the chee kimchi (little goat style)

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the chee kimchi (little goat style)

6 cups napa cabbage, halved, cut into 2in pieces, washed and drained
4 cups bok choy (or baby bok choy), halved, cut into 2in pieces, washed and drained
3 tbs salt
2/3 c scallions, sliced into 2in pieces
2 tbsp (about 16 cloves) garlic, grated on a microplane
2 tbsp ginger, grated on a microplane
1 tbsp korean chili flake
3 tbsp sesame seeds, toasted
1 cup (half a bottle) the chee

place cabbage and bok choy in a glass mixing bowl and toss with salt. cover with plastic wrap and leave out at room temperature overnight.

drain the vegetables in a colander and wipe out the mixing bowl. return the vegetables to the bowl along with the remaining ingredients. toss to combine. cover with plastic wrap and let sit out at room temperature overnight.

place kimchi in a storage container in the refrigerator.

water crackers

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water crackers

6 cups ap flour
2 cups water
1 cup extra virgin olive oil
2 tsp salt

preheat oven to 350f

place the ingredients in the bowl of a stand mixer fitted with a dough hook. mix until well combined and a cohesive dough forms. remove dough from mixer bowl and form into 4 equal portions. wrap tightly with plastic. if baking right away, rest dough at room temperature for 30 minutes. you can place dough in the freezer for up to 4 months.

while working in batches, cut a piece of dough in half. on a large, clean and unfloured work surface, roll out the first half of dough as thin as possible. using your fingers, very carefully stretch the sheet of dough to make the dough even thinner. make sure that the entire piece of dough is the same thickness to avoid uneven banking. place on a silicone lined baking tray. repeat with the second piece of dough.

bake both trays in the upper thirds of the oven until light golden brown, about 15-20 minutes, rotating the pans from top to bottom and back to front once.

remove the trays from the oven and let cool. break the crackers into the desired size and store in an airtight container at room temperature.

“crepes” with vinaigrette

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“crepes” with vinaigrette
yields 24 crepes

1 cup rice flour
½ cup tapioca flour
½ cup corn starch
2 ¼ cup water
¼ cup extra virgin olive oil
¾ cup fresh lemon juice
½ cup the chee

to make batter:
thoroughly mix the first 4 ingredients in a mixing bowl. let batter rest for at least 2 hours.

to make the “crepes”::
set a 8-inch non-stick skillet over low heat.  pour about ¼ cup on to the skillet. pick the skillet up and turn it to evenly distribute batter across the entire surface. cover with another pan to steam the crepe, about 30 seconds – 1 minute. when ready flip on to a plate and keep warm. continue with the rest of the batter.

fill the “crepes” with any filling of your choosing, steph likes mashed potatoes, pork rillete or even goat cheese.

crisp the rolled crepes by cooking them in a little bit of vegetable in a skillet set over medium heat for about 45 seconds a side.

to make the vinaigrette:
in a bowl whisk together the lemon juice and the chee. slowly whisk in the extra virgin olive oil. season with salt and pepper.

dress your favorite spring vegetables with the vinaigrette and use as a filling for the crepes.

Roasted Cauliflower + Crunch Butter and Pickled Peppers

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Roasted Cauliflower

roasted cauliflower

serves: 4 people

 

2 tbsp. canola oil

1 head cauliflower, quartered, outer leaves and core removed and cut into 1/4″ slices
2 tsp salt

3 tbsp. “crunch butter,”* room temp

1/4 c mint, torn into pieces + 1 tbsp set aside

1/4 c pine nuts, toasted + 1 tbsp. set aside

1/2 c parmesan, grated + 1 tbsp. set aside

1/3 c pickled peppers**

 

- heat oil in a large skillet. add cauliflower and cook over high heat until carmalized and soft, 6 minutes

- season with salt and cook an additional 2-3 minutes

- add crunch butter. when melted toss in mint, peppers, pine nuts, and parmesan. cook an additional 2 minutes.

- plate in a bowl and sprinkle with additional mint, pine nuts, and parmesan.

 

* crunch butter

yield: 1.5 cups

 

5 oz butter, room temp.

2 ea. garlic cloves, minced

2 tbsp parmesan cheese, grated

6 tbsp panko bread crumbs

 

-in a bowl, mash the butter until softened with a fork (or potato masher). add the remaining ingredients and mix until fully incorporated.

 

**pickled peppers

yield: 1 qt.

 

*3 ea. banana peppers, seeds removed, sliced into thin rings on a mandolin

*3 ea. hungarian peppers, seeds removed, sliced into thin rings on a mandolin

2 c champagne vinegar

4 tbsp salt

3/4 c sugar

 

- in a pot, bring vinegar, salt, and sugar to a boil.

- while still hot, pour the pickling liquid over the peppers.

- let cool to room temperature, keeping the peppers submerged in the liquid.

- when cool, cover and refrigerate.

 

*in the restaurant we use a crumber to remove all of the seeds from the peppers to ensure that we can keep them whole and not pierce the flesh. you can use a long spoon or a pairing knife.

 

Braised Pork Shanks

serves 12

for the brine:
½ tablespoon black peppercorn
½ tablespoon fennel seed
½ tablespoon mustard seed
½ tablespoon coriander seed
½ tablespoon red chili flake
4 quarts water
1½ cups salt
2 tablespoons sugar
2 apples, quartered
1 onion, peeled and quartered
5 cloves garlic, smashed and peeled
1 sprig tarragon
1 small piece ginger, smashed
4 pork shanks (about 1½lb each)
4 quarts icefor the braise:
2 tablespoons olive oil
1 medium carrot, peeled and chopped
1 medium onion, peeled and diced
1 bulb funnel, quartered and sliced
5 dried shitake mushrooms
¼ cup coconut milk plus additional ½ cup
¼ cup worcestershire sauce
2 tablespoons dijon mustard
2 dried thai chilies
8 cups chicken stockbrining the pork shanks:
  1. in a small dry skillet set over medium heat, toast spices while stirring constantly until fragrant, about 2 minutes.
  2. in a large stockpot combine water, salt, sugar, toasted spices, and aromatics. bring to a boil. once the brine begins to boil remove from heat and cool to room temperature.
  3. place the pork shanks and ice in a large pot or storage container. pour cooled brine over and cover. refrigerate for 12 hours.
braising the pork shanks:
  1. preheat the oven to 300°F
  2. remove pork shanks from the brine. rinse under cold water, removing any of the spices and aromatics. pat dry with paper towels and allow them to air-dry for an additional 20 minutes.
  3. meanwhile, in a roasting pan set over two burners, heat the olive oil. sweat the carrot, onion and fennel over medium-low heat until they begin to release liquid and soften, about 5 minutes. add dried shitakes, ¼ cup coconut milk, worcestershire sauce, dijon mustard, thai chilies and chicken stock. bring to a boil then reduce to a steady simmer.  nestle shanks into simmering liquid, adding more stock and coconut milk if necessary. wrap the pan with foil and roast in the oven until tender, 3 ½ – 4 hours.
  4. when the shanks are tender, remove the pan from the oven and cool to room temperature. remove shanks from braising liquid and strain, disregarding the solids. either place the shanks and liquid in the refrigerator for up to 3 days or preheat the oven to 375°F.
  5. place the shanks on a sheet tray or roasting dish and cook until the skin is crispy, about 30 minutes. (if using shanks that have been refrigerated, allow them to come to room temperature.)
  6. meanwhile, return the liquid to a medium saucepan and bring to a steady boil. reduce the liquid by half. add coconut milk and butter to reach desired consistency. season with salt.
  7. remove the shanks from the oven and place on a serving platter. drizzle the shanks with the sauce and serve, passing more sauce at the table.
  8. note: for added texture and flavor, toss in some sautéed mushrooms to the finished sauce.

butternut squash kimchee & dressing

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ok, i know this may be repetitive with the shaved raw squash, but this quick little kimchee recipe is simple, tasty and is a great way to jazz up a simple pork chop or roasted chicken…  or fish…  or whatever else you are enjoying for dinner.
butternut squash kimchee
yield 4 servings
4 cups butternut squash, shaved
½ cup kimchee dressing
10 leaves basil, torntoss the butternut squash, kimchee dressing & basil leaves together.

kimchee marinade & dressing
yield 1 cup
1 tbl ginger, fresh, minced
2 oz Gochijong (fermented red chili paste)
2 oz Doenjong (fermented soybean paste)
3 tbl fish sauce
2/3 tbl garlic, minced
3 tbl malt vinegarwhisk all ingredients together.

we love this dressing on grilled spring onions, but you can put it on just about any vegetable. toss your veggies in the marinade & grill.
**chili & bean pastes can be found at your local korean market

butternut squash & kohlrabi salad

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serves four people

one of my favorite dishes here at the goat is our kohlrabi salad with ginger dressing. it is sort of an homage to the classic salad you can get at sushi restaurants, but with yummy nuts and cheese and olives and mint and….in this version- shaved butternut squash (it is just darn tasty when raw.)

2 heads red oak lettuce, cut into 2 inch strips, cleaned and washed
1 head kohlrabi, peeled, quartered and shaved very thin on a mandolin
1 small head fennel, halved, core cut out and shaved thin on a mandolin
12 ea. shiitake mushrooms, stems discarded, tops cut in half
2 tbsp canola oil
1/4 cup evalon cheese, shaved
2 tbsp mint, torn into small pieces
1/4 cup nicoise olives, finely chopped
1 ea. (approximately one cup) small butternut squash, peeled, seeded and peeled into shavings
1/4 cup slivered almonds, toasted
1 ea. pear, shaved on a mandolin
1/8 cup ginger dressing (recipe below)
salt and pepper

1) toss mushrooms in oil, salt and pepper. roast at 300 degrees until wilted and slightly colored, about 15 minutes. set aside and let cool.
2) mix all ingredients together in a large mixing bowl. top with ginger dressing, plate and serve.

ginger dressing

1/2 cup minced peeled fresh ginger (about 3 ounces)
1/2 cup minced shallot
2 tablespoons Dijon mustard
2 tablespoons white balsamic vinegar
1 egg yolk
1 tablespoon soy sauce
1 tablespoon maple syrup
1 cup grapeseed or blended oil (half vegetable, half olive oil)
salt
freshly ground black pepper

1) in a blender, combine the ginger, shallot, mustard, vinegar, yolk, soy sauce, and syrup. on low speed, slowly drizzle in the grapeseed oil until the dressing is smooth and thickened. season with salt and pepper. cover and refrigerate until needed.

brown butter-delicata squash soup with sherry gastrique

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serves four to six

this soup recipe is just a simple version of the common butternut squash soups that pop up everywhere this time of year. at the goat, i used delicata squash…the pretty yellow with green stripes ones you may see around.  feel free to sub in another squash, as any would work fine. i remember going to my aunt marion’s house for dinner once and having a delicious winter squash soup.  she mentioned what a pain in the butt it was to peel and dice up the squash.  indeed. how to get around that? roast the squash then simply scoop out the tasty innards.  much easier on the hands and the knife!

2 delicata squash, about 1.5-2 pounds each
3/4 cup unsalted butter plus 2 tablespoons
salt
freshly ground black pepper
1/2 cup pepitas (pumpkin seeds)
1 teaspoon vegetable oil
1/4 teaspoon minced fresh thyme
1 tablespoon olive oil
1 onion, diced small
2 cloves garlic, sliced
1 apple, peeled, cored and diced small (honeycrisp recommended)
1 fennel bulb, diced small
½ cup white wine
2 1/2 cups water
4 cups chicken broth plus more as needed (use vegetable broth for a vegetarian version)
1 cup apple cider

1. preheat the oven to 375° f and set two racks evenly apart.  cut each squash in half lengthwise, scoop out and discard the seeds and stringy pulp. place 1 1/2 teaspoons of butter inside each squash half and season with salt and pepper. place the squash halves cut-side down in a baking dish large enough to hold all four (divide them among two baking dishes if they don’t fit into one.) Add enough water to go 1/2 inch up each squash half. bake the squash until the skins start to brown and the flesh is tender, about 45 minutes. remove from the oven (leaving the oven on), flip over so the flesh is exposed, and set aside to cool. when the squash halved are cool enough to handle, scoop out the flesh and discard the skins, reserving the flesh and baking liquid.

2. toss the pumpkin seeds with the vegetable oil, 1/4 teaspoon salt and the thyme, then spread them out on a baking sheet. bake until just lightly browned, 8 to 10 minutes. remove and let cool.

3. set a large soup pot over medium-low heat and add the olive oil.  add the onion and garlic and sweat by cooking them until the onions are translucent, about 5 minutes.  add the apple and fennel, season with salt and pepper, and sweat until the fennel is translucent, about 15 minutes more.

4. add the white wine and simmer to reduce almost all of the liquid. add broth, cider, reserved liquid and the squash flesh.  bring to a boil, then reduce heat and simmer until the squash is very tender, about an 1 1/2 hours.

5. meanwhile, slowly melt the remaining 3/4 cup butter in a heavy-bottomed pot over medium heat.  continue past melting until the milk solids begin to fall to bottom of the pot and start to brown.  take care not to let the solids blacken, removing the butter from the heat when it is dark brown after 10-15 minutes. strain through fine mesh sieve and discard the solids.

6. working with a tabletop or immersion blender, puree the soup until smooth. add thebrown butter slowly, stopping to loosen the ingredients with a wooden spoon, if necessary. add additional broth to thin the soup if it’s too thick. adjust the seasoning with salt and pepper.

7. ladle the soup into bowls, drizzle with sherry gastrique (recipe below) and sprinkle with toasted pumpkin seeds

sherry gastrique
yields about 1/4 cup

1/2 cup sherry vinegar
2 tablespoons sugar
1 sprig fresh thyme
1 teaspoon black peppercorn

1. combine the vinegar, sugar, thyme and peppercorns in a small heavy-bottomed, nonreactive pot. bring to a boil, then reduce the heat to medium-low. simmer the liquid to reduce until syrupy, 8 to 10 minutes.
2. cool the liquid and strain out the thyme and peppercorns. store in a tightly sealed container (no need to refrigerate) for up to 1 month.

kimchee marinade & dressing

since there are so many ways to do kimchee, this is just our take on it smile

at the goat, we love this dressing on grilled spring onions, but you can put it on just about any vegetable. grill your veggies, and then toss in the marinade. sooo simple.

kimchee marinade & dressing
yield 1 cup

1 tbl fresh minced ginger
2 oz gochijong (fermented red chili paste)
2 oz doenjong (fermented soybean paste)
3 tbl fish sauce
2/3 tbl minced garlic
3 tbl malt vinegar

grilled oysters with horseradish aioli and pancetta

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grilled oysters with horseradish aioli and pancetta

2 ounces thick-cut pancetta, diced into 1/8-inch cubes
1 dozen oysters, cleaned and shucked (half-shell)
1 egg yolk
2 teaspoons dijon mustard
2 tablespoons sherry vinegar
1 tablespoon horseradish
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
1/2 cup vegetable oil
1/2 cup olive oil
1 small bunch chives (about 10) sliced into 1/2-inch pieces

1. put a large sauté pan over medium-high heat.  when the pan is hot, add the pancetta, reduce the heat to medium, and render the pancetta until it is very crispy, about 7 minutes.  transfer to a paper towel-lined plate to drain.  set aside.

2. to make the aioli, combine the egg yolk, mustard, vinegar, horseradish, salt and pepper in a blender.  mix the two oils together.  with the blender running, pour the oil through the opening in the lid in a slow, steady stream until a thick sauce forms.  adjust seasoning to taste and add extra horseradish for more intense flavor.

3. pre-heat the grill (gas or charcoal) to medium-high. arrange the oysters on their half-shells in one layer on the grill grates.  close the lid and grill until just warmed through, about 2 minutes. 

4. to serve, arrange the broiled oysters on a platter.  top each oyster with a dollop of the aioli and a few pieces of chive.  (extra aioli can be refrigerated up to 5 days.)