Posts Tagged ‘CobraHead Test Kitchen’

Horseradish Balsamic Glazed Beets

Saturday, December 2nd, 2017
Beets with Horseradish Dressing

Beets with Horseradish Dressing

The idea for this recipe was inspired from an hors d’oeuvres sandwich we enjoyed at the GWA (Garden Writers Association) Conference in Buffalo this past summer.  It was called a Beet Slider which consisted of a small dinner-size buttered roll spread with horseradish and a thick slice of cooked beet.  It slid down very nicely!

I had some cooked beets and no dinner rolls so I tried the next best thing.  I tossed some cubed beets with horseradish, added a little olive oil for the slippery factor and some balsamic vinegar for additional flavor.  It was a winner in our “CobraHead Test Kitchen”.

Here’s the recipe:

3 cups cubed cooked beets

2 tsp. olive oil

2 tsp. horseradish

2 tsp. balsamic vinegar

Toss everything together and enjoy!  Feel free to change all amounts according to your own taste.


Monday, November 13th, 2017


I prepared horseradish sauce yesterday.  I ran the horseradish twice through a food processor, first slicing, then shredding the pieces of root. As I was shredding, I added enough vinegar to keep the horseradish from drying out or heating up. The vinegar helps retain the hot flavor and allows it to keep for a while in the refrigerator. It will last a couple months.  It’s a tasty condiment and it has an impressive list of purported health benefits.

Horseradish Plants

Horseradish Plants

I grow horseradish in the herb bed, along with my plantings of perennial onions, garlic, leeks, and chives.  It is very easy to grow and quite difficult to get rid of once you have it.  I could encourage larger, cleaner, and easier to harvest roots if I grew it in softer soil, but it’s not high enough on my list of priorities to give it the treatment it deserves. I do like to have it around because the finished product is so good.

Horseradish Roots

Horseradish Roots

I dug out several plants. The ground was frozen on top but quite soft below the thin crust. I didn’t try to get out the whole plant. That would have entailed a lot of work. Pieces left in the ground will most often grow back. I brushed off as much dirt as I could. I trimmed off the crowns which I shoved back into the soil where I had harvested, just to make sure there would be some around next year. It was too cold to wash them outside so I brought them inside to do that.

Horseradish Peelings

Horseradish Peelings

I’ve read recipes suggesting not peeling the roots, but just washing them before shredding. The roots I harvest are pretty gnarly, with folds packed with dirt, bug holes, rotten spots, and other imperfections I’d rather not have in my sauce. I think peeling is in order.  The peeling process is where the vapors of mustard oil that make horseradish famous first show themselves. Strong whiffs of horseradish vapors could be likened to tear gas. Usually, it’s just some fun in the kitchen, but I think an overdose of fumes could be a real problem.

Peeled and Washed Horseradish Roots

Peeled and Washed Horseradish Roots

Horseradish: washed, trimmed and ready for the food processor.




Roasted Shishito Peppers

Thursday, November 9th, 2017
Blistered Shishito With Sesame Seed

Blistered Shishito With Sesame Seed

This year was not particularly good for our pepper harvest.  It may have been the location and the fact that the ever so tall Jerusalem artichokes  blocked the east sun from the patch.  That won’t happen next year.  Live and learn.

Luckily we had a late frost so when Noel pulled the last of the pepper plants from the garden on October 30th, we had a bonus – a couple dozen shishito peppers.  We had never grown them before so I thought they were immature wrinkly little things, but it turns out they were exactly as they should be.

I wasn’t sure what to do with them so I did an internet search on the various ways of preparing them.  The simplest way I found was roasting them at 500 degrees with olive oil, salt, pepper then sprinkling with toasted sesame seeds.  Here’s a link to the recipe and video of Michael Symon making them on a television show.

The peppers can also be roasted on the grill, pan blistered, stuffed with cheese, dipped in sauce, etc.  It all depends upon what you’re in the mood for and how much time you want to spend on the preparation.  No matter how you make them they’re sure to disappear quickly.

The seeds were from Baker Creek Heirloom Seed Company.   Check out their amazing website.  And, of course, don’t forget the tool section.  They might just have the CobraHead Weeder and the CobraHead “mini” Weeder in their offering.

Stir Fried Vegetables Over Somali Bantu Rice

Monday, February 27th, 2017
Stir Fry Over Rice

Stir Fry Over Rice

Stir fries are a good way to use up small amounts of various veggies.  If you add some tofu or other protein it’s a very satisfying meal.

Here’s what I came up with this time.

8 oz tofu, cubed

2 dried shiitake mushrooms

1 cup water

1 T. Tamari

Simmer the above ingredients and drain, reserving the liquid.  Chop the mushrooms (discarding the harder stems,  and set the tofu mushroom mix aside.

Stir Fried Tofu and Veggies

Stir Fried Tofu and Veggies

2 T. Olive Oil

1 T. fresh ginger, minced

1 T. garlic, minced

1 medium onion, sliced

5 stalks bok choy, stems sliced and separated from the greens

1 cup cauliflower, chopped or sliced

1 cup red cabbage, sliced **

1/4 cup sherry

2 T. tamari

1 T. arrowroot

Heat olive oil over medium heat.  Sauté ginger and garlic for 30 seconds, then add onion and cook for 2-3 minutes until softened.  Add bok choy stems, cauliflower and red cabbage along with reserved liquid (and enough water to make 1 cup) from the tofu mushroom mix.  Cover and simmer for 3 minutes.  Add bok choy greens, cover and simmer for 2 more minutes.  Mix sherry, tamari and arrowroot together until there are no lumps.  Mix into vegetables and stir for 1 minute until thickened and liquid looks clear.

Serve over your favorite rice.  I cooked Himalayan Red Rice in the Somali Bantu style – recipe.  The red rice does take 50-55 minutes to cook.  If you start the rice first, by the time you get your ingredients ready and chop up all your veggies the rice will be almost finished when you’re ready to stir fry.  It’s just a matter of prioritizing what needs to be done first.

**If you do use red cabbage be aware that any leftovers will be purple the next day, especially the tofu!






Fermented Cabbage the Kraut Source Way

Monday, November 2nd, 2015
Sauerkraut Fermenting

Sauerkraut Fermenting

Above is a picture of the purple sauerkraut I started a couple of days ago with cabbage, ginger, dill and hot pepper.

We had about ten  cabbages of four different varieties in this year’s garden.  Since we don’t have a great way to store them fresh for any length of time I went on a fermentation binge.

Three years ago when I made my first successful ferment I wrote about the method used here.

While that’s a perfectly fine method I was introduced to Kraut Source by an e-mail note from my daughter – she knows where my interests lay!  They ‘kraut sourced’ their new ‘gizmo’ and I was intrigued.  It has a spring-action top to keep the veggies submerged below the liquid and a moat ‘water filled’ top with a loose cone-shaped cover so the ferment burps itself.  The only thing you need to do while the fermentation is doing its thing is to keep the moat filled with water which keeps the air out.

Here’s a picture of the three quarts I made a couple of weeks ago – fermented for ten days.  From left to right:  Dilly Kraut with Carrots, Purple Kraut with Apples, Raisins & Cinnamon and Kraut with Onion, Cilantro, Ginger, Cumin Seeds & Hot Pepper

Three Quarts of Finished Kraut

Three Quarts of Finished Kraut

Ferments can be done in as little as 4-5 days depending on how sour you like your kraut.  Salt quantity can vary according to your taste.  I used 2 teaspoons per quart.

The heat process involved in canning sauerkraut destroys the bacteria and probiotics that help digestion.  We just refrigerate it when we deem it done.