Teeny Tiny Kitchen

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TeenyTinyKitchen - Big Recipes, Tiny Kitchen - Jedd & Launie Kettler
Mozzarella and Thyme Stuffed Squash Blossoms (My Little Ode To the Sopranos) PDF 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.

 

 
Yes, Virginia. You Can Freeze Scallions and Make a Sriracha Pancake with Them PDF 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.”

 

 
Fresh Pea Soup with Mint and Lemon PDF E-mail
Written by Launie Kettler   
Sunday, 03 August 2014 22:43

 

 

Even though the smell of split pea soup appeals to me, I've just never loved the taste. It's kind of weird. How can you like the way something smells and not enjoy the flavor? Especially when ham is involved? It's a little mystery. Jedd doesn't even like the smell. Which, again, is weird. There's ham in that bowl!

 

So in the back of my head, I had discounted all pea soups as something I wasn't crazy about.

 

And then we went to Montreal about four years ago with some friends. We were meandering around Ville Marie or Old Montreal (I really don't remember which one) when the sky opened up and it started pouring. Which meant that we needed to find a place for dinner “toot sweet.”

 

We stumbled onto a charming French restaurant (which is like shooting fish in a barrel in Montreal) and ordered wine. The restaurant was so small - and the people were so kind – that Jedd and I had a hard time turning down the complimentary bowl of pea soup they offered us.

 

With the kind waiter watching us (we looked like drowned rats so we probably brought out his paternal instinct), we all took a bite of the soup.

 

Our friends assured him that it was very good. And that made him happy.

 

Jedd and I had a different reaction.

 

 
Champagne Sangria: The Perfect Celebratory Sunday Drink PDF E-mail
Written by Launie Kettler   
Friday, 01 August 2014 16:55

 

 

I received an exuberant message from my mother recently. “Well, this is going to make you happy! The books have arrived!”

 

The books she was talking about were promotional copies of the cookbook I wrote with my friend, Brooke McLay, of Cheeky Kitchen.

 

It's called The Everything Mediterranean Slow Cooker Cookbook, and it has recipes like Parmesan Olive Focaccia, Black and White Bean Dip, Citrusy and Sticky Honey Wings, Apricot-Stuffed Pork Tenderloin, Vegetable and Chickpea Stew with Lemony Couscous and Challah Bread Pudding.

 

 

Needless to say we're pretty excited about it. If you're the type of person who likes to read cookbooks, you might enjoy it.

To celebrate, Jedd and I had champagne sangrias. Sadly the convenience store next to us didn't have pre-chilled champagne but you know what they always say, when handed lukewarm champagne - drop some frozen cherries into it as an ice cube.

Okay, probably no one has ever said that - but it feels like a platitude that should catch on.

 

 
Avocado, Ancho and Cilantro Hummus PDF 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.”

 

 
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