Davidgoodman's profile page
Recipes
Roasted Vegetable Napoleons
By davidgoodman
Preheat oven to 450 degrees F
- 1/2 c. olive oil
- 1 lb. eggplant, cut crosswise into 1/3-inch-thick slices
- 1 1/4 lb. zucchini, cut crosswise into 1/3-inch-thick slices
- 4 large plum tomatoes (about 1 1/4 lb.), cut lengthwise into 1/3-inch-thick slices
- 2 medium red onions, cut into 1/3-inch-thick slices
- 1 lb. medium red potatoes, cut into 1/3-inch-thick slices
- 3/4 c. ricotta
- 1 1/2 tsp. chopped fresh thyme leaves
- 1/2 lb. mozzarella, cut into six 1/4-inch-thick slices
- 6 fresh rosemary sprigs
- Accompaniment: orzo (rice-shaped pasta)
Black Bean Tart With Chili Crust
By davidgoodman
Preheat oven to 350 degrees F
- For crust:
- 1 1/4 c. all-purpose flour
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. paprika
- 1/2 tsp. salt
- 1 stick (1/2 c.) chilled unsalted butter, cut into bits
- 2 tbsp. ice water
- raw rice for weighting shell
- For filling:
- 1/2 lb. dried black beans, picked over, or 3 c. canned black beans, rinsed and drained
- 1 bay leaf
- 1 medium red onion, chopped
- 2 tbsp. sour cream
- 1 tbsp. vegetable oil
- a 10-oz. pkg. frozen, corn, thawed
- 1 red bell pepper, chopped (about 1 c.)
- 1/2 c. fresh coriander sprigs, washed well, spun dry, and chopped
- 1 1/2 c. coarsely grated Monterey Jack (about 6 oz.)
- 2 fresh jalapeño chilies, seeded and chopped fine
- 1/2 c. chopped scallions (about 2)
- Accompaniment: lime sour cream
Lime Sour Cream
By davidgoodman
In a bowl whisk sour, cream and lime juice with salt and pepper to taste
- 1 c. sour cream
- 2 tsp. fresh lime juice, or to taste
Vegetable Paella
By davidgoodman
Sort and wash beans; place in a large Dutch oven
- 1 c. dried cannellini beans or other white beans
- 1 c. dried lima beans
- 2 tbsp. olive oil
- 1 2/3 c. chopped tomato
- 1 c. chopped red bell pepper
- 1 c. chopped yellow bell pepper
- 3/4 c. chopped onion
- 3/4 c. diced zucchini
- 3/4 c. diced yellow squash
- 1 tbsp. chopped fresh rosemary or 1 tsp. dried rosemary
- 2 garlic cloves, minced
- 2/3 c. water
- 1/3 c. kalamata olives, pitted and sliced
- 1 1/4 tsp. saffron threads, crushed
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 (14 1/2-oz.) cans vegetable broth
- 3 c. cooked wild rice
Grilled Corn Kernels
By davidgoodman
Prepare grill or broiler. Place corn on grill rack or broiler pan coated with cooking spray, and grill or broil 20 ...
- 3 ears corn
- vegetable cooking spray
Corn Stock
By davidgoodman
Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot
- vegetable cooking spray
- 1 small unpeeled onion, sliced
- 2 garlic cloves, minced
- 3 scraped corn cobs (reserved from grilled corn kernels)
- 8 (14 1/2-oz.) cans vegetable broth
Chicken Marengo
By davidgoodman
Sprinkle chicken pieces with seasoned salt
- 2 broiler-fryer chickens (2 to 2 1/2 lbs. each), cut up seasoned salt
- 2 pkg. (1 1/2 oz. each) spaghetti sauce mix
- 1 c. dry bread crumbs
- 1/2 to 3/4 c. salad oil
- 1 c. sauternes
- 6 tomatoes, peeled and quartered
- 4 c. (about 1/2 1b.) sliced fresh mushrooms
Chicken Gumbo Filé
By davidgoodman
Boil chicken in salted water to cover until tender
- 4 lb. stewing chicken, cut up
- 1 tbsp. lard
- 1/2 lb. ham, diced
- 3 tbsp. chopped parsley
- 1/2 tsp. dry thyme
- 1 bay leaf
- 18 oysters with their liquid
- 1/2 pod hot red pepper
- 2 tbsp. filé powder
- 4 c. cooked rice
Petite Marmite Le Voyageur
By davidgoodman
Cut up and boil beef brisket, oxtail, and legs of chicken for 10 minutes
- 1 lb. brisket of beef
- 1 oxtail, cut up in sections
- 2 chicken legs
- 3 quarts beef stock
- 1 tbsp. salt
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 white turnips, cubed
- 2 onions, sliced
- 1 tbsp. butter
- 1 marrow bone, cut into 1-inch lengths
- 1 c. grated Gruyere cheese
Crab Bisque
By davidgoodman
In saucepan blend soup and milk; add crab
- 2 cans (10 1/2 oz. each) condensed cream of celery soup
- 2 soup cans milk
- 1 can (7 oz.) crab, drained and flaked
- butter
- paprika