Teeny Tiny Kitchen

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Cheese
Happy Spring! Tomato Ricotta Tart PDF Print Write e-mail
Written by Launie Kettler   
Monday, 01 April 2013 14:47

 

Spring is in the air. I can say that with authority because when I walked around town doing errands today, I kept running into friends and acquaintances who all said, “Spring is in the air!”

 

See, I told you I was authoritative.

 

Street chats aside, the other reason I know that we're heading into spring is because the grocery stores are filled with amazing vegetables. Vegetables that are so pretty that I was giddy when I put them in my basket. Crisp little green asparagus stalks, pure white asparagus, sassy broccoli rabe bundles, and - joy of joys – organic cherry tomatoes that looked like they came straight from the farmer's market.

 

Tomatoes and I have a rough relationship in the winter. After hearing the Splendid Table show where they discussed how buying plum tomatoes is giving money to slave traders – well, let's just say I eye them warily. (No joke by the way. I've linked to the episode and you really should listen to it. It's mind blowing. Seriously.)

 

So, in the dark days of winter I buy hydroponic tomatoes and hope for the best. But, when I saw this container of tomatoes I was thrilled. In my mind's eye I saw them in a variety of recipes, but first I saw them in a herby ricotta pie with fresh dill and cheddar.

 

Note: There's also dill in the pie dough. That's because around our small kitchen we have a phrase: “There's no such thing as too much dill.”

 

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Cheddar Olive Crackers are Little Bites of Salty Goodness PDF Print Write e-mail
Written by Launie Kettler   
Friday, 18 May 2012 14:41

 

A couple of months ago I made Cheddar Parmesan crackers (with a soundtrack) and yesterday I decided to repeat the recipe – but this time I decided to make them thicker and to top them with olives. And I love when a couple of simple changes can completely transform a recipe from one thing to another.

 

Before, these little guys were crispy and snapped with flavor. With this new version, they're soft and salty with a little more spice.

 

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Insanely Simple and Delicious Cheddar Olive Beer Bread PDF Print Write e-mail
Written by Launie Kettler   
Sunday, 29 April 2012 18:30

 

We've been having a nice run of cold and rainy weather, which I've been loving. And the other night I realized that I've been letting the chilly weather go to waste by not making a cheesy beer bread. It's the simplest thing in the world to make and is so decadent that it's “comfort food” at its finest. Also, it's so ridiculously simple to make that you could literally prepare this bread with one hand tied behind your back. I don't think it even takes 5 minutes to put together.

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Cheddar Parmesan Crackers That Are Much Better Than the Boxed Version PDF Print Write e-mail
Written by Launie Kettler   
Friday, 23 March 2012 18:27

The joy in making homemade cheese crackers can also lead to something unexpected – a delightful Friday afternoon dance party. The other day I discovered something amazing in our fridge, a block of parmesan that I didn't know we had. And I decided that as soon as the weather cooled down that I would make homemade crackers.

 

Normally when I cook, I listen to podcasts on my i-Pod. But today it still felt like an early summer day, even with the temperatures “only” in the sixties after our eighty degree heatwave.

 

In March. In Vermont.

 

So, I turned the oven on and opened the kitchen window. Then I found a music mix titled, “Sunny Summer Day Mix.”

 

And it was the craziest thing. Every song timed out perfectly for the step in the recipe that I was working on. Bonus: By the time I was kneading the dough I was singing at the top of my lungs and dancing in front of the butchers block.

 

At least I worked off some of the calories from these cheesy, delicious crackers. But, I should probably apologize to the neighbors.

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Delicious Turnip, Cheddar and Bacon Gratin PDF Print Write e-mail
Written by Launie Kettler   
Tuesday, 14 February 2012 16:55

 

A gratin doesn't have to be just potatoes and cream, it can also be filled with delicious turnip slices too. Some friends of ours recently gave us some itty-bitty turnips, that were the size of radishes. At first, because they were so small, I thought I might showcase them by roasting them. But, then I decided that they could hold their own in a lovely gratin of potatoes, cheddar, onions, thyme and bacon. Amazingly, the turnip helped to make the velvety dish even more creamy. Pure deliciousness.

 

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