Self-taught chef Jan Boorman has been cooking all his life. “I taught librarianship at an OB school,” Berman said. “After his son was born, he couldn't go back to work part-time, so he started making soups, salsas, and sauces with leftover vegetables he bought at the farmers market.” In 1987, Berman started his own catering business. I started. She also secured her stall at the Farmers' Market, which she ran for many years. “We sold our catering business in 2022, but 2021 was our last market,” she said.
But Berman hasn't retired from the food industry. As a food advocate and environmental activist, she is passionate about understanding where our food comes from. Viewerman strives to increase people's understanding of food through farm tours, cooking classes, and nutrition workshops.
“We know both scientifically and intuitively that not knowing where our food comes from has a direct impact on our health and the health of the planet,” she said. Ta. “If you pay attention to where your food comes from, you will naturally start paying attention to everything else.”
Buermann uses only organic lemons from California and saves a few for a longer shelf life. “What many people don't know is that lemons have a season. They start to decline in March or April,” she explained. “Preserved lemons can stay in your pantry for up to 30 days.”
I recently went to Bourman's house to watch and learn how she makes Moroccan chicken thighs with preserved lemon. Her dog Lulu and honorary family member Taryn Pasqualoni also accompanied her, taking photos and assisting the viewer between shots.
The barman had all the ingredients ready and ready. There was a cutting board full of cauliflower, cabbage, and carrots waiting to be tossed in olive oil, salt, and spices and put in the oven to roast. equally. Then I spread it out in a layer on a frying pan lined with parchment paper. ”
Next, Boorman added extra virgin olive oil and lemon juice along with Ras el Hanout spices and massaged them into the chicken. After coating the chicken, Buermann browned the chicken thighs, transferred them to a baking dish, and topped them with tomatoes, preserved lemon slices, and olives. They went into the oven.
Buermann added a cinnamon stick to the rice for a little flavor, some colorful peppercorns for fun, a bay leaf, salt, and a couple of pinches of saffron. Next is the vegetable dressing. “Tahini is the key,” Berman explained. “I put it in the blender. And here's another place I make use of the lemons I've saved. Pour some of the lemon juice I saved into the tahini, add a little salt and a little water. Mix it.”
While waiting for my food to be prepared, I asked Mr. Berman what advice he would give to someone who is intimidated by cooking. “I think you need to start with basic techniques. Start by learning how to cook chicken. Then play around with adding different spices,” she said. “I've taught classes on rice, and I recommend starting with one type of rice before moving on to other types of rice. Basmati is different from arborio, and arborio is sticky rice. Cooking is easy once you know the basics.
Before I knew it, it was time to eat. When Buermann took the chicken and vegetables out of the oven, the smell was noticeable. The chicken was golden brown, the rice smelled heavenly, and the vegetables were perfectly roasted. Pasqualoni picked up her three plates, silverware, and napkin, and we sat down at her table dining together. Sharing a meal with strangers can sometimes feel uncomfortable. Still, there's something about sharing a delicious meal together that makes us feel safe and creates connection. Moreover, eating delicious food simply makes us happier.
Luckily for the Island community, Jan's recipes are available on her website. She also offers cooking classes, workshops, and retreats, and is writing a book about why it's so important to know where our food comes from. It is wonderful. I'm really looking forward to trying Moroccan chicken thighs with preserved lemon.
For more information about Jan Buhrman, please visit the following website: jumperman.com. Email jan@janbuhrman.com Or call us at 508-360-4491.
Moroccan chicken thigh with preserved lemon
Moroccan-style preserved chicken thighs, sheet pan vegetables with tahini, and saffron rice. This recipe uses ras el hanout, a Moroccan spice blend. A recipe for the blend is included in case you don't have one labeled “Ras El Hanout” in your spice drawer. Note: This recipe is a little spicy. If you prefer it milder, reduce the amount of spices. Serves 4 to 6 people.
2 cloves of garlic (chopped)
1/2 shallot (chopped)
2 inch piece of ginger (grated)
4 heaped teaspoons Ras Al Hanout* (or 1 teaspoon coriander, 1 teaspoon turmeric, 1 teaspoon allspice, 1 teaspoon cinnamon, or a combination thereof)
1 teaspoon smoky paprika
2 pinches of saffron thread
1 teaspoon turmeric
3-4 tablespoons extra virgin olive oil
1 finely chopped preserved lemon and 2 tablespoons juice
6-8 chicken thighs (bone-in, skin on)
red or yellow onion, sliced
1 cup chopped green or green and black olives
1 cup chicken stock
1 can diced tomatoes
1 teaspoon cinnamon
1 handful of chopped fresh cilantro or parsley for garnish
Mix garlic, shallots, ginger, ras el hanout (or spices), paprika, saffron, and turmeric with 1 tablespoon olive oil and 1 tablespoon lemon juice. Rub the mixture all over your thighs, cover, and marinate in the refrigerator for 2 to 4 hours.
Preheat oven to 350°F. Heat the remaining olive oil in a heavy skillet. Add chicken and brown on all sides. Transfer to a baking dish with enough space around the chicken for the onions, olives, and preserved lemon. Add the chopped onion and reserved lemon. Sprinkle the chicken with olives and add the chicken stock and diced tomatoes. Sprinkle with cinnamon and bake uncovered in the oven for 40 minutes. Remove from the oven, sprinkle with parsley or cilantro on top, and serve.
While the chicken is roasting, prepare the dressing for the vegetables..
Sheet Pan Carrots, Cabbage and Cauliflower with Tahini
2 carrots (thinly sliced diagonally)
Cut 1/2 head or whole head of cauliflower diagonally into small wedges.
Cut 1/2 small cabbage into 6 to 8 wedges about 1 inch thick.
dressing for vegetables
4 tablespoons olive oil
1 tablespoon cumin
4 tablespoons tahini
4 tablespoons juice from preserved lemons (If you don't have preserved lemons, substitute with the juice and rind of one whole lemon.)
Cooking sheet (to make cleaning easier, but not required)
Preheat oven to 350°F.
Make a vegetable dressing by combining olive oil, cumin, tahini, and lemon juice.
Toss carrots and cauliflower with half of the dressing. Spread in a single layer across half of the sheet pan, making sure the vegetables are well coated. Arrange the cabbage on the other half. Pour the remaining sauce over the cabbage. Bake for about 40 minutes.
rice
Long grains include jasmine rice, basmati rice, and texumati rice. The ratio of water or stock to long grain rice is approximately 1 1/4 cups of liquid to 1 cup of rice. 2¾ cups water or stock. For the saffron rice, use chicken stock and 1 1/2 cups of jasmine rice, 1 tsp. salt.
Add water or stock to a pot and bring to a boil. Add rice and salt. Cover and reduce heat to low. Simmer for 15 minutes or until all liquid is absorbed. You may need to add a little water. Some rices are drier than others. Remove the covered pot from the heat and allow the rice to absorb the last of the liquid.
Add your favorite flavors. For saffron rice, combine the following:
1 tablespoon butter or olive oil
1/2 cup onion (chopped)
1 teaspoon sea salt
2 pinches of saffron
1 pinch of cinnamon
1 bay leaf
Fry the onions in butter or oil until transparent and add the spices. Pour over the rice and mix well.
*Ingredients for Ras El Hanout
2 teaspoons ginger
1 teaspoon coriander
1 teaspoon pepper
1 teaspoon turmeric
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon ground cumin seeds
