Posted on August 30th, 2010 4 comments
Farmers’ market in a bowl
My weekend trip to the Monterey Bay Farmers’ Market at Cabrillo College led to a marvelous bowl of Spicy Goat Stew. I have been meaning to buy some goat meat for some time and this time, things were in my favor. My last visit, there was none, and the visit before that, I didn’t have enough money. I have eaten goat meat before but never had cooked it. I utilized several other things from my market shopping as well ( celery, carrots, leeks, beet greens, garlic).
Spicy Goat Stew
1 1/2 lb. goat shoulder ( including bones) ( Trim excess fat, leave some – I didn’t and wished I had)
salt and pepper
1 T. coconut oil ( you could use olive oil)
2 large leeks,cleaned and sliced
3 cloves garlic, minced
3 ribs of celery, diced
3 inch piece of turmeric root, peeled and sliced
about 1 inch piece of fresh ginger root, peeled and chopped
3 carrots, sliced
handful of kale, chopped
handful of beet greens, chopped
1 T curry powder
1T garam masala
1 small can fire roasted tomatoes with green chilis
using the tomato can, 2 cans of water
Heat the oil in a deep saute pan. Liberally season the meat with salt and pepper. Sear the meat on both sides. Remove from pan and add leeks and garlic ( you might want a bit more oil). Cook until softened. Add the celery, turmeric, and ginger. Cook for a few minutes. Add the meat back in and add the remaining ingredients. Let simmer until meat is falling off the bones. This took mine about 4 hours. The sauce just gets better and better when you do it low and slow.
In retrospect, I wish I would have added about 1/2 cup ( or more) of hearty red wine to this. As I said above, I didn’t trim the fat and there really was too much. Fat is good but this only really made me wish I had some pieces of French bread to dunk in and soak up all that juicy fatness. This stew was good by itself but would be fabulous over polenta. Alas, I am experimenting with the rules of food combining which say that eating protein and starches together is not good for one’s belly as they digest at different rates but when I make this again, I might just have to break the rules.
It was VERY spicy, which I like. If you don’t want it so spicy, use plain tomatoes and add a few pinches of dried red pepper to taste.
I will be having leftovers tomorrow and plan to add some more veggies – more celery and carrot, some parsley, and some more greens.
It is good to try new things. Cooking is all about experimenting, changing things up, “tweaking” recipes to suit your taste and mood.
Posted on August 3rd, 2010 5 comments
in Personal Chef Charity Dasenbrock’s kitchen lately
Who has been cooking anything interesting lately ? I have made a few interesting things which I will share.
At the farmers’ market last weekend, I found some locally grown capers. How cool is that ?
My first adventure with them was simple yet so delicious. Caper Butter. I took a small handful of capers, soaked them in cool water as per the bottle’s directions. Drained them, chopped them a bit, added to melted butter. Yummy on julienned carrots ( the julienne peeler is my newest kitchen gadget love), topping a baked potato. Drizzled on some broiled or grilled fish would be fabulous!
I also experimented more with fermentation and made some Fruit Kimchi. I got the recipe from Wild Fermentation by Sandor Katz. It is awesome!
makes 1 quart
2 plums, pitted
2 pears, cored
1 apple, cored
1 small bunch grapes, stemmed
1/2 c. cashews or other nut of your choice
2 tsp sea salt
juice of 1 lemon
1 small bunch cilantro, chopped
1 to 2 fresh jalapeno peppers, finely chopped
1 to 2 hot red chilis, fresh or dried
1 leek or onion, finely chopped
3 to 4 cloves garlic, finely chopped
3 T. or more grated fresh ginger
Chop fruit into bite sized bits. ( I didn’t use the pear or apple to keep things seasonal, and added some blueberries and raspberries instead). Leave grapes whole. Add nuts. Mix together in a large bowl.
Add the remaining ingredients and mix well. ( I forgot the cilantro. I won’t next time)
Stuff kimchi mixture into CLEAN quart sized jar. Pack it tightly, pressing down to make it juicier. If necessary, add some purified water until the liquid level is even or almost even with the fruit. ( I also added about a T of whey) Seal jar with the lid. Let it sit on your countertop in a cool dark place for up to a week. Check several times a day to make sure fruit is submerged in liquid. ( I turned the jar upside down and back). Check the taste after a few days with CLEAN spoon or fingers. Putting the jar in the refrigerator will stop the fermentation process. I opened mine and ate some after the 3rd day as I was not brave enough to wait the whole week. It was delicious and next time I will let it go longer and see how that is. Boy, was it bubbly and fizzing and hissing when I opened it. Yum. I have had it with yoghurt, and by itself. A friend, to whom I gave a jar, cooked it with chicken.