Teeny Tiny Kitchen

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Breakfast/Brunch
Yes, Virginia. You Can Freeze Scallions and Make a Sriracha Pancake with Them PDF Print Write e-mail
Written by Launie Kettler   
Monday, 04 August 2014 17:48

 

The title is a play off of the movie “Yes, Virginia, There is a Santa Claus,” because for the last two years I've only had these amazing scallions in the summer and was stymied about how to make them last.

 

Then it dawned on me - freeze them for the winter! Yay! It's like Christmas in August. So, instead of having my refrigerator overrun with two-foot scallions that go bad before I can use all of them, I have them for soups, stews, sauces and salsas in December.

 

 

(Just so you can wonder at the amazing size of these scallions, I placed them next to new kitchen twine and a 50 cent piece for scale.)

 

Phew. Problem solved.

 

But, I was curious how they'd reheat. Would the texture be okay? Would they be watery? So, I decided to make a savory pancake with them – and use sriracha.

 

And since Jedd and I have been binging on "Top Chef," I thought it might tickle him to be a “judge,” so he'd get to say things like, “flavor profile,” “texture” and espouse about seasoning.

 

Some couples hike. Some couples shop. We like to talk about food.

 

His notes: “The sriracha gave it a good and spicy bite without being overpowering and the pancake was seasoned well. The texture was good, and it would be a pretty delicious post-bar dish. As easy to cook as scrambled eggs, but way better.”

 

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A Breakfast Sandwich Hearty Enough For a Woodworker: Ham, Swiss Chard, Scrambled Eggs and Cheddar Sauce on an English Muffin PDF Print Write e-mail
Written by Launie Kettler   
Thursday, 10 July 2014 18:46

 

 

I think Jedd must burn like 4,000 calories a day, or something ridiculous like that. He can eat like a teenage boy, and his pants still fall off him.

 

Woodworking is strenuous business, ya'll.

 

Also, he constantly forgets to eat. I think he actually weighs less at 43, than he did when we met.

 

And I'm going to lost my “street cred” as a food writer if he has to go down another pants size.

 

So, the other day when I was trying to figure out what to do with the tons of greens we have in the fridge, this breakfast sandwich idea popped into my head.

 

It's loaded with vitamin A and C from the chard, and it's got enough protein to keep a guy going while he sands tons of wood.

 

Oh, and it's delicious too. And even though it looks like there are a few components, it comes together in about ten minutes.

 

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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!

 

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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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