Roast Half Goat with Lemon, Garlic, and Anchovy

I was never a huge fan of turkey, so I generally prefer to make a big lamb roast. This year, I wanted to make a whole baby goat or lamb! My friend Anwar looked for one for me, and in the end sold me an entire half of a full grown goat, which made a beautiful roast!

Ravioli à la Monégasque

Monégasque means of Monaco, and it appears that this is a variation of one of Monaco’s national dishes. A ravioli filled with chard, spinach, cheeses, and a bit of lamb’s brain (because why wouldn’t you?) is served on top of a stew of beef braised in red wine with carrots and herbs, very much like a Boeuf Bourguignon.

Beef Wellington

As Gordon says, the star of the dish is a perfectly medium-rare piece of filet mignon, and I wanted to celebrate that! My friend Anwar, who runs International Grocery and Halal Meat, Inc. offered to find me a filet mignon for my dish. What an adventure that was! I came to the shop and he cut open a cow to find the tenderloin for me. I got to watch him butcher the meat and point at the cut I wanted. I ended up with about 3 pounds in two pieces. Thank you Anwar!

Swiss Chard, Ricotta, and Soppressata Ravioli in Wine sauce

I have been on an Italian food kick recently and purchased an awesome adjustable, double fluted pastry wheel…and I have been itching to use it! I decided to pick some chard from my garden and use up the whey from making mozzarella to make some ricotta filling. I found some soppressata in the back of…

Homemade Fresh Pasta with Summer Vegetables

The farmer’s market is full of bounty, so I overbought again this week! I found myself with a bushel of asparagus, a pound of sugar snap peas, a couple ears of corn, and an overabundance of oyster squash! What to do? I thought of making a succotash, but honestly, I was not in the mood…