asparagus, goat cheese, and rhubarb salad

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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 »

the chee kimchi (little goat style)

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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

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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

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“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

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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 »

Boeuf Bourguignon with Rub #1

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a little boeuf on a cold winter day is the way to go! adding a bit of rub #1 adds some of that little extra sumpin’ sumpin’ … or however one might spell that! 😉 boeuf bourguignon with rub #1 yield: 4 servings braised beef: 3 tbsp canola oil 2 lbs stewing beef, cut into… Read more »

Braised Pork Shanks

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serves 12 for the brine: ½ tablespoon black peppercorn ½ tablespoon fennel seed ½ tablespoon mustard seed ½ tablespoon coriander seed ½ tablespoon red chili flake 4 quarts water 1½ cups salt 2 tablespoons sugar 2 apples, quartered 1 onion, peeled and quartered 5 cloves garlic, smashed and peeled 1 sprig tarragon 1 small piece… Read more »

butternut squash & kohlrabi salad

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serves four people one of my favorite dishes here at the goat is our kohlrabi salad with ginger dressing. it is sort of an homage to the classic salad you can get at sushi restaurants, but with yummy nuts and cheese and olives and mint and….in this version- shaved butternut squash (it is just darn… Read more »

Girl & the Goat Magic Beans

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girl & the goat magic beans

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green beans
4 fl oz. oil
shallots
green bean dressing
cashews (or another nut if you prefer a different one)
aioli

green bean dressing
yields 2 cups

4 oz. lemon juice
5 oz. fish sauce
2 ½ oz. soy
1 tablespoon dijon
3/4 teaspoon sriracha
1/3 oz cloves garlic

combine lemon juice, fish sauce, soy, dijon and sriracha. transfer to blender, add garlic and emulsify with oil.

aioli
yield: 1 cup

1/3 cup green bean dressing (from above)
1 cup mayonnaise
whisk together

preparation

1. heat a small amount of oil in a frying pan.
2. add green beans and some sliced shallots for flavor.
3. add enough vinaigrette to coat the green beans. let steam.
4. add a handful or two of cashews for flavor. season with salt.
5. transfer to serving dish & drizzle with aioli.
6. serve hot.

Kimchee Recipe

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a request came in recently for our kimchee style sauce from the goat. i put this together originally as a marinade for a kimchee made with broccoli stems, nectarines and kohlrabi that we were serving with sauteed skate wing. as fall came along, we tried it on thinly shaved butternut squash with roasted shiitake mushrooms…