Teeny Tiny Kitchen

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TeenyTinyKitchen - Big Recipes, Tiny Kitchen - Jedd & Launie Kettler
Purple Potato and Chorizo Frittata PDF E-mail
Written by Launie Kettler   
Sunday, 22 December 2013 23:09

 

The other day I was cleaning out our cabinets and I found two little purple potatoes from the fall. Purple potatoes! They're one of my favorite treats of the autumn. It was like a little gift from October. Since they were such a treat, I decided to pair them with chroizo that I'd bought for a Christmas batch of Paella.

 

And since I already had Spain on the brain, I decided to make a frittata that had the feel of the Costa del Sol.

 

This frittata would be perfect for a Christmas or New Year's brunch. It's simple enough to saute the sausage, potatoes and peppers ahead of time, and then just assemble it for the oven the morning of.

 

Substitute in red potatoes for the purple ones if that's what you have on hand, and andouille would be delicious if you don't have chorizo.

 

 
Roasted Tomato and Ricotta Crostini PDF E-mail
Written by Launie Kettler   
Saturday, 30 November 2013 14:38

 

 

You've had it happen. I've had it happen. At some point before dinnertime, you realize that you have no idea what to make. And you kind of don't care whether it's comfort food or just plain rice. You just need something in your belly. But what happens when there's really not a lot in the kitchen? Well, sometimes you get really lucky.

 

I reuse old plastic containers for leftovers – empty cottage cheese, ricotta and sour cream containers are perfect. They work just as well as expensive Tupperware and it's more eco-friendly. Normally, I mark the top of all the containers with whatever leftover I put in them, but I kept seeing this one ricotta container without the telltale masking tape description. So I was wary of the container I had forgotten to mark, and just kept moving it around without dealing with the contents. I knew it couldn't actually be ricotta, because I hadn't bought any for awhile - and we can go through a container of ricotta in a night.

 

Then the other night I was searching for something for dinner, and the pickings were slim. Two nearly imploded tomatoes in the fruit basket. One onion. Some shriveled herbs in the fridge. And that pesky ricotta container that I was sure held some old gravy or couscous. I picked it up to throw it out and noticed it was heavy.

 

And it wasn't some weird overlooked leftovers, it was ricotta. Sweet, sweet, you-can-make-practically- anything-as-long-as-you-have-it ricotta. And it had two weeks to go before the “use by” date.

 

Bonus: I had some sourdough bread in the freezer.

 

So, within 5 minutes I had a plan for dinner.

 

Jedd walked through the door with a bottle of wine and in half an hour we had dinner on the table and a glass of inexpensive – but really good - wine* in our hands.

 

And I thought to myself, “This is how you win a Thursday night.”

 

*Pepperwood Pinot Noir, is less than 6 dollars a bottle and it's ridiculously good. Note: I'm not a shill for the company, but hey – I'm open to the idea. Call me.

 

 
Brussels Sprouts with Lemon and Cranberries PDF E-mail
Written by Launie Kettler   
Saturday, 23 November 2013 00:14

 

 

Hello November. How's it going? You're looking a little gray and drab. But, you still have amazing produce and I'm not about to turn down all you have to offer.

 

Especially when you provide me with fresh brussels sprouts.

 

And I do love brussels sprouts.

 

So does Jedd, as it turns out.

 

A few years ago I realized I hadn't eaten brussels sprouts since I lived at home with my parents – in the early 90's – and I decided to buy some. I mentioned that to Jedd and he became ridiculously happy.

 

“I love those!”

 

So, for 15 years I had erroneously assumed he didn't like these cute little vegetables. And apparently, he had assumed the same of me. You know what they say about people who “assume,” it does make an ass out of you and me.

 

For the rest of the winter we ate brussels sprouts 3-4 times a week. I'm not saying that we were obsessed over making up for lost time, but we sure did eat a lot of them.

 

And roasting them with lemon quickly became my favorite way of preparing them. It even surpassed my childhood favorite of brussels sprouts tossed with vinegar. The sprouts are caramelized and tangy. If you have them on hand, cranberries are a wonderful addition too. They add sweetness to the dish.

 

This would be a pretty addition to the Thanksgiving table, or just a Wednesday night meal.

 
Fall Greens and Cauliflower Gratin PDF E-mail
Written by Launie Kettler   
Monday, 04 November 2013 09:33

 

 

There are some recipe ideas that get into your head and linger there like a constant daydream. For me it was the idea of putting greens and cauliflower together in a creamy cheese sauce. I was slammed with work and didn't have the energy to get into the kitchen for awhile, but I promised myself that the first thing I'd make would be this dish.

 

Also, it was the last of our Northwestern Farmers Market greens and I wanted them to go out with a bang. A big bang.

 

And the gratin was everything I'd hoped it would be. The top was crunchy, the filling was decadent. All in all, it was a delicious meal to enjoy with a glass of wine while the wind howled and rattled the windows.

 

Hello November, it's nice to see you too.

 
Chicken Enchiladas with Roasted Mini Tomatillo Sauce PDF E-mail
Written by Launie Kettler   
Tuesday, 15 October 2013 23:08

 

 

My friend Kelee knows the way to my heart. In the last week she's given me a pint of mini tomatillos and a shopping bag of kale. How great is that? And combined with the haul I took in at the farmers market and some fun extras we grabbed at a local farm stand – well, let's just say I'm a grinning fool.

 

A grinning fool.

 

 

Then the weather turned colder and my smile got even bigger, because that means it's officially Oven Season! Which is one of my favorites, along with Garden Season, Fall Television Season and Holiday Season.

 

 
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