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Author: Milton Magazine

Soup: Gazpacho [Martha Shulman ‘68]

2 thick slices stale French bread, crusts removed (about 1 ounce) 1 pound ripe tomatoes, cored and peeled 2 to 4 garlic cloves, to taste 1 slice red or white onion, coarsely chopped and rinsed with cold water 2 tablespoons olive oil 1 to 2 tablespoons sherry vinegar or wine vinegar (to taste) 1/2 to 1 teaspoon sweet paprika (to taste) 1/2 to 1 cup ice water, depending on how thick you want your soup to be Salt and freshly ground pepper   Garnishes (optional) 1/2 cup finely chopped cucumber (more to taste) 1/2 cup finely chopped tomato (more to taste) 1/4 cup chopped fresh basil or parsley 1/2 cup finely chopped green pepper 1/2 cup small croutons (page 000) 1 hard boiled egg, finely chopped   Place the bread in a bowl and sprinkle with enough water to soften it. Let sit for 5 minutes, until soft enough to squeeze, and squeeze out the water. Combine the bread, tomatoes, garlic, onion. olive oil, vinegar, paprika, and salt in a blender and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with water, cover and chill for several hours. Meanwhile, prepare the garnishes, if using. Place them in small bowls on a platter. Serve the soup in glasses if it’s a very hot day and you aren’t serving garnishes (I like...

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Vegetable: Farm Stand Veggie Stir Fry [Patricia Spence ‘76]

My go to summer recipe is all about what is at the farm stand. It can vary week to week, but is always fresh.   Broccoli String beans Shiitake Mushrooms Celery Onion 2-3 Garlic Cloves (peel and mince Small piece of Ginger(Peel and chop) I Love Ginger! Red Pepper Flakes   Chop the first 5 items. Peel and mince the garlic. Peel and chop the garlic. Stir fry all for 5-10 minutes in Olive oil. Add red pepper flakes to your taste. At the last minute drizzle teriyaki sauce over your summer creation. Serve over brown rice or quinoa.   As the Farm Stand items change so will your Veggie Stir...

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Dessert: Kunafa (Knafeh) [ Mahmoud Abdalrahman, Math Department faculty]

Knafeh is a popular dessert in the Middle East. There are many variations on the recipe and different regions have different names or pronunciations for it. The following recipe is based on the Palestinian Knafeh Nabulseyeh (from Nablus), but for convenience cooked in the oven rather than the traditional method on woodfire or stove-top.    Amount:  9” shallow baking pan (about 4-5 servings)   Recipe The Syrup:   Ingredients:  Sugar (1 cup) Water (1 cup) Vanilla (1 tsp) Orange blossom water (1 tbsp optional) lemon/lime juice (1 tbsp)   Preparation: In a small saucepan, add the water and the sugar and heat on medium high until boil Let it boil gently on medium low heat for 5 min, then add the vanilla and orange blossom water then let it boil for another few minutes Add the lemon juice, let it boil for 5 min then turn off the heat and set aside to cool down. The consistency should be a little thick after cooling   The Knafeh: Knafeh raw shredded pastry (10-12 oz). It can be found in most Middle Eastern stores and comes in 1 lb portions Melted butter (6-8 tbsp) Ackawi cheese (12-14 oz). You can substitute with fresh mozzarella Ricotta (0.5 cup). This is optional, but adds richness to the flavor Chopped pistachios for garnishing   Preparation:   Multiple hours before you start, chop the Ackawi...

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Meat: Jamaican Oxtail Stew [Ola Awogoboro ‘94]

INGREDIENTS   3 pounds oxtails, cut into segments by a butcher  Kosher salt  freshly ground black pepper, to taste 3 tablespoons light brown sugar 2 Spanish onions, peeled and chopped 4 cloves garlic, peeled and minced 3 tablespoons fresh ginger, peeled and chopped 1 Scotch bonnet pepper, whole 3 sprigs fresh thyme 12 allspice berries 1 bunch scallions, trimmed and chopped 2 tablespoons white sugar 3 tablespoons soy sauce 1 tablespoon Worcestershire sauce 3 tablespoons flour 3 tablespoons tomato ketchup 1 cup butter beans, or a 10 1/2-ounce can butter beans, rinsed and drained   PREPARATION   Season oxtails aggressively with salt and pepper. Heat a large Dutch oven or a heavy-bottomed pot over high heat. Add brown sugar to pot and melt, stirring with a wooden spoon, until it darkens and starts to smoke ­— about six minutes. When sugar is nearly black, add 2 tablespoons boiling water. (It will splatter.) Stir to mix. Add the oxtails to the pot, working in batches, stirring each time to cover them with blackened sugar, then allowing them to cook, turning occasionally, until they are well browned. Remove oxtails to a bowl and keep warm. Add half of the onions, garlic and ginger to the pot, along with the pepper, the thyme, the allspice and a third of the scallions, and stir to combine. Allow to cook until softened, approximately 5...

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Pasta: Pesto [Nick DiGiovanni ‘15]

2 cups basil leaves (packed)  1/2 cup grated parmesan  1/2 cup olive oil  1/3 cup toasted pine nuts  3 cloves roasted garlic (can you roast a few ahead? whole heads garlic, tops chopped off, submerged in olive oil, salt and pepper)  salt and pepper to taste     Blend it all up.  Serve over fresh...

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