A perfect project for the weekend and sadly the end of our rhubarb binge…..Read More
The nice thing about this chutney is its versatility. Here we served it with a nice crumbly Cabot Cloth Cheddar as an hors devour and then with a seared duck breast as a meal.Read More
You deserve a break today. Make this easy roasted rhubarb for breakies.Read More
Your weekend project!Read More
We see you making this for the weekend……...Read More
This chicken liver pate' is served with a rhubarb jelly made from the simple syrup of the Rhubarb Fizz.Read More
A cool refreshing look at rhubarb!Read More
A spring meal straight out of Mr McGregor's garden.Read More
If you haven't figured it out yet, we at Kitchen Repertoire like our eggs any style, any time. So here's yet another idea for you egg lovers out there.Read More
Although I was born in California, I grew up in the south- Georgia and South Carolina to be exact. While I was a kid, grits weren't really a part of our everyday life. My mother's "southern-ness" has evolved with time so when I was young she was still a California girl making Tamale Pie and the like (a suburban girl getting her "mexican" on). Anyway, grits grew on me as an adult. A college student working in a bajillion restaurants, eating her way to a southern background. Every time I'm back in the south I order grits wherever I go because its such a comfort food and nobody does it like the south. These were made with instant grits (yes, lazy lady style) and then we modernized them with eclectic toppers. Don't even try to keep your heart attack in check here, grits need lots of salt or they're disappointing, so sodium intake be damed for a day.Read More
We cheated and used the left over brine from a favorite jar of dilly beans. Trim, rinse and chop one bunch of ramps. Transfer to a small bowl or jam jar and cover with brine. Let stand refrigerated for at least 8 hours before using- over night is better. Serve with Deviled Eggs- simply made with just mayo, touch of dijon and lots of salt and pepper.
If you don't have pickle juice in your fridge simply make a brine that's 1 part white vinegar (or cider vinegar, whatever you have), 3 parts water. Then throw in salt, sugar, some peppercorns, dill seed or fresh dill if you have on hand and some mustard seeds.