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Spiced Grape Jelly

By Jan Buhrman

I love a good jelly with my pork or lamb. This is the perfect jelly for these meats.       Makes 12 jelly jars 1 gallon grapes with stems removed 1 pint red wine vinegar ¼ cup cloves ¼ stick cinnamon 1 pound of sugar You could make this jam entirely local with the...

Easter Lamb

By Jan Buhrman

For years, I claimed that most lamb was 100% grass-fed, since lambs grow fairly quickly (8-10 months) and can thrive on minimal land.  So imagine my surprise when I discovered that over half of American lamb is actually confined and “finished” on fed grain (GMO CORN!) To make this more complicated this past January,...

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...

Lamb, Eggplant and Spinach Curry

By Jan Buhrman

Adapted from “From Curries to Kebabs”, by Madhur Jaffrey All spice blends are available through Kitchen Porch!  More eggplant can be added to this dish which will stretch out the quantity and eliminate the need for adding water towards end of cooking.   This recipe yields a mild-medium spicy Indian dish.  For a spicier version,...

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...

Cassoulet

By Jan Buhrman

Salt to taste 3 whole duck legs 1 lbs stew lamb, cut up 3 lbs sausage 3 cups duck or goose fat 4 cups white beans 3 carrots diced 3 celery stalks diced 2 leeks 2 onions, chopped fine 1 23oz can San Marzano tomatoes 12 cloves garlic 2 sprigs thyme, rosemary, sage and...

Lamb Dukkah

By Jan Buhrman

1 boned leg of lamb cut into cubes 6 Tablespoons Dukkah spice mix 3 cloves garlic crushed juice of 3 lemons & zest of one lemon 4 Tablespoons extra virgin olive oil Place the lamb in a bowl together with 3 Tblsp of the Dukkah spice mix, garlic and the lemon juice. Toss together...

Lamb: Raised in Confinement

By Jan Buhrman

Sustainable farming is all about making choices to produce wholesome, healthy products that people can enjoy without sacrificing the welfare of animals or the health of the environment. Most modern farming practices focus only on reducing the costs of production and ignore the costs to the livestock, soil, air, water, and human health associated...

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