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milklady's Profile

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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.

http://www.seriouseats.com/recipes/20...

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
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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

Roast vegetables .. the night before

That will be fine too - they will get back up to room temp in the car. We regularly make roasted vegetables and eat them at room temp the following day.

Nov 26, 2014
milklady in Home Cooking

Roast vegetables .. the night before

I roast vegetables the day before sometimes. They won't be quite as crisp, but they will still be very good when re-warmed. They would get a little bit limp during a long car ride anyway. I would go ahead and do it tonight and try to get a few minutes of oven time before serving tomorrow.

Nov 26, 2014
milklady in Home Cooking
1

Thanksgiving with Ottolenghi sides?

I agree. I loved the dish, but only used about a third of the tahini sauce that the recipe made.

Nov 24, 2014
milklady in Home Cooking

Thanksgiving with Ottolenghi sides?

I am planning to make the basmati and wild rice with spiced chickpeas and currants from Jerusalem. I am thinking about switching the proportions, so there is more wild rice instead of more basmati. Somehow wild rice with dried fruit feels very Thanksgiving-y to me, and this recipe is fantastic.

Nov 19, 2014
milklady in Home Cooking

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

Yes, I always use vegan marshmallows. I use Dandies brand http://chicagoveganfoods.com/products...
The kosher ones usually have fish gelatin in them.

Nov 18, 2014
milklady in Home Cooking
1

Football Saturday, breakast/brunch...near Berkeley but out of heavy traffic? Must be Veggie Friendly

What about 900 Grayson?

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

This weekend I made a vegan gluten free smores pie (well, the graham crackers had honey in them, but the vegan at the table makes an exception for honey. I was winging the gluten free graham cracker / margarine crust, and it ended up slumping and never really baking together as much as I'd like. Then I nearly set my house on fire when I tried to broil the pie momentarily to toast the marshmallows! Luckily, my husband was home and willing to pull the flaming pie out of the oven. I ended up removing the really burnt top layer, and despite the bits of burnt marshmallow on top, it tasted really good and campfire-y.

I also made about 80 oatmeal raisin and 160 chocolate chip cookies that went into the freezer. The first 20 dozen of the 70-80 dozen cookies I hope to bake (along with a number of cakes) for my daughter's upcoming event.

Nov 17, 2014
milklady in Home Cooking

Frosting a frozen cake?

I think it will work well. I think you can frost it still frozen. There might be a bit of condensation on the outside - I would try to mop that up before finishing the final decoration.

Nov 12, 2014
milklady in Home Cooking

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

This weekend I made babka / krantz cake. I used the Smitten Kitchen recipe for the krantz cake from the Ottelenghi Jerusalem cookbook. It was fairly easy to make (as long as you plan ahead) and was very chewy and moist. I think I would add more chocolate next time.

I had previously made the Smitten Kitchen / Martha Stewart babka, which took even more time and had a shocking amount of butter of chocolate, and I liked it, but I didn't love it, as it ended up pretty hard.

The weekend before I made birthday treats for the nine year old in my family - an ice cream cake for his party, using chocolate cake, store-bought pumpkin, coffee and chocolate ice creams and whipped cream frosting, plus all-butter snickerdoodles for his classmates. The snickerdoodles were much more appreciated than I expected - usually school age kids prefer chocolate. Many of them had never had a snickerdoodle before and absolutely loved them, even asking for the recipe.

Custom Cake for wife's "40"...

Yes, they write on cakes, but I would not consider that custom decorating. OP had a picture of a very fancy and high level technique cake in his post, so I was assuming he was interested in more than a message on a cake.

Custom Cake for wife's "40"...

I think it depends on the look you want. Can you tell us more? Are you hoping for a Tiffany Cake like the one pictured?

My perspective is East Bay centered.

Crixa makes delicious cakes, but I don't believe they do much custom decorating.

Masse's does limited custom decorating. I am a huge fan of the flavor and modern look of their cakes.

Katrina Rozelle will do custom decorating, but it will likely be very expensive.

There's a new custom cake storefront on San Pablo near Acme Bakery, but I haven't tried the product and I can't recall the name...

Menu suggestion for macaroni and cheese main dish

To add more info:

I am doing the cooking and shopping. I am not a caterer, but have put together many meals for fifty to two hundred people. I will do a lot of cooking in advance and freezing. I have hired two servers to help with set up, service and cleaning-one or both of them is not Jewish. The event is a Friday night/shabbat dinner, for family and out of town guests the evening before my daughter's bat mitzvah. It will be served at the synagogue following Friday night services.

Macaroni and cheese is the main dish because it is my daughter's favorite food and it's (more or less) her event. Other people love it too, I just want the meal to be satisfying and comfortable for as many guests as possible.

I will certainly clarify the rules with the rabbi, but I believe the staff I've hired may turn off the oven.

Oct 23, 2014
milklady in Home Cooking

Menu suggestion for macaroni and cheese main dish

Yes, I'd be interested in learning more about poached cod. Thanks!

Oct 23, 2014
milklady in Home Cooking

Menu suggestion for macaroni and cheese main dish

You are not being dense. I definitely can not increase the oven temperature. I will ask the rabbi if the server I've hired is permitted to do so, but I think the answer is no.

(I could not make up these rules. I am just following them!)

Oct 23, 2014
milklady in Home Cooking

Menu suggestion for macaroni and cheese main dish

I probably shouldn't have mentioned challah - it's not really a big part of the meal, just part of the ritual. The mac 'n' cheese I make is definitely main dish worthy.

I am definitely doing a big platter of roasted veggies - definitely broccoli and cauliflower, perhaps Brussels sprouts, roasted peppers, etc.

I will investigate other fish than salmon (which will be served at the brunch two days later) that can be poached or otherwise made ahead.

Oct 23, 2014
milklady in Home Cooking

Menu suggestion for macaroni and cheese main dish

I will think about that. I can not blast them after the service - the rules are tricky - things can be in a warm oven, but I can't turn on or turn up the oven.

Oct 23, 2014
milklady in Home Cooking

Menu suggestion for macaroni and cheese main dish

It will be buffet, but there will be glass dishes and everyone will have a table and chair, so I think salad is just fine. I will definitely take your tip of making sure the veggies in the salad are cut small.

I agree about not adding anything cheesy or starchy!

I will continue to explore the feasibility of fish cakes.

Oct 23, 2014
milklady in Home Cooking

Menu suggestion for macaroni and cheese main dish

Could cod or salmon cakes be held in a warm oven for a couple of hours? I have never tried that before.

Oct 23, 2014
milklady in Home Cooking

Menu suggestion for macaroni and cheese main dish

No meat rule is fixed - it's a kosher dairy event. I agree that many people in the general public would love sausages or another meat with this meal.

Oct 22, 2014
milklady in Home Cooking

Menu suggestion for macaroni and cheese main dish

Yes, I totally worry about portions - if salmon is served it will be perceived as/the main dish.

I could make poached salmon (though I'm also afraid of repetition - we are having smoked salmon the next day at lunch and then a poached salmon the day after at brunch), but then I would need to make enough for a full serving for each person, which will get very expensive very quickly.