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Porchetta Recipe

By Jan Buhrman

Porchetta is one of the favorites at Kitchen Porch. Crispy, crackling pork skin; fatty, melt-in-your mouth pork belly; are rolled together with layers of lard and herbs. I first discovered it in Italy in 2008 and became obsessed with learning how to make this amazing feast. When made according to tradition, porchetta is a...

Roasted Butternut Squash

By Jan Buhrman

Squash can be sexy! “Squash is a great member of the curcubitae family and all, especially the seeds, contain high levels of citrulline. This helps our body utilize arginine more effectively for improved blood flow and better circulation. It is often called the poor wo/man’s Viagra. When I recommend it for those I work...

Stuffed Acorn Squash with Quinoa and Vegetables

By Jan Buhrman

Squash can be sexy! “Squash is a great member of the curcubitae family and all, especially the seeds, contain high levels of citrulline. This helps our body utilize arginine more effectively for improved blood flow and better circulation. It is often called the poor wo/man’s Viagra. When I recommend it for those I work...

Roasted Delicata Squash

By Jan Buhrman

Roasted Delicata Squash Cut into one inch slices and pour apple cider over and bake in oven for 30-35 minutes. If this is too plain, sprinkle with cinnamon, Raz el Hanout and/or maple syrup and salt! Eat seeds and all! Roasting the Seeds 2 cups seeds with most of the pulp removed 3 tablespoons...

Three Roasted Squash

By Jan Buhrman

1 dumpling squash 1 butternut Squash 1 acorn squash 8 Tablespoons olive oil 2 Tablespoon cinnamon 1 Tablespoon each of allspice and nutmeg 4 Tablespoon maple syrup salt and pepper to taste Preheat oven 325 degrees. Slice dumpling and acorn squash in ¾ inch slices*. Cut the neck off of the butternut squash and...

Autumn Italian Roasted Butternut Squash

By Jan Buhrman

2 medium butternut squash, or half a turban pumpkin seeded & cut into 1-inch slices Salt and pepper Raz el Hanout (or cinnamon and nutmeg) 6 tablespoons plus 4 tablespoons extra-virgin olive oil 1/4 cup red wine vinegar 1/2 medium red onion, sliced paper thin 1/2 teaspoon red chili flakes 1 tablespoon dried oregano...

Take Over Halloween

By Jan Buhrman

I live too far away from any trick-or-treaters, although I am often tempted to purchase something that reflects the seasons. But buyer beware! Halloween can be a costly undertaking – outfitting all of those ghosts and pirates contributes to big business. The average American spends $75.00 on decorations, costumes, and candy topping a total...

“Injun Summer”

By Jan Buhrman

John T. McCutcheon’s “Injun Summer” appeared every autumn on the front page of the Chicago Tribune. As a child, I looked forward to the issue that was read aloud to me and took me to a time that justified all the images of fall. It has disappeared in recent years, a victim of political...

Kitchen Porch – Traditional New England

By Jan Buhrman

Below is currently our most popular menu at Kitchen Porch.  Recipes are available on this site for many of these menu selections – just select links for dishes below.  Whether you prepare this menu yourself or contact us at Kitchen Porch to order for your small or large party, this traditional New England menu...

Indian Pudding

By Jan Buhrman

3 cups milk 1 cup maple syrup 1/4 cup butter 2/3 cup cornmeal 1/2 teaspoon dried ginger 1/4 teaspoon nutmeg 1 1/2 cups dried fruit (cranberries, blueberries, etc.) Preheat oven to 300 degrees. Butter a 2 quart casserole dish. In a saucepan combine milk and maple syrup. Heat until just boiling and then add...

Stuffed Pumpkin

By Jan Buhrman

1 pumpkin – about 4 pounds salt 1 Tablespoon butter 4 bay leaves 4 fresh thyme sprigs 6 garlic cloves peeled and chopped fine 6 black peppercorns 2/3 cup stock 2/3 cups chopped tomatoes 1 2/3 cups stock 2 Tablespoons extra virgin olive oil 4 ounces pancetta 2 fresh rosemary sprigs 1 Tablespoon vinegar...

Fish Cakes

By Jan Buhrman

Cod was so abundant it was referred to as Cape Cod Turkey. The Algonquians used sweet potato in place of white potatoes. 1 1/2 pounds fresh fish – we use striped bass 3 cups raw peeled potatoes 2 teaspoons salt 1/2 teaspoon pepper 2 cups milk (or water) 2 Tablespoons fresh dill Cornmeal Oil...

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