Teeny Tiny Kitchen

In order to view this page you need Flash Player 9+ support!

Get Adobe Flash player

my foodgawker gallery

TeenyTinyKitchen - Big Recipes, Tiny Kitchen - Jedd & Launie Kettler
Mozzerella pie after hitting the batting cages PDF E-mail
Written by Launie Kettler   
Monday, 22 August 2011 17:29

Every year for our friend Steve's birthday we hit the batting cages. This year was no exception, but instead of going out to a bar for a post-batting cage drink, we went to Steve and his wife Erin's house for a little backyard get together.


And I thought I would make a mozzarella pie for the celebration. Sure, it's not standard barbecue fare, but I thought that it would travel well, reheat quickly, and feed a group of tired people.


It did all of that – and it was delicious.


But first, people needed to work up a sweat by hitting "nothing but homers."

Scalloped potatoes with smoked salt PDF E-mail
Written by Launie Kettler   
Wednesday, 17 August 2011 21:42

For Christmas this year, I bought Jedd smoked salt. It was nearly a lark (albeit not a cheap one) but once we broke into it we discovered its strong simplicity worked really well on potatoes.


In case you've never heard of it (and I hadn't until I saw it) smoked salt is just pacific sea salt smoked over alder wood. But read the label – some brands use chemicals to create the smoke flavor. That's not what you want, even if it is less expensive.


But smoked salt (sometimes referred to as Salish, after the first native American tribe who lived in the pacific northwest) is an amazing little treat.


This recipe also uses Neufchatel cream cheese which makes for a gentle and delicious creaminess when combined with the bite of the parmesan.

Spicy microwave popcorn PDF E-mail
Written by Launie Kettler   
Monday, 15 August 2011 21:39

When I was a little girl in the 70's my parents made popcorn every Sunday with Jiffy-Pop. When I was an adolescent in the 80's we made popcorn with our hot-air popper. When I was a teenager we made popcorn in the microwave in those little pre-fab bags. And now that I'm an adult I'm sending out a little shout-out to my parents with a popcorn technique I learned from Mark Bittman – just take a quarter cup of popcorn and microwave it in a plain paper bag. The joy of this technique is that it costs pennies a bag, and you can make it as plain or spicy as you want.


Remember the Orville Redenbacher “Mexican flavored” popcorn we used to buy? This is better.

Summer latkes are the fruit of zucchini wars PDF E-mail
Written by Launie Kettler   
Saturday, 13 August 2011 20:33

(A version of this post originally appeared on Let My People Grow.)

Ah, summer. The sun, the heat, the glorious fresh vegetables, and the curse of the zucchini.

We live in a rural area and “The Zucchini Game” is a fierce contest in August. People with gardens are over run with zucchini and they will do anything; 1) not to have to make another zucchini bread; and 2) not to let the zucchini go to waste. So as the growing season kicks into its highest gear, my friends and family play “hot potato” with bags of zucchini. In late summer, breaking and entering doesn’t mean people break into your house to steal from you. People will sneak into your house, and “gift” you with 5 pounds of zucchini and it’s up to you to figure out what to do with them.

But this year I'm being sneaky too. Why wait until December for latkes? I'm making summer latkes with my abundance of zucchini and carrots. And then to fully exact my revenge, I'm inviting friends and family over for a cocktail party where I will serve them. Mwa, ha, ha! My delicious revenge will be out of a hot frying pan and sprinkled with kosher salt.


Our CSA this week is so beautiful that we're just making it a photo essay PDF E-mail
Written by Launie Kettler   
Thursday, 11 August 2011 19:45

This is what we received in our Maplewood Organics CSA this week. In January I'm going to remember this week with jealousy.

Basil and thyme

<< Start < prev 51 52 53 54 55 56 57 58 59 60 next > End >>

Page 51 of 70
Website Hosted by Champlain Host