« Back to recipes

Rice Crepes, Romanesco Puree, and Mushroom Gastrique

Stephanie Izard - Girl and The Goat
Chicago, IL


Rice Crepes

yields 24 crepes

  • 1 cup rice flour
  • 1/2 cup tapioca flour
  • 1/2 cup corn starch
  • 2.25 cup water

Mix all ingredients. Split into two large deli containers.  Shake well.  Let rest at least 2 hours.  Fry crepes.

Romanesco Puree

yield 1 pt.

  • 6 c. romanesco, chopped
  • 6 ea garlic cloves
  • 1 qt heavy cream
  • 1 qt chicken stock
  1. combine all the ingredients in a pot. bring to a simmer and let cook until the romanesco is very soft.
  2. remove from heat and strain.
  3. puree the romanesco. season with salt to taste.
Mushroom Gastrique

yield 1 cup

  • 1 qt red wine vinegar
  • ½ c. dried shiitake mushrooms
  • ½ c. sugar
  • 1 ea dried thai “bird’s beak” chilis
  1. combine all the ingredients in a sauce pot. bring to a boil & let reduce to 1 cup.
  2. remove from heat and strain.
  3.  let cool before use.

Return to recipe listing »

Know your food, know your farmer
Locations & hours
May through October (Outdoors)
Lincoln Park
N. Clark St & N. Lincoln Ave
Saturdays, 7am–1pm
June through October (Outdoors)
West Loop, Mary Bartelme Park
115 S. Sangamon St
Saturdays, 8am–1pm
November through April (Indoors)
Peggy Notebaert Museum
2430 N. Cannon Dr.
Saturdays, 8am–1pm

Full schedule »

Business office
2613 W. Lawrence Avenue

Chicago, IL 60625

(773) 880-1266

Contact us »

Follow us on Instagram


Proud member of the Farmers Market Coalition