Teeny Tiny Kitchen

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TeenyTinyKitchen - Big Recipes, Tiny Kitchen - Jedd & Launie Kettler
Barley and Endive Salad with Parsley Pesto PDF E-mail
Written by Launie Kettler   
Thursday, 11 December 2014 15:39

 

 

My father-in-law is vegan, and he eats a decent amount of tofu. In fact, I never really enjoyed tofu until he made me his signature dish.

 

He mixes together a mean stir-fry of tofu, broccoli, onions, chili oil, and he uses garlic so judiciously that I don't even know it's there.

 

How awesome is that?

 

And I like to make him little meals to give him the night off from cooking occasionally.

 

This meal came about when I was craving barley for lunch and I decided to make a huge barley salad with enough leftover to send out to him.

 

Barley may seem like a slightly odd thing to crave, but it's been more and more on my mind - and on my plate. It's ridiculously good for you, and it's filling.

 

Oh, and it's inexpensive.

 

Also because it's December, endive seemed like an appropriate addition. Add some cherry tomatoes for color, a whole lot of herbs – and hello, pretty and healthy salad!

 

My father-in-law is fairly low-key kind of guy, so when my husband came home from the salad delivery and said that his father “loved it,” well, I felt like I'd won a Nobel prize.

 

“So, your Dad liked it?”

 

“No Launie, he loved it.”

 

“Holy macaroni.”

 

 
Spinach Stuffed Pork with Horseradish Cream PDF E-mail
Written by Launie Kettler   
Monday, 24 November 2014 13:51

 

 

A couple of weeks ago, my mother and I decided that we'd go a little off the beaten path when it came to Thanksgiving this year. We thought we'd mix it up with some new recipes.

 

That was the plan.

 

And then on Tuesday my father said he needed turkey on Thanksgiving. Well, that seemed reasonable. Then my mother and I said that we needed stuffing. My mother asked Jedd what dish he needed for Thanksgiving to feel like Thanksgiving, and he said mashed potatoes.

 

My mother and I looked at each other and burst out laughing.

 

A traditional Thanksgiving, it will be!

 

But way back when – on Monday – when I thought we'd be trying something new, this was going to be my suggestion.

 

Stuffed pork. Mmmm.

 

However, since I couldn't make it for the holiday, I decided to make it just for us. Why not?

 

The most difficult thing about it was pounding the meat out evenly.

 

And any recipe where the most “difficult” thing is pounding out meat – isn't really difficult at all. Also, it's delicious and pretty.

 

I'm a sucker for pretty.

 
Pomegranate and Pear Salad with Parmesan Crisps PDF E-mail
Written by Launie Kettler   
Tuesday, 11 November 2014 16:11

 

 

I love to cook, my mother loves to cook, so Thanksgiving is our day to play. However, it's only going to be four of us for dinner this year, and Mom and I were talking about how to adjust the menu accordingly.

 

Then I threw out the idea that we jettison tradition and make something different.

 

The menu tentatively stands with a turkey breast stuffed with greens. And stuffing.

 

Because, we have to have stuffing.

 

But I want to make a big and beautiful winter salad, too. So, when I was at the grocery store and saw that pomegranates were only two dollars each – this salad idea popped into my head.

 

 

Bonus: It wasn't expensive either. Two dollars for the pomegranate, three dollars for the greens, a dollar for the pear, and I always have parmesan around.

 

Boom! Big winter salad it is! Serve the salad with some mini-muffins, because why not? They're adorable.

 

 
Homemade Chive Pappardelle Two Ways (Blue Cheese Cream Sauce and Parsley Browned Butter) PDF E-mail
Written by Launie Kettler   
Sunday, 02 November 2014 17:14

Blue Cheese Cream Sauce

 

 

Parsley Browned Butter Sauce

 

 

Whenever I make pappardelle, I think of that episode from Psych, when Shawn gets Gus into trouble with one of his co-workers by eating her food.

 

Gus: “Is this Bianca's papperdelle, Shawn?”

 

Shawn (makes “I don't know”sound) “I found it in the office fridge.”

 

Gus: “Oh my gosh! She's going to go insane. She hand rolls her own pasta every weekend, Shawn! It takes all day! She grinds her own spices, Shawn!”

 

There are two things to take-a-way from that exchange. The first is that Shawn eats other people's lunch. Bad Shawn!

 

The second is that pappardelle is a lot of work.

 

Now I don't mean to knock Steve Franks who penned the episode, but to quote Gus's oft-used expression, “C'mon, son!”

 

Pappardelle is incredibly simple to make. I don't know what Bianca does to make it take all day. Or maybe it's her cover for an interoffice affair. Hmmm.

 

The only time consuming thing about making pappardelle, is that you need to let it dry before freezing what you don't cook right away. And depending on air flow, that can be from 30 minutes to an hour. Space can be an issue for us, because our kitchen is so small. (C'mon Kettler Woodworks! Make us a folding pasta rack!) However, when in doubt, a hanging vegetable basket works in a pinch.

 


 

 
Steak with a Herbed Cutting Board Sauce PDF E-mail
Written by Launie Kettler   
Wednesday, 29 October 2014 17:24

 

 

In summer there's nothing more decadent than having a plethora of herbs to play with. In the winter, a bunch of oregano costs $2.00 for an anemic bunch of straggly little greens. In the summer, you can purchase a bunch of oregano the size of your head for $1.50.

 

What's not to love about that?

 

Other herbs are just as lush and inexpensive. However, now we're at the end of October and things aren't quite as bountiful. But I have a very kind mother who gave me a huge bunch of herbs from her garden. I promptly cleaned and froze them, and they sit available whenever I want to brighten up a meal.

 

They also create the base for one of my favorite very, very, very, fast and satisfying meals.

 

Meat with an herb board sauce. This one was steak, but it works really well with pork and chicken.

 

You can't go wrong with this dish.

 

I topped the steak with turnips that had been pickled with baby beets to make them vibrantly pink, and we had one of those meals that still makes you feel like you're eating like August.

 

 
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