Under Dog Rhubarb Bread

3

Posted by Adam | Posted in , , | Posted on Saturday, May 31, 2008

I like rhubarb. It appears early in the growing season and it isn't too sweet. Rhubarb has always been the underdog when it comes to dessert. Think about strawberry rhubarb pie, or tart, or crisp or whatever. Strawberries are always in the front seat, and everyone loves them. Rhubarb is still there, hiding out, and kind of playing second fiddle to the strawberries. They are like Robin to Batman, Ringo to The Beatles, or the entire Los Angeles Lakers team to Kobe. Rhubarb is there for support, and definitely adds character and some contrast, while avoiding the spot light.

Come out into the light buddy. We love underdogs here. If you have ever cheered for Rocky or Kerri Strug, then you like underdogs too. So here's a recipe where rhubarb is center stage. It's a simple recipe that I like to call a "base recipe", to the affect that it doesn't have too strong of a taste in one direction. I like it because then you can add things to it to make it your own. Feeling like adding cinnamon is a good idea? Go for it. Try some different sweeteners and spices and give it a shot.

Oh and this is my first attempt at taking pictures of food. It's not too bad because they don't move around too much :)

Under Dog Rhubarb Bread
Recipe adapted from Mom and Adam

2/3 cup canola oil
1 1/2 cups brown sugar
1 egg
1 cup milk soured with 1 Tbsp lemon juice
1 tsp vanilla
1 tsp baking soda
2 1/2 cups whole wheat pastry/all purpose flour
1 tsp salt
2 cups rhubarb, thinly sliced and chopped
1/2 cup chopped nuts (walnuts, almonds etc)

Preheat oven to 325* and grease two (8x4) loaf pans.

In a large bowl, beat oil and sugar until combined, then follow with egg, vanilla, and milk. Once the liquids are thoroughly mixed, add the salt, flour, and baking soda. Mix until everything is wet and combined, but do not over mix. Gently fold in the rhubarb and nuts.

Bake for 50-60 minutes, or until a toothpick comes out clean. Cool in the pans on a wire rack.

And thanks for the comments of support my friends.

It's coming along

2

Posted by Adam | Posted in | Posted on Friday, May 30, 2008

Ok this thing is slowly coming along. With computers I'm like a giraffe trying to fit into a Geo Metro, but hey I'll figure it out. I'm going to post a recipe on rhubarb tonight, and maybe I can get some pictures up here about it.

On this blog you're going to find recipes, some close ups of the desserts, and some interesting humor and analogies about everything. I seriously type the first thing that comes to my mind, and if I make you smile once, well I did my job :)

There's probably going to be little comments and drops here and there about a few other hobbies I have, so if you have any ideas or questions about them let me know... they most likely include:
Chiropractic
Bodybuilding/Weightlifting
Nutrition
The New York Jets/Football
Stories about my friends and day
Whatever I'm thinking about on the moment

Let's start this thing

3

Posted by Adam | Posted in | Posted on Thursday, May 29, 2008

Alright... so I'm starting a blog about baking and desserts. It might not get read by a million people, it might not be super pretty, but hey, it's going to be a good time.

I've been told that I'm a lot of things... but computer savvy and literate is not one of them. So, for the two readers out there, bear with me. I'll get the blog more into my style and personality as I go along and learn on the road. We're baking with dynamite here, so if things get a little messy, it's a ok.