Latest News
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Posted May 31, 2013
Rick Bayless's Black Currant Rhubarb Margarita
By Rick Bayless, Green City Market Board Member Emeritus Choose rhubarb with a lot of red on the stem to make a purée that’s beautifully rosy. It's velvetiness gives the drink a very satisfying texture. Though in many cases, I consider t…
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Posted May 31, 2013
Rick Bayless's Swiss Chard Tacos with Caramelized Onion, Fresh Cheese and Red Chile
By Rick Bayless, Green City Market Board Member Emeritus As a kid, I would never have expected to someday be taking an enthusiastic bite of braised greens and caramelized onions wrapped in a warm tortilla, all doctored up with spicy red chile sauce a…
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Posted January 25, 2013
Rick Bayless's Braised Mexican Pumpkin
By Rick Bayless, Green City Market Board Member Emeritus Serves 4 as a small entrée or 6 as a hearty side dish. Ingredients For the Essential Roasted Tomatillo Chipotle Salsa: 3-6 stemmed, dried chipotle chiles (or canned chipotle chiles en ad…
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Posted January 12, 2011
Stephanie Izard's Rice Crepes, Romanesco Puree, and Mushroom Gastrique
By Stephanie Izard We love this savory crepe guest recipe from Chef Stephanie Izard of Girl & the Goat. Ingredients Rice crepes: yields 24 crepes 1 cup rice flour 1/2 cup tapioca flour 1/2 cup corn starch 2.25 cup water Romanesco puree: yields 1 …
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Posted November 18, 2010
Rick Bayless's Woodland Mushroom Soup with Sautéed Apples
By Rick Bayless, Green City Market Board Member Emeritus Ingredients 1 ounce dried porcini mushroom 5 tablespoons olive oil, divided use 1 very large (12 ounces) white onion, chopped 4 cloves garlic, finely diced 12 ounces shiitake mushrooms, stems d…
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Posted March 30, 2010
Rick Bayless's Green Chile Chorizo
By Rick Bayless, Green City Market Board Member Emeritus Ingredients 1 large fresh poblano chile 1 or 2 fresh serrano chiles, stemmed and roughly chopped 1 medium bunch of cilantro, tough lower stems cut off, the leafy part roughly chopped 1 1/2 poun…
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Posted November 17, 2009
Rick Bayless's Roasted Butternut Squash Soup with Apples and Chipotle
By Rick Bayless, Green City Market Board Member Emeritus Makes 15 to 20 servings, about 3 1/2 quarts. Ingredients 1/4 cup olive oil 3 teaspoons ground cinnamon (preferably Mexican cinnamon), divided use 1/2 teaspoon ground cumin Salt 5 pounds Iron Cr…
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Posted June 30, 2009
Rick Bayless's Slow-Steamed Goat with Mild Chile Seasoning (Birria de Chivo o de Carnero)
By Rick Bayless, Green City Market Board Member Emeritus Ingredients One 5 pound piece young goat, preferably a hind-quarter or 1 3-pound bone-in lamb roast from the shoulder or butt-end of the leg 12 large (about 3 ounces total) dried chiles guajill…
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Posted May 23, 2009
Stephanie Izard's Rhubarb Ice Cream
By Stephanie Izard We love this rhubarb ice cream guest recipe from Chef Stephanie Izard of Girl & the Goat. Ingredients 4 stalks rhubarb, sliced ¾ cup plus ½ cup sugar 2 cup half and half ½ cup egg yolks Directions Place rhu…
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Posted April 23, 2009
Stephanie Izard's Pickled Rhubarb
By Stephanie Izard We love this pickled rhubarb guest recipe from Chef Stephanie Izard of Girl & the Goat. Ingredients 4 stalks rhubarb, thinly sliced 1 cup sugar 1 cup white balsamic vinegar 1 teaspoon salt Directions Bring sugar, vinegar and sa…
