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Recipes
Danish Creamed Onion And Beer Soup
By davidgoodman
1. In a large saucepan, heat the butter, add the onions and garlic, and cook over low heat about 15 minutes, stirri...
- 6 T (3/4 stick) butter
- 8 medium onions (about 2 lbs.), minced
- 1 garlic clove, minced
- 1 1/2 c. chicken stock or broth
- 2 12 oz. bottles dark beer or ale
- 1 c. half-and-half
- 1 tsp. dry mustard
- 1/2 tsp. ground nutmeg
- 5 egg yolks
- salt and freshly ground pepper
- paprika
Gail's Spinach Lasagna
By davidgoodman
This is a staple in my mother's kitchen!
- 1 lb frozen spinach
- 1 package fresh spinach
- 2 cloves of garlic
- 1 bunch of italian parsley
- 32 oz whole milk ricotta
- 16 oz whole milk mozzarella, shredded
- 6 oz parmesan cheese
- 1 tb nutmeg
- 1 lb lasagna noodles
- olive oil
Yugoslavian Dilled Onion Soup
By davidgoodman
1. In a large saucepan, heat the butter, add the onions, celery and garlic, and cook over low heat about 15 minutes...
- 4 tbsp. (1/2 stick) butter
- 6 medium onions (about 1 1/2 lbs.), thinly sliced
- 1 small celery stalk, minced
- 4 c. light beef stock or broth
- 3 c. tomato juice
- 1/2 tsp. caraway seeds
- 1 c. plain yogurt
- 1 1/2 tbsp. snipped fresh dill
- 1/8 tsp. cayenne
- salt and freshly ground pepper
Zucchini E Formaggio Soup
By davidgoodman
Recipe from W magazine 1976
- 3 c. thinly sliced zucchini
- 1/2 c. chopped raw zucchini for garnish
- 1/2 stick (4 oz.) sweet butter
- 1 medium onion, finely chopped
- 1 quart rich chicken stock
- 1/2 clove garlic, finely minced
- 1/4 tsp. fresh rosemary, finely minced
- 1 tbsp. fresh lemon juice
- 1/8 tsp. ground cardamom
- 4 tbsp. dry Madeira
- 1/2 c. dry white wine
- 3/4 c. grated Emmenthal cheese
- salt, freshly ground pepper to taste
- freshly grated parmesan cheese
Spiced And Silken Pumpkin Soup
By davidgoodman
From W magazine 1976. Clipped and given to me by my mother
- 2 shallots, peeled and finely minced
- 3 tbsp. sweet butter
- 2 c. cooked pumpkin, purred in a food processor or food mill
- 3 c. rich chicken stock
- 1 1/2 c. heavy sweet cream
- 1/2 c. heavy cream, whipped
- salt, freshly ground pepper to taste
- 1/8 tsp. grated nutmeg
- 1/8 tsp. powdered cumin
- 1/8 tsp. ground allspice
- a pinch of ground cardamom
- 3 tbsp. dry sherry
Peach Blackberry Crumble
By davidgoodman
I've revised to make the topping more crumbly
- For the topping:
- 3 large ripe peaches, peeled and sliced
- 1 pint blackberries
- 2 tablespoons packed brown sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1/3 cup dark brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup (1 stick or 4 ounces) butter, melted
- 1 3/4 cups cake flour (I was out and used all-purpose and it worked great)
Creamy Cabbage Soup
By davidgoodman
Shred cabbage and slice onion
- 3 c. new cabbage, finely shredded
- 1 large yellow onion, sliced paper thin
- 4 tbsp. sweet butter
- 3 tbsp. flour
- juice of half a large lemon
- 1 bouquet garni: 4 sprigs Italian parsley, 1/2 bay leaf, 2 springs
- fresh thyme or 1/8 tsp. dried
- 3 to 4 c. light cream, heated but not boiling
- 2 c. rich chicken stock
- salt, freshly ground pepper to taste
- 1/2 tsp. crushed allspice
- 2 tbsp. cognac
- finely minced Italian parsley
- caraway seeds
Potage Aubergine - Eggplant Soup
By davidgoodman
From W magazine 1976. Clipped and given to me by my mother
- 2 c. eggplant puree (Use 2 1-1/2-pound eggplants)
- 1 c. tomato puree prepared from fresh tomatoes, simmered with 3 fresh basil leaves
- 1 quart rich beef stock
- 1 medium onion, grated
- juice of half a large lemon
- 2 to 3 sprigs fresh thyme (or 1/8 tsp. dried)
- salt, freshly ground pepper to taste
- 1/2 tsp. ground allspice
- 1/8 tsp. freshly grated ginger
- 1 tsp. freshly grated ginger
- 1 tsp. sugar
- 1/4 c. cognac
- grated Romano cheese
Pecan Puff
By davidgoodman
This is almost a soufflé
- 4 cups mashed sweet potatoes, or 2 1 lb cans of sweet potatoes
- 1/2 cup of milk
- 1/4 cup of butter
- 4 egg, separated
- 1 cup chopped pecans
- 1/2 cup of brown sugar
- 1/4 cup of sherry
- 1 T grated orange rind
- 3/4 t salt
- 1/4 t nutmeg
- 1/4 t mace
Sweet Potato Pecan Puff
By davidgoodman
The first step to take sweet potato pecan puff is to prepare the sweet potatoes
- 2 cans sweet potatoes (1-lb., 1-oz. each)
- 1/2 c. of milk
- 1/4 c. butter or margarine
- 4 eggs yolks
- 1 c. of chopped pecans
- 1/2 c. of sugar
- 1/4 c. of sherry
- 1 tbsp. grated orange rind
- 3/4 tsp. salt
- 1/4 tsp. nutmeg
- 1/4 tsp. mace