Saturday night – 02/24/2018

Arroz con Gandules (Rice with Pigeon Peas)
Buttermilk Roast Chicken
Braised Rainbow Carrots
Roast Beets with Candied Tangerine Peel and Walnut Oil

Beer Bread

Homemade Fudge Brownies that seem like a box mix

12 gathered for dinner this week (9 adults; 3 kids).

I used chicken thighs instead of drumsticks. More meat and a less frustration. Note to self – take the time to trim the fat on the chicken thighs.

I used rainbow carrots from Red Fire Farm which I picked up a couple of weeks ago at the Wayland (MA) Winter Farmers Market. I sauteed 1/4″ “coins” with butter and then braised them with water in a covered skillet for ~10 minutes. Removed the cover and cooked off the excess liquid. Added a bit more butter, salt and pepper. It turned all purple but was tasty. Used 2 lbs. carrots and all were gone.

The beets were leftover from last week. I wouldn’t normally do two similarly colored vegetables however I didn’t make it to the market for fresh veg. this weekend so I was a bit stuck.

I wanted brownies like from a box mix so I searched for a recipe and went from there. I ended up making 1.5x the recipe above and adding 1 tsp. espresso powder along with 1 tsp. cinnamon. Very well received; G expressed his appreciation and they were all gone. Also, reference The Ultimate Brownie Guide for future brownie hacking attempts.

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