Teeny Tiny Kitchen

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TeenyTinyKitchen - Big Recipes, Tiny Kitchen - Jedd & Launie Kettler
Spicy Broccoli Rabe, Sausage and Bell Pepper Saute PDF E-mail
Written by Launie Kettler   
Tuesday, 09 April 2013 16:14


Two weeks ago, Jedd and I packed our bags and headed to Maine for two nights and one glorious day of hanging out on the beach. Sure, early April isn't the warmest time to play near the ocean – but we were lucky enough to have the sun shining and temperatures that were in the upper 50s.



In other words, it was perfect.


Because it was in the off-season, it was just us and the people who lived there. In fact, it was so “off-season” that we were the only people staying in the motel. Even the office closed after 9 p.m.


Have you ever been the only people in a motel on the beach with a full moon and an empty parking lot? It's eerie and awesome at the same time.



But the lack of tourists didn't mean that everything was closed. We had some great meals and chatted with cool bartenders and wait staff while we dined.


And this meal was inspired by a soup that Jedd had at a – there's no other way to put this – bizarre sports bar that was open for breakfast, lunch and dinner. The reason I describe it as “bizarre” is because I've opened and closed places that serve alcohol, and trust me on this, the guy who's there until last call isn't necessarily the person I would want to see stroll in for eggs benedict five hours later.


That might be just me, though.


So, that's what I was pondering while I ate the greatest turkey club sandwich of my life, and Jedd had a soup loaded with sausage and greens.


While he happily ate his soup, it dawned on me that a spicy sausage and broccoli rabe saute would make an excellent side-dish.


Happy Spring! Tomato Ricotta Tart PDF E-mail
Written by Launie Kettler   
Monday, 01 April 2013 14:47


Spring is in the air. I can say that with authority because when I walked around town doing errands today, I kept running into friends and acquaintances who all said, “Spring is in the air!”


See, I told you I was authoritative.


Street chats aside, the other reason I know that we're heading into spring is because the grocery stores are filled with amazing vegetables. Vegetables that are so pretty that I was giddy when I put them in my basket. Crisp little green asparagus stalks, pure white asparagus, sassy broccoli rabe bundles, and - joy of joys – organic cherry tomatoes that looked like they came straight from the farmer's market.


Tomatoes and I have a rough relationship in the winter. After hearing the Splendid Table show where they discussed how buying plum tomatoes is giving money to slave traders – well, let's just say I eye them warily. (No joke by the way. I've linked to the episode and you really should listen to it. It's mind blowing. Seriously.)


So, in the dark days of winter I buy hydroponic tomatoes and hope for the best. But, when I saw this container of tomatoes I was thrilled. In my mind's eye I saw them in a variety of recipes, but first I saw them in a herby ricotta pie with fresh dill and cheddar.


Note: There's also dill in the pie dough. That's because around our small kitchen we have a phrase: “There's no such thing as too much dill.”


Teriyaki Sauce: It's the Gift That Keeps on Giving PDF E-mail
Written by Launie Kettler   
Sunday, 24 March 2013 18:57



A few weeks ago Jedd and I went out to dinner, which is a rarity for us. I write about food for paychecks, so I cook several times a day. Although what we have in the fridge by the end of the day may not make sense as a full meal, it's generally what we stick with.


What's for dinner?”


Well, we have fish picatta, cranberry maple granola and fresh barbecue sauce.”


Sounds good.”


So, when we went out for dinner, I ordered my favorite restaurant meal - teriyaki chicken. As we sat at the bar nursing drinks waiting to be seated, Jedd said, “Have you ever made teriyaki sauce for Teeny?”

It's Beautiful and Spicy: Ugli Fruit and Mango Salsa PDF E-mail
Written by Launie Kettler   
Monday, 11 March 2013 21:00


As we've established on these pages, I'm a cheap date. I don't need flowers or chocolate to make my day. But I am a sucker for a new ingredient. So, when Jedd brought me home an ugli fruit the other day I couldn't wait to use it.


In case you've never heard of these guys before (and I hadn't) they're a grapefruit, nectarine and orange hybrid.

I generally mock the term “twofer,” but this is a “threefer” that I can get behind.

They're also easy to work with, because they have large segments. Because of that, all you need to do is slice an ugli fruit segment down the middle and it easily turns inside out - releasing its juice and fruit.

I have to warn you, this isn't the cleanest recipe in the world to make. My hands were coated with juice almost immediately (especially after peeling the mango) but the final product was totally worth it. The salsa is flavorful, spicy and fresh.

The salsa is also great on chicken or as a spicy breakfast salad.


Frozen Grapes: They're Like Candy PDF E-mail
Written by Launie Kettler   
Friday, 15 February 2013 22:50


Last week I was talking with my mother when she asked if I had ever eaten frozen grapes. I told her that I hadn't, and in fact I'd never even heard of them.


She made them sound appetizing as a sweet snack or as a “grape cube” in a drink. So, when I went to the grocery store yesterday I decided to pick up a batch that were on sale. When I reached for the bag, I had a conversation from a book pop into my head.


“We can take a shorter drive," Laura answered. "But we want to go to Lake Henry. This is about our last chance for wild grapes, now they are frosted,"Almanzo told her.


That's when I remembered that I had read about frozen grapes in These Happy Golden Years, my favorite Laura Ingalls Wilder book.


(Yes, I'm a grown woman who can quote Little House books. Don't judge me.)


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