Tag Archives: cheesy

Summer Citrus Pasta

Posted on June 10, 2007 by John Herring

Summer Citrus Pasta 4 lemons 2 limes 1 orange 2 cups finely grated Parmesan cheese 1/2 cup extra virgin olive oil 1 lb thin spaghetti 1/2 teaspoon salt 1 large handful of basil, cut into thin strips Using a Microplane … Continue reading →

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Asparagus Frittata

Posted on May 31, 2007 by John Herring

Another great way to enjoy the bounty that is spring asparagus. Asparagus Frittata serves 4 2 tablespoons butter 5 eggs 1 lb asparagus, trimmed, blanched, shocked in ice water & chopped 1/2 cup finely grated Parmesan cheese 1/2 teaspoon salt … Continue reading →

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Twice-Baked Potatoes

Posted on March 14, 2007 by John Herring

This is definitely a little more trouble than plain old baked potatoes, but the extra effort is rewarded eleventy-fold by the experience of diving through the crispy crust into the rich, creamy potato filling. You don’t have to have a … Continue reading →

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Cheesy Buttermilk Corn Sticks

Posted on March 12, 2007 by John Herring

This is a very easy recipe, but you do need a Corn Stick Pan to make it work (get two; they’re cheap and you can make more sticks at a time). The taste of these corn sticks baked in these … Continue reading →

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Pasta with Rosemary & Sausage

Posted on March 6, 2007 by John Herring

This seems to be a pretty common recipe in Italian cookbooks, with minor variations. It’s pretty easy to cook up, although it does require a bit of recklessness with the heat. To get the best flavor from the sauce, you … Continue reading →

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Salmon Noodle Casserole

Posted on March 2, 2007 by John Herring

An updated version of an old 60s classic, this recipe takes advantage of the fact that high-quality fresh salmon is available almost everywhere, almost every day, in neighborhood grocery stores. Although there are concerns about the farming of salmon and … Continue reading →

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Corn Muffins with Cheese & Currants

Posted on February 24, 2007 by John Herring

Here’s a delicious way to finish off any extra cheeses you have floating around. Combining cheeses is a great way to experiment with cheese flavors, and corn muffins are a natural match. Tonight I used half cheddar and half artisanal … Continue reading →

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