Soft, white sandwich loaf

I’m working on dedairyfying the recipe for this bread now. I experimented using Melt Organic and dry coconut milk. It turned out well but still not quite what I had in mind as it has a slight aftertaste of coconut, so I will tweak it further and let you know. If you’d like to try the recipe as it (it really does taste good, and putting anything on it like jam, meats, or dipping it in oil will disguise the coconut completely, I promise), I will post my work in progress. Just let me know! 

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Dedairyfied Creme Brûlée 

A neighbor dropped off a tray of cupcakes on Friday, and they have been haunting me ever since as I really, REALLY want to eat one! However, my stomach wouldn’t forgive me for the next three weeks if I did, so today I decided to attempt to dedairyfy my most favorite, best, yummy, delicious, decadent dessert of all time: creme brûlée. I have truly missed eating creme brûlée, and every time I open my drawer where the culinary torch resides, my heart feels a stab, followed by a dull ache of longing and desire. y, delicious, decadent dessert of all time: creme brûlée. I have truly missed eating creme brûlée, and every time I open my drawer where the culinary torch resides, my heart feels a stab, followed by a dull ache of longing and desire.

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Ode to Julia Child’s apple pie

Is there anything more American than apple pie? Well, I’m sorry to say that I think the French may outdo the Americans on this point.

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Olive oil when butter is a no go

Delicious steak tips cooked in butter. What can be better?

I have always heard that olive oil is healthier than butter, and now that I can no longer eat butter, olive oil is my go to most sautéing. Until recently, however, I never thought olive oil tasted very good, but after tasting a new, fresh olive oil, I have realized that most of the ones they sell in the grocery store are of inferior quality and most are even rancid.

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Eating out with food restrictions

“I’d like to order the pasta with the meat sauce with no cheese on top, but if the sauce has dairy in it, I’ll try the eggplant sandwich with no cheese with the side of soup as long as the sauce or the soup have no dairy. If the soup has dairy, I’ll take the salad as long as it has leefy greens and no iceberg lettuce.” 

Needless to say, I usually avoid Italian restaurants. 

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Boller–the ultimate Norwegian comfort food

Boller, a type of sweet buns, is the ultimate Norwegian comfort food. Sick? Mom will make boller to make you feel better. Bad weather? Mom will make boller to make the day pass by. Birthday? Mom will make boller to celebrate. Ash Wednesday? Mom will make special Fastelavensboller. St. Lucia’s Day? Mom will make boller with saffron. Skiing? Mom will make boller to take along. Guests? Mom will make boller to serve with the coffee.

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Smooth, soft biscuits 

Today’s project was to dedairyfy my favorite biscuit recipe. These biscuits have the smoothest texture from the addition o f boiled egg yolks. I only know of one other baked good that contains egg yolks: berlinerkranser–a Norwegian Christmas cookie, which name roughly translates to Berliner Wreath–with an amazingly smooth almost-sticks-to-the-roof-of-your-mouth-but-not-quite texture.

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Dairy free, gluten free Nutella cake heaven

One of my favorite cakes growing up was Sarah Bernhardt: a dense almond cake with chocolate cream and topped with a chocolate glaze, named after the French actress of the same name. Tasting like chocolate covered marzipan, it was wonderfully rich and sweet. The only thing better than this chocolate covered cake was my aunt’s yellow cream covered cake: the same almond cake but covered in a thick cream made from egg yolks, sugar, and heavy cream–this cake is called Suksessterte in Norwegian, which translates to Success Tart. Whenever we asked her for the recipe, she would say she had lost it, though we always suspected she just wanted to keep it a secret.

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Self testing for dairy intolerance

In January 2012, I started having digestive trouble: bloating, cramping, gas, diarrhea, and weight gain. I ignored it until March that year when I sought out a doctor. The following month, by accident, more than anything, I found I had a rare form of ovarian cancer, and I placed the digestive issues on the back burner. It was not until I had recovered from chemotherapy that I felt I had the energy to tackle the digestive issues. Since all tests came back negative, the problem must be food sensitivity, and I went on the low FODMAP diet to attempt to discover what the problem foods were.

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