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Recipes
Shakshuka: Eggs Simmered in Spicy Tomatoes
By garciamoss
Originally from Tunisia, this breakfast (and sometimes lunch) dish of eggs simmered in spicy tomatoes has become wi...
- 2 tablespoons olive oil
- 2 tablespoons harissa
- 2 teaspoons tomato paste
- 2 cups roasted red peppers, cut into strips
- 4 coves garlic, mashed
- 1 tsp ground cumin
- 5 cups canned chopped tomatoes, drained
- 4-8 large eggs (depending on how many eggs each person desires)
- Fresh parsley for garnish
- Salt
Fiskesuppe (Norwegian Cod and Root Vegetable Chowder)
By garciamoss
Heat butter in a 6-qt. saucepan over medium-high heat
- 6 tbsp. unsalted butter
- 4 cloves garlic, chopped
- 2 stalks celery, chopped
- 1 small onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 small leek, sliced 1⁄4" thick
- Kosher salt and black pepper, to taste
- 2 medium carrots, sliced 1⁄4" thick
- 1 large parsnip, peeled and chopped
- 1 small celeriac, peeled and chopped
- 4 medium new potatoes, peeled and cut into 1" pieces
- 3 cups fish stock
- 2 cups milk
- 1 cup heavy cream
- 1 1⁄2 tbsp. Worcestershire sauce
- 2 lb. boneless, skinless cod fillet, cut into 2" pieces
- 1 ⁄3 cup dill, chopped, plus more for garnish
- 1 ⁄4 cup parsley leaves, chopped
- Juice of 1 lemon
- Crusty bread, for serving
Crispy Salt-and-Vinegar Potatoes
By garciamoss
Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor
- 2 pounds baby Yukon Gold potatoes, halved, quartered if large
- 1 cup plus 2 Tbsp. distilled white vinegar
- 1 tablespoon kosher salt, plus more
- 2 tablespoons unsalted butter
- Freshly ground black pepper
- 2 tablespoons chopped fresh chives
- Flaky sea salt (such as Maldon)
Minced Pork Fried Rice
By garciamoss
Marinade minced pork with 1 tbsp soy sauce and pepper for 10 minutes
- 1/2 lb (450g) minced pork
- 3 tbsp soy sauce
- 2 tbsp canola oil
- 2 cloves garlic, minced
- 1 cup (120g) finely sliced cauliflower
- 1 small carrot, finely diced
- 1 zucchini, diced
- 1/2 cup (75g) frozen green peas
- 3 cups cooked white rice (preferably kept overnight)
- Salt and pepper
Union Square Café’s Hashed Brussels Sprouts with Poppy Seeds and Lemon
By garciamoss
Cut the stems from the brussels sprouts and halve each one lengthwise
- 1 pound large brussels sprouts
- Juice of 1/2 lemon
- 2 tablespoons olive oil
- 2 garlic cloves, peeled and minced
- 1 tablespoon poppy seeds
- 1/4 cup white wine
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Speķa Pīrāgi (Bacon Turnovers)
By garciamoss
These small bacon and onion pies are a staple of Latvian festive tables
- 1 1/4 cups milk
- 12 tbsp. unsalted butter, plus more for greasing
- 1/3 cup plus 1 tsp. sugar
- 1 tsp. kosher salt
- 2 1/4-oz. packages active dry yeast
- 5 cups flour
- 1 tbsp. canola oil
- 1 lb. double-smoked bacon, cut into 1/8" cubes
- 1 small yellow onion, minced
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp. heavy cream
- 1 egg yolk
- 1 egg white, lightly beaten
Tres Leches Rice Pudding
By garciamoss
Cook the rice: Put the rice, 2 cups of water, and the salt in a medium saucepan with a tight- fitting lid
- 1 cup (180 grams) long- grain white rice
- 3/4 teaspoon table salt
- 1 large egg
- One 12- ounce can (11/2 cups or 355 ml) evaporated milk
- One 13.5- ounce can (1 cups or 415 ml) unsweetened coconut milk
- One 14- ounce can (11/4 cups or 390 grams) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup (240 ml) heavy or whipping cream, chilled
- 1 tablespoon confectioners' sugar
- Ground cinnamon, to finish
Honey Apple Cakelets
By garciamoss
In a large mixing bowl, combine the flours, spices, baking soda, and salt
- For the cake:
- 2 cups (240 grams) all-purpose flour
- 1 cup (120 grams) almond flour or almond meal
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 large eggs
- 3/4 cup honey
- 1/3 cup grape seed or other neutral-tasting oil
- 3 medium Fuji apples, peeled, cored, and chopped (about 1 pound or 3 cups chopped)
- For the glaze:
- 3/4 cup powdered sugar
- 1 1/2 tablespoons apple juice (or apple liqueur like Calvados or Applejack)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- To garnish:
- 1/4 cup toasted sliced almonds
Fried Meatloaf
By garciamoss
You can make this retro diner treat with just about any leftover meatloaf, but it’s especially good with a side o...
- Sherry-Mushroom Gravy:
- 1/2 cup all-purpose flour
- 1 large egg
- 1 cup panko or fresh breadcrumbs
- Kosher salt and freshly ground black pepper
- Four 1/2- to 3/4-inch-thick slices cold leftover meatloaf
- 1 to 1-1/2 cups canola or peanut oil for frying
- 1 cup lower-salt beef or chicken broth; more as needed
- 2 Tbs. extra-virgin olive oil
- 2 slices center-cut bacon, minced
- 6 oz. cremini (baby bella) or white mushrooms, cleaned and sliced about 1/8 inch thick (2 packed cups)
- 1/2 cup minced yellow onion
- Kosher salt and freshly ground black pepper
- 3 Tbs. dry sherry
- 3 Tbs. all-purpose flour
Thai-Style Quinoa Salad with Peanut Sauce
By garciamoss
In a large mixing bowl, combine the kale, carrots, and quinoa, and then pour the peanut sauce on top
- Thai-Style Peanut sauce:
- 3 cups raw, shredded kale
- 1/4 cup quinoa (cooked)
- 1 cup shredded carrots
- 1/4 cup peanut sauce* (recipe below)
- Lime wedges and chopped peanuts to garnish
- 1 cup peanut butter
- 1 1/2 cups hot water
- Juice from 2 small limes
- 2 tablespoons sweet chili sauce
- 2 teaspoons Sriracha (more if you like it extra spicy!)
- 1/4 teaspoon salt
- 1/4 teaspoon reduced-sodium soy sauce