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Recipes
Tenderloin of Beef Wrapped with Filo, Lobster and Boursin
By davidgoodman
This elegant surf-and-turf combination makes an impressive dish whenever you are entertaining
- 6 beef tenderloin filets (filet mignon), about 6 ounces each
- salt and freshly ground pepper to taste
- 1 1/2 tablespoons olive oil
- 4 tablespoons (1/2 stick) unsalted butter
- 1 teaspoon minced garlic
- 1 cup sliced cremini mushrooms
- 2 cups spinach leaves
- 2 tablespoons Boursin cheese
- 1 pound cooked lobster meat, diced
- 6 sheets filo dough
Potato and Swiss Chard Gratin
By davidgoodman
1. Heat the oven to 350 degrees, and place rack in the center
- Salt
- 1 pound Swiss chard leaves and slender stems, stems cut into 1/4-inch cubes
- 2 1/2 cups heavy cream
- 1 garlic clove, smashed
- 1 small shallot, sliced
- 2 thyme sprigs
- 1 bay leaf
- 1/4 teaspoon freshly grated nutmeg
- 3 pounds (6 to 8 medium) Yukon Gold potatoes, peeled
- 1 tablespoon butter, at room temperature
- Pepper
- 6 ounces grated Gruyère
Eggs Eli
By davidgoodman
This recipe is from a 1909 New York Times article
- 1 clove garlic2 T butter8 egs1 T anchovy paste or finely minced3 T Virginia ham or bacon, minced
Mini Quiche Lorraine
By davidgoodman
Quiche has undeservedly earned a bad rap, what with the "real men don't eat quiche" jibe and the dainty impression ...
- For the quiche crust:
- 1 tablespoon all-purpose flour
- 1 sheet frozen puff pastry (14 ounces)
- For the Quiche Lorraine custard:
- 10 slices thick-cut maple-cured bacon, diced
- 2 teaspoons olive oil
- 1 large onion, thinly sliced
- 6 large eggs
- 2 cups heavy cream
- 1/2 teaspoon dry mustard
- dash of grated nutmeg
- salt and freshly ground white pepper to taste
- 4 ounces smoked ham, chopped
- 8 ounces Gruyere cheese, grated
Pan-Crisped Filet Of Sole With Capers, Parsley And Lemon
By davidgoodman
I'm generally not a fan of frying
- 1 pound sole filets
- 1 lemon
- 1 tablespoon capers
- 3 tablespoons Italian parsley
- 1/4 cup olive oil divided
- Freshly-ground black pepper to taste
- 1 1/2 teaspoons unsalted butter
- 2 garlic cloves
- 1/4 cup flour
- Sea salt to taste
- 1/8 teaspoon dried red pepper flakes
Hummus
By davidgoodman
1. In a food processor with a metal blade, process the garlic until it sticks to the side of the bowl
- 2 cans of Garbanzo beans, rinsed and drained
- 1 clove of garlic
- 1 tsp cumin
- 1/2 cup lemon juice, about 2 lemons
- 1/2 cup olive oil
- 6 tbs Tahini
- Salt
Hummus
By davidgoodman
This recipe is adapted from Mediterranean Harvest, our go-to book for all things mediterranean!
- Garnish:
- 1 16 oz can of chickpeas or garbanzo beans
- 1/4 cup liquid from can of chickpeas
- 1/4 cup lemon juice
- 1/4 cup extra virgin olive oil
- 3 tablespoons tahini
- 1/4 teaspoon harissa
- 1 large clove of garlic, peeled
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- Chopped fresh mint
- Warm pita
Lemon Fried Chicken "Pollo Fritto"
By davidgoodman
I've eaten this chicken at Beppe in NYC
- 1 (3 to 4 pound) chicken, cut into 12 pieces
- Kosher salt and freshly ground black pepper
- 4 tablespoons fresh lemon juice
- Peanut or vegetable oil, for frying
- 2 cups all-purpose flour
- 3 eggs, beaten
- 4 sprigs thyme
- 4 sprigs rosemary
- 4 cloves garlic, peeled and smashe