Teeny Tiny Kitchen

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Dinner
Easy-to-Make Weeknight Heirloom Tomato Galette PDF Print Write e-mail
Written by Launie Kettler   
Monday, 15 September 2014 09:45

 

 

This time of year (at least where I live), having puff pastry in the freezer is like having half of a meal made before even starting to cook.

 

Just throw something pretty on puff pastry, add some cheese, and (wowza!) dinner's on the coffee table in 30 minutes.

 

And because I hang out at the farmers market with Jedd selling his wares, that means I get to know the vendors. They're nice and generous. Sometimes they slip me extra tomatoes because they know that I'm a tomato geek.

 

As a gesture of goodwill, I bring them scones on chilly days.

 

It's a good relationship.

 

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Blackened Chicken with Grilled Avocados and Jalapenos PDF Print Write e-mail
Written by Launie Kettler   
Thursday, 21 August 2014 19:30

 

 

This little dinner is stunning and pretty healthy. And by “pretty healthy,” I mean “very healthy.” The spices are all good for you and avocado and jalapenos? Oh, yeah.

 

Bonus: by grilling the avocado you end up with a wonderfully softened and savory side dish. I just want to grill an avocado two or three times a day.

 

They're that delicious.

 

And grilling the jalapenos takes away some of the spice, and leaves them irresistible.

 

But don't take my word for it. Try this recipe out for yourself. The chicken is spicy, the avocado is creamy and the jalapenos and onions make everything better.

 

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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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Fresh Pea Soup with Mint and Lemon PDF Print Write e-mail
Written by Launie Kettler   
Sunday, 03 August 2014 22:43

 

 

Even though the smell of split pea soup appeals to me, I've just never loved the taste. It's kind of weird. How can you like the way something smells and not enjoy the flavor? Especially when ham is involved? It's a little mystery. Jedd doesn't even like the smell. Which, again, is weird. There's ham in that bowl!

 

So in the back of my head, I had discounted all pea soups as something I wasn't crazy about.

 

And then we went to Montreal about four years ago with some friends. We were meandering around Ville Marie or Old Montreal (I really don't remember which one) when the sky opened up and it started pouring. Which meant that we needed to find a place for dinner “toot sweet.”

 

We stumbled onto a charming French restaurant (which is like shooting fish in a barrel in Montreal) and ordered wine. The restaurant was so small - and the people were so kind – that Jedd and I had a hard time turning down the complimentary bowl of pea soup they offered us.

 

With the kind waiter watching us (we looked like drowned rats so we probably brought out his paternal instinct), we all took a bite of the soup.

 

Our friends assured him that it was very good. And that made him happy.

 

Jedd and I had a different reaction.

 

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Pea Shoot, Pea and Strawberry Salad: The Most Summer Salad, That's Ever Been Summer Salad-ed PDF Print Write e-mail
Written by Launie Kettler   
Tuesday, 22 July 2014 17:35

 

I look at photos of summer produce, the way I look at vacation photos. “Ah, remember that?” And this is one of those dishes that I'm going to wistfully revisit in the dark of winter.

 

Fresh pea shoots from the farmers market, fresh peas from the CSA, fresh strawberries from a farm stand – and last but not least – edible flowers from my mother's garden.

 

To quote Gus from Psych, “C'mon son!”

 

The gauntlet has been thrown, the bet is a triple-dog dare one. Bring it on summer, and outdo these ingredients! Because from where I'm sitting, it doesn't get any more summer than this.

 

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