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milklady's Profile

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Wedding Cake Ideas involving Passion Fruit?

Rose Levy Berenbaum's Cake Bible has a remarkable cake that involves passionfruit curd and white chocolate. Good luck! And definitely skip the goat cheese buttercream the wedding - perhaps you can try it at a foodie dinner party or similar.

Jun 29, 2015
milklady in Home Cooking

Oral Surgery.. GF, vegetarian, dairy-free

Earth balance or olive oil. Fat is so important for feeling satisfied by food, especially when on a limited diet.

Jun 26, 2015
milklady in Special Diets

Oral Surgery.. GF, vegetarian, dairy-free

Two weeks is very do-able, but I agree with others that you should get a stick blender or other inexpensive blender.

A few years ago I did 6 months of soft foods, and am vegetarian /pescetarian. I made a lot of pots of soup, such as mixed vegetable, white bean, lentil, etc. filled with veggies and vegan protein and blended them up. I froze them in individual servings so I could easily grab a variety. I found it very easy to find sweeter things, likes smoothies (the protein powder suggestion is a great one) and ice cream and yogurt and stuff like that. I also got pretty into polenta. I love pureed veggies, like cauliflower or broccoli, with salt and fat added. I don't eat eggs plain, but you will probably do well with soft scrambled eggs (easier than hard boiled).

It is important to get enough fiber, so be sure to eat lots of pulses and veggies (blended) and/or add a fiber supplement.

Jun 23, 2015
milklady in Special Diets

Kosher in Long Branch/Deal, NJ

Their doughnuts really are remarkable. I was in the area for Passover, and we had them as our last hametz. They are very creative. I especially enjoyed the peanut butter cream filled ones.

Jun 17, 2015
milklady in Kosher

Your Best Dairy Free Dessert

You have some great ideas already. My other ones to add would be: chocolate cake with chocolate ganache (very easy to make pareve with almond milk and/or coconut milk/coconut-based drink); (if you have prep staff to peel pears, which it appears you do) roasted pears in lieu of poached pears (I love the smitten kitchen recipe, and often make it with earth balance or coconut oil in lieu of butter); ginger cake (amazing served together with roast pears.

Jun 15, 2015
milklady in Home Cooking

What are you baking these days? April showers...bring May flours ;-) May 2015 edition! [OLD]

I made a Rhubarb Cake with Crumb topping (I think it's called Rhubarb Snacking Cake on Smitten Kitchen). It was a big hit. It is supposed to be made in a 9x13 pan, but I wanted to make it round, so it was 12", which is a really big cake. It went great with vanilla ice cream. Kids who were skeptical of rhubarb tried it and really liked it. It isn't too sweet, so it was also great for breakfast the next day!

I also made some peanut butter balls, but those aren't really baking. I was trying to think of something gluten free and vegan I could quickly whip up. Everyone liked them, but the kids in the group (especially the one who is gluten free and lives in a vegan household!) couldn't get enough and demanded the recipe.

How to make homemade pudding extra silky?

Alice Medrich is a big fan of putting cooked pudding in the blender for a final whirl before chilling it. It's an extra step, but wonderful.

May 15, 2015
milklady in Home Cooking

Trader Joe's YAY/MEH/NAY Thread - May 2015 [OLD]

I tried the baconesque popcorn. I've never actually had bacon, but thought I had to try it as it's vegetarian/kosher. I didn't like it, but I usually dislike smoked flavors, especially smoked cheeses. But I could tell why others would be into it.

May 14, 2015
milklady in Chains

Help with make-head/freeze then reheat/serve techniques for a party food

I know I'm too late, but I freeze that recipe of mac 'n' cheese all the time. I recently did a dinner for 80 featuring that mac and cheese that was frozen for a month before service. It didn't defrost fully overnight, so it took longer to bake than I expected, but otherwise it was fantastic. So don't fret about freezing that particular recipe of mac and cheese.

May 13, 2015
milklady in Home Cooking

meals to share

I think this would be challenging. Why not find a convenient day and bring them a full dinner that you make and just drop it off with them? We have so appreciated this after new babies were born.

May 11, 2015
milklady in Home Cooking

places for loners Berkeley area

SpoonRocket and Caviar both deliver pretty late.

kosher food to order in San Fransisco

There are limited heksher kosher options in the Bay Area. The link that Robert Lauriston posted below is excellent.

Choices include
East Bay
Amba - Oakland
Oakland Kosher Foods - butcher, does some catering
Grand Bakery - pareve/dairy

Sabra Grill

L'Chaim Sushi is also doing a lot of catering and might have some good ideas. I would also contact Chabad - there is a Chabad run by Rabbi Ahron Hecht and his wife in the Richmond District of SF, and they will probably be very helpful to your son.

This may be a great time for him to learn to do some basic cooking, if he doesn't already!

Alternatively, if he wants to live in Berkeley in a college house with a kosher kitchen, I would be happy to be of assistance.

Vegan Passover

Mayim Bialik (of the Big Bang Theory) is a long time vegan and observant Jew. She has written or been featured in some great little articles on vegan Passover (without kitniyot):

New "Jules thin crust Pizza" next to Zachary's in Oakland...WTF?

We finally tried it out. It was okay - nice that there were many slices available quickly, but it still somehow took 20 or 30 minutes to order food. I tried a slice with butternut squash, apples and goat cheese, I think. We also had a lot of cheese pizza and a veggie #1. The pizza really reminded us of matzo pizza, like people make on Passover.

I also had a salad with kale and shaved Brussels sprouts. It sorely needed more dressing (especially more olive oil) and some time for the dressing to soften the veggies.

The food was fine, and met our needs for the evening, but our family was unanimous that we not go out of our way to return.

dinner inspiration!

For a main can you do tofu or tempeh? That would go well with mashed sweet potatoes, and a green vegetable (roasted asparagus? nice salad?).

Mar 16, 2015
milklady in Home Cooking

Fancy/handmade marshmallows in Berkeley/Oakland

Ici, Pasta Shop, Whole Foods.

Where to get chocolate writing on cake

I've never heard of that, but cool idea. Barring finding the right bakery, can you do the writing yourself? I do it all the time - melt some chocolate, make a parchment cone, and then use the cone to write on the cake. You should practice first on a plate or a piece of paper before the cake.

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition! [old]

People LOVE nutella filling. And it does not leak out like jams do. I recommend it. Chocolate chips are terrible in hamentaschen, but nutella is great.

Mar 06, 2015
milklady in Home Cooking

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition! [old]

So far in March I have made a couple hundred hamentaschen for the Jewish holiday of Purim. My triangle cookies are filled with poppyseed, nutella, raspberry, apricot, strawberry or cookie butter filling. Photo to come.

in search of Romesco sauce in El Cerrito/Albany/Berkeley

I also would bet it is available at the Pasta Shop.

Trader Joe's YAY/MEH/NAY - February 2015 [old]

I'm super into grilled cheese sandwiches made with TJ's "unexpected cheddar".

Feb 23, 2015
milklady in Chains

Stateside Bakery coming to Berkeley Nov 2014

I have tried a couple of items there. They are mostly as the previous poster stated - upscale handmade renditions of childhood processed favorites. The nutter butters were crumbly, but very good. The homemade oreos were tasty, similar to the ones from Homeroom. I also tried the nutella filled chocolate chip cookie with salt - it was good and chewy, but the nutella flavor didn't come through as strongly as I would have liked.

What are you baking these days? Happy New Year January 2015 edition! [OLD]

This weekend I made Payard's flourless chocolate chewy cookies, with pecans and additional Scharffenberger chocolate chunks. They were delicious, but many of them had trouble coming off the parchment or silpat and broke apart. I think I underbaked them a bit. These cookies are strange in that even children who detest nuts gobble them up!

I also made a savory galettes, filled with caramelized onions and roasted butternut squash - one with feta and one that was vegan - with a new to me dough. Instead of a savory short dough, I made a yeasted olive oil dough, as one of my guests was dairy free. The dough was very easy to work with and quite tasty. I didn't realize how much it would puff up in the oven, though, and it felt like there was more bread than filling! Next time I will make sure there is both more filling and less dough folded over.

Gluten free tea party ideas

I think tea parties call for scones. I've made great gluten free scones a number of times, starting with the Pamela's biscuit / scone mix and adding in one or more of the following: currants, lemon zest, orange zest, chocolate chunks, cinnamon, etc.

What are you baking these days? Happy New Year January 2015 edition! [OLD]

It's a nice combination. There are several bakeries in the Bay Area that do some sort of pumpkin muffin or cakelette with chocolate chips, and I was riffing on that.

The cake turned out good but not amazing. It was a tiny bit underdone.

Jan 19, 2015
milklady in Home Cooking

What are you baking these days? Happy New Year January 2015 edition! [OLD]

Last night I made a vegan pumpkin cake with almond milk - based chocolate ganache as a glaze. The batter had a lot of vinegar in it, and I hope it tastes out good! It was a bundt cake and unmolded perfectly, so I'm hopeful. I'm not that good at vegan baking...

Jan 16, 2015
milklady in Home Cooking

What are you baking these days? Happy New Year January 2015 edition! [OLD]

I made the lemon cream tart from the Tartine Cookbook this weekend. Sweet tart dough, filled with lemon cream made by cooking together lemon juice, eggs and sugar and then blending that mixture with butter, topped with whipped cream. It was messy to cut (it wasn't quite cold enough, and I ended up making it in a bigger and shallower tart pan than ideal), but so delicious. I thought only adults would like it, but the kids devoured it as well.

Jan 12, 2015
milklady in Home Cooking

What are you baking these days? Happy New Year January 2015 edition! [OLD]

This weekend I made two batches of brown butter blondies - one with hazelnuts and one with no nuts. I also made Alice Medrich's lemon bars, with her modifications for meyer lemons. All were a big hit. The blondies were great the next day, but the lemon bars were really best the first day - the crust was so crisp and buttery and the topping was gooey. The second day the whole things were kind of mushy.

What are you baking these days? December 2014 edition, part two! [Old]

I didn't bake much more this week - I just finished the chocolate cake with whipped white chocolate peppermint ganache by frosting it with neoclassic buttercream and decorating it. I did, however, serve the hundreds of desserts I'd made and frozen over the past month. They were all a big hit - besides the giant cake, which was demolished, the 800+ cookies were eaten (I think there were a dozen snickerdoodles and a few chewy chocolate gingerbreads left at the end). I wish I had a photo of the displays of cookies...

Menu suggestion for macaroni and cheese main dish

Quick update:

This dinner happened and was very successful.

I never figured out a way to make small fish cakes or something similar that a) had no gluten and b) could withstand the cooking technique needed (fully cooked by 4:30 pm, served at 6:30 pm without turning up the oven from warm).

I made 8 recipes of Martha Stewart's macaroni and cheese. I think that 7 would have been enough. The guests absolutely loved it.

I ended up serving lentil salad - with chickpeas, zaatar, roasted peppers, carrots and herbs. I made way more than was needed, but guests seem to like it. There were raves about the raw kale salad. The roasted veggies ended up being butternut squash, Brussels sprouts, broccoli and cauliflower. There were a few pieces of broccoli left over, but the rest of the veggies went quite quickly.

Instead of pear cake, I made red velvet and lemon cake in rose shaped bundt pans for dessert, which was served with ice cream. I wish I had a photo of the cakes!

There was one guest who hated the menu, and was given a can of tuna. Everyone else seemed thrilled!