How To Infuse Milk with Chef James Briscione | Food52 + Milk Life

Milk has the perfect mix of water and fat, making it the ideal vehicle for absorbing and transferring flavors. Chef James Briscione takes Food52 through the nearly limitless possibilities of infusing milk. SUBSCRIBE TO FOOD52 ►► http://bit.ly/2f1wNmq

Basil Parmesan Milk Recipe

• ½ cup sliced sun-dried tomatoes (not oil-packed)
• 1 cup basil leaves and stems, coarsely chopped
• ¼ to ½ cup parmesan rind, broken into pieces
• 6 to 8 black peppercorns
• 2 dried bay leaves
• 1 quart whole milk

1. Combine the sun-dried tomatoes, basil, parmesan, peppercorns, bay leaves, and milk in a heavy-bottomed saucepan. Place the pot over medium-high heat and bring to a boil. Remove the pot from the heat and place a lid on the pot. Set aside to infuse for at least 15 minutes and up to 2 hours.
2. After infusing, pour the mixture through a fine mesh strainer and reserve the milk, discarding the solids.

Basil Parmesan Panna Cotta with Cherries and Tomato Recipe

• 4 sheets gelatin
• 2 cups Basil Parmesan Milk
• 1 tbsp wildflower honey
• ¼ cup granulated sugar, plus more as needed
• 1 cup fresh sweet cherries, pitted and cut in half
• ½ cup cherry tomatoes, cut in half
• Zest of ½ orange
• pinches fine sea salt
• pinches ground cinnamon
• ¼ cup micro (or small-leaf) basil and/or mint
• 2 tablespoons sliced almonds, toasted

1. Soak the gelatin sheets in cold water and set aside while the milk heats.
2. Warm the milk in a small saucepan over medium heat. When the milk begins to steam, remove from the heat and stir in the honey and sugar. Add more sugar to taste if desired.
3. Remove the gelatin sheets from the water and squeeze out any excess water. Stir the gelatin sheets into the warmed milk and whisk to dissolve.
4. Pour about ½ cup of the milk mixture into each of 4 shallow bowls or ramekins and refrigerate to set (approximately 2 hours). Once set, the panna cotta may be covered and reserved in the refrigerator up to 5 days.
5. In a separate bowl, combine the cherries, cherry tomatoes, orange zest, fine sea salt, and cinnamon. Gently mix to combine. Set aside and allow the flavors to develop at least 15 minutes and up to overnight.
6. To serve, remove the panna cotta from the refrigerator 10 to 20 minutes before serving. Spoon some of the cherry mixture over the panna cotta and garnish with basil or mint leaves and toasted almonds.

Crocante Ragazza Recipe

• 2 cups Basil Parmesan milk
• 2 tbsp butter, plus more as needed
• 2 tbsp all-purpose flour (or, for gluten-free, substitute rice flour)
• 1 ½ cups grated fontina cheese
• ½ cup grated parmesan cheese
• 8 slices white or sourdough bread (or substitute gluten-free bread)
• 8 slices beefsteak tomato
• 4 pieces thinly sliced prosciutto
• 4 pieces thinly sliced Genoa salami
• 4 pieces thinly sliced capocolla, more if they are small
• ½  cup sliced pepperoncino

1. Warm the Basil Parmesan milk and set aside.
2. In a separate pot, melt the butter over medium heat. When the butter foams, add the flour and cook, stirring often until it forms a thick paste the color of toasted almonds. Gradually whisk the warmed milk into the pot and bring to a simmer, stirring constantly. Reduce the heat and cook until thickened, about 2 to 3 minutes. Season the finished béchamel to taste with salt and pepper.
3. Transfer ½ cup of the thickened milk to a bowl and stir to cool slightly. Add the grated cheeses to the bowl and mix well. Reserve the remaining béchamel.
4. Lay out the slices of bread and spread the cheese mixture on one side of each piece of bread.
5. On top of the cheese mixture on 4 of the slices of bread, stack the remaining in the following order: tomato, prosciutto, salami, capocolla, pepperoncino. Then, top each with a piece of bread spread with cheese.
6. Generously butter the outside of each sandwich and brown in a cast iron or non-stick sauté pan. Cook the sandwiches over medium heat until well browned on both sides, then transfer to a rack set over a baking pan.
7. Spread enough of the béchamel to completely cover the top face of each of the sandwiches—you may not use all of the béchamel. Sprinkle each sandwich with grated parmesan cheese and place the pan underneath a preheated broiler until golden. Cool slightly before serving.

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How To Infuse Milk | Chef James Briscione | Food52

Special thanks to Chef James Briscione