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Kitchen Repertoire

culinary inspiration from everyday life

May 29, 2014

Rhubarb Ice-Cream and Sorbet

by Kitchen Repertoire in Binge


rhubarb_icecream_sorbet_dana_gallagher_003.jpg
rhubarb_icecream_sorbet_dana_gallagher_003.jpg

A perfect project for the weekend and sadly the end of our rhubarb binge….. 

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TAGS: rhubarb, icecream, sorbet, prop styling:Alistair Turnbull, Art Direction: James Dunlinson


May 27, 2014

Rhubarb Chutney Served Two Ways

by Kitchen Repertoire in Binge


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.  

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TAGS: Art Direction: James Dunlinson, prop styling:Alistair Turnbull, chutney, rhubarb


May 26, 2014

Roasted Rhubarb Compote with Vanilla and Orange

by Kitchen Repertoire in Binge


roasted_rhubarb_dana_gallagher_011.jpg
roasted_rhubarb_dana_gallagher_011.jpg

You deserve a break today.  Make this easy roasted rhubarb for breakies.

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TAGS: Art Direction: James Dunlinson, prop styling:Alistair Turnbull, roasting, rhubarb, vanilla beans


May 25, 2014

Rhubarb Berry Jam

by Kitchen Repertoire in Binge


Your weekend project!

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TAGS: Art Direction: James Dunlinson, prop styling:Alistair Turnbull, rhubarb, breakfast, jam


May 23, 2014

Rhubarb Crumble Pie

by Kitchen Repertoire in Binge


We see you making this for the weekend……...

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TAGS: Art Direction: James Dunlinson, prop styling:Alistair Turnbull, pie recipe, crumble, rhubarb


May 22, 2014

Chicken Liver Paté with Rhubarb Jelly

by Kitchen Repertoire in Binge


This chicken liver pate' is served with a rhubarb jelly made from the simple syrup of the Rhubarb Fizz.

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TAGS: Art Direction: James Dunlinson, prop styling:Alistair Turnbull, pate', rhubarb


May 21, 2014

Rhubarb Fizz

by Kitchen Repertoire in Binge


A cool refreshing look at rhubarb!

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TAGS: Art Direction: James Dunlinson, prop styling:Alistair Turnbull, rhubarb, cocktail recipe


May 5, 2014

Ramp Bruschetta with Fresh Ricotta & Pine Nuts

by Kitchen Repertoire in Binge


bruschetta_ramps_dana_gallagher_005.jpg
bruschetta_ramps_dana_gallagher_005.jpg

We served this bruschetta with the lovely house Rose' from Pasanella and Son. 

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TAGS: bruschetta, ramps, fresh ricotta, pinenuts


May 4, 2014

Spring Pea Potage with Ramps and Potatoes

by Kitchen Repertoire in Binge


pea_potato_soup_dana_gallagher_006.jpg
pea_potato_soup_dana_gallagher_006.jpg

A spring meal straight out of Mr McGregor's garden.

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TAGS: soup, peas, ramps, mint, potatoes


May 3, 2014

Poached Eggs With Sautéed Ramps and Golden Bread Crumbs

by Kitchen Repertoire in Binge


poached_egg_ramps_dana_gallagher_008.jpg
poached_egg_ramps_dana_gallagher_008.jpg

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.

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TAGS: poached eggs, ramps, capers, breadcrumbs


May 2, 2014

Cheddar Grits avec Ramps and Bacon

by Dana in Binge, Lazy Lady Style


grits_ramps_dana_gallagher_007.jpg
grits_ramps_dana_gallagher_007.jpg

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.

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TAGS: grits, bacon, ramps, pinenuts, southern food


May 1, 2014

Ramps

by Kitchen Repertoire in Binge


ramps_dana_gallagher_002.jpg
ramps_dana_gallagher_002.jpg
 Pickled Ramps.

 

Pickled Ramps.

 Deviled Eggs topped with Pickled Ramps.

 

Deviled Eggs topped with Pickled Ramps.

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.  

Download a printable pdf of this recipe

 

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TAGS: ramps, farmers market


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