episode-1302-shrimp-santorini-to-vancouver/
Spot Prawn Risotto
For the stock: 1 pound prawn heads and shells (about 8 cups), rinsed 4 quarts of cold water ½ medium onion, sliced 1 rib celery, cut crosswise into ¼ inch pieces 1 carrot, roughly chopped Kosher salt For the risotto 7-8 cups prawn stock 1 ½ -2 pounds asparagus (approximately…
Shrimp Saganaki
Servings: 4 5 tablespoons extra-virgin olive oil 20 medium raw shrimp peeled and deveined 1 small glass Raki or Ouzo 1 medium red onion finely chopped 1 medium green pepper chopped 3 tablespoons tomato paste 3 garlic cloves finely chopped 4 large ripe tomatoes crushed Pinch hot red pepper flakes…
Greek Salad
Servings: 4 to 6 Prep time: 15 minutes 3 large plum tomatoes, coarsely chopped ½ cucumber, peeled and coarsely chopped ½ red onion, chopped 1 green bell pepper, seeded and coarsely chopped 15 black olives 2/3 cup Greek feta Salt, pepper, dried oregano 4 tablespoons extra-virgin olive oil *Mini barley rusks…
