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Wild Rice and Mushroom Stuffing (Dairy Free & Gluten Free)

By Jan Buhrman

My son Oren asks for this every Thanksgiving. Make your gluten-free corn bread a few days before. Cut into small squares (croutons) and allow to harden. You can speed up the process by placing in a 200 degree oven for 1 hour. This will easily serve 14-16. 2 cups extra virgin olive oil 4...

Squash and Kale Gratin

By Jan Buhrman

A friend brought this to dinner the other night. She credited Martha Stewart. I have adapted it. 1 butternut squash (about 3 pounds), peeled 1/2 bunch kale (about 8 ounces), stems and tough ribs removed, leaves torn into large pieces (about 7 packed cups) Unsalted butter, for baking dish Coarse salt and freshly ground...

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...

Cornbread, Sausage, Apple, & Pecan Stuffing

By Jan Buhrman

In the early 80s, Karen English and I started a catering business called Summer Fare and we would pour over the Silver Palate cookbook for inspiration.  This was one of my favorite recipes for stuffing. I have done it every year since and I never tire of it. The key is to use great...

Salsa Verde

By Jan Buhrman

Recipe by Aaron Oster Makes 1 quart 3 cups chopped flat leaf Italian parsley 2 cups chopped chives 1 cup chopped oregano 1/2 cup chopped sage 1 cup chopped cilantro 2 cloves of garlic 6 anchovy filets ¼ cup chopped capers (rinsed) 2 cups extra virgin olive oil ¼ cup red wine vinegar Zest...

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...

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...

Fried Anchovies with Sage

By Jan Buhrman

Fresh anchovies for breakfast! These little fish are delicious & so very good for you! Baked, fried & grilled – they are worth a try and they are one of the really last wild sustainable fish. Here is what I recently had along the coast of the Mediterrean in a small town – Fried...

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