by Judy | Jul 27, 2011 | CobraHead, Recipes
On a busy work day around here it’s not always easy to take time to cook. But if you have some fresh pasta in the fridge and a bulb of garlic you’re most of the way there. And do we have garlic! See Noel’s post about the Great Garlic Harvest. Fresh pasta is not mandatory but it only takes 2-3 minutes to cook if you happen to have some. 1 Head Garlic, peeled and sliced 3-4 T. Extra Virgin Olive Oil 8 oz fresh pasta (I used roasted red pepper linguine) Freshly...
by Judy | Jun 26, 2011 | CobraHead, Recipes
We have polished off the last of the garden asparagus. I did freeze a couple of containers of blanched asparagus puree with lemon for seasoning. Since I’m always reading recipes I don’t remember where I saw that idea. We’ll see how we like it this winter tossed with pasta or perhaps as a soup seasoning. My new favorite way to serve this tasty spring morsel is roasted. And what better way to enhance the dish than to toss it with roasted potatoes. Add a splash...
by Judy | May 14, 2011 | CobraHead, Recipes
Asparagus, again? We’re eating asparagus every day now. I’ve been cutting asparagus tips since the end of April. At first it was every other day, now it’s mandatory cutting every day. For brunch last weekend we tried it roasted with baked eggs on top. I’d never baked eggs sunny side up before – pretty tasty. Today, as a little side dish I chopped the asparagus spears into ¼” diagonal slices. I used my western-style Santoku knife which made short work...
by Judy | Apr 20, 2011 | CobraHead, Recipes
What can I say…. we still have sweet potatoes from last year’s harvest so it was an experiment waiting to happen. It was Geoff’s idea. He’s been wanting to learn how to make pierogi. There are lots of traditional fillings that can be used but he thought it appropriate for our CobraHead blog post that we fill them with sweet potatoes. I admit that I haven’t made pierogi in years. The first time I ever had them was back in Detroit (just before we were married) when...
by Judy | Mar 23, 2011 | CobraHead, Recipes
Yes, we are still eating last year’s harvest of sweet potatoes. They are a wonder crop, and if properly stored, will last until the next year’s crop comes in if you haven’t eaten them all. I have previously put shredded carrots in my home simmered spaghetti sauce but this time there was an abundance of shredded sweet potatoes in the fridge to use up. It seems that a certain visiting member of the family got carried away when making Sweet Potato Quesadillas and...
