Yield: 2 1/2 cups Ingredients 4 Roma tomatoes, halved 1/2 cup *garlic confit oil 1 tbsp extra virgin olive oil 1 Guajillo chili, stem removed and seeded 1/2 Thai chili, stem removed 1/2 yellow onion, rough chopped 2 oz pecans 1/4 cup white wine 1 tbsp tarragon leaves, picked from stem 1/4 cup parsley, with… Read more »
Duck duck goat is coming soon and last night was a fun way for us to get some practice and for guests to get a little taste of what it’s gonna be all about! Learning (or trying to) about Chinese cuisine…including making all fresh noodles and dumplings and such…. has been quite the challenge over… Read more »
Yields: 12 cup filling, enough for about 8 pierogis Time: 30 minutes Ingredients: 1/4 lb sweet potatoes, peeled and quartered 2.5 tablespoons *blue cheese cream cheese 1/4 oz butter, softened salt to taste Put the peeled sweet potatoes in a medium pot with 2 tablespoons salt and bring to a boil. Lower to a simmer… Read more »
Yield: 2 12 oz servings Time: 30 minutes Ingredients: 1 1/3 cups high quality apple cider 1/3 cup fresh squeezed grapefruit juice 1/3 cup fresh squeezed orange juice 1 2” cinnamon stick 1 dry Thai chili 2 whole star anise 2 whole cloves 1 teaspoon black peppercorns Bring everything to a boil, turn off heat… Read more »
From the rolls to the cranberries, Thanksgiving dinner is one of my favorite meals of the year. A great chance to get together with your friends and family, and the perfect excuse to eat too much 😀 Here are a few of my favorite holiday recipes.
When it comes to a nice meal (or even just a great snack), good bread is only as good as the butter you smear on it. Here are a few quick butter recipes to jazz up your regular everyday butter! Cream Cheese Butter The best of both worlds, and so easy to make! Try adding… Read more »
At Little Goat Diner we thought our croissants were so tasty, we just hated wasting them! Instead of tossing day old croissants we started blending them into our turkey gravy for a bit more flavor and a whole bunch more richness. ½ C Onion, chopped ½ C Fennel, chopped ¼ C Carrot, chopped 1 t… Read more »
Nothing keeps a turkey from drying out quite like a flavorful brine. We use this one at the Little Goat Diner. If you don’t have enough space in your refrigerator, you can immerse the bird in a cooler, or even a large insulated drink dispenser (think those orange gatorade style ones!). Make sure to use… Read more »
With Thanksgiving just around the corner, my mind has been going to all things family dinner. Sure turkey is nice, and I love a good green bean casserole, but a tasty bread can make or break your Turkey Day feast. Adding squash puree to these dinner rolls gives extra moisture and flavor. We always recommend… Read more »
You would have no idea that the base of this creamy mousse is lentil puree… but it is! You can substitute pasteurized eggs if you are making this for children, the elderly, or pregnant women. Serves: 4-6 as a dessert Time: 1 hour Ingredients: ¼ cup red lentils 2 eggs, divided 3 tablespoons sugar, divided… Read more »