Tag Archives: Ardith Mae

recipe goodness :: ardith mae fennel & goat ragout

Ardith Mae Goat Ragout

Ardith Mae Goat Ragout

Like goat cheese? Then you should keep reading. For some reason goat meat is not a commonly consumed fork and knife option on American dinner plates — but we sure do love goat cheese. But you can’t enjoy the goat cheese without the goat, and in order to have a thriving goat dairy you need both females and males. And since males can’t produce milk, they are virtually useless after they’ve done their job creating a family — so where does all that goat meat go? Never really thought about it much did you? I’m pretty sure it’s not at your local grocery store.

You may be surprised to learn that goat is the most widely consumed meat in the world. The flavor of goat is delicate and grassy, and in my option, almost sweet. So when Shereen, the fabulous farmer behind Ardith Mae Goat Cheeseoffered to send me home with a few packages of sweet and spicy ground goat, I jumped at the chance to try something that had previously never entered my freezer.

Armed with fresh fennel, carrots, onion and celery from the farmer’s market, I decided to chuck it all in a pot, simmer it with some diced tomatoes and create a goat ragout. The result was outstanding. OUTSTANDING. Scooped on top of some fresh pasta and topped off with a dollop of — what else — fresh goat chevre, this dish was made with no prior knowledge of what in the world to do with goat and is now a crowd favorite with the few lucky ducks who joined the table. I challenge you to explore the world of goat meat — it is truly an underappreciated wonder in our American diet. If you want to read more about the No Goat Left Behind initiative watch a great video HERE.

Chop, Saute, Simmer

Chop, Saute, Simmer, Scoop

Ardith Mae Fennel & Goat Ragout

1lb ground goat meat
1 yellow onion, chopped
1 large carrot, chopped
1 celery stalk chopped
1 bulb fennel, chopped — frawns reserved
6 cremini mushrooms, chopped
2-3 TBS olive oil
2 28oz cans diced San Marzano Tomatoes
1 TBS tomato paste.
1 can water
Salt and pepper to taste

1-2 lbs pasta of choice to serve 6-12
1 package fresh goat’s milk chevre {I love Ardith Mae in NY}

  1. Wash and chop all vegetables. Set aside. Chop 1-2 Tablespoons of fennel frawns and save for serving.
  2. Crumble and lightly brown goat meat in a large le creuset or sauce pan. Remove meat from pot and set aside.
  3. Add 2-3 tablespoons of olive oil to the pan and all the chopped vegetables — cook until tender and caramelized. Add tomato paste and stir pot thoroughly. Season with salt and pepper.
  4. Add both cans of tomatoes and one can of water. Bring to a simmer and add meat back to the pot.
  5. Simmer 1-2 hours until sauce has thickened. Taste and add additional salt and pepper, as desired.
  6. Scoop on top of pasta with several dollops of fresh chevre and fennel frawns sprinkled across top. Extra sauce freezes really well for a midweek meal.

Other Meaty Goodness:
Bison, a Better Burger Worth Biting Into
Braised Grass-Fed Beef Brisket and Polenta
Irish Steak & Guinness Puff Pastry Pie

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recipe goodness :: balsamic-drizzled watermelon steak topped with feta, mint and pistachios

Watermelon-Feta Steak

Watermelon-Feta Steak

Every now and then something brilliant hits you over the head and you wish you discovered that genius trick first, patented it and retired to easy living on the shores of a remote caribbean island. I often struggle with slicing the unwieldy watermelon — do I cut it in half first, then slice it into easy-gripping triangles? Do I chop it into neat little cubes for easy bites that don’t require a fork and knife? Is there a *right* way to slice that big bertha? I don’t know the answer to that, but I do know that thanks to my brother’s brilliant find, I recently discovered the simplest plan of attack that, in my opinion, is the most beautiful as well. Simple circles. The result is like cutting into a juicy steak, only sweeter. Doesn’t that plate just make you swoon for summer?!

Simple Slicing

Simple Slicing

Balsamic-Drizzled Watermelon Steak Topped
with Feta, Mint and Pistachios

Serves a watermelon sized party {all ingredients optional}

1 Seedless Watermelon
1/2-1 lb fresh goat’s milk feta  {NYC: Ardith Mae at the greenmarket is the best!}
1 bunch fresh mint, chopped
1/2-1 cup shelled pistachios, chopped
Good aged balsamic for drizzling
Maldon salt to taste

  1. Place the watermelon on its side — if it is more round in shape, slice a thin edge off the rind to create a flat surface that you can lay on the cutting board to avoid rolling.
  2. With a large chef’s knife slice into 1-inch thick circles and set aside.
  3. Lay each circle flat and take a small paring knife to slice around the circle where the melon meets the rind.
  4. Place each melon circle in the center of a plate, top with crumbled feta, chopped mint, chopped pistachios and a drizzle of balsamic. Add flaky salt to taste, if desired {will bring out the sweetness of the melon}.

More Summer Stars:
Fresh Lime-Margarita Marinated Watermelon
Pink Fizzy Lemonade Cocktails Beat the Heat
Avocado & Tropical Fruit Salsa 
Creole Roasted Fresh Corn-Tomato Salsa
Lime-Kissed Peach and Corn Summer Salad
The Ultimate Summer Slaw


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