Cardamom and loaf pans, a Kitchen Conclusion

Another Kitchen Conclusion post to start off 2018!  This time, I’m highlighting two recipes from Christopher Kimball’s Milk Street Magazine.  Both just happen to involve ground cardamom and loaf pans.

Not a resolution per se, but I want to be better about cooking and baking from my plethora of cookbooks and magazines in general.  And let’s not forget all the cookbooks that I take out of my local library.  I also like to cook with people, and for people.  It makes for a better incentive than just cooking for little ol’ me.

When my sister proposed that we bake the Milk Street Magazine’s pistachio cardamom cake on New Year’s Eve, I easily agreed.  She had most of the ingredients while I had the flour.  It went faster with two people.  I handled the grinding of the pistachios and the other dry ingredients.  She prepped the wet ingredients.  We skipped the glaze because (1) we weren’t presenting this cake to anyone, and (2) neither of us needed the extra sugar.

Pistachio cardamom orange cake #milkstreetrecipes

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The only criticism I have is the bake time printed.  It said 325ºF for 50-55 minutes.  As we were sliding the loaf pan into the oven, I had huge doubts about the bake time.  It’s hard for me to say how long it took in total since I had to keep adding time, but it was probably about 70 minutes in my oven.  No, my oven doesn’t run under-temperature.  If anything, it’s usually running a few degrees higher than the displayed temperature.

Overall impression of the cake itself?  Maybe we didn’t toast the pistachios long enough.  The dominant flavors seemed to be orange and cardamom.  I think I even tasted the tang of the Greek yogurt more than any pistachio flavor.  That’s not necessarily a bad thing.  The cake was still very tasty.  But for my sister who is a big fan of pistachio, it was a slight let down.

And then last week, while I was enjoying a day off from work, I decided to try the Milk Street Magazine recipe for brown butter cardamom banana bread.  I’m generally not a huge fan of standard banana bread.  I have a version with chocolate chips and cinnamon that I like, but that’s probably because the chocolate and the cinnamon tend to distract from the banana flavor.  (Oddly enough, I love fresh bananas on their own.)

Brown the butter!

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mixing the wet ingredients

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I did like the cardamom and banana combination.  Ok, not more than chocolate and cinnamon, but I’m definitely willing to bake this one again.  I also gave a few slices to a friend.  Their reaction came back as favorable.

Having said that, I couldn’t taste the brown butter.  Maybe I didn’t brown it enough?  I mean better to under brown than to burn something, but maybe this is a theme in my kitchen.  I don’t know.  I guess I’ll just have to try again sometime.

In general, I find the Milk Street Kitchen recipes to be unintimidating and delicious.  I like their use of bolder flavors.  I have also made their savory sweet potato gratin with happy results, lest you think I only make desserts.

I definitely recommend giving them a try if you haven’t already.

Reference Links:  Warning, depending on when you are reading this post, you may hit a paywall.  If you want to see the recipes in full, I believe that they are both in the book Milk Street: The New Home Cooking.  Chances are that your local library carries a copy!


Milk Street Kitchen’s Open House

Milk Street Kitchen (which I could also call Milk Street Magazine, Milk Street Cooking School, Milk Street Radio, or even Milk Street TV) had an open house this evening.

Here’s how it went…

:: I got a goodie bag from Che Maksou salon. There’s a little bottle of conditioner, shampoo, and some sort of “salt infused spray designed to work with other volume infusing products.” Uh, ok. BUT HOLY COW THE LABELS SAY THAT THE PRODUCTS ARE WORTH $30 ALTOGETHER.  So, I’m looking forward to testing out some hair products in the near future.

:: We got to taste some recipes. There was, I think, a recipe from every issue of the magazine so far.  There was Thai Steak Salad, Chili-Lime Melon Salad, Spanish Spice Crusted Pork Bites, Thai Coleslaw with Mint and Cilantro, and Tahini-Swirl Brownies. The brownies were good but I couldn’t taste the tahini. I was grossed out by the coleslaw because I didn’t realize that there was cilantro in it until I tucked into it. Having said that, it was still pretty decent. The other flavors of the salad helped to make the cilantro less disgusting. lol!  (Yes, I am anti-cilantro.  Sorry, not sorry.)

I did stay away from the steak salad from the start because I could tell immediately that it had cilantro. I’ve made my peace with not eating the steak because the pork dish was delicious!  I ate a handful of that. Overall, I think the fruit salad was my favorite. So, I had a good serving of that too.

:: Andi Wolfgang, founder of NamaKiss, was there with samplings of her chocolates. I really liked them! The chocolates were the reason I was inclined to go to the open house. It turns out that I can get her chocolates just a couple of blocks away from where I live, so I’ll probably stop by the store sooner rather than later to pick up some. There was a goji chocolate fudge square (it also had a seed in it but I don’t remember what… pepita maybe?) that was my least favorite just because it didn’t see that special to me. I really liked the coffee bean chocolate fudge and the peanut butter chocolate fudge. The citrus vanilla truffle was good too.

:: BRIX Wine Shop had samples.  I don’t drink wine so I stayed away.  But they were quite popular.

::  There were cooking demos throughout the evening but I only watched the steak salad demo.  Overall, the evening was lively and fun.  I just didn’t want to spend my whole evening by myself watching demos in a crowded room.  Plus I have access to all the magazine issues so far, so I’m not worried about getting a copy of any recipe.

: : And of course, there were issues of the magazine available.  The issue was the March-April one, which is where the tahini brownie recipe lives.

All in all, I was glad I went.  And I’ll be returning to Milk Street Kitchen this month for a cooking class.  As long as I’m not lazy, I’ll do a write up on that too.