William Sonoma Cooking Demo for Share Our Strength

IMG_8563A few weeks ago I got to cook at William Sonoma to benefit a great cause, Share Our Strength. Not only did we raise money for some great kids, but we also had a good time in a beautiful kitchen. I wanted to share a couple recipes from that night…sorry it took me so long to get them up :D

Unagi Sauce  

Yield: 1 ½ cups 

½ cup Soy auce  

½ cup Mirin  

¼ cup soju  

½ cup sugar  

Combine all ingredients into a saucepot and whisk to combine. Simmer over low heat for 

20 minutes. Allow sauce to cool. Once unagi sauce is cooled, whisk in: 

2/3 cup Mayo

1 Tbsp Lime Juice

 Pickled peppers   

1.5 lb peppers, seeded and sliced into rings

3/4 distilled vinegar

2 Tbsp salt

4 Tbsp sugar

bring vinegar, salt, and sugar to a boil to combine

Pour brine over peppers and press down with a bowl to weight.

cool to room temp and refrigerate

 Pickled Watermelon Relish  

Watermelon Rind pickles 

Rind of 1 small watermelon, green skin peeled off and pink flesh removed so only the white rind remains

8 cups warm water 

1 cup salt 

1 tablespoon calcium chloride  

 

Combine salt and calcium chloride in warm water. Add cleaned watermelon rind 

and allow to sit in refrigerator for 72 hours. After 72 hours, drain salt liquid from rind. In 

a medium stock pot combine salted watermelon rind with: 

12 cups water 

6 cups sugar 

4 cups apple cider vinegar 

1 cinnamon stick 

2 dried Thai chilies 

1 tablespoon coriander seeds 

1 star anise 

  

Simmer all ingredients for 90 minutes, until slightly translucent and soft.  

Summer Fruit Panzanella Salad

We have been looking forward to Klug grape season all year at Little Goat, and now that it is here we are looking for fun new ways to sneak them to everything. This salad is a quick summer classic that can easily take on new flavors…perfect for using up these 200 pounds of grapes :D

Summer Fruit Panzanella Saladpanzella_salad_small

Yield: 4 servings

½ pint Sungold Tomatoes, halved

½ pint Farm Fresh Grapes

1 small Melon, peeled and diced

1 medium Heirloom Tomato, large dice

¼ cup Basil, chiffonade

¼ cup Mint, torn

1 small loaf Fresh Sourdough

1 medium ball Mozzarella, diced

Drizzle of Unagi Sauce

Salt to taste

  • Preheat the grill to medium heat. Slice the bread into thick slices. Brush each side with oil and grill until nicely toasted. Remove from grill and cut into large cubes.
  • Toss grapes in oil and sprinkle with salt. Using a grill basket over medium heat, grill grapes so the skin blisters and peels.
  • Toss sungolds, heirlooms tomatoes, melon, herbs, mozzarella and bread cubes together with a sprinkle of salt. Gently add grapes and serve on a platter. Drizzle with a healthy dose of unagi sauce.

Unagi Sauce 

Yield: 1 ½ cups

½ cup Soy Sauce 

½ cup Mirin 

¼ cup Soju 

½ cup Sugar 

Combine all ingredients into a saucepot and whisk to combine. Simmer over low heat for 20 minutes. Allow sauce to cool. Once unagi sauce is cooled, whisk in:

2/3 cup Mayo 

1 Tbsp Lime Juice 

Korean BBQ Tuesday Tupper and Kalbi Rib Marinade Recipe

bbqguests

This is our kalbi rib marinade from Girl & and The Goat. It’s so delicious we decided to try it on hamachi collar for our Korean bbq themed “Tuesday Tupper”. We served the dish with sungold tomatoes and herbs. Yum! 

Kalbi Rib Marinade 

collarYield: 1 cup 

1 Small Garlic Clove, minced

 ¼ cup Malt Vinegar

1 Tbsp Sambal 

2 Tbsp Extra Virgin Olive Oil 

½ cup Fish Sauce

Combine all ingredients in a blender. Serve with you’re favorite grilled meat or fish!

Click here fore more pics from our first Tuesday Tupper!

Zucchini Cake with Corn Kalfi and Lemony Eggplant Recipe

gatg_kulfi2_smallThis recipe for my mom’s zucchini cake recipe plus Matthews corn kulfi plus lemony eggplant is my favorite summer dessert! Combines so many good things: corn, pudding, and cake :D 

Yield: 4 servings 

Corn Kalfi

2/3 cup Heavy Cream

2 cup Corn Kernels

2/3 cup Sugar

¼ tsp Salt

1/3 cup Sweetened Condensed Milk

1 cup Whipped Heavy Cream, stiff peaks

Simmer heavy cream and corn kernels for 10 minutes. Puree with a blender or immersion blender until smooth. Whisk in sugar, salt and sweetened condensed milk. Allow corn cream to cool. Fold in whipped cream and freeze in a parchment-lined, small glass baking dish until solid. 

Zucchini Cake

2 Eggs

¼ cup Extra Virgin Olive Oil

¼ cup Rice Bran Oil or Canola Oil 

1 ¼ cup Sugar

1 tsp Vanilla Extract

½ cup Zucchini, grated

½ cup Yellow Squash, grated

½ cup Pineapple, small diced

2 ½ cup All Purpose Flour

1 tsp Baking Soda 

½ tsp Baking Powder

½ tsp Salt

½ tsp Cinnamon

¼ tsp Nutmeg

Preheat oven to 350º

Beat eggs. Add oils, sugar and vanilla extract. Beat until thick and foamy. Stir in zucchini, squash and pineapple. 

In a separate bowl combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Slowly add dry ingredients to wet ingredients. Pour mix into a shallow baking dish. Bake until golden brown and cake springs back.

Lemony Eggplant

1 cup Lemon Juice

1 cup Sugar

4 cup Eggplant, peeled and cut into medium dice

Combine lemon juice and sugar to pot. Cook over low/medium heat until all sugar dissolves. Syrup should not boil, but be medium heat when you add the eggplant. Allow the eggplant to steep in the hot syrup for 15 minutes. 

To serve completed dessert:

Remove frozen kulfi from pan. Slice into 2 inch by 2 inch squares and place in a bowl.  Break up a slice of cake over kulfi and drizzle with lemon syrup and eggplant. Enjoy!

Goddess and the Grocer demo!

steph_flavor_demoEvery once and a while I get the chance to get out of the kitchen and interact with you all, and this week I get to stop by Goddess and the Grocer for a special demo. I wanted to put up recipes so that you can all recreate the recipes at home! Of course, these are just ideas, the Flavor is so easy to use with whatever you have on hand! Try it with veggies, meats, or even in your home baking. If you come up with something tasty make sure to send me a pic :D

The Flavor products are available for purchase at Goddess and the Grocer or online here

Have fun!

frenchoniondip

Fresh Potato Chips with Rub #1 French Onion Dip 

1 Yellow Onion, sliced

1 tsp Rub #1

2 tsp Butter 

1 ½ cups Sour Cream

1 ½ cups Greek Yogurt

¼ cup Scallion, thin sliced

Salt to taste

Caramelize onions slowly over low heat. When onions are beginning to brown add butter and Rub #1 and finish until a medium caramel brown is achieved. Allow onions to cool completely and buzz in a food processor until smooth. In a bowl whisk pureed onions with sour cream and Greek yogurt. Add scallions and chill. 

Farmers Market Salad with Chee Vinaigrette 

1 medium bunch Black Kale, cleaned and shredded

2 small heads Baby Red Oak Lettuce, cleaned and shredded

1 small head Radicchio, cleaned and shredded

2 cups Arugula

1 cup Blueberries

1 cup Corn, sliced off the cob

4 baby Summer Squash, shaved thin

1 small Fennel Bulb, sliced thin

5 small Radishes, sliced thin

Toss all ingredients together. Drizzle and toss with dressing just before serving.

Chee Vinaigrette 

¾ cup Lemon Juice

½ cup Chee

¼ cup Extra Virgin Olive Oil

Elote-Style Corn 

4 ears of corn, shucked and cleaned

¼ C. unsalted butter, softened 

2 tsp Rub #3

¼ C. Parmesan 

¼ cilantro, chopped

Fresh Lime Juice

1. To make compound butter: Allow butter to soften. Mix 2 tsp Rub # 3 into softened butter, salt to taste.  

2. Grill corn over medium-high heat for 2-3 minutes. 

3. To complete dish: While hot, brush grilled corn with liberal amount of compound butter. Sprinkle with parmesan cheese, cilantro and squeeze lime over the top. 

Chicken Skewers in Marinade

Pour enough Marinade over chicken, just to cover. Allow to rest out of refrigerator for up to 20 minutes. Skewer chicken pieces on metal or bamboo sticks. Grill over medium-high heat for 15-20 minutes, until no pink remains. Serve with your favorite grilled vegetable. 

Grilled Skirt Steak with Okra Relish and Sauté

Okra Relish with Sauté

2 pounds okra

1 large poblano pepper

½ tablespoon shallot, minced

3 tablespoons The Saute 

1 tablespoon malt vinegar

Oil and salt the okra. Char whole okra over high flames on grill. Allow grilled okra to cool. Char poblano pepper until skin is blistering. Allow pepper to cool and than peel and remove the seeds. Slice okra into 1 centimeter rounds, discarding stems. Cut roasted poblano into 1 centimeter dice. 

In a small bowl, whisk together Saute and vinegar. Toss okra, poblano and shallots together with liquids. 

Serve over grilled skirt steak. 

 Grilled Skirt Steak

1 lb Skirt Steak, cleaned

¾ cup The Sauté  

Allow skirt steak to marinate in The Sauté for 20 minutes. Grill over high heat until medium-rare doneness. Slice thin against the grain. 

Rub #2 Chocolate Chocolate-Chip Ice Cream Sandwiches 

Preheat oven to 350º

¾ cup Flour 

1 tsp Baking Soda

½ tsp Salt 

½ tsp Rub #2

1 lb Dark Chocolate Pieces

1 Stick + 2 Tbsp Butter

6 Eggs

1 ¼ cup Sugar

1 cup Light Brown Sugar

1 Tbsp Vanilla Extract

1 cup Semi Sweet Chocolate Chips

1 cup White Chocolate Chips

1 cup Milk Chocolate Chips

Sift together flour, baking soda, salt and Rub #2. Using indirect heat, melt butter and dark chocolate pieces together. In the bowl of a stand mixer fitted with a paddle attachment, mix together eggs, sugars and vanilla. While mixer is on low, slowly add melted chocolate and butter mix to bowl. Turn mixer off and add half of flour mix, combine. Add second half of flour mix to bowl and combine. Finish by adding semi sweet, white chocolate and milk chocolate chips. 

Scoop cookie dough into even sized balls and bake at 350º for 15 minutes. 

Freeze cooled cookies to for an hour. While cookies cool allow ice cream to soften to a malleable consistency  

Rose dinner to benefit Cook for the Cure

rosegoatthis week we hosted a special rosé tasting on little goat rooftop to benefit Cooking for the Cure and breast cancer research.  you will not often catch me wearing anything pink… but i am always happy to sip on!  our friend Lawrence from Fine Vines brought such a beautiful away of both sparkling and still wines that really showcased how different rosés can be!  i think i was most happy to see guests getting into the theme with pink clothing…especially the two guys in pink pants.  love it.

 

dinner was easy to put together because rosé and foods of the summer are just meant to go together.  sockeye salmon from copper river with sungold and heirloom tomatoes, shrimp with heirloom and avocado salad and tuna aioli, goat belly to go with the La Bastide Blach which is a rosé that can stand up to big flavors!  last but not least my favorite summer dessert of sweet corn kulfi, my mom’s zucchini cake and lemony poached eggplant.  tastes of summer throughout the dinner.
the rain tried to dampen things for a few minutes, but it came and went and the fun continued.  thank you to all who joined us in benefiting such a great cause by simply sipping on delicious rosé!goatbellyrose
stay tuned for another fun summer wine dinner soon….

Herbed Tomato Salad 


nothing beats a farm fresh Sungold tomato! we like to use them as much as we can when they are in season, and this salad is a quick and easy way to add them to pretty much any meal!

1 lb Sungold tomatoes, sliced in half

1/3 cup extra virgin olive oil

1 tablespoon soy sauce

1 tablespoon red wine vinegar

1/4 cup rough chopped mint

1/4 cup rough chopped basil

2 tablespoons chopped tarragon

2 tablespoons chopped cilantro

Fresh cracked pepper

Mix all ingredients together. Serve with your favorite fresh fish!

Market fresh cherries!

Our fantastic Spence farm cherries are making an appearance on the grilled skirt steak dish at Girl and the Goat. You can also find farm fresh vegetable from Nichols family farm scattered across the Little Goat menu. We love summer and our farmers!cherrydish IMG_4214 (SocialMedia's conflicted copy 2014-07-08)

 

 

 

 

 

 

 

 

 

 

 

Cook with The Flavor and win a KitchenAid mixer!

flavorcontest

With tons of fresh produce available, Summer is the perfect time for trying out new recipes – and we want to hear yours!

The Flavor by Stephanie Izard makes the perfect addition to any dish: toss your favorite vegetables with The Sauté, spice up your burgers with some Rub #3, the sky is the limit! Share your favorite Summer recipe featuring The Flavor for a chance to win a KitchenAid Stand Mixer! Entering is easy!

  1. Make a recipe using any of our 6 Flavor sauces or spices.
  2. Write down what you did, and snap a picture.
  3. Send the info to marketing@stephanieizard.com
  4. That’s it!

We will test the entries in our KitchenAid prep kitchen. Our favorite recipe will be featured on our website and the creator will win a mixer courtesy of KitchenAid. Runners up will get a full set of The Flavor line and a signed cookbook! Follow The Flavor on Facebook to check out some of our favorite entries as well as some Summer recipes of our own.

Ready, set, FLAVOR!

 

Email recipes to marketing@stephanieizard.com. Contest ends September 1st. Check out theflavorbystephanieizard.com to order and check out our favorite recipes.

Strawberry Gazpacho

Flavor-Soup54701 lb Fresh Strawberries
½ Cucumber, peeled
½ Shallot, peeled and sliced
1 heaping Tbsp Tomato Paste
1 Tbsp Malt Vinegar
2 Tbsp Extra Virgin Olive Oil
1 tsp Salt
1/2 Fresh Thai Chili

Avocado Smash

½ Avocado, small diced
½ tsp Lemon Juice

 

Add all ingredients to a blender and buzz on high for 1 minute. Serve chilled with avocado smash.

Mix all ingredients together and smash avocados a bit while mixing. Season with salt. Serve a dollop over soup.