Food and Cooking
Food, wine, restaurants, even home cooking.
Monday, July 04, 2011
Get Your Goat, Part 2
The goat ribs were so successful the other day that we decided to try something else this weekend. We bought a goat shoulder at the farmers’ market in Warwick last weekend and then followed a recipe for Goat Tacos yesterday.
The 2-1/2 pound shoulder was slowly braised in a red sauce made up of reconstituted dried Guajillo and Ancho chilis, fresh tomatoes, garlic, bay, clove, oregano, salt and pepper. This took about 3-1/2 hours, but resulted in meat that was packed with flavor and a wonderful red chili sauce. We then put the meat in a corn tortilla and garnished the taco with avocado, farmer’s cheese, salsa verde, and sour cream. Oh, and some corn on the side.
Here is a photo of the shoulder (I am pulling the meat off the bones so it can cook a few minutes stirred into the sauce), as well as the finished tacos.
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Wednesday, June 22, 2011
Get Your Goat
On Sunday, we shopped the farmer’s market in Warwick per our normal Summer weekend habit. We bought some pickled artichoke hearts and sun-dried tomatoes for a pizza sometime this week. Pesto was on the list, as was fresh bread and greens for a salad. We also saw some beautiful baby carrots and beets which we snapped up. Finally, we got a round of goat cheese from the goat cheese vendor, and also bought one pound of goat ribs—basically two small racks of ribs.
We cooked the goat last night and had it along with braised baby carrots, roasted beets and roasted potatoes. It was delicious.
I did not have a goat rib recipe (although I do have a great recipe for tacos made from shoulder, neck or leg meat). So, here is what I did:
Cut the ribs into two-rib chops, trimmed silverskin and obvious fat. Marinated in a solution of about 2 cups red wine, 4 tablespoons of olive oil, three crushed garlic cloves, several sprigs of fresh thyme, a tablespoon of freshly ground black pepper. I let the ribs marinate for about 2 hours then removed them from the marinate and dried them thoroughly. I prepared a hot charcoal fire. I sprinkled the ribs with some salt and then grilled them, turning occasionally for several minutes until I had nice browning, but not so much as to dry them out. (They are quite small, so the cooking goes quickly.)
Delicious!
Sorry, no photos. Was too busy eating.
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Tuesday, June 21, 2011
Yet Another Test
Yes, it is time for “yet another test”. This time, instead of using an iPad app to post an entry, I am using a program on the Mac called MarsEdit. Let’s see how it goes.
The next step is to add a photo:
Now, the hope is that you see a photo, 600 pixels wide, of a wonderful pizza we had at the Warwick Valley Vineyard a couple of weeks ago. That is a local vintner that serves lunch in their in-house bistro on weekends. Sometimes we go to the farmer’s market in Warwick and then over to the vineyard for lunch. It is a great trip to take in Mia with the top down!
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Friday, December 26, 2008
Bûche de Noël
On Christmas Eve I made our dessert for the Holidays, a classic French Bûche de Noël. I got this recipe along with detailed instructions and lots of photos from Cuisine at Home—a cooking magazine that focuses on recipes that are easy to prepare, and very tasty. Here are three photos of the result from different angles:
The recipe can be found here.
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Monday, December 22, 2008
Onion Confit
You’ve often heard that great food “layers flavors upon flavors”. A good example of that is the Mushroom Tart that we plan to have as a side dish at Christmas. One of the ingredients, that needs to be prepared ahead of time is an Onion Confit. It has great caramelized onion flavor complimented by some fresh thyme and chicken stock. The recipe comes from Tom Colicchio’s “Think Like a Chef”—a really great book. I prepared the confit on Saturday and it now sits in the fridge, developing even more flavor.
2 tbs. extra-virgin olive oil
6 onions, peeled and thinly sliced (about 12 cups)
Kosher salt and freshly ground black pepper
1 cup White Chicken Stock
2 tbs. white wine vinegar
2 tbs. fresh thyme leaves
4 anchovy fillets, chopped (optional)Heat oil in a large deep skillet over medium heat until it slides easily across the pan. Add the onions and salt and pepper. Reduce heat to medium-low and cook, stirring occasionally, until the onions are very soft but not brown, about 30 minutes. Add the stock and vinegar and simmer, continuing to stir occasionally until the pan is dry and the onions are golden, about 30 minutes more. Add the thyme leaves and anchovies (if using) and mix well. Serve warm or at room temperature. The confit will keep in the refrigerator for about a week.
(I did not use the anchovies given my eventual use for this.)
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