Teeny Tiny Kitchen

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Vegetarian
Apple Tomatillo Salsa PDF Print Write e-mail
Written by Launie Kettler   
Tuesday, 23 September 2014 21:59

 

 

It's the best of both worlds right now. We still have summer produce, but we're also getting treats from fall. And that includes apples.

 

Really, really, really, beautiful apples.

 

Along with tomatillos.

 

When we got home from the farmers market the other day, Jedd put the tomatillos in one of his bowls and there they've sat next to the apples.

 

It's been like a little subliminal message.

 

“Launie, make salsa. Launie, make salsa. Launie, make salsa.”

 

I really didn't have much of a choice!

 

Honestly I wouldn't have thought of pairing the two, except for the fact that they've – literally – been staring me in the face for three days.

 

I'm happy for that little bit of happenstance, because the salsa is fantastic. It's sweet from the apples, citrusy from the tomatillos, and spicy from the jalapeno and chipotle.

 

Now that it's fall, grab some apples and try it for yourself.

 

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Easy-to-Make Weeknight Heirloom Tomato Galette PDF Print Write e-mail
Written by Launie Kettler   
Monday, 15 September 2014 09:45

 

 

This time of year (at least where I live), having puff pastry in the freezer is like having half of a meal made before even starting to cook.

 

Just throw something pretty on puff pastry, add some cheese, and (wowza!) dinner's on the coffee table in 30 minutes.

 

And because I hang out at the farmers market with Jedd selling his wares, that means I get to know the vendors. They're nice and generous. Sometimes they slip me extra tomatoes because they know that I'm a tomato geek.

 

As a gesture of goodwill, I bring them scones on chilly days.

 

It's a good relationship.

 

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Orzo Salad with Oregano, Parsley and Chive Pesto PDF Print Write e-mail
Written by Launie Kettler   
Monday, 01 September 2014 13:56

 

Fasten your seat belts folks, we're getting into the thick of produce season. And I love it.

 

I have a remarkably short memory when it comes to produce. Every summer (usually in June) I get really excited for tomatoes and peppers. Of course, completely forgetting that they don't come in big batches (or at all) until later in the season.

 

Which means that this week has been fantastic, because the Produce Fairy came! Between the CSA and the farmers market, I'm drowning in vegetables. Bright and sweet peppers, plumb little cherry tomatoes, corn on the cob, kale, herbs, herbs and more herbs, you name it – and it's in the kitchen.

 

(Yellow cherry tomatoes!)

 

(The peppers in the plastic bag are habaneros. My pepper lady at the farmers market was afraid I'd get the sweet and spicy mixed up. Talk about customer service!)

 

 

So even though it's Labor Day weekend, it's officially summer in our little apartment. We have bouquets of herbs and flowers on pretty much every available surface.

 

(Parsley with sunflowers peeking shyly from the background.)

 

Yay!

 

And this salad idea came to me just by looking at our library table. “Hmmm, chives, parsley and oregano would be great in a pesto – on a pasta salad,” I thought.

 

I gathered up the herbs, ran into the kitchen and threw them into the food processor. Within 15 minutes this salad was plated, and I was happily devouring it.

 

This is the part of summer I love.

 

 

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Mozzarella and Thyme Stuffed Squash Blossoms (My Little Ode To the Sopranos) PDF Print Write e-mail
Written by Launie Kettler   
Tuesday, 05 August 2014 15:23

 

 

It's amazing how easy it is to lose touch with friends. Between life and work, sometimes we're not great about driving a few miles to see each other.

 

But when we do, it's pretty wonderful.

 

So, a couple of weeks ago when we spent the day and evening with friends it was like a little holiday. A little holiday that ended with a present!

 

My friend Kelee and I were hanging out on her back lawn chatting and drinking beer, when somehow the subject came up of an ingredient I'd always wanted to cook with – squash blossoms.

 

“Why squash blossoms?” she asked.

 

“Because stuffed squash blossoms are in my favorite episode of the Sopranos. I've never had them, and they sounded really cool.”

 

(Ugh. Just typing that makes we want to re-watch “Funhouse.” But I haven't been able to watch any Sopranos since James Gandolfini died. I'm still in DEEP denial about that. Nopeity, nope, nope. Didn't happen. La, la, la.)

 

Then Kelee invited me to look at her garden – and she had a bunch of squash blossoms! She gave me four to take home.

 

And it's to her and Jedd's credit that they didn't think that I was a little odd when I jumped up and down.

 

 

I made them this afternoon and they were wonderful. They were floral, even though they'd been lightly fried and the warm mozzarella and thyme melted with each bite.

 

Oh, and since the only cost I was out was oil and mozzarella, the fried squash blossoms set me back about $1.50. Not bad, Kelee and her garden. Not bad.

 

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Yes, Virginia. You Can Freeze Scallions and Make a Sriracha Pancake with Them PDF Print Write e-mail
Written by Launie Kettler   
Monday, 04 August 2014 17:48

 

The title is a play off of the movie “Yes, Virginia, There is a Santa Claus,” because for the last two years I've only had these amazing scallions in the summer and was stymied about how to make them last.

 

Then it dawned on me - freeze them for the winter! Yay! It's like Christmas in August. So, instead of having my refrigerator overrun with two-foot scallions that go bad before I can use all of them, I have them for soups, stews, sauces and salsas in December.

 

 

(Just so you can wonder at the amazing size of these scallions, I placed them next to new kitchen twine and a 50 cent piece for scale.)

 

Phew. Problem solved.

 

But, I was curious how they'd reheat. Would the texture be okay? Would they be watery? So, I decided to make a savory pancake with them – and use sriracha.

 

And since Jedd and I have been binging on "Top Chef," I thought it might tickle him to be a “judge,” so he'd get to say things like, “flavor profile,” “texture” and espouse about seasoning.

 

Some couples hike. Some couples shop. We like to talk about food.

 

His notes: “The sriracha gave it a good and spicy bite without being overpowering and the pancake was seasoned well. The texture was good, and it would be a pretty delicious post-bar dish. As easy to cook as scrambled eggs, but way better.”

 

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