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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!

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

I made an anniversary cake for an amazing couple celebrating 50 years of marriage! It was a simple chocolate layer cake, filled with whipped chocolate ganache and frosted with neoclassic buttercream. Decorations are fondant and gumpaste.

I also made the base of next weekend's big event cake. It is a full sheet cake, three layers of chocolate cake, filled with whipped white chocolate peppermint ganache. I wish I took photos in progress, but will certainly post the completed creation next week.

Taco Grill --> Obelisco Restaurant (Oakland)

Last week on a rainy day they had a special vegetarian soup special - garbanzo bean and vegetable. I had never seen a vegetarian (stock included) soup there before, and I was thrilled to try it. It was just wonderful - chile in the broth, garbanzo beans, etc. There were a few bites that were reminiscent of canned vegetable soup, due to small pieces of green beans and carrot, but it was great overall. Served with rice, tortillas and chopped onions and herbs and an agua fresca. I hope it will come back! I wish there was an easy way of knowing the days special without walking over (or calling), because I would certainly make a special trip for that soup.

What are you baking these days? December 2014 edition! [old]

They tasted fine but were dry and just not right. I let the kindergarteners frost those in either black or white frosting and let them eat as many as they wanted / share them with their siblings. I didn't want them for my event, but they were certainly edible.

Dec 08, 2014
milklady in Home Cooking

What are you baking these days? December 2014 edition! [old]

I love it!

Dec 08, 2014
milklady in Home Cooking

Please give your recommended recipes that use unsweetened chocolate - thank you!

Alice Medrich's Italian Chocolate Almond torte uses unsweetened chocolate, is naturally gluten free and it just divine.


Dec 08, 2014
milklady in Home Cooking

What are you baking these days? December 2014 edition! [old]

Thank you! I actually don't love RVC either, though this one is quite good. It is worth noting that I used 45% of the red food coloring she suggests and it was PLENTY.

I used exactly one recipe for the bundt cake to fill the 6 bundtlet pan.

Next I am planning to make lemon cakes in the same pans. I think it will look pretty with red and yellow large and small rose cakes spread out on the buffet for service.

Dec 08, 2014
milklady in Home Cooking

What are you baking these days? December 2014 edition! [old]

I made another set of red velvet cakes with raspberry glaze from The Baking Bible. This time I managed a photo. They are tucked away in the freezer now.

I also made mini black and white cookies. I used the Smitten Kitchen recipe. I was baking with kindergarteners, so I had diligently set out all the ingredients, and supervised them when they were measuring. However, I neglected to take out the milk (I didn't want it out of the refrigerator too long), and so I didn't add it to the batter. I thought the batter was quite thick, but went ahead and made the cookies. The first 30 were like little half golf balls, nothing like how black and whites are supposed to spread as little cakes! I added milk to the remaining batter and voila - they were as expected.

It indeed took a couple of hours (Smitten Kitchen has a warning about this) to frost 150 small cookies, but it was worth it. My daughter tried one and really liked it. I only tasted the frosting, which was definitely authentic. These cookies are also frozen now.

What are you baking these days? December 2014 edition! [old]

I make them smaller too! Good call.

Dec 08, 2014
milklady in Home Cooking

What are you baking these days? December 2014 edition! [old]

I use the Martha Stewart one. I have made it dozens and dozens of times - it is a very well loved cookie in my house and friends often request it. It is ideal with chopped dark chocolate (I usually use Scharffenberger), but for this big event I just used chocolate chips - not as dreamy, but still very good.

Dec 01, 2014
milklady in Home Cooking

What are you baking these days? December 2014 edition! [old]

Lots of baking this past weekend - none of it was for Thanksgiving, shockingly! Again I forgot to take photos...

Red velvet rose - from the back photo of RLB's Baking Bible. It's a moist red velvet cake, baked in a rose shaped bundt pan and covered with a raspberry glaze. We made a full size one and then 6 small ones (we have a 6 double cupcake size rose pan). They were all delicious, but ended up tasting more raspberry-ish than red velvety. I will be baking may more (in pink and purple too) for an upcoming event.

I also made more headway in my project to bake and freeze 1000 cookies for said event - I think we completed 17 dozen snickerdoodles and 10 dozen chewy chocolate gingerbread cookies.

Lastly, I made a gluten and dairy free chocolate cake (from a mix, I will admit) and frosted it with almond milk-based chocolate ganache. That also went into the freezer.

Dec 01, 2014
milklady in Home Cooking

What are you baking these days? November 2014 edition (part two)! [old]

There are several brands. Most have honey as an ingredient, but are otherwise vegan.

Dec 01, 2014
milklady in Home Cooking