Teeny Tiny Kitchen

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TeenyTinyKitchen - Big Recipes, Tiny Kitchen - Jedd & Launie Kettler
A Cheddar Cheese Ball That's Almost a Gift Itseslf PDF E-mail
Written by Launie Kettler   
Sunday, 25 November 2012 16:41

 

 

The secret arrow in my holiday quiver is this cheddar cheese ball. It's simple to make, is incredibly addictive and can even make uneven gift giving seem on par. It's kind of magical that way.

 

For instance, my cousin gave us a DVD player (with Wi-Fi!) as an early Christmas present. I was stunned by the gift, and giddy as a schoolgirl. But, I wasn't prepared for a gift exchange the night before Thanksgiving. However I had made her a cheese ball as a surprise.

 

When I lamented the fact that the only thing I had for her was the cheese ball her face lit up.

 

“No, no this is awesome!

 

Of course I'm going to get her a real gift, but from the look on her face I think she already believes that she's received a present.

 

Here's the recipe, I hope you enjoy it too.

 

 
A Thanksgiving Menu with the Perfect Wine Pairings PDF E-mail
Written by Colleen Brosnan   
Monday, 19 November 2012 15:50

 

(Editors' Note: Planning a full Thanksgiving menu can be a formidable challenge. Picking just the right wines to serve with that feast can be equally challenging - especially if you don't want to break the bank. So, to help make your Thanksgiving dinner a success, we've joined forces with our friend and wine-pairing guru, Colleen Brosnan, to take some of the pressure off of you.

Colleen - who has developed wine lists for several NYC restaurants - has taken her knack for finding wines which taste far better than their price tags and combined it with recipes culled from Teeny Tiny Kitchen to make a menu of traditional dishes, classics with a twist, her own criminally good pumpkin pie recipe, and a well-priced wine list to tie it all together. Whether you're cooking an entire four-course dinner or just bringing a few dishes home for the holidays, these dishes and Colleen's wine pairings will help you bring your best to the table.

Also, keep an eye out for another upcoming collaboration with Colleen - our wine and food gift-giving guide to help you cook and pour your way through the holidays. Thanks for playing, Colleen.)


Launie, Jedd and I have been chatting about working on something together for a few months. Then life became crazy and busy for all of us and it just never got done. This is our first attempt to meld our passions into a fabulous Thanksgiving meal, fit for a king. Although “fit for a president” is probably more appropriate, it just doesn’t have the same ring to it.


I combed through the best of Teen Tiny Kitchen’s recipes and came up with this wonderful Thanksgiving feast and then paired them up with some wines for each course.  I love small production vineyards, but those wines often aren’t sold nationwide. So for this post, I went out of my way to be sure that the wines I chose would be readily available in many regions of the US.

 
From Gnarly Root to Powerful Condiment: The Perils and Beauties of Homemade Horseradish PDF E-mail
Written by Jedd Kettler   
Sunday, 18 November 2012 18:43

 

Gas masks, protective goggles and amazing food. Those ideas seem incongruous.

 

Or so I thought years ago, before I met Launie and before I heard the details of her family's tradition of making horseradish from scratch. The first time Launie told me stories about members of her family donning gas masks to protect themselves from the intense fumes of the horseradish-preparation process, I was convinced it was just my favorite raconteur indulging her imagination for comedic and dramatic effect. I mean, everyone knows horseradish packs a punch. Why tell tall tales?

 

I was just naive, though. When you cut below the outer skin of a horseradish root, enzymes begin to break down and that famous and much-loved aroma is released. That aroma, though, is much more intense during the preparation than it is when you open a jar of the finished product. It attacks both your eyes and your nose and it's not for the faint of heart. While Launie's description of members of her family wearing gas masks may have been a slight exaggeration, it's not much of one. They wore air-tight goggles. (See the description that Ginny, Launie's mother, gives below.) Launie can be forgiven a little literary license: Making homemade horseradish is serious business and so are the delectably intense results.

 

 

You might think you're a knowledgeable connoisseur of horseradish. You might use it in everything from a mustard dip to a Bloody Mary or a borscht to a cocktail sauce. You might think you understand the powerful, sinus-clearing properties of this distinctive ingredient. But if you've only used store-bought horseradish, you don't know the half of it.

 

Making horseradish is to cutting onions as skydiving from the edge of the atmosphere is to jumping off a ladder. While a gas mask might not be necessary, it doesn't seem unreasonable.

 

 
Candied Almonds with Sea Salt: A sweet surprise in an Apple, Bacon and Blue Cheese Salad PDF E-mail
Written by Launie Kettler   
Friday, 16 November 2012 13:02

 

 

 

I'm not a big fan of sweets other than fruit, and I'm also not a huge blue cheese fan. But, the combination of sugar-coated almonds and blue cheese in this salad elevates both ingredients. It's ridiculously good.

 

Ridiculously. Good.

 

I've been trying to really get into blue cheese for over a decade. Sometimes I enjoy it in a dish, and other times its power overwhelms the things it should compliment.

 

Jedd on the other hand is simply squeamish about the idea of eating moldy cheese, which isn't unreasonable. When the subject comes up he's been known to turn indignant. “It's moldy cheese! Why would you eat something like that?” And that always reminds me of our friend Emily and a conversation we had once about meatloaf. “It's a loaf. Of meat. Why would anyone eat a loaf of meat?!?”

 

So, I understand if you're not a blue cheese fan and the combination doesn't sound fantastic. But it is. Jedd wasn't even indignant, although he was wary. However, the salad won us both over. The cheese and bacon are salty and they play off of the sweetness of the apples while the brown sugar-coated almonds and the tart vinaigrette bind it together perfectly.

 

Another great thing about this salad is that it's a show stopper without showing off. There's just a few nuts and only about a tablespoon of cheese so the real star is the apples.

 

First, though, lets make those delectable almonds, which kind of turned me into a candy-snacking fiend.

 
An Early Birthday Present: Light and Cheese Crackers with Scallions, Jalapenos and Olives PDF E-mail
Written by Launie Kettler   
Monday, 12 November 2012 15:06

 

I'm going to divulge a deep and dirty secret about being a food blogger. We live and die by daylight. Artificial overhead light ruins the look of food and the right light is tricky.

 

So, when the fall/winter light disappears by 3 p.m. in our north-facing apartment, it's difficult to take photos. Although, I do foolish things to still keep shooting. I've taken photos in the dark with the camera on a tripod - which can help. And I've tripped over our cats to get to the tripod, in the dark because I have to shut off all of the lights in the room to get the last glimpse of sunlight before twilight, without any incandescent light to confuse the camera.

 

“Ow, ow, ow.” Silly cats and coffee table.

 

And because I've been picking up a lot of food writing jobs with deadlines that don't necessarily coincide with weather, it's been getting ridiculous to keep up with the daylight.

 

So, a couple of weeks ago I said to Jedd: “I would love studio lights so that I can take photos past three o'clock in the afternoon.”

 

The next day he was home from work and watched me frantically cook and photograph a dish for a client before dusk, and then he got...weird.

 

 
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