Teeny Tiny Kitchen

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Dinner
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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Spicy Asian Beef and Radish Stew PDF Print Write e-mail
Written by Launie Kettler   
Friday, 11 July 2014 17:09

 

 

Recently we were inundated with radishes, which is never a problem.

 

Radishes with butter and a little sea salt make one of the best summer snacks.

 

But, it got to the point where it seemed like we just couldn't make a dent in the pretty, purple, peppery, little guys taking over a shelf in the fridge.

 

And then the weather tuned a little cooler which gave me an excuse to cook with radishes. Sure they weren't the traditional daikons that go into Asian dishes, but I'm not a stickler for details when I have a small window of time to cook with.

 

Because time was of the essence, I went with a sort of traditional preparation – beef stew – but with Asian flavors and a shorter cooking time.

 

Rice wine, sesame oil, chili sauce and spices make this dish irresistible, and crazy pretty.

 

What more can a woman want?

 

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Hot Weather Cooking Hacks: Stove Top Potato, Dill and Cheddar Galette PDF Print Write e-mail
Written by Launie Kettler   
Monday, 30 June 2014 22:20

 

 

 

I'm the first to admit when I'm wrong. So, a couple of years ago when Jedd brought home a salad spinner and I complained about the space it took up and how we'd never use it – well – I was wrong.

 

I love the thing. Especially when we get huge heads of lettuce from the CSA. I just wash it, spin it and bag it. Doing that keeps the lettuce fresh longer, and who doesn't love fresh lettuce?

 

It can also (perhaps oddly) work to dry other vegetables that in the past I would have used half a roll of paper towels to dry.

 

Basil, zucchini, kale and thinly sliced potatoes have all had their turn getting dizzy in the spinner.

 

And second only to greens, potatoes get spun the most because they need to be dry for pancakes.

 

The same is true with beautiful potato galettes.

 

Normally I bake galettes, but with temperatures eeking toward the 90s, there's no way our oven is going to be used for the next couple of weeks.

 

Which is seriously a drag.

 

So the other night when we had a friend coming over for dinner, I realized that a stove top galette would be perfect.

 

The only trick is that you need a good non-stick pan, a mandoline (or a food processor or a salad shooter), and a salad spinner. But with those simple kitchen tools, you can have an amazing dinner in 30 minutes. Combine that with a big green salad and some wine – and you're all set.

 

The galette would be perfect for a picnic or cookout too.

 

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Spicy Pork Stew with Lemony Salsa Cruda PDF Print Write e-mail
Written by Launie Kettler   
Friday, 27 June 2014 14:00

 

 

 

Although it's summer, that doesn't mean that the urge for comfort food goes away. It just means that you get to make prettier comfort food with fresh ingredients.

 

And the fresh topping to the smoky stew makes it look beautiful and feel seasonal.

 

Serve this stew with rice and a nice cold beer and you'll think you're in heaven.

 

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Homemade Pappardelle with Parmesan Cream Sauce and Chive Blossoms PDF Print Write e-mail
Written by Launie Kettler   
Monday, 09 June 2014 00:44

 

How fancy does this sauce look? Very. But it's ridiculously simple to make. And to quote my friend Kelee, it's “deeeeeeeeeelicious.”

 

The papperdelle itself was a little bit of a challenge though. Because we have such a small space, I couldn't dry the pasta in the kitchen.

 

Mama's got no room to hang!

 

So, out came the laundry hanger. Jedd watched the cats in the living room to make sure that they didn't think the drying pasta was a toy, while I rolled it and cut it in the kitchen.

 

 

It was our Saturday night family project.

 

 

Once the pasta was dried, I promptly put in the freezer for upcoming meals.

 

Homemade pasta in the freezer is a little gift to yourself, from yourself.

 

Other than the drying though, the pasta couldn't be simpler to make. Just drop three ingredients in the food processor and away you go!

 

The chive blossoms were courtesy of my mother-in-law who thought I'd like to dry them, because they're so pretty.

 

But she wasn't exactly shocked when I said that I'd rather cook with them.

 

Full blown chive blossoms? Hello, Sailor!

 

Combine those with a salty parmesan cream sauce along with some fresh pea shoots, and this is a wonderful meal where the main players are only available in spring.

 

It's a beautiful confluence of ingredients.

 

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