Project Night Cooks

Robin's notes:  I let them marinade for several hours (4 or 5). Yield: Serves 6 Citrus and Soy-Marinated Grilled Pork Tenderloin Ingredients • 2-3 pounds pork tenderloin • 3/4 cup olive oil • 1/3 cup soy sauce • 2 tablespoons Worcestershire sauce • 1 tablespoon dry mustard • 1 teaspoon salt • 1 teaspoon black pepper • 2 tablespoons red wine vinegar • 1 teaspoon dried parsley flakes • 2 cloves garlic, finely minced • 2 tablespoons freshly squeezed lemon juice (from about 1 lemon) Directions 1. Combine all the ingredients except the pork and mix well. Pour the marinade into a ziploc bag or baking dish and add the pork tenderloin, making sure the marinade completely covers the pork. Marinade for 8-10 hours. 2. Preheat an outdoor grill (charcoal or gas). Grill the pork tenderloin about 3-4 minutes on each of its four sides (the exact time will depend on the temperature of your grill) or the internal temperature is about 150 to 155 degrees. Remove fr...

Judy made these for Christy during her ankle fusion recovery.  Apparently they can be a topping for Butternut Squash Bisque. From http://allrecipes.com/Recipe/Grandmas-Gingersnap-Cookies/ Ingredients  Original recipe makes 5 dozenChange Servings  2 cups sifted all-purpose flour  1 tablespoon ground ginger  2 teaspoons baking soda  1 teaspoon ground cinnamon  1/2 teaspoon salt  3/4 cup shortening  1 cup white sugar  1 egg  1/4 cup dark molasses  1/3 cup cinnamon sugar Directions Preheat oven to 350 degrees F (175 degrees C). Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remain...

Butternut Squash Bisque Judy's note: (I cut it from a magazine eons ago -- remember those things called scissors that used to be instrumental in obtaining recipes?) 1 tsp butter 1 onion chopped or r 1 lrg leek thinly sliced* 1 med butternut squash peeled and cut into chunks of same size (1 inch-ish) 3 cups or so of chicken broth (or veggie stock)* 1/4 tsp ground white pepper Nutmeg grated over the top to your taste Optional toppings: sour cream and crumbled gingersnaps To make it: 1. In large pot, melt butter over medium heat. 2. Add onion (or leek) and saute for a few minutes 3. Add squash, stir to coat with onions, then add broth. Bring to boil and simmer until squash is tender enough to puree. 4. Stick a hand immersion blender in the pot and turn it on. Blend until soup is smooth. You can always add liquid if it is too thick. 5. Add the white pepper and nutmeg; simmer some more (5 min?). Serve or freeze. * I used onion for Christy's batch * I don't real...

Here's the salad Michelle made when she hosted at the last minute last week. Avocado and Asparagus Salad Salad greens Avocado, sliced Asparagus, steamed crisp, cut into 2 inch lengths Pistachios, shelled and toasted (optional) Dressing 2 tsp Dijon mustard 2 Tbsp lemon juice 1 tsp shallot, minced 3 Tbsp each olive oil and fresh basil Salt and pepper to taste

That classic pie that Deb so frequently brings to Project Night, the sublime blend of tart and sweet.  Deb, it's always a crowd pleaser and you score points for presentation. Key Lime Pie Filling: 4 t.      lime zest ½ c      fresh lime juice 4          egg yolks 14 oz. sweetened condensed milk Crust: 1 ¼ c. graham cracker crumbs 3 T.     sugar 5 T.     butter For filling, whisk yolks and zest about 2 minutes (add a drop of green food coloring if desired).  Beat in condensed milk, then add lime juice.  Set aside. For crust, mix graham cracker crumbs and sugar.  Add butter to moisten and press into 9” pie plate.  Bake at 325ºF until lightly browned, about 15 minutes.  Transfer to a wire rack and cool to room temperature, about 20 minutes. Pour filling into cooled crust.  Bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Refrigerate at least...

Recipe came via Christy but it's Deb's.  Deb must have made it at the Diamond Bell. Servings: 8 Deb's note: Can be made the day before (up to step 4) and kept in a cool place. 3 egg whites ¾ c. sugar (super fine, if you have it) 1 t. vinegar 1 t. cornstarch 1.       Place non-stick barking parchment on a baking sheet.  Mark the back with an 8” circle using a cake pan as a guide. 2.       Preheat oven to 300 º F.  Blend vinegar with cornstarch, set aside.   In a large bowl, with an electric mixer on high speed, beat the egg whites until soft peaks form. Gradually sprinkle sugar, 1 T. at a time, beating well after each addition.  Add the vinegar mixture with the last spoonful of sugar. 3.       Spread meringue on circle on parchment, building sides up higher than the center.  Place in center of oven and reduce temperature to 275 º F.  Bake 1 hou...

Going back a few years to April 2012.   Robin presented her mom with that famous sweater.  Thanks for letting us witness the historic unveiling.

This was finished in January.  It was made with Christy's hand spun yarn.  I'm sure it took me at least a year.

Robin made this when she hosted in April.  Originally Alton Brown's recipe found at the Food Network: http://www.foodnetwork.com/recipes/alton-brown/mushroom-stroganoff-with-goat-cheese-recipe.html Ingredients 12 ounces extra-wide egg noodles 3 tablespoons unsalted butter 5 portabella mushrooms, stems removed and sliced 1 teaspoon kosher salt 1 bunch green onions, sliced and white bottoms and green tops separated 1 tablespoon all-purpose flour 14 ounces beef broth 8 ounces sour cream 4 ounces fresh goat cheese 1/2 teaspoon black pepper, freshly ground, plus more for garnish Directions Add the noodles to 4 quarts of cold water in a 6-quart pot, cover and place over high heat. Cook to al dente, 18 to 22 minutes, stirring occasionally. Melt the butter in a 12-inch straight-sided saute pan set over medium-high heat. Increase the heat to high, add the mushrooms and sprinkle with salt. Saute until they darken in color, soften and give off their liquid, 5 to 6 minutes. ...