i can now knock out a butter-less roux and am getting pretty good at glancing at a recipe and deciding whether or not subbing something non-dairy for the milk or butter will make it tasty or disastrous.
and then there is just a whole lot of non-dairy cooking going on. which isn’t a bad thing considering we’re smack in the middle of summer and who wants heavy butter stuff anyway? (though come thanksgiving and christmas i’ll likely be crying like a baby while staring at all the glorious butter-filled cakes and cookies i can’t have.)
smitten kitchen’s thai-style chicken legs and mango slaw with cashews and mint were winners and not an ounce of dairy in the recipes. as was a rosemary balsamic bean dish we’ve grown to love. and omar made an olive oil-orange chiffon cake from deborah madison’s seasonal fruit desserts that was probably one of the best cakes i’ve ever had…seriously. (and lucky you, i found the recipe online.)
but things like scones and muffins still elude me and i miss those. so last night i picked up some goat’s milk to see if i could sub it for milk in a few recipes. many babies who are bothered by cow’s milk aren’t affected by goat’s or sheep’s milk. i drank some this morning so check back with me tonight to see if lenna’s crying in pain and i’m crying in guilt. i’m a huge goat cheese fan but something about the goat’s milk gives me pause. the aftertaste is a bit funky and reminiscent of a barn. i’ve got some ripe bananas on the counter but am afraid i’ll end up with goat bread if i try my hand at a banana bread recipe. i’ll let you know.