I love browsing the stacks and racks waiting for a book to grab me. Every so often I discover a book that reminds me of why I love the library. I love that you can find a book - that you have never heard of, might never have been interested in, that is not critically acclaimed - and fall completely in love with it.
On my latest trip to the library I found such a book.
Cooking with Mr. Latte by Amanda Hesser is not the best book I have ever read but it struck a chord. Did you ever read the choose your own adventure books? While not well executed, I loved the concept. I think its amazing how books can influence your life. Case in point, if I had not read this book I might never have decided to take an interest in Cooking - Cooking with a capital C ;). But I read the book and I made some fantastic pear muffins, spinach phyllo triangles, and I no longer mind washing dishes as much since every good cook has to spend some time on the boring things.
Pear Muffins (adopted from the Peach Pecan muffins in the Vegan Table)
3 cups whole-wheat pastry flour
1 tablespoon ground cinnamon
1/4 tablespoon nutmeg
1 tablespoon baking soda
1 teaspoon salt
1/2 cup canola oil
6 ounces non-dairy sour cream
(I'm sure you can use real sour cream if you want)
1 teaspoon vanilla extract
A dash of champagne vinegar
(you are supposed to use 2 tablespoons white distilled vinegar but
I did not have so I used what seemed closest)
1/2 cup granulated sugar
1 cup brown sugar
2 1/2 cups peeled and chopped pears
DIRECTIONS
pre-heat oven to 400 degrees. Lightly grease 16 muffin cups. In a large bowl mix flour, cinnamon, nutmeg, baking soda and salt. In a separate bowl, mix oil, sour cream, vanilla, vinegar, sugars and pears. Stir the oil mixture into the flour mixture until moist. Spoon into muffin cups and dust with some brown sugar. Bake for 25 minutes.
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