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Entries tagged with 'Goat: Meat Milk Cheese'

Last Week's Contest Winners

Caroline Russock Post a comment

Cook the Book: 'Goat: Meat, Milk, Cheese': foodisagoodthing, kohizeri, mdudzic, seekbodhi, and pwtpwns. Winners have been notified by email and also appear on our Contest Winners page. Thanks to all who entered! More

Cook the Book: Goat Cheese Blintzes

Serious Eats Caroline Russock 2 comments

If you've never made blintzes at home, this recipe for Goat Cheese Blintzes from Goat: Meat, Milk, Cheese by Bruce Weinstein and Mark Scarbrough is a great place to start. As you might have surmised from this week's slew of goaty recipes, this version swaps out the usual cow dairy in favor of goat—in this case goat milk—cheese, and even goat butter. These subtle substitutions make for an elegant blintz, not cloyingly sweet like the Jewish deli versions filled with sugary farmers cheese and topped with canned cherries. More

Cook the Book: Goat Cheese Danishes

Serious Eats Caroline Russock 1 comment

The recipe's intro begins by saying, "after a gazillion hours in the kitchen, you'll emerge covered with flour, holding a platter of eighteen filled sweet rolls"—every bit of which was true but entirely worth every flour-covered second. Weinstein and Scarbrough's recipe was spot on, making for a perfectly light and flaky dough with countless layers of rich goat butter. More

Goat Skewers with a Vinegary Herb Sauce

Serious Eats Caroline Russock Post a comment

[Photographs: Marcus Nillson] Bruce Weinstein and Mark Scarbrough, authors of Goat: Meat, Milk, Cheese, are quick to tell you that most people's aversion to goat meat stems from curry, more specifically the very goaty sort that's popular in Jamaican takeout... More

Cook the Book: Goat Cheese Brownies

Serious Eats Caroline Russock 5 comments

These Goat Cheese Brownies are an ideal introduction to the world of goat-centric desserts, all moist and chocolatey upfront but made with enough chèvre and goat butter to give them a bigger goat flavor. Adding goat cheese in place of some of the butter makes for brownies with an intriguingly light texture—not chewy and dense or crumbly and cake-like—these have a lovely, almost melting softness about them. More

Cook the Book: Braised Goat Meatballs with Artichokes and Fennel

Serious Eats Caroline Russock Post a comment

Meatballs generally fall under the category of cold-weather eating but these Braised Goat Meatballs with Artichokes and Fennel from Bruce Weinstein and Mark Scarbrough's Goat: Meat, Milk, Cheese couldn't be springier. Spiced with a wonderfully Greek combination of oregano and dill, these meatballs are simmered in a light tomato broth scented with cinnamon and lemon. More

Cook the Book: Goat Mole Rojo

Serious Eats Caroline Russock 3 comments

Goat shows up on menus all over Mexico and if you're particularly lucky, at your local taqueria in the form of tacos de cabrito or tacos de chivo. We thought we'd start out our week of goat-centric cooking with Goat Mole Rojo from Goat: Meat, Milk, Cheese by Bruce Weinstein and Mark Scarbrough. The rich, chile simmered stew is a wonderful introduction into the world of cooking with goat. More

Cook the Book: 'Goat: Meat, Milk, Cheese'

Caroline Russock Closed

Now that you've had a chance to meet co-authors Mark Scarbrough and Bruce Weinstein, we are pleased to introduce their newly released cookbook, Goat: Meat, Milk, Cheese for this week's Cook the Book. As you might have surmised from the title, this is a guide to all things goaty, a comprehensive introduction to the world of goat derived goods. Recipes are divvied up into meat, milk and yogurt, and cheese chapters with sweet and savory preparations that highlight the versatility of the goat. More

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