Davidgoodman's profile page
Recipes
Felipe Rojas-Lombardi's Avocado Soup
By davidgoodman
1. Peel the avocados and cut them in half
- 3 firm, ripe unblemished avocados, about 1 3/4 pounds
- 2 tablespoons fresh lemon juice
- 4 tablespoons butter
- 1/2 teaspoon finely minced garlic
- 2 teaspoons finely chopped jalapeno peppers, preferably fresh
- 2 cups finely chopped onions
- 3/4 cup finely chopped celery
- 1 tablespoon finely chopped fresh tarragon or half the amount dried
- 1/2 teaspoon dried ground cumin
- 1/8 teaspoon ground mace
- 2 tablespoons flour
- 6 cups chicken broth or water
- Salt to taste, if desired
- Freshly ground pepper, preferably white, to taste
- 1 shiny, unblemished red pepper, cored, deveined, seeds removed
- 1/4 cup coarsely chopped fresh basil
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh mint
Oatmeal-Pecan Chocolate-Chunk Cookies
By davidgoodman
1. In a medium bowl, whisk together flour, salt, baking powder, and baking soda
- 2 cup all-purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup unsalted butter (2 Sticks), room temperature
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
- 3 tsp milk
- 2 Large eggs
- 3 cups old-fashioned oats
- 12 ounces semisweet chocolate, chopped into 1/2-inch chunks
- 1 1/3 cups coarsely chopped pecans (5 Ounces)
Fish Soup A La Creme
By davidgoodman
Heat the butter in a deep pot with a heavy bottom and add the garlic
- 2 tbsp. butter
- 1 tbsp. finely minced garlic
- 1 c. finely chopped onions
- 2 c. finely chopped, trimmed leeks, green part and all
- 1 c. finely diced sweet green peppers
- 1 c. finely diced sweet red peppers
- 1 1/4 c. finely diced, trimmed, scraped carrots
- 1/8 tsp. dried anise seeds
- 1 tsp. turmeric
- 1 bay leaf
- 1/8 tsp. dried hot red pepper flakes
- 3 tbsp. flour
- 1 c. dry white wine
- 6 c. fish stock
- salt to taste, if desired
- freshly ground pepper to taste
- 2 small zucchini, trimmed and cut into 1/2-inch cubes, about 1 1/4 c.
- 3/4 lb. unshelled raw shrimp
- 1 lb. skinless, boneless blackfish, red snapper, monkfish, tilefish or other white-fleshed, non-oily fish
- 3/4 c. heavy cream
Big Ginger Cookies
By davidgoodman
1. Heat oven to 350°. Line to baking sheets with parchment paper, and set aside
- 2 1/2 cups all-purpose flour
- 2 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp Ground gigner
- 1/2 tsp ground allspice
- 1/2 tsp ground white pepper
- 1 cup unsalted butter Cup (2 Sticks) plus 2 tablespoons
- 1/2 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 6 tsp unsulfured molasses
- 1 Large egg
- 1/2 cup Sanding or granulated sugar
Fish Soup With Tomatoes
By davidgoodman
Heat the oil in a deep pot with a heavy bottom and add the garlic and onions
- 3 tbsp. olive oil
- 4 tsp. finely minced garlic
- 2 c. finely chopped onions
- 2 c. finely diced, trimmed leeks, green part and all
- 1 c. finely chopped celery
- 1 tsp. (2 gm.) loosely packed thread saffron
- 1/8 tsp. dried hot red pepper flakes
- 1/4 tsp. ground turmeric
- 3 c. crushed tomatoes
- 1/4 tsp. dried fennel seeds
- 1 bay leaf
- 2 sprigs fresh thyme
- salt to taste, if desired
- freshly ground pepper to taste
- 1 c. dry white wine
- 6 c. fish stock
- 2 small squid, about 3/4 lb. thoroughly cleaned
- 1 1/2 lb. skinless, boneless blackfish, red snapper, monkfish, tilefish or other white-fleshed, non oily fish
- 18 littleneck clams
- 1 qt. mussels
- 2 tbsp. anise-flavored liqueur such as Pernod or Ricard
- 1/2 c. finely chopped parsley
Shortbread
By davidgoodman
1. Heat oven to 275°. Butter three 8-by-2-inch round cake pans, and line bottoms with parchment
- For ginger-flavored shortbread:
- 2 cups (4 Sticks) unsalted butter, cut into small pieces, plus more for pans
- 1 cup firmly packed light-brown sugar
- 5 cups all-purpose flour
- 1 tsp salt
- 1 heaping tb candied ginger, finely chopped
- 1 tsp ground ginger
- 1/4 tsp ground white pepper
- For orange-flavored shortbread:
- 1 heaping tb Candied orange peel finely chopped
- 1 tsp Grand Mariner liqueur
Onion Soup With Fish
By davidgoodman
Heat the butter in a deep pot with a heavy bottom and add the garlic
- 4 tbsp. butter
- 2 tsp. finely minced garlic
- 8 c. coarsely chopped onions, about 2 1/2 lb.
- 1/4 c. flour
- 1 c. dry white wine
- 8 c. fish stock
- 1 bay leaf
- 1 or 2 dried hot red peppers
- salt to taste, if desired
- freshly ground pepper to taste
- 2 lb. skinless, boneless blackfish, red snapper, monkfish, tilefish or other white-fleshed, non oily fish
Two Tone Bites
By davidgoodman
1. Combine butterscotch morsels, margarine, and water
- 1 tb Water
- 1 package Nestle Butterscotch Morsels (12 oz.)
- 1 tb Margarine
- 1 tb Water
- 1 cup Nuts, chopped
- 1 package Nestle Semi-Sweet Real Chocolate Morsels (6 Oz.)
- 3 tb Corn syrup
- 1 tb Water
One-Hour Texas Chili
By davidgoodman
1. In a large heavy skillet, heat the dried ancho and chipotle chiles on medium-high heat about a minute on each si...
- 6 dried ancho chiles, stems and seeds removed
- 2 dried chipotle chiles, or substitute canned chipotle chiles and forgo soaking them
- 2 tablespoons vegetable oil or rendered bacon fat
- 1 medium yellow onion, quartered
- 4 cloves garlic, chopped
- 2 pounds ground beef chuck, preferably coarsely ground (passed through the large holes of a grinder only once)
- 4 dried pequin chiles or 1/4 teaspoon cayenne pepper
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- Salt and pepper
- 2 teaspoons masa harina, or as needed
- 2 tablespoons lime juice
Felipe Rojas Lombardi’s Avocado Soup
By davidgoodman
Peel the avocados and cut them in half
- 3 firm, ripe unblemished avocados, about 1 3/4 lb.
- 2 tbsp. fresh lemon juice
- 4 tbsp. butter
- 1/2 tsp. finely minced garlic
- 2 tsp. finely chopped jalapeno peppers, preferably fresh
- 2 c. finely chopped onions
- 3/4 c. finely chopped celery
- 1 tbsp. finely chopped fresh tarragon or half the amount dried
- 1/2 tsp. dried ground cumin
- 1/8 tsp. ground mace
- 2 tbsp. flour
- 6 c. chicken broth or water
- salt to taste, if desired
- freshly ground pepper, preferably white, to taste
- 1 shiny, unblemished red pepper, cored, deveined, seeds removed
- 1/4 c. coarsely chopped fresh basil
- 2 tbsp. chopped fresh dill
- 1 tbsp. chopped fresh mint