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Kitchen Repertoire

culinary inspiration from everyday life

June 11, 2015

Yellow Snow Peas with Arugula Flowers and Feta

by Kitchen Repertoire


Went to the Union Square Farmer's Market with first of the season sugar snaps on my brain and left with these yellow SNOW peas in my bag.  Weather I dare you to turn back again!  Summer living made easy in a salad bowl.  Love these long beautiful days. 

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TAGS: snowpeas, salad, spring, arugula flowers, arugula


June 7, 2015

Strawberry Rhubarb Coffee Cake

by Kitchen Repertoire


Served this breakfast cake and Stump Town Cold Brew to my weekend house guests.  Keeping up with the trends! 

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TAGS: rhubarb, coffeecake, strawberry, baking, spring, icecoffee


June 4, 2015

Ham Steak With Nettle Pesto Potato Salad

by Kitchen Repertoire


Sometimes dinner is all about the condiment.  A tablespoon of Nettle Pesto dresses up any meal. 

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June 2, 2015

Ramps and Asparagus with Fresh Ricotta and Bacon

by Kitchen Repertoire


We liked this combo of ingredients so much that it made sense to work the dish two ways - as straight up side or as a quick puff pastry extravaganza.  No need to decide.  Try both. 

 

Ramps and Asparagus with Fresh Ricotta and Bacon

  • 2 medium bunches asparagus, tough ends trimmed and discarded
  • 1 bunch ramps, root end trimmed, bulbs and leaves separated
  • 1/4 pound bacon, diced small
  • Olive oil
  • 1 cup fresh ricotta
  • sea salt and freshly ground black pepper
  • Several sprigs fresh min
  • Puff pastry - if so inclined

Bring a large pot of salted water to the boil.  Slice asparagus spears as thinly as possible - creating nice ribbons.  Slice ramp greens as well.  Dunk asparagus and ramps in water and blanch until just tender, about 4 minutes.  Remove from heat and drain well - shaking off excess water and patting dry with a clean towel.  

Meanwhile heat a large skillet over a low flame.  Add bacon and cook until meat is golden and fat rendered.  Thinly slice ramp bulbs and add to pan.  Sauté until soft and translucent and maybe just starting to take on a golden edge, about 3 minutes.  Scrape bacon and ramps into a small bowl and set aside.  Quickly add blanched asparagus and ramps to skillet and cook over high heat just to give vegetables a moment to crisp.  Add a tablespoon of olive oil if pan seems too dry.  Remove from heat.  Transfer to serving dish.  Spoon in ricotta, add bacon and ramp mix, drizzle with olive oil and season well with salt and pepper.  Sprinkle with mint.  Toss well just before serving. 

If you wish to try tart version - prepare puff pastry according to manufacture’s instructions and preheat oven to correct temperature - usually quite high.  Cut pastry into 4 equal pieces.  Spread pastry with ricotta cheese and arrange seasoned asparagus/ramp and bacon mix on top.  Bake until hot and golden.

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May 27, 2015

Poached Rhubarb Tart with Coarse Cornmeal Crust

by Kitchen Repertoire


I always feel a little mean spirited when I make a rhubarb dessert.  I know that my children really don’t get the appeal.  The power of pink is of years gone by.  No amount of sugar can disguise the stalks’ decidedly odd texture.  An acquired taste! Someday. 

 

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May 23, 2015

Gnocchi with Ramp Butter and Parmesan Cheese

by Kitchen Repertoire


Found a stash of gnocchi in the freezer while making room for ice cream and so cashing in on Ramp Butter supply.  Summer!  Hit the snooze button. 

 

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May 21, 2015

Grilled Steak and Ramp Butter Sandwich with Pea Shoots

by Kitchen Repertoire


Spring Produce meets Summer Hours.  Oh joy.  Tis the season of steak and gastronomic debauchery. Ramp butter paves the way. Thank you Matt and Yolanda for the raw ingredients. 

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TAGS: steak, ramps, butter, summer meals


May 15, 2015

Seafood Laksa

by Kitchen Repertoire


Have been on a bit of a Laksa binge as of late.  This Malaysian coconut based curry just seems to tick all the boxes -

Fresh

Unexpected (unless you have dined at my house lately)

Just the right kick

I have yet to serve it to anyone who did not sweat and swoon. A bit of work is required on the front end - mostly just hunting, gathering and chopping an exotic array of ingredients.  Wise to quadruple the spice paste from the get go - quarter, freeze and use as needed.  Fab party in a tupperware!  Now we are talking. 

 

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May 11, 2015

Lazy Lady Quiche with Swiss Chard and Feta

by Kitchen Repertoire


Hey lazy lady!  Here is a recipe for your first meal back on the job.  Nice and easy and even good cold. Hope you had the perfect mother's day. 

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May 7, 2015

Dried Fava Bean Hummus

by Kitchen Repertoire


We see that hummus with roasted red pepper, garlic and smoked sea salt and raise you one! 

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May 3, 2015

Skate with Brown Butter, Capers and Lemon

by Kitchen Repertoire


One of seven favorite dinners that Plum requested for her week long birthday celebration. Straightforward and divine - just like my gorgeous girl.  Love you to the moon and back. 

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May 1, 2015

Meringue with Raspberry Sauce and Creme Fraiche Whipped Cream

by Kitchen Repertoire


Happiness on a plate!

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April 26, 2015

Gravlax Galore

by Kitchen Repertoire


Planning ahead for the big day (because I am terrible at it).

For all you people looking for a way to show your mom just how much you marvel at her every move, appreciate all she does and forgive all she does not - homemade gravlax (flowers, peace and clean sheets) might do the trick.  Just saying...

 

 

 

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April 22, 2015

Spring Greens Soup

by Kitchen Repertoire


Hello all you Green Juice Junkies.  Fructose is sugar too!   Maybe consider substituting a few bottles of "ultimate boost" with something that your body will recognize as a meal.  Promise - you will feel better. 

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April 19, 2015

Squid Ink Pasta with Toasted Bread Crumbs and Anchovies

by Kitchen Repertoire


Just reread The Leopard  by Giuseppe Tomasi di Lampedusa and so thought we would go all moody and Sicilian.  Dana sees Van Gogh and Starry Night. 

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TAGS: Props from Propworkshop, Surface From Propworkshop, pasta, capers


April 17, 2015

Almond Polenta Cake

by Kitchen Repertoire


BAKE A CAKE FRIDAY CLUB! 

Recipe yields 2 nice thick layers. Gluten Free!

Dessert Friday

Breakfast Saturday

Brunch Sunday

Tea Monday

Elevenses Tuesday

Dinner Wednesday

Last Piece Thursday

And on and on we go.

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April 11, 2015

Lentil-Avocado Salad with Dates and Preserved Lemon

by Kitchen Repertoire


Dana needed some convincing with this one.  Dates and preserved lemon?  Yes dear lady it is divine. Now a KR family staple. 

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TAGS: herbs, parsley, salad dressing, sauce


April 8, 2015

Easy Tomato Risotto

by Kitchen Repertoire


tomato_risotto_dana_Gallagher_0003.jpg
tomato_risotto_dana_Gallagher_0003.jpg

We have been wanting to make tomato soup and grilled cheese sandwiches all winter long.  Never happened.  And so working now with similar flavors but a slightly less mid blizzard feel. One forgets exactly how good risotto is. 

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April 5, 2015

White Bean Salad with Asparagus, Artichoke and Crisp Prosciutto

by Kitchen Repertoire


If you do not have it in you to bake an entire Easter ham - these crisp shards of prosciutto might just satisfy your Cracklin needs. 

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TAGS: Props from Propworkshop, white beans, asparagus, spring, prosciutto, artichokes, easter, sides


April 3, 2015

Good Friday Hot Cross Buns

by Kitchen Repertoire


Gives new meaning to TGIF.  Irreverent but delicious too.  

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TAGS: baking, hot cross buns, buns, good friday, easter


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images ©Dana Gallagher 2018

 recipes ©Kitchen Repertoire 2018