Teeny Tiny Kitchen

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TeenyTinyKitchen - Big Recipes, Tiny Kitchen - Jedd & Launie Kettler
Farmers Market Saturday: Braised Summer Scallions and Baby Onions PDF E-mail
Written by Launie Kettler   
Tuesday, 30 July 2013 00:00

Between our CSA and our addiction to the farmers market, we have an embarrassment of riches right now. And two of the ingredients we are loving at the moment are baby onions and farm fresh scallions that are so big that they can nearly double as leeks.

Which led us to want to braise them.

After they were braised, the onions and scallions were bright and a little lemony from the wine, and very decadent from the butter.

It was a good combination.

These items aren't available all year long, in fact they're not even available all summer long. So, we're enjoying playing with them while they're in season.

 
Spicy Sesame Kale Slaw PDF E-mail
Written by Launie Kettler   
Saturday, 27 July 2013 10:16

 

 

 

On the 4th of July I was completely oblivious to the holiday. Jedd was at work, and I was doing boring (but necessary) things like paying bills and doing housework.

 

Not that I really minded the chores, because I had a Raising Hope marathon on all day while I washed windows and kept the car insured.

 

And if there's any show that makes me laugh harder than Raising Hope, I can't think of it. The show is so funny that I woke myself up laughing one morning while sleep-remembering this dialogue:

 

Burt Chance: “If she's scared of spiders she's sleeping in the wrong house. We have so many spiders that I've named a few. Speaking of that, I ran into Arlo in the hallway the other day along with 3 of his kids and his wife. What's her name? I can never remember.”

 

Here's another classic line: “I put my harmonica in the freezer because I thought it would be more refreshing to play that way.”

 

The show really is genius.

 

But, once I had the house and finances in order I remembered the date – and I thought I should make something appropriately festive.

 

Which this salad is.

 

It's spicy and crunchy, and the aroma of the sesame oil was magical. And Jedd and I politely fought over the last few bites.

 

Last Updated on Saturday, 27 July 2013 10:33
 
Highbrow/Lowbrow Spicy Saffron Chicken with Turmeric Rice PDF E-mail
Written by Launie Kettler   
Sunday, 14 July 2013 14:33

 

Okay, so the title of this post is a little misleading, because turmeric isn't really “lowbrow.”

 

But for years I've thought of it as “saffron coloring for the fiscally challenged.” I love to use it in rice because it makes it so bright and cheerful for pennies a batch.

 

It's also good for you – which makes it pretty much a win/win.

 

Then over Christmas I was gifted with a good sized amount of saffron.

 

Saffron! The most expensive spice in the world!

 

I've been hoarding it because...well, it's the most expensive spice in the world.

 

Then I decided to bust it out of the confines of the spice drawer, and have some fun with it. It wasn't doing anyone any good by being treated as too precious to cook with.

 

 
Freezing Summer Herbs: A Present to “January Us” from “July Us” PDF E-mail
Written by Launie Kettler   
Sunday, 07 July 2013 09:21

 

 

 

When it comes to motivation I often find the needs of “Today Me” facing off with the interests of “Tomorrow Me.”

 

For instance, the thought “I don't feel like doing dishes tonight. I'll do them tomorrow,” is almost always followed by, “But, wouldn't 'Tomorrow Launie' rather have them done tonight? I mean – come on. It's nighttime! You can pour a glass of wine and crank some Port O'Brien songs while cleaning. 'Tomorrow Launie' will be busy with work projects, and she's going to be grumpy at you if she needs to wash dishes to make breakfast. Be a pal, do them for her tonight!”

 

And usually that little motivational speech will get me off the couch and into the kitchen.

 

Today's trip from the farmer's market brought the same type of argument.

 

“Oooh, those herbs are so pretty! But, I'm feeling lazy. I'll just put them in the fridge and process them tomorrow.”

 

 

Then my “today vs. tomorrow” voice kicked in.

 

“One of your favorite things about summer is having bouquets of fresh herbs in little jars around the kitchen. Just strip off a couple of inches of herbs from the bottom of the stem, wash them, dry them and then freeze them for winter. Trust me on this, you'll thank yourself once you get this taken care of. And then every time you walk into the kitchen tonight you'll smell fresh mint, oregano and thyme. Bonus: You'll have some summer bounty in the freezer. It's like money in the bank!”

 

 

I listened to my own voice of reason, and now the kitchen smells divine.

 

 
Parsley Gazpacho PDF E-mail
Written by Launie Kettler   
Friday, 05 July 2013 12:48

 

I love salad for breakfast. Up until a few years ago I thought this made me a little odd. I had been mocked enough by roommates and friends that I learned to keep my fondness for morning salads to myself. I can't tell you how many times in various situations, I'd had this conversation with people:

 

“What are you making?”

 

“Salad.”

 

“That's weird!”

 

“No, it's not 'weird.”

 

“Yes, it is. Who eats vegetables in the morning?”

 

“What are you putting in your eggs?”

 

“Onion, peppers and...salad in the morning is still weird.”

 

Cut to me wanting to slam something, but - instead - reaching for salad dressing.

 

(Jedd knows though, and he doesn't think that it's strange – which is one of the reasons that I like him.)

 

Then we spent the week with some friends in Brooklyn in 2008, and I found out I wasn't alone in my a.m., salad love at all.

 

It was wonderful.

 

We had woken up in shifts and all made our way to the coffee pot, when our hosts offered to make eggs. And then they asked if we wanted a tossed salad too.

 

“Wha?” I asked.

 

I could tell that they were a little nervous that I was mocking them - until I jumped up from the floor, skidded on the NYT section that I had splayed out in front of me, tripped over their cat and flew into their arms.

 

“You like tossed salad in the morning too?!?” I said. “That's fantastic”

 

Then we had a lovely breakfast of baby greens, cucumber, cherry tomatoes, scallions and a dill vinaigrette.

 

It was a good way to start the vacation.

 

I thought of that trip to Brooklyn the other day, when I woke up and had gazpacho for breakfast.

 

It was sweet, tart, savory, crunchy and a little spicy.

 

In other words, the perfect way to start the day.

 

 
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