Buttered Noodles
Roast Cauliflower with Garlic and Shallots
Mario Batali's Tiramisu
Sesame Pork with Garlic Cream Sauce
1 1/2 lb pork tenderloin
2 T sesame oil
1/4 c sesame seeds
Heat oven to 450F.
Brush tenderloin with oil and roll in seeds to coat.
Place tenderloin on a rack in a shallow roasting pan.
Roast pork 10 minutes; turn and roast 10-15 minutes more until meat thermometer registers 155F when inserted in center.
Make sauce while pork is roasting.
Garlic Cream Sauce
1 T butter
2 cloves garlic-finely chopped
1 cup heavy cream
1 T chopped fresh chives
1/2 tsp freshly cracked pepper
Melt butter in small saucepan. Cook garlic in butter about
2 minutes, stirring occasionally-do not burn.
Reduce heat to low. Add cream.
Cook, stirring constantly, until reduced slightly, about 10 minutes.
Do not let cream boil. Stir in chives, salt and pepper.
Serve with pork tenderloin.
Roast Cauliflower with Garlic and Shallots
2 bunches of cauliflower, cut into florets
4-6 cloves garlic
6 medium shallots-cleaned and cut in half
1/4 cup extra virgin olive oil
sea salt to taste
Preheat the oven to 400 degrees.
Toss cauliflower, garlic and shallots with olive oil, and salt in a large bowl.
Place in a large roasting pan and roast in the oven for 30-40 minutes or until shallots and garlic are caramelized and cauliflower is tender.
