Some days I can hold on to hope that I will before I die have a pool and some days I can’t.  Wednesday was one of those days.  Jim was going to Costco for some reason and I said bring something to eat home.  He brought home a roasted chicken.  I have been told that they are not  good for you, but I have to say it was wonderful.  OK, so then I cooked.  

I had this recipe for a pork tenderloin coated with herbs.  I looked at the recipe and said, I would rather have the cocoa rub from my all chocolate dinner I made at Valentine’s Day.  I have an overflow of the rub in the freezer.  So that was the pork tenderloin.  With this we had a potato dish from The Kitchen and a broccoli dish from the Tennessean.

Mashed Potatoes with Pesto and Whipped Cream 

Ingredients:

2# medium russet potatoes

Kosher salt

1/2 C heavy cream

1 X whole milk, warmed

1/2 -1 stick unsalted butter, at room temperature

1/2 C pesto

freshly ground black pepper

Directions:

I divided this recipe for 6 in half, Jim loved it.

1. Put potatoes in a large saucepan and add enough cold water to cover.
2. Season with salt and bring to a simmer; cook, uncovered, until the potatoes are fork-tender, about 45 minutes.
3. Meanwhile, pour the heavy cream into a bowl and whip with a whisk or hand mixer until soft peaks form.  Set aside.
4. Drain the potatoes.  Hold with an oven mitts and peel.  (I peeled before cooking, I know, not a good idea, but as I did half, it was one potato.)
5. Transfer the potatoes to a bowel and add the warm milk and butter to the bowl and mash the a potato masher.  
6. Fold in the whipped cream and pesto.  Season with salt and pepper. 

Jim thought he had gone to heaven with these potatoes.  I had a couple tablespoons, worried about the calories, but could have eaten the whole bowl.  

Peanut Broccoli with shaved Lemon 

Ingredients:

3 T toasted sesame oil,divided

6 C chopped broccoli florets and stalks

4 cloves garlic, minced

1/2 t red pepper flakes

salt and ground black pepper

2 T honey

1/4 C roasted and salted peanuts

1 lemon

Directions:

1. In a large skillet over medium-high heat 2 T of the oil.  
2. Add the broccoli and salute for 10 minutes, or until just barely starting to brown.  
3. Add the garlic and red pepper flakes, then salute for another 5 minutes, or until the broccoli is tender and lightly browned.  
4. Season with salt and pepper, then transfer to a serving bowl.   
5. Drizzle with the honey and remaining 1 T of sesame oil, the sprinkle the peanuts evenly over the broccoli.  
6. Using a mandolin, shave thin slices of lemon over the broccoli, adding as little or as much as desired.  

This was a fabulous broccoli recipe.  This whole recipe with the pork, mashed potatoes and broccoli would be a great company meal.  

Jim served a Beaune, 1996 wine by Louis Violland.  It was fabolous.  I love Beaune.