Teeny Tiny Kitchen

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TeenyTinyKitchen - Big Recipes, Tiny Kitchen - Jedd & Launie Kettler
Clementine and Chocolate Scones with Orange Glaze PDF E-mail
Written by Launie Kettler   
Saturday, 25 January 2014 18:44


Our wedding anniversary earlier this week was as low key as it could possibly get. Jedd came home and napped, and then we watched The Middle and Nashville. But in between those shows, we made scones.


And they were excellent little scones!


We used leftover clementines from Christmas, and we grated some very dark chocolate that we had in the cupboard. (It was 30 below zero with the wind chill, so needless to say we were “shopping from the kitchen.”)


These were perfect with wine that night, and with tea the next morning.


There's pretty much no way you can go wrong with orange and chocolate!


Sweet Pepper and Fennel Chicken with White Wine Sauce PDF E-mail
Written by Launie Kettler   
Friday, 17 January 2014 19:00


I love meals like this. To me, they're “mic drop” dinners.


As in, “Womp, there it is!” (mic drop)


It's so simple to make, that you can start it a half an hour before your favorite television show and be sitting down by the time the credits roll. So, so, simple!


Granted, fennel might not be for everyone because of its anise flavor, but Jedd and I would happily eat it twice a day. The fennel is a little sweet so it pairs well with the bell peppers, and it loves a little heat which is why this saute has a decent amount of hot smoked paprika.


Use a good quality wine that you would like to drink for the dish. Enjoy the rest of it with the meal.


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.

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