Teeny Tiny Kitchen

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TeenyTinyKitchen - Big Recipes, Tiny Kitchen - Jedd & Launie Kettler
Jiaozi (vegetarian Chinese potstickers) PDF E-mail
Written by Launie Kettler   
Sunday, 24 April 2011 17:13



"There are two kinds of people : those who think there are two kinds of people and those who are smart enough to know better." -Tom Robbins


As much as I generally defer to Mr. Robbin's outlook, I do make one distinction. There are two subsets of people in the world, people who like their vegetarian jiaozi potstickers steamed and people who like their potstickers fried.


I like my potstickers fried.

Ev's salad PDF E-mail
Written by Launie Kettler   
Thursday, 21 April 2011 16:59



My father-in-law makes the best salad, because he uses ingredients that aren't conventional. Raw green beans? Sesame seeds? Raw pea pods? A pear? Yes, yes, yes and yes. And the first time I had his tossed salad I was a convert, and now it's a very rare occasion when I don't embrace his spirit of “whatever looks good should go in the salad bowl.”

And embarrassment-of-embarrassments, before I met him I had never made a homemade vinaigrette, but now I make them all the time with whatever fresh herb we have kicking around. For this dressing it's a little leftover dill.


Bone-in pork loin with roasted potatoes, carrots and asparagus PDF E-mail
Written by Launie Kettler   
Saturday, 16 April 2011 19:13



We were in the grocery store standing over a selection of meat and neither of us had the slightest idea what to make for dinner. Then we saw a bone-in pork loin and decided that, even though we had never worked with one before, why not?

And this seemed like a pretty no-fail way to try a new cut of pork – because you can't go wrong with root vegetables, asparagus, thyme and rosemary.


Roasted asparagus and leek soup with a horseradish gremolata for Passover PDF E-mail
Written by Launie Kettler   
Friday, 15 April 2011 19:33

(Originally published on Crasstalk)

What is a shitzka, a goy, a lapsed Catholic doing writing a Passover recipe? Well, because it's a chance to delve into history that's not my own, and hopefully become a more knowledgeable friend.

In search of the perfect Lanzhou pulled-noodle cilantro soup (Lanzhou la mian) PDF E-mail
Written by Jedd Kettler   
Friday, 08 April 2011 19:02

lanzhou lamian soup, la mian, spicy cilantro soup, chinese soup, lanzhou soup, spicy pulled-noodle soupThere are 100 or more things that I miss from the year I spent in China back in 1991-1992, but there are few things I've ached for more than the intensely spicy, cilantro Lanzhou noodle soup (兰州拉面) I ate on the streets of Beijing.

I'd put in my order, watch the artist at work - stretching, twisting and slapping my noodles into long, wide strips before tossing them into a large vat of water heated over the ubiquitous coal fires of the city. Minutes later he would lift them out in a cloud of steam and drop them in a large bowl, asking bluntly, "Hot or not hot?" "Hot," I would answer, and he would toss a bit of la jiao jiang on top of the fresh noodles, followed by a few short strands of pre-cooked beef and a healthy handful of cilantro. This beautiful mound of food would then be doused with a thin, dark broth.

I would bring it to my table on the sidewalk and crack open my warm Coke (refrigeration was not common at the time, though I'm sure this has changed since my stint in Beijing). Somehow the full flavors of the broth and the fresh cilantro found their way through the intense heat. Sweat on my forehead and the tingling of my lips, quickly going numb, were inevitable. Staring out at a dirty, flat, gray city on the other side of the world, slurping noodles and draining the last of the precious, fiery liquid - there was nothing better.


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