When my husband, Gary ,and I bought our first home we knew right away that we wanted to put in a grill. We don’t have a lot of time to make dinner at home, and grilling is quick, easy, and our dog Burt can get some fresh air at the same time 😀 Kalamazoo… Read more »
1 quart rhubarb, sliced 1.5 cup apple cider vinegar 3/4 cup sugar dash tarragon, chopped Bring vinegar and sugar to a boil and pour over rhubarb and tarragon. Press to submerge and let sit at room temp until cool. The end.
4 APPETIZER SERVINGS for the filling: 1 cup English peas, blanched 2 cups Portobello mushrooms, rough chopped 1 teaspoon fresh ginger, minced 2 tablespoons garlic chives, rough chopped 2 tablespoons onion, small diced 1/4 cup carrots, shredded 1/2 cup poblano pepper, small diced 1 cup broccoli, rough chopped 1/2 cup red pepper, small diced 2… Read more »
I don’t get to go to the movies much, but I like to watch at home when I have time, and was excited when Goop asked about doing a special dinner at Little Goat to tie in with their Chicago pop up store! The staff was really excited to meet Gwyneth and her team the… Read more »
You can’t really see the blueberry chimichurri on our ropa vieja dish from our Common Threads lunch, but its there giving the whole thing an unexpected, fresh kick. We love it on pretty much everything, especially grilled meets or fish! Yield: 3 cups 1 pint container Blueberries, halved ¾ cup White Asparagus, peeled and sliced ¼… Read more »
Pebble Beach Food and Wine was such a blast. We had lots of events and demos, but the weekend flew by. Was so fun to try new dishes, and to see what other chefs were serving. Here are a few recipes from the weekend. Our masa recipe is used for chips at Little Goat Diner,… Read more »
From competing in Top Chef and quest judging a few TV cooking challenges, I’ve been in front of the camera a few times. It was fun to mix things up and do a radio show for a change! Plus, I was surprised that I still knew all the words to the birthday song 😀 You… Read more »
We LOVE ramps at the goats. When they are in season we buy as many as we can get our hands on and use them in a bunch of different ways. From pickled to charred, ramps add a great, mild, sweet, oniony flavor to any dish. We use this marinade on our grilled shrimp, but… Read more »
We used this tahini dressing on our goat loin, but we think it tastes great on pretty much anything! 1/2 cup tahini 1/2 cup water 1 garlic clove 1 T tamari soy 1/2 T honey 1 T cider vinegar 1 T lemon juice 1/2 T sambal salt to taste Blend all together. The… Read more »
we have been having so much fun at Tiny Goat Bistro! Such a good chance to change things up, experiment with new dishes, and cook with a smaller crew. Here is a behind the scenes look!