Raspberry Cottage Cheesecake

it's been awhile since i've written about my bff Kelcy. she came to visit recently, in time for the premiere of the latest Harry Potter movie. one of the things that you'll love about kelcy, other than the 5 i've listed already, is that she is a potter head. i refused to partake in the harry potter phenom for years but she wore me down. much like the time in college when she basically pressured me into sharing a bottle of Jose Cuervo with her and we ended up walking home, tiaras on our heads (it was halloween) with tears streaming down our faces because we were more intoxicated than the fraternity brothers at the party. so now i am a potter head too. together, she and i dissect the plots, analyze Hermione's method of making Ron jealous (it's actually quite genius), debate who is hotter Remus or Sirius. what's not to love about someone who does all this with me?! further, we made BUTTERBEER when she arrived. i wanted to create a menu straight out of the books but somehow figuring out how to make a treacle tart or cauldron cakes seemed a bit much. so the dessert i decided to make is decidedly un-Potter-like but still screamed of Kelcy: Raspberry Cottage Cheesecake.

she and i, we're not as skinny as we were when we first met freshman year. in fact, when we're not discussing HP, we're talking about food: what we're eating, what we wish we were eating, what we shouldn't eat but do anyway, and lately, how hefferly we've been feeling but we won't give up dessert. Cottage cheesecake seemed like a healthy alternative to the "real" stuff. the recipe calls for the use of low fat yogurt too. i mean, really. if that's not watch-your-weight-cus-you're-no-longer-in-college ingredients for a healthy dessert, i don't know what would be!

Raspberry Cottage Cheesecake
from bakingbites

3/4 cup cottage cheese
2/3 cup low fat plain yogurt
1 tbsp flour
2 tbsp brown sugar (i did not add this)
1/4 tsp salt
1 egg
1 egg white
Zest and juice of 1/2 lemon
1 1/2 - 2 cups raspberries

*i also added a graham cracker crust, leftover from the chocolate coffee tart. again, nuria took care of the crust.

Grease and line a 7″ springfoam pan with parchment paper. Preheat oven to 350F.

Combine all the ingredients except for raspberries in a bowl. i used a hand food processor and mixed till everything was smooth and well incorporated. at the end, fold in the raspberries, taking care to not smush them.

Pour batter into prepared pan and bake 30-40 minutes, until just set. (i also put in a pan of hot water on the rack below to add some steam and ward off any cracks)

Let cool at least 30 minutes. Serve hot or chilled.
Serves 5-6.

Calories: approx. 150 cals.

i got impatient and did not wait till it was cooled sufficiently and tried to spring the cake out, causing a crack down the middle. i cussed like a sailor.

Verdict:
we enjoyed it, it was lighter than a normal cheesecake. the raspberries were just perfect eaten fresh, i should've chosen some riper berries to use. it wasn't a sweet dessert, but it did hit the sweet spot.

Today's song: Adele, Not Drunk Enough

Spicy Guinness Mustard

Some months ago, i was having coffee and cake with a friend at her art gallery. while she was interviewing a perspective artist, i was in her kitchen perusing a copy of saveur, a magazine i was unfamiliar with but the pictures drew me in. i came across a homemade mustard recipe, something that never occurred to me to actually make from scratch. it's beyond me why it intrigued me so, as it's not like i use mustard in my everyday cooking and eating. interested, i was. so i snapped a picture of the recipe, not willing to tear the recipe out or really having the inclination to jot it down. that recipe burned a hole on my desktop while i spent months creating everything but this mustard. finding mustard seeds isn't easy in the city of baltimore. i happened across the spice while searching for vanilla, in TARGET of all places. i bought a 4.4oz container, not remembering that i need 10oz. Nuria stepped in to reverse engineer the measurements for me. bless her heart, it was more like a science experiment for her. she did the mixing, i did the peering over her shoulder. after 2 days time, i pureed the mixture, but not too much, i enjoy the seeds. the end result showed a lovely condiment, seedy and pungent. the flavor was on the stronger side, i know that it'll mellow out but just how much is up in the air as i'm sure this won't actually last for long in the fridge...

Spicy Guinness Mustard
from Saveur, issue 117

1 12oz bottle Guinness Extra Stout
1 1/2 cups brown mustard seeds (10 oz.)
1 cup red wine vinegar
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice

Combine ingredients in a nonreactive mixing bowl (i just used a porcelain bowl). Cover with plastic wrap and let sit at room temperature for 1–2 days.

Transfer the mixture to the bowl of a food processor and process, the consistency is up to you. i may have processed it for about a minute because i like the seeds.

Can be refridgerated up to 6 months, keep in clean and well covered jar. the flavor does mellow out in time.

MAKES 3 1/2 CUPS

Today's song: Shinedown, Fly from the inside

.: The Wine Market :.

during a recent jaunt into the southwest side of baltimore, nuria and i made a stop to a wine market i'd never even heard of before. tucked away next to a gym and behind the neighborhood blockbuster, The Wine Market has an assuming appearance to it. the main entrance leads into their smallish store but then opens in the back to a spacious and bright dining area. most of the tables were already taken, the bar had people mingling and it was only 6pm. i wanted to eat outside, which had a few tables in the courtyard with a view of the salon and gym goers.

the waiter didn't provide us with much information so we were left with our own devices. i wanted to try the fried green tomatoes and charcuterie plate which had chicken liver pâté, french pork sausage, housemade bresaola, pickled crimini mushrooms, sauterne infused pear marmalade. i am a huge fan of pâté, it reminds me of my grandfather. the bresaola reminded me of prosciutto, only harder and dryer. i was not impressed with the fried green tomatoes, something about the cornmeal put me off. it was layered thickly, masking the tartness of the tomatoes.



For the main course, nuria chose the steak frites, which she loved. she says the steak came out juicy and tender, cooked right at rare. she is a huge fan of pototoes, but doesn't indulge much. i went with the mediterranean “lamb burger” which really is gyro. i enjoyed it alot, even tho i technically only had about 1/4 of it. it was BIG! made for a great next day lunch. i think next time i'll try for the roasted chicken or lamb. because there will definately be a next time.



i did get dessert and coffee. the only thing they had that i was interested in was the tart. i'm still unsure if the crust is from scratch (and it is, i must get the recipe) i didn't love the raspberry filling but i didn't hate it either.



naturally, being a wine market, we each had a glass of wine. i had the bex riesling, while Nuria went with a spanish red.

price wise, it bit expensive for a simple week night meal but i'm not complaining. it's not often that i can enjoy a night like that.

The Wine Market
921 E Fort Ave # 135
Baltimore, MD 21230-5135
(410) 244-6166

Chocolate Covered Marshmallow Cookies - July Daring Bakers

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

Dear Fellow Daring Bakers,
i was good this month. i made the marshmallow cookies early, for a 4th of july bbq. i was going to make the milan cookies for another bbq but that didn't pan out. i never got around to making a batch, i might one day. or i might not. meanwhile, the marshmallow cookies were a hit. July 4th turned out to be a blazing hot day, sticky humid. driving to the bbq i had to keep the AC on full blast for fear that the chocolate would just melt into a puddle and my baking sheet would be blobs. yummy blobs, but blobs nonetheless.

Nuria rolled out the dough, it's my least favorite part of baking. we still have plenty of dough left hanging out in the freezer. the cookies came out like golden disks, with a touch of crunch. i chose to buy the marshmallows. i had to throw them back into the oven for a minute or so to have them melt a smidge on the cookies. coating the cookies turned out to be a bear but well worth it. i knew my braces were going to be coated in a gooey mess. the finished product was drizzled with some white chocolate. nuria did the honors.

i actually would make these again. my teeth sank into the marshmallow center, then hit the crunch of the cookie, all coated in smooth, sticky sweet chocolate. it reminded me of smores, only more labor intensive and no mosquito bites.

till next month, keep those ovens warm and have a piece of chocolate for me,
Angry Asian and Nuria

(click "read more" for recipe and another pic)

Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

10 Cloves of Garlic Chicken

i find it very inconvenient that my cooking cycle doesn't coincide much with the seasons. in the dead of winter, all i want to make are cool dishes like semifreddo or panna cotta. this past summer, while i've mainly consumed simple salads, i've been baking up bread almost weekly, causing my kitchen to be hotter than a witch's titty in a brass bra. further, i've had grand ideas for stews and soups that while lovely to put together, if eaten would make me all sweaty and quite cranky. i know, i know. the dilemma. and by the time the leaves turn fiery red, my fiery passion for hearty soups will have cooled and i'm wanting ice cream concoctions.

i found a compromise recently. Wandering Chopstick's Braised Chicken with 40 Cloves of Garlic. i didn't do the whole 40 cloves thing, mainly because Nuria's stomach would've revolted and i didn't have 3 heads of garlic hanging out, i used 10 cloves instead. i used drumsticks as well. the chicken came out succulent, soft but not mushy, and the sauce... hmmm. a spanish chardonnay was used, i could identify the fruity dryness of the wine. the rosemary added such a fragrance that can only be likened to sitting in a garden during the day when the sun is highest in the sky, giving the air a steamy earthiness to it. this dish isn't really a stew but there's definitely some stewing required on the stove. it satiated my need to make something heavy but came out light and refreshing. i served the chicken with steamed broccoli.

10 Cloves of Garlic Chicken
adapted from Wandering Chopstick who adapted it from Ina Garten

*i didn't measure, i had the same ingredients and followed the same steps but had varying amounts of everything

5 drumsticks (it came in a pack)
10 cloves of garlic
onion, diced (i used half a large onion)
salt
white wine (i used chardonnay and it was about a cup)
As many rosemary sprigs as you'd like (i threw in 2 sprigs, i think)
flour (it may have been about 1/4 cup)
milk (i think i used 1 cup)
olive oil (just enough to coat the pot)

basically, brown the chicken drumsticks in the olive oil. when sufficiently browned, throw in the garlic, sauteeing until soft. add in the rosemary sprigs and the onions, stirring until all soft and mixed together. Pour in the wine. mix together the milk and flour, making sure the lumps are out, and add to the pot. put the chicken back in. turn the heat down, allow to simmer for about an hour. i forgot to add water to the pot, adding it about 30 minutes in but it still came out fine. season to taste.

Nuria now says this is her fave dish, trumping my brunswick stew.

today's song: Ray LaMontagne, Empty

(he has such a raspy, soulful voice)

Chocolate & Vietnamese Coffee Tart

for a recent summer ladies' brunch at buu's, i brought along a tart (for a bunch of tarts) that i had spied almost 4 years ago. hunting thru the many copies of Bon Appétit on my bookshelf, i finally located the battered issue, doggy earred and sticky noted-up, i figured it would go over well as an after thought, a slight pick me up from a more than likely heavily laden buffet table. i knew that while the champagne would be free flowing, the chances of a fresh cup of coffee would be slim. i was right.

it should be noted that i put in the original recipe's tart trust but i actually made a graham cracker crust. in this heat of summer, it is a bitch to keep the butter properly cold and without a food processor, damn near impossible for the dough to form correctly. i made my life simpler. maybe in the dead of winter, i'll feel inclined to make the tart crust properly.

Chocolate and Vietnamese Coffee Tart
adapted from Bon Appétit, November 2005

Crust:
1 cup all purpose flour
1/4 cup slivered almonds
1/2 teaspoon salt
3/4 cup powdered sugar
1/4 cup unsweetened cocoa powder
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 inch cubes
1 large egg

Filling
1 1/2 cups whipping cream
1/2 cup sweetened condensed milk
2 Tbl instant coffee powder (i used kahlua instead)
1/2 tsp ground star anise
1/2 tsp ground cinnamon
1/8 tsp salt
1 large egg
8 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
**i also added 2 Tbl of espresso vodka at the end, incorporating it well.

Chantilly (french culinary term for sweetened and/or flavored whipped cream)
1 cup whipping cream
2 Tbl sweetened condensed milk
1/4 tsp (scant) salt

For the crust:
place flour, slivered almonds, and salt in processor; mix until almonds are finely ground. add sugar, cocoa powder and chilled butter. using on/off turns, process almond mixture until coarse meal forms. add egg and process until moist clumps form. gather dough into ball and flatten into disk. Refrigerate overnight. Press dough onto bottom and up sides of 9" diameter tart pan with removable bottom. Refrigerate crust 1 hour. (can be prepared 2 days ahead. Cover and keep refrigerated. *note: i used a 10" pan, the bottom was NOT removable, and it was fine.)

Preheat oven to 350F. Line tart crust with aluminum foil, fill with died beans or pie weights. Bake until edges are set, about 20 minutes. Remove aluminum foil and beans, and bake until tart crust is dry and cooked thru, about 7 minutes longer. Cool tart trust completely.

For filling:
bring first six ingredients to simmer in heavy medium saucepan. Whisk egg in medium bowl to blend. Gradually whisk hot cream mixture to saucepan and cook over medium high heat until mixture thickens slightly and candy thermometer inserted into mixture registers 160F, stirring constantly, about 1 minute (do not boil). Remove from heat. Add chocolate; stir until melted and smooth. Strain filling into another medium bowl. Refrigerate until cool, about 3 hours. Pour filling into tart crust. Chill until softly set, at least 8 hours or overnight.

For chantilly:
Using electric mixer, beat cream in large bowl until peaks begin to form. Add sweetened condensed milk and salt; beat chantilly until peaks form.

Cut tart into wedges and serve each with a dollop of Chantilly.

Verdict:
very sweet and decadent, almost too heavy. the chantilly did not turn out, nuria misread the recipe and put in too much salt so the peaks never formed. maybe the chantilly would've cut the sweetness a bit. i enjoyed the flavor of the tart but to call it an actual vietnamese coffee flavored tart would be a stretch, i did not notice much of the strong depth of coffee flavor that is normally found in cà phê sữa đá. transporting the tart from baltimore to virginia in the heat of summer, even with the A/C on high softened the tart a bit. be sure that that tart is fully set before cutting into it.

Today's song: Joseph Arthur, Honey & the Moon

Chicken in Lemon Sauce with Thyme

Sometime last week when Nuria was feeling in the pits, probably having caught my cold from the previous week, i wanted to make some comfort food to go along with the braided challah. not to go so far as full on chicken noodle soup but something hearty to fill the belly, but warm to appease the cold. lemon and chicken make the perfect summer combo but add in a bit of stock gravy and it gives the dish the main reason to use bread to sop up the juicy goodness.

it was a simple dish, light enough for the season but heavy to provide richness to fight a summer cold. the lemon juice was tangy but not overpowering the chicken. i think the thyme provided a hint of hmmmm, what is that? in every bite.

Chicken in Lemon Sauce with Thyme
adapted from The Everything Cooking for Two Cookbook, by David Poran

chicken cutlets, i used about a pound
salt & pepper, to taste
1/4 cup all purpose flour, plus extra for dusting
4 tbls extra virgin olive oil
2 tbls butter
2 cups homemade stock
1/4 cup fresh squeezed lemon juice
2 tbls chopped fresh thyme

Season the chicken with salt and ppper, and dust with flour. Heat the olive oil in a skillet on a medium high. Brown the chicken on both sides. Remon from pan and set aside.

In the same pan, melt the butter and stir in the flour. When smooth, slowly add the stock, whisking well. Bring to a simmer, and cook gently for 20 minutes, uncovered. i added a few sprigs of thyme to the sauce, stems and all.

Add the lemon juice to the sauce and return the chicken to the pan. Simmer gently, turning the meat occasionally, for about 5 minutes or until the chicken reaches 165F. Serve with a hunk of bread.

Today's song: Tokio Hotel, Monsoon

Sweet Thyme Challah

when i was a kid, i had a best friend named Lisseth. she had the most glorious long curly hair that her mother pulled back into a braid, and it would float down her back. to say i was jealous is being kind. i had stringy straight hair, not fine but definitely not thick. and to add insult, my uncle Nick decided one day to play barbershop and cut my hair. i don't think my mop recovered for years. i looked like a disheveled kid with uneven layers that uncle nick tried to pass off as new wave. so my early years was not full of colorful berets, bows or sashes in my hair. on the contrary, i was dodging uncle nick's scissors. when my sisters finally arrived, you best believe i braided the shit out of their hairs. french braids. fishbones. i curled. i crimped. there wasn't a hairstyle i didn't try on them. now that i'm on my own and they're too annoying to hang out with, i've found a substitute: challah. who'da thunk braiding dough would be so cathartic? plus the kneading of the dough brings such pleasure in general. i may not braid hair anymore but now when the mood strikes me i take comfort in knowing that i can just whip up a batch of challah bread and my craving is satiated.

added bonus: the results of this particular recipe is my favorite. Nuria did the braiding honors this time. we added a smaller braid on top of the base, to give the loaf rise. it gave the bread height but also, i think fluff and softness. due to my tempermental oven i hawked the baking process a bit, and i'm glad i did. it came out golden and just ... lovely, soft and welcoming, but sturdy. kinda like a long, thick braid flowing down the back of a young girl.

Sweet Thyme Challah
adapted from Cooking Light

1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
3 tablespoons honey
Dash of saffron threads, crushed (i used thyme)
3 tablespoons butter, melted and cooled
1 teaspoon salt
1 large egg
3 cups bread flour divided (i ran out of bread flour and ended up using about 1 cup of whole wheat flour) ***i ended up using more than what the recipe called for
Cooking spray
1 teaspoon water
1 large egg yolk, lightly beaten
1/4 teaspoon poppy seeds (i used thyme leaves)

Dissolve yeast in 1 cup warm water in a large bowl; stir in honey and saffron threads (or thyme). Let stand for 5 minutes. Add melted butter, 1 teaspoon salt, and egg; stir well with a whisk.

Add 2 3/4 cups flour to yeast mixture, and stir until a soft dough forms. Cover and let stand for 15 minutes. (actually, i ended up putting in 3 1/4 cups)

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be very soft). ***in the end i used about 3 1/2 cups of flour total.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down. Shape dough into a ball; return to bowl. Cover and let rise an additional 40 minutes or until doubled in size. Punch dough down; cover and let rest 15 minutes.

Divide dough into 4 equal portions. Working with 1 portion at a time, on a lightly floured surface, roll our 3 portions into a 25-inch rope with slightly tapered ends. Place ropes lengthwise on a large baking sheet,; pinch ends together at untapered ends to seal. Braid ropes; pinch loose ends to seal. With the final portion, make a small braid and put on top of main base. Cover and let rise 20 minutes or until almost doubled in size.

Preheat oven to 375°.

Combine 1 teaspoon water and large egg yolk, stirring with a fork until blended. Uncover loaf, and gently brush with egg yolk mixture. Sprinkle evenly with fresh thyme leaves. Bake at 375° for 30 minutes or until loaf sounds hollow when tapped. Cool on a wire rack.

makes one loaf, about 12 slices. calories per slice: 157

today's song: Fisher, Breakable

Pineapple Tartlet (Bánh Nướng Nhân Thơm)

for my friend H's newly purchased home AND new baby boy Obi, i recently went to visit with her. on top of all her blessings, her hubbs R was celebrating his 30th bday. to commemorate pretty much everything, i brought along a loaf of challah and a pineapple tart. tho the gathering turned into a eating fest, i was more interested in holding Obi. priorities, people. priorities.

Nuria rolled out the dough, i am just not a fan of playing with the dough. put me to task to mix everything together but to actually roll and flatten it out, no thanks. i wish i could say i tasted the tart, being a tart myself, but alas, Obi held my attention the entire night. the bday boy was all about tho and that's all that matters.

Pineapple Tartlets (Bánh Nướng Nhân Thơm)
Authentic Recipes from Vietnam by Triệu Thị Chơi and Marcel Isaak

24 tartlet molds (i used just on 10" tartlet pan)
1 cup (225g) soft salted butter (i used unsalted)
1/4 cup (50g) sugar
1/2 cup (125ml) fresh milk
4 cups (600g) flour
2 eggs, beaten
1 large or 2 small pineapples, peeled, cored, minced or chopped in a food processor
1 cup (200g) sugar
2 drops vanilla essence

Make the dough first by combining the butter, sugar and milk in a mixing bowl and beating until well blended. Fold in the flour and continue beating until a smooth dough is formed. Flour your hands and using a rolling pin, roll the dough on a floured surface to 1/8" thick. Lightly flour tartlet pan and line with dough. cut the remaining dough into thin strips.

Preheat oven to 300F

To make the filling, heat the pineapple and sugar in a saucepan over low heat for about 45 minutes, stirring continuously, until the mixture is thickened. Add the vanilla essence, mix well and remove from the heat.

Fill the pan with filling lay the dough strips to form a criss-cross pattern on top. Brush with the beat egg and bake in the oven for about 30 minutes, until golden brown.

today's song: Melissa Etheridge, Come to My Window

Sourdough Rhubarb Muffin

somewhere this spring i decided to tackle on a lot of things ranging from being healthier (less processed foods, buying local and fresh, and for the love of gawd: exercising...) to trying new things like rhubarb. i also took on sourdough. when i set my mind to make sourdough bread, i didn't realize the first steps were actually a week-long process. i relied heavily on Sourdough Home for their method. nuria was all about it, the bio-chemist in her was excited about the experiment. we took turns feeding it and by week's end, we were able to deem it as a success. my hypothesis was accomplished. so the starter was good, however, my first attempt at making the actual bread was... not a failure because it still tasted good but let's just say it was not pretty to look at. it came out tangy, but my oven is a piece of shit and did not brown the loaf AT.ALL. as a result, the bread was ashy, like... white. but whatever, it still tasted alright. the sourdough challah came out much nicer, i might blog about that some other time. my last sourdough venture was into the muffin world. i had a few stalks of rhubarb hanging out, i didn't much feel like jam again... i came across a Sourdough Blueberry muffin recipe... one thing led to another and i married the sourdough with another tart thing... and a relatively healthy breakfast treat was born.

Sourdough Rhubarb Muffin
adapted from Sourdough Home

1 egg
1 tsp vanilla
1/4 tsp salt
1/4 cup oil
1 cup sourdough starter
1 cup whole wheat flour
1 tsp baking soda
1/4 cup sugar
1/2 cup rhubarb, cleaned and diced
brown sugar, for topping (optional)

Preheat oven to 425F.

add sugar to rhubarb and allow to macerate in fridge for a few hours.

Combine dry ingredients in small bowl. Stir in sweetened rhubarb. Combine wet ingredients in medium bowl. Add dry ingredients to wet ones.

Mix quickly and spoon into muffin cups. I have a 24 mini cup pan and it filled it up. i topped each muffin with a bit of brown sugar, just to sweeten the deal.

Bake for about 20 minutes. (it was closer to 10-12 minutes for the minis)

verdict:
the muffins came out dense, moist from the rhubarb. i'd wondered if i should've chopped them up smaller but i'm glad i didn't. i liked picking them out and nibbling on them. the topped brown sugar was a nice touch, albeit probably not necessary.

approx. 147calories/muffin

Today's Song: Damien Jurado, Hoquiam

have you have ever heard of this man? thanks to Shannalee for tweeting about it. this song has been on repeat, i have a playlist of his voice and the lyrics to this song? haunting.

Am I no one until someone calls me out?/Are you just pretending when we talk?/You should have seen me/Keeping watch at dawn...