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Recipes
Potato-Leek Bisque
By garciamoss
It’s hard to believe how rich and creamy this potato-leek soup is even though there’s not a drop of cream in it
- 2 tablespoons extra-virgin olive oil
- 3 pounds leeks, white and light green parts only, sliced (see Tip)
- 3/4 teaspoon salt, divided
- 1 1/2 pounds Yukon Gold potatoes, peeled and diced
- 3 cups nonfat or low-fat milk
- 2 cups reduced-sodium chicken broth
- 3 tablespoons lemon juice
- 1/4 teaspoon ground white pepper, or to taste
- Thinly sliced fresh chives for garnish
- Croutons
- 1/4 cup minced pitted oil-cured olives
- 3 anchovies, minced
- 1/4 teaspoon freshly ground pepper
- 8 slices baguette, preferably whole-wheat, toasted
Easy Pastry Shop Apple Tart
By garciamoss
Preheat the oven to 400 degrees F
- FOR THE CRUST:
- 1/2 cup butter
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- FOR THE CREAM FILLING:
- 8 ounces cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- FOR THE TOP:
- 3 apples, peeled and thinly sliced
- 1/2 teaspoon cinnamon
- 1/4 cup sugar
- 1/4 cup slivered almonds or chopped walnuts
Pescado en Salsa Criolla (Fish in Creole Sauce)
By garciamoss
1. Season the fish beforehand
- Creole Sauce:
- 2 lbs. fish fillets of a white-fleshed fish, seasoned prior to cooking
- 1/4 cup olive oil
- 1 medium onion, cut in strips
- 1 red bell pepper, cut in strips
- 1 green bell pepper, cut in strips
- 1/2 cup fresh tomatoes cut in slices or chunks
- 1 cup tomato sauce
- 1/4 cup stuffed olives, sliced
- 1/4 cup fresh cilantro, chopped finely
- 1/2 cup white wine
- 1 bay leaf
- Salt to taste
- Crushed fresh garlic (to taste)
Coffee Rice Pudding
By garciamoss
Put the milk, rice, and salt into a large, heavy saucepan
- 4 cups whole milk
- 1/2 cup raw medium-grain white rice
- Pinch salt
- 2 large egg yolks
- 1/3 cup sugar
- 2 tsp. instant espresso powder
- 1-1/2 tsp. vanilla extract
- Sweetened whipped cream, for garnish
- 4 chocolate wafers or other crisp cookies, for garnish
Estofado de pollo
By garciamoss
Boil the tomatoes and tomatillos until they change color, about 10 minutes
- 2 pounds tomatoes
- 3 to 4 large tomatillos, husks removed
- 3 red ancho chiles
- 1/2 cup sesame seeds
- 4 tablespoons vegetable oil
- 1/2 cup almonds
- 1/2 cup raisins
- 1/2 head of garlic, cloves separated
- 1/2 medium white onion, sliced
- 1 to 3 whole cloves, or to taste
- Piece of Mexican cinnamon, 1 1/2 inches long
- 1/2 teaspoon black peppercorns
- 2 sprigs fresh oregano, or 1 teaspoon dried
- 1 sprig thyme, or a pinch of dried
- 4 cups chicken stock
- 1 large chicken cut into pieces
- 2 tablespoons capers, with 1 tablespoon of the juice
- 1/4 cup green olives, pitted
- Dash of salt
Hazelnut White Hot Chocolate
By garciamoss
White chocolate and Frangelico combine for a sweet, creamy drink that makes a perfect winter nightcap; all it needs...
- 3 ounces good-quality white chocolate, such as Ghirardelli, finely chopped
- 1 cup milk
- 2 ounces Frangelico
- Freshly grated nutmeg, for garnish
Broccoli Rabe, Cannellini Bean, and Ricotta Crostini
By garciamoss
Crusty, garlicky toasted bread is topped with creamy ricotta, rosemary-accented beans, and spicy sautéed broccoli ...
- 1 (12-oz.) loaf country bread, halved and sliced 1/2” thick
- 3/4 cup olive oil, plus more for garnish
- 1 clove garlic, peeled, plus 6 cloves minced
- Kosher salt and freshly ground black pepper, to taste
- 2 bunches broccoli rabe, tough stems trimmed
- 2 tsp. crushed red chile flakes
- Zest of 1 lemon
- 2 tbsp. minced rosemary
- 1 (15-oz.) can cannellini beans, rinsed and drained
- 2 cups ricotta
Strawberry-Rhubarb Crisp Bars
By garciamoss
Heat oven to 375 degrees F
- 1 cup (80 grams) rolled oats
- 1/2 cup + 2 tablespoons (80 grams) all-purpose flour
- 1/2 cup (95 grams) light brown sugar
- Heaped 1/4 teaspoon table salt
- Heaped 1/8 teaspoon baking soda
- 6 tablespoons (85 grams) unsalted butter, melted
- 1 teaspoon cornstarch (optional, but helps firm up the filling)
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (15 grams) granulated sugar, divided
- 1 cup (125 grams) small-diced rhubarb (from about 1 1/2 medium stalks)
- 1 cup (155 grams) small-diced strawberries
- Powdered sugar, for decoration, if desired
Caramelized Onion and Cheese Bagel Swirls
By garciamoss
Combine the warm water, sugar and yeast in the bowl of a stand mixer fitted with the paddle attachment, and let the...
- CREAM CHEESE AND CHIVE DRIZZLE:
- 1 1/2 cups warm water
- 2 tablespoons sugar
- One 1/4-ounce package dry active yeast
- 4 1/2 cups all-purpose flour, plus more for kneading
- 2 teaspoons kosher salt
- Oil, for greasing bowl
- 4 strips bacon
- 1 medium yellow onion, thinly sliced
- 4 ounces cream cheese, softened
- 4 ounces grated Gouda cheese
- 1/4 cup fresh parsley leaves, roughly chopped
- 1/4 cup fresh tarragon leaves, roughly chopped
- 1 large egg
- 2 teaspoons poppy seeds
- 2 teaspoons white sesame seeds
- Cream Cheese and Chive Drizzle, recipe follows
- 6 ounces cream cheese, at room temperature
- 1/2 cup whole milk
- 3 tablespoons Greek yogurt or creme fraiche
- 1/4 cup chopped fresh chives
- Kosher salt and freshly cracked pepper
Lemony Ricotta Pasta with Basil
By garciamoss
Set a pot of water to boil
- 1 pound pasta, small shapes (see Recipe Note)
- 2 cups ricotta cheese, preferrably freshly-made
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons good-quality olive oil
- Juice and zest of one lemon
- 1/2 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup loosely packed basil leaves, sliced into a chiffonade