Teeny Tiny Kitchen

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my foodgawker gallery

Spinach Stuffed Pork with Horseradish Cream PDF Print Write e-mail
Written by Launie Kettler   
Monday, 24 November 2014 13:51



A couple of weeks ago, my mother and I decided that we'd go a little off the beaten path when it came to Thanksgiving this year. We thought we'd mix it up with some new recipes.


That was the plan.


And then on Tuesday my father said he needed turkey on Thanksgiving. Well, that seemed reasonable. Then my mother and I said that we needed stuffing. My mother asked Jedd what dish he needed for Thanksgiving to feel like Thanksgiving, and he said mashed potatoes.


My mother and I looked at each other and burst out laughing.


A traditional Thanksgiving, it will be!


But way back when – on Monday – when I thought we'd be trying something new, this was going to be my suggestion.


Stuffed pork. Mmmm.


However, since I couldn't make it for the holiday, I decided to make it just for us. Why not?


The most difficult thing about it was pounding the meat out evenly.


And any recipe where the most “difficult” thing is pounding out meat – isn't really difficult at all. Also, it's delicious and pretty.


I'm a sucker for pretty.

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.


Barbecued Pork with Blackened Red Peppers PDF Print Write e-mail
Written by Launie Kettler   
Thursday, 24 January 2013 22:50

For the last week our living room window has been a derivation on this theme.

Whether it's been snow or frost, we've been lucky if our view has been translucent at best.

And when it's this cold outside I like to get something on the stove to warm us up a little. It's good if it smells spicy too. So, to that end I've made this batch of super spicy barbecue sauce from homemade ketchup twice this week.


Candied Almonds with Sea Salt: A sweet surprise in an Apple, Bacon and Blue Cheese Salad PDF Print Write e-mail
Written by Launie Kettler   
Friday, 16 November 2012 13:02




I'm not a big fan of sweets other than fruit, and I'm also not a huge blue cheese fan. But, the combination of sugar-coated almonds and blue cheese in this salad elevates both ingredients. It's ridiculously good.


Ridiculously. Good.


I've been trying to really get into blue cheese for over a decade. Sometimes I enjoy it in a dish, and other times its power overwhelms the things it should compliment.


Jedd on the other hand is simply squeamish about the idea of eating moldy cheese, which isn't unreasonable. When the subject comes up he's been known to turn indignant. “It's moldy cheese! Why would you eat something like that?” And that always reminds me of our friend Emily and a conversation we had once about meatloaf. “It's a loaf. Of meat. Why would anyone eat a loaf of meat?!?”


So, I understand if you're not a blue cheese fan and the combination doesn't sound fantastic. But it is. Jedd wasn't even indignant, although he was wary. However, the salad won us both over. The cheese and bacon are salty and they play off of the sweetness of the apples while the brown sugar-coated almonds and the tart vinaigrette bind it together perfectly.


Another great thing about this salad is that it's a show stopper without showing off. There's just a few nuts and only about a tablespoon of cheese so the real star is the apples.


First, though, lets make those delectable almonds, which kind of turned me into a candy-snacking fiend.

First Summer Meal of the Season: Chicken and Haruki Turnip Greens with Artichokes and Bacon PDF Print Write e-mail
Written by Launie Kettler   
Thursday, 24 May 2012 18:18


I'm not a huge fan of summer – even though I'm a woman who lives half the year in freezing temperatures - but the appearance of leafy greens should partially make up for the indignities of suffering through 85-degree weather with 165% humidity.*


When we went to the Farmer's market in Burlington a couple of weeks ago we found a bag of mixed greens, along with some turnips – with their big gorgeous greens still attached. Which means that hopefully “greens” season has arrived. And I love any kind of them: swiss chard, kale, turnip greens, spinach – when other people daydream about summer they think about being “outdoors,” but I think about sauteing.


So, on a night when it was way too hot for the oven, I decided to make a meal that revolved around half of the turnip greens along with some beautiful local bacon.


*Maybe that's a slight exaggeration, but it's been pretty humid.

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