Thomas Keller, you are welcome to this one if you wish.
I know how you like to create dishes based on puns. Oysters and Pearls, yipes. A perfectly good oyster draped with sabayon of pearl tapioca, because it sounded cute to you. I remember an interviewer asking you how you knew it would be a tasty dish, even if you'd never tasted it before. You said you just knew.
Well, I got one for ya, and it IS tasty.
Yesterday I was sitting in the backyard watching the onions grow. They are sending up surreal spikes topped with Martian flowers, not at all unlike the crazy stalks that garlic plants sprout this time of year. Some bloggers have even taken to calling these onion growths "scapes," although I think that word should be reserved for the much tastier, un-hollow garlic growths.
I've been on a garlic kick, and I was tossing around the word "scapes" in my mouth, when I happened a-pun the phrase "scape goat."
My local meat provider, Marin Sun Farms, brings some lovely goat parts to the market, and... OK, you're way ahead of me here. But it only took one day for me to pull it off, and oh, so successfully.
First, get Cranky to cook for you. No, get him to shop first, then cook.
I will claim creative rights to this recipe, but the boy himself concocted the entire production. It wasn't very hard, I don't believe. What do I know? I was reading a magazine on the patio.
What we have come up with is a gentle stew of trimmed goat meat, cooked with thinly sliced garlic scapes, tiny cubes of carrot, some seasonings, a splish of beer and a teensy strewing of flour. Cooked nicely, not hard.
Then a recipe of piecrust, made with half white and half whole-wheat flour (and greased with leaf lard, because I am lucky and bragging about it).
Little galettes happened. Scape Goats. So cute.