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Recipes
Cake aux carottes sans farine - Recette de cuisine Marmiton : une recette
By davidgoodman
Préchauffez votre four à 170°C (thermostat 5-6)
- 400 - 400 g de carottes râpées
- 4 - 4 œufs
- 1 - 1 gros oignon
- 10 - 10 cl de crème fraîche épaisse
- 70 - 70 g de poudre d'amande
- 1 - 1 cuillerée à soupe de persil
- - beurre pour le moule
- - sel, poivre
Perfect Roast Turkey
By davidgoodman
We brined our turkey for 24 hours, so leave plenty of time for this recipe
- 3 cups coarse salt, plus more for seasoning
- 5 cups sugar
- 2 medium onions, coarsely chopped
- 2 medium leeks, white and pale-green parts only, rinsed and coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 2 celery stalks, coarsely chopped
- 2 dried bay leaves
- 3 sprigs fresh thyme
- 3 sprigs fresh flat-leaf parsley
- 2 teaspoons whole black peppercorns, plus freshly ground pepper
- 1 fresh whole turkey (18 to 20 pounds), rinsed and patted dry, giblets and neck reserved for gravy
- Gravy
- 1/2 cup unsalted butter (1 stick), melted, plus 1/4 cup unsalted butter, softened
- 1/2 cup dry white wine, such as Sauvignon Blanc
- Chestnut Stuffing
- Crab apples, fresh rosemary sprigs, and fresh sage, for garnish (optional)
Lemon Meringue Cupcakes
By davidgoodman
This lemon meringue cupcake makes a fabulous dessert
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 4 large eggs, room temperature
- Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- Lemon Curd
- Seven -Minute Frosting
Roast Beef With Yorkshire Pudding & Red Wine Gravy
By davidgoodman
One hour before cooking, take the meat out of the refrigerator to let it come to room temperature
- For the Yorkshire pudding:
- 3-4 pound prime beef roast, 3 ribs, bones attached
- Sea salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 large eggs
- 11/2 cups whole milk
- 1/2 teaspoon coarse salt
- 11/4 cups all-purpose flour
- 4 tablespoons vegetable oil (or beef drippings)
- For the gravy:
- 3 thyme sprigs
- 2 garlic cloves, unpeeled but smashed
- 1 red onion, thinly sliced
- 2 plum tomatoes, halved or 2 canned plum tomatoes, drained
- 1 cup red wine
- 21/2 cups beef stock
Creole Spice Mix
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
Coq au vin
By davidgoodman
1. In a large skillet, saute bacon on medium heat to render fat
- Bouquet Garni:
- 3 to 3 1/2 lb. cut-up fryer chicken
- 1/2 c. all-purpose flour
- 1 tsp. salt
- 1/4 tsp. freshly ground pepper
- 6 slices bacon
- 6 sm. onions (1 to 1 1/2 inch in diameter)
- 1/2 lb. mushrooms, washed, trimmed and quartered
- 4 carrots, halved and cut into 2-inch lengths
- 1 c. chicken broth or dissolved chicken bouillon cube in 1 c. boiling water
- 1 c. red burgundy wine
- 1 clove garlic, crushed
- 2 shallots, minced
- Tie 1/2 teaspoon thyme leaves, 1 bay leaf and 2 large sprigs parsley in a cheesecloth bag or place into a tea ball.
Gyoza Dipping Sauce
By davidgoodman
Whisk together the rice vinegar, soy sauce, red pepper flakes, garlic, ginger, green onions, and sesame oil in a bo...
- 1/2 cup rice vinegar
- 1/2 cup low-sodium soy sauce
- 1/2 teaspoon crushed red pepper flakes
- 1 garlic clove, minced
- 1/2 teaspoon minced fresh ginger root
- 1/3 cup thinly sliced green onions
- 1 teaspoon sesame oil
Chicken Chili
By davidgoodman
1. Heat the oil in a large, heavy pot over medium-low heat
- 2 tablespoons extra-virgin olive oil
- 1 large onion chopped
- 1 red bell pepper stemmed, seeded, and cut into 1/2" dice
- 1 green bell pepper stemmed, seeded, and cut into 1/2" dice
- 1 yellow bell pepper stemmed, seeded, and cut into 1/2" dice
- 1 jalapeño pepper seeded, and finely minced
- 2 tablespoons finely-minced garlic
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cinnamon
- 4 cups cubed (1/2") cooked chicken
- 2 cans peeled Italian plum tomatoes - (28 oz ea) coarsely chopped, with juices
- 1 can dark-red kidney beans - (15 oz) rinsed, drained
- 1 tablespoon lemon juice
- Salt to taste
- Freshly-ground black pepper to taste
- Hot cooked rice or barley for serving
- Sour cream for garnish
- Grated cheddar cheese for garnish
- Sliced scallions for garnish
Chicken Stock
By davidgoodman
Basic chicken stock
- 3 chicken carcasses
- Top 1/4 of a bunch of celery (leaves and stems)
- Bunch of parsely
- 4 Bay leaves
- 24 peppercorns
- 4-6 sprigs of thyme
- 1 onion chopped
- 4 carrots, peel and chopped
- 12 cups of water