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Recipes
Roasted Garlic And White Cheddar Soup
By davidgoodman
Preheat oven to 400 degrees
- 2 to 3 large heads garlic
- 1/2 c. (1 stick) butter, melted
- 2 c. chopped leeks, white parts only (3 to 4 large leeks)
- 3 lb. medium all-purpose potatoes, peeled and cut into half-inch cubes (about 9 to 10 potatoes)
- 6 c. ready-to-serve chicken broth
- 1/2 tsp. salt
- 1/4 tsp. coarsely ground black pepper
- 2 c. milk
- 1 1/2 c. (6 oz.) shredded white cheddar cheese, divided
- cooked shrimp, thinly sliced cooked
- smoked sausage, strips of prosciutto or cooked ham (optional)
- chopped fresh chives or parsley
Cucumber Vinegar Salad
By davidgoodman
This is the simplest and freshest salad imaginable
- 3 cucumbers
- 1 small, sweet (Vidalia) onion - optional
- 1/2 cup of Nakano Season Rice Vinegar Orignal
- 1 cup water
Swedish Yellow Pea Soup
By davidgoodman
Rinse the peas in a colander under cool running water
- 1 lb. dried, whole or split yellow peas
- 1 large onion, chopped, 1 1/2 to 2 c.
- 1 lb. fresh bacon, in one piece
- 1 bunch fresh marjoram or thyme
- hot and sweet or hot mustard, to taste
- fine sea salt to taste
- freshly ground black pepper to taste
Gazpacho (Andalusian Soup)
By davidgoodman
In electric blender, combine 1 tomato, 1/2 cucumber, 1/2 onion, 1/4 green pepper, pimiento, and 1/2 cup tomato juic...
- 2 large tomatoes, peeled (1 3/4 lb.)
- 1 large cucumber, pared
- 1 medium onion
- 1 medium green pepper
- 1 pimiento, drained
- 2 cans (12-oz. size) tomato juice
- 1/3 c. olive oil
- 1/3 c. red-wine vinegar
- 1/4 tsp. liquid hot-pepper seasoning
- 1 1/2 tsp. salt
- 1/8 tsp. coarsely ground black pepper
- 2 garlic cloves, split
- 1/2 c. packaged croutons
- 1/4 c. chopped chives
Poulet Sauté Marechal Joffre (Chicken In Whisky And Cream Sauce)
By davidgoodman
1. Preheat oven to 350 degrees
- 8 c. chicken stock (stock made with the backbones and giblets of the chickens or canned stock)
- 2 c. dry white wine
- 1 1/2 c. butter
- 10 tbsp. flour
- 2 c. heavy cream
- 2 lb. fresh mushrooms, quartered
- 3 3-1/2 lb. chickens, each cut into eight pieces
- salt and freshly ground pepper
- 2/3 c. scotch whisky
Riz A La Portugaise (Rice With Tomatoes, Bacon And Green Pepper)
By davidgoodman
1. Preheat oven to 375 degrees
- 1/4 lb. sliced bacon, cut into one-half-inch lengths
- 1/2 c. chopped onion
- 1/2 c. chopped green pepper
- 2 1/2 c. raw, converted rice
- 1 c. peeled, seeded, diced tomato
- 6 sprigs parsley
- 1 bay leaf
- 1/2 tsp. thyme
- freshly ground pepper
- 4 3/4 c. water
- 2 tsp. salt
Seafood Ragout With Rouille
By davidgoodman
1. In a large pot, heat the olive oil and add the onions, carrots, celery and leeks
- 1 c. olive oil
- 1 c. sliced onions
- 1 c. sliced carrots
- 1 c. sliced celery
- 1 c. leeks, cut in julienne strips
- 8 c. court bouillon
- 1 garlic clove, finely minced
- pinch of saffron
- 1 tbsp. Pernod
- 1 1/2 lb. of sea bass, filleted (remove fine bones) and cut into 15 pieces
- 1 1/2 lb. of red snapper, filleted (remove fine bones) and cut into 15 small pieces
- 20 sea scallops, cleaned
- 20 shrimp, peeled and deveined
- 12 mussels, debearded and cleaned
- 12 littleneck clams, cleaned
- 1 c. quartered tomatoes, peeled and seeded
- 1 tbsp. finely chopped parsley Rouille
Rouille (Garlic Mayonnaise)
By davidgoodman
Blend all the ingredients, except the olive oil, in a blender or food processor until smooth
- 1 sweet red pepper, roasted, seeded and peeled
- 1 jalapeño pepper, roasted, seeded and peeled
- 4 cloves garlic, finely chopped
- 2 egg yolks
- salt to taste, if desired
- 1 tbsp. bread crumbs
- 1 c. olive oil
Tilapia with lentils, tomatoes and capers
By davidgoodman
Simple, quick, tasty and high protein dish
- tilapia:
- olive oil
- 1 cup sliced onions
- 2 4-8 oz pieces of tilapia
- 1 1/2 cup diced tomatoes (or a can of no salt diced tomatoes)
- 2 t capers
- dash of red pepper flakes
- lentils:
- 1 cup dried lentils
- 2 cups water
- salt
Salad Of Haricots Verts And Truffles
By davidgoodman
Wash and snip off the ends of the beans
- 1 pound haricots verts
- 1/2 tsp. finely chopped shallots
- 1/3 tsp. salt, if desired
- ground black pepper to taste, if desired
- 2 tbsp. olive oil
- 1/4 c. of mushrooms, cut in julienne strips
- 1 lb. truffles, cut in julienne strips