Spilled Milk
Molly Wizenberg and Matthew Amster-Burton
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Top 10 Spilled Milk Episodes
Goodpods has curated a list of the 10 best Spilled Milk episodes, ranked by the number of listens and likes each episode have garnered from our listeners. If you are listening to Spilled Milk for the first time, there's no better place to start than with one of these standout episodes. If you are a fan of the show, vote for your favorite Spilled Milk episode by adding your comments to the episode page.
Episode 278: Enchiladas
Spilled Milk
04/27/17 • 26 min
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
STACKED GREEN CHILE CHICKEN 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.
COWBOY BEANS 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
- 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.
- Add the jalapeños (if using) and cilantro. Taste for salt. Beans should be a little soupy.
GREEN CHILE SAUCE 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
- 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.
- 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.
- 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.
- 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.
MAKING THE ENCHILADAS
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
- 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.
- 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.
- Remove the bowls from the oven and set the oven to broil. Ladle 1⁄2 cup cowboy beans into each bowl. Top each with a tortilla, followed by 1⁄4 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, sau...
Episode 187: Ginger
Spilled Milk
08/06/15 • 28 min
Today we are spicy, fresh and chatting about ginger. We may not stay totally on topic but we do get another chance to show off our poetry prowess. Our knowledge of pop culture is in rare form here as Bennifer and Bourne make an appearance and we get another relationship rumor started. EXPLICIT. www.spilledmilkpodcast.com
Molly's Ginger Cake with Caramelized Pears
Matthew's Bands: Early to the Airport and Twilight Diners
Listen to our spinoff show Dire Desires
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Episode 169: Dumplings
Spilled Milk
04/02/15 • 21 min
Join Professors Molly and Matthew as they teach Encased Dough Balls 101. We tackle existential questions such as the exact definition of a dumpling, where ravioli falls and a technique known as "Side Swayze". Be sure to take notes and use the technical definition of dumpling in your future edible exploits. www.spilledmilkpodcast.com
Matthew's dumplings
Adapted from Eileen Yin-Fei Lo, The Dim Sum Dumpling Book
1/2 teaspoon baking soda1 teaspoon kosher salt
For the filling:12 ounces bok choy, separated into stalks and leaves, cut into 1/2-inch pieces12 ounces ground pork1/3 cup sliced scallions1 teaspoon kosher salt2 teaspoons sugar1.5 teaspoons minced ginger1.5 teaspoons rice wine1 teaspoon soy sauce2 teaspoons sesame oil1 egg1 tablespoon oyster sauce1.5 tablespoons cornstarchpinch black pepper
1 package (about 44) gyoza skins (we like Twin Dragon brand)
1. Bring a pot of the water to a boil and add the baking soda and 1 teaspoon salt. Add the bok choy stems. After 1 minute, add the bok choy leaves. Drain, rinse with cold water, and squeeze out well with a towel.
2. Transfer the greens to a medium bowl and add the remaining filling ingredients. Stir until thoroughly combined (hands are good for this) and refrigerate uncovered, 4 hours.
3. Fill the gyoza skins with about 2 teaspoons filling per skin. Here’s a video that shows how to fold them.https://www.youtube.com/watch?v=IOqgGieImME .
4. In a large nonstick skillet, heat 1 tablespoon peanut oil over medium-high. Add dumplings to fit. When they’re sizzling, add 1/2 cup water and cover. Steam 6 minutes, adding additional water if necessary. (You want the water to be just about boiled off at the 6-minute mark.) Uncover and cook until well-browned. Serve immediately.
Matthew's Bands: Early to the Airport and Twilight Diners
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Episode 134: Celery
Spilled Milk
07/31/14 • 18 min
More than just mirepoix, we seek to celebrate celery in all its stringy, crunchy glory. On a journey through its leaves, seeds and stalks, listen as we crunch away chatting about the merits of de-stringing, chopping and puppetry. EXPLICIT. spilledmilkpodcast.com
Recipes
Fuchsia Dunlop’s Send the Rice Down from "Every Grain of Rice"
Marcella Hazan's Braised Celery from Food52
Matthew's Bands: Early to the Airport and Twilight Diners
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Episode 119: Prunes
Spilled Milk
04/17/14 • 18 min
Keeping you regular with our weekly episodes, this time we probe everybody's favorite laxative, prunes. This versatile fruit delights whether dried, stewed, juiced, roasted, savory or sweet. "Moist" haters beware. spilledmilkpodcast.com
Recipes
The Wet Plum Mocktail - Prune juice, splash of club soda and a squeeze of lemon.
Paula Wolfert's Stewed Pork with Prunes and Onions via Fine Cooking
Stewed Prunes with Citrus and Cinnamon via Orangette
David Lebovitz's Prunes Stewed with Port Wine
Wine-Stewed Prunes and Mascarpone via Frankie’s 457 Spuntino
Links
Pruneaux d’Agen
Molly's Food52 Cocktail column
Molly's book Delancey, released on May 6th.
Matthew's Bands: Early to the Airport and Twilight Diners
Listen to our spinoff show Dire Desires
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Episode 118: Food as Utensils
Spilled Milk
04/10/14 • 19 min
Celery straws and coconut bras. Here at Spilled Milk, we don't shy away from the deep questions, such as "What actually constitutes a food utensil?" and "Where do Red Vines go when they die?". Desperate times call for edible utensils. spilledmilkpodcast.com
Matthew's Bands: Early to the Airport and Twilight Diners
Listen to our spinoff show Dire Desires
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Episode 633: Advent Calendars
Spilled Milk
02/15/24 • 39 min
Welcome to the Advent of Love! We are coping with our nostalgia for the holidays by eating Santa's face and recounting thinly veiled Christmas "miracles". We go nuclear as we open one of these live, on the air and are sucked back into Edwardian times. Watch out Bunnicula!
The Jacquie Lawson 2023 Edwardian Advent Calendar
Matthew's Bands: Early to the Airport and Twilight Diners
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Episode 629: Ritz Crackers
Spilled Milk
01/18/24 • 46 min
We're doing it right now as we continue apace learning everything there is to know about Ritz crackers and some things that maybe we wish we didn't. Through mergers, horizontal acquisitions and cracker bandits we become Loose-Wiles as we apply for Canadian citizenship and propose a new entry in the PEFP canon.
Matthew's Now but Wow! - Black People Love Paramore podcast
Matthew's Bands: Early to the Airport and Twilight Diners
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Episode 495: Snacking Cakes
Spilled Milk
06/24/21 • 37 min
Today we get to the tough questions; What exactly is a snacking cake? How essential are fingers? Do painters collaborate? Join our geometry lesson as we dive into art, herpetology and yeomen and finally realize that snacking cakes are just a state of mind.
Amanda Hesser’s almond cake from Cooking for Mr. Latte
Spilled Milk Coffee Cake episode
Yossy Arefi’s pumpkin bundt cake with maple-brown butter glaze
Butter cake with rhubarb compote from The Hedgebrook Cookbook
Winning Hearts and Minds Cake, and sweet potato pound cake from Southern Cakes by Nancie McDermott
The Taste of Country Cooking by Edna Lewis
Golden Snub-Nosed Monkey Eating Berries
Saeed Jones, How We Fight for Our Lives
Saeed Jones' Twitter - @theferocity
Matthew's Bands: Early to the Airport and Twilight Diners
Listen to our spinoff show Dire Desires
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Episode 607: Gumbo with Durand Jones
Spilled Milk
08/17/23 • 38 min
Today we look behind the curtain and discuss how much we hate martinis and if we are actually koalas. Matthew tries to stay cool as we talk to Durand Jones about his Gumbo recipe and new solo album. Eventually our cheerful pessimism shows up and breaks out as we rename our hive mind.
Matthew's Now but Wow! - Honeybees and Distant Thunder by Riku Onda
Early to the Airport "Dancing on My Own"
Listen to our spinoff show Dire Desires
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Durand Jones' Gumbo Recipe
Prep:
1 cup of baked flour
(take your favorite white flour-- place in a pile in the middle of the baking pan, bake at 375 degrees for at least one hour. Stir every 15 to 20 mins. My desired color is a medium-dark caramel). Once done, set aside.
32oz of Okra cut-- not too thin and still round
(spread okra on a baking pan, spread an even amount of olive oil on the okra, place in the oven. Bake at 375 until slime is fully cooked out. This usually takes around 45 minutes to an hour 25. Try to check every fifteen minutes and stir to avoid the okra getting burned). Once done set aside
2 lbs of chicken thighs, boneless and skinless. Season with salt, pepper, garlic powder, and some cajun seasoning like tony's chacherie.
(Once chicken is seasoned, place in a baking pan and let it bake in the oven for 25-30 minutes at 375 degrees). Once done set aside
Gumbo time:
1 large white onion-- chopped
4-6 stalks of celery--chopped
1 large red bell pepper-- chopped
1 large green bell pepper-- chopped
(optional)Smoked Turkey meat with bone still in-- you're looking for a smoked turkey leg, or smoked turkey necks. This will add immense flavor to your broth/roux.
12 ounces of Andouille Sausage-- or closest like sausage
2 lbs of shrimp-- peeled and deveined-- set aside in a container-- keep them cooled or iced.
96 ounces of your favorite stock-- you can make your own, but really no need. A good stock from the grocery store can work, and save you time from this already lengthy preparation
Get a large and deep pot, place a little oil in it and bring it to medium-hot heat.
Once the pot is temp ready-- place onion, celery, and bell peppers in the large and deep pot. Do not add garlic just yet. Monitor the pot and make sure you are not burning the vegetables
Let this cook down for about 12-15 minutes. Keep occasionally stirring until onions began to carmelize. Add garlic now. Keep an eye and occasionally stir for about 7-10 minutes.
Take a cup of your stock and add it to your baked flower in a bowl. Whisk until smooth and without lumps.
Add this mixture into your large pot with veggies.
Stir and mix with the veggies and let this cook for about 5 minutes or so.
Add your smoked turkey leg or turkey necks into the pot.
Add stock until the pot is around 60 percent full-- we don't want to overfill the pot-- because we have a lot more to add into the gumbo.
Stir the pot, get the mixture of the roux to gel smoothly with the water.
Get this to a medium boil.
Add Okra to the pot
Now is a great time to season your gumbo with tony's, garlic powder, pepper, hot sauce, garlic powder, to your preference. Do not add salt yet.
Let this cook-- pot covered preferred, for about 45 minutes to an hour, occasionally stirring and checking in on the pot. Adding in more stock if needed. Keeping your pot a little more than half full.
Bring Pot to a medium to low heat
Add sliced, round andouille sausage to the pot
Chop baked chicken into medium to medium large sized chunks, once done-- add to the pot
Add more stock if needed.
Let this cook for about 30 minutes.
Add your shrimp last. They will not take a very long time to cook in the gumbo. Ten to 15 minutes should be great
Optional, but once shrimp are done, turn off heat, and let the gumbo rest for 10 minutes. Add 16 ounces of ice cold water to the pot. Stir it in...
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FAQ
How many episodes does Spilled Milk have?
Spilled Milk currently has 685 episodes available.
What topics does Spilled Milk cover?
The podcast is about Comedy, Podcasts, Arts and Food.
What is the most popular episode on Spilled Milk?
The episode title 'Episode 494: Pho with Andrea Nguyen' is the most popular.
What is the average episode length on Spilled Milk?
The average episode length on Spilled Milk is 31 minutes.
How often are episodes of Spilled Milk released?
Episodes of Spilled Milk are typically released every 7 days.
When was the first episode of Spilled Milk?
The first episode of Spilled Milk was released on Jan 7, 2010.
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