Winter makes me think of chestnuts and it is fun to utilize them in a side dish rather than just snacking on them roasted, though that can be fun too. Once kumquats come in season, they are hard to resist! Serves: 6 Ingredients: 4 slices thick cut bacon, sliced into 1/4-inch pieces 2 pounds… Read more »
One of our signature dishes at Girl & the Goat, the grilled, smokey flavor really sets this broccoli apart from the over blanched stuff you grew up with! blue cheese dressing ½ cup + 2 tablespoons heavy cream 1 ¼ ounces rogue smokey blue cheese (or good blue cheese), plus ½ cup crumbled ¾ teaspoon… Read more »
today is the first snow in chicago, so it seemed appropriate to post my winter stew. we just retested it over the weekend and it is much lighter in texture than some stews. but I’d recommend taking the lid off for the last hour of simmering to let it thicken just enough. enjoy and stay… Read more »
we are big fans of just tasty, simple meatballs! at little goat, we use kilgus goat meat and top with our sloppy sauce and cheese sauce for a hearty meatball sub. also great with pasta or just a snack! also, now at little goat bread, you can buy the sweet onion brioche breadcrumbs that we… Read more »
This is a great simple winter salad. I grew up eating ruby red grapefruits all winter long since my swim team sold boxes of them instead of cookies. I have never stopped loving the sweet tart and bitter flavor they have! Serves: 4 Ingredients: 1 pound fingerling potatoes 2 tablespoons olive oil Coarse salt Freshly… Read more »
winter squash soups are always one of my favorites, especially when there is something that makes it unique. adding in a splash of the saute adds an amazing flavor profile that tastes surprisingly like bacon 😉 which can’t be bad! squash and sauté soup yield: 4 servings 1 small kabocha squash 1 small butternut squash… Read more »
Yield: 4 Servings 1 ½ -2 lbs Halibut, cleaned 2 bunches Spring Onions, thinly sliced 2 Tbsp Butter 2 Tbsp Canola or Rice Bran Oil Add ½ Tbsp of oil to a sauté pan and place over medium heat. Sauté sliced spring onions for 2 minutes, until just tender. Remove from pan and set aside…. Read more »
thanks again to the talk for having me on the show earlier this week! my favorite part, and i’m sure aisha’s favorite part 😉 was the cocktail. sara gilbert (who could only eat the olives along with the drink) said that she loved the combo of the olives and cocktail, if you wanted to go… Read more »
As weird as watching yourself on TV with a room of other people is, our Top Chef Duels party was a lot of fun! It was nice chance to interact with you guys and to make the dishes the way I wish I would have made them in the first place. Plus shots of bourbon… Read more »
This mofongo is what made me want to host a Puerto Rican Sunday Supper at Little Goat! Our version is a bit different than traditional as we like to use ripe plantains and really celebrate their sweetness. We also add in garlic mashed potatoes with cream and butter…why? Because the result is creamy and delicious…. Read more »