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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...

Dede’s Maw Maw Slaw

By Jan Buhrman

As most of you know, for the past 4 years, Chef Nathan Gould and I have been presenting a 4-5 day event called “Porks and Knives”. It is a butchery and recipes development class for professionals in the culinary world. It is followed by a two day event for pork lovers: We honor the...

Easy Crock Pot Meals

By Jan Buhrman

I dusted off my crock pot this week. I love a one dish meal that I start in the morning and it’s ready at dinner time! I have this great story about how I got my latest crock pot: When my son went off to college, he wanted to take the crock pot with...

Pork Curry

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! 4 tablespoons coconut oil two onions, finely chopped two apples cut into small pieces 4 garlic cloves, finely chopped 2” ginger 2 teaspoons ground...

Stuffed Cabbage

By Jan Buhrman

This is one of Julia Child’s recipes. When I was in graduate school, I lived right across the street from Julia on Irving Street in Cambridge. She invited me a few times to her home and I would see her daily on the street walking with her husband Paul. I used to pore over...

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...

Spicy Chili Soup

By Jan Buhrman

This is more like a soup with all the flavors of a good chili. After Thanksgiving, I had a couple gallons of stock left from the turkeys. I didn’t want to freeze it all, but had a hankering for chili. 2 whole medium onions chopped 1 whole head of garlic – minced (approx two...

The Art of Porchetta

By Jan Buhrman

I first glimpsed porchetta in a market in Torino, Italy and had to know about it. I saw what appeared to be a whole pig with the head still attached, the body tied neatly in a roll with crispy looking skin. The crunch of the skin mixed with succulent moist meat was heaven. The...

Deer Season!

By Jan Buhrman

I was in the parking lot of our local grocer yesterday when a hunter/butcher friend of mine called out to me. We got instantly excited as we anticipate the upcoming meat processing week. It is mostly deer and pigs, but it could also be turkeys, cows, or sheep. Together we share several pieces of...

Crépinettes & Gayettes

By Jan Buhrman

Here is my favorite recipe for crépinettes (aka faggots) and gayettes. My dear friend Abby taught me that while we are making the gayettes, which keep well in the fridge under a layer of lard, one must make a dish of crépinettes (faggots) to serve immediately for breakfast or lunch or an afternoon snack....

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