Back to Basics: What’s in season?

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GITK_Asparagus, Goat Cheese and Rhubarb Salad (2)people are always saying to “eat locally and seasonally” and if you’re able to make it out to farmer’s markets, it’s safe to say that what you’re seeing being sold by the regional farms at the market is what is in season. but what if you work late nights and don’t have the energy to get up early enough to make it out to the farmer’s markets in time, or don’t necessarily live somewhere conveniently located near a farmer’s market? how do you know what’s in season?

a lot of people have gathered basic general knowledge about what’s in season simply by recalling what tastes the best at which points during the year, or by observing what’s on tables at restaurants.

but sometimes that’s just not enough to really help when you’re at the grocery store at 7:45pm quickly trying to put together a healthy meal after work. well, now you can use this easy chart from the illinois agriculture website for reference… download it, save it, print it and put it in your pocket, whatever works for you.

while this chart is mainly focused on what’s happening in illinois, it generally applies to other areas of the country as well. and if you want more detail, try checking out your state’s department of agriculture’s website. oh and don’t forget about the national department of agriculture’s website… despite what it sounds like, it’s actually an interesting site ;)

at little goat & girl and the goat, we’re really into rhubarb and asparagus. a couple places around the goats that you can find the two veggies…

asparagus:

  • green garlic potato wontons at girl & the goat
    • ramps . shiitake mushrooms . asparagus . pickled rhubarb . spiced pecans
  • wood fired walter’s chicken at girl & the goat
    • asparagus . rhubarb . “ramp goddess” dressing
      • (served with grilled asparagus tips and an asparagus and ramp salad)
  • quail with white asparagus at little goat
  • chicken with noodle salad from little goat!
    • strawberries . asparagus . cashews . nuoc cham

rhubarb:

-i made a collaboration beer with haymarket featuring rhubarb, which is now on tap at little goat and, of course, haymarket! “girl and the goatee 4” – check it out :) after 20 hours of juicing the beer was just about ready, but we added in a touch of strawberry to bring out more color and sweet notes. it comes across like a sour beer. it’s going quickly, so get it while you can!

and if you’re feeling super-seasonal, you could try making this rhubarb, asparagus & goat cheese salad from girl in the kitchen.

Miso Hungry!

yesterday, @mjwilliams334 (a.k.a. mike) asked me on twitter: “I bought miso yesterday to make your mixed mushroom ragout (which was fantastic). What else can I do with the miso?”

that’s a good question mike… so to answer your good question, here are some recipes that use miso!

MISO RECIPES

tomato-miso vinaigrette
yield: 1 qt.

4 ea. roma tomatoes, quartered

2 tbsp. dijon mustard

½ cup lime juice

¼ cup soy sauce

½ cup extra virgin olive oil

1 tbsp. miso

1 tbsp. sambal chili sauce

1 tbsp. worcestershire sauce

salt

-in a blender, add all ingredients besides oil.

-slowly drizzle in oil while blending in order to emulsify. season with salt.

 

sloppy goat
you can also use regular ground beef for this!

servings: 10

vegetable oil

3.5 cups roughly chopped onions

1/3 cup tomato paste

8 cloves roughly chopped garlic

2 tablespoons tamarind concentrate

3 tablespoons yellow mustard

1 ½ teaspoons dark brown sugar

3 tablespoons malt vinegar

2 ¼ teaspoons soy sauce

2 ½ pounds canned diced tomatoes with juice

3 tablespoons miso

a splash of hot sauce

5 lb ground goat (or beef!)

4 cups shredded cabbage

1 cup rosemary aioli

10 dinner rolls

-in a large pot heat 2 tablespoons of vegetable oil over medium-low heat. add onions and cook them until soft and translucent, taken care not to brown them, about 10 minutes.

-add garlic and tomato paste and cook for two minutes.

-add the tamarind, yellow mustard, dark brown sugar, malt vinegar, soy sauce, tomatoes, miso and hot sauce and simmer for 60 minutes.

-in batches, transfer mixture to a blender and process until very smooth.

-working in batches, brown the goat meat in a large skillet. transfer goat meat to a pot and cover with the sauce. Heat over medium low heat and keep warm.

-mix the cabbage and aioli in a bowl and season with salt. toast the buns. scoop 8oz of sloppy goat into the bottom buns. top with a handful of the rosemary cabbage slaw and cover with the top bun.

 

miso butterscotch budino
(this is on the menu at girl & the goat right now!)

2 cups dark brown sugar

6 1/2 cups heavy cream

8 sheets gelatin

8 ounces butter

2 teaspoons vanilla extract

1/2 teaspoon salt

3 tablespoons white miso paste

-bloom the gelatin sheets in ice water for 10 minutes. remove them from the water and let them drain on paper towels for a few minutes.

-bring the sugar and cream to a simmer. whisk in the butter, vanilla, salt, and miso. strain through a fine strainer or cheesecloth. chill over an ice bath until cool to the touch. ladle or pour into serving dishes and chill in the fridge until set.

-serve with sweetened whipped cream.

to make it more like the way we serve it at girl and the goat, cook chopped pineapple with a little brown sugar. make your favorite vanilla cake and top it with the pineapple, and serve it on top of the budino. Sprinkle with chopped, toasted cashew.

The Time I Got My Goat…

be a part of my next cookbook – i need your help :-)

i’m working on my girl & the goat cookbook, and i’m trying to capture what it feels like to really experience the goat, firsthand.  so, we’re holding a little contest… submit your memory, and if it’s chosen, it could end up on the pages of the book!

tell me: what did you love… do… eat… and take away from your visit to girl & the goat?

i thought i’d ask for input from the people who make girl & the goat what it is.

email your memory to caitlin (caitlin@stephanieizard.com) with the subject line, “The Time I Got My Goat” and try to keep it under 250 words!

(continue reading for the fine print…)

Continue reading →

Little Goat Bread opens Chicago French Market location on June 7

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Read full RedEye article here.

Outpost of Stephanie Izard’s popular West Loop bakery and cafe to serve sandwiches, soup, bread and Stumptown coffee

Fans of Little Goat Bread, the cafe next door to Stephanie Izard’s Little Goat Diner in the West Loop, will soon be able to snag sandwiches and Stumptown coffee a few blocks east thanks to a new outpost inside the Chicago French Market.

The booth opens Friday and is located between Wisma and Fumare Meats on the market’s north side. In addition to breads, sandwiches and soup, Little Goat will sell Izard’s new line of rubs and sauces, called The Flavor by Stephanie Izard.

The Chicago French Market opened in 2009 inside Ogilvie Transportation Center at 131 N. Clinton Street. Little Goat is the 31st vendor to open there.

Zagat: 19 James Beard Award Winning Restaurants

Zagat: 19 James Beard Award Winning Restaurants

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Best Chef: Great Lakes
Stephanie Izard
Girl & The Goat, Chicago

Food: 27
Decor: 24
Service: 25
Cost: $55

“Energetic” chef Stephanie Izard “balances flavors like Monet did with his color palette”, creating “top-notch nose-to-tail cuisine” (“duck tongues, lamb hearts” and “pig face, anyone”?), vegetables that “will blow your mind” and other “innovative” small plates that “grab the brass ring” at her “cozy”, surprisingly “reasonable” West Loop New American where the “passionate” staff’s suggestions will “never lead you astray”; “incredibly noisy” digs are easily overlooked by “foodies” who insist it’s the “future of dining”; P.S. “good luck getting a reservation.”

809 W. Randolph St., Chicago; 312-492-6262

Click here for the full article. 

The Braiser: ‘This Is Awkward’ And More Celebrity Chef-isms From The James Beard Red Carpet

“The biggest night in food has come to a close, and everyone in attendanceshould be turning the corner of their hangovers right around now, so we think it’s safe to relive the fun. Last night’s James Beard Awards unfolded in the beautiful Avery Fisher Hall at Lincoln Center, and we were lucky enough to snag a spot on the red carpet as our favorite chefs doffed their jackets in favor of more glam gear (a sight to behold, we’re telling you).” Click here to read more.