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Salade Juive ( Moroccan Confit Of Tomatoes and Peppers with Coriander ) or Shakshouka

By Jan Buhrman

This is one of my favorite recipes. I am not sure if it is because of the story of how it came to be or if it is because it just so flavorful. It is a perfect when you are gathering the last of the tomatoes and peppers and can be frozen for several...

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...

Red Lentil Dal

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! 1.5 lb split red lentils 2 medium onions, finely chopped 3 ounces butter 6 cloves garlic, minced 2 medium carrots, peeled and very finely...

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...

A Taste of Place: Terroir

By Jan Buhrman

According to Wikipedia:  “Terroir is the set of special characteristics that the geography, geology and climate of a certain place, interacting with the plant’s genetics, express in agricultural products such as wine, coffee, chocolate, tomatoes, heritage wheat, cannabis, and tea.” Simply:  It’s the taste of place, more complex; it is reconnecting with the flavors...

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...

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...

Bean Chili Soup

By Jan Buhrman

2 whole medium onions chopped 1 whole head of garlic minced (approx. two tablespoons) 2 organic red peppers chopped 2 large carrots chopped small 1 lb. Dried Beans Soup Mix OR: 1 can black beans 15 oz., 1 can pinto beans 15 oz., 1 can of kidney beans oz. 1 can of garbanzo beans...

Greek Kakavia

By Jan Buhrman

Serves 6 Use whatever fish you have available. I like to use odd cuts of fish and shellfish from our local waters. In Greece, the fishermen make this out at sea, using whatever they’ve hauled into their boat that day, and cooking it in seawater. I learned this from a Greek chef who worked...

Bouillabaisse

By Jan Buhrman

Inspired by Julia Child For the fumet* or stock: 1 cup olive oil 3 cups onion and leek diced 6 cloves mashed garlic 5 large, ripe tomatoes or my favorite Muir Glen Fire Roasted Diced canned tomatoes 1 gallon water Fresh herb sprigs: thyme, parsley, fennel fronds and basil – use half for the...

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...

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