Teeny Tiny Kitchen

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TeenyTinyKitchen - Big Recipes, Tiny Kitchen - Jedd & Launie Kettler
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.

 

 
Singing in the Kitchen: Parsley, Sage, Rosemary and Thyme Dip PDF E-mail
Written by Launie Kettler   
Monday, 07 October 2013 14:03

 

 

 

My father cracks me up. He'll sing at the drop of a hat, and one of his favorites is a certain Simon and Garfunkel song. Because my mother and I both like to cook, we talk about ingredients when we get together – so we tend to set him up for musical interludes pretty easily.

 

Mom: “Launie, can you grab the parsley from the jar on the counter?”

Me: “Sure, do you need any other herbs?”

Dad: (Singing) “Are you going to Scarborough Fair? Parsley, sage, rosemary and thyme...”

Mom: (Trying to talk a little over Dad) “No, I think that's all we need.”

Me: “Sounds good.”

Dad: “Remember me to one who lives there...”

 

(At this point, Mom can't help herself so she chimes in and the two of them finish the line together.)

 

“She once was, a true love of mine.”

 

So, I laughed a little bit when I opened the refrigerator door the other day and saw...parsley and rosemary. I had thyme and sage in the freezer, so this dip created itself with the soundtrack of my parents singing in my ears.

 

(Although, I did deviate a little bit – I had some fresh oregano and scallions that were begging to chime in, too.)

 

And the combination of those herbs with cottage cheese and lemon juice created a bright and lively dip that was so good, that it replaced dinner that night.

 

Bonus: The dip came together in less time than it would take to sing a stanza of a certain song.

 

“Are you going to Scarborough Fair?”

 

 
Spicy Thai Basil Sauce PDF E-mail
Written by Launie Kettler   
Thursday, 26 September 2013 17:10

 

 

 

 

“I found Thai basil, I found Thai basil!” Jedd happily yelled when he walked through the door.

 

“Whut?” I asked looking up from the computer.

 

“I found it, I finally found it,” he said.

 

And, indeed, he finally had.

 

Thai basil doesn't seem that exotic an ingredient, but we've never seen it. We've checked grocery stores and health food co-ops, but we've just never been able to get our hands on it. So suddenly having a bunch of the slightly peppery basil to play with, felt a little daunting.

 

Then – of course – I fell prey to “Launie hoarding.” It had taken years and years of searching, so of course I wanted to make something spectacular with it. Which meant that I trimmed off the ends, and stuck it in a jar where it sat for two weeks.

 

Jedd was just as “hoard-ish.”

 

“We need to do something really special with it,” he said.

 

“I know, but what? Thai chicken? In a soup? What about a noodle dish?” I suggested.

 

“Any of those sound good,” he said.

 

Which should have given me direction, but instead made me more nervous about what to do with the precious bunch of herbs.

 

So, there it sat.

 

Finally, I decided to “seize the day” and combined it with some things in the fridge and the vegetable bowl to create a spicy sauce.

 

Which was a wise decision. Instead of blowing the whole batch on one dish, we've been eating the sauce on vegetable wraps, chicken, beef, rice and noodles. It's been the bedrock of our meals for the last few days because it's sweet, but salty, citrusy but hot.

 

If you only have sweet basil to play with, add some black pepper and a little fennel to mimic the taste.

 

 
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