Roast Zucchini Soup with Stilton

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roast a bunch of zucchini (and/or summer squash) until

done. toss in a large pot with a few chopped shallots, two 

potatoes, and some good chicken stock. simmer over low

heat for about an hour. allow to cool slightly, then puree

with a large chunk of good Stilton cheese until smooth.

season with salt and pepper and drizzle on a glug or two

of good olive oil. don't forget some bread as well.

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Braised Goat Shoulder with Cannellini Beans and Swiss Chard

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i'm going to be eating this all winter. guaranteed.

clean goat shoulder of any silverskin and excess fat. season with

salt, black pepper, and allspice. braise in the oven with white

wine, garlic, onion, and a red bell pepper for at least 3-4 hours.

when finished drain braising liquid through cheesecloth and allow

to chill. remove the now chilled fat and save for use some other time.

blend the onion, garlic, and bell pepper with the braising liquid until

smooth. cook in a pan with cannellini beans. add goat meat and swiss

chard and cook until warmed through. check for seasoning. serve.

 

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