Posts for March 5th 2012

Sugar Shout Out Mar 05, 2012

Sugar Shout Out: See DVF's Cute New Collaboration!

DVF celebrates launch of her Gap Kids collection with celeb moms Try a no-knead bread that will rock your world Marvelous new nail polishes for March Feeling tempted to call an ex?

by Katie Henry

Steamed Artichokes Mar 05, 2012

Steamed Artichokes With Oil and Vinegar

Use medium to large artichokes for this, so that everyone gets a substantial artichoke experience, and keep a bowl on hand for leaves.

by Camilla Salem

Use medium to large artichokes for this, so that everyone gets a substantial artichoke experience, and keep a bowl on hand for leaves.

From Camilla Salem, YumSugar

Steamed Artichokes With Oil and Vinegar

Ingredients

2 large artichokes, prepared for steaming
1/2 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar

Directions

In a large steamer basket, cook artichokes for 30 to 40 minutes, or until the bottom is very tender when pierced with a fork.
Split the salt, pepper, oil, and vinegar between two bowls, and set artichokes on top.
Dig in, eating your way through the leaves first, then remove the choke, and savor the heart for as long as you can!

Serves 2

Eco Mar 05, 2012

How to Prepare Artichokes For Steaming

One of my favorite foods in the world appears completely inedible at first glance.

by Camilla Salem

One of my favorite foods in the world appears completely inedible at first glance. But in a few simple steps, you can really get to the heart of the matter — and the artichoke.

Using medium to large artichokes, cut one inch off the stem. With your knife, score an "x" into the bottom of each artichoke. Alternatively, you can cut the stems off entirely, peel the outer layers away with a knife, and steam the stems separately, as they are completely edible and delicious.

Keep reading.

Cooking Basics Mar 05, 2012

10 Ingredients to Liven Up Your Salad Dressings

The sky is the limit when it comes to making homemade salad dressings, yet most people still toss their greens in something store-bought or a simple mix of olive oil and balsamic.

by Anna Monette Roberts

The sky is the limit when it comes to making homemade salad dressings, yet most people still toss their greens in something store-bought or a simple mix of olive oil and balsamic. Adding a few simple ingredients can totally transform the flavor of your salads, many of which are kitchen staples.

Fresh or dried herbs: Quickly chop herbs like parsley, mint, thyme, dill, tarragon, cilantro, basil, or chives, and whisk them into your dressing at the last minute. Dried herbs have more concentrated flavor, so use a third of the amount you would for fresh herbs.
Flavored oils: Thee are tons of specialty oils available like walnut, pistachio, pumpkin, peanut, sesame, even smoked olive oil. Even blending just a tablespoon of a flavored oil with a neutral tasting oil like canola will add roasted, nutty accents to your dressing.

See eight more ways to liven up your salad dressings.

Chocolate Mar 05, 2012

What Makes Dutch Process Cocoa Different?

Ever wondered how Dutch process cocoa differs from natural cocoa?

by Laura Marie Meyers

Ever wondered how Dutch process cocoa differs from natural cocoa? We've got the answer: both types of cocoa powder are unsweetened, but Dutch process cocoa is treated with an alkalizing agent to neutralize its natural acidity.

Created by Dutch chocolate maker Coenraad Johannes van Houten, the process results in not only lower acidity but also a milder, less bitter taste and a darker color.

So how does this affect your recipes? Since Dutch process cocoa has a neutral pH, it doesn't react with baking soda. Instead, Dutch process cocoa should be mixed with baking powder for leavening. Although the two types of cocoa powder are certainly interchangeable in some recipes, the results will vary if you substitute one for the other.

What to remember: Dutch process cocoa is darker with a more complex flavor, while natural cocoa powder has a light color and a more fruity taste. Most recipes remove the guesswork, because directions typically state whether or not Dutch process cocoa is preferred.

Interested in baking with Dutch process cocoa? Here are a few recipes to try:

advertisement Mar 05, 2012

Finding "Me" Time With Honey Nut Quaker Oat Squares

Honey Nut Quaker Oatmeal Squares knows that being a mom can mean a million different things.

by Sponsor

Honey Nut Quaker Oatmeal Squares knows that being a mom can mean a million different things. But we can all agree that everything gets just a little sweeter when you are ready to bring on the day. Start it right with a bowl of Honey Nut Quaker Oatmeal Squares so you can conquer the morning, manage to get all your kids out the door and still find that "me" time”that you deserve. Be sure to "Like" Honey Nut Quaker Oatmeal Squares on Facebook and get your free sample of Honey Nut Quaker Oatmeal Squares.

Have you mastered finding your "me" time? Share your tips with other busy moms in the comments below!

recipes Mar 05, 2012

Bread Winner: This No-Knead Bread Will Rock Your World

Good things come to those who wait.

by Camilla Salem

Good things come to those who wait. And by "good things" I mean a loaf of bread so delicious, you may find yourself daydreaming about it long after it's been gobbled up. The key ingredients for bread-making are patience, precision, a little bit of luck, and, in most cases, a strong arm for working the dough. But if that last bit turns you off, then you've come to the right place.

Jim Lahey's recipe for no-knead bread has made the rounds in the food blogging world, but I'd been somewhat intimidated by it. In an effort to try new things and satisfy a crazy craving for homemade bread, I set about tackling it. For 18-plus hours, I nervously waited for my dough to rise and bubble, convinced the whole time that I would screw it up.

The next day, to my surprise, I woke up to a bowl of sticky, bubbly dough that perfectly fit the description in the recipe. How thrilling! The next few steps required a delicate touch, a lot of flour, and more waiting.

For more, plus this famous bread recipe, keep reading.

bread Mar 05, 2012

No-Knead Bread

Adapted from Jim Lahey of Sullivan Street Bakery via The New York TimesNo-Knead BreadIngredients3 cups all-purpose or bread flour, more for dusting 1/4 teaspoon instant yeast 1 1/4 teaspoons salt Cornmeal or wheat bran, as needed Directions In a large bowl combine flour, yeast, and salt.

by Camilla Salem

Adapted from Jim Lahey of Sullivan Street Bakery via The New York Times

No-Knead Bread

Ingredients

3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
Cornmeal or wheat bran, as needed

Directions

In a large bowl combine flour, yeast, and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Makes one 1 1/2 pound loaf.

recipes Mar 05, 2012

10 Tasty Seafood Recipes For a Lent Feast

Many Catholics abstain from eating meat on Fridays during Lent and get creative with fish dishes instead.

by Laura Marie Meyers

Many Catholics abstain from eating meat on Fridays during Lent and get creative with fish dishes instead. Whether you celebrate the Lenten season or not, keep things interesting with a delicious seafood spread. Gather a group of fish-loving friends and serve up a seafood-based menu that everyone will enjoy. From shrimp and tortilla soup to crab-topped linguine, here are 10 tasty recipes to try for a flavorful seafood feast.