Tag Archive

Activism Autumn butter carrots celery cilantro cinnamon coconut oil community inspirations cooking cumin eco-environment eggs extra virgin olive oil farms Food Industry Food Rights food story garlic ginger gluten-free Healthy Lifestyles honey kitchenporch lemon Local Living marthasvineyard olive oil onion onions organic parsley Passover salad salt sea salt soup stock sugar Thanksgiving thyme tomatoes turmeric vegan vegetarian

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...

Deviled Eggs

By Jan Buhrman

Easter came early! Deviled Eggs How can you resist eggs when they are this beautiful? I was overjoyed when I collected all these the other day. It has been a cold winter and the hens have not been laying until this week.These eggs came from chickens that were hatched this year, so this is...

Roast Leg of Lamb

By Jan Buhrman

This recipe calls for a deboned leg of lamb. Legs vary in size with an average leg being 4.5 pounds for a locally raised deboned leg of lamb. The cooking time will be a bit longer if you have a leg with the bone it it, but use a thermometer to ensure the doneness...

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...

Preserved Lemons & Green Chili Sauce

By Jan Buhrman

This sauce is delicious served with New Spinach Soufflé! 3 green chilies seeds removed and chopped 1 clove of garlic ½ of a preserved lemon flesh and skin (remove seeds) ⅛ cup extra virgin olive oil 1. 5 cups chopped parsley Place everything in the blender and puree until smooth.  

April is time for tomatoes…

By Jan Buhrman

Kitchen Porch April 2012 Newsletter The first of the season: our own tomatoes! Pictured is a delicious Tomato & Eggplant Tart. If you have too many tomatoes, here is a favorite simple recipe for Tomato Confit. This simple recipe allows you to preserve the best flavors of the season now to save for later...

Passover & Easter

By Jan Buhrman

Every year our family celebrates Passover and Easter, but it is a rare year to celebrate both on the same weekend. My first exposure to Passover was as a 4th grader at a catholic grade school when my teacher, a nun, took us to her convent where we had Passover. It was the first...

Lamb with Tabil and Preserved Lemons

By Jan Buhrman

2 cups whole-milk yogurt, divided 6 Tablespoons Tabil Spice Blend* 10 large garlic cloves, minced, divided kosher salt plus more for seasoning freshly ground black pepper plus more for seasoning 1/4 cup extra-virgin olive oil 4 Tablespoons fresh lemon juice 1 4–5 pound butterflied leg of lamb, opened like a book 3 Preserved Lemons...

Sticky Buns

By Jan Buhrman

5 cups high-gluten flour 1 ounce yeast 1/3 cup plus 2 tablespoons sugar 1 tablespoon salt 1/2 cup ice water 5 eggs 11 ounces butter, softened 2 cups brown sugar 1 teaspoon ground cinnamon 1 cup pecans, toasted and chopped In a large bowl of a stand mixer, combine all the ingredients, except the...

Kitchen Porch Catering | Martha's Vineyard | 508-645-5000