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Milk Pail Market: Recipes

Mushroom and Chicken Risotto

September 19, 2020

Serves: 4 portions

Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins

Ingredients

  • 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)

Instructions: 

  1. 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.
  2. 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.
  3. Enjoy!

Thai Fried Noodles

September 19, 2020

Serves: 2-3 servings

Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins

Ingredients

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)

Instructions:

  1. For the marinade, mix together the cornstarch and soy sauce until well combined. Coat all sides of the tofu, and set aside.
  2. 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.
  3. 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.

Assemble:

  1. 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.
  2. 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).
  3. Add bean sprouts, continuing to stir-fry another minute.
  4. 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.
  5. 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.
  6. Enjoy!

Thai Red Curry

September 19, 2020

Serves: 4

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins

INGREDIENTS

  • 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed
  • 1 tablespoon coconut oil or olive oil
  • 1 small white onion, chopped (about 1 cup)
  • Pinch of salt, more to taste
  • 1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
  • 2 cloves garlic, pressed or minced
  • 1 red bell pepper, sliced into thin 2-inch long strips
  • 1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips
  • 3 carrots, peeled and sliced on the diagonal into 1/4 inch thick rounds (about 1 cup)
  • 2 potatoes, peeled and diced into 1/2 inch chunks
  • 2 tablespoons Thai red curry paste*
  • 1 can (14 ounces) regular coconut milk**
  • ½ cup water
  • 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

INSTRUCTIONS

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Fish Tacos and Slaw

September 12, 2020

Yields: 4 Servings

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins

Ingredients:

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

Instructions:

  1. 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.
  2. 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.
  3. 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.
  4. Assemble tacos: Serve fish over grilled tortillas with cabbage slaw and avocado. Squeeze lime juice on top and garnish with sour cream.

Ahi Poke Bowl

August 22, 2020

Serves: 4

Prep Time: 20 mins
Total Time: 45 mins

INGREDIENTS

1/4 c. low-sodium soy sauce
2 tsp. rice vinegar
2 tsp. sesame oil
1 tsp. freshly grated ginger
Pinch of crushed red pepper flakes
2 green onions, thinly sliced, plus more for garnish 
1 tsp. toasted sesame seeds, plus more for garnish
1 lb. sushi-grade ahi tuna, cut into bite-size pieces

FOR SERVING
Cooked white or brown rice
Sliced avocado
Sliced cucumber
Edamame 
Shredded carrots
Sliced radish

INSTRUCTIONS

  1. In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, red pepper flakes, green onions, and sesame seeds. Add tuna and toss to coat. Refrigerate for at least 15 minutes or up to 1 hour.
  2. To serve, add rice to the bottom of four bowls. Top with tuna and toppings of your choice. Garnish with green onions and sesame seeds before serving.

Hawaiian Pineapple Chicken

August 22, 2020

Serves: 4

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

Ingredients

  • 2 pounds boneless skinless chicken breasts diced
  • salt and pepper to taste
  • 2 cups bell peppers diced, red, orange, yellow mix
  • 1 fresh pineapple diced
  • 3 cups cooked jasmine rice
SAUCE
  • 1 tablespoon olive oil
  • 3 tablespoons soy sauce
  • 3 tablespoons dark brown sugar
  • 2 tablespoons rice vinegar
  • ½ teaspoon ground ginger
  • 1 tablespoon garlic minced
  • ½ cup barbecue sauce
  • ½ cup pineapple juice

Instructions

  • Heat olive oil in a large skillet over medium-high heat.
  • Season chicken with salt and pepper then add to the skillet.
  • Sear outside until a nice golden crust forms.
  • Remove chicken from pan, add in bell peppers and saute for 3-5 minutes until tender, remove from pan.
  • Add sauce ingredients to pan, and bring to a simmer, add chicken back in, and cook on medium-low heat, letting sauce reduce while chicken cooks through.
  • Add peppers and pineapple to pan, and cook a few minutes more, until sauce is thick, sticky, and glossy, and peppers are tender.
  • Serve over cooked white rice.

Zucchini Tart with Ricotta and Herbs

August 7, 2020

Serves: 4 – 6

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins

Tart Ingredients

  • 2 cups ricotta
  • ¼ cup heavy cream
  • Kosher salt and freshly ground pepper
  • 3 tablespoons olive oil, divided
  • 2 sausage links, sliced or crumbled
  • 1 small onion, thinly sliced
  • 1 small zucchini, sliced and quartered
  • 3 – 4 tomatoes (or 30 – 35 grape tomatoes), sliced
  • 1 package frozen puff pastry, thawed
  • 1 large egg, beaten to blend
  • 5-6 basil leaves (or fresh chive) to garnish

Glaze Ingredients

  • 1/4 cup balsamic vinegar
  • 1 tablespoon maple syrup
  • salt a pinch
  • black pepper a pinch

Recipe

  • 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!

Easy Paella

August 1, 2020

Serves: 8

Prep Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour

Ingredients

Chicken Marinade:
– 2 tablespoons Olive Oil
– 3 tablespoons paella seasoning
– pinch of Salt
– 2 pounds Chicken, chopped

Rice Preparation:
– 2 tablespoons Olive Oil
– 3 cloves Garlic, raw
– 1 teaspoon dried red pepper flakes
– 2 teaspoons paella seasoning
– 2 cups Bomba Paella Rice
– ½ bunch Italian flat leaf parsley
– 1 quart Chicken Stock
– 2 teaspoon lemon zest

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Spread rice mixture onto a serving tray. Top with meat and seafood mixture. Enjoy!

Peach & Prosciutto Pizza with Honey Balsamic Reduction

July 18, 2020

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

Ingredients

  • 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

Instructions

  1. 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).
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Recipe Notes

  • *There’s no need to peel the peaches before adding them to the pizza! 

Bacon Wrapped Dates

July 3, 2020

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

INGREDIENTS

  • 20 Medjool dates pits removed
  • 6 ounces goat cheese or cream cheese, softened
  • 10 slices bacon cut in half
  • 1/4 cup maple syrup
  • cooking spray
  • 1 tablespoon chopped parsley

INSTRUCTIONS

  • Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
  • Use a small spoon or a piping bag to stuff each date with about 1 teaspoon of goat cheese. Press each date shut.
  • Wrap each date in a piece of bacon and secure with a toothpick.
  • Brush the maple syrup all over the wrapped dates.
  • Bake for 15-20 minutes, turning occasionally, until bacon is browned and crispy.
  • Sprinkle with parsley then serve immediately.

Contact Us

The Milk Pail Market
2560 Wyandotte St.
Mountain View, CA 94043
650-248-9796 cow@milkpail.com

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Pickup Hours

  • Pickup hours vary from week to week
  • Saturday, May 9 10AM - 6PM