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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.

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