we use this sauce at girl & the goat, and it’s also good drizzled on top of a stone fruit and heirloom tomato salad, like at my recent green city market demo yield: 2 cups 3/4 cup soy 3/4 cup mirin 3/8 cup soju 1/2 cup sugar 1/2 tablespoon mayo splash of lime juice combine… Read more »
Posts By: stephanieizard
Corn Elotes
there isn’t necessarily an exact recipe to this, so just add each ingredient to taste: saute sweet corn with some vegetable oil add a splash of lime juice sprinkle in some parmesan add in some cayenne butter (you can either create cayenne compound butter by combining the cayenne and the butter beforehand, but you could… Read more »
cupping at little goat
we had a fun cupping at little goat yesterday, with the help of mike horgan from stumptown coffee, who led the event and taught us all about the proper way to taste and cup coffee. stephanie had her first cupping experience in colombia, like a real coffee enthusiast, when she went down to check out… Read more »
Cold Brew Coffee
first off, did you know that at little goat, we brew our own cold brew coffee? while technically some scientists might agree that drinking hot beverages on a hot day cools the body down, it’s not exactly a fun way to enjoy the summer weather (and neither is talking about the scientific theories on body… Read more »
asparagus, goat cheese, and rhubarb salad
chicago’s green city market has continued to grow over the years with the support of many local chefs, who not only shop there for their restaurants, but also do cooking demonstrations throughout the season highlighting local ingredients. a few years ago i did one of these cooking demos in the spring, when asparagus and rhubarb… Read more »
Naamelette
the chee kimchi (little goat style)
the chee kimchi (little goat style) 6 cups napa cabbage, halved, cut into 2in pieces, washed and drained 4 cups bok choy (or baby bok choy), halved, cut into 2in pieces, washed and drained 3 tbs salt 2/3 c scallions, sliced into 2in pieces 2 tbsp (about 16 cloves) garlic, grated on a microplane 2… Read more »
water crackers
water crackers 6 cups ap flour 2 cups water 1 cup extra virgin olive oil 2 tsp salt preheat oven to 350f place the ingredients in the bowl of a stand mixer fitted with a dough hook. mix until well combined and a cohesive dough forms. remove dough from mixer bowl and form into 4… Read more »
“crepes” with vinaigrette
“crepes” with vinaigrette yields 24 crepes 1 cup rice flour ½ cup tapioca flour ½ cup corn starch 2 ¼ cup water ¼ cup extra virgin olive oil ¾ cup fresh lemon juice ½ cup the chee to make batter: thoroughly mix the first 4 ingredients in a mixing bowl. let batter rest for at… Read more »
Roasted Cauliflower + Crunch Butter and Pickled Peppers
roasted cauliflower serves: 4 people 2 tbsp. canola oil 1 head cauliflower, quartered, outer leaves and core removed and cut into 1/4″ slices 2 tsp salt 3 tbsp. “crunch butter,”* room temp 1/4 c mint, torn into pieces + 1 tbsp set aside 1/4 c pine nuts, toasted + 1 tbsp. set aside 1/2… Read more »