Teeny Tiny Kitchen

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TeenyTinyKitchen - Big Recipes, Tiny Kitchen - Jedd & Launie Kettler
Hot Weather Cooking Hacks: Stove Top Potato, Dill and Cheddar Galette PDF E-mail
Written by Launie Kettler   
Monday, 30 June 2014 22:20




I'm the first to admit when I'm wrong. So, a couple of years ago when Jedd brought home a salad spinner and I complained about the space it took up and how we'd never use it – well – I was wrong.


I love the thing. Especially when we get huge heads of lettuce from the CSA. I just wash it, spin it and bag it. Doing that keeps the lettuce fresh longer, and who doesn't love fresh lettuce?


It can also (perhaps oddly) work to dry other vegetables that in the past I would have used half a roll of paper towels to dry.


Basil, zucchini, kale and thinly sliced potatoes have all had their turn getting dizzy in the spinner.


And second only to greens, potatoes get spun the most because they need to be dry for pancakes.


The same is true with beautiful potato galettes.


Normally I bake galettes, but with temperatures eeking toward the 90s, there's no way our oven is going to be used for the next couple of weeks.


Which is seriously a drag.


So the other night when we had a friend coming over for dinner, I realized that a stove top galette would be perfect.


The only trick is that you need a good non-stick pan, a mandoline (or a food processor or a salad shooter), and a salad spinner. But with those simple kitchen tools, you can have an amazing dinner in 30 minutes. Combine that with a big green salad and some wine – and you're all set.


The galette would be perfect for a picnic or cookout too.


Chili and Salt Chocolate Truffles PDF E-mail
Written by Launie Kettler   
Sunday, 29 June 2014 13:05



Doesn't the title of this say it all? I'm drooling while I'm writing it. Yes, finally it's happened. The woman who would hike a mile for cheese – rather than walk a foot for chocolate – has capitulated.


Homemade truffles rule.


I've always loved them though. It's been a Valentine's Day tradition for Jedd to give me some – usually four – and it will take me about six months to eat them. Because I just don't get tons of chocolate cravings.


But, now? Hoo boy.


We're eating a couple of these little guys a twice a week.


They're rich and a little spicy and salty - and incredibly delicious.


I don't know what's happened to my chemical make-up. Maybe I'm stressed, maybe I'm just getting older, maybe I'm regressing to childhood, who knows.


And I'm not going to worry about it.


Because, you know, chocolate truffles rule.


Spicy Pork Stew with Lemony Salsa Cruda PDF E-mail
Written by Launie Kettler   
Friday, 27 June 2014 14:00




Although it's summer, that doesn't mean that the urge for comfort food goes away. It just means that you get to make prettier comfort food with fresh ingredients.


And the fresh topping to the smoky stew makes it look beautiful and feel seasonal.


Serve this stew with rice and a nice cold beer and you'll think you're in heaven.


Homemade Pappardelle with Parmesan Cream Sauce and Chive Blossoms PDF 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.


Strawberry Salad with Baby Greens and Lemon Vinaigrette PDF E-mail
Written by Launie Kettler   
Sunday, 01 June 2014 13:23



Sometimes you just need to laugh and get childish. Oh, and eat well and day drink. My cousin is my best friend - and that's pretty amazing. It's cool to have a friendship that doesn't just span from elementary school to the present, it actually spans from her toilet training me (even though we're about the same age) to the present.


What can I say. She's a 7 months older and more mature than I am.


But there's one thing that makes us turn into adolescents again – and that's Val Kilmer. Ha, ha, ha. You can laugh all you want at how he's gotten a little thick in the girth, but Val Kilmer in Top Secret was the handsomest man alive.


However, the crush both my cousin and I have on Val-circa-1984 was a little tough to explain to Jedd the other day. He unexpectedly walked through the door, and found the two of us singing along to “How Silly Can You Get” and shrieking.


“Oh, my God!!! Here's where he smiles!” - Me


“Oh, my God!!! Here's the part where he flips his hair!” - My cousin


What can I say. Sometimes life gets a little difficult, and you just need a break to giggle for an hour.


And when there's an occasion to be “ladies who lunch” (or “ladies who eat, drink wine and swoon over Val Kilmer”) I can't think of anything better to serve than this salad. It's fresh, it's simple, and it paired perfectly with half a glass of shiraz.


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