Teeny Tiny Kitchen

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TeenyTinyKitchen - Big Recipes, Tiny Kitchen - Jedd & Launie Kettler
Homemade Chive Pappardelle Two Ways (Blue Cheese Cream Sauce and Parsley Browned Butter) PDF E-mail
Written by Launie Kettler   
Sunday, 02 November 2014 17:14

Blue Cheese Cream Sauce



Parsley Browned Butter Sauce



Whenever I make pappardelle, I think of that episode from Psych, when Shawn gets Gus into trouble with one of his co-workers by eating her food.


Gus: “Is this Bianca's papperdelle, Shawn?”


Shawn (makes “I don't know”sound) “I found it in the office fridge.”


Gus: “Oh my gosh! She's going to go insane. She hand rolls her own pasta every weekend, Shawn! It takes all day! She grinds her own spices, Shawn!”


There are two things to take-a-way from that exchange. The first is that Shawn eats other people's lunch. Bad Shawn!


The second is that pappardelle is a lot of work.


Now I don't mean to knock Steve Franks who penned the episode, but to quote Gus's oft-used expression, “C'mon, son!”


Pappardelle is incredibly simple to make. I don't know what Bianca does to make it take all day. Or maybe it's her cover for an interoffice affair. Hmmm.


The only time consuming thing about making pappardelle, is that you need to let it dry before freezing what you don't cook right away. And depending on air flow, that can be from 30 minutes to an hour. Space can be an issue for us, because our kitchen is so small. (C'mon Kettler Woodworks! Make us a folding pasta rack!) However, when in doubt, a hanging vegetable basket works in a pinch.



Steak with a Herbed Cutting Board Sauce PDF E-mail
Written by Launie Kettler   
Wednesday, 29 October 2014 17:24



In summer there's nothing more decadent than having a plethora of herbs to play with. In the winter, a bunch of oregano costs $2.00 for an anemic bunch of straggly little greens. In the summer, you can purchase a bunch of oregano the size of your head for $1.50.


What's not to love about that?


Other herbs are just as lush and inexpensive. However, now we're at the end of October and things aren't quite as bountiful. But I have a very kind mother who gave me a huge bunch of herbs from her garden. I promptly cleaned and froze them, and they sit available whenever I want to brighten up a meal.


They also create the base for one of my favorite very, very, very, fast and satisfying meals.


Meat with an herb board sauce. This one was steak, but it works really well with pork and chicken.


You can't go wrong with this dish.


I topped the steak with turnips that had been pickled with baby beets to make them vibrantly pink, and we had one of those meals that still makes you feel like you're eating like August.


Pico de Quinoa PDF E-mail
Written by Launie Kettler   
Saturday, 25 October 2014 15:37



Jedd and I went to Maine for a couple of days, and it was amazing.


The first day was sunny and the sky was bright blue. The second day we were pummeled with wind and rain and crazy high waves.




It was kind of the best of both worlds.



But even being out of the kitchen for a couple of days is like a mild form of withdrawal. (Let alone walking into a hotel room and not seeing the furry faces of our cats. On our last really long vacation, we may or may not have called our answering machine while we were tipsy to leave a message for the cats. “Mommy and Daddy lurve you! We'll be home tomorrow!”)


So, as much as I love to travel, it's also wonderful to get home.


And I really love to get back in the kitchen. For no apparent reason I always crave healthy food once the suitcase is unpacked. Maybe it's using public restrooms while traveling and feeling like Rodney Ruxin's character in The League.


“Forever uncleeeeeeen!”


However, I surprised both of us with our “Welcome Home” dish.


I was craving quinoa.


Quinoa isn't something I normally consider “craveable” food, but once I spiced it up with lime, tomatoes, jalapenos, scallions and cilantro – it made an amazing dinner.


The dish was healthy, bright, spicy, savory, and completely hit the spot after a four hour car trip.


Bonus: It was the first time I dipped into our “winter reserves” of frozen tomatoes, scallions, and jalapenos from summer's bounty. They were great.


Apple Tart with Caramel Sauce PDF E-mail
Written by Launie Kettler   
Thursday, 09 October 2014 17:52


In honor of The Gilmore Girls finally coming out on Netflix streaming (and because it's autumn – the perpetual season in Stars Hollow) - it only seemed right to make a sweet dessert.

I was inspired by the following exchange to make an apple tart.

Lorelai: “I can live without the apple tarts.”
Rory: “You've made up songs after eating five of them with lyrics that contradict that last statement. “

It's a little less elaborate than something Chef Sookie St. James might make, but it goes mighty fine with a cup of coffee.

And that's something that's vitally important when you're marathoning The Gilmore Girls.

Chipotle Apple, Onion and Fruit Galette PDF E-mail
Written by Launie Kettler   
Monday, 29 September 2014 13:39



Life has been remarkably hectic lately, so playing in the kitchen hasn't been much of an option. But when Jedd bought me a beautiful bag of apples, I realized that a galette would make a simple and beautiful dinner.


Bonus: It only takes about 10 minutes to pull together if you have store bought pie dough. Or about 30 minutes if you need to make your own.


Normally I use lemon water when cutting apples, but using limes instead really made this pop. And I love the combination of cranberries and raisins, but fresh berries would be a fun substitution if you have them kicking around. Particularly blackberries or raspberries. Go wild with what you have!


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