Teeny Tiny Kitchen

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Lunch
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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Hot Weather Cooking Hack: Broken Noodle Salad PDF Print Write e-mail
Written by Launie Kettler   
Wednesday, 09 July 2014 17:26

 

 

Depending on where you live - man-oh-man - it's been hot over the last week. I'm not ready for 90-plus degree days and humidity that makes the cats nap in the cool bathtub.

 

So the other day when I was craving pasta salad and realized that I didn't have anything but lasagna noodles, I was irked. Who has two thumbs, A/C, and didn't feel like walking several blocks to buy shells or elbow pasta? This woman.

 

But lasagna noodles? In a pasta salad? Eh. That's didn't sound appetizing either. However, with heat radiating in waves off of the sidewalk and my pocketbook feeling light, I decided to make due with what I had on hand.

 

Hello, broken noodle salad!

 

And it turned out fine. Actually, better than fine. The broken lasagna noodles added a little whimsy to the salad that was comprised mostly of greens and vegetables anyway.

 

Also, because we were getting our new CSA shipment the next day,  I had an excuse to throw everything beautiful and fragile in this salad.

 

Hello, pretty. Let's have lunch.

 

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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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Strawberry Salad with Baby Greens and Lemon Vinaigrette PDF Print Write e-mail
Written by Launie Kettler   
Sunday, 01 June 2014 13:23

 

 

Sometimes you just need to laugh and get childish. Oh, and eat well and day drink. My cousin is my best friend - and that's pretty amazing. It's cool to have a friendship that doesn't just span from elementary school to the present, it actually spans from her toilet training me (even though we're about the same age) to the present.

 

What can I say. She's a 7 months older and more mature than I am.

 

But there's one thing that makes us turn into adolescents again – and that's Val Kilmer. Ha, ha, ha. You can laugh all you want at how he's gotten a little thick in the girth, but Val Kilmer in Top Secret was the handsomest man alive.

 

However, the crush both my cousin and I have on Val-circa-1984 was a little tough to explain to Jedd the other day. He unexpectedly walked through the door, and found the two of us singing along to “How Silly Can You Get” and shrieking.

 

“Oh, my God!!! Here's where he smiles!” - Me

 

“Oh, my God!!! Here's the part where he flips his hair!” - My cousin

 

What can I say. Sometimes life gets a little difficult, and you just need a break to giggle for an hour.

 

And when there's an occasion to be “ladies who lunch” (or “ladies who eat, drink wine and swoon over Val Kilmer”) I can't think of anything better to serve than this salad. It's fresh, it's simple, and it paired perfectly with half a glass of shiraz.

 

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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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