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.
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.
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.
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.
Rhubarb is a terribly underutilized vegetable: the few who knows of its existence cannot see past the pie or, in the US, past the strawberry rhubarb pie. By the way, I never quite understood why one would hide the delicious tang or tartness of the rhubarb with sweet strawberry: the tang is the best part! And when rhubarb gets elevated by cinnamon and vanilla, and perhaps a hint of nutmeg, it transcends to the divine.
Today was a sad day: we picked the very last Meyer lemon off our tree in the front yard. I had a hard time deciding on a suitable and honorable way to celebrate this last lemon: should I make lemon bars, lemonade, or use it in a fruity tropical drink?
Dark, grainy breads, somewhat dense and immensely filling are among the things I miss the most about living in Norway and Germany. In Europe, you can go into any grocery store and pick up one of these beauties, or, better yet, zip by one of the bakeries on every street corner for amazing selections of breads with whole grains, seeds, rye, oats, barley, millet, or wheat. Or, if you’re in the mood for something lighter or sweeter, there’s ciabattas, baguettes, or wheat rolls, raisin breads and “julekake” and “voerterkake” in Norway, and rolls, pretzels, and croissants are all proudly displayed in the glass counters. In Norway, we eat bread for breakfast and lunch; in Germany they eat bread for breakfast and dinner–the third meal of the day usually consists of something hot.
Dairy free eating usually means I am forced to eat somewhat healthy. Not a bad thing, right? Well, sometimes I get an extreme urge for unhealthy rich, creamy, decadent dessert.
This chocolate cake is just that: rich and moist chocolate cake with a hint of coffee, topped with a stick-to-the-roof-of-your-mouth chocolate cream, and, finally, liberally sprinkled with sweetened coconut.
About 1 in 133 people in the US has celiac’s disease in the US, which is about 1% of the population (http://www.celiaccentral.org/celiac-disease/facts-and-figures/). About 65% of the world’s population has some level of lactose intolerance (http://ghr.nlm.nih.gov/condition/lactose-intolerance), and many have a milk protein intolerance. So why do restaurants have symbols to identify gluten in their menu items but not dairy? Why are there countless gluten free items for sale in grocery stores and few dairy free ones?
I always found it extremely difficult to cook for my mother-in-law: she’s milk protein intolerant, which allows her to have real butter but no other dairy. If I wanted to cook eggplant Parmesan, not only did I have to leave the cheese off for her, but I also had to leave off the breadcrumbs as they contain whey. And how exciting is egg parm without cheese and breading? What about lasagne without cheese? Or mashed potatoes without milk? Or trying to make creme brûlée without cream? But the good news is it gave me an introduction to living dairy free, which was very helpful when I developed sensitivities myself.
In 2012 I started having major digestive issues with bloating, cramping, and loose stools. While in the process of determining the cause, I was diagnosed with a rare form of ovarian cancer. Though the cancer was unrelated to my stomach troubles, I can’t help but wonder if my body tried to fight the tumor by changing the way I process foods. Regardless, my stomach troubles persisted through surgery and subsequent chemotherapy, and it was not until about six months later that I felt I had the energy to tackle my stomach woes.
A chance comment by my mother-in-law made me decide to cut out dairy for a week, and the cramping and bloating lessened. My biggest challenge became determining what caused the problems: was it lactose, milk protein, or something else? Through a series of self testing, I found that it was lactic acid. I have yet to find or hear of anyone with this specific trouble, but it allows me to be in a perfect position to test out recipes for almost every milk intolerance type there is as lactic acid is in just about everything. The only dairy that seems to work for me is Parmesan or Asiago cheese as long as it’s aged a minimum 18 months (the lactic acid disappears during the aging process) and I don’t eat too much in one sitting, so I do “cheat” on my non dairy diet by using this.
In addition to dairy, though, mushrooms, carbonated drinks, iceberg lettuce, and onions all cause some trouble for me, so I don’t use many of these ingredients, as well as other ingredients that typically contain lactic acid such as ham, salami, many sausages and hotdogs, and most pickled items (lactic acid is often added to aid with the pickling, but the process of pickling in itself causes lactic acid to form).
I always enjoyed making elegant meals, many of which are French inspired, but what is French cooking if not butter, cream, and more butter? The few dairy free cook books I’ve been able to find (notice how Barnes and Noble will have a full shelf of gluten free cooking and only one book, if that, of dairy free despite the prevalence of dairy intolerance) have been of limited benefit to me: either they only have dairy- AND gluten free meals (I would still like to enjoy gluten, so no thanks), they tell me how to make my own yogurt or other time consuming things, or they are a pure cookbook with a select few recipes and not what I was looking for, which was a “how to take just about any recipe from any recipe book and ‘dedairyfy’ it.”
I was at a point of giving up trying to cook, but giving up was no real solution as eating out can be even harder! Instead, I resolved to enjoy cooking–and eating–again by experimenting and finding substitutes myself.
So if you’re ready to try out some ways to enjoy food, let’s get cookin’!