blueberry muffin throwdown

What's a blueberry muffin throwdown, you ask. It is inspired by Bobby Flay's show, Throwdown, where he studies someone's signature dish, perfects it, then shows up to challenge them in a competition. I'm taking two blueberry muffin recipes, comparing them side by side, and selecting a winner based on which embodies the spirit, if you will, of a blueberry muffin. And may the best recipe prevail.

A. Blueberry Muffins, from Gourmet Magazine (via Food Network)

I found this recipe earlier in the week from a basic recipe search on Food Network. It was rated with 4 stars and sounded pretty simple. So I went ahead and made it.


3/4 C butter, softened
1/2 C vanilla sugar
1/2 C sugar
3/4 C milk
1 egg
1 3/4 C flour, sifted
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 C blueberries (I used frozen)
1-2 tbsp flour (reserved for the blueberries)

1. Preheat the oven to 400. Grease or line a muffin tin; set aside.
   
2. Cream the butter and sugar until fluffy. Add in the egg, mixing well, then slowly add in the milk. Blend completely.
3. In a separate bowl, mix together the flour, baking powder, and salt. Add to the butter mixture until just blended.
4. Toss the blueberries with flour to coat, then fold into the muffin batter.
5. Fill the muffin tin to nearly the top nearly to the top. Bake muffins for 20 minutes, or until an inserted toothpick comes out clean. Turn onto a rack to cool.
   

I found this recipe (as originally written) a real hassle, so I revised it a tiny bit to be less fussy (and added my own spin with the vanilla sugar and more blueberries!). Blending the milk into the butter/sugar was a soupy nightmare, I'm surprised the muffins even turned out as muffins.

The end result, though, is a very sweet, almost cake-like muffin that I thought was a bit sparse in terms of the blueberries. I really like a lot of blueberry in my muffins, otherwise what's the point of a blueberry muffin? The muffins also fall apart easily which make them a bit hard to eat.


B. Double Blueberry Muffins, from Gale Gand (via Food Network)

I've had this recipe in my arsenal for a few years now. Always super simple, always delicious. Like the above recipe, it is also rated with 4 stars on Food Network.


1/2 C butter, softened
1 C sugar
2 eggs
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
2 1/2 C blueberries (I used frozen)
2 C flour
1/2 C milk
1-2 tbsp flour, reserved for blueberries
1 tbsp sugar, reserved for muffin tops

1. Preheat oven to 350. Grease or line a muffin tin, set aside.
2. Cream butter and sugar until fluffy. Add eggs, one at a time, then vanilla, baking powder, and salt.
   
3. Mash 3/4 C of the blueberries and blend into the batter.
4. Add 1 C of the flour, mix well, then add 1/4 C of the milk and mix well. Repeat and mix until just blended.
   
5. Toss the blueberries with flour to coat, then fold gently into the muffin batter.
6. Fill the muffin tin with batter, then sprinkle muffin tops with the sugar.
7. Bake for 20 minutes, or until an inserted toothpick comes out clean. Let muffins cool in the tin for 20-30 minutes, then turn out onto a rack to cool.

These muffins have a nice blueberry flavor throughout and a nice texture. I enjoy mine as a nice mid-morning snack with tea.


And the winner is...



B! I prefer this more traditional blueberry muffin for its texture, taste, and appearance. Not to mention it is really easy to make. If I were big on muffins, I'd probably use this recipe as a nice base to experiment with.

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Chapati with Coconut-Peanut Butter

I originally saw these flatbreads on Guy's Big Bite, then again in another cookbook and decided to give them a whirl. I love 'em because they are super easy to make and would go well with a lot of different flavors. I also make mine entirely with whole wheat flour. Yes, it may sound a bit scary, but I think it works. Feel free to stick to the "real" recipe and use regular flour.

Chapatis

Ingredients

• 1 1/2 cups whole wheat flour
• 1 tsp salt
• 1 cup water

Method

1. Combine flour and salt in a bowl, then stir in water until a stiff dough forms. Let rest for 20 minutes.
2. Preheat a skillet over medium to medium high heat.
3. On a floured surface, take small bits of dough (a bit larger than golf ball size) and roll out to 1/4 inch rounds.
4. Cook the rounds for 30 to 60 seconds per side. Be careful not to overcook!
5. Serve warm with your choice of toppings (see my favorite below), or plain if you like.

Coconut Peanut Butter

Ingredients

• 1 tbsp peanut butter
• 1 tbsp coconut milk

Method

1. Combine ingredients well.

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hope you're hungry!

Mmm...Thai food!

Dracula's Nightmare--

Pla Rad Prik--


Thailand Restaurant
http://www.yelp.com/biz/thailand-restaurant-beaverton

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try something new!

Last weekend I went out on a culinary limb and made a brussel sprout salad, inspired by this recipe from 101 Cookbooks. I have never really been a fan of brussel sprouts (though I do like them roasted and tossed with salty pancetta and balsamic vinegar), but I admit, these looked like they could be a winner.

I shredded the brussel sprouts and tossed them with a lemon vinaigrette similar to Heidi's. It made for a perfect light lunch paired with leftover roast chicken and bell pepper sticks.

With the said roast chicken, I also made chicken stock from the carcass. Very Martha Stewart of me, I know. But oh, wow, is that stuff good.

Chicken Stock

1 chicken carcass

1 onion, quartered

1 carrot, roughly chopped

zest of one orange

couple sprigs thyme

8 cups water

Place all ingredients in a large pot over medium high heat until boiling. Reduce heat to a simmer and cover slightly. Cook for up to 4 hours, adding more water as necessary. Strain and refrigerate until ready to use.

My stock gelatinized, so you may want to heat before using.

A couple of days ago, I made a nice tofu and spinach soup with my stock--so good! To make, bring the stock to a boil, add a handful of spinach, and season with salt and pepper to taste. Cook until spinach is wilted. While this is cooking, cube some silken tofu and place into a soup bowl. Pour stock/spinach over tofu and serve.

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