Search
  • Recipes
  • About
  • Say Hello + Sign Up
Close
Menu
Search
Close
  • Recipes
  • About
  • Say Hello + Sign Up
Menu

Kitchen Repertoire

culinary inspiration from everyday life

January 9, 2016

Salt and Pepper Turnips

by Kitchen Repertoire


The Farmer's Market never fails to surprise and inspire.  Who knew the lowly turnip has so many incarnations?  

Read More
Comment

TAGS: turnips, roasting, holidays, thanksgivingcontender, vegetarian, sides, prop styling: Christina Lane


December 18, 2015

Acorn Squash Bowl with Greens and Grains

by Kitchen Repertoire


A hearty but healthy break in the holiday meal cycle.  Your belly will thank you.

Acorn Squash Bowl with Greens and Grains

Acorn Squash

  • 3 medium small acorn squash, scrubbed, halved and seeds
  • 2 tablespoons olive oil
  • 3 cloves garlic, thinly sliced
  • Several sprigs fresh oregano
  • Sea salt
  • Ground black pepper

Heat oven to 400.  Arrange squash on a baking sheet, cut side up.  Divide about 2 tablespoons olive oil between squash halves.  Strew with sliced garlic and oregano.  Season well with salt and pepper.  Roast until squash is spoon tender and garlic is golden and caramelized, about 45 minutes.  Remove from oven and serve hot - filled with Greens and Grains (recipe below).

 

Greens and Grains

  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced to paste
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cardamon
  • Several gratings fresh nutmeg
  • Pinch ground cinnamon
  • 1 1 inch piece fresh ginger, peeled and grated
  • 1 cup whole freekeh
  • Pinch saffron
  • Sea salt
  • Ground black pepper
  • 1/4 cup dried mulberries or golden raisins
  • 1/2 cup roasted chestnuts, roughly chopped
  • 1 small bunch Russian kale or other dark green, tough stems removed, rinsed and just shaken dry 

Heat 2 tablespoons olive oil in a medium saucepan over a medium flame.  Add onion and cook, stirring often until soft, translucent and golden, about 10 minutes.  Add garlic and stir in coriander, cardamon, nutmeg, cinnamon and grated ginger.  Cook a minute or two more.  Add ginger and stir so to coat grains in spice and oil.  Season well with salt and pepper.  Cook another minute or so.  Add 2 cups cold water and saffron.  Increase heat and bring liquid to a boil.  Reduce heat, cover and let simmer until liquid is absorbed, about 30 minutes depending on grain.  Remove from heat and add mulberries.  Let stand, covered, about 5 minutes.  Stir in chestnuts and adjust seasoning with salt and pepper.  
Meanwhile, heat remaining tablespoon olive oil in a large skillet.  Add kale, season with salt and pepper, and sautée until just tender, adding a splash of water if necessary to prevent scorching.  Fill baked squash above with grains and top with sautéed greens. 

Comment

TAGS: prop styling: Christina Lane, squash, acorn squash, roasted squash, farro, vegetarian, thanksgivingcontender, winter meals


December 16, 2015

Prosciutto Baked Brie and Roasted Figs

by Kitchen Repertoire


We see you puffed pastry and raise you one!

Read More
2 Comments

TAGS: prop styling: Christina Lane, figs, camembert cheese, appetizers, holidays, thanksgivingcontender, roast figs, prosciutto


December 12, 2015

Persimmon Granita with Pomegranate Seeds

by Kitchen Repertoire


persimon_granita_dana_gallagher_0020.jpg
persimon_granita_dana_gallagher_0020.jpg

Persimmon are high maintenance.  They take days to ripen and seconds to rot.  But - if you catch them just right - the gorgeous orange pulp is sweet and delicious.  

Read More
Comment

TAGS: prop styling: Christina Lane, persimmon, granita, pomegranates, dessert, holidays, thanksgivingcontender


December 4, 2015

Holiday Cheer Aperol Spritz

by Kitchen Repertoire


Aperol_Spritz_dana_gallagher_0027.jpg
Aperol_Spritz_dana_gallagher_0027.jpg

Because it is a spritz - two is really one.  Or at least that's our story and we're sticking to it.

Read More
3 Comments

TAGS: holidays, drinks, cocktail recipe, thanksgivingcontender, Aperol, Prosecco


November 26, 2015

Gingerbread Shortcake with Caramelized Pears

by Kitchen Repertoire


ginger_scone_dana_gallagher_0003.jpg
ginger_scone_dana_gallagher_0003.jpg

Happy Thanksgiving. Something to be thankful for in lieu of pie and as  breakfast tomorrow when you don't feel like cooking EVER again -could just get you over the hump.

 

Gingerbread Shortcake with Caramelized Pear

Gingerbread Shortcakes

  • 2 cups all purpose flour (whole wheat works too)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • Pinch cloves
  • Several gratings fresh nutmeg
  • 1/3 cup dark brown sugar, firmly packed
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 1 vanilla bean, scraped
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1/4 candied ginger, cut into long slivers

Combine flour, baking powder, salt, ginger, cinnamon, cloves, nutmeg and sugar in a mixing bowl.  Stir well.  Cut in butter and quickly work dough to create a coarse crumb.  Combine vanilla bean seeds and heavy cream and quickly mix into dough.  Turn out onto a parchment lines baking sheet and gently pat into a square - roughly 8 x 8.  Refrigerate about 1 hour.  Heat oven to 375.  Cut dough into 8 equal squares and reconfigure on baking sheet so there is some breathing space between. Pat top of each square with a little cold water and sprinkle with sugar.  Top with a few slivers candied ginger.  Bake until golden, about 30 minutes.  Remove from oven and let cool slightly before serving. Best warm. 

Caramelized Pear

  • 2 tablespoons unsalted butter
  • 6 tablespoons sugar
  • 2 pounds firm but ripe pears, thinly sliced
  • 2 tablespoons brandy
  • 1 cup heavy cream, whipped to soft peak, for serving

Melt butter in a heavy bottomed skillet over low heat.  Add sugar, sprinkling so to create a more or less even layer.  Let stand a few minutes while sugar melts into butter and softens.  Increase heat slightly.  Add sliced pears and cook, shaking pan until sugar melts completely and starts to caramelized - shake pan to prevent scorching.  Add brandy and let bubble up.  Reduce heat and let simmer just long enough that pears soften, release some juices and are drenched in golden caramel.  Sandwich pears between halved Ginger Bread Shortcakes and serve with whipped cream. 

Comment

TAGS: ginger, scones, pears, baking, holiday, thanksgivingcontender, prop styling: Christina Lane


November 26, 2014

Wild Rice with Chanterelles and Parsley

by Kitchen Repertoire


The earthy flavors of wild rice and mushrooms are in sync with most Thanksgiving Menus.

Read More
Comment

TAGS: thanksgivingcontender, rice, clamlabpottery, chanterelles


November 25, 2014

Leeks Vinaigrette and Celeriac Slaw

by Kitchen Repertoire


Both of these recipes improve with a little time to marinate - takes last minute pressure of the cook. 

Read More
Comment

TAGS: thanksgivingcontender, leeks, celeryroot, clamlabpottery


  • April 2020 (2)
  • March 2020 (2)
  • December 2019 (1)
  • February 2019 (1)
  • December 2018 (1)
  • October 2018 (1)
  • September 2018 (2)
  • August 2018 (2)
  • June 2018 (2)
  • May 2018 (2)
  • April 2018 (4)
  • February 2018 (3)
  • October 2017 (3)
  • September 2017 (2)
  • August 2017 (1)
  • July 2017 (4)
  • June 2017 (2)
  • May 2017 (2)
  • April 2017 (4)
  • March 2017 (5)
  • February 2017 (4)
  • January 2017 (2)
  • July 2016 (2)
  • June 2016 (3)
  • May 2016 (4)
  • April 2016 (9)
  • March 2016 (8)
  • February 2016 (8)
  • January 2016 (9)
  • December 2015 (11)
  • November 2015 (6)
  • October 2015 (7)
  • September 2015 (5)
  • August 2015 (5)
  • July 2015 (8)
  • June 2015 (7)
  • May 2015 (8)
  • April 2015 (8)
  • March 2015 (13)
  • February 2015 (10)
  • January 2015 (10)
  • December 2014 (13)
  • November 2014 (10)
  • October 2014 (14)
  • September 2014 (12)
  • August 2014 (17)
  • July 2014 (10)
  • June 2014 (13)
  • May 2014 (16)
  • April 2014 (9)
Recipes RSS

images ©Dana Gallagher 2018

 recipes ©Kitchen Repertoire 2018