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Recipes
Creole Spice Mixture
By davidgoodman
Combine all of the ingredients and blend well
- 4 tsp. salt, if desired
- 1/2 tsp. freshly ground black pepper
- 1 1/2 tsp. cayenne pepper
- 1 tsp. freshly ground white pepper
- 1 1/2 tsp. garlic powder
- 2 tsp. onion powder
- 1 1/2 tsp. dried thyme
- 1 tsp. dried oregano
- 1/4 tsp. ground mace
- 1/2 tsp. freshly grated nutmeg
Courgettes rondes tropicales - Recette de cuisine Marmiton : une recette
By davidgoodman
Évidez les courgettes soigneusement, réservez l'intérieur dans un saladier
- personnes) :
- 4 - 4 courgettes rondes
- 500 - 500 g de petites crevettes roses décortiquées
- 300 - 300 g de purée de tomate
- - curry (selon votre goût)
- - sel, poivre
Fish Stock
By davidgoodman
Run the bones under cold running water
- 2 lb. bones from a white fleshed, non oily fish, including heads if possible but gills removed
- 6 c. water
- 1 c. dry white wine
- 1 c. coarsely chopped celery
- 1 c. coarsely chopped onion
- 3 sprigs fresh thyme or 1 tsp. dried
- 1 bay leaf
- 10 peppercorns
- salt to taste, if desired
Stuffed Mirlitons, Creole-Style
By davidgoodman
Put the unpeeled mirlitons in a kettle and add water to cover and salt to taste, if desired
- 7 mirlitons or vegetable pears, about 3/4 lb. each
- salt to taste, if desired
- 1 c. unsalted butter or margarine
- 3 tbsp. plus 5 tsp. spice mixture
- 3/4 c. finely chopped onions
- 1 c. finely chopped celery
- 1/2 c. finely chopped green pepper
- 1 c. fish stock
- 2 1/2 c. bread crumbs made from toasted bread
- 1 c. flour, for dredging
- 24 medium-size shrimp, about 3/4 lb., peeled and deveined
- 1/2 lb. crab meat, preferably lump
- oil for deep frying
- 1 1/2 c. milk
- 2 eggs, lightly beaten
Balsamic Pot Roast
By davidgoodman
1. Preheat oven to 160 C (325 F)
- 2 kg (4 lb) blade or cross rib roast
- 30 ml (2 tbsp) all-purpose flour
- 30 ml (2 tbsp) vegetable oil
- 375 ml (1 1/2 cups) chopped onions
- 250 ml (1 cup) chopped celery
- 250 ml (1 cup) chopped carrots
- 3 cloves garlic, minced
- 5 ml (1 tsp) salt
- 5 ml (1 tsp) cracked black pepper
- 15 ml (1 tbsp) tomato paste
- 50 ml (1/4 cup) balsamic vinegar
- 1 can (796 ml/28 oz) diced tomatoes
- 250 ml (1 cup) beef broth
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 50 ml (1/4 cup) chopped fresh parsley
Paul Prudhomme’s Cajun-Style Gumbo
By davidgoodman
1. A heavy, black, iron skillet is almost essential for the preparation of this dish
- 1 c. melted pork lard, or use peanut, corn or vegetable oil
- 3/4 c. flour
- 2 c. finely chopped onions
- 1 1/2 c. finely chopped green peppers
- 1 c. finely chopped celery
- 10 small or 5 large bay leaves
- 1 3/4 tsp. cayenne pepper
- 2 tsp. freshly ground white pepper
- 2 tsp. freshly ground black pepper
- 1 tbsp. plus 1 tsp. finely minced fresh garlic
- 6 c. (about 1 1/2 lb.) fresh, tender young okra cut crosswise into one-quarter-inch-thick rounds, or use 3 packages frozen, cut okra
- 3 c. smoked ham cut into “sticks” about 1-inch long and 1/2 inch wide (a ham known as tasso, a New Orleans specialty, is best for this. If you wish to make a Creole gumbo, do not use a heavily-smoked
- 3/4 tsp. garlic powder
- salt to taste, if desired
- 4 c. fresh tomatoes, peeled, seeded and coarsely chopped, about two pounds, or use chopped, imported canned tomatoes
- 6 c. fish stock
- 1 lb. peeled, blanched crayfish tails
- file powder to be added as desired, optional
Tarte Tatin
By davidgoodman
Recipe courtesy Julia Child, Julia’s Kitchen Wisdom, Alfred A
- 3/4 cups flour
- 1/4 cup cake flour
- 2 tablespoons sugar
- 6 tablespoons chilled butter, diced
- 2 tablespoons chilled vegetable shortening
- 1/4 cup ice water, or as needed
- 6 Golden Delicious apples, cored, peeled and halved
- 1 lemon, zested and juiced
- 11/2 cups sugar
- 6 tablespoons unsalted butter
- Whipped cream or vanilla ice cream, as accompaniment
Pie Dough
By davidgoodman
1. Using your fingertips or the pulse function of a food processor, blend together the flour, fats and salt until t...
- 2 1/2 cups all-purpose flour
- 6 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
- 2 tablespoons vegetable shortening, cold
- 3/4 teaspoon of kosher salt
- Yolk of 1 egg, beaten
- 1 teaspoon cider vinegar
- 1/4 cup water, from 3/4 cup ice water
French-Style Warm Lentil Salad
By davidgoodman
French-Style Warm Lentil Salad Adapted from Epicurious
- 1 cup French green (also known as “Puy”) lentils, picked over and rinsed
- 3 cups water
- 1 Turkish bay leaf
- 1/2 tsp. salt, divided
- 1 small onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 medium garlic cloves, minced
- 1 tsp finely chopped fresh thyme
- 5 Tbsp. olive oil, divided
- 2 Tbsp. plus 1/2 tsp. red wine vinegar
- 1/2 Tbsp. Dijon mustard
- Crunchy sea salt, for serving
- 2 Tbsp. finely chopped Italian parsley, for serving
Chinese Noodle Salad with Roasted Eggplant
By davidgoodman
Adapted from The Greens Cookbook Adapted again from www
- For the dressing and the noodles:
- 7 Tbs toasted sesame oil
- 7 Tbs low-sodium soy sauce (or tamari)
- 3 Tbs balsamic vinegar
- 3 Tbs sugar
- 2 1/2 tsp salt (or less; this seems like a lot, so I've experimented with using as little as 1 tsp)
- 1 Tbs red pepper oil
- 8-10 scallions, thinly sliced into rounds
- 3 Tbs cilantro, chopped
- 1 lb spaghetti (the original recipe calls for thin fresh Chinese egg noodles, but I’ve found simple spaghetti to yield just as tasty a result; please forgive the lack of authenticity)
- For the eggplant and vegetable garnishes:
- 1 lb firm, shiny Japanese or Chinese eggplants
- 1 Tbs fresh ginger root, peeled and minced
- 1 clove garlic, minced
- Reserved dressing
- 1 cup snow peas, strings removed
- 1/2 lb mung bean sprouts
- 3 Tbs sesame seeds, toasted in a skillet until lightly colored
- 1 medium carrot, peeled and julienned
- Cilantro leaves