Teeny Tiny Kitchen

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TeenyTinyKitchen - Big Recipes, Tiny Kitchen - Jedd & Launie Kettler
Amazing Homemade Butter in the Food Processor PDF E-mail
Written by Launie Kettler   
Sunday, 18 May 2014 15:40


If you know me even slightly, you'll know that I'm as sentimental as the day is long. So, when my grandmother gave me a little butter churn, I promptly put in on my “cherished kitchen items” shelf.


I have cause for getting a little misty in this case though. The reason I received the gift is because my grandmother is leaving the farm where she and my late grandfather dwelled for well over half a century. There's nothing horrible going on and she's fine - it was just time for her to get a little extra TLC.


However, that doesn't make it easier to see this house I love slowly get removed from the possessions that make up tangible memories. This guy lived in the kitchen on top of her cabinet. Isn't it cheerful looking?



She and Grandpa were crazed garage sale enthusiasts, and that's where she found it probably 30 years ago. It's been part of the character of her kitchen for as long as I can remember.


So, with the gift in hand, my mind turned obviously turned to homemade butter.


However, I was also terrified of hurting the glass churn. Which meant that if I was going to make butter, I was going to do it in a new fangled fashion - in the food processor.


The process itself is incredibly simple, and makes wonderfully sweet butter. I kept this unsalted, because I thought it would be more fun to add finishing salt while eating it on bread.


Or even better, buttered radishes. Buttered radishes with sea salt are amazing and they make perfect summer food. And with the snow gone, the flowers starting to peek up and the weather in the 70s – summer was where my mind was headed.


Maple Chipotle Barbecue Sauce PDF E-mail
Written by Launie Kettler   
Tuesday, 29 April 2014 21:45



I'm spoiled in a lot of ways. Not the least of which is that I have family “in the biz.” Well, not that business. No, they're not actors or in show business at all, but they are in the sugaring business.


And oh, the wonderful maple syrup they give me that's boiled in that sugaring shack on the hill. This year the cold spring didn't help the sap flow, and I fully anticipated not getting a bottle of syrup at all. But, sure enough. My mother called me and said the wonderful phrase, “Uncle Fred has a bottle of syrup for you.”


Because syrup from my family is such an awesome commodity, I hoard it like crazy. But knowing that some new syrup was coming my way, prompted me to run into the kitchen and play a little more freely with last year's batch.


I'd been craving barbecue – something. So I pulled pork chops out of the freezer and boom! We had grilled pork with an incredibly spicy and sweet barbecue sauce for dinner. Note, when I say “spicy” that's not a joke. This will make your eyes bulge, and then notes from the sweet maple syrup level it out. If you're not really into hot barbecue sauce, you may just want to use one chipotle. But wow. I'm giving a batch of this to my uncle and aunt in exchange for the new bottle of syrup. I can't get enough of this sauce.


Springtime Chicken and Purple Carrot Stew PDF E-mail
Written by Launie Kettler   
Saturday, 26 April 2014 10:48


Hello April! The snow has finally disappeared from the roadside and sidewalks.


It's glorious.


And here's a little recipe that celebrates the flavor of spring, because man oh man. It's been a long winter. In fact, just after the last snow hit, we went to visit some friends in Burlington for appetizers and drinks. When we walked into their kitchen, I saw the most amazing things sitting next to the hummus. Purple carrots! What a wonderful thing to spot after the last snow shower of the winter.


I genuinely became overcome with emotion seeing those carrots, because they were so beautiful and everything else felt so dreary.


Our friends took pity on me, and gave me some carrots to take home with me. (Or maybe they thought that I'd become genuinely unhinged, and they gave me some to keep me calm. Tomato, tomahto.)


And I concocted this incredibly delicious stew with them. The aroma of this simple stew kept pulling me into the kitchen to “taste test” it for seasoning, even though I hadn't added anything in the meantime. Taste test, taste test, mmmm, mmmm, mmmm.


Dilled Asparagus, Leek and Parmesan Tart PDF E-mail
Written by Launie Kettler   
Saturday, 12 April 2014 22:07


I had a friend over for dinner the other night, and I had the joy of turning her onto puff pastry. It was like Christmas morning when we were kids.


“Ooooh, it's so pretty!”


Yes, it was.


Puff pastry is magical because it can elevate the simplest ingredients into a full-on art presentation. Oh, and it takes little-to-no time to come together.


Magic, indeed.


It's great to keep in the freezer for nights when you want a gorgeous meal that's light on prep. Sometimes I make puff pastry dishes for myself when Jedd has band practice and I'm craving an indulgent dinner. And that was how this tart came about. While he was rocking in the Cave of Legends, I was sipping a crisp malbec and diving into this crispy and lemony asparagus tart. And best of all was the look on his face when I gave him half this tart at midnight with a side salad.


“I was NOT expecting this!”


Fried Pickles with Horseradish Habanero Dipping Sauce PDF E-mail
Written by Launie Kettler   
Sunday, 16 March 2014 20:22


A few years ago a group of us had a “fried dinner” party at a friend's house. Fried chicken, fried okra and fried pickles were served, along with copious amounts of beer and wine. Our friends are southern, and they know how to fry. And we all know how to drink beer. It was a most excellent dinner party.


As delicious as everything was, the fried pickles were a revelation. I'd never even heard of them, let alone tasted the wonder that is deep fried dills. I wanted to eat the whole batch myself.


I'm not a huge fryer myself. It's too much of a mess. But, every once in awhile – Lordy, Lordy – this woman craves a good fried pickle. And the joy of this recipe is that it gives you big taste, without a big mess. You don't need a gazillion tons of oil, like with fried chicken or even oven rings, so the house doesn't smell like a fryer for days.


Also, you can cater the spices in the batter to your taste. I like using a Cajun seasoning and seasoned salt. However, you could just use black pepper and Frank's hot sauce or whatever else you have kicking around in the spice drawer.


This is the kind of appetizer that can make a boring or bad day a little brighter. Because fried pickles are happy food.


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