herbed goat chops; cumin-roasted carrots; arugula, shallot


Taking a break from what has almost become a regular diet of fish, and mindful of how much we appreciate goat cheese (which we know doesn’t come from the boys), we decided to enjoy some chevon last night.  The chops, appropriately enough, were from one our favorite goat and cow milk cheese makers, who also occasionally offers both kid and veal at its Union Square stand, for the obvious reason to which I just alluded.

These chops were as delicious as their cheese.

  • kid goat chops from Consider Bardwell Farm in the Greenmarket, first marinated for about twenty minutes to half an hour in oil, Rocambole garlic from Keith’s Farm, bruised black pepper, 4 juniper berries, also bruised, chopped rosemary from from Hoeffner Farms, and organic lemon zest, then pan-grilled and finished with oil and lemon
  • four different kinds and colors of small carrots from Alewife Farm, simply scrubbed, then rolled in olive oil, salt, and ground pepper on a small ceramic oven pan, roasted at 400º for about half an hour, or until tender
  • one small shallot John D. Madura Farm, thinly-sliced, warmed in olive oil until pungent, some very healthy arugula from Lani’s Farm added to the pan, seasoned with salt and pepper and dressed further with a small drizzle of olive oil and a smaller one of Rioja wine vinegar
  • the wine was a French (Cahors) red, Terreo Malbec Comté Tolosan 2014
  • the music was Franz Xaver Mozart: Complete Piano Chamber Music, performed by the Ravinia Trio