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Cranberry Pear Pie

By Jan Buhrman

Pie Crust I believe nothing compares in flakiness as a pie crust made with lard. At the kitchen porch, we use lard from pigs that we know are raised well and have happy lives. Otherwise the next best ingredient is butter! 1-1/2 cups all-purpose flour. Pinch salt 1/2 cup lard 3 to 4 tablespoons...

Roasted Vineyard Vegetables Nested On Berber Grains

By Jan Buhrman

Corn Bisque is a wonderful side dish to with this grain and vegetable meal. At The  Kitchen Porch, we often serve a duo plate for the Vegetarians of these two dishes. ½ cup of olive oil or butter 1 cup of basmati rice 2 cup of mixed  ancient grains such as amaranth, millet, red rice...

Chocolate Soufflé

By Jan Buhrman

Be BOLD! do not be afraid of the word soufflé! Meals with lamb, spring greens, eggs are where my recipes bring Passover and Easter together in acknowledging both traditions. The Jews serve unleavened bread, and in our house, I simply avoid gluten altogether. Soufflés are fun and easy. Don’t be intimidated by them as...

New Spinach Soufflé

By Jan Buhrman

This is an easy side dish for Easter Brunch or Passover Seder. If you are serving a more formal dinner, consider serving ramekins on a larger plate with spring greens or asparagus. If you are entertaining, prepare everything ahead except the egg whites. Twenty five minutes before serving, beat the egg whites and fold...

Chestnut Polenta

By Jan Buhrman

As part of the DC Central Kitchen and Martha’s Table benefits this year, I served a Chestnut Polenta.  Glen Roberts of Anson Mills arranged to ship the chestnut polenta for the recipe to me in Washington DC. The key to this polenta is cooking it long and slow and using 3 times the amount...

Red Lentil Dal

By Jan Buhrman

This recipe was a part of our Curried Winter Night menu. Please check out the entire menu and the story behind its creation – it includes a handy shopping list! 1.5 lb split red lentils 2 medium onions, finely chopped 3 ounces butter 6 cloves garlic, minced 2 medium carrots, peeled and very finely...

Oysters with Spinach and Spices

By Jan Buhrman

This recipe was a part of our Curried Winter Night menu.  Please check out the entire menu and the story behind its creation – it includes a handy shopping list! 1/4 cup butter ½ onion minced 1/2 teaspoon ground turmeric 1 teaspoon ground coriander ½ teaspoon salt, or to taste 15 ounces fresh chopped spinach...

Morrocan Lentil Soup

By Jan Buhrman

As most of you know, I love the flavors of North Africa. I also cook lentils a couple of times a week. My dear friend Joan Nathan turned me onto a Middle Eastern eggplant dish topped with yogurt and pomegranates. The finish to the soup is inspired by her.  This is a perfect soup...

Cornbread, Sausage, Apple, & Pecan Stuffing

By Jan Buhrman

In the early 80s, Karen English and I started a catering business called Summer Fare and we would pour over the Silver Palate cookbook for inspiration.  This was one of my favorite recipes for stuffing. I have done it every year since and I never tire of it. The key is to use great...

Corn Pudding Soufflé

By Jan Buhrman

A great summer recipe for anyone who loves eating local! Serves 6 to 8 4 Cups Morning Glory Corn (About 3 ears) 1 cup milk 4 Tablespoons unsalted butter, plus more for greasing dish 2 Tablespoons finely diced shallots or scallions 3 Tablespoons flour 1/2 cup crumbled goat cheese, feta or your favorite cheese...

Lamb Chops with Grapes and Thyme

By Jan Buhrman

You could easily substitute venison for lamb for those of you who are hunters or friends of hunters. 1 tablespoon fresh thyme leaves salt and pepper 4 lamb chops (about 2 inches thick) 3 tablespoon olive oil 1/4 cup minced shallots 1/4 cup grape juice (or apple cider or aged balsamic vinegar) 1/4 cup...

Kimchi Reuben Sandwich

By Jan Buhrman

3 tablespoons fermented cabbage – kimchi (recipe for Traditional Kimchi) 2 tablespoons chipotle mayo (I use a chipotle and Vegenaise mayo and blend them together and it keeps for months in the fridge) 2 slices Swiss cheese Two slices of Ezekiel bread 2 tablespoons olive oil or butter Spread the mayo on both sides...

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