Teeny Tiny Kitchen

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my foodgawker gallery


Appetizers
Homemade (No-Mayo) Ranch Dressing PDF Print Write e-mail
Written by Launie Kettler   
Saturday, 14 March 2015 16:58

 

 

When we were first dating, Jedd and I could talk for hours about things we loved and disliked.

 

We both love the Beatles and Rolling Stones.

 

We both dislike mayonnaise.

 

Those two topics could keep us chatting for hours after work, over a pint of beer.

 

(More music than mayonnaise though. You can only riff on mayo for so long.)

 

And while it's obvious why we both still love the Fab Four, it's less clear to me is why the thought of eggs and oil make us collectively so squeamish.

 

At some point, I'm going to make some from scratch just so we can get over it.

 

Until then, this delicious ranch dressing is going to be made with a sour cream base.

 

This is one of those recipes that begs to be customized. Throw some paprika in, or dried oregano. Mix it with some cooked bacon or parmesan.

 

Try it with Buffalo wings or just on a salad. You're going to love it.

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Homemade Soft Pretzel Rods with Spicy Cheddar Onion Dip PDF Print Write e-mail
Written by Launie Kettler   
Monday, 23 February 2015 14:14

 

I love homemade pretzels. Whether they're rods, bites or twists, they're the perfect warm and savory snack.

 

Or a meal, in the case of this recipe. Hello, fifty pretzels! Hello, spicy cheddar dip!

 

Serve these with some crudités to feel like a good adult who eats their vegetables, and you'll have a whimsical Saturday night meal.

 

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Mozzarella and Thyme Stuffed Squash Blossoms (My Little Ode To the Sopranos) PDF Print Write e-mail
Written by Launie Kettler   
Tuesday, 05 August 2014 15:23

 

 

It's amazing how easy it is to lose touch with friends. Between life and work, sometimes we're not great about driving a few miles to see each other.

 

But when we do, it's pretty wonderful.

 

So, a couple of weeks ago when we spent the day and evening with friends it was like a little holiday. A little holiday that ended with a present!

 

My friend Kelee and I were hanging out on her back lawn chatting and drinking beer, when somehow the subject came up of an ingredient I'd always wanted to cook with – squash blossoms.

 

“Why squash blossoms?” she asked.

 

“Because stuffed squash blossoms are in my favorite episode of the Sopranos. I've never had them, and they sounded really cool.”

 

(Ugh. Just typing that makes we want to re-watch “Funhouse.” But I haven't been able to watch any Sopranos since James Gandolfini died. I'm still in DEEP denial about that. Nopeity, nope, nope. Didn't happen. La, la, la.)

 

Then Kelee invited me to look at her garden – and she had a bunch of squash blossoms! She gave me four to take home.

 

And it's to her and Jedd's credit that they didn't think that I was a little odd when I jumped up and down.

 

 

I made them this afternoon and they were wonderful. They were floral, even though they'd been lightly fried and the warm mozzarella and thyme melted with each bite.

 

Oh, and since the only cost I was out was oil and mozzarella, the fried squash blossoms set me back about $1.50. Not bad, Kelee and her garden. Not bad.

 

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Avocado, Ancho and Cilantro Hummus PDF Print Write e-mail
Written by Launie Kettler   
Tuesday, 29 July 2014 23:42

 

 

Summer is great for eating. Hello, Nature's bounty! But the combination of hot weather and outdoor parties can leave me a little perplexed about what to bring to a barbecue or gathering by the lake. Dairy? Absolutely not. Pasta salad? Of course! However everyone brings those. (Literally. Everyone. I went to a party a couple of years ago that should have been called “The Great Pasta Salad Potluck of 2012.” Not that I was complaining though. Hello, pasta salad!) Homemade hummus though, works perfectly. Especially when it's spicy and creamy like this one.

 

And making your own chili and cumin pita chips as dippers, will make you more popular than you can imagine.

 

Well, let me rephrase that. “It will make you almost as popular as the guy who brings the good case of beer.”

 

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Dilled Asparagus, Leek and Parmesan Tart PDF Print Write e-mail
Written by Launie Kettler   
Saturday, 12 April 2014 22:07

 

I had a friend over for dinner the other night, and I had the joy of turning her onto puff pastry. It was like Christmas morning when we were kids.

 

“Ooooh, it's so pretty!”

 

Yes, it was.

 

Puff pastry is magical because it can elevate the simplest ingredients into a full-on art presentation. Oh, and it takes little-to-no time to come together.

 

Magic, indeed.

 

It's great to keep in the freezer for nights when you want a gorgeous meal that's light on prep. Sometimes I make puff pastry dishes for myself when Jedd has band practice and I'm craving an indulgent dinner. And that was how this tart came about. While he was rocking in the Cave of Legends, I was sipping a crisp malbec and diving into this crispy and lemony asparagus tart. And best of all was the look on his face when I gave him half this tart at midnight with a side salad.

 

“I was NOT expecting this!”

 

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