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Recipes
German Chocolate Bombes
By garciamoss
These showstoppers are a creative spin on a classic dessert
- For the cake
- Cooking spray
- 4 oz. unsweetened chocolate, chopped (about 1 cup)
- 1 oz. (1/4 cup) natural cocoa powder
- 1-1/2 cups boiling water
- 7 oz. (1-1/2 cups) unbleached all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. kosher salt
- 1-1/2 cups packed dark brown sugar
- 8 oz. (1 cup) unsalted butter, softened
- 4 large eggs, at room temperature
- 1/2 cup buttermilk, at room temperature
- 1 tsp. pure vanilla extract
- Tip: This recipe contains raw eggs; if that’s a concern, buy pasteurized.
- For the coconut-pecan filling
- 3-1/4 oz. (about 1 cup) sweetened, shredded dried coconut, toasted and cooled
- 3 oz. (2/3 cup) pecans, toasted and cooled
- 2/3 cup granulated sugar
- 2-1/2 oz. (5 Tbs.) unsalted butter, cut into chunks
- 6 large egg yolks
- 1 5-oz. can evaporated milk
- 1/2 tsp. pure vanilla extract
- For the chocolate mousse
- 4 oz. bittersweet chocolate (preferably 70% cacao), chopped (about 1 cup)
- 3-1/2 oz. (7 Tbs.) unsalted butter
- 2 large eggs, separated
- 1 Tbs. granulated sugar
- 3/4 cup heavy cream
- 1/4 tsp. pure vanilla extract
- Pinch kosher salt
- For the glaze
- 4 oz. bittersweet chocolate (preferably 70% cacao), finely chopped (about 1 cup)
- 2 Tbs. light corn syrup
- 1 cup heavy cream
White Clam Pizza
By garciamoss
Position a rack in the bottom of the oven and place an inverted baking sheet on top
- 5 tablespoons extra virgin olive oil
- 1 tablespoon garlic, finely chopped
- salt
- 1/2 cup flour, for dusting
- 2 (16 ounce) packages of refrigerated pizza dough
- 2 1/2 cups of frozen and chopped clams, thawed and drained
- 4 teaspoons parmesan cheese, grated
- 1 tablespoon fresh thyme leave
- pepper
Boston Cream Pie
By garciamoss
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
Nutella-Stuffed Strawberry French Toast
By garciamoss
. In a shallow bowl, whisk eggs and milk together
- 2 large eggs
- 1/3 cup milk
- 4 slices French or Challah bread
- 4-6 tablespoons Nutella
- 1 cup strawberries
- 2 tablespoons butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Powdered sugar, for serving, to taste
Empanadas de Atun ~ Tuna Empanadas
By garciamoss
Dough: Mix flour, baking soda and salt in a food processor, pulsing 3 or 4 times
- Dough:
- 3 cups (13.5 oz./383 g.) cold whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (4 oz./115 g.) cold butter
- 1/2 cup (4 fl. oz/63 ml.) cold milk
- 2 cold eggs plus 1 beaten egg to brush on empanadas
- Tuna Filling:
- 7 oz. ( 200 grams) drained canned tuna
- 2/3 cup (129 g. can) drained canned peas
- juice of 1/2 small lime
- 1/2 cup plus 2 tablespoons (150 ml.) drained, home made cooked salsa
Kale Tarts with Fennel and Olives
By garciamoss
Kale and fennel lend a unique sweetness to these briny puff pastry tarts
- 2 tablespoons olive oil, plus more for drizzling
- 1 medium yellow onion, diced
- 1 medium bulb fennel, quartered, cored, and thinly sliced
- 2-3 cloves garlic, finely chopped
- 1 medium bunch Lacinato kale, stems removed, chopped into bite-sized pieces
- 1/3 cup crumbled feta cheese, plus more for topping
- 1/4 cup kalamata olives, pitted and finely chopped
- 2 tablespoons chopped fresh parsley
- Fresh ground black pepper
- 1 17-oz. package (2 sheets) puff pastry, thawed
- 3 tablespoons unsalted butter, melted
The Deen Bros’ Zesty Caesar Salad
By garciamoss
Preheat oven to 350¡F. For the dressing, place the Parmesan, lemon juice, Worcestershire sauce, garlic, hot sauce,...
- DRESSING:
- 1 ounce Parmesan cheese, freshly grated (about 1/4 cup)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, coarsely chopped
- 1/4 teaspoon bottled hot pepper sauce
- 1/4 teaspoon salt
- Freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- CROUTONS:
- 1 ounce day-old country-style bread, cut into 1/2-inch cubes (about 1 cup)
- 1 tablespoon extra virgin olive oil
- Salt and freshly ground black pepper
- SALAD:
- 1 head romaine lettuce, chopped into bite-size pieces
- 1/2 medium tomato, finely chopped (1/4 cup)
- 1 ounce feta cheese, crumbled (about 1/4 cup)
Matzo Brei with Creamed Spinach and Crispy Onions
By garciamoss
Heat the oil in a medium skillet over high heat until hot
- 2 tablespoons vegetable oil
- 2 medium onions, thinly sliced (about 2 cups)
- Kosher salt and freshly milled black pepper
- 2 (10-ounce) packages frozen chopped spinach, thawed
- 3 whole matzos
- 6 large eggs, lightly beaten
- 2 tablespoons unsalted butter
- 1 (5.2-ounce) package herb flavored spreadable cheese, (recommended: Boursin) or 2/3 cup soft goat or cream cheese
Banana-Chocolate Chip Pancakes
By garciamoss
This healthy whole-grain buttermilk pancake recipe adds mini-chocolate chips and mashed banana to the 100% whole-wh...
- 1 1/2 cups white whole-wheat flour (see Tips)
- 1/3 cup mini chocolate chips
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 1/2 cups buttermilk (see Tips)
- 1 cup mashed ripe banana (2-3 medium)
- 2 tablespoons canola oil
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- Make Ahead Tip: The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.
- White whole-wheat flour made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.
- No buttermilk? You can make “sour milk” as a substitute: mix 1 tablespoon lemon juice or vinegar to 1 cup nonfat milk; let stand for about 10 minutes before using.
Cauliflower rice
By garciamoss
Wash, remove core and leaves, trim and coarsely chop the cauliflower into small florets
- 1 head cauliflower (
- 1 Tablespoon olive oil
- 1/4 onion, finely chopped
- 1 clove garlic, finely chopped
- 1 cup frozen peas
- 1/4 cup fresh cilantro, firmly packed and chopped
- Salt and pepper