What’d You Do Last Weekend?

Heading to a party where there will be lots of wine, and not sure what to take? How about some simple savory cookies - biscotti and sables made for wine pairing?
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goat

BBQ Goat Ribs

Posted by jenny on 07/18/2009
BBQ Goat Ribs

It's over 80 outside. To me, this means two things: cold salads and cooking on the grill. We did both today, making a German-style potato salad from our little garden spuds and throwing a large rack of goat ribs on to cook.


Homemade Chevre and Feta

Posted by jenny on 07/15/2009
Homemade Chevre and Feta

Todd and I came back from the Island Family Farm with a little more than a gallon of unpasturized, raw goat milk and not being able to drink that much that quickly, I decided to dive in and learn to make some cheese. The two obvious choices were chevre and feta, both of which were supposedly pretty simple to make and wouldn’t require any fancy supplies, save some starter culture.


Roasted Baby Goat Leg

Posted by jenny on 07/13/2009
Roasted Baby Goat Leg

This was our first dish from the baby goat we had picked up from Island Family Farm, and we got it just a few days after it went to slaughter. In fact, it had never been refrigerated before, and I don’t know if that had an effect on how tender and juicy the meat was. I roasted this like I would roast a lamb shank – very simply with Mediterranean herbs – and Todd made some wonderful, smoky black lentils and carrots and a garden salad with an orange/lemon vinaigrette.


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