Tuesday, January 3, 2012
Korean Food, Goat Dish and a Whole lot of Cute
Lots of life has been going on around here. Annie, Tim and Parker were visiting and we had more fun than I can tell you about. Too much fun to try to recapture here. So, when they left I was sad. Ok, I was more than sad. I turned to cooking comfort food to make myself feel better.
My go to comfort food is Korean food. Kimchi. This dish was from the Kimchi Chronicles and it was called Korean Baeckeoffe. It was a Korean version of a Alsatian dish. It was really good.
On Sunday Matt of Wicked Random brought over some goodies. He brought us some of his Lobster Bisque, some amazing homemade sweets, and last but not least Coquito. Coquito is a Puerto Rican Egg Nog. Matt used Sofito Gringo's recipe. This was so good and so strong. Made me feel all woozy. I love that word WOOZY.
So Sunday nights dinner was going to be something with goat. Dr. Food keeps saying "I want something with goat" "Lets make something with goat" "Can we have something with goat?" Ok ok, goat it is. No better place to look than in "Goat" by Bruce Weinstein and Mark Scarbrough.
This dish is so easy and so good.
The last step of grating hard goat cheese on top takes it over the edge (We used Beemster).
Comfort on a plate but it didn't stop me from missing my peeps.
Goat Ragu With Pappardelle But I Used Other Noodles
Goat Meat Milk Cheese
Bruce Weinstein and Mark Scarbrough
1/4 cup olive oil
2 1/4 pounds boneless goat shoulder meat or other goat stew meat, cut into 2-inch chunks (see headnote)
1 large yellow onion, coarsely chopped
4 medium cloves garlic, minced
1 teaspoon ground allspice
1/2 teaspoon ground coriander
1/2 teaspoon fennel seeds
1/2 teaspoon salt
1 cup dry red wine
3 1/2 cups canned no-salt-added diced tomatoes, drained
2 cups low-sodium or no-salt-added chicken broth
2 tablespoons chopped fresh sage leaves
1 1/2 pounds fresh pappardelle pasta, cooked and drained per package directions (may substitute 1 pound dried pappardelle)
Aged goat cheese, such as a hard cheese or a house-aged crottin, for garnish
Heat a large Dutch oven over medium heat. Swirl in the oil, then add the goat chunks, in batches as necessary to avoid crowding the pot. Brown them on all sides for 7 minutes or so per batch. Some dark brown blotches are a good thing.
Transfer all of the goat pieces to a bowl or platter, then add the onion to the pot. Cook for about 4 minutes, stirring often, until it softens. Stir in the garlic, allspice, coriander, fennel seeds and salt. Cook for about 1 minute, stirring.
Add the wine; use a wooden spoon to scrape up any browned bits in the pot. Cook uncovered for about 20 minutes, until the wine has been reduced by half.
Add the tomatoes and broth, then stir in the sage. Return the goat pieces and any of their accumulated juices to the pot.
Once the mixture begins to bubble at the edges, cover and reduce the heat to medium-low or low; cook for 2 to 2 1/2 hours, until the meat is falling off the bone and meltingly tender.
If your ragu seems thin, uncover the pot and increase the heat to medium or medium-high; cook at a steady boil for 5 minutes to thicken. Taste, and adjust the seasoning as needed.
To serve, ladle a little of the ragu into a large serving bowl. Top with the cooked pappardelle, in a nest-like mound. Then pour the rest of the ragu on top. Grate a little of the hard goat cheese over the whole bowl.
Printable version of recipe
3 large Yukon Gold Potatoes, cut into 1/4" slices
2 carrots, coarsely chopped
3 scallions, thinly sliced
4 garlic cloves, thinly sliced
1 small onion, thinly sliced
2 C coarsely chopped sour kimchi
2 lbs lamb shoulder, cut into 2 inch pieces, large pieces of fat discarded
1 tsp gochugaru (red pepper powder)
1 bottle (750ml) white wine, preferably an Alsatian Riesling
gaguette and/or cooked rice, for serving
Preheat oven to 400 degrees
Place half the potatoes in the bottom of a 4 quart baking dish and sprinkle with a little salt. Top with half of the carrots, scallions, garlic, onion, and kimchi. Season the lamb with some salt and the red pepper powder and arrange it on top of the kimchi. Cover the lamb with the remaining potatoes, carrots, scallions, garlic onion and kimchi. Pour on just enough wine to cover the ingredients (you probably won't use the entire bottle so just drink the rest). Cover the dish and bake for 2 1/2 hours, checking the liquid level every now and then and adding a splash of wine or water if it is looking very dry, until the vegetables are soft and the lamb is meltingly tender.
Printable Version of Recipe
To finish it all up here is a slideshow so you can see what I am missing. The other children in this video are Debritu and Habtamu. I am lucky enough to be their neighbor.