Teeny Tiny Kitchen

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Lunch
Spicy Lentil Salad with Chili Oil Vinaigrette PDF Print Write e-mail
Written by Launie Kettler   
Thursday, 18 September 2014 15:19

 

 

Happy 350th recipe everyone! That's kind of a fun number, so I'm going to post this recipe which is one of my favorites.

 

I love this salad. The hands on time is basically about 5 minutes, and it's deliciously spicy and fresh. It's perfect for lunches (or even lunch boxes) because it's delicious at room temperature.

 

Oh, and it's ridiculously good for you. And inexpensive.

 

I could eat it several days in a row, and sometimes I do.

 

Be right back! I'm off to make another batch.

 

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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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Orzo Salad with Oregano, Parsley and Chive Pesto PDF Print Write e-mail
Written by Launie Kettler   
Monday, 01 September 2014 13:56

 

Fasten your seat belts folks, we're getting into the thick of produce season. And I love it.

 

I have a remarkably short memory when it comes to produce. Every summer (usually in June) I get really excited for tomatoes and peppers. Of course, completely forgetting that they don't come in big batches (or at all) until later in the season.

 

Which means that this week has been fantastic, because the Produce Fairy came! Between the CSA and the farmers market, I'm drowning in vegetables. Bright and sweet peppers, plumb little cherry tomatoes, corn on the cob, kale, herbs, herbs and more herbs, you name it – and it's in the kitchen.

 

(Yellow cherry tomatoes!)

 

(The peppers in the plastic bag are habaneros. My pepper lady at the farmers market was afraid I'd get the sweet and spicy mixed up. Talk about customer service!)

 

 

So even though it's Labor Day weekend, it's officially summer in our little apartment. We have bouquets of herbs and flowers on pretty much every available surface.

 

(Parsley with sunflowers peeking shyly from the background.)

 

Yay!

 

And this salad idea came to me just by looking at our library table. “Hmmm, chives, parsley and oregano would be great in a pesto – on a pasta salad,” I thought.

 

I gathered up the herbs, ran into the kitchen and threw them into the food processor. Within 15 minutes this salad was plated, and I was happily devouring it.

 

This is the part of summer I love.

 

 

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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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