Shabbat menu

[magid]

aka, the trying-to-keep-up-with-veggie-infusion edition. Cooking on winter Friday afternoons when it's sunny is amazing, the sunlight coming in the windows at just the right angle and dripping off the food.

• grape juice, rolls from When Pigs Fly
  
• sauteed red onions and broccoli
  
• roasted sweet and white potatoes
  
• a dish of sauteed onions, garlic, slices of Tofurky Italian 'sausage', crimini mushrooms, already-baked sweet potatoes and butternut squash, white and red chard, a can of pinto beans, black pepper, and hot sauce
  
• roasted mangoes* and oranges**

There's also much cheese and lox about.


* Mangoes are a tricky fruit for me, I think because I never had one when I was young, so their flavor is complex in a way that I'm not always in the mood for when I want fruit, especially if I'm tired or in need of more comfort food. In chopping up the mangoes, I discovered that slightly underripe mangoes can be fine even in that sort of mood, because the complexities of the ripe fruit have not yet developed. Plus, I always tended to prefer underripe, crunchy fruit as a kid (I never liked truly ripe pears, for instance, once all that lovely crunch is gone. Which is why apples are so excellent :-)

** There were navel and other (presumably Valencia) oranges in this week's box. I cut the huge navel oranges first, and was surprised to find that the flesh was more that of a pink grapefruit, though the navel structure was definitely orange. They were mild in flavor, far milder than I expect from an orange, but chalked that up to the color. Then I started on the other oranges, and they, too, were almost tasteless. I abandoned my original plan to have some cut up fresh ones, and put them all in to roast.

Comments

[db-c00per.livejournal.com]

Mangoes are the greatest!

There are two competing schools of how to eat a mango. You can make two cuts parellel to the pit and then the two "fatty" sides with a spoon, peel the skin from the pit and eat the flesh with your teeth. OR, you can make a circular cut around the middle of the pit along the width of the mango. Twist the mango and scoop out the flesh with a spoon. Then twist the pit and eat the other half. Then the pit.

I prefer the first method. Especially if you slice up the flesh into cubes and add a little rum. It is divine!

[magid.livejournal.com]

And I'd used neither method: I'd been taught to cut the two cheeks off, then score each one with hatchmarks, then pop each cube(ish piece) off the skin when it was turned inside out. There never was a really good method for dealing with the rest of it, though.

And I do like mangoes, don't get me wrong, it's just that for some reason I like them a lot more sometimes than other times.

(I have heard that the proper way to eat a mango involves a knife and a bathtub...)

[tapuz.livejournal.com]

I wonder if it might be a cara cara orange? I got a few at the store last week and decided that I was not impressed.

[magid.livejournal.com]

Might be that kind. Pretty, sure, but really, not flavorful, and not particularly juicy, either. Though roasting with vanilla and maple syrup improved them, of course.

[(Anonymous)]

Cooking on winter Friday afternoons when it's sunny is amazing, the sunlight coming in the windows at just the right angle and dripping off the food.

That is so lovely.

I had broccoli too, with olive oil, garlic, and lemon.

I had a mango rice once that was nice.

Shavua tov.

[magid.livejournal.com]

Broccoli is really quite lovely. I don't tend to think of lemon with it, but it sounds good. Had I had a lemon... Actually, two lemons, because if I'd had a lemon, one would have been dedicated to a cucumber-feta salad with lemon, even though I don't have the requisite fresh mint.

Mango rice sounds quite nice, though likely better with fully ripe mangoes :-)

Shavua tov.