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Recipes
Fruits of the Forest Creamy Berry pie
By garciamoss
1. Cut out some parchment paper and line the base of the tin
- 75 g or 2 1/2 oz butter
- 220 g or 8oz Digestive Biscuits (cookies) or Honey Graham Crackers
- 200 ml or 7 fl oz fresh whipping cream
- 200 g or 7 oz cream cheese (room temperature)
- 100 g or 3 1/2 oz your favourite berries fresh or frozen
Blathnaid's Chocolate Cake
By garciamoss
Preheat the oven to 350°F
- For the chocolate filling:
- 10 tablespoons butter, plus extra for greasing
- 1 3/4 cups all-purpose flour, plus extra for dusting
- 1 cup milk
- 3 oz dark chocolate (about 52 percent cocoa solids), chopped
- Pinch of salt
- 1/2 teaspoon baking soda
- 2 level teaspoons baking power
- 2 cups light brown sugar
- 3 organic eggs
- 1 teaspoon pure vanilla extract
- 7 oz dark chocolate (about 52 percent cocoa solids), chopped
- 17 tablespoons butter, softened
- 4 organic egg yolks
- 1 1/4 cups confectioner's sugar, sifted
- For the chocolate ganache:
- 5 oz dark chocolate (about 52 percent cocoa solids), chopped
- 1 1/4 cups heavy cream
- To decorate:
- Chocolate curls
- Unsweetened cocoa powder and confectioner's sugar, to dust and may turn into chocolate butter. (Use as soon as possible, or it will become too stiff to spread.)
Carne de Puerco con Calabacitas y Elote (Pork Sirloin With Zucchini & Corn)
By garciamoss
Craving Mexican but tired of tacos? This Pork Sirloin with Zucchini and Corn is a perfect dinner with a side of be...
- 1 pound boneless pork sirloin, cut into 1-inch pieces
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon pepper
- 1 teaspoon cumin
- 1/4 cup water
- 2 tablespoons of manteca (lard) or canola oil
- 1/2 cup red bell pepper, sliced into 1/2-inch pieces
- 1/2 green bell pepper, sliced into 1/2-inch pieces
- 1/2 white onion, diced
- 1 cup corn
- 1 medium zucchini, sliced into half-moon shapes
- 1/4 cup cilantro, chopped
- 2 Roma or plum tomatoes, roughly chopped
- 1 to 2 cloves garlic, sliced
Thai Chicken Stir-Fry with Basil & Cashews
By garciamoss
This quick chicken stir-fry recipe is flavored with classic Thai ingredients: savory fish sauce balanced with tangy...
- 2 tablespoons peanut or canola oil, divided
- 1 pound boneless, skinless chicken breast, trimmed, cut into 1-inch pieces
- 3 scallions, cut into 1-inch pieces
- 2 small fresh red chiles, thinly sliced (optional)
- 2 cloves garlic, thinly sliced
- 1 large zucchini, quartered lengthwise and sliced into 1/2-inch pieces
- 2 tablespoons fish sauce
- 2 teaspoons lime juice
- 2 teaspoons molasses
- 2 teaspoons cornstarch
- 1/2 cup toasted cashews
- 1/4 cup slivered fresh basil, preferably Thai
Peanut-Crusted Tilapia with Frizzled Ginger and Scallions
By garciamoss
In a 10- to 12-inch, heavy, nonstick skillet, heat the oil over medium-high heat until hot
- 1/3 cup vegetable oil
- 3 medium scallions, cut lengthwise into fine matchsticks (about 1/2 cup)
- 1 2x1-1/4-inch knob of fresh ginger, peeled and cut into fine matchsticks (about 1/4 cup)
- Kosher salt
- 2 Tbs. all-purpose flour
- 1 large egg
- 1/2 cup salted peanuts, finely chopped
- 2 skinless tilapia fillets (about 4 ounces each)
- 4 tsp. seasoned rice vinegar, or to taste
- Freshly ground black pepper
Italian Wedding Soup
By garciamoss
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend
- MEATBALLS:
- 1 small onion, grated
- 1/3 cup chopped fresh Italian parsley
- 1 large egg
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 slice fresh white bread, crust trimmed, bread torn into small pieces
- 1/2 cup grated Parmesan
- 8 ounces ground beef
- 8 ounces ground pork
- Freshly ground black pepper
- SOUP:
- 12 cups low-sodium chicken broth
- 1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
- 2 large eggs
- 2 tablespoon freshly grated Parmesan, plus extra for garnish
- Salt and freshly ground black pepper
Cream Cheese & Wild Blueberry Pound Cake
By garciamoss
This Cream Cheese & Wild Blueberry Pound Cake has a perfectly moist texture and flavor
- 6 3/4 ounce (1 1/2 cups) all-purpose unbleached flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 ounces cream cheese, room temperature
- 4 ounces (1/2 cup) unsalted butter, slightly soft (70°F)
- 1 1/2 cups sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest, grated
- 1 cup wild blueberries
Traditional Strawberry Vanilla Jam
By garciamoss
*Prepare boiling water canner and heat jars/lids in simmering water
- 5 cups crushed strawberries (about 5 pounds)
- 1/2 of a vanilla bean
- 1/4 cup lemon juice
- 6 tablespoons fruit pectin
- 7 cups of granulated sugar
Empanadas de Jamón y Queso (Ham and Cheese Empanadas)
By garciamoss
Mix together the first 5 ingredients in a large bowl until you obtain a uniform mixture
- 1/2 lb cooked ham, finely chopped
- 1/2 lb provolone cheese, finely chopped
- 2 tablespoons grated Parmesan cheese
- 1 egg
- ground black pepper to taste
- 12 puff pastry-style empanada discs (from grocer's freezer)
- beaten egg, for brushing
Good 'n' Chewy Hermits
By garciamoss
Preheat oven to 350°F. In a large bowl, beat together the sugar, shortening and margarine till smooth
- 1 cup (7 ounces) granulated sugar
- 1/2 cup (3 1/4 ounces) shortening
- 1/2 cup (8 tablespoons) butter
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour, or 100% White Whole Wheat Flour (12 ounces), or a combination
- 1/2 cup (6 ounces) molasses
- 1 cup (5 1/4 ounces) raisins, either dark or golden