My Vintage Kitchen

Crazy for Cutlery

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I must say.....you know every time I say "I must say" I think of Ed Grimly. ANYWAY...I must say I am completely in love with our little cutlery set....how cute is that face and the little bun on this chickies hair? We try not to really plug the stuff we sell to much as really the main focus of this blog is cooking, but I just had to show you all how cute this little sweet pea is. Her partner is pretty charming too. Anyway, they are back in stock as is the very popular Penguin Thermos ( if you're still looking for last minute gifts.) 

Check back with us tomorrow as I will be posting the BEST Etouffee I have ever had in my entire life! You know it's good when the recipe calls for a whole stick of butter....lord have mercy on our arteries!

-Shelly

Easy & Pretty ( I'm not talking about you!)

Imagine a chicken, with long flowing angelic locks, sitting on a lemon.

Thank you.

-Robin

1 Bunch of Asparagus

1 box whole wheat angle hair pasta

4 chicken breasts

3 lemons

2 cloves garlic minced

4 Tablespoons butter

1 teaspoon

Old

Bay

seasoning

Flour for dredging

Rinse and trim your chicken breasts, set aside. Heat 1 tbls butter in a pan and saute your garlic. Just get the aroma going. dredge your chicken in the flour and then sprinkle some Old Bay on each side, pop in the skillet, I do this with all the chicken and keep adding butter as needed.

I usually have my pasta almost cooked by the time I start the chicken.....get your asparagus going. I like to cut it up before I pop it in boiling salted water. Once your chicken is almost done I pop the asparagus in the skillet, while it is still very green. Mix around and start squeezing your lemons right into the skillet. Mix it up well. Once the asparagus is tender remove chicken and slice on a cutting board. Add pasta to asparagus and toss, plate your pasta and then add your chicken breast to the top.

Thousand Dollar Food Pyrimid

   

Q: Rocks, newspaper, spit

  A: Things that are in a driveway

Q: Ravioli, garlic bread, sneeze

    A: Things you might eat at a restaurant

Q: Yard gnome, my new watch, squirrel skull

    A: Things found in Robin's garden

For other great things found in Shelly's garden check out this recipe

-Robin & Shelly

1 box whole wheat spaghetti

4 tomatoes diced

2 cloves of garlic

1 cup shredded basil

1/4 cup extra virgin olive oil

4 oz Parmesan cheese

Salt and Pepper to taste ( Shelly likes red pepper flakes...Robin does not....we are at war over this)

Cook your pasta. Sautee your garlic in olive oil in a large skillet, add tomatoes. Put your drained pasta in the skillet and add the rest of the ingredients....serve.

Thistles, hair and other things that are not appetizing.

Have you over wondered who first though about eating something. Seriously, how hungry were these guys that caught a crab and thought, “Mmmm he’s mighty prickly and has got some beady eyes…bet he taste good! Aww son of a B*tch he just pinched my finger!”

Or how about the Artichoke, helloooo it’s prickly hence the “thistle family”. Not to mention they are a ton of work for a little meat, and all that hairy gunk (the choke) that you have to scrape out. That gets me thinking they must call it the choke because someone actually choked on it when trying to eat it. Does this sound like something you want to eat?

What I do know is that we owe these brave culinary souls a round of applause. Ok well you don’t really have to applaud because

a. they are probably already dead from trying to eat the bark off an oak tree

b. you would look kinda silly clapping at your computer screen.

One last thing….who decided to name pasta Angle “Hair”. I don’t care who’s hair it is…I don’t want it in my pasta!

-Shelly

4 ounces sun-dried tomatoes

3 tablespoons fresh basil chopped

1 tablespoon fresh parsley chopped

3 cloves minced garlic

1/4 cup chopped pine nuts

3 tablespoons minced onion

1 tablespoon tomato paste

1/2 cup olive oil

1/2 cup grated Parmesan cheese

salt to taste

Put all your ingredients except the olive oil and parmesan in a food processor and blend well. Place in a bowl and add tomato paste and stir. Stir in olive oil and Parmesan cheese.  Nuke it for a few minutes or until you start to stink up the kitchen. Season with salt to taste.

Sauté about 5 or 6 artichoke hearts in butter with a clove of minced garlic, and ½ an onion finely chopped. Just get a nice golden color on everything. Toss with your favorite past, we put this over angel hair. Serve hot

.