Teeny Tiny Kitchen

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TeenyTinyKitchen - Big Recipes, Tiny Kitchen - Jedd & Launie Kettler
Now things are really getting interesting - third CSA of the season PDF E-mail
Written by Launie Kettler   
Friday, 15 July 2011 11:27

Oh, it's on. Yesterday we picked up our 3rd Maplewood Organics CSA of the season, and although we're not officially overwhelmed for space, we are going to be eating a lot of vegetables over the weekend. We received: green leaf lettuce, white radishes, new potatoes, red radishes, raspberries, swiss chard, a yellow squash and kale.

 
Carciofi Alla Giudia (Jewish-Style Fried Artichokes) PDF E-mail
Written by Launie Kettler   
Wednesday, 13 July 2011 19:58

 


In 1555, Pope Paul IV decreed that all Roman Jews must live in a ghetto in Rome. His reasoning was as follows: "As it is completely absurd and improper in the utmost that the Jews, who through their own fault were condemned by God to eternal servitude..."


Not only did he condemn Jews to live in a ghetto, he also (in a bit of brutal foreshadowing) forced men to wear yellow hats and women to wear yellow shawls. Jewish men were also not to be called “Signor,” there was only one synagogue allowed in the ghetto, and residents could only earn a living by selling second hand clothes. There were only two gates in the ghetto, there was a curfew, and the gates were locked at night.


Food and water was scarce in the Jewish Ghetto, and frying in olive oil became a frequent method of food preparation.


And this dish, Carciofi Alla Giudia (Jewish-Style Fried Artichokes) was a mainstay for the people locked behind gates in the ghetto, because artichokes were plentiful.

 

 
Garlic scape pesto on grilled scallops PDF E-mail
Written by Launie Kettler   
Tuesday, 12 July 2011 15:32

We received a bunch of garlic scapes in our CSA a couple of weeks ago and we are getting more this week. But, I don't get to enjoy the garlic fun. For some reason I just really have never acquired a taste for it. But, I made this pesto for Jedd and he was as happy as a garlic lover could be. He loved the citrus playing off of the garlic with the nuts and cheese bringing up the rear. The meal also had the bonus of being just the right size for a hot summer night.

 
Gazpacho with poblanos PDF E-mail
Written by Launie Kettler   
Sunday, 10 July 2011 12:30

 

I had been asked to bring a dish to a gathering. Looking around the kitchen I realized that I had 4 beautiful heirloom tomatoes that were begging to be used, and an English cucumber that was begging me to do something other than douse it in vinegar. (Cucumber soaked in vinegar is my “midnight snack.”)

 

So I decided to make gazpacho.

 

Gazpacho is one of those dishes that I forget – I haven't made it in a couple of years. And I don't know why, because when I tasted my finished chilled soup I felt very resentful that I had to share it.

 

But, my mother's skill at parenting guided my hand as I poured the gazpacho into the plastic container.

 

Sharing is the right thing to do.

 

 
Barbecued pork with dried apricot couscous PDF E-mail
Written by Launie Kettler   
Friday, 08 July 2011 17:48

 

Once I made Kelee's barbecue sauce, I was excited. I hadn't had that southern treat in 10 months. Why did it take me so long? It was delicious, spicy and savory with a hint of sweetness. The sweetness prompted me to look through our cupboard for something different to have as a side dish.

 

And I saw a package of dried apricots on the shelf below couscous. Then I remembered the baby green onions/scallions we had left from our CSA.

 

The side dish just created itself.

 

 
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