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

Black Bass made simple and easy

By Jan Buhrman

I am always asked for easy recipes and really, this is the way I cook most dinners. This week on Martha’s Vineyard the fish of choice is Black Sea Bass. I whipped this up from the basic staples I have on hand in the pantry. (Hint: always have ginger, tamari, onions and chili on...

Bouillabaisse

By Jan Buhrman

Inspired by Julia Child This recipe requires a lobster stock or fumet to make. It is always best to make the stock ahead, even weeks and freeze in the freezer.  Once you have the stock, or fumet you can make the bouillabaisse. Note: fumet  is a reduced stock for more flavor. To make stock...

Authentic New England Chowder

By Jan Buhrman

12 potatoes (diced) 4 yellow or spring onions (chopped) 6 corn cobs 1 sprig sage 3 sprigs hyssop 5 strips duck bacon (or bacon or salt back) 4 cups chopped wild onions fish pieces (some traditional chowders often are loaded with shellfish: mussels and clams) To make the broth: cut up 6 corn cobs...

Four Fish

By Jan Buhrman

Four Fish: The Future of the Last Wild Food by Paul Greenberg discusses the relationship that humans have with domestic and wild fish and the problems that arise from the urge to control the ocean. Farmed Fish! I have never considered eating them as an option, but (perhaps!) Greenburg is forcing me to reconsider...

Gefilte Fish

By Jan Buhrman

My family loves matzo and butter with a sprinkle of salt. They also love gefilte fish with loads of horseradish. Of course the gefilte fish usually comes from a jar, as I always procrastinate and say I am going to make my own gefilte fish, and then find myself at the grocery store purchasing...

Shrimp…

By Jan Buhrman

I have been ordering Maine wild shrimp this past month. They truly are delicious delicacies that pop in your mouth.  Whichever way I cook them (sautéed, or in a soup), I cook them until they are ‘just cooked’ and then serve them.  Very similar to cooking scallops, I pull them off  the heat before...

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