Ketler KitchenJekyll2019-08-24T16:04:34-04:00https://www.ketlerkitchen.com/Stephanie and David Ketlerhttps://www.ketlerkitchen.com/ketler.kitchen@gmail.com
https://www.ketlerkitchen.com/etc/spicy-update
https://www.ketlerkitchen.com/etc/spicy-update2018-04-10T00:00:00-00:002018-04-10T00:00:00-04:00Stephanie and David Ketlerhttps://www.ketlerkitchen.comketler.kitchen@gmail.com<p>D: An update on my spicy children (and tomatoey children) this week.</p>
<p>So there are definitely some takeaways from the germination process, it hasn’t gone <em>perfectly</em>:</p>
<ul>
<li>Should use a seedling heat mat, might bring up the germination rate/speed</li>
<li>Don’t skimp on the seeds used, don’t use 1 per seedling, bump that up, you can always buy more seeds</li>
</ul>
<p>Some of the breeds we went with didn’t germinate <em>at all</em> which is kind of disappointing. However, everything I really wanted to grow this year did, so we lucked out. The following has germinated and sprouted:</p>
<ul>
<li>Carolina Reaper</li>
<li>Chocolate Bhutlah</li>
<li>Habanero</li>
<li>Scotch Bonnet (peach)</li>
<li>Jalapeno (SO BIG)</li>
</ul>
<p>We’ve also added some Ruby Brandywine tomatoes (I want to give some plants to our FIL to grow this year), and some basil that you can see hiding in there.</p>
<p>So far not bad, given we’re now 3 weeks into growing, 4 weeks post planting the seeds. Pretty happy with how they’re coming along.</p>
<figure class="third">
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<p><a href="https://www.ketlerkitchen.com/etc/spicy-update">Spicy Babies Update</a> was originally published by Stephanie and David Ketler at <a href="https://www.ketlerkitchen.com">Ketler Kitchen</a> on April 10, 2018.</p>
https://www.ketlerkitchen.com/dinner/leg_of_lamb
https://www.ketlerkitchen.com/dinner/leg_of_lamb2018-04-04T00:00:00-00:002018-04-04T00:00:00-04:00Stephanie and David Ketlerhttps://www.ketlerkitchen.comketler.kitchen@gmail.com<p>S: I know, I know… another online recipe. But don’t you fret, David and I will be back into the recipe books soon. I have a couple of recipe books I’ve got in mind, and really want to dive into them soon.</p>
<p>BUT, I have a reason… I think. Leg of lamb… they usually take quite a bit of time. But as I was out for most of the day on Easter, and at Easter you do lamb, I wanted to find a recipe that didn’t take /too/ long. It did still take a bit of time, and we did eat later than normal… but it was worth it, I think. Bonus about this recipe? Very few ingredients required.</p>
<p>Ingredients:</p>
<ul>
<li>1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied</li>
<li>4 garlic cloves</li>
<li>1 tablespoon fine sea salt</li>
<li>2 tablespoons chopped fresh rosemary</li>
<li>1/2 teaspoon black pepper</li>
<li>1/4 cup dry red wine or beef broth</li>
</ul>
<p>Required:</p>
<ul>
<li>mortar and pestle</li>
<li>roasting pan</li>
</ul>
<p>Directions:</p>
<ul>
<li>Preheat oven to 350°F.</li>
<li>Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife</li>
<li>Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper.</li>
<li>Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.</li>
</ul>
<figure class="third">
<a href="https://www.ketlerkitchen.com/images/2018-04-04/DSC08416.jpg"><img src="https://www.ketlerkitchen.com/images/2018-04-04/DSC08416.jpg" /></a>
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</figure>
<ul>
<li>Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours.</li>
<li>Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).</li>
<li>Add wine/beef broth to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.
* If you want your sauce/gravy to be a bit thicker, in a separate ramekin, add 1 tsp of cornstarch to 2 tbsp of warm water. Mix it together, and add the mixture to the sauce. Stir it all together well, and cook it up for another few minutes to ensure cornstarch is cooked through.</li>
</ul>
<figure class="third">
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</figure>
<p>Verdict</p>
<p>S: I’m not going to lie. This is not the first time I’ve made this recipe. I love it a lot, and so far it hasn’t failed me as of yet. I did maybe add an extra tbsp of rosemary this time, as I really do love it so much. But otherwise, flavour is always delicious with this one. I get why the reviews are so awesome. Glad I picked this one.</p>
<p><a href="https://www.ketlerkitchen.com/dinner/leg_of_lamb">Leg of Lamb with Garlic and Rosemary</a> was originally published by Stephanie and David Ketler at <a href="https://www.ketlerkitchen.com">Ketler Kitchen</a> on April 04, 2018.</p>
https://www.ketlerkitchen.com/dinner/Spiced-Braised-Venison-with%20Chilli-and-Chocolate
https://www.ketlerkitchen.com/dinner/Spiced-Braised-Venison-with Chilli-and-Chocolate2018-03-26T00:00:00-00:002018-03-26T00:00:00-04:00Stephanie and David Ketlerhttps://www.ketlerkitchen.comketler.kitchen@gmail.com<p>S: My parents have a family friend who hunts. They gave my parents 2 packs of venison, and they had no idea what to do with it. So cue in the hubster and I. Since we love to cook, and we eat less asian food (I’m Chinese), clearly that means we know how to work with venison. Well we/I didn’t, but I was definitely up for the challenge. Thankfully, we were given 2 packs, so I could test out a recipe first on myself and the hubster… before subjecting my parents to it.</p>
<p>The one thing I wish I had known, before I bought everything to make this stew: that it was ground venison. Just the way it was packed, it definitely felt more like it was going to be a chunk of venison that I’d dice. Alas, that was not the case. But I persevered through it, and tweaked it to make it work. Huzzah using the good old noggin!</p>
<h2 id="ingredients">Ingredients##</h2>
<ul>
<li>2 tbsp vegetable oil</li>
<li>1½ kg diced stewing venison</li>
<li>3 large carrots, roughly chopped</li>
<li>1 onion, roughly chopped</li>
<li>4 cups of sliced cremini/white mushrooms*</li>
<li>3 med turnips, roughly chopped*</li>
<li>1 tbsp cumin seed</li>
<li>1 tsp ground coriander</li>
<li>a large pinch of chilli powder (or two)</li>
<li>1 small cinnamon stick</li>
<li>1 red chilli, whole (or a de-seeded habenaro)</li>
<li>1 heaped tbsp plain flour</li>
<li>500ml red wine</li>
<li>300ml beef stock</li>
<li>400g can chopped tomato</li>
<li>large thyme sprig</li>
<li>2 bay leaves</li>
<li>50g dark chocolate (more than 70% cocoa solids)</li>
</ul>
<p>*I felt that these ingredients were needed, to make it more of a substantial stew</p>
<h2 id="required">Required##</h2>
<p>Large flameproof casserole dish</p>
<p>**Large stock pot</p>
<p>**Casserole dish</p>
<h2 id="directions">Directions##</h2>
<ul>
<li>Pre-heat oven to 320F with Casserole dish inside.
**(Because our casserole dish is not flameproof, I used a large stock pot to do all my cooking, then transferred everything over to the Casserole dish)</li>
<li>Heat the oil in the large stock pot and brown the meat in batches (If you cannot fit it all in one layer). Put them to the side while cooking the veggies (The actual instructions tell you to add the veggies in and keep the meat in the dish. I didn’t want to overcook the meat, so I opted to bring it back in after the veggies).</li>
</ul>
<figure class="third">
<a href="https://www.ketlerkitchen.com/images/2018-03-26/DSC08346.jpg"><img src="https://www.ketlerkitchen.com/images/2018-03-26/DSC08346.jpg" /></a>
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</figure>
<ul>
<li>Add the vegetables into the pot and brown lightly, then stir in the spices, chilli and flour, and cook for a few mins.</li>
<li>Pour in the wine, stock and tomatoes, then add the herbs. Bring to a simmer.</li>
</ul>
<figure class="third">
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</figure>
<p>This is where things got interesting for me. I wanted to make sure the meat was equally distributed, so I layered.</p>
<ul>
<li>Take out the Casserole dish from the oven. Lay out half of the meat in the dish. Dish out half of the veggies and sauce into the dish. Put the rest of the meat in, and the veggies and sauce.</li>
<li>Cover with a lid (We have no lid for our casserole dish, so tin foil it was!) and put in the oven for 1 hr 30 mins, then remove the lid and cook for a further 1 hr until the meat is really tender.</li>
<li>Remove from the oven and leave to cool slightly, then stir in the chocolate and serve.
(My casserole dish was COMPLETELY filled up to the brim with delicious goodness. So for the sake of making it easier for us to put in the fridge after, and to be able to stir in the chocolate, I chucked everything from the casserole dish into a big glass bowl. Tossed in the chocolate, and mixed everything up).</li>
</ul>
<figure class="third">
<a href="https://www.ketlerkitchen.com/images/2018-03-26/DSC08362.jpg"><img src="https://www.ketlerkitchen.com/images/2018-03-26/DSC08362.jpg" /></a>
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<a href="https://www.ketlerkitchen.com/images/2018-03-26/DSC08373.jpg"><img src="https://www.ketlerkitchen.com/images/2018-03-26/DSC08373.jpg" /></a>
</figure>
<h2 id="verdict">Verdict##</h2>
<p>S: I’m still a little sad that we didn’t have actual chunks of venison… but I worked through it, and I’m really glad the venison meatballs worked out in this stew.
And on the note of the stew, so yum. I’ve been dying to try a savoury recipe that required some dark chocolate goodness. With that and the chilli, it really adds this extra dimension to the dish. I will note that I wish I had added the habenaro whole, as the kick wasn’t AS much of a kick that I wanted. Hubster and I definitely added a little bit of homemade hot sauce for some kick. But overall, it was delicious. I’m glad I added some more veggies.</p>
<p>D: The meatballs turned out well, I feel like probably better than chunk would have been. I thought the general flavour, as steph said was… too savory? It was a bit one note? As she said, I ended up adding a skimpy tsp of Ghost Pepper sauce to it to bring the spice level up, and that was delicious. It was really good, but kind of a general warm savoury, and I like more salt, more spice, something of the sort. 10/10 with the extra kick though, very good, and the meatballs turned out great. Chocolate added a lot of depth over a classic stew.</p>
<p><a href="https://www.ketlerkitchen.com/dinner/Spiced-Braised-Venison-with%20Chilli-and-Chocolate">Spiced Braised Venison with Chilli & Chocolate</a> was originally published by Stephanie and David Ketler at <a href="https://www.ketlerkitchen.com">Ketler Kitchen</a> on March 26, 2018.</p>
https://www.ketlerkitchen.com/etc/sprouting
https://www.ketlerkitchen.com/etc/sprouting2018-03-21T00:00:00-00:002018-03-21T00:00:00-04:00Stephanie and David Ketlerhttps://www.ketlerkitchen.comketler.kitchen@gmail.com<p>Getting some progress on the growth now, peppers have started coming up, and the tomatoes are growing like some kind of weed. Of note, I did add some tomatoes, btw. We’re doing Red Brandywine tomatoes; first time doing any kind of heirloom tomatoes, so that should be good, but the intertubes make it sound like they behave well in pots, so we’ll see. Sure are sprouting well.</p>
<p>So far we have:</p>
<ul>
<li>Carolina Reaper</li>
<li>Jalapeno</li>
<li>Scotch Bonnet</li>
<li>Tomatoes (less spicy)</li>
</ul>
<p>You’ll notice that there are suspiciously not grow-light looking bulbs in the pictures. Basically, my experiment is to see how well everything will grow with stuff one might have around the house; well, that and I’m cheap. So I’m using Philips Hue bulbs cranked up to 6500k colour temp to put them in line with grow bulbs, and using a simple Python script to schedule the lighting system.</p>
<p>The schedule is: 0600 - 2100 on, leaving 2100-0600 off (obviously) – giving a 15hr light cycle. I might bump that up another hour to 16 just to get more light into em, but it’s going okay so far. I may end up adding another bulb or two since I’m not super into how bright the setup is, I’m afraid they might want more light, and I’d rather they not end up leggy/not growing as much as I’d want.</p>
<p>Said lighting schedule is available on my github: <a href="https://github.com/ketlerd/pepper_light_scheduling">Light Schedule</a></p>
<p>Currently I’m just leaving that running on my desktop, since it’s always up for Plex and the like anyways. I do need to convert it to a windows service, but I’ll get around to that at some point. It suffices for now, and I’ve kinda hit peak lazy. This week brought to you by the letter “it’ll do.”</p>
<figure class="third">
<a href="https://www.ketlerkitchen.com/images/2018-03-21/DSC08341.jpg"><img src="https://www.ketlerkitchen.com/images/2018-03-21/DSC08341.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2018-03-21/DSC08342.jpg"><img src="https://www.ketlerkitchen.com/images/2018-03-21/DSC08342.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2018-03-21/DSC08343.jpg"><img src="https://www.ketlerkitchen.com/images/2018-03-21/DSC08343.jpg" /></a>
</figure>
<p>Both stay, and grow strong, little peppers… and tomaters.</p>
<p><a href="https://www.ketlerkitchen.com/etc/sprouting">Sprouting!</a> was originally published by Stephanie and David Ketler at <a href="https://www.ketlerkitchen.com">Ketler Kitchen</a> on March 21, 2018.</p>
https://www.ketlerkitchen.com/etc/spicy-babies
https://www.ketlerkitchen.com/etc/spicy-babies2018-03-13T00:00:00-00:002018-03-13T00:00:00-04:00Stephanie and David Ketlerhttps://www.ketlerkitchen.comketler.kitchen@gmail.com<p>Seed germination time has started! So we’d been doing a bit of our own hot sauces for the past little bit, trying to get some practise. With planting season starting (gotta germinate!) we’re starting a bunch of various pepper seeds to hopefully grow some over the spring/summer. We grabbed some seeds from peppernorth.com, and are starting on, hopefully, germinating, and then growing indoors, and planting to grow for the season. Let’s see if I can not kill a bunch of baby peppers while trying to germinate and grow superhots indoors without any kind of real gear!</p>
<h2 id="ingredients">Ingredients:##</h2>
<ul>
<li>Dirt</li>
<li>Seeds</li>
<li>High quality H2O</li>
</ul>
<h2 id="directions">Directions:##</h2>
<p>Our attempts involve the following seeds:</p>
<ul>
<li>Carolina Reaper</li>
<li>Jalapeno</li>
<li>Bird’s Eye Chili</li>
<li>Scotch Bonnet</li>
<li>Habanero</li>
<li>Chocolate Bhutlah</li>
</ul>
<p>So the gist is, we got a set of Coconut Coir pots, and some potting soil I had kicking around from last year.</p>
<p>I filled the pots, dug holes ~ 1/4in deep, and dropped the seeds in them, covered. Spray with distilled water to moisten.</p>
<p>Covered with clear plastic, sat on a shelf upstairs (where it’s warm), pictures to follow on that when I get the lighting etc setup after they hopefully sprout, but updates to follow.</p>
<p>Maintain 70+F temperature, and hopefully they sprout in a week! We’ll see!</p>
<figure class="half">
<a href="https://www.ketlerkitchen.com/images/2018-03-13/DSC08300.jpg"><img src="https://www.ketlerkitchen.com/images/2018-03-13/DSC08300.jpg" /></a>
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<p>Both stay, and grow strong, little peppers.</p>
<p><a href="https://www.ketlerkitchen.com/etc/spicy-babies">Spicy Babies!</a> was originally published by Stephanie and David Ketler at <a href="https://www.ketlerkitchen.com">Ketler Kitchen</a> on March 13, 2018.</p>
https://www.ketlerkitchen.com/etc/smoked-ribs
https://www.ketlerkitchen.com/etc/smoked-ribs2017-08-31T00:00:00-00:002017-08-31T00:00:00-04:00Stephanie and David Ketlerhttps://www.ketlerkitchen.comketler.kitchen@gmail.com<p>So uhh it’s been a while. Things have been crazy for the past couple of months; there will be a post to follow regarding that. But suffice to say, we’ve been busy, and the wheels have fallen off the cart a little bit. So, this is going to be a mostly photo-based post, not a lot to say regarding the recipe or anything because it was mostly just winging it, and giving smoking on a Weber Kettle a try.</p>
<h2 id="ingredients">Ingredients:##</h2>
<h3 id="ribs">Ribs###</h3>
<ul>
<li>Ribs</li>
</ul>
<h2 id="directions">Directions:##</h2>
<ul>
<li>A few hours, or the day before, coat the ribs in the dry rub of your choice, wrap in aluminum foil, and let rest in the fridge</li>
<li>You may want to do it the night before, since the smoke time is quite long (potentially ~ 8 hours), and you’re not going to have sufficient time to let them rest</li>
</ul>
<figure class="third">
<a href="https://www.ketlerkitchen.com/images/2017-08-31/DSC07805.jpg"><img src="https://www.ketlerkitchen.com/images/2017-08-31/DSC07805.jpg" /></a>
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<ul>
<li>I used the snake method on the kettle; pile a chain of coals, 3, 2, 1 wide around the outside of the kettle, adding soaked chips or chunks of wood (we used mesquite)</li>
<li>Using your charcoal chimney, light 10-20 coals, let burn for 15 minutes to ash over, and use them to light the end of the snake</li>
<li>Add a foil tray of boiling water, this will help keep everything moist, and help regulate the temperature</li>
<li>This method should be reasonably hands-off, simply check the temp once in a while, or use a bbq thermometer</li>
</ul>
<figure class="third">
<a href="https://www.ketlerkitchen.com/images/2017-08-31/DSC07808.jpg"><img src="https://www.ketlerkitchen.com/images/2017-08-31/DSC07808.jpg" /></a>
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</figure>
<ul>
<li>Smoke for 5-8 hours at ~ 225F until the ribs reach an internal temperature of 190F (yeah yeah, like 165F is done, but they won’t be as soft and moist)</li>
</ul>
<figure class="third">
<a href="https://www.ketlerkitchen.com/images/2017-08-31/DSC07817.jpg"><img src="https://www.ketlerkitchen.com/images/2017-08-31/DSC07817.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-08-31/DSC07820.jpg"><img src="https://www.ketlerkitchen.com/images/2017-08-31/DSC07820.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-08-31/DSC07821.jpg"><img src="https://www.ketlerkitchen.com/images/2017-08-31/DSC07821.jpg" /></a>
</figure>
<ul>
<li>Let rest for 20 - 30 minutes, in foil, while you prep the sides etc</li>
<li>Eat delicious smokey ribs</li>
</ul>
<figure>
<a href="https://www.ketlerkitchen.com/images/2017-08-31/DSC07827.jpg"><img src="https://www.ketlerkitchen.com/images/2017-08-31/DSC07827.jpg" /></a>
</figure>
<h2 id="verdict">Verdict:##</h2>
<p>D: I’ll definitely be performing more smoking experience on the Weber. I’ll need to grab a wireless thermometer, as I’d like to do a brisket or a pork shoulder (likely the shoulder) next, and checking it once in a while is kind of annoying. A wireless thermometer with a pit probe would make it trivial to just let it run all day. So once I grab that, and grab a shoulder, we’ll do some pulled pork.</p>
<p>For now, this writeup is simply to share the photos and the delicious ribs. It’s totally feasible to just use the kettle as a smoker and end up with a good smoke ring, and some really solid moist ribs. As you can see in the final shot, there’s a solid smoke ring, and they pretty much taste as they look. Probably the best ribs I’ve had, including the bbq smoke houses we’ve been to. Just stellar. Weber Kettle = flexible awesomeness.</p>
<p><a href="https://www.ketlerkitchen.com/etc/smoked-ribs">Ribs!</a> was originally published by Stephanie and David Ketler at <a href="https://www.ketlerkitchen.com">Ketler Kitchen</a> on August 31, 2017.</p>
https://www.ketlerkitchen.com/jamie's%20comfort%20food/gnocchi-and-squash-sauce
https://www.ketlerkitchen.com/jamie's%20comfort%20food/gnocchi-and-squash-sauce2017-05-01T00:00:00-00:002017-05-01T00:00:00-04:00Stephanie and David Ketlerhttps://www.ketlerkitchen.comketler.kitchen@gmail.com<h2 id="ingredients">Ingredients:##</h2>
<h3 id="gnocchi">Gnocchi###</h3>
<ul>
<li>3lbs Yukon Gold potatoes</li>
<li>2 large egg yolks</li>
<li>1C Tipo 00 flour [or 1 part pastry, 3 parts AP flour, mixed], plus extra for dusting</li>
<li>1 whole nutmeg [well, 1/4 of a whole nutmeg], for grating</li>
</ul>
<h3 id="squash-sauce">Squash Sauce###</h3>
<ul>
<li>1 butternut squash (2.5lbs) [we used 2 small ones]</li>
<li>4 cloves of garlic</li>
<li>1 fresh red chile</li>
<li>4 sprigs of fresh rosemary</li>
<li>olive oil</li>
<li>1 vegetable boullion cube [1tsp veggie stock base]</li>
<li>Parmesean cheese</li>
</ul>
<h2 id="directions">Directions:##</h2>
<ul>
<li>Preheat the oven to 400F, wash the potatoes and place in a large baking dish or on a baking sheet</li>
<li>Bake for 1hr or until cooked through</li>
<li>Allow to cool slightly, cut in half, and scrape out the potato into a bowl, mash well</li>
</ul>
<figure class="third">
<a href="https://www.ketlerkitchen.com/images/2017-05-01/DSC07542.jpg"><img src="https://www.ketlerkitchen.com/images/2017-05-01/DSC07542.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-05-01/DSC07547.jpg"><img src="https://www.ketlerkitchen.com/images/2017-05-01/DSC07547.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-05-01/DSC07546.jpg"><img src="https://www.ketlerkitchen.com/images/2017-05-01/DSC07546.jpg" /></a>
</figure>
<ul>
<li>Peel & seed the squash, cut into 1/4in cubes [while being careful not to cut yourself – not that I did, nope, definitely didn’t cut myself]</li>
</ul>
<figure>
<a href="https://www.ketlerkitchen.com/images/2017-05-01/DSC07545.jpg"><img src="https://www.ketlerkitchen.com/images/2017-05-01/DSC07545.jpg" /></a>
</figure>
<ul>
<li>Peel the garlic & finely chop with the rosemary, chile, and put into a large frying pan on medium heat with a lug of oil (1-2 TBsp)</li>
</ul>
<figure class="third">
<a href="https://www.ketlerkitchen.com/images/2017-05-01/DSC07551.jpg"><img src="https://www.ketlerkitchen.com/images/2017-05-01/DSC07551.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-05-01/DSC07552.jpg"><img src="https://www.ketlerkitchen.com/images/2017-05-01/DSC07552.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-05-01/DSC07554.jpg"><img src="https://www.ketlerkitchen.com/images/2017-05-01/DSC07554.jpg" /></a>
</figure>
<ul>
<li>Fry for 1 minute, add the squash, boullion/stock, and pour in 2 cups boiling water</li>
<li>Simmer with the lid on for 25-30 minutes, stirring occassionally, until the squash breaks up, and becomes a sauce (after stirring to break it up), then season with salt & pepper</li>
</ul>
<figure class="half">
<a href="https://www.ketlerkitchen.com/images/2017-05-01/DSC07555.jpg"><img src="https://www.ketlerkitchen.com/images/2017-05-01/DSC07555.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-05-01/DSC07570.jpg"><img src="https://www.ketlerkitchen.com/images/2017-05-01/DSC07570.jpg" /></a>
</figure>
<ul>
<li>Meanwhile, put on a large pot of water to boil</li>
<li>Pile the potatoes on a large board or the counter, make a well in the middle, and add the yolks and flour, and a pinch of salt, and grate on 1/4 of the nutmeg</li>
<li>Using your hands, gently fold and mix together</li>
</ul>
<figure class="third">
<a href="https://www.ketlerkitchen.com/images/2017-05-01/DSC07556.jpg"><img src="https://www.ketlerkitchen.com/images/2017-05-01/DSC07556.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-05-01/DSC07560.jpg"><img src="https://www.ketlerkitchen.com/images/2017-05-01/DSC07560.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-05-01/DSC07559.jpg"><img src="https://www.ketlerkitchen.com/images/2017-05-01/DSC07559.jpg" /></a>
</figure>
<ul>
<li>1/4 at a time, roll into 3/4in thick logs, and chop into 3/4-1in lengths</li>
<li>Run down the back of a fork to create lines and a cup for the sauce to collect in</li>
</ul>
<figure class="third">
<a href="https://www.ketlerkitchen.com/images/2017-05-01/DSC07563.jpg"><img src="https://www.ketlerkitchen.com/images/2017-05-01/DSC07563.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-05-01/DSC07564.jpg"><img src="https://www.ketlerkitchen.com/images/2017-05-01/DSC07564.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-05-01/DSC07565.jpg"><img src="https://www.ketlerkitchen.com/images/2017-05-01/DSC07565.jpg" /></a>
</figure>
<ul>
<li>Put 1/4 of the sauce, and some grated parmesan, in a small saucepan on low heat</li>
<li>To cook, drop the gnocchi into the boiling water, after around 2 minutes it should float; remove with a slotted spoon into the sauce</li>
<li>Gently toss together, and empty onto a bowl or plate, top with more Parmesan and serve</li>
</ul>
<figure class="third">
<a href="https://www.ketlerkitchen.com/images/2017-05-01/DSC07566.jpg"><img src="https://www.ketlerkitchen.com/images/2017-05-01/DSC07566.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-05-01/DSC07569.jpg"><img src="https://www.ketlerkitchen.com/images/2017-05-01/DSC07569.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-05-01/instagramfeature.jpg"><img src="https://www.ketlerkitchen.com/images/2017-05-01/instagramfeature.jpg" /></a>
</figure>
<h2 id="verdict">Verdict:##</h2>
<p>D: Not cutting yourself while cutting up the squash helps. I would try to make them on the smaller side, ours were a little large. It took some practise to roll the gnocchi, I haven’t done it in years, Flavia would be disappointed in me.</p>
<p>I could go either way on the squash sauce, I would prefer something else I think. But they were good. I’ll definitely make gnocchi again, and the sauce was good, it’s just very different. I’ll have to think about whether I want to do the squash sauce next time or not.</p>
<p>The whole process, including the kind of touchy timing getting everything done together will be easier with practise. It’s not a lot of work the second or third time, I’m sure.</p>
<p>Also, maybe not cut myself next time. Sharpen your knives, ladies and gentlemen.</p>
<p><a href="https://www.ketlerkitchen.com/jamie's%20comfort%20food/gnocchi-and-squash-sauce">Gnocchi & Squash Sauce</a> was originally published by Stephanie and David Ketler at <a href="https://www.ketlerkitchen.com">Ketler Kitchen</a> on May 01, 2017.</p>
https://www.ketlerkitchen.com/this%20is%20~~why~~%20what%20we%20drink/the-perfect-margarita
https://www.ketlerkitchen.com/this%20is%20~~why~~%20what%20we%20drink/the-perfect-margarita2017-04-27T00:00:00-00:002017-04-27T00:00:00-04:00Stephanie and David Ketlerhttps://www.ketlerkitchen.comketler.kitchen@gmail.com<p>D: We were shopping at the LCBO like we often do, and we found this bottle of Patron Citronge (insert accents on letters here). It’s a cool frosted bottle, and it sounded interesting, so we grabbed it. It comes with this card with a recipe for ‘Perfect Margarita’, so we’re giving that a try. I’ll have to try it straight as well, as it is a 35% ABV liqueur, so you could drink it straight as some kind of lime Patron. But, perfect margarita, with no blender, let’s do this.</p>
<p>[Tequila Patron – ‘Perfect Margarita’]</p>
<h3 id="ingredients">Ingredients:###</h3>
<ul>
<li>1.5oz Patron silver tequila</li>
<li>3/4oz Patron Citronge lime liqueur</li>
<li>1/2oz fresh lime juice</li>
<li>1/2oz simple syrup</li>
<li>lime wedge to garnish</li>
</ul>
<h3 id="directions">Directions:###</h3>
<ul>
<li>combine all ingredients in a shaker full of ice</li>
<li>shake well and strain into a glass with ice</li>
<li>garnish with a lime wedge</li>
</ul>
<figure class="half">
<a href="https://www.ketlerkitchen.com/images/2017-04-27/DSC07538.JPG"><img src="https://www.ketlerkitchen.com/images/2017-04-27/DSC07538.JPG" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-04-27/DSC07539.JPG"><img src="https://www.ketlerkitchen.com/images/2017-04-27/DSC07539.JPG" /></a>
</figure>
<p>Apologies for the simple photos, it was me, a shaker, and the A7; we get what we get.</p>
<h2 id="verdict">Verdict:##</h2>
<p>D: So uhh.. it’s a Gimlet? I’d rather just have a Gimlet really, doesn’t involve like $130 in booze bottles, and tastes basically the same. If that’s a perfect margarita, I’ll just stick with a Gimlet. It’s good, I’d drink it, but it’s a Gimlet. More like pertequila gimlet amirite?</p>
<p>Straight: so, tasting a sip, the noise I made was something like “eeeuugh!”. Yeah, it’s basically just simple syrup with tequila and lime flavouring. Steph: “maybe we can do shots of it at the party”. As a joke maybe, jesus. Eugh. This won’t even grow on me, this is just gross. It goes in drinks. It is not a drink. Yucky.</p>
<p><a href="https://www.ketlerkitchen.com/this%20is%20~~why~~%20what%20we%20drink/the-perfect-margarita">Tequila Patron -- 'Perfect Margarita'</a> was originally published by Stephanie and David Ketler at <a href="https://www.ketlerkitchen.com">Ketler Kitchen</a> on April 27, 2017.</p>
https://www.ketlerkitchen.com/prepd/creamy-potato-salad-with-bacon
https://www.ketlerkitchen.com/prepd/creamy-potato-salad-with-bacon2017-04-24T00:00:00-00:002017-04-24T00:00:00-04:00Stephanie and David Ketlerhttps://www.ketlerkitchen.comketler.kitchen@gmail.com<h2 id="ingredients">Ingredients:##</h2>
<ul>
<li>4lb medium red-skin potatoes</li>
<li>kosher salt</li>
<li>12oz bacon</li>
<li>1.5C mayonaise</li>
<li>3TBsp Dijon mustard</li>
<li>2 heaping TBsp sweet pickle relish</li>
<li>a squeeze of yellow mustard</li>
<li>1/2 tsp freshly ground black pepper</li>
<li>4 hard-boiled eggs, chopped</li>
<li>1/2C finely diced red onion</li>
<li>1/4C thinly sliced scallion greens</li>
<li>1 large jalapeno pepper, seeded and finely diced</li>
</ul>
<h2 id="directions">Directions:##</h2>
<ul>
<li>In a large pot, boil the red-skin potatoes, cut into bite-sized pieces (skin on) in salted water, until easily pierced with a fork (20-25 minutes)</li>
<li>Drain and cool to room temperature</li>
<li>Cook the bacon via your method of choice (we bake it) and after cooling, cut into 1/4 inch pieces</li>
<li>In a small bowl, whisk the: mayo, dijon, relish, yellow mustard, black pepper, and 2 tsp salt, until smooth</li>
</ul>
<figure class="third">
<a href="https://www.ketlerkitchen.com/images/2017-04-24/DSC07527.jpg"><img src="https://www.ketlerkitchen.com/images/2017-04-24/DSC07527.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-04-24/DSC07530.jpg"><img src="https://www.ketlerkitchen.com/images/2017-04-24/DSC07530.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-04-24/DSC07531.jpg"><img src="https://www.ketlerkitchen.com/images/2017-04-24/DSC07531.jpg" /></a>
</figure>
<ul>
<li>After cooling, add the dressing, bacon, eggs, onion, scallion and jalapeno, and gently toss to combine</li>
<li>Let rest overnight, or for a day, before eating so flavours can meld</li>
</ul>
<figure class="third">
<a href="https://www.ketlerkitchen.com/images/2017-04-24/DSC07533.jpg"><img src="https://www.ketlerkitchen.com/images/2017-04-24/DSC07533.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-04-24/DSC07535.jpg"><img src="https://www.ketlerkitchen.com/images/2017-04-24/DSC07535.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-04-24/DSC07536.jpg"><img src="https://www.ketlerkitchen.com/images/2017-04-24/DSC07536.jpg" /></a>
</figure>
<h2 id="verdict">Verdict:##</h2>
<p>D: I personally think that maybe one could cut down on the salt a little bit, but otherwise it’s a very good potato salad recipe. The bacon adds a lot, there’s a good amount of crunch from the onion, jalapeno etc. Eating it, I forget that there’s jalapenos in it, so maybe it might benefit from leaving the seeds/rind in. It doesn’t really add any kick, given how much potato and mayo is in it. Otherwise I really can’t complain. Produces maybe a little too much potato salad for two people though… so much potato salad.. so much.. Never eating potato salad again.</p>
<p><a href="https://www.ketlerkitchen.com/prepd/creamy-potato-salad-with-bacon">Creamy Potato Salad with Bacon</a> was originally published by Stephanie and David Ketler at <a href="https://www.ketlerkitchen.com">Ketler Kitchen</a> on April 24, 2017.</p>
https://www.ketlerkitchen.com/prepd/salmon-preppd
https://www.ketlerkitchen.com/prepd/salmon-preppd2017-04-10T00:00:00-00:002017-04-10T00:00:00-04:00Stephanie and David Ketlerhttps://www.ketlerkitchen.comketler.kitchen@gmail.com<p>S: I found this awesome Kickstarter back in the day, for a lunch pack that would really help me portion/organize my lunches when I bring them to work. Prepd is the company that did it, and I will be doing a more detailed post about it next week.</p>
<p>One thing great about them, they have an app for recipes that fit well in their containers.</p>
<p>But this week, I didn’t really feel like following any specific recipe, so I decided to dabble in my own. We bought some salmon, so I googled some generic recipes for marinades, and based on their portions, concocted my own marinade.</p>
<p>I made 2 portions worth of food, enough for dinner and lunch.</p>
<p>D: I’m mostly onboard because it means I don’t end up buying lunch at work. Which a) saves me money (that I can spend on other things!), and b) helps control portion sizes so I’m less of a fat-ass.</p>
<p>S: So this week, we’re doing: Stephanie’s Maple-Ghost Pepper Salmon with Sweet Potatoes and Brown Rice (it needs a better name).</p>
<h2 id="ingredients">Ingredients:##</h2>
<p>Maple-Ghost Pepper Salmon
4 Salmon fillets (roughly 150g each)</p>
<h3 id="marinade">MARINADE###</h3>
<ul>
<li>1/3 cup maple syrup</li>
<li>1/8 cup light soy sauce</li>
<li>1/8 cup dark soy sauce</li>
<li>2 tbsp minced garlic</li>
<li>2 tsp freshly ground pepper</li>
<li>1 tsp freshly ground smoked sea salt</li>
<li>1 tbsp sesame oil</li>
<li>4 tbsp EVOO</li>
<li>3 tsp Cape Herb & Spice “Ghost Chilli” (Indian Nagaland Chilli) Seasoning
* Or any type of spicy flakes of sorts</li>
<li>3 tsp onion powder</li>
</ul>
<h3 id="roasted-sweet-potatoes">Roasted Sweet Potatoes###</h3>
<ul>
<li>3 sweet potatoes</li>
<li>1 tsp freshly ground pepper</li>
<li>sprinkling of kosher salt</li>
<li>sprinkling of brown sugar</li>
<li>Brown Rice (2 cups)</li>
</ul>
<h3 id="tools-to-have">Tools to have:###</h3>
<ul>
<li>rice cooker</li>
<li>roasting pan/oven</li>
<li>ziplock bag</li>
<li>small pot</li>
</ul>
<h2 id="directions">Directions:##</h2>
<ul>
<li>Pre-heat the oven to 400</li>
<li>Combine the marinade together in a ziplock bag, shake it around until combined.</li>
<li>place all 4 salmon fillets into the ziplock bag, close it up and shake everything around
* once everything is incorporated, make sure everything is at the bottom of the bag, reopen and try to push out as much air as possible
* place the marinating salmon into the fridge on a flat surface for 30 minutes. After 30 minutes are up, flip it over, shake the ingredients around, and lay it down in the fridge for another 30 minutes. (You can let it hangout in the marinade for up to 2 hours, before the soy sauce makes it a bit too salty)</li>
</ul>
<figure class="half">
<a href="https://www.ketlerkitchen.com/images/2017-04-10/DSC07508.jpg"><img src="https://www.ketlerkitchen.com/images/2017-04-10/DSC07508.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-04-10/DSC07519.jpg"><img src="https://www.ketlerkitchen.com/images/2017-04-10/DSC07519.jpg" /></a>
</figure>
<ul>
<li>Rinse the rice and start it in the rice cooker, as it takes roughly 45 minutes</li>
</ul>
<figure>
<a href="https://www.ketlerkitchen.com/images/2017-04-10/DSC07524.jpg"><img src="https://www.ketlerkitchen.com/images/2017-04-10/DSC07524.jpg" /></a>
</figure>
<ul>
<li>While waiting for the salmon to marinade, take skin off and cut sweet potatoes into munchable cubes. toss them in a medium sized bowl with the salt, pepper, and growing sugar until evenly coated.</li>
</ul>
<figure class="half">
<a href="https://www.ketlerkitchen.com/images/2017-04-10/DSC07520.jpg"><img src="https://www.ketlerkitchen.com/images/2017-04-10/DSC07520.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-04-10/DSC07522.jpg"><img src="https://www.ketlerkitchen.com/images/2017-04-10/DSC07522.jpg" /></a>
</figure>
<ul>
<li>spread the sweet potatoes evenly on a baking sheet covered in tin foil, put it into the oven for 30 minutes, flipping them once halfway</li>
<li>once the sweet potatoes are done, put them aside while heating the oven up to 425</li>
<li>using tongs, grab the salmon out of the zip lock bag and put them in a baking sheet with tin foil on it, and put it into the oven for roughly 8-10 minutes, depending on how done you’d like it to be. (Closing in on the 2 minute mark, put the sweet potatoes back into the oven on a top rack to warm back up)</li>
<li>DO NOT TOSS THE MARINADE OUT</li>
<li>grab a small pot and pour the marinade into it.</li>
<li>boil the sauce for about 2 minutes, bring down to a simmer and simmer for 8 minutes.</li>
<li>Take the salmon out of the oven and let rest for a minute</li>
<li>portion out the rice, sweet potatoes, and salmon into the container or plate</li>
<li>drizzle marinade sauce over the salmon (and whatever else you’d like)</li>
<li>If you’re not a fan of brown rice, as it is quite hearty compared to white rice, add a dollop of butter to it.</li>
</ul>
<p>That’s it! There’s some tweaks I’m sure, to the recipe… but seeing as this is the first time I’m really writing down a concoction I made, I think it ain’t bad.</p>
<figure>
<a href="https://www.ketlerkitchen.com/images/2017-04-10/DSC07526.jpg"><img src="https://www.ketlerkitchen.com/images/2017-04-10/DSC07526.jpg" /></a>
</figure>
<h2 id="verdict">Verdict:##</h2>
<p>S: I was pleasantly surprised with this recipe. I genuinely wasn’t sure, as I was just looking at our cupboards to see what flavours we had, that would hopefully work well with salmon. The marinade turned into sauce was a bomb idea. I’m in love with that sauce right now, if I’m being totally honest. I swished my sweet potatoes through it, and definitely mixed it into my rice.</p>
<p>D: Turned out really good. I’m not big on the brown rice, but it grows on you with some butter and salt & pepper. The texture is a bit weird if you’re used to only ever eating white rice; like wild rice almost, some structure to it. Really tasty as a whole though.</p>
<p>S: I’ll definitely be making this again sometime soon. It sounds really complicated, but really, it’s something I’d definitely do when I come home from work, as there’s a rest period for the marinading of the salmon.</p>
<p><a href="https://www.ketlerkitchen.com/prepd/salmon-preppd">Stephanie's Maple-Ghost Pepper Salmon with Sweet Potatoes and Brown Rice</a> was originally published by Stephanie and David Ketler at <a href="https://www.ketlerkitchen.com">Ketler Kitchen</a> on April 10, 2017.</p>
https://www.ketlerkitchen.com/this%20is%20~~why~~%20what%20we%20drink/ancho-reyes-ancho-chile-liqueur
https://www.ketlerkitchen.com/this%20is%20~~why~~%20what%20we%20drink/ancho-reyes-ancho-chile-liqueur2017-04-06T00:00:00-00:002017-04-06T00:00:00-04:00Stephanie and David Ketlerhttps://www.ketlerkitchen.comketler.kitchen@gmail.com<p>D: So we were shopping at the LCBO and Steph noticed this interesting looking bottle sitting on the shelf. It, being super weird, sounded worth a try so we grabbed that. So here’s a brief review, of sorts, of Ancho Reyes Ancho Chile Liqueur.</p>
<h2 id="our-drink----a-review">Our Drink – A Review##</h2>
<p>[Ancho Reyes Ancho Chile Liqueur]</p>
<h3 id="directions">Directions:###</h3>
<ol>
<li>Drink neat</li>
<li>or mix with ~ 1 part silver tequila</li>
</ol>
<figure class="third">
<a href="https://www.ketlerkitchen.com/images/2017-04-06/DSC07484.jpg"><img src="https://www.ketlerkitchen.com/images/2017-04-06/DSC07484.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-04-06/DSC07487.jpg"><img src="https://www.ketlerkitchen.com/images/2017-04-06/DSC07487.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-04-06/DSC07489.jpg"><img src="https://www.ketlerkitchen.com/images/2017-04-06/DSC07489.jpg" /></a>
</figure>
<p>You can see the pure pleasure and enjoyment in my face. Yeah, it’s kind of… surprising how different it tastes, and how much it tastes like Chilis.</p>
<figure class="third">
<a href="https://www.ketlerkitchen.com/images/2017-04-06/DSC07493.jpg"><img src="https://www.ketlerkitchen.com/images/2017-04-06/DSC07493.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-04-06/DSC07494.jpg"><img src="https://www.ketlerkitchen.com/images/2017-04-06/DSC07494.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-04-06/DSC07495.jpg"><img src="https://www.ketlerkitchen.com/images/2017-04-06/DSC07495.jpg" /></a>
</figure>
<p>Ditto for Steph.</p>
<h2 id="verdict">Verdict:##</h2>
<p>D: So, neat, as you can tell by the pictures, it’s…. very different. It’s smooth, it’s a very high quality liqueur. But it’s very unlike anything you would have had before. It effectively tastes like draining a can of chilis and drinking the liquid. It’s crazy. It’s liquid chilis. Not deathly hot or anything, since it’s anchos, but it’s so dead on with the flavour that it’s <em>weird</em>. It’s unsettling.</p>
<p>Today, as I’m writing this, I’m drinking it with ~ 1 part Patron Silver Tequila. It’s <em>delicious</em>. An entirely different drink. Try it neat, because it’s crazy how spot on the flavour it, how smooth it is while being spicy and smokey and super different. But it’s <em>delicious</em> mixed with silver tequila. It ends up.. smokey and spicy and sweet, it’s crazy.</p>
<p>This review was going to be negative, and frankly, I’m super positive on it. The mix of silver tequila and the chilis is amazing. Neat is weird. As an ingredient, it’s oddly good. I’m kind of sold on it.</p>
<p>S: Bleeeeeugh. That’s all I have to say about that chili drink. The smell of it, the taste of it, the after taste… it’s the alcoholic version of the chili liquids you drain.</p>
<p>BUT with the recommended tequila addiction with it, the liqueur actually tastes alright. The tequila somehow mellows the chili taste, making it less savoury and more of a mild flavor profile.</p>
<p><a href="https://www.ketlerkitchen.com/this%20is%20~~why~~%20what%20we%20drink/ancho-reyes-ancho-chile-liqueur">Ancho Reyes Ancho Chile Liqueur</a> was originally published by Stephanie and David Ketler at <a href="https://www.ketlerkitchen.com">Ketler Kitchen</a> on April 06, 2017.</p>
https://www.ketlerkitchen.com/this%20is%20~~why~~%20what%20we%20drink/mojito
https://www.ketlerkitchen.com/this%20is%20~~why~~%20what%20we%20drink/mojito2017-03-23T00:00:00-00:002017-03-23T00:00:00-04:00Stephanie and David Ketlerhttps://www.ketlerkitchen.comketler.kitchen@gmail.com<p>D: Mojito! Basically, we had mint leftover from something else we were making, so it was Mojito time.</p>
<h2 id="his-drink">His Drink##</h2>
<p>[Mojito!]</p>
<h3 id="ingredients">Ingredients:###</h3>
<ul>
<li>12 fresh mint leaves</li>
<li>2 shots white rum</li>
<li>3/4 shot fresh lime juice</li>
<li>1/2 shot simple syrup</li>
<li>top up with club soda</li>
<li>crushed ice</li>
</ul>
<h3 id="needed">Needed###</h3>
<ul>
<li>Collins Glass</li>
</ul>
<h3 id="directions">Directions:###</h3>
<ol>
<li>Gently bruise the mint leaves in the bottom of the glass</li>
<li>add liquid ingredients (except club soda)</li>
<li>add crushed ice to ~ halfway</li>
<li>stir</li>
<li>top with club soda</li>
</ol>
<figure class="third">
<a href="https://www.ketlerkitchen.com/images/2017-03-23/DSC07475.jpg"><img src="https://www.ketlerkitchen.com/images/2017-03-23/DSC07475.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-03-23/DSC07477.jpg"><img src="https://www.ketlerkitchen.com/images/2017-03-23/DSC07477.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-03-23/DSC07480.jpg"><img src="https://www.ketlerkitchen.com/images/2017-03-23/DSC07480.jpg" /></a>
</figure>
<h2 id="verdict">Verdict:##</h2>
<p>D: Well, it’s a Mojito. Really no complaints, I thought it turned out well. Sure is a lot of mint though.</p>
<p><a href="https://www.ketlerkitchen.com/this%20is%20~~why~~%20what%20we%20drink/mojito">Mojito</a> was originally published by Stephanie and David Ketler at <a href="https://www.ketlerkitchen.com">Ketler Kitchen</a> on March 23, 2017.</p>
https://www.ketlerkitchen.com/prepd/prepd-on-a-roll.md
https://www.ketlerkitchen.com/prepd/prepd-on-a-roll.md2017-03-21T00:00:00-00:002017-03-21T00:00:00-04:00Stephanie and David Ketlerhttps://www.ketlerkitchen.comketler.kitchen@gmail.com<p>D: Steph bought us some ~ bento boxes from kickstarter, called Prepd. We’re using their recipes for lunches to help with portion control and maybe assist making me less of a fatty. So this is the first recipe we’re trying, with our thoughts! C’mon edibleness!</p>
<h2 id="ingredients">Ingredients:##</h2>
<h3 id="steak-summer-rolls">Steak Summer Rolls###</h3>
<ul>
<li>2 dashes five spice powder</li>
<li>170g lean steak</li>
<li>2 tsp sesame oil</li>
<li>4 leaves butter lettuce</li>
<li>1/2 avocado</li>
<li>2 carrots</li>
<li>2 C bean sprouts</li>
<li>6 stems (with leaves) cilantro</li>
<li>6 spring roll wrappers (rice paper)</li>
<li>2 tbsp peanut butter</li>
<li>2 tbsp water</li>
<li>1/2 lime</li>
</ul>
<h3 id="strawberries">Strawberries###</h3>
<ul>
<li>1 C strawberries</li>
</ul>
<h3 id="almonds">Almonds###</h3>
<ul>
<li>… Almonds. 4 tbsp</li>
</ul>
<h2 id="directions">Directions:##</h2>
<ul>
<li>pat the steak dry, let rest outside of the fridge until room temperature</li>
<li>season with salt, pepper, and chinese five spice on both sides</li>
<li>pour the sesame oil into a pan, and heat on medium</li>
<li>when the sesame oil starts bubbling (or is glossy), sear the steak until browned on both sides</li>
</ul>
<figure class="third">
<a href="https://www.ketlerkitchen.com/images/2017-03-20/DSC07460.jpg"><img src="https://www.ketlerkitchen.com/images/2017-03-20/DSC07460.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-03-20/DSC07464.jpg"><img src="https://www.ketlerkitchen.com/images/2017-03-20/DSC07464.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-03-20/DSC07469.jpg"><img src="https://www.ketlerkitchen.com/images/2017-03-20/DSC07469.jpg" /></a>
</figure>
<ul>
<li>remove from pan and let sit 5-10 minutes</li>
<li>while the steak is resting, clean avocado and cut into thin slices</li>
<li>remove the spine of the butter lettuce leaves and cut in half down the middle (where the spine was)</li>
</ul>
<figure class="third">
<a href="https://www.ketlerkitchen.com/images/2017-03-20/DSC07452.jpg"><img src="https://www.ketlerkitchen.com/images/2017-03-20/DSC07452.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-03-20/DSC07453.jpg"><img src="https://www.ketlerkitchen.com/images/2017-03-20/DSC07453.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-03-20/DSC07455.jpg"><img src="https://www.ketlerkitchen.com/images/2017-03-20/DSC07455.jpg" /></a>
</figure>
<ul>
<li>peel the carrot, use a vegetable peeler to turn into ribbons or matchstick it (we don’t have a vegetable peeler, I have a knife! I’m a man!…. so now I matchstick)</li>
<li>thinly slice the steak into 3/4cm thick pieces</li>
<li>dip the rice paper in warm water until soft, place on a clean plate</li>
<li>layer one half butter lettuce leaf, bean sprouts, etc, leaving approx 2.5cm at each end</li>
<li>top with one spring of cilantro</li>
<li>roll the rice paper</li>
<li>
<p>in a small bowl, mix the peanut butter, lime juice, and warm water until smooth; to be used as dipping sauce for the rolls</p>
</li>
<li>… cut up strawberries</li>
<li>… put almonds into a small container</li>
</ul>
<figure class="third">
<a href="https://www.ketlerkitchen.com/images/2017-03-20/DSC07467.jpg"><img src="https://www.ketlerkitchen.com/images/2017-03-20/DSC07467.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-03-20/DSC07470.jpg"><img src="https://www.ketlerkitchen.com/images/2017-03-20/DSC07470.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-03-20/DSC07473.jpg"><img src="https://www.ketlerkitchen.com/images/2017-03-20/DSC07473.jpg" /></a>
</figure>
<h2 id="verdict">Verdict##</h2>
<p>D: The peanut sauce needed Sambal Olek (or another spice addition); it’s just kind of one-note. With the addition of Sambal Olek we loved it. Overall a good rounded lunch, was delicious, and I’d consider making it again. It beats eating salad. I’ll pretty much eat anything with Cilantro in it, so I’m pretty onboard.</p>
<p>S: Besides using the wrong kind of steak, the wrap was mildly plain which is why we added Sambal Olek to the peanut sauce. That elevated the flavour a lot. For our first try for one of the recipes for Prepd, it wasn’t so bad and we were cautiously optimistic for the other recipes we would try the rest of the week.</p>
<p><a href="https://www.ketlerkitchen.com/prepd/prepd-on-a-roll.md">On A Roll</a> was originally published by Stephanie and David Ketler at <a href="https://www.ketlerkitchen.com">Ketler Kitchen</a> on March 21, 2017.</p>
https://www.ketlerkitchen.com/cravings%20by%20chrissy%20teigan/butternut-squash-soup-with-prosciutto-crisps
https://www.ketlerkitchen.com/cravings%20by%20chrissy%20teigan/butternut-squash-soup-with-prosciutto-crisps2017-03-13T00:00:00-00:002017-03-13T00:00:00-04:00Stephanie and David Ketlerhttps://www.ketlerkitchen.comketler.kitchen@gmail.com<p>D: Steph was craving squash soup; basically we searched all our recipe books to find a Squash Soup recipe, and this is the one we found! The lucky winner! Here’s hoping it’s any good.</p>
<h2 id="ingredients">Ingredients:##</h2>
<ul>
<li>2 small or 1 large butternut squash, peeled, seeded, and cut into ~ 1in cubes</li>
<li>5 TBsp EVOO, plus more for frying sage</li>
<li>1 TBsp kosher salt</li>
<li>1 tsp freshly ground black pepper</li>
<li>4 C low-sodium chicken broth</li>
<li>16 sage leaves</li>
<li>1 medium onion, chopped</li>
<li>1 TBsp minced garlic</li>
<li>3/4 C heavy cream, plus some for serving</li>
<li>6 Prosciutto slices</li>
</ul>
<h2 id="required">Required:##</h2>
<ul>
<li>A medium sized stock pot</li>
</ul>
<h2 id="directions">Directions:##</h2>
<h3 id="prosciutto-crisps">Prosciutto Crisps###</h3>
<ul>
<li>Preheat the oven to 400F</li>
<li>Line a baking sheet with parchment and arrange the prosciutto in a singel layer</li>
<li>Bake until wrinkled and slightly shrunken, 11-13 minutes, and cool</li>
</ul>
<h3 id="soup">Soup###</h3>
<ul>
<li>In a large bowl, toss together the squash, 1 TBsp EVOO (not to be confused with 1 TBsp of Evee), salt & black pepper</li>
</ul>
<figure class="third">
<a href="https://www.ketlerkitchen.com/images/2017-03-13/DSC07415.jpg"><img src="https://www.ketlerkitchen.com/images/2017-03-13/DSC07415.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-03-13/DSC07421.jpg"><img src="https://www.ketlerkitchen.com/images/2017-03-13/DSC07421.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-03-13/DSC07424.jpg"><img src="https://www.ketlerkitchen.com/images/2017-03-13/DSC07424.jpg" /></a>
</figure>
<ul>
<li>In a stock pot, heat 2 TBsp of oil over medium-high heat, add half the squash (or whatever will fit) and let it sit until the undreside gets dark, 6-7 minutes (pretty near burned). Using a spatula, lift the squash, sraping as needed and flip, continue until browned, another 5-6 minutes. Remove to a bowl when done. Add a little bit of the broth if needed, to deglaze the bottom of the pan.</li>
<li>Repeat with the remaining squash (2 or 3 batches is fine). Leaving the final batch in the pan when done.</li>
<li>Finely chop 4 of the sage leaves and add to the pot, add onion and garlic. Scraping the bottom of the pot, and cooking until the onion is soft and lightly golden.</li>
<li>Add the previous squash and the remaining broth and bring to a boil.</li>
<li>Reduce the heat and simmer until the squash is tender and starting to fall apart, approximately 25 minutes (we had to cook a little longer since my 1in was a bit generous).</li>
</ul>
<figure class="third">
<a href="https://www.ketlerkitchen.com/images/2017-03-13/DSC07426.jpg"><img src="https://www.ketlerkitchen.com/images/2017-03-13/DSC07426.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-03-13/DSC07437.jpg"><img src="https://www.ketlerkitchen.com/images/2017-03-13/DSC07437.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-03-13/DSC07441.jpg"><img src="https://www.ketlerkitchen.com/images/2017-03-13/DSC07441.jpg" /></a>
</figure>
<ul>
<li>While the soup is simmering, in a small saucepan, heat about 1/2in of oil over medium heat until shimmering hot.</li>
<li>Working in small batches of a few leaves at a time, add the sage to the oil and watch them crisp up, should only take 10-15s, they’ll stop sizzling when they’re done. Remove to paper towel and repeat with the others.</li>
<li>Use your stick blender (you do have one, right?) to puree the soup until smooth. Watch the arms and the eyes.</li>
<li>Add the cream and simmer until warmed through, about 5 minutes.</li>
<li>Serve with a splash of cream and top with prosciutto and sage.</li>
</ul>
<figure class="third">
<a href="https://www.ketlerkitchen.com/images/2017-03-13/DSC07449.jpg"><img src="https://www.ketlerkitchen.com/images/2017-03-13/DSC07449.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-03-13/DSC07450.jpg"><img src="https://www.ketlerkitchen.com/images/2017-03-13/DSC07450.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-03-13/DSC07451.jpg"><img src="https://www.ketlerkitchen.com/images/2017-03-13/DSC07451.jpg" /></a>
</figure>
<h2 id="verdict">Verdict##</h2>
<p>D: Absolutely delicious. The cooking of the squash until dark adds a lot of complexity to the flavour, rather than it being.. kind of just squash baby food. As Steph said, it might get a little bit salty with the Prosciutto & being so well pre-salted. I did enjoy it though, but I like my salt. We definitely will be making it again.</p>
<p>S: This soup was a pleasant surprise as butternut squash soups are often on the lighter and sweeter side. This one’s quite the opposite, very hearty and very filling after even just a few spoonfuls. Second day of having it was a bit too salty but that could have just been my fault for adding too many prosciutto crisps. Would definitely make this again, it’s going to be a staple in our household for very cold winter days.</p>
<p><a href="https://www.ketlerkitchen.com/cravings%20by%20chrissy%20teigan/butternut-squash-soup-with-prosciutto-crisps">Butternut Squash Soup with Prosciutto Crisps</a> was originally published by Stephanie and David Ketler at <a href="https://www.ketlerkitchen.com">Ketler Kitchen</a> on March 13, 2017.</p>
https://www.ketlerkitchen.com/this%20is%20~~why~~%20what%20we%20drink/Baileys
https://www.ketlerkitchen.com/this%20is%20~~why~~%20what%20we%20drink/Baileys2017-03-09T00:00:00-00:002017-03-09T00:00:00-05:00Stephanie and David Ketlerhttps://www.ketlerkitchen.comketler.kitchen@gmail.com<p>D: So we made Pork Chops earlier in the week, and in the interest of making space in our tiny fridge, we wanted to try to work through the Baileys Almande, and the regular Baileys we have taking up space. Last time we tried the Almande it was kind of disgusting, but we figured we’d try it again, if it’s still being sold it can’t possibly be that bad!</p>
<h2 id="his-drink">His Drink##</h2>
<p>[Baileys Almande over Ice]</p>
<h3 id="ingredients">Ingredients:###</h3>
<ul>
<li>1-2 oz Baileys Almande</li>
<li>Ice</li>
</ul>
<h3 id="needed">Needed###</h3>
<ul>
<li>Tumbler</li>
</ul>
<h3 id="directions">Directions:###</h3>
<ol>
<li>Add a couple of ice cubes to a glass</li>
<li>Pour in Baileys</li>
<li>Drink</li>
</ol>
<blockquote class="instagram-media" data-instgrm-captioned="" data-instgrm-version="7" style=" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);"><div style="padding:8px;"> <div style=" background:#F8F8F8; line-height:0; margin-top:40px; padding:28.10185185185185% 0; text-align:center; width:100%;"> <div style=" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;"></div></div> <p style=" margin:8px 0 0 0; padding:0 4px;"> <a href="https://www.instagram.com/p/BRbpToXg49X/" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" target="_blank">Our 2nd drink for today's #ThirstyThursday post. Baileys came out with an almond flavored liqueur. We dig it. And look how well it pours over ice.</a></p> <p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A post shared by Stephanie+David Ketler (@ketlerkitchen) on <time style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;" datetime="2017-03-09T21:10:23+00:00">Mar 9, 2017 at 1:10pm PST</time></p></div></blockquote>
<script async="" defer="" src="//platform.instagram.com/en_US/embeds.js"></script>
<h2 id="her-drink">Her Drink##</h2>
<p>[Baileys over Vanilla Ice Cream]</p>
<h3 id="ingredients-1">Ingredients:###</h3>
<ul>
<li>1-2 oz Baileys</li>
<li>1 scoop Hagen Daas Vanilla Bean Ice Cream</li>
</ul>
<h3 id="needed-1">Needed###</h3>
<ul>
<li>Glass</li>
</ul>
<h3 id="directions-1">Directions:###</h3>
<ol>
<li>Add a scoop of ice cream to the glass</li>
<li>Pour in Baileys</li>
<li>Drink and eat with a spoon</li>
</ol>
<blockquote class="instagram-media" data-instgrm-captioned="" data-instgrm-version="7" style=" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);"><div style="padding:8px;"> <div style=" background:#F8F8F8; line-height:0; margin-top:40px; padding:28.10185185185185% 0; text-align:center; width:100%;"> <div style=" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;"></div></div> <p style=" margin:8px 0 0 0; padding:0 4px;"> <a href="https://www.instagram.com/p/BRbSCcXgb1l/" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" target="_blank">1st #ThirstyThursday drink for this week's blogpost. I love ice cream. I love Baileys. This was delicious. An easy booze dessert.</a></p> <p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A post shared by Stephanie+David Ketler (@ketlerkitchen) on <time style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;" datetime="2017-03-09T17:47:04+00:00">Mar 9, 2017 at 9:47am PST</time></p></div></blockquote>
<script async="" defer="" src="//platform.instagram.com/en_US/embeds.js"></script>
<h2 id="verdict">Verdict:##</h2>
<p>D: So it turns out Baileys Almande is goddamn delicious. I’m not sure what the deal was the first time, maybe we didn’t give it enough time to get cold, or something. And it was gritty the first time too, like bad almond milk. This time it was smooth, and is delicious. I do kind of prefer normal Baileys because Whiskey, but as its own thing, it’s awesome. Buy a bottle, seriously. It’s amazing how good it is.</p>
<p><a href="https://www.ketlerkitchen.com/this%20is%20~~why~~%20what%20we%20drink/Baileys">Baileys over Ice Cream & Baileys Almande over Ice</a> was originally published by Stephanie and David Ketler at <a href="https://www.ketlerkitchen.com">Ketler Kitchen</a> on March 09, 2017.</p>
https://www.ketlerkitchen.com/everyday%20cook/open-sesame-noodles
https://www.ketlerkitchen.com/everyday%20cook/open-sesame-noodles2017-03-06T00:00:00-00:002017-03-06T00:00:00-05:00Stephanie and David Ketlerhttps://www.ketlerkitchen.comketler.kitchen@gmail.com<p>D: Steph chose the recipe this week, and wanted to continue with something reasonably light, and came across this noodle recipe. She tells me it’s something she knew would be delicious, and something she knows of. So we’re going with that this week.</p>
<h2 id="ingredients">Ingredients:##</h2>
<ul>
<li>1 C rice wine vinegar</li>
<li>1/2 C sugar</li>
<li>1 tsp kosher salt</li>
<li>1/2 tsp red pepper flakes</li>
<li>1 hothouse english cucumber</li>
<li>284 g smooth peanut butter</li>
<li>40 g soy sauce</li>
<li>15g plus 2 TBsp toasted sesame oil</li>
<li>25 g sambal olek</li>
<li>20 g freshly grated ginger</li>
<li>30 g rice wine vinegar</li>
<li>20 g sugar</li>
<li>10 oz dry pasta, cooked al dente, or 1 lb fresh chinese egg noodles cooked according to package directions</li>
</ul>
<h2 id="required">Required:##</h2>
<ul>
<li>Food processor</li>
</ul>
<h2 id="directions">Directions:##</h2>
<ul>
<li>Combine the rice wine vinegar, sugar, salt and red pepper flakes in a mixing bowl</li>
<li>Mix well then add the sliced cucumber, cover with plastic wrap and set aside in the fridge</li>
</ul>
<figure class="third">
<a href="https://www.ketlerkitchen.com/images/2017-03-06/DSC07389-2.jpg"><img src="https://www.ketlerkitchen.com/images/2017-03-06/DSC07389-2.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-03-06/DSC07391-2.jpg"><img src="https://www.ketlerkitchen.com/images/2017-03-06/DSC07391-2.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-03-06/DSC07394-2.jpg"><img src="https://www.ketlerkitchen.com/images/2017-03-06/DSC07394-2.jpg" /></a>
</figure>
<ul>
<li>Install the standard blade in your food processor, put the food processor bowl on your scale</li>
<li>Weight in, pressing tare after every ingredient, peanut butter, soy sauce, 15g toasted sesame oil, chili paste, ginger, rice wine vinegar, and sugar</li>
<li>Run the food processor steady for about 2 minutes, scraping as needed, until smooth</li>
</ul>
<figure class="third">
<a href="https://www.ketlerkitchen.com/images/2017-03-06/DSC07398-2.jpg"><img src="https://www.ketlerkitchen.com/images/2017-03-06/DSC07398-2.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-03-06/DSC07399-2.jpg"><img src="https://www.ketlerkitchen.com/images/2017-03-06/DSC07399-2.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-03-06/DSC07400-2.jpg"><img src="https://www.ketlerkitchen.com/images/2017-03-06/DSC07400-2.jpg" /></a>
</figure>
<ul>
<li>Toss the cooked noodles with the remaining 2 TBsp of sesame oil in a large bowl, add 1/4 of the peanut sauce and toss</li>
<li>Garnish with the pickled cucumbers and shovel into face</li>
</ul>
<figure class="half">
<a href="https://www.ketlerkitchen.com/images/2017-03-06/DSC07402-2.jpg"><img src="https://www.ketlerkitchen.com/images/2017-03-06/DSC07402-2.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-03-06/DSC07404-2.jpg"><img src="https://www.ketlerkitchen.com/images/2017-03-06/DSC07404-2.jpg" /></a>
</figure>
<h2 id="verdict">Verdict##</h2>
<p>D: Stellar, maybe a bit different having peanut sauce on pasta.. but I love peanut sauce, and it works really well with the cucumbers. It may end up a staple in our house. Just delicious and easy to make. I’m not sure I’m super into how the chinese noodles turned out, as they were a bit starchy; I’ll need to try it with Spaghetti, I’d recommend that.</p>
<p>Our peanut sauce didn’t end up ‘smooth’, more that it eventually just kind of worked together. I wouldn’t expect it to be super creamy, it might have a little bit of clumpiness to it. I’m not sure if that was our peanut butter choice (Planter’s mostly) or what. Tastes great and goes on the noodles fine though.</p>
<p><a href="https://www.ketlerkitchen.com/everyday%20cook/open-sesame-noodles">Open Sesame Noodles</a> was originally published by Stephanie and David Ketler at <a href="https://www.ketlerkitchen.com">Ketler Kitchen</a> on March 06, 2017.</p>
https://www.ketlerkitchen.com/this%20is%20~~why~~%20what%20we%20drink/jagerbomb
https://www.ketlerkitchen.com/this%20is%20~~why~~%20what%20we%20drink/jagerbomb2017-03-03T00:00:00-00:002017-03-03T00:00:00-05:00Stephanie and David Ketlerhttps://www.ketlerkitchen.comketler.kitchen@gmail.com<p>D: Jaaaagerbooooooommbsssss!</p>
<h2 id="his-drink">His Drink##</h2>
<p>[Episcopal]</p>
<h3 id="ingredients">Ingredients:###</h3>
<ul>
<li>1/2 can Red Bull</li>
<li>1.5oz Jagermeister</li>
</ul>
<h3 id="needed">Needed###</h3>
<ul>
<li>Bar glass</li>
<li>Shot glass</li>
</ul>
<blockquote class="instagram-media" data-instgrm-captioned="" data-instgrm-version="7" style=" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);"><div style="padding:8px;"> <div style=" background:#F8F8F8; line-height:0; margin-top:40px; padding:50.0% 0; text-align:center; width:100%;"> <div style=" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;"></div></div> <p style=" margin:8px 0 0 0; padding:0 4px;"> <a href="https://www.instagram.com/p/BRMaZpKg-EC/" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" target="_blank">It's a day late... but yay Jägerbomb for #ThirstyThursday</a></p> <p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A post shared by Stephanie+David Ketler (@ketlerkitchen) on <time style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;" datetime="2017-03-03T23:11:31+00:00">Mar 3, 2017 at 3:11pm PST</time></p></div></blockquote>
<script async="" defer="" src="//platform.instagram.com/en_US/embeds.js"></script>
<h3 id="directions">Directions:###</h3>
<figure class="third">
<a href="https://www.ketlerkitchen.com/images/2017-03-02/DSC07407-2.jpg"><img src="https://www.ketlerkitchen.com/images/2017-03-02/DSC07407-2.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-03-02/DSC07408-2.jpg"><img src="https://www.ketlerkitchen.com/images/2017-03-02/DSC07408-2.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-03-02/DSC07409-2.jpg"><img src="https://www.ketlerkitchen.com/images/2017-03-02/DSC07409-2.jpg" /></a>
</figure>
<ol>
<li>Add chilled Red Bull to a bar glass, ~ 1/2 a can</li>
<li>Fill a shot glass with ~ 1.5oz of Jager</li>
<li>Drop the shot glass into the red bull</li>
<li>Enjoy</li>
</ol>
<h2 id="verdict">Verdict:##</h2>
<p>D: So that’s the first Jagerbomb I’ve had that I was sober enough to really remember (thanks, siblings etc). Good, really can’t complain. I kind of prefer Jager straight I think, but I’d drink it, I like it.</p>
<p><a href="https://www.ketlerkitchen.com/this%20is%20~~why~~%20what%20we%20drink/jagerbomb">Jaaaageerbooooombbsss</a> was originally published by Stephanie and David Ketler at <a href="https://www.ketlerkitchen.com">Ketler Kitchen</a> on March 03, 2017.</p>
https://www.ketlerkitchen.com/everyday%20cook/my-big-fat-greek-chicken-salad
https://www.ketlerkitchen.com/everyday%20cook/my-big-fat-greek-chicken-salad2017-02-27T00:00:00-00:002017-02-27T00:00:00-05:00Stephanie and David Ketlerhttps://www.ketlerkitchen.comketler.kitchen@gmail.com<p>D: After having nearly killed ourselves with heavy food the past couple of weeks, Steph chose this Chicken Salad recipe. Using Pitas, it looked reasonably light, and sounded like it may taste good; no mayo is.. an interesting choice, but something I was willing to try.</p>
<h2 id="ingredients">Ingredients:##</h2>
<ul>
<li>1/2 C plain Greek Yogurt</li>
<li>2 TBsp fresh lemon juice</li>
<li>2 TBsp chopped fresh flat-leaf parsley</li>
<li>1/2 tsp kosher salt</li>
<li>freshly ground black pepper</li>
<li>1 lb cooked chicken breasts or thighs, torn,and roughly chopped</li>
<li>1 small cucumber peeled, seeded, and chopped</li>
<li>1 roma tomato, chopped</li>
<li>1/2 small red onion, finely chopped</li>
<li>1/2 C crumbled feta cheese</li>
<li>1/4 C pitted kalamata olives, roughly chopped</li>
<li>Pitas to stuff full of delicious chicken-ness</li>
</ul>
<h2 id="required">Required:##</h2>
<ul>
<li>A knife, I guess</li>
</ul>
<h2 id="directions">Directions:##</h2>
<ul>
<li>Whisk together the yogurt, lemon juice, parsley, salt & pepper to taste together in a medium bowl</li>
</ul>
<figure class="third">
<a href="https://www.ketlerkitchen.com/images/2017-02-27/DSC07334.jpg"><img src="https://www.ketlerkitchen.com/images/2017-02-27/DSC07334.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-02-27/DSC07337.jpg"><img src="https://www.ketlerkitchen.com/images/2017-02-27/DSC07337.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-02-27/DSC07341.jpg"><img src="https://www.ketlerkitchen.com/images/2017-02-27/DSC07341.jpg" /></a>
</figure>
<ul>
<li>Add the chicken, cucumber, tomato, red onion, feta, olives and stir</li>
<li>Refrigerate for at least 1 hour before serving</li>
<li>Warm pitas, cut in half, and fill with the mixture</li>
</ul>
<figure class="third">
<a href="https://www.ketlerkitchen.com/images/2017-02-27/DSC07353.jpg"><img src="https://www.ketlerkitchen.com/images/2017-02-27/DSC07353.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-02-27/DSC07368.jpg"><img src="https://www.ketlerkitchen.com/images/2017-02-27/DSC07368.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-02-27/DSC07375.jpg"><img src="https://www.ketlerkitchen.com/images/2017-02-27/DSC07375.jpg" /></a>
</figure>
<h2 id="verdict">Verdict##</h2>
<p>D: I thought it was quite good, I love olives, so I really have no complaints. The yogurt & acid work well as a dressing, and it keeps it on the lighter side when compared to the standard mayo-heavy chicken salad one thinks of. I really have no complaints regarding it, I thought it was very good, I’d eat it again.</p>
<p>S: too many olives [D: she lies]. I couldn’t taste anything else. Do definitely want to have it again, but maybe less olives next time.</p>
<p><a href="https://www.ketlerkitchen.com/everyday%20cook/my-big-fat-greek-chicken-salad">My Big Fat Greek Chicken Salad</a> was originally published by Stephanie and David Ketler at <a href="https://www.ketlerkitchen.com">Ketler Kitchen</a> on February 27, 2017.</p>
https://www.ketlerkitchen.com/this%20is%20~~why~~%20what%20we%20drink/Episcopal
https://www.ketlerkitchen.com/this%20is%20~~why~~%20what%20we%20drink/Episcopal2017-02-23T00:00:00-00:002017-02-23T00:00:00-05:00Stephanie and David Ketlerhttps://www.ketlerkitchen.comketler.kitchen@gmail.com<p>D: So now that I’m up to my eyes in Chartreuse, there’s a recipe on the back of the bottle of Yellow Chartreuse called “Episcopal”. It’s a cocktail made from both types of Chartreuse. That sounded interesting, and Chartreuse smells sort of herby and delicious (basically Jagermeister), so I wanted to give that a shot.</p>
<h2 id="his-drink">His Drink##</h2>
<p>[Episcopal]</p>
<h3 id="ingredients">Ingredients:###</h3>
<ul>
<li>1/2 part Yellow Chartreuse</li>
<li>1 part Green Chartreuse</li>
</ul>
<h3 id="needed">Needed###</h3>
<ul>
<li>Glass</li>
</ul>
<h3 id="directions">Directions:###</h3>
<figure class="third">
<a href="https://www.ketlerkitchen.com/images/2017-02-23/001.jpg"><img src="https://www.ketlerkitchen.com/images/2017-02-23/001.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-02-23/003.jpg"><img src="https://www.ketlerkitchen.com/images/2017-02-23/003.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-02-23/005.jpg"><img src="https://www.ketlerkitchen.com/images/2017-02-23/005.jpg" /></a>
</figure>
<ol>
<li>Add ice to a high ball or other drink glass of choice</li>
<li>Pour Chartreuse into glass</li>
<li>Stir or otherwise mix</li>
<li>Enjoy</li>
</ol>
<h2 id="verdict">Verdict:##</h2>
<p>D: Basically, a lighter, sweeter Jagermeister. I like it a lot (I love the heck out of Jager), I’ll definitely be making it more. Super super easy and quite tasty.</p>
<p><a href="https://www.ketlerkitchen.com/this%20is%20~~why~~%20what%20we%20drink/Episcopal">Episcopal</a> was originally published by Stephanie and David Ketler at <a href="https://www.ketlerkitchen.com">Ketler Kitchen</a> on February 23, 2017.</p>
https://www.ketlerkitchen.com/events/Rosedale-Diner-Valentines-Day-Dinner
https://www.ketlerkitchen.com/events/Rosedale-Diner-Valentines-Day-Dinner2017-02-20T00:00:00-00:002017-02-20T00:00:00-05:00Stephanie and David Ketlerhttps://www.ketlerkitchen.comketler.kitchen@gmail.com<p>S: Normally, the hubster and I don’t do anything for Valentine’s day. If it falls on the weekend, maybe we’d go to our favourite butchers: <a href="http://www.olliffe.ca">Olliffe</a></p>
<p>But 2 nights before Valentine’s day rolled around, while perusing Instagram, I saw the below post from Rosedale Diner, and knew what our plans were.</p>
<blockquote class="instagram-media" data-instgrm-captioned="" data-instgrm-version="7" style=" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);"><div style="padding:8px;"> <div style=" background:#F8F8F8; line-height:0; margin-top:40px; padding:50.0% 0; text-align:center; width:100%;"> <div style=" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;"></div></div> <p style=" margin:8px 0 0 0; padding:0 4px;"> <a href="https://www.instagram.com/p/BQWFRTbgLC4/" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" target="_blank">Featured on our Valentine's Day prix fixe: Buttermilk Fried Chicken Mac & Cheese w. butternut squash 5-cheese Mornay sauce & garlic herb bread crumbs. Book now, folks. #fingerlickinchicken #valentines #lovers #torontofood #tofoodies #torontolove</a></p> <p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A post shared by RosedaleDiner (@rosedalediner) on <time style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;" datetime="2017-02-10T20:47:54+00:00">Feb 10, 2017 at 12:47pm PST</time></p></div></blockquote>
<script async="" defer="" src="//platform.instagram.com/en_US/embeds.js"></script>
<p>I have to preface this: the hubster and I /love/ Rosedale Diner. Their brunch lured us in: the Chicken Waffles brunch.</p>
<p>ANYhoo, the Instagram post had both of us nervously wondering if we’d manage to get a reservation, as it had actually been posted the week before. Thankfully, online reservations exists, so I did just that.</p>
<p>Comes the day of Valentine’s Day… and a horrible thing happened in the St. Clair area: <a href="https://www.thestar.com/news/gta/2017/02/15/crews-clear-yonge-and-st-clair-for-morning-commute-after-devastating-fire.html">The Star: Claire & Yonge St Fire</a></p>
<p>This meant that a full city block had been closed, due to the horrible smoke from the fire that was happening at the racket club. Many business had to close, due to proximity, others due to no human traffic. [D: yeah, I knew about that fire but totally forgot it would end up impacting us]</p>
<p>For us, it meant weaving through a maze of side streets (as some of those had been closed as well). We called the diner, to let them know we would be late due to the fire, but honestly didn’t have much to worry about at that moment. We were the only customers there when we got there. Our waiter told us that lunch time had been busy, as a lot of businesses had closed, and the people needed places to go eat. [D: still sad though, hopefully they still made out okay with the closures, it’s a big day to lose a bunch of reservations on, especially with how much prep I’m sure they did for dinner] But as 7:30pm is after work, the area was quite the silent night.</p>
<p>The diner was decked out for V-Day, and it was adorable. Due to us being the only ones there at that time, we had our pick of which table we wanted. We picked one in the corner, by the floating fireplace.</p>
<figure>
<a href="https://www.ketlerkitchen.com/images/2017-02-20/20170214_193246.jpg"><img src="https://www.ketlerkitchen.com/images/2017-02-20/20170214_193246.jpg" /></a>
</figure>
<p>We started off with a couple drinks -
For David: Junction Crafting Brewing Engineer’s IPA
For Stephanie: Emily Rose - Iced Earl Gray Tea, Dillon’s Rose Gin, and St. Germain</p>
<p>Shortly after, we were presented with an amuse-bouche:
House-smoked duck breast, norther harvest rye mustard, micro basil, crostini
oyster mushroom duxelles, truffle oil, parmesan, crostini</p>
<figure class="half">
<a href="https://www.ketlerkitchen.com/images/2017-02-20/20170214_194006.jpg"><img src="https://www.ketlerkitchen.com/images/2017-02-20/20170214_194006.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-02-20/20170214_194013.jpg"><img src="https://www.ketlerkitchen.com/images/2017-02-20/20170214_194013.jpg" /></a>
</figure>
<p>I think we can both agree that our favourite of the two crostini’s, was the duck breast. [D: no we can’t, the mushroom duxelles crostini was delicious, I do however love mushrooms surprisingly much] I usually love mushrooms and truffle oil, but it just seemed a tad bland. A little sprinkle of sea salt would have made it superb. I was lucky to eat that first, before the duck breast. I fear that if I had eaten the duck first, the mushroom crostini would have been very bland (D: Which is what I did… and it was bland).</p>
<p>After finishing, we had a brief break to digest the crostini’s before being served our apps. If you know us/me, we/I always have to order whatever calamari app there is on the menu. So that’s what I did, I ordered their ‘Calamari Picante’ (Chef’s hot sauce, lemon caper aioli), while the hubster ordered the ‘East Coast Baked Oysters’ (garlic confit, herbed bread crumbs, st. albert cheese).</p>
<figure>
<a href="https://www.ketlerkitchen.com/images/2017-02-20/20170214_195109.jpg"><img src="https://www.ketlerkitchen.com/images/2017-02-20/20170214_195109.jpg" /></a>
</figure>
<p>I have to admit one thing: I have had Rosedale Diner’s Calamari before. And I will have it again and again each time I go for a visit.[D: we usually split one, if only because their portions are generous, but I always have eto think about that for a while before we do, it’s <em>really</em> good, best calamari in the city that I know of] They never overcook it, which means I never have to worry about chewy, elastic-ilke tubes. The chef’s hot sauce is a delight, and the lemon caper aioli balances it out perfectly.</p>
<p>The Oysters, I did enjoy the one I had, but swallowed it too quickly, to really appreciate its taste. I had assumed, we were splitting our dishes evenly. Alas, David had other plans [D: I would have preferred more calamari, that was a huge mistake].</p>
<p>After finishing our appetizers, we had a little break, as more customers showed up. We were glad, as we thought it a shame that they had made a prix fixe dinner, and we were the only ones there for it.</p>
<p>Our mains… can you guess what one of our orders was? Obviously the Instagram photo we saw: The Buttermilk Fried Chicken Mac & Cheese (roasted butternut squash & five-cheese mornay, garlic & herb bread crumbs), and my choice: King Cole Confit Duck Leg (braised white beans, house lardon & sausage, roasted brussel sprouts, thyme cassis reduction).</p>
<figure class="third">
<a href="https://www.ketlerkitchen.com/images/2017-02-20/20170214_200906.jpg"><img src="https://www.ketlerkitchen.com/images/2017-02-20/20170214_200906.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-02-20/20170214_200853.jpg"><img src="https://www.ketlerkitchen.com/images/2017-02-20/20170214_200853.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-02-20/20170214_200901.jpg"><img src="https://www.ketlerkitchen.com/images/2017-02-20/20170214_200901.jpg" /></a>
</figure>
<p>I’ve got to say, individually, I have to say the Duck won hands down, when it came to all around umami [D: I’d never had their duck before so I didn’t know what to expect, but it’s mind-blowingly good]. Unfortunately for us both, we agree that the mac & cheese was just a tad dry. The fried chicken was a bit dry, and the breadcrumbs for the mac & cheese made that portion dry as well. This made for a slightly dry main. Taste wise, it was delicious, just a bit of moisture would make it great. [D: Not having their stellar hot sauce or something to go with the chicken, makes the dish suffer; never having had their chicken & waffles before it might be fine, but comparing the two it is missing something]</p>
<p>But if we were to talk about both dishes together, and what would make both of them fantastic, switching the chicken and the duck to the other dish, would have made bomb dishes. Which is what we did, since we were doing sharesies.</p>
<p>Last but not least, after our mains in our bellies, we had dessert:
What I ordered: Rosewater Panna Cotta with pomegranate, mandarin, and cranberry compote
What he ordered: Madagascar vanilla creme brulée with a strawberry rose.</p>
<figure class="third">
<a href="https://www.ketlerkitchen.com/images/2017-02-20/20170214_203736.jpg"><img src="https://www.ketlerkitchen.com/images/2017-02-20/20170214_203736.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-02-20/20170214_203723.jpg"><img src="https://www.ketlerkitchen.com/images/2017-02-20/20170214_203723.jpg" /></a>
<a href="https://www.ketlerkitchen.com/images/2017-02-20/20170214_203742.jpg"><img src="https://www.ketlerkitchen.com/images/2017-02-20/20170214_203742.jpg" /></a>
</figure>
<p>Can you see how I rounded out my meal? Ordered my drink with rose in it, and ended with rose.</p>
<p>I do have to admit something though. My first spoonful was 95% rosewater panna cotta, with a bit of compote. When I bit down/had it all in my mouth, it was a very strong flavour of rosewater. I love me some hint of rosewater in me desserts (like rosewater macarons), but this almost felt like a mouthful of pure rosewater. Which is SUCH a shame. [D: it tsteas like grandma] It made me weary to finish the rest of the dessert. But I persevered, and I evenly proportioned the compote with the rest of the panna cotta, and the compote cut through the rosewater nicely, to avoid the overwhelming feel of drinking pure rosewater.</p>
<p>The creme brulée, on the other hand, was smooth and the crack of bunt sugar was satisfying. [D: having done an extremely vanilla bean-ey creme brulee many times, it was maybe light for me, but it was a damn good Creme Brulee; very well made and delicious[</p>
<h2 id="verdict">Verdict##</h2>
<p>Overall, we did truly enjoy our meal. We would, and will, go back to Rosedale Diner. We had some not so lovely things to say, but in the end, the meal was truly satisfying, and we love the place.</p>
<p>(Have I mentioned I’m probably doing my birthday dinner there? They’ve got a lovely back patio)</p>
<p>D: Stellar as always, need to go back for brunch. Mmmm chicken & waffles..</p>
<p><a href="https://www.ketlerkitchen.com/events/Rosedale-Diner-Valentines-Day-Dinner">Rosedale Diner - Valentine's Day Dinner</a> was originally published by Stephanie and David Ketler at <a href="https://www.ketlerkitchen.com">Ketler Kitchen</a> on February 20, 2017.</p>