A night out to the Silk Road
Wendy and I took a night off from cooking and went to the Uzbek restaurant in Pikesville. We had osh (pilov), samsa, pilmeny, and chai, and I felt like I was back in Tashkent! Yum.
Cherry pork tenderloin with roasted potatoes and kale (October 29, 2015)
Making good use of the fall vegetables. The cherry pork tenderloin recipe is from Epicurious.
https://www.epicurious.com/recipes/food/views/spiced-pork-tenderloin-with-cherry-thyme-pan-sauce
Butternut squash lasagna (September 1, 2015)
We weren’t sure if butternut squash alone would be satisfying in a meatless lasagna. We were completely won over (it might have been the bechamel sauce). This is one of the only recipes we’ve made twice! Recipe courtesy of Martha Stewart:
Salmon in tomato-vodka sauce, coconut kale, and little French fudge cakes :) (August 5, 2015)
This was a cooking night with special guest Melanie. We forgot to cook the pasta that was supposed to go with the tomato-vodka salmon, but decided it was delicious anyway, even without the pasta.
PENNE WITH TOMATO VODKA SAUCE
Ingredients:
1 Tablespoon butter
1 Tablespoon Olive oil
1 small onion chopped
1 (29 oz.) can crushed tomatoes
1 cup whipping cream
¼ cup vodka
¼ teaspoon red cayenne pepper
1 lb. penne pasta, al dente
Salt and pepper (to taste)
Several handfuls fresh spinach
Freshly grated Parmesan cheese
Chives (for garnish)
Saute onion in butter and oil. Sauté on med-low heat until the onions are very soft (but not brown) – at least 10 minutes. Add tomatoes with liquid and cook down about 25 minutes. Add cream, vodka, red pepper and cook to desired consistency. Add spinach in small batches, stirring as it wilts. Be sure not to let the spinach cook too long. Season with salt and pepper. Top pasta with sauce, Parmesan cheese and chives.
Little French Fudge cake recipe from Lynne Rossetto Kasper and Sally Swift (https://www.splendidtable.org/recipes/little-french-fudge-cakes).
Grilled Coconut Kale
Ingredients
- 3 bunches kale
- 3-13 1/2-ounce cans coconut milk
- 1 tablespoon kosher salt
- 1 teaspoon ground cayenne
- 1 teaspoon mild paprika
- ¼ cup freshly squeezed lemon juice
Preparation
- Wash the kale thoroughly and cut out the stalks. Cut the wide leaves into strips the width of the small leaves.
- In a large pot set over a low flame, heat the coconut milk until it is thoroughly mixed and just lukewarm. Transfer to a large, nonreactive bowl and add the remaining ingredients. Stir in the kale, cover with plastic wrap and refrigerate for at least 4 hours.
- Preheat a grill or a cast-iron grill pan over high heat. Remove the kale from the refrigerator and stir to make sure the leaves are well covered in marinade. Using metal tongs, place the kale on the grill in a single layer. Cook for 45 to 60 seconds, or until the leaves are sizzling, then turn over and grill the other side for another 45 to 60 seconds, or until the leaves have visibly softened. Serve immediately.
Flatbread and salad (May 13, 2015)
We used lots of spring vegetables on the flatbread. We almost dumped it right onto the kitchen floor while taking a selfie with it. Apparently we decided the salad wasn’t worth taking a picture of.
Harvest soup (gingery sweet potato soup) (January 22, 2015)
For this cooking night, the soup featured as the main course. The ginger and coconut milk added to the flavor!
Recipe from Cooking Cute (http://www.cookingcute.com/gallery/gallery_092206.htm)
