Girl The Goat Magic Beans Recipes

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GIRL & THE GOAT MAGIC BEANS



Girl & the Goat Magic Beans image

These are absolutely AMAZING. Recipe courtesy Stephanie Izard, total genius and mastermind behind Girl and the Goat in Chicago.

Provided by hannahactually

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 -4 cups green beans, trimmed
4 ounces olive oil
1/2 cup shallot
cashews, to taste
4 ounces lemon juice
5 ounces fish sauce
2 1/2 ounces soy sauce
1 tablespoon Dijon mustard
3/4 teaspoon sriracha sauce
1/3 ounce garlic clove
1 cup mayonnaise

Steps:

  • To make dressing:.
  • Combine all ingredients in a separate bowl. Stir until well mixed.
  • To make aioli:.
  • Whisk mayo and 1/3 cup green bean dressing together in a separate bowl.
  • To make green beans and assemble:.
  • Heat a small amount of oil in a frying pan.
  • Add green beans and some sliced shallots for flavor.
  • Add enough vinaigrette to coat the green beans. let steam.
  • Add a handful or two of cashews for flavor. season with salt.
  • Transfer to serving dish & drizzle with aioli.
  • Serve hot.

Nutrition Facts : Calories 544.3, Fat 48.4, SaturatedFat 6.9, Cholesterol 15.3, Sodium 2341.5, Carbohydrate 27, Fiber 2.4, Sugar 7.7, Protein 5.2

GIRL & THE GOAT ROASTED CAULIFLOWER



Girl & the Goat Roasted Cauliflower image

This recipe is Stephanie Izard's, and is served at her restaurant Girl& the Goat in Chicago. I recommend checking out Stephanie's video to see how she slices the cauliflower for optimal cooking in this dish: http://www.youtube.com/watch?v=tk_TYmX2uIQ

Provided by hannahactually

Categories     Cauliflower

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons oil
4 cups cauliflower, sliced
salt, to taste
2 tablespoons water
1 teaspoon crunch butter (recipe follows)
1 tablespoon pine nuts, toasted
2 tablespoons pickled peppers
1 ounce parmesan cheese, grated
1 tablespoon mint, torn
2 teaspoons pine nuts, toasted
2 teaspoons parmesan cheese, grated
2 teaspoons mint, torn
4 ounces unsalted butter, softened
2 garlic cloves, grated
2 tablespoons grated parmesan cheese
2 tablespoons panko breadcrumbs
salt, to taste

Steps:

  • TO MAKE CRUNCH BUTTER:.
  • In a mixer fitted with a paddle attachment, combine all ingredients and whip until light and fluffy.
  • TO MAKE CAULIFLOWER:.
  • Heat oil in saute pan.
  • Add cauliflower and cook until carmelized. Toss and continue to cook until carmelized on all sides. Season with salt.
  • Add water and steam cauliflower until cooked.
  • Add crunch butter and toss to coat. Then add pine nuts and pickled pepper. Toss until heated.
  • Remove from heat. Add parmesan and mint. Toss to combine.
  • Plate or platter as desired and garnish with additional parmesan, pine nuts, and mint.

Nutrition Facts : Calories 383.8, Fat 36.6, SaturatedFat 18.1, Cholesterol 72.7, Sodium 229.1, Carbohydrate 9.3, Fiber 2.6, Sugar 2.5, Protein 7.4

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