Clairesinnewhaven’s Profile

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From Talk

Dairy/soy free baked treats

There are wonderful products that can be used to sub for eggs, dairy, and soy. We use; an egg replacer from Bob's Red Mill, and we just love EarthBalance for a vegan sub for butter, and rice milk is a good sub for dairy and soy-free milk. We often take a traditional recipe for a crisp, cobbler, cookies, cake, pie, and sub the eggs, soy, dairy with the other products. If you experiment using these subs, you'll be pleased with the results, and surely the person you are baking/cooking for will be so grateful for your efforts.

Clairesinnewhaven at 9:17AM on 03/19/08

From Serious Eats

Fondue Made Healthy with ... Puréed Beans?

Adding pureed beans to a variety of dishes for added flavor, texture, and health benefits is a great way to eat well. We do it all the time and think of it as "two-fers" when we add a little something extra that is healthful to a dish that already tastes good, but might lack high nutritional value. So long as it's real food, why not? As far as cheese fondue being high in saturated fats, I'd rather eat a small amount of the real thing, that is a cheese fondue made with real cheese, good wine or beer, and a puree of organic beans - with a side of organic apples and good bread for dipping.

Clairesinnewhaven at 10:55AM on 03/17/08

From Talk

When life gives you meyer lemons...

My Mom squeezes fresh lemons every morning and stores the juice in a glass jar in her refrigerator and she makes fresh lemonade for all who visit her. Meyer lemons (and My Mom - she's 84) make amazing lemonade. Her recipe: 1/4 cup fresh lemon juice, 2 tablespoons organic sugar, 1 cup water and shake.

Clairesinnewhaven at 9:40AM on 02/04/08

From Talk

Polenta. What am I doing wrong?

My Grandmother (from Amalfi) often made Polenta, and she cooked hers rather quickly. She taught me to:
Bring 9 cups of lightly salted water to a boil in a large covered pot over high heat. Before adding cornmeal, I put on oven mitts to protect my hands from any "leaping polenta." Once the water reaches a boil, I slowly add 2 cups of cornmeal (sometimes I like to combine fine and coarse ground), whisking (I always use a long, commercial whisk to protect my hands)continuously as I slowly pour in the cornmeal in a thin stream. Next, I turn down the heat to allow for a low steady boil, as I whisk continuously for about 5 minutes until the polenta is the consistency I like, which is soft. If you prefer your Polenta more firm, cook it a bit longer. Remove from the heat. Carefully (it's extremely hot) taste for seasonings. Turn onto a large deep platter, spoon hot Marinara Sauce over the top, Either dollop with fresh ricotta and or freshly grated Pecorino Romano, and a few grinds of black pepper. That's our favorite way to enjoy polenta. I hope you'll make Polenta many times and try to enjoy it many different ways, too. My Mom sometimes tops hers with kidney beans cooked with onions and sausages. Have fun.

Clairesinnewhaven at 8:49AM on 01/15/08

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Recent Comments | Response to Comments

From Talk

Dairy/soy free baked treats

There are wonderful products that can be used to sub for eggs, dairy, and soy. We use; an egg replacer from Bob's Red Mill, and we just love EarthBalance for a vegan sub for butter, and rice milk is a good sub for dairy and soy-free milk. We often take a traditional recipe for a crisp, cobbler, cookies, cake, pie, and sub the eggs, soy, dairy with the other products. If you experiment using these subs, you'll be pleased with the results, and surely the person you are baking/cooking for will be so grateful for your efforts.

Clairesinnewhaven at 9:17AM on 03/19/08

From Serious Eats

Fondue Made Healthy with ... Puréed Beans?

Adding pureed beans to a variety of dishes for added flavor, texture, and health benefits is a great way to eat well. We do it all the time and think of it as "two-fers" when we add a little something extra that is healthful to a dish that already tastes good, but might lack high nutritional value. So long as it's real food, why not? As far as cheese fondue being high in saturated fats, I'd rather eat a small amount of the real thing, that is a cheese fondue made with real cheese, good wine or beer, and a puree of organic beans - with a side of organic apples and good bread for dipping.

Clairesinnewhaven at 10:55AM on 03/17/08

From Talk

When life gives you meyer lemons...

My Mom squeezes fresh lemons every morning and stores the juice in a glass jar in her refrigerator and she makes fresh lemonade for all who visit her. Meyer lemons (and My Mom - she's 84) make amazing lemonade. Her recipe: 1/4 cup fresh lemon juice, 2 tablespoons organic sugar, 1 cup water and shake.

Clairesinnewhaven at 9:40AM on 02/04/08

From Talk

Polenta. What am I doing wrong?

My Grandmother (from Amalfi) often made Polenta, and she cooked hers rather quickly. She taught me to:
Bring 9 cups of lightly salted water to a boil in a large covered pot over high heat. Before adding cornmeal, I put on oven mitts to protect my hands from any "leaping polenta." Once the water reaches a boil, I slowly add 2 cups of cornmeal (sometimes I like to combine fine and coarse ground), whisking (I always use a long, commercial whisk to protect my hands)continuously as I slowly pour in the cornmeal in a thin stream. Next, I turn down the heat to allow for a low steady boil, as I whisk continuously for about 5 minutes until the polenta is the consistency I like, which is soft. If you prefer your Polenta more firm, cook it a bit longer. Remove from the heat. Carefully (it's extremely hot) taste for seasonings. Turn onto a large deep platter, spoon hot Marinara Sauce over the top, Either dollop with fresh ricotta and or freshly grated Pecorino Romano, and a few grinds of black pepper. That's our favorite way to enjoy polenta. I hope you'll make Polenta many times and try to enjoy it many different ways, too. My Mom sometimes tops hers with kidney beans cooked with onions and sausages. Have fun.

Clairesinnewhaven at 8:49AM on 01/15/08

From Talk

Recollections re: DDL Foodshow (or Food Show)?

DDL Food Show will always have a place in my heart as it was the first place in the US where I could buy fiore di latte that was made fresh daily and right on their premises. I would drive from New Haven to the upper west side just to visit the DDL Food Show as often as possible from the day they opened until they closed. Of course, I love Zabar's, but for me, ddl was like attending The Met, and Zabar's was like a trip to Lincoln Center, each a gift, but in different ways.

Clairesinnewhaven at 5:19PM on 01/13/08

From Talk

Recollections re: DDL Foodshow (or Food Show)?

I was one of the original american cooks hired by the Italian Chef's (Walter, Pasquale, Rougerio and Nikki the butcher) It was a great place to work, first and only huge kitchen I worked in and had windows to 82nd street too. It was beautiful.

corbinchef at 3:46PM on 08/29/08

From Talk

Dairy/soy free baked treats

Sweet yeast breads. No need to add any eggs or milk. Use oil for the fat. If they're just slightly sweet, they're more of a breakfasty thing, but you can add sweeter, desserty-er ingredients like fruits and nuts.

dbcurrie at 10:14PM on 07/28/08

From Talk

Dairy/soy free baked treats

Vegan Cupcakes Take Over the World should have some recipes, as should the blogs Vegan Yum Yum, Have Cake Will Travel, Dreena Burton's website and the post punk kitchen website.

Pie would also be easy - just use shortening for the crust and don't use butter or eggs in the filling. A berry pie would easily work.

KarynMC at 10:01PM on 07/28/08

From Talk

Dairy/soy free baked treats

Even if you're baking dairy free and soy-free, you don't need to use margarine. Where a solid fat is necessary (and you can usually substitute oil without much change), I use organic coconut butter. It's solid at room temperature and performs very much like butter in baking. And all of my recipes are dairy free and egg free as well.

Ricki at 9:19PM on 07/28/08

From Talk

Dairy/soy free baked treats

I found it interesting when reading this, which took me some time to find again once I signed up, that so may of you have suggested the use of soy to replace milk, and the use of margerine. I posted something someplace else saying I can help with recipes like what you are looking for but margerine is NOT soy free. I have not found ONE single margerine yet that does not contain soy, including Earth Balance brand. Milk itself, if the cows are fed conventional feed, contains soy, as do eggs and meat. It is possible to get alternatives, grass fed beef and hard to find soyfree grain fed eggs but they are costly. I have come up with many good ways to get past what I can't have . It takes time and effort but one can accumuate a good cache of foods to eat free of soy, eggs, meat and dairy. Beware though of the hidden soy names. Synthetic vitamin E is soy based. It goes by the name Tocopherol. Also, if your product specifies "natural flavoring" soy is likely a part of that as well. You would be amazed at how many teas include soy and or natural flavorings.

jomariac at 11:11PM on 03/26/08

From Talk

Dairy/soy free baked treats

@Ricki-- Thanks! I should have been more specific. :)

Christina at 9:09PM on 03/19/08

From Talk

Dairy/soy free baked treats

@SSmom--my friend's son is allergic to dairy and soy and wheat and a whole bunch of other stuff, so he'd never had a cookie in his young life. One day his mom made Rice Krispy Treats with margarine. He LOVED them and told his mom, he loved her. Sometimes a mom's gotta do what a mom's gotta do.

wookie at 7:00PM on 03/19/08

From Talk

Dairy/soy free baked treats

One of my favorite recipes happens to satisfy this:

Applesauce Cake
1/2 c oil
1 1/2 c sugar
1 1/2 c applesauce

2 c flour
1 1/2 tsp baking soda
spices (cinnamon, cloves, nutmeg) to taste
raisins (about two handfuls) optional

45 minutes at 350 in a greased bundt pan

add vanilla frosting for sweet tooths

ansate at 6:32PM on 03/19/08

From Talk

Dairy/soy free baked treats

Thanks so much, Christina, for mentioning my blog here. I thought I'd just clarify that ALL of my recipes are egg free and dairy free! Where I use soymilk occasionally in my baking, you can replace almond milk with virtually no change in results.

The site again is http://dietdessertndogs.wordpress.com

Thanks!
Ricki :)

Ricki at 9:38AM on 03/19/08

From Serious Eats

Fondue Made Healthy with ... Puréed Beans?

Sounds to me like a really excellent recipe for bean and cheese soup...but I don't know about it working as fondue. The cheese content also adds the "goo-ness" to fondue...at least it does when I make it... =)

akk328 at 1:13PM on 03/17/08

From Talk

When life gives you meyer lemons...

I absolutely love meyer lemons and frankly prefer them over the regular (Eureka) variety. I made a super easy lemon curd http://figswithbri.com/?p=91
that you might want to try. They are great in salad dressings, as the only acid, or in combination with orange juice or vinegar. At the height of citrus season, I love to make a multi-citrus juice for brunch and include in (varying proportions) ruby red grapefruit, tangerines, oranges and...meyer lemons. The meyers cut the sweetness a little and give more depth of flavor. The zest is spectacular in all kinds of sweet and savory applications as well. Dips, fruit salads, dressings, desserts...you name it. What a treat that you are being given so many. If you made up a bunch of lemon curd, you could give them as gifts for Valentines Day.

FigswithBri at 9:44PM on 02/04/08

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