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Recipes
Pear Galettes with Caramel Sauce and Coconut Ice Cream
By davidgoodman
I learned to make fruit galettes from Jean Banchet, the renowned former chef and owner of the acclaimed restaurant ...
- For the coconut ice cream:
- 1 cup heavy cream
- 1 cup milk
- 3/4 cup sugar
- 3 large eggs, beaten
- 1 can (15 ounces) Coco Lopez cream of coconut
- 1 cup sweetened shredded coconut
- For the caramel sauce:
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup light corn syrup
- 1 cup heavy cream
- juice of 1/2 lemon
- 1 tablespoon unsalted butter
- For the pear galettes:
- 1 sheet frozen puff pastry
- 6 teaspoons almond paste
- 6 firm Bartlett or Anjou pears, peeled, cored and cut in half
- 3 teaspoons sugar
- 3 teaspoons unsalted butter
Martha Stewart's Guacamole
By davidgoodman
Martha Stewart Show This recipe was inspired by the tableside version prepared at Rosa Mexicano
- 1 1/2 tablespoons finely chopped white onion
- 1 tablespoon plus 2 teaspoons finely chopped fresh cilantro
- 1 1/4 teaspoons jalapeno, seeded and finely chopped
- 1/2 teaspoon coarse salt, plus more for seasoning if desired
- 1 ripe Hass avocado, pitted, peeled, and coarsely chopped
- 3 tablespoons tomato, seeded and finely chopped
Spiced Eggplant with Peas and Yogurt
By davidgoodman
Preheat the oven to 500° F
- When choosing eggplant, be sure to look for firm, shiny specimens, with skin that looks like patent leather. To try to get ones with the fewest seeds possible - the seeds can lead to bitterness - you
- Also, since tomatoes aren’t so great right now, consider using cherry tomatoes instead of the three standard-size ones called for below. Cherry tomatoes tend to be tastier in the winter than their ful
- 3 large eggplants (about 3 1/2 lb.)
- 2 Tbsp. olive oil
- 1 tsp. cumin seeds
- 1 medium yellow onion, finely chopped
- 1 small jalapeño, seeded (or not) and finely chopped
- 2 garlic cloves, finely chopped
- 1 1/2 Tbsp. minced fresh ginger
- 1/4 tsp. red pepper flakes
- 3 medium tomatoes, finely chopped
- 1/2 tsp. paprika
- 1/4 tsp. turmeric
- 1 cup frozen peas, thawed
- 3/4 cup chopped cilantro
- 1/3 - 1/2 cup whole-milk plain yogurt
- Salt, to taste
- Garam masala, for serving
Lentilles du Puy: French Green Lentil Salad
By davidgoodman
1. Rinse the lentils and remove any foreign matter
- For the lentils:
- 1 1/4 cup (250 gr) French green lentilles du Puy
- 1 bay leaf
- a few springs of fresh thyme
- salt
- 1 carrot, peeled and finely diced
- 1 medium onion, peeled and finely diced
- 1 bulb of fennel (optional), finely diced
- freshly-ground pepper
- For the vinaigrette:
- 1 tablespoon red wine or sherry vinegar
- 1/4 cup extra-virgin olive oil (Spanish arbequina)
- 1/8 teaspoon Dijon mustard
- 1 small shallot, peeled and minced
Lemon Bars
By davidgoodman
Preheat the oven to 350˚F
- Crust:
- 1 stick unsalted butter, at room temperature
- 1/4 cup sugar
- 1 cup all-purpose flour
- small pinch of kosher salt
- Filling:
- 3 large eggs, at room temperature
- 1 1/2 cups sugar
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice
- 1/2 cup all-purpose flour
- icing sugar, for dusting
Grilled Farmers' Market Shrimp
By davidgoodman
Use with fresh colossals only!
- 12 colossal shrimp
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Fricassee of Game Hen
By davidgoodman
Make stock: Heat oil in a heavy medium pot over medium-high heat until it shimmers
- For stock
- 2 tablespoons vegetable oil
- Backbones and wing tips from 3 Cornish hens
- 6 cups cold water
- 3 cups chopped reserved leek greens (see below)
- 1 medium carrot, finely chopped
- 1 celery rib, finely chopped
- 2 garlic cloves, crushed
- 3 large thyme sprigs
- 1 whole clove
- 1 Turkish or 1/2 California bay leaf
- 1/8 teaspoon black peppercorns
- For fricassee
- 3 Cornish hens, quartered, backbones and wing tips removed with kitchen shears
- 2 tablespoons vegetable oil
- 6 leeks (about 3 lb), greens reserved for stock
- 1/2 cup dry white wine
- 2/3 cup heavy cream
- 1/4 cup vadouvan (Indian spice blend)
Poached Pears
By davidgoodman
I've modified the original
- Additions:
- 1 quart water
- 1 cup sugar
- 4 Bosc pears; peeled, cored, and quartered
- One cinnamon stick
- 1 teaspoons whole cloves
- 4 black peppercorns
- 1/2 lemon
Blondies With Pecans And Chocolate Chips
By davidgoodman
Preheat oven to 350 degrees
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 10 tablespoons unsalted butter - (1 1/4 sticks)
- 2 cups golden brown sugar - (packed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup semisweet chocolate chips - (abt 4 1/2 oz)
- 3/4 cup chopped pecans - (abt 3 oz)
Biltong
By davidgoodman
Marinate overnight. Dry with strong ventilation
- Malt Vinegar
- 560 g fine sea salt
- 125 ml brown sugar
- 25 ml bicarbonate of soda (helps to make the biltong tender)
- 12.5 ml ground black pepper
- 125 ml coarsely ground coriander