Teeny Tiny Kitchen

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Clementine and Chocolate Scones with Orange Glaze PDF Print Write e-mail
Written by Launie Kettler   
Saturday, 25 January 2014 18:44


Our wedding anniversary earlier this week was as low key as it could possibly get. Jedd came home and napped, and then we watched The Middle and Nashville. But in between those shows, we made scones.


And they were excellent little scones!


We used leftover clementines from Christmas, and we grated some very dark chocolate that we had in the cupboard. (It was 30 below zero with the wind chill, so needless to say we were “shopping from the kitchen.”)


These were perfect with wine that night, and with tea the next morning.


There's pretty much no way you can go wrong with orange and chocolate!


Panzanella, the Perfect Salad for a Picnic PDF Print Write e-mail
Written by Launie Kettler   
Tuesday, 27 August 2013 18:11



Labor day is fast approaching and it typically leaves me a little stymied. Especially if I'm invited to a gathering and the hosts say, “Don't bring pasta salad, we've got that covered.”


Because then - of course - that's all I can think of to bring.


“Corkscrew pasta with dill and tomatoes!”


Nope. That's a pasta salad.


“Campanelle with mozzarella, olives and basil!”


No, sir. Not only is that pasta, it would also involve mozzarella sitting out for hours in the hot sun. Sweaty, warm mozzarella? No thanks.


“Blerg!” yells my inner Liz Lemon.


But then it dawned on me to make something that would actually improve the longer it sat out.


Panzanella salad.


It's meant to be made the day that it's eaten, but it also loves time to marinate. And it's incredibly inexpensive – especially compared to pasta salad.


(No joke. Maybe it's just me, but I can't make a good pasta salad for a crowd that costs less than $15.00 Sure, the pasta is inexpensive, but it's the olives, the parmesan, the occasional oil-packed artichoke heart and capers that make my pocket book shiver.)


On the other hand, panzanella is meant to be made with ingredients that are dirt cheap this time of year. Also, if you're feeling particularly frugal, you can make the bread yourself and then it's even more inexpensive.


This salad also lends itself to what you have laying around. Do you have some cooked beans? Add them in. Do you have some bell peppers kicking around? Add those too.


I was lucky enough to have 4 types of tomatoes in my vegetable bowl from our CSA and the farmers market. We have a little basil plant that was groomed for the salad, along with a bunch of parsley in water.


So, for four dinner-sized salads, or 8 small salads, I was out of pocket $1.99 for a loaf of bread.


Not too shabby for something that bursts with flavor and is incredibly addictive.


Although I'm going to give a full recipe, it's more of a guideline depending on what you have on hand. The two tricks are to have day-old bread, and an equal ratio of tomatoes to bread.


Go Big or Go Home: Cheddar, Jalapeno and Dill Scones PDF Print Write e-mail
Written by Launie Kettler   
Thursday, 18 April 2013 16:00




Have you ever been down for no particular reason? For instance, you go to bed feeling happy, cheerful and sleepy and then you wake up, feeling like a blight on humanity.


Yeah, that didn't happen to me the other day at all.


But, for the purposes of this exercise let's say that I have felt like that, and I've found that the best cure is a Parks and Recreation marathon.


When one feels like: a) a wart on the soul of the universe; b) the gum on someone's shoe; or c) hair caught in a drain – watching the adventures of the people in the Parks Department in Pawnee is chocolate sauce for the soul.


How can you not love a show with lines like:


“The raccoon problem is under control. They have their part of the town and we have ours.”




“Pawnee’s library department is the most diabolical, ruthless bunch of bureaucrats I’ve ever seen. They’re like a biker gang. Only instead of shotguns and crystal meth, they use political savvy and shushing.”


So the other day when I was watching some Parks and Recreation episodes back-to-back, I decided that I wanted some comfort food too. My mind wandered to what was in the fridge, and it focused on cheddar, jalapenos and some gorgeous fresh dill that Jedd had grabbed at the store.


“You should make some scones,” my brain said.


However, you hear of “cheddar and dill” this, and you hear of “cheddar and jalapeno” that, but you don't really hear about the three of them together.


The episode I was watching was “Go Big or Go Home,” so I took that as a sign from the universe to give this recipe idea a shot.

Apple, Cheddar and Leek Beer Bread PDF Print Write e-mail
Written by Launie Kettler   
Sunday, 23 September 2012 20:52


Jedd and I have been married for almost 17 years and he's never asked me to make anything for dinner. We come up with ideas together, or I come up with ideas, but he's never said: “Hey, I would love chicken tonight.”


And last week he came home with a bag of beautiful local apples from an orchard that we've been using very sparingly, because they're such a treat.


Then on his way out the door for work yesterday Jedd said: “Apple beer bread would be really good for dinner, wouldn't it?”


I agreed. And because the sort-of-request was as rare as the perfect apples, I made apple beer bread. But I threw in some leeks, parsley and chives for a little bit more of a savory contrast and some cheddar – because as Vermonters we're contractually obliged to crave apples along with a sharp cheddar cheese.


Greens, Greens and More Greens Inspired Me to Make a Kale, Beet Green and Swiss Chard Pie PDF Print Write e-mail
Written by Launie Kettler   
Thursday, 06 September 2012 14:26



I've said it before and I'll say it again, there's nothing better than fresh greens in summer. There's not a thing that compares to seeing those huge, leafy bouquets come in our CSA basket – and soon they will be out of season. So, to go out with a bang instead of a whimper, I decided to make a pie that celebrates these beautiful flavors along with a rainbow of peppers and two cheeses.


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