Garciamoss' profile page
Recipes
Mushroom Bourguignon
By garciamoss
Heat one tablespoon of olive oil in a large dutch oven or heavy pot over high heat
- 4 tablespoons olive oil, divided
- 2 pounds portobello, shitake or crimini mushrooms, sliced
- 1 cup pearl onions, peeled and ends trimed (thawed if frozen)
- 1 large carrot, diced
- 1 yellow onion, diced
- 1 heaping teaspoon fresh thyme leaves or 1/2 teaspoon dried
- sea salt & cracked pepper, to taste
- 2 or 3 cloves garlic, minced
- 1 cup full-bodied red wine
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 1 1/2 tablespoons flour
- Farro (I used pearled farro) and/or pasta of choice
Coffee, Cinnamon, and Honey Crème Brûlée
By garciamoss
Position a rack in the center of the oven and heat the oven to 300°F
- 3 cups heavy cream
- 1 cup whole milk
- 1/4 cup + 2 Tbs. granulated sugar
- 1/4 cup honey
- 1 Tbs. instant coffee
- 1/2 tsp. ground cinnamon
- 1/4 tsp. kosher salt
- 9 large egg yolks
- Whipped cream, raspberries, and mint leaves for garnish (optional)
The Secret to Making Soap in a Slow Cooker
By garciamoss
To start a good batch of crock pot soap, you don’t need to do anything special
- 3/4 cup cool water – use distilled or filtered water
- 1/4 cup lye – also called 100% sodium hydroxide
- 2/3 cup olive oil
- 2/3 cup coconut oil
- 2/3 cup other liquid oil such as grapeseed, almond, sunflower, or safflower oil
Boston Cream Pie
By garciamoss
Cake Layer: Preheat the oven to 350 degrees F
- Cake Layer:
- 1/4 cup solid vegetable shortening
- 1 cup white sugar
- 1 egg
- 1-3/4 cups all-purpose white flour
- 4 teaspoons baking powder
- 1/8 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- Cream Filling:
- 2 tablespoons plus 2 teaspoons all-purpose white flour
- 6 tablespoons white sugar
- 1 egg
- 1/2 cup milk
- Pinch salt
- 1/2 teaspoon vanilla extract
- Chocolate frosting
Ethiopian-Spiced Chicken Stew
By garciamoss
This spicy chicken stew, generously seasoned with the Ethiopian spice mix berbere, is loaded with tomato and red le...
- 1 1/2 cups red lentils
- 2 1/2 pounds boneless, skinless chicken thighs, trimmed
- 1 tablespoon butter
- 2 teaspoons extra-virgin olive oil
- 4 cups chopped red onions
- 5 cloves garlic, finely chopped
- 1 tablespoon minced fresh ginger
- 5 tablespoons berbere spice blend (see Tip)
- 1/2 cup dry red wine
- 1 14-ounce can diced tomatoes
- 2 cups reduced-sodium chicken broth
Rémoulade Sauce
By garciamoss
This is the zesty condiment that goes with the Shrimp Po’Boy recipe I posted earlier
- 1/4 celery root (celeriac), peeled, coarsely grated (about 1/3 cup)
- 2 scallions, thinly sliced
- 1 garlic clove, finely grated
- 2 tablespoons fresh lemon juice
- 1 tablespoon prepared horseradish
- 1 tablespoon whole grain mustard
- 2 teaspoons Tabasco or other hot pepper sauce
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon celery seeds
- 1/2 teaspoon paprika
- 1 cup mayonnaise
- 1/4 cup chopped fresh flat-leaf parsley
Chicken Enchilada Skillet
By garciamoss
Heat olive oil in a medium skillet over medium high heat
- 1 tablespoon olive oil
- 3 boneless, skinless thin-sliced chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 6 corn tortillas, cut into bite-size pieces
- 1 (14.5-ounce) can diced tomatoes with green chiles
- 1 1/4 cup red enchilada sauce
- 1 (8-ounce) can tomato sauce
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 avocado, halved, seeded, peeled and diced
- 1/4 cup tortila strips
- 2 tablespoons chopped fresh cilantro leaves
Chocolate and Pistachio Cream Pie Recipe
By garciamoss
Shortcrust Pastry: 1. Sift the flour and salt into a bowl
- Shortcrust Pastry:
- 1 3/4 cups plain flour
- Pinch salt
- 1 / 2 stick butter
- 1/4 cup lard (from sustainably raised animals) or shortening
- 2 to 3 tablespoons water, to mix
- Grated zest of 1 orange
- 2 tablespoons milk, to glaze
- Filling:
- 2 eggs
- 2/3 cup superfine sugar, plus extra for sprinkling
- 2/3 cup heavy cream
- 5 ounces bittersweet dark chocolate, finely chopped
- 2 tablespoons pistachio nuts, toasted and roughly chopped
Chicken & Snap Pea Stir-Fry over Angel Hair Pasta
By garciamoss
Bring a large pot of water to a boil
- 8 ounces whole-wheat angel hair pasta
- 1 pound boneless, skinless chicken breasts, trimmed
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 1/4 cup all-purpose flour
- 3 tablespoons extra-virgin olive oil, divided
- 1 medium bulb fennel, cored and sliced
- 1/4 cup thinly sliced garlic
- 1 pint cherry tomatoes, halved
- 2 cups snap peas, trimmed
- 1/3 cup white wine
- 4 teaspoons chopped fresh tarragon
Roast Salmon and Broccoli with Chile-Caper Vinaigrette
By garciamoss
Preheat oven to 400°
- 1 bunch broccoli (about 1 1/2 lb.), cut into florets
- 4 tablespoons olive oil, divided
- Kosher salt, freshly ground pepper
- 4 6-oz. skinless salmon fillets
- 1 red Fresno chile or jalapeño, thinly sliced into rings, seeds removed if desired
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons drained capers