The Milo Cookbook

Vol. 3, Kale & White Bean Stew

Posted by Kayden Horwitz on

Vol. 3, Kale & White Bean Stew

Ingredients: A little bit of oil! 1/4-1/2 lbs of mild or hot sausage - Uncased! 2 onions, chopped 3 cloves garlic, minced 1 pound kale, tough stems removed, leaves rinsed and shredded 3 cups of diced tomatoes. Fresh is best, canned works, too! A healthy pinch of salt A healthy pinch of pepper 2 small sized cans of white beans (great northern beans work, too) Instructions:      First, in your new Dutch oven, heat 1 tablespoon of the oil over medium heat. Add the sausage and cook, breaking the meat up with a fork for a few minutes, until it loses...

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Vol. 2, Wild Mushroom Risotto

Posted by Kayden Horwitz on

Vol. 2, Wild Mushroom Risotto

Wild Mushroom Risotto Ingredients: 4 tablespoons olive oil 2 lbs mushrooms of your choice 1 medium yellow onion 2-3 cloves of garlic 1.5 cups Arborio rice .5 cup dry white wine (doesn’t have to be fancy, but make sure it’s not too sweet) 8-10 cups of chicken broth (homemade is best, or store-bought low-sodium) A couple sprigs of fresh thyme leaves stripped and chopped, or 1 tsp dried thyme 1 cup (or more) of freshly grated Parmigiano 2 tablespoons butter (more won’t hurt) Instructions: Put Milo over medium heat while you chop... Chop your mushrooms. Remove all the rough woody...

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Vol. 1, The Perfect Loaf

Posted by Kayden Horwitz on

Vol. 1, The Perfect Loaf

The Perfect Loaf Ingredients: 3 cups all-purpose flour, plus more for shaping 2 teaspoons sea salt 1 teaspoon active dry yeast 1½ cups warm water Instructions: In a large bowl, mix flour, salt and yeast until well mixed. Pour in warm (but not hot) water and use a wooden spoon to stir until a dough forms. The mixture will be wet and very sticky. That's perfect! Cover the bowl with plastic wrap or a dish cloth, loosely, and set aside in a warm place for 12+ hours until the dough rises, bubbles and flattens on top. Pre-heat oven to 450 degrees F. Once the...

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