10.12.12 Hot Links

Ls kid 790 xxx
kidding around
Did you know that October has been rechristened Goatober? As part of Heritage Foods' "No Goat Left Behind" program, the month is now officially dedicated to learning about, loving and, yes, eating these wonderful animals. If you love goat cheese but are appalled by the idea of eating goat meat, I highly recommend you watch this excellent video and get educated about how the world of dairy works. Then get out and eat some delicious, nutritious goat! If you live in New York City, there are 53 participating restaurants that will be putting this undervalued meat on their tables this month (and hopefully on an ongoing basis), including Minetta TavernColicchio and SonsMomofuku Noodle BarFette SauGran Electrica and Parish Hall. And now, without further ado, some links for you to peruse. I'm having a couple of wisdom teeth yanked today and plan to use that as an excuse to put my feet up in front of the fire and read, snooze and surf the web to my heart's content. I hope you'll do the same (minus the sore jaw, of course).
Lcs with maitake1 790 xxx 790 xxx
no, this was last year
Despite looking in all the high-yield spots from last fall, I haven't found a single maitake (hen of the woods) this year. But I haven't given up hope! For all of you who are interested in foraging for mushrooms, here are some good tips and resources for beginners.

Need more inspiration to go mushroom hunting?

Essential viewing for women and all those who love them

An interesting take on why food writing matters

New to fish sauce? Learn how to use it more often here

Some good tips on how to make cooking easier and more efficient

A gluten-free bread recipe that seems to have potential

Sweet Paul for fall

A fantastic interview with Pulitzer-Prize-winning food writer Jonathan Gold

Everything you ever wanted to know about chiles

Good for a quick laugh

What you'll need to dry herbs, tomatoes and anything else still left in your garden

The latest venture from Dorie Greenspan and son Josh

Just got my review copy of this and I think you'll want to order it now 

Have been loving this series; find it on Netflix or Amazon

Have a beautiful weekend! xoxo


Although little goats are the darlingest sweeties, my mind is already at this weekend's farmers' market where there will be organic goat meats which I have not yet tried, but after viewing the video, it's time. I'm thinking along the lines of maybe some Jamaican kid curry, Moroccan goat tajine with prunes, apricots, squash and carrots, or perhaps Greek braised goat chops.... The GF bread recipe link is also intriguing, especially the little French toast 'soldiers' that look so yummy. . It will be a busy weekend. Thank you, Laura!
Linda Stoddard on October 12, 2012 at 2:50 pm —
Linda, I'm thrilled to hear you're going to cook some organic goat meat. I also have a recipe for delicious Mexican-style braised goat leg—birria—if you are so inclined. And do let me know if you try that GF bread...
laura on October 12, 2012 at 3:10 pm —
Linda, where are you?
laura on October 17, 2012 at 5:12 pm —
Thanks for linking me to the recipe--I should have known to just check the archives--duh! And yes, all the lamb I buy from Mr. Sokol comes frozen. Tentative at first, I went with a rack of lamb and it far surpassed any fresh I'd ever purchased in a meat market and/or grocery store. I just did a simple grill with garlic, rosemary, s&p--heaven. He is a good and dependable source--both for his meats and also sweet corn and various fruits. I can count on treefall seckel pairs right up to hard frost. Succulent and so sweet.
Linda Stoddard on October 17, 2012 at 1:49 pm —
Let me retract the name 'Sokol' that I offered in error--it's Sabol..Sabol's Farm. http://www.ithacamarket.com/shop/ifm-vendors/ This is the link to our farmers' market where he is located Saturday's and Sundays. Sorry about that--Sokol is a completely different friend. Mind warp! I hope you have the opportunity to visit the market if you're ever in this area--
Linda Stoddard on October 19, 2012 at 11:36 am —
Ithaca, NY--at the very southernmost tip of Cayuga Lake
Linda on October 18, 2012 at 11:14 am —
You can probably expect to buy much of your goat meat frozen, which does not mean it isn't fresh. Sounds like you have a good source. And here is the birria recipe: http://gluttonforlife.com/2012/04/30/get-your-goat
laura on October 16, 2012 at 9:51 am —
Unfortunately, the organic farmer who raises lamb and goats was actually out of goat meat last weekend! He promised to have some soon. I'd love your recipe for birria. I'll be sure to order goat leg from the farmer for this. The bread is interesting. The best texture and flavor seems to happen upon toasting, which is so often the case with gluten free bread. I want to try this recipe again on a cool, dry day which may lighten the texture somewhat. Thanks again, Laura.
Linda Stoddard on October 16, 2012 at 9:16 am —