Welcome to The Milk Pail Market blog! We will be sharing updates and other goodies about our Mountain View market. Continue to check back here for more posts to come. Be sure to stop into our open air market, and shop our world of flavor today!
Prep Time: 10 mins Cook Time: 40 mins Total Time: 50 mins
1 ounce dried porcini mushrooms
2 1/2 cups boiling water
3 cups chicken stock
Salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 small shallot, minced
1 garlic clove, minced
1 cup brown mushrooms, sliced
1 thyme sprig, only the leaves
1 cup arborio rice (7 ounces)
1/4 cup dry white wine
1 small bay leaf
1 Tbsp unsalted butter
1 cup freshly grated Parmigiano-Reggiano cheese (3 ounces)
In a heatproof bowl, soak the dried porcini in the boiling water until softened, 10 minutes. Drain, reserving 1 cup of the soaking liquid; rinse the mushrooms to remove any grit. Finely chop the porcini and reserve in a small bowl. Pour the soaking liquid into a medium saucepan, stopping before you reach the sediment at the bottom. Stir in the chicken stock and season with salt and pepper. Warm the stock over low heat.
In a large saucepan, heat 2 tablespoons of the oil until shimmering. Add the shallot, garlic, mushrooms, and thyme and cook over moderate heat, stirring, until softened, 2 minutes. Add the rice and rehydrated porcini and stir to coat. Add the wine and bay leaf, and cook until the wine has evaporated. Add about one-fourth of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock in batches, stirring constantly until the rice is al dente and suspended in a creamy sauce, about 20 minutes. Discard the bay leaf. Stir in the butter and cheese; season with salt and pepper.
Prep Time: 15 mins Cook Time: 5 mins Total Time: 20 mins
For the Marinade:
2 teaspoons cornstarch
3 tablespoons soy sauce (use wheat-free for gluten-free diets)
1 block tofu, cubed into 1/2 inch pieces
For the Noodles:
8 ounces rice noodles
3 to 4 cloves garlic, minced
1 thumb-sized piece ginger, sliced into matchstick-like pieces
1 cup shiitake mushrooms, sliced
1/2 cup stock (chicken or faux chicken stock for vegetarians)
1 bell pepper, sliced into thin strips
2 to 3 cups bean sprouts (fresh)
2 green onions, sliced
Handful coriander/cilantro (fresh)
2 1/2 tablespoons oil
For the Stir-Fry Sauce:
3 1/2 tablespoons soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1 tablespoon lime juice
1/4 cup stock (chicken or faux chicken/vegetable stock)
1 to 2 teaspoons chili sauce (or 1/2 to 3/4 teaspoon cayenne pepper, to taste)
For the marinade, mix together the cornstarch and soy sauce until well combined. Coat all sides of the tofu, and set aside.
Boil enough water to submerge the noodles, and cook until just soft enough to eat, but not all the way cooked (they’ll finish cooking later). About 5-10 minutes. Drain, then rinse with cold water and set aside.
In a small bowl, combine soy sauce, dark soy sauce, 1 teaspoon sugar, lime juice, 1/4 cup stock, and chili sauce. Stir well to dissolve sugar.
Heat a wok or large frying pan over medium-high heat. Add 2 tablespoons oil and swirl around; then add the garlic, ginger, marinated tofu, mushrooms, and a few tablespoons of stock. Stir-fry 5 minutes. When pan becomes dry, add a little more stock, 1 to 2 tablespoons at a time.
Add pepper and stir-fry another 1 to 2 minutes. Add the reserved noodles plus stir-fry sauce. Using two utensils, lift and turn the noodles or use a tossing motion, like tossing a salad. Keep the heat turned up. Stir-fry in this way until the sauce is well distributed throughout the noodles (1 to 2 minutes).
Add bean sprouts, continuing to stir-fry another minute.
Remove from heat and taste-test for salt and flavor, adding 1 tablespoon more soy sauce if not salty or flavorful enough. If too salty, add another squeeze of lime juice.
To serve, lift noodles out of the wok or frying pan and mound in a bowl or serving platter. Sprinkle with the sliced green onion and chopped coriander/cilantro. A wedge of fresh lime squeezed over just before eating also is delicious.
1 ½ cups packed thinly sliced kale (tough ribs removed first)
1 ½ teaspoons brown sugar
1 tablespoon tamari or soy sauce***
1 block tofu, cut into 1/2 inch cubes
2 teaspoons rice vinegar or fresh lime juice
Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce
To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
Add the coconut milk, water, kale, potatoes, and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots, potatoes, and kale have softened to your liking, about 10 minutes, stirring occasionally. Add tofu and continue cooking for about 5 minutes, until tofu is hot.
Remove the pot from the heat and season with tamari and rice vinegar. Add salt (I added ¼ teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.
Prep Time: 20 mins Cook Time: 15 mins Total Time: 35 mins
Tacos: 3 Tbsp. extra virgin olive oil Juice of 1 lime 2 tsp chili powder 1 tsp paprika 1/2 tsp ground cumin 1/2 tsp cayenne pepper 1.5 lbs rockfish 1/2 Tbsp vegetable oil Kosher salt Black pepper 8 tortillas 1 avocado, diced
Slaw: 1 lb purple cabbage, thinly sliced 1/2 tsp salt, more to taste 1/4 cup sliced red onion 1/2 cup chopped cilantro (packed) 1/4-1/2 of a jalapeno, finely chopped 1/4 cup lime juice, adjust to taste 2 Tbsp olive oil
In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne. Add cod, tossing until evenly coated. Let marinate 15 minutes.
Meanwhile, make slaw: In a large bowl, add the shredded cabbage, and toss with salt. Add the onions, cilantro, jalapeno, lime juice, olive oil, and toss well.
In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
Assemble tacos: Serve fish over grilled tortillas with cabbage slaw and avocado. Squeeze lime juice on top and garnish with sour cream.
Preheat oven to 425°. Whisk ricotta and cream in a small bowl; season with salt and pepper.
Heat 2 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring occasionally, until soft and starting to brown, about 5 minutes. Add sausage and cook until browned.
Lightly roll out pastry on parchment paper just to smooth out creases. Transfer on paper to a baking sheet. Lightly score a 1″ border around pastry. Brush with egg; bake until golden and slightly puffed, 10–15 minutes.
Remove from oven and spread ricotta mixture over pastry, staying within border. Scatter the onion and sausage mixture, and the raw sliced zucchini on the up. Bake until zucchini is soft, onion is starting to caramelize, and pastry is golden brown and baked through, 20–25 minutes. Let cool.
While the tart is the oven, make the balsamic glaze. To a pan add balsamic glaze, maple syrup and pinch of salt and pepper.
Bring the mixture to a boil and keep stirring till it thickens. This will take 3-4 minutes, be careful not to cook it too much else it will thicken a lot and you won’t be able to pour it over. You will know it’s done when it coats the back of your spoon. Remove pan from heat at this point.
Once the tart is done, take it out of the oven. Sprinkle fresh basil and crumbled feta cheese all over.
Drizzle the prepared balsamic glaze on top. Serve immediately and enjoy!
Meat: – 2 tablespoons Olive Oil – 1 Onion, chopped – 1 cup Piquillo Peppers, chopped – 1 bag frozen green peas (14 oz) – 1 pound Chorizo sausage – 1 pound Shrimp, fresh, raw, medium (31-35)
In a medium bowl, mix together 2 tablespoons olive oil, paella seasoning, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in paella seasoning, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in piquillo pepper, peas, and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
Spread rice mixture onto a serving tray. Top with meat and seafood mixture. Enjoy!
The perfect summer pizza! Layered with cheese, sweet peaches, fresh basil and a tangy balsamic reduction.
Servings: 5 people Total Time: 55 minutes
Prep Time: 25 minutes Cook Time: 30 minutes
16 oz pizza dough , homemade or store bought
1 Tbsp olive oil
1 clove garlic , finely minced
Salt and freshly ground black pepper
3 oz prosciutto
4 oz ricotta cheese (1/2 cup)
5 oz fresh mozzarella , diced into small cubes
2 oz asiago cheese , shredded (1/2 cup)
1 1/2 medium fresh peaches*
1 cup balsamic vinegar
1/4 cup honey
Flour , for dusting
1/3 cup slightly packed fresh basil leaves , chopped
Place pizza stone in oven and preheat oven to 450 degrees. Let pizza stone preheat with oven and rest 30 minutes (assemble pizza during last 10 minutes or so).
Meanwhile, pour balsamic vinegar and honey into a large and deep skillet. Set skillet over medium heat, allow mixture to cook and simmer, until reduced to slightly under a 1/2 cup, about 15 minutes (I recommend using a silicone spatula to stir, so you can scrape bottom and sides of pan while stirring. Stir mixture occasionally during first 5 minutes, then stir constantly during last 10 minutes).
Lightly dust a sheet of parchment paper (about 14-inch long) with flour. Stretch and shape dough into a 12 1/2-inch round. In a small bowl, stir together olive oil and garlic. Brush mixture evenly over top of crust, working to evenly distribute garlic. Season crust lightly with salt and pepper.
Layer prosciutto over crust into an even layer, aligning pieces side by side (if they overlap slightly that’s fine). Dollop small portions of the ricotta over pizza, then sprinkles with mozzarella cubes and asiago cheese.
Cut peaches in half and core. Laying peaches with sliced side down, cut peaches into slices (slightly over 1/4-inch thick). Layer peaches evenly over pizza. Using a pizza peel, transfer pizza on parchment to preheated pizza stone in oven. Bake 10 – 12 minutes until edges are lightly golden.
Remove from oven, sprinkle with fresh basil, and drizzle with honey balsamic reduction (store left over reduction in fridge). Cut into slices and serve warm.
*There’s no need to peel the peaches before adding them to the pizza!
Are you looking for some delicious brunch ideas for Father’s Day? Well, look no further than this AMAZING recipe!
8 fresh peaches
½ cup sugar
4 pinches ground nutmeg
½ teaspoon ground cinnamon
4 thick slices of challah
1 cup mascarpone cheese
6 tablespoons confectioners’ sugar
1 lemon, zested
¾ cup milk
½ teaspoon vanilla extract
2 teaspoons butter, or as needed
2 teaspoons vegetable oil, or as needed
Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. Stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. Remove from heat.
Meanwhile, slice the challah into 1 1/4-inch-thick slices. Lay each slice of bread on a board, and with a sharp knife held parallel to the board, cut a pocket into each slice, leaving three sides intact. Set aside.
Stir together the mascarpone, confectioners’ sugar, and lemon zest until smooth. Scoop this mixture into a small plastic bag. Cut off one corner of the bag, and pipe as much filling into the pocket in each slice of bread as will fit without overflowing.
Whisk together the eggs, milk, and vanilla in a shallow bowl. Melt butter with oil over medium heat in a large nonstick skillet. Dip each stuffed piece of bread into the batter, add to the skillet, and cook until browned on both sides. Serve hot with the warm peach sauce.
From the Mountain View Voice – Thu, Jun 6, 2019, 10:41 am
Amid plans to shut down permanently, the popular Milk Pail Market is throwing a farewell party for its loyal customers and community. The free event set for noon to 4 p.m. on Saturday, June 8, will feature music, activities and plenty of cheese samples.
VIEW, CA — Mountain View is sorting through Monday night’s actions following a
marathon council meeting to discuss home RVs taking over city streets.
almost two hours of public comment alone, the City Council approved motions to
direct staff to draft an ordinance that will define where oversized vehicles —
and ones that “discharge domestic sewage on the public right-of-way”
may park. City staffers must also devise a plan for the council to approve
funding in law enforcement and special services for those in need.
proposed ordinance will come before the council at a later date. Meanwhile, the
panel expressed interest in a temporary solution for the time being that will
allow the RVers “to adjust” to their new reality.
View also needs to approve a “safe parking ordinance” that will
include “temporary-use permits.” The council also wants staff to
review its emergency rental assistance program.
importantly, the city declared an “emergency shelter” crisis in the
hopes of being on the state’s radar for more funding to address the mounting
Mountain View businessman does his part
there are different variations of
homelessness — as Steve Rasmussen of Mountain View would tell it.
man behind the Milk Pail Market has known many people living in their RVs and
cars, who he has kept prices low for after 45 years in business, he said.
Rasmussen is shuttering the business in a few months, a gesture that became a
watershed moment when he went to the City Council meeting Monday night. He
wanted to thank the city for all its help while he was in business and ended up
donating $10,000 to the local Community Services Agency that supports those in
thought if Google can donate a million dollars to the effort, I can donate
$10,000,” Rasmussen told Patch Tuesday. “But in no way did I go there
intending to do that.”
steadfast local man was moved by the comments by homeless people he lives and
works among. He also remembered the homeless man who he’s known for decades who
created a website for his market – which is a Mountain View mainstay.
never took any money from me,” he said of the web designer living in the
also reflected on friends who his family has known that live in their vans. It
was a “pay-it-forward” moment for the ages.
vehicles have dominated Mountain Views streets, in particular on long,
multi-city El Camino Real and Shoreline south of the Amphitheatre Parkway.
Despite current city code requiring they move every 72 hours, more people have
taken to RVs as where they lay their heads at night. But many are apprehensive
to park just anywhere and often opt for safe neighborhoods surrounded by homes.
significant crop of these RVers have no home and seek a desirable place to
park. They are the new “mobile” homeless, joining their brethren with
tents and makeshift shelters in trying to find their own space under the sun
because housing costs have skyrocketed.
Clara County boasts some of the highest housing market values in the nation.
The median price of a single family home tops $1 million, wiping out any chance
the poor or even the middle class can afford to buy into the desirable area.
Silicon Valley city is so serious about the issue, it publishes an affordable
housing map on its government website at https://www.mountainview.gov/.
other municipalities nationwide and especially the San Francisco Bay Area,
Mountain View has noticed an increasing number of people who have driven into
town and stayed on four wheels.