Teeny Tiny Kitchen

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my foodgawker gallery


Breakfast/Brunch
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!

 

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Purple Potato and Chorizo Frittata PDF Print Write e-mail
Written by Launie Kettler   
Sunday, 22 December 2013 23:09

 

The other day I was cleaning out our cabinets and I found two little purple potatoes from the fall. Purple potatoes! They're one of my favorite treats of the autumn. It was like a little gift from October. Since they were such a treat, I decided to pair them with chroizo that I'd bought for a Christmas batch of Paella.

 

And since I already had Spain on the brain, I decided to make a frittata that had the feel of the Costa del Sol.

 

This frittata would be perfect for a Christmas or New Year's brunch. It's simple enough to saute the sausage, potatoes and peppers ahead of time, and then just assemble it for the oven the morning of.

 

Substitute in red potatoes for the purple ones if that's what you have on hand, and andouille would be delicious if you don't have chorizo.

 

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Spicy Farmers Market Homefries and Scallions PDF Print Write e-mail
Written by Launie Kettler   
Sunday, 08 September 2013 17:40

 

Tis the season to be drowning in produce, fa la la la la, la la la la.

 

It's the most wonderful time of the year!

 

This week we had baby potatoes in our CSA and at the farmers market we scored with some MONGO scallions. They were so big that I had a difficult time envisioning what to make with them. So I braised a few and threw some into a stir-fry.

 

And then I made them into a big breakfast on Sunday morning. I could have eaten the whole batch myself. In fact, I could have eaten them for lunch and dinner too. They were incredibly addictive. And the scallions gave them a freshness (and bite) that's normally missing in homefries.

 

If you have some beautiful and large scallions that you want to play with this summer, give these guys a shot. I'm pretty sure you're going to love them.

 

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Parsley Gazpacho PDF Print Write e-mail
Written by Launie Kettler   
Friday, 05 July 2013 12:48

 

I love salad for breakfast. Up until a few years ago I thought this made me a little odd. I had been mocked enough by roommates and friends that I learned to keep my fondness for morning salads to myself. I can't tell you how many times in various situations, I'd had this conversation with people:

 

“What are you making?”

 

“Salad.”

 

“That's weird!”

 

“No, it's not 'weird.”

 

“Yes, it is. Who eats vegetables in the morning?”

 

“What are you putting in your eggs?”

 

“Onion, peppers and...salad in the morning is still weird.”

 

Cut to me wanting to slam something, but - instead - reaching for salad dressing.

 

(Jedd knows though, and he doesn't think that it's strange – which is one of the reasons that I like him.)

 

Then we spent the week with some friends in Brooklyn in 2008, and I found out I wasn't alone in my a.m., salad love at all.

 

It was wonderful.

 

We had woken up in shifts and all made our way to the coffee pot, when our hosts offered to make eggs. And then they asked if we wanted a tossed salad too.

 

“Wha?” I asked.

 

I could tell that they were a little nervous that I was mocking them - until I jumped up from the floor, skidded on the NYT section that I had splayed out in front of me, tripped over their cat and flew into their arms.

 

“You like tossed salad in the morning too?!?” I said. “That's fantastic”

 

Then we had a lovely breakfast of baby greens, cucumber, cherry tomatoes, scallions and a dill vinaigrette.

 

It was a good way to start the vacation.

 

I thought of that trip to Brooklyn the other day, when I woke up and had gazpacho for breakfast.

 

It was sweet, tart, savory, crunchy and a little spicy.

 

In other words, the perfect way to start the day.

 

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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.”

 

Or:

 

“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.

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