Teeny Tiny Kitchen

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my foodgawker gallery


Potatoes
Spicy Farmers Market Homefries and Scallions PDF Print Write e-mail
Written by Launie Kettler   
Sunday, 08 September 2013 17:40

 

Tis the season to be drowning in produce, fa la la la la, la la la la.

 

It's the most wonderful time of the year!

 

This week we had baby potatoes in our CSA and at the farmers market we scored with some MONGO scallions. They were so big that I had a difficult time envisioning what to make with them. So I braised a few and threw some into a stir-fry.

 

And then I made them into a big breakfast on Sunday morning. I could have eaten the whole batch myself. In fact, I could have eaten them for lunch and dinner too. They were incredibly addictive. And the scallions gave them a freshness (and bite) that's normally missing in homefries.

 

If you have some beautiful and large scallions that you want to play with this summer, give these guys a shot. I'm pretty sure you're going to love them.

 

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Homefries Three Ways PDF Print Write e-mail
Written by Launie Kettler   
Tuesday, 11 December 2012 22:53

 

 

Homefries. We all know what they should taste like – but why are the results so typically disappointing? One of my least favorite things in a diner is typically the homefries. They are usually greasy and cold in the middle, but being an optimist by nature I usually try them in new places. Hey you never know, right?

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Delicious Turnip, Cheddar and Bacon Gratin PDF Print Write e-mail
Written by Launie Kettler   
Tuesday, 14 February 2012 16:55

 

A gratin doesn't have to be just potatoes and cream, it can also be filled with delicious turnip slices too. Some friends of ours recently gave us some itty-bitty turnips, that were the size of radishes. At first, because they were so small, I thought I might showcase them by roasting them. But, then I decided that they could hold their own in a lovely gratin of potatoes, cheddar, onions, thyme and bacon. Amazingly, the turnip helped to make the velvety dish even more creamy. Pure deliciousness.

 

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Pre-gaming New Year's Day: chicken hash PDF Print Write e-mail
Written by Launie Kettler   
Saturday, 10 December 2011 18:54

chicken hash makes a great breakfast brunch or dinner

Have you ever surprised yourself in the kitchen? Have you ever chopped, roasted, sauteed and then plated a dish - thinking you knew how it was going to taste - only to be completely bowled over by that first fork-full when it passed your lips? I had that happen last week.

 

I don't just rehearse meals for Christmas, I practice them for New Year's too. Especially this year. I found out recently that Jedd's brother and sister-in-law are coming that weekend. It's pretty exciting because they live 13 hours away and we've only celebrated the new year together a couple of times. So, obviously I want to make something that's pretty festive. So, my thought process went something like this:

 

“What's really festive? Festive... festive... Festivous? No, that's the opposite of festive. Festive... festive... oh! Truman Capote's Black and White Ball. That's super festive. And he used to serve chicken hash for his guests at midnight. Midnight is officially New Years Day. Cool. Chicken hash it is.”

 

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Purple scalloped potatoes with kale PDF Write e-mail
Written by Launie Kettler   
Tuesday, 06 December 2011 20:44

purple potatoes, scalloped potatoes with purple potatoes, purple potato, teeny tiny kitchen

When we received purple potatoes in our CSA share I was thrilled. But, I'm always over the moon when I see purple potatoes. In the rainbow of colors that come in our basket, these bright little tubers always feel like a big present.

 

We also received kale and I thought it might be a fun to make “healthy” scalloped potatoes with the purple potatoes and greens. Because, as everyone knows, if you throw something with Vitamin C in a dish leaden with milk, cheese and flour it automatically becomes good for you.

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