Esto no es una mole There was no chocolate, and it’s pretty clearly a European formula. The headline read, “Wine-Braised Goat Shanks with Tomatoes and Oregano“, so it just screamed holiday dinner. It was December 25. The recipe was new to me. I found it on a Seattle-based locavore food site, ‘Edible Seattle‘, where it …
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goat cheese and lemon panzerotti, granada pepper, parsley
It was an extremely simple meal of a pasta followed by a course that included 3 different cheeses with bread to accompany them. The meal was enjoyed Sunday night, December 15, and its details have been forgotten more than 2 weeks later, but I remember something about a 9-ounce package of a delicious frozen goat …
grilled swordfish salad; roasted goat rack; brussels sprouts
The only swordfish steaks left inside the fishers’ bucket on Friday when I arrived at his stand in the Union Square Greenmarket were a bit larger than what we normally share, so, at Paul’s suggestion, that evening I decided to cut off a smaller section, grill it with the other two, larger parts, that we …
marinated goat ribs; roasted potatoes; asparagus, ramps
‘ribs’ I grew up in the upper Midwest, where I’m pretty sure the practice of cooking outdoors on a real fire was called a cookout, at least it was way back then. A barbeque, or more often, bar-b-q, was something cowboys had, or at least something that happened in the Southwest. To me it was certainly …
marinated goat chops; green garlic-sauté cucumber; kale
The picture reminds me of how good the meal was, and I’m happy with some of the details it describes, since I could easily have just repeated much of the formula I’ve used with so many of the the goat chops I’ve served. At least some of the credit for the innovations must be ascribed to …
ragù of braised goat, fresh pappardelle, pecorino, parsley
I don’t think I would ever cook a ragout (ragù/ragoute) from scratch in order to create a pasta sauce (I’m not sure anyone does, because of the nature of the thing), but after cooking and serving a goat leg last week, I thought that, with all the leftovers, the makings for one had fallen into …
a faustian meal of slow braised goat, white turnips; collards
We do eat meat occasionally, but we don’t eat like this very often, and I definitely don’t cook like this very often. Roasts, stews, and long slow braises however do have their satisfactions, especially in colder realms in and colder months, like, well, parts of New York, this month. One of the other pleasures of …
marinated grilled goat chops; chili-roasted fingerlings; rabe
It’s probably a dead giveaway of the really modest size of some of the farms whose produce we enjoy in our local farmers markets that I couldn’t assemble 4 goat chops of the same cut when I was shopping in Union Square recently. No problem however, as I welcomed the chance to show a little …
spicy goat ribs, mustard sauce; rutabaga frites and greens
‘Goat wings’, I’m calling them. They had started out great. But then they spent too much time in the oven. My estimate of the cooking time for slow-braised goat ribs was far more generous than it should have been (I was looking at a recipe for lamb, but I had goat (goats are pretty small, …
goat rack; chili-roasted potatoes; cabbage, alliums, vinegar
It was winter, the temperature was going to go down into the single digits, and we still didn;t intend to turn on any of the apartment radiators. I took a small roast out of the freezer the night before, thinking we’d appreciate having the oven going Wednesday evening, but also fully aware that a rack …