Shabbat dinner

[magid]

• grape liquid, rolls
  
• fish chowder
  
• roasted beets and sweet potatoes
  
• chicken and turkey thighs baked with bulghur, wild rice, lots of garlic, whole-grain mustard, and chipotles in adobo
  
• caramelized onions and zucchini with preserved lemons and dill
  
• vanilla-coconut-mango brown jasmine rice pudding with mango and orange (roasted with vanilla and agave syrup)

I'm going out for lunch, and bringing baby artichokes.

Spring watch: yesterday I saw a blaze that is a forsythia in full bloom. Just gorgeous.


P.S. I'm going to be making (well, helping to make, anyway) maple syrup Sunday. Anyone need maple syrup from VT? (No clue what the price is, though.)

Comments

[queue.livejournal.com]

I'd be interested to hear how the chicken and turkey stuff turns out. And the rice pudding sounds amazing.

[magid.livejournal.com]

I tasted the rice pudding, and it's really good in a sweet-but-tangy sort of way, since I didn't add any sugar other than the drizzle of agave on the fruit. I usually make it with eggs, but the rice needed so much extra liquid that I let it stick without them, and it seems fine. I think it would've worked even better with shorter grain rice. (For the record, it took a 400 mL (14 ounce) can of coconut milk and a liter of mango juice for a cup of rice.)

I'll let you know how the poultry turns out once it's done.

[magid.livejournal.com]

The chicken and turkey stuff turned out well, except that it would've been good to mix the chipotles in adobo and the mustard more uniformly into the starches. Still, a nice level of heat, and I'd forgotten how much I like wild rice.