Teeny Tiny Kitchen

In order to view this page you need Flash Player 9+ support!

Get Adobe Flash player





my foodgawker gallery


Vegetarian
Avocado, Ancho and Cilantro Hummus PDF Print Write e-mail
Written by Launie Kettler   
Tuesday, 29 July 2014 23:42

 

 

Summer is great for eating. Hello, Nature's bounty! But the combination of hot weather and outdoor parties can leave me a little perplexed about what to bring to a barbecue or gathering by the lake. Dairy? Absolutely not. Pasta salad? Of course! However everyone brings those. (Literally. Everyone. I went to a party a couple of years ago that should have been called “The Great Pasta Salad Potluck of 2012.” Not that I was complaining though. Hello, pasta salad!) Homemade hummus though, works perfectly. Especially when it's spicy and creamy like this one.

 

And making your own chili and cumin pita chips as dippers, will make you more popular than you can imagine.

 

Well, let me rephrase that. “It will make you almost as popular as the guy who brings the good case of beer.”

 

Read more...
 
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.

 

Read more...
 
Homemade Pappardelle with Parmesan Cream Sauce and Chive Blossoms PDF Print Write e-mail
Written by Launie Kettler   
Monday, 09 June 2014 00:44

 

How fancy does this sauce look? Very. But it's ridiculously simple to make. And to quote my friend Kelee, it's “deeeeeeeeeelicious.”

 

The papperdelle itself was a little bit of a challenge though. Because we have such a small space, I couldn't dry the pasta in the kitchen.

 

Mama's got no room to hang!

 

So, out came the laundry hanger. Jedd watched the cats in the living room to make sure that they didn't think the drying pasta was a toy, while I rolled it and cut it in the kitchen.

 

 

It was our Saturday night family project.

 

 

Once the pasta was dried, I promptly put in the freezer for upcoming meals.

 

Homemade pasta in the freezer is a little gift to yourself, from yourself.

 

Other than the drying though, the pasta couldn't be simpler to make. Just drop three ingredients in the food processor and away you go!

 

The chive blossoms were courtesy of my mother-in-law who thought I'd like to dry them, because they're so pretty.

 

But she wasn't exactly shocked when I said that I'd rather cook with them.

 

Full blown chive blossoms? Hello, Sailor!

 

Combine those with a salty parmesan cream sauce along with some fresh pea shoots, and this is a wonderful meal where the main players are only available in spring.

 

It's a beautiful confluence of ingredients.

 

Read more...
 
Maple Chipotle Barbecue Sauce PDF Print Write e-mail
Written by Launie Kettler   
Tuesday, 29 April 2014 21:45

 

 

I'm spoiled in a lot of ways. Not the least of which is that I have family “in the biz.” Well, not that business. No, they're not actors or in show business at all, but they are in the sugaring business.

 

And oh, the wonderful maple syrup they give me that's boiled in that sugaring shack on the hill. This year the cold spring didn't help the sap flow, and I fully anticipated not getting a bottle of syrup at all. But, sure enough. My mother called me and said the wonderful phrase, “Uncle Fred has a bottle of syrup for you.”

 

Because syrup from my family is such an awesome commodity, I hoard it like crazy. But knowing that some new syrup was coming my way, prompted me to run into the kitchen and play a little more freely with last year's batch.

 

I'd been craving barbecue – something. So I pulled pork chops out of the freezer and boom! We had grilled pork with an incredibly spicy and sweet barbecue sauce for dinner. Note, when I say “spicy” that's not a joke. This will make your eyes bulge, and then notes from the sweet maple syrup level it out. If you're not really into hot barbecue sauce, you may just want to use one chipotle. But wow. I'm giving a batch of this to my uncle and aunt in exchange for the new bottle of syrup. I can't get enough of this sauce.

 

Read more...
 
Dilled Asparagus, Leek and Parmesan Tart PDF Print Write e-mail
Written by Launie Kettler   
Saturday, 12 April 2014 22:07

 

I had a friend over for dinner the other night, and I had the joy of turning her onto puff pastry. It was like Christmas morning when we were kids.

 

“Ooooh, it's so pretty!”

 

Yes, it was.

 

Puff pastry is magical because it can elevate the simplest ingredients into a full-on art presentation. Oh, and it takes little-to-no time to come together.

 

Magic, indeed.

 

It's great to keep in the freezer for nights when you want a gorgeous meal that's light on prep. Sometimes I make puff pastry dishes for myself when Jedd has band practice and I'm craving an indulgent dinner. And that was how this tart came about. While he was rocking in the Cave of Legends, I was sipping a crisp malbec and diving into this crispy and lemony asparagus tart. And best of all was the look on his face when I gave him half this tart at midnight with a side salad.

 

“I was NOT expecting this!”

 

Read more...
 
<< Start < prev 1 2 3 4 5 6 7 8 9 10 next > End >>

Page 1 of 22
copyright.jpg
Website Hosted by Champlain Host