ISO milk-heavy recipe
I need to use up 1 - 1.5 gallons of high-quality, straight from the farm 2% milk in the next day or so. Anyone have any savory recipes that require a large quantity of milk? No thanks to clam chowder or french toast. I'm looking for a soup or gratin-y recipe for something I can serve for a family dinner.
-Polenta prepared with milk.
-Savory rice pudding.
-Rolls or biscuits (with white gravy, of course), other breads.
-Make homemade ricotta, use it for lasagna filling, and more milk for a bechemel top.
-Labneh, mozzarella, sour cream, buttermilk, and yogurt are other options for stretching the milk's lifespan.
-Cream-of soups (mushroom, spinach, broccoli, tomato, asparagus, pea, celeriac, take your pick) and chowders.
-Milk braised pork- http://www.nytimes.com/2007/07/08/mag...
-Fish poached in milk
-Savory bread pudding
Why no love for dessert? This is a perfect opportunity for dulce de leche.
I use up milk by making a cream (white) sauce using 1/2 cup butter, 1/2 cup flour, and 1 qt milk. If you then add an 8-oz package of shredded cheddar cheese (or more, to taste) to it, you will have a cheese sauce that is wonderful with cabbage, broccoli, cauliflower, onions, potatoes etc. (After you mix the cheese sauce with the vegetable, brown the dish under the broiler if you want au gratin.) I make a big recipe of cheese sauce like this and freeze it in 8-oz margarine containers, very handy to have. Or, make that amount of cream sauce omitting the cheese and use it to cream spinach (chopped frozen is quick), corn, boiled potatoes, a bag of frozen tiny onions, green peas, carrots, sauteed mushrooms, chipped beef, leftover cooked chicken, etc. I also use up a quart of milk by making a double recipe of tapioca pudding (recipe for Fluffy Tapioca on box of Minute Tapioca). Or I make a double recipe of Jello Instant Vanilla Pudding and use it to fill cream puffs, not a gourmet filling but my family likes it, ditto two boxes of the kind of chocolate pudding that you cook, also uses a quart of milk. A big casserole of scalloped potatoes or macaroni & cheese uses a lot of milk. And there's always a big teapot of hot chocolate.
If I were looking that much milk in the face, I'd be looking at strata recipes (both for breakfast and dinner); Epicurious has a few, but this one's a favorite:
Thinking of potato soup, broccoli soup, & corn chowder (with/without chicken).
As to the gratin, Mark Bittman just had one in the NY Times last week that should knock off the better part of a quart.