Pickled Rhubarb

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1 quart rhubarb, sliced 1.5 cup apple cider vinegar 3/4 cup sugar dash tarragon, chopped Bring vinegar and sugar to a boil and pour over rhubarb and tarragon. Press to submerge and let sit at room temp until cool. The end.

Veggie Har Gao

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4 APPETIZER SERVINGS for the filling: 1 cup English peas, blanched 2 cups Portobello mushrooms, rough chopped 1 teaspoon fresh ginger, minced 2 tablespoons garlic chives, rough chopped 2 tablespoons onion, small diced 1/4 cup carrots, shredded 1/2 cup poblano pepper, small diced 1 cup broccoli, rough chopped 1/2 cup red pepper, small diced 2… Read more »

Blueberry Chimmichurri

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You can’t really see the blueberry chimichurri on our ropa vieja dish from our Common Threads lunch, but its there giving the whole thing an unexpected, fresh kick. We love it on pretty much everything, especially grilled meets or fish! Yield:  3 cups 1 pint container Blueberries, halved ¾ cup White Asparagus, peeled and sliced ¼… Read more »

Pork Belly Cubano sandwiches

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Pebble Beach Food and Wine was such a blast. We had lots of events and demos, but the weekend flew by. Was so fun to try new dishes, and to see what other chefs were serving. Here are a few recipes from the weekend. Our masa recipe is used for chips at Little Goat Diner,… Read more »

Ramp Marinade

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We LOVE ramps at the goats. When they are in season we buy as many as we can get our hands on and use them in a bunch of different ways. From pickled to charred, ramps add a great, mild, sweet, oniony flavor to any dish. We use this marinade on our grilled shrimp, but… Read more »

Tahini Dressing

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We used this tahini dressing on our goat loin, but we think it tastes great on pretty much anything!   1/2 cup tahini 1/2 cup water 1 garlic clove 1 T tamari soy 1/2 T honey 1 T cider vinegar 1 T lemon juice 1/2 T sambal salt to taste   Blend all together. The… Read more »

White Asparagus

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According to the calendar, spring is here! Though hard for us to tell here in Chicago 😉 A nice way to kick off spring is with white asparagus! Great crunch, mild sweet asparagus flavor. Here we celebrate the texture with a fun play on giardiniera. It’s great on just about anything that needs a little… Read more »

Cooking with Eggplant

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4 Japanese eggplants 1 tbsp balsamic 1 tbsp shaoxing* 1 tbsp soy (tamari) 3 tbsp rice brain oil Cut off the top and bottom of the eggplant, lay on side and cut it into 3 segments. Then quarter the segments lengthwise. (See image to the right.) Mix shaoxing, soy and balsamic to make a vinaigrette…. Read more »

Pomelo pepper relish

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During winter months we fill the menu at girl & the goat with citrus, from grapefruit to blood oranges to one of my favorites, pomelos.  This relish is great over roasted beets, on crusty bread, over fish or pork chops.  Adds great acidity and spice! Pomelo pepper relish  2 C pickled fresnos (recipe below)  5… Read more »

Silver Needle Noodles and Szechuan Chili Sauce

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Had such a good time on VH1’s Big Morning Buzz Live cooking with Nick and Michelle! Wanted to share the recipe for the noodle dough and chili sauce, in case any of you wanted to celebrate the year of the goat on your own 😀 Silver needle noodle dough: 1 cup wheat starch 2 Tcup… Read more »