Teeny Tiny Kitchen

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TeenyTinyKitchen - Big Recipes, Tiny Kitchen - Jedd & Launie Kettler
Squash and tomato gratin PDF E-mail
Written by Launie Kettler   
Tuesday, 23 August 2011 18:17

We're lucky in the summer because not only do we have a CSA, Jedd's father has a big vegetable garden too and he likes to share his bounty. On Friday he gave us a bag of tomatoes and summer squash that were perfectly ripe. But by Sunday night when I went to use some of the tomatoes they were really ripe – and I knew that I needed to use them or lose them.

 

And no one wants to lose beautiful cherry tomatoes.

 

So I decided to make a quick vegetable gratin with a crunchy, cheesy topping. The tomatoes and squash were bright and flavorful, the sharp cheddar cheese topping made it into every bite, and the wine created a delicious sauce.

 
Roasted cauliflower and potato soup with parmesan crackers PDF E-mail
Written by Launie Kettler   
Tuesday, 23 August 2011 19:10

In our last CSA we received 2 little heads of cauliflower and somehow they got lost in our refrigerator. Actually, it was my own fault - I didn't put them with the rest of our haul. They were so cute that I kept them on the top shelf, in the disastrous mythical “safe place” where things go to get lost.

 

In this case they were just buried behind cranberry juice, a large container of ricotta and a container of tahini. When I discovered them yesterday they were a little worse for age, a little droopy, a little sad looking. Now, do you know what else is a little droopy? Roasted vegetables. So, I decided that roasting them would help refresh them. I threw some potatoes in the roasting pan too, and then made the duo into a lovely soup.

 

But, since the cauliflower had been neglected for a couple of weeks, I wanted to dress them up and give them the send off they deserve. In this case with my friend Emily's recipe for parmesan crackers. She first made them for a party Jedd and I hosted a few years ago and I don't want to exaggerate ... but they were gone from her platter in .000002 seconds. They're that good.

 
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.

 
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