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Posts for May 1st 2012
This contains a recipe for dough, but feel free to use premade dough to save time.
1 tablespoon dry yeast
2 tablespoons warm water
3 cups unbleached white bread flour
1 teaspoon salt
1 cup warm water
4 tablespoons olive oil
1/2 cup golden raisins
1/2 cup walnut halves
1 small bunch Swiss chard
4 tablespoons extra-virgin olive oil
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
- In a bowl, dissolve the yeast in 2 tablespoons warm water. Let stand 10 minutes until frothy. Add the flour, salt, 1 cup warm water and 4 tablespoons olive oil. Knead on a floured surface until smooth, elastic and slightly tacky to the touch, about 7 to 10 minutes. Place the dough in an oiled bowl and turn it over so that it is completely coated with oil. Cover with plastic wrap and place in a warm place. Allow to rise until double in volume, 1 to 1 1/2 hours.
- Preheat an oven to 375° F. Pour 1 cup boiling water over all the raisins and let stand 15 minutes. Drain. Place the walnut halves on a baking sheet and toast until fragrant and lightly golden, about 7 minutes.
- Remove the stems from the Swiss chard, wash, and spin dry well. Warm 2 tablespoons of the olive oil in a frying pan over medium high heat. Add the garlic and stir for 5 seconds. Add the Swiss chard and raisins and cook, tossing occasionally with tongs, until wilted, about 6 to 8 minutes. Season well with salt and pepper. Place a pizza stone on the bottom shelf of the oven and increase the oven temperature to 500°F.
- Punch down dough and cut into 2 pieces. Flour surface and roll one piece of the dough into a long, flat oval shape, 3/8-inch thick, 8 in. x 10 in. Build up edges slightly. Place the dough on a well-floured pizza peel or paddle. Place half of the greens on the dough, distribute evenly, leaving a 1/2-inch border around the edge. Top with the walnuts and drizzle with the remaining 2 tablespoons olive oil. Bake until golden and crispy, 15 to 18 minutes.
- Remove coca from pan and cut into wedges. Serve immediately or at room temperature.
Serves 6 to 8.
- Main Dishes, Pizza
Prove your strength by singing and running your way to victory. The person with the fastest 2 mile run by 5/10/2012 wins. Think you’ve got what it takes? Strap on your Frees and sing while you run your way through Nike’s Free Run Karaoke Challenge. Join the Challenge at http://gonike.me/karaoke and log your miles from now through May 10th using Nike+. Nike even created a mix to get you up and running. Download it here: http://gonike.me/karaokemix.
Don’t forget, the runner with the fastest 2 mile run using Nike + wins. Run Stronger. #MakeItCount
We spent the last month taking a look at this planet and all of the deliciousness it has to offer. We talked about everything from Meatless Mondays to environmentally-friendly kitchen equipment. We even took a tour of the produce rainbow! And now, we've rounded everything up for you should you ever want a reminder that our culinary choices do make a significant impact on this world. Click through for nine ways to eat greener and keep this planet beautiful.
I like to keep a few well-loved recipes in my repertoire to make time and time again, and birthday cake is something that I find myself happily making several times a year. I typically turn to a very rich chocolate cake from Ina Garten or a simple vanilla cake from the Magnolia Bakery cookbook. I've noticed, however, that yellow cake is a favorite of many, but until now I'd never thought to make it from scratch.
Most recipes for yellow cake use buttermilk, which differentiates it from a standard vanilla cake. I noticed a particularly mouthwatering photo floating around on Pinterest months ago that I couldn't get out of my head. Rather than buttermilk, this specific recipe calls for butter flavoring, which you can find at cake supply stores or online.
This cake comes together easily. I used two seven-inch cake pans and had a little bit of leftover batter for a few cupcakes. The simple vanilla buttercream frosting is delicious and rich, but I'd like to experiment with some more exciting flavors in the future. It tasted rich, buttery, and slightly sinful. The cake itself was moist and dense, which I appreciated, and one piece was more than enough to keep me satisfied.
For the recipe, keep reading!
- Perfectly seasonal: lavender lemonade — Joy the Baker
- The world's 50 best restaurants of 2012 — Eater
- Martha Stewart drinks green juice every morning — Grub Street NY
- Chefs fighting against California's foie gras ban — HuffPost Food
- What food do you really need to survive? — The Daily Meal
- 13 ways to heat things up with jalapeño — Delish
- A cheap and easy trick for saving leftover wine — Food52
- High-end chefs go low-end with cheap eats — Zagat
From the most addictive candy we've tasted in a long time to a salad spinner to help us celebrate National Salad Month, our tastes are all over the map for the month of May. The one thing we can be certain of is that it's going to be a delicious 31 days. Click through to see what we can't live without this month.
For more Cinco de Mayo advice, we enlisted the help of Marcela Valladolid, host of Food Network's Mexican Made Easy. Chef Marcela, who also stays busy as a cookbook author and a spokesperson for Kahlúa, took the time to offer her tips for party planning, her thoughts on up-and-coming Mexican dishes, and the one stereotype about her cuisine that she'd love to dispel.
To see it all, keep reading.