girl & the goat magic beans
4 fl oz. oil
green bean dressing
cashews (or another nut if you prefer a different one)
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.
yield: 1 cup
1/3 cup green bean dressing (from above)
1 cup mayonnaise
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.
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…
Photo © Lucy Lean, Made in America, 2010, used with permission.
sweet potato gratin
2 cup heavy cream
6 oz smokey bleu cheese, chopped
½ tsp chili flakes
½ tsp brown sugar
1 ½ tsp salt
1. in a sauce pot with a heavy bottom, bring the cream to almost a simmer.
2. slowly add the bleu cheese while whisking until just incorporated.
3. whisk in the chili flakes, brown sugar & salt.
4. remove from heat & reserve.
2 ½ lbs sweet potato, peeled & thinly sliced on mandolin
7 oz crispy fried onion
salt to taste
1. toss the potato slices with a pinch of salt.
2. lay 1/3 of the potato slices down in the bottom of a casserole dish and top with 1/3 of the cheese sauce. sprinkle with 1/4th of the onions. repeat to form 3 layers.
3. bake in preheated oven at 300 degrees for about 45 minutes covered and an additional 15 minutes uncovered. cook until the cream has reduced, thickened & gratin is set.
4. remove from oven and finish with the remaining crispy fried onions.
crispy fried onions
1 ea sweet onion, thinly sliced on mandolin
6tb corn starch
6tb corn flour
salt to taste
1. lay onions between towels and allow them to dry for about an hour.
2. in a large rondeaux, pre-heat frying oil to 275 degrees.
3. in a small bowl, whisk corn starch and corn flour together. set aside.
4. toss onions in powder mixture. then, using a fine mash bowl strainer, remove excess powder mixture.
5. slowly drop coated onions in hot oil and cook until golden, while stirring constantly, or for approximately 5 minutes.
6. remove fried onions from oil, and set aside on a cooling rack or a dry towel to remove excess oil.
7. season with salt.
LEMON POACHED EGGPLANT with FRESH RICOTTA lemon poached eggplant yields 4 servings 2 cups lemon juice ½ cup honey 3 cups peeled & sliced eggplant 1. combine the lemon juice & honey in a non-reactive pot. heat over medium-high heat until the honey is melted into the lemon juice. 2. add the eggplant and continue… Read more »
EGGPLANT CAPONATA sweet-and-sour eggplant with tomatillos yields 1 quart 1 japanese eggplant (about 2 pounds) 2 tablespoons olive oil 1 cup finely diced onion 2 garlic cloves, minced salt freshly ground black pepper ½ fresh poblano pepper, thinly sliced 2 cups diced fresh tomatillos 1 cup grape tomatoes, halved 2 tablespoons sugar 2 tablespoons white… Read more »
3 medium sized japanese eggplant (cut into ¼ inch coins) 2 large peaches (slightly under ripe, peeled, and large diced) 1 medium to large head of fennel (split lengthwise and sliced into a large julienne) 1 sweet red pepper (pith removed and julienned) 1 vidallia or other sweet onion (julienned) 2-3 cloves of garlic (minced)… Read more »
i grew up in the northeast where clam chowder is a huge favorite! this reminds me of a comforting, chunky and creamy chowder. serves 4 as an appetizer or 2 as an entree 3/4 pound fingerling potaoes 3 slices bacon, cut into 1/2-inch pieces 3 ears of corn, shucked and kernels cut off the cob… Read more »
this is a great late summer salad. this recipe does yield enough for a party so if it is just four of you or is for a light lunch, just cut the recipe in half and enjoy! makes 1 1/2 quarts 3 ears corn, shucked 2 medium heirloom tomatoes (8-10 ounces each) 3 medium peaches… Read more »
corn is so naturally sweet it makes for a delicious and simple ice cream! makes about 1 quart 4 ears corn 1 quart half-and-half 3/4 cup sugar 6 egg yolks pinch of salt cut corn kernels off the cobs and put them in a large pot. run the back of a chef’s knife down the… Read more »