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Brussels Sprouts with Grapes.

By Jan Buhrman

Our family loves Brussels sprouts. When my kids were  little, I would take requests for the upcoming week’s  dinners ( NO mac n’ cheese Or chicken fingers!) Brussels  Sprouts were always top on the list. I can’t believe that I  never thought of putting grapes or apples in them as I was  sure that...

Corn Bisque

By Jan Buhrman

This is super super flavorful. We do not let anything go to waste in our kitchen. When we shuck our corn, our cobs go straight into a pot for a delicious stock. For the recipe below, you would use 12 ears of corn. We start with Morning Glory Farm Corn, a few sweet Onions...

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...

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...

Two Homemade Mayos

By Jan Buhrman

You can use either of these versions in any recipe requiring mayonnaise.  We used Version #2 made with avocados in our Yucca Salad on our 2015 Costa Rica Retreat.  Delicious – and so healthy! Homemade Mayo Version #1 “Raw” Eggless Mayo 1 cup water 2 cups macadamia nuts, soaked overnight and drained 5 teaspoons...

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...

Smokey Bourbon Thyme Sidecar

By Jan Buhrman

During my time in Washington DC this year, I was treated to this delicious cocktail from Seasonal Pantry. 2 oz Bourbon 2 oz Meyer lemon juice 2 oz water 2 oz Honey-Thyme Simple Syrup garnish – twist of lemon Light a small area on a white pine board (area should be smaller than the...

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....

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...

Basic Brine

By Jan Buhrman

Here is a basic recipe for brine to be used for your holiday turkey. Brine ratio is 1 gallon water : 1 cup kosher salt : ¼ cup sugar, plus any aromatics you’d like to add.  You’ll most likely need at least two gallons of water for one turkey. Dissolve the salt/sugar in the...

Black Bean Soup

By Jan Buhrman

4 cups dried black beans picked, rinsed and soaked overnight 8 bacon slices or ham hock, chopped (2 cups) 2 small onion, chopped 1 red bell pepper, cut into 1/4-inch dice 5 carrots cut small 3 celery stalks sliced thin 4 cloves chopped garlic 1 teaspoon finely chopped seeded fresh jalapeno chili 3 teaspoons...

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