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Winter Salad

By Jan Buhrman

This recipe makes enough for 10, but if you use smaller vegetables and a smaller apple, it will make a smaller amount. It can easily keep for leftovers but add the apple separately as it will turn brown. 1 butternut squash 1 cauliflower 1 apple 12 green olives 1 small red onion 1 lemon...

Harvest Chopped Salad

By Jan Buhrman

Harvest Chopped Salad with Carrots and Ginger We call for any vegetable that is harvested to today (not lettuce) as staple for this salad. If we use kale, we lightly blanch it and then shred it very thin. Sometimes we use a ginger dressing, or shallot dressing, depending on our mood. In October, I...

Clam Chowder

By Jan Buhrman

1 gallon serves 10-12 #1 Bacon, diced 4 Large onions, diced 8 Stalks of celery, diced 1 bulb fennel diced 4 large potatoes, diced Bouquet garni of 3 sprigs thyme, 4 parsley, 2 garlic cloves, and ½ teaspoon peppercorns in cheesecloth and tied with kitchen twine 6 sprigs of thyme #2 clams, chopped; 3...

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.  

Yucca Salad

By Jan Buhrman

Learn to love root vegetables and cook them al dente! This means cooked firm to the bite. Read more about why this is important and the benefits of “resistant starches” here:  Yucca: A Healthy Root. Yucca Salad 3 lbs cooked yucca – undercooked cut into small pieces 1 lb steamed green beans cut into...

Chicken Soup

By Jan Buhrman

This is one of our almost weekly go-to meals. I am making a stock every week. When you have a good stock you can make anything! Chicken Stock Makes 3 quarts 4 pounds chicken pieces (backs, necks, and wings) 6 quarts water 2 medium onions, unpeeled 1 leek, rinsed, trimmed and chopped 2 cloves...

Cabbage, Carrot, Radicchio Salad with Pomegranate & Curried Nuts

By Jan Buhrman

This is a perfect winter dish!  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! Serves 5-6 3 medium carrots, shaved or shredded 1 medium fennel, trimmed and shredded 3mm thick 5 tbsp...

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...

Carrot, Fennel and Beet Salad

By Jan Buhrman

3 carrots grated 4 baby fennel sliced very thin 1 summer onion sliced very thin 2 beets pea shoots olive oil sea salt pepper Preheat an oven to 350 and place the beets on a roasting pan. Cover lightly with olive oil and sprinkle with salt and pepper.  Roast in oven for 45 minutes....

Ginger Vegetable Soup

By Jan Buhrman

2 quarts stock 2 cups cauliflower 2 cups chopped broccoli 2 cups chopped green cabbage 2 cups sliced celery 2 cups chopped sweet onion 2 cups chopped sweet pepper 6 tablespoons olive oil 4 tablespoon minced garlic (4 to 5 large garlic cloves) 3 tablespoon peeled and minced fresh ginger root (1 walnut-sized piece)...

Rabbit with Onions and Raisins

By Jan Buhrman

3 rabbits whole 3 red onions sliced thin 2 cups golden raisins 1/2 bunch cilantro and parsley each chopped fine 2 cloves garlic 1 teaspoon each ginger, black pepper, salt, cinnamon, turmeric, Ras el Hanout 2 tablespoons sugar 1/2 cup oil Mix the wet rub well and massage into rabbit. Allow to marinate for...

Vegetable Tagine

By Jan Buhrman

In Morocco, they use a very thick bottom clay tagine. I would not trust a thin bottomed tagine over the open fire.  I know Le Roux in vineyard haven sells a Le Creuset of cast iron and enamel which would work well over an open fire. You can use whatever vegetables you find to...

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