Teeny Tiny Kitchen

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TeenyTinyKitchen - Big Recipes, Tiny Kitchen - Jedd & Launie Kettler
Easy-to-Make Weeknight Heirloom Tomato Galette PDF 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.


Blood Orange and Jalapeno Margarita PDF E-mail
Written by Launie Kettler   
Tuesday, 02 September 2014 16:14




Jalapenos and blood orange juice might sound like a slightly odd combination, but they're not. In fact, they work so well together that I guarantee that you'll make audible noises when you take a sip of this.

Orzo Salad with Oregano, Parsley and Chive Pesto PDF 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.)




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.



A Spicy Treat: Tomato Water Bloody Mary PDF E-mail
Written by Launie Kettler   
Wednesday, 27 August 2014 19:24



Recently Jedd I have been watching a lot of Top Chef, which has been really fun. Thanks, Hulu! We'd only seen a few episodes on television, because we only had Bravo for a nanosecond in '07.


However, it did give us an evening of fun a few years ago. We wrote a little “Top Chef” parody called “Cooking For Your Life” where cooking contestants didn't realize that they'd signed onto a show where the loser would be hunted down by “Parma” and killed at the end of every episode.


Let's go to the Judge's Table.


“Marcel, your seared scallops with a cilantro foam really missed the mark,” Tom 'Carpaccio' said. “That dish was so bad that I want to kill you myself.”


In the real Top Chef, you'll often hear a contestant say, “it's time to step it up a notch for the next challenge” or “I'm really cooking for my life here.”


Really?? Well, let's see how much more you mean that when “Parma” is hunting you down with an ax and some sea salt. Yeah, you might want to consider “bringing your A-game” - but you'll need more tenacity than just “standing by your dish” to make it to the end of the episode.


Goofiness aside, the other night I realized that a Top Chef contestant kept cooking with “tomato water” and that piqued my interest.


“What's tomato water?”


Well, it turns out tomato water is pureed tomatoes that are strained to get the sweet, sweet essence of the tomato.


Tomato water, come to Mama.


This is one of those recipes that you can only make in summer, when tomatoes are so sweet that they beg to be the star of a dish or drink.


A Lush Summer Cobb Salad with Lemon Chicken PDF E-mail
Written by Launie Kettler   
Tuesday, 26 August 2014 22:59



Minus the tomatoes, a cobb salad can pretty good any time of year. The ingredients don't really need to rely on any particular seasonable produce, so it's a fairly independent type of meal.


But if you happen to have gorgeous farmers market vegetables, why not utilize them? We had three types of tomatoes in our hanging vegetable basket, and scallions literally* longer than my forearm in the refrigerator.


All of those flavors made me want to make the chicken a little extra special too. So I marinated it in lemon juice and herbs for the perfect summer salad.


*Really, literally. Not the new Merriam-Webster definition, where “literal” can actually mean “figurative.” This is actually literal. The scallions go from the tips of my fingers almost to my shoulder. Mmmm. Scallions.


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