A recipe guide to cooking with milk, from rice pudding with poached rhubarb to steamed mussels with coconut milk and thai chiles.
Food & Wine
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Milk-Braised Pork Tenderloin with Spinach and Strawberry Salad
Braising a seared pork tenderloin in milk gives it a lovely silkiness, and the milk a delicious, savory caramel flavor. The milk will gently curdle as the meat cooks, forming small lumps; pureeing it with an immersion mixer will smooth it out again.
This vanilla-flecked rice pudding is exceptionally easy and exceptionally delicious, thanks to the tangy rhubarb. Krista Desjarlais, the chef-owner of Bresca in Portland, Maine, gently poaches the stalks in red wine, sugar, lemon juice and cinnamon. Perfect on the pudding, the rhubarb would be equally good with Greek yogurt.
This is a signature dish at Komi, where Johnny Monis slowly roasts the baby goat in milk until it’s meltingly tender, then simmers it in tomato sauce before spooning it over fresh, eggy pappardelle noodles.
Pot de crème (“pot of cream”) is a traditional French custard typically served in a pot-shaped cup. This milk-chocolate version from pastry chef Frank Urso at Philadelphia’s Parc is supersilky and dense.
Tyler Florence likes making this one-pot dish for parties because it requires so little cleanup. He simply steams plump mussels in lager, then tosses them in a creamy, spicy, slightly tart sauce made with ginger, chiles, coconut milk and lime juice. The result is a Thai-inflected version of the French classic.