sloppy goat

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sloppy goats  makes about 10 sandwiches vegetable oil 3.5 cups roughly chopped onions 1/3 cup tomato paste 8 cloves roughly chopped garlic 2 tablespoons tamarind concentrate 3 tablespoons yellow mustard 1 ½ teaspoons dark brown sugar 3 tablespoons malt vinegar 2 ¼ teaspoons soy sauce 2 ½ pounds canned diced tomatoes with juice 3 tablespoons… Read more »

sweet potato gratin

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here is a reason to look forward to cold winter nights… hearty vegetables like sweet potato gratin. we always had sweet potatoes with sugar and marshmallow because it was my dad’s favorite. but sweet potato gone savory gets my vote! sweet potato gratin serves 6-8 cheese sauce 2 cup heavy cream 6 oz smokey bleu… Read more »

Butternut squash shiitake kimchi

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a couple years ago at spence farm i tried a shaved raw butternut squash salad that my friend chris pandel was serving. i was hooked. the crunch and natural sweetness of the squash were perfect. i love taking that sweet crunch and adding earthy roasted mushrooms and our chee for spice. simple with a lot… Read more »

Okra Relish

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  okra relish yield: 2 cups 2 pounds okra 1 large poblano pepper ½ tablespoon shallot, minced 2 tablespoons fish sauce 2 tablespoons malt vinegar 2 tablespoons extra virgin olive oil oil and salt the okra. char whole okra over high flames on grill. allow to cool char poblano pepper until skin is blistering. allow… Read more »

Rapini Relish

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just finished whipping up a batch of my new favorite side dish. it can also be used as a sandwich topper! we serve it at little goat on our new fun and crispy chicken sandwich and at french market as a side salad with asian noodles. enjoy! rapini relish yield: 3 cups 1 bunch rapini,… Read more »

Preserved Lemon

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preserved lemons with marinade yield: 12 lemons 12 fresh lemons, room temperature 2 ¼ cups kosher salt 2 cups sugar 2 cups vodka, any is fine 1 tbsp the marinade 3 quart size ball jars fill a medium stock pot half way with water and bring to a boil. carefully add lemons to pot. allow… Read more »

Eggplant Zaalouk

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i always love reading about foods from various cultures and seeing what catches my eye… anything fun with eggplant usually does just that. (even though i’m a bit allergic, i love the stuff!) this dish is a ‘salad’ in moroccan cuisine that we love to serve as a dip, under fish, over a pork chop……. Read more »

tomato vinaigrette

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summer is winding down, and so is tomato season! this vinaigrette goes great with a simple mozzarella salad, over greens, or used as dipping for some crusty bread. tomato vinaigrette yield: 2 cups 1 lb heirloom tomatoes ½ lb sungold cherry tomatoes 1 clove garlic 1/3 cup extra virgin olive oil ¼ cup red wine… Read more »

pickled watermelon relish

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summer is coming to an end and we saved up our watermelon rinds to serve through early fall! it’s not too late to make some at home or if you are in the area, pick em up from the grab ‘n go at little goat! the relish is great with sweet scallops or try over… Read more »

Preserved Lemon Olive Tapenade

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whether you’ve got a charcuterie board, bread, or fish, tapenade is a fun topping for just about anything. we put our house preserved lemon in everything at little goat, but it’s a favorite of ours to combine it with briny olives. while you can get preserved lemon at little goat’s grab n’ go, you can also… Read more »