Now that’s a starter. red shishito peppers, an heirloom non-hybrid variety of peppers from Alewife Farm, which, at least in this very first experience of them, we both found even more delicious than the familiar, less mature, green ones (they were chewier, in a good way, and while each boasted a little heat, the hottest …
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goat chops, tomato water, marjoram; ‘artichoke caponata’*
These were quite possibly the most delicious goat chops either of us had ever had. This makes me very happy, because, for what it may be worth, I don’t think either or I have ever been served goat chops outside of our own home. I’m going to share my happiness with Lynn Fleming, the local …
vegetable-braised goat shanks; polenta; Brussels sprouts
This was a sublime winter meal, and almost embarrassingly easy to put together. I used a recipe, with almost no deviations, from a specialty cookbook I bought in Brooklyn almost as soon as I had learned that I could buy local goat cuts in the Union Square Greenmarket. The title is ‘Goat: Meat, Milk, Cheese‘ …
herb-basted grilled goat rib; lemon-roasted white beet; kale
I had only cooked goat ribs once before. It was early August, and I wanted to avoid turning on the oven, so I managed to devise a scheme that would allow be to cook them on top of the stove. They were delicious, and it was a very simple process, so I repeated it last night. The …
smoked mackerel; goat neck; polenta; cabbage; Hutselbrot
While I was growing up, New Year’s Day was a pretty grand occasion at our home: There would be guests, always interesting family friends, but almost never relatives. We were family outliers in Detroit, hundreds of miles from eastern Wisconsin where most of the tribes of both our parents were still based, their ancestors having cleared the …
goat cheese, tomato; fennel-grilled tuna; treviso; ice cream
We had a guest, almost a last-minute guest, last night. I did however have enough notice to be able to purchase 3 servings of fish at the Union Square Greenmarket earlier in the day, and also one beautiful head of radicchio larger than one I would normally bring home. It all went swell. It was …
spicy goat sausage, arugula; peppers, fennel, scallion
This was the second day in a row that we enjoyed meats from one of our favorite local cheese makers. The first time it was veal, this time it was goat, both as superlative as Consider Bardwell’s acclaimed cheeses. The sausage was wonderful. It was also so juicy it really didn’t need a sauce or condiment, although I found …
spicy goat sausage, osso buco sauce; beet greens; potato
Almost half of this meal was composed of leftovers. I was already eager to try the goat sausage I had recently picked up at our local farmer/purveyor’s stall in the Greenmarket, and then I remembered that just inside the refrigerator I already had a sauce that would probably be perfect for the kind of richness they seemed to …
roasted marinated goat loin; tomatoes; celtuce sauté, pinoli
When I spotted Lynn Haven’s stall in the Greenmarket on Wednesday I was reminded that I hadn’t even thought about goat meat in quite a while. After a discussion about what was inside the freezer boxes that day, and a reflection on how much cooking heat I might be able to tolerate in the kitchen on a July …
grilled marinated goat chops; roasted sweet potato; kale
Goat chops. An unfamiliar treat on most tables, and, even if we’ve been enjoying them for years (beginning long before this blog), not familiar enough on ours. This is especially how we both feel after this meal. The chops and the vegetables were local, the goat from west central Vermont, the Japanese sweet potatoes from northwest …