Two weeks in a row!!!!! I love to cook so normally I want to do all the cooking in the house. However, after a long day of teaching fourth grade and then teaching a cooking class after school, I am pretty wiped. Still willing to cook, just not as enthusiastically as usual. So, Steve decided he was going to start watching me cook, so he could help out on Tuesdays. He rocks, I am supremely lucky. And the guy is good at it! He is such a quick learner and can follow a recipe like a champ.
The first Tuesday he made garlic bread, reheated some Bolognese and poured some fab wine. Even lit candles!
Oh, hello! That’s him finishing up the meal in the background. Like a boss.
The second Tuesday, he planned, shopped, and cooked the whole thing himself!!!
The menu: Grilled Flank Steak, Creamed Spinach, and Salt Crusted Baked Potatoes. Dear Lord, this was good.
Couldn’t take a decent picture here, was too hungry!
Can’t wait for this Tuesday ritual to continue!
Everybody’s happy on Tuesdays!
Here’s his baked potato and creamed spinach recipes!
- 4 large Russet potatoes
- 1/2 cup olive oil
- Coarse Kosher Salt
- Preheat the oven to 375 degrees
- Wash and scrub potatoes well.
- Pat dry, then coat in oil.
- Roll potatoes in salt.
- Place potatoes on baking rack, with a aluminum foil lined pan on the rack beneath to catch any drippings.
- Bake for 35-45 minutes depending on the size of the potatoes.
- Enjoy with sour cream, bacon, and cheese
- 2 pounds baby spinach
- 2 tablespoons butter
- 1/2 cup finely chopped shallots
- 1 teaspoon minced garlic
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup heavy cream
- Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
- Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.