Teeny Tiny Kitchen

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Southern
Jedd's Jambalaya PDF Print Write e-mail
Written by Jedd Kettler   
Friday, 02 March 2012 15:51


Jambalaya is so delicious, that it's worth taking a few years to perfect into a spicy and flavorful dish. The first time I tasted Jambalaya was as a quick, take-out, lunch break meal from a restaurant in downtown Burlington. It was a revelation, though, and made me want to know how to cook it myself. I wasn't much of a cook 18 years ago and I didn't own a cookbook at the time, so my first attempts to recreate this full-flavored, spicy cajun meal were blind stabs in the dark.

My lack of knowledge really showed then and Launie was the good-natured victim of all of my failed attempts. From the date at my apartment when I served her a painfully-cayenned stew of chicken and pepperoni (I hadn't heard or read the word "andouille" yet and the idea of adding thyme hadn't occurred to me) to the point when I finally stumbled on the right combination of spices and ingredients several years later in our house in Fairfield, she tolerated it all. The fact that I did finally find the right combination that is the foundation of Jambalaya is a testament to Launie's patience and sense of humor.

Though I now follow many of the tried and true traditions - starting with the Cajun Trinity of celery, onions and green peppers - the Jambalaya I cook today still isn't entirely authentic because I cook the rice separately. The flavor profile, though, is close to that lunch-break meal I enjoyed years ago and it pleases Launie, me, and our friends when they dare to come over when Jedd's cooking.

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Banana Pudding (By Special Guest Blogger Kelee Maddox) #SundaySupper PDF Print Write e-mail
Written by Launie Kettler   
Thursday, 01 March 2012 00:00

 

Vermonters are so confused about banana pudding, bless their hearts. They think it is a banana-flavored pudding. Banana pudding is actually a vanilla pudding layered with vanilla wafers and sliced bananas. You must dig down through all the layers and spoon out a whole section like a lasagna to get the full effect. It is a very traditional southern dessert made from sugar, milk, flour, eggs, and bananas that was somehow altered into a weird concoction made from boxes of pudding, cool whip, canned milk, and boxes of 'nilla wafers.

 

My mother was known for her incredible banana pudding that graced many potluck, picnic, and dinner tables. This is her recipe, and like many of her recipes it is from Bell's Best 2, which is a cookbook that was put together by the Mississippi Chapter of the Telephone Pioneers of America in the 1980s. I cannot even begin to guess what the connection is between telephone pioneers and recipes, but the two volumes of this cookbook are a nice foundation for home cooking in Mississippi.

 

It is true that you can make banana pudding from the boxed Vanilla Wafers, but I don't know why you would. This recipe is simple and with minimal ingredients and the result is exponentially better than the boxed ones. This recipe is hand-written on a slip of paper that stays in my Mama's cookbook. I don't know who to credit with it because I don't recognize the handwriting.

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Grilled blackened chicken and potatoes PDF Write e-mail
Written by Launie Kettler   
Saturday, 30 July 2011 20:52

 

Even though it's a Saturday night we are still working - so tonight's dinner had to be fast. This is my favorite quick meal to throw together. What could be better than incredibly spicy chicken, simple grilled potatoes and strawberry chutney?

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The many stages of gumbo PDF Print Write e-mail
Written by Launie Kettler   
Monday, 06 December 2010 15:43

 

My father calls me “The Freezer Queen,” because I have a borderline obsession with cold storage. In our freezer right now is a bizarre combination of little plastic bags and containers that are storing a multitude of items including: lasagna, chorizo, soups, stews, herbs, dried fruit, cookies, turkey gravy, pesto, tomato paste, chipotle chilies in adobo sauce, flour, apple crisp, cherry tomatoes and brown sugar.

It's a small freezer, so it can get pretty crowded. And a couple of weeks ago a claustrophobic package of Jimmy Dean sausage rolled out of the freezer, and onto my foot. Which angrily inspired to me to make room in the freezer, and to make gumbo for dinner.

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Teeny Tiny Fieldtrip
Written by Launie Kettler   
Tuesday, 28 September 2010 19:23

We were invited to visit our friends Ben and Kelee a couple of weeks ago for a barbecue. We consider visiting them to be a field trip to "large kitchen" land. Their kitchen is the size of our living room. And they have a backyard with 2 big grills.

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