cupping at little goat

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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

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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 »

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 »

12 Recipes of Christmas- Day 12

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this is an old childhood favorite that my mom used to make when my sister and i were little. we called it “mystery pie” because right when people started to eat it, we would reveal the big mystery… “do you know what’s in it?? crackers!” we had a lot of fun with that one smile

Lobster Bourbon Butter

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a dish we put on last winter and have not been able to get away from since is our confit goat belly with fennel puree, fennel salad, and of course bourbon butter poached lobster and crab….

Strawberry Rhubarb Agrodolce

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here is a fun way to use rhubarb in a savory application that lets the natural tart flavor of the rhubarb shine through. this is based on an italian ‘agrodolce’, or sweet and sour. as with most things i cook, i have only read about such sauces and have yet to travel to italy and taste in person. so though this is far from authentic, it is a great topper for a summer grilled rich steak as it cuts through the tasty beef fat and creates a balanced dish.

rhubarb n’ lemon

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this desert takes me back to my childhood and reminds me of a cross between the pies we would make for my dad’s birthday and strawberry shortcake (the desert and the dolls– i can still remember rubbing my nose into my strawberry shortcake dolls…). i like it because you don’t just get the sweet from strawberries, but get the tartness from the rhubarb. it’s also got a teeny bit of spice and savory with the finish of cracked pepper over the top. enjoy!

tempura fried asparagus with olive aioli

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last week it ramps, a cartoon, and a flatbread recipe… and now asparagus gets a go. a couple days ago i wrote about how we’re using asparagus at the restaurant, and how eager i am for it to start showing up at the farmers’ markets here in chicago. and of course, my friend loc gave us another great drawing to go with our halibut and asparagus dish—and the cartoon still begs the question, if a halibut eats asparagus and pees in the ocean, does the entire ocean smell like pee? well, today it’s recipe time. this is a pretty easy one to do at home, and will make a kick ass snack or side dish to put out for dinner at home or even a party during the bulls game. enjoy!