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.
Whatever.
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.
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15 comments:
Not only do you two eat your words, you word your eats! You're having way too much fun.
I've never made goat stew but I have eaten goat curry and goat tacos and -- well, I can imagine your dish and what a good idea to put it into goat boats.
Waitaminnit! Goat boats?
I think you have a promising career as a menu consultant ahead of you, Cookiecrumb. As I read the post, my first thought was that you would end up doing something with garlic and goat cheese (that might be tasty, too . . .) but the goat meat route is even better.
Those pesky New Yorkers come weekly, don't they?? You feel like you *have* to read them, so lucky Cranky gets to pick up the shopping/cooking slack. You know, I do not believe I have ever knowingly eaten goat. But dang you can wrap practically anything in a gallette shell and, with a splash of beer...it'd probably be great.
Good scapegoating you two.
oh, yum! Interesting concoction. I love that you eat off the beaten path, as it were. I don't even know WHERE I'd get goat up here. Perhaps I should have my mum bring me some when she comes up from Marin this week. I hope you know how good you have it. Yes, I think you do.
Kudzu: I love that you love wordplay, and YOU Win. "Word your eats." !!
I forgot to add that the stew also was made with pretty cubes of potato.
Robert: I blush to admit it hadn't even occurred to me to think of goat cheese. Now, of course, I really want to try it with the scapes, so thanks for the idea.
El: Yeah, weekly. I am made in the shade, I tell ya!
If you get a chance for goat meat, just know that it's far more mild and tender than you ever imagined.
Roxie: Sorry, I'm thinking about a "goat path" just now!! :D
Yeah, we know how lucky we are. Tell your mum it was less than $10 for about a pound, and it's not even frozen.
Have a nice visit.
Goat meat in Marin? My association is having goat ribs roasted in the wilds of Africa with Masaai warriors hacking off pieces and handing them to me from the full goat! Very tough meat - are the little goats in Marin tender?
Hilarious, but I have to say I've eaten those oysters at Mr. Keller's and ooh yeah they were so good!
But these are divine...just divine.
Scape goat.
You're killing me!
call it cute
call it witty
call it whatever you want
but that right there sounds wonderful and looks great!
that whle leaf lard thing - never done it but i wanna... also i've never eaten goat. but only because no one has ever offered... because i so would.
signed
problem child
You're gonna have to help me out here; leaf lard? Never heard of it. I was so hoping for a link to explain it.
Yeah, 'word your eats' wins for sure!
First of all, cc, that is absolutely brills! I love a good pun, especially when it turns out so delicious.
barb, leaf lard is the high-grade fat that hangs out 'round the kidneys. Real body butter, apparently, though I've never had the fortune to try it.
Anna: Goat meat in Marin, from Marin goats! And -- surprise -- it's *awesomely* tender. (I was surprised!) It's my new meat.
Noble Pig: Well... I've eaten the oysters too, and I have to agree they're delicious.
The fun thing is allowing somebody's fun-punny thinking to inform your own, and to come up with something new. The leftovers were... divine! Thanks.
Mary Coleman: Now, how shall I outdo myself? What next? :D
ceF: I've always been impressed by the breadth and depth of things you've tried in the kitchen. I have no doubt someday you'll try goat and leaf lard. Or, you could come here for supper.
BarbJensen: For you, I tried Googling "leaf lard," and I got enough valuable hits that you should try the same. Even a Wikipedia definition. (That Kudzu, she's trying to outwit me, eh?)
Bistro613: Ah, thanks, both for the praise and for helping Barb. You're a pal.
I love puns. But I do not love MSF goat. Maybe if Cranky cooked it for me it would be a different animal than when I tried unsuccessfully cooking it for myself.
Sam: You are my word wizard; I quake...
However. The MSF goat has always been delicious (braised, about 30-45 minutes). We buy stew meat in a pack, cut from legs, I believe. Truly, my new meat.
OK - I just grilled a chop. Not good. hummm, must try it your way
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