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Recipes
Indian Alu Gobi – Curried Potatoes & Cauliflower with Green Peas
By garciamoss
Comforting and classic, this recipe is something that has many fans, it is perfect for family nights
- 1/4 cup of oil
- 1 teaspoon cumin seeds
- 1 medium red onion, cut into a dice
- 2 teaspoons minced ginger
- 3 yukon gold potatoes, peeled and cut into eights
- 1 teaspoon turmeric
- 1 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 1/2 teaspoons salt
- 1 head cauliflower, cut into small pieces
- 3 tomatoes, cut into a dice (or 1 cup canned organic diced tomatoes)
- 1/2 cup green peas
- 2 tablespoons cilantro, finely chopped
3-Day Pickles Recipe
By garciamoss
1. Mix the brine together until salt is fully dissolved
- Around 20 large pickling cucumbers (enough to fill 4 quart jars)
- 1 head of garlic
- 2 Tablespoons of pickling spice mix
- 1 small bunch of your freshest dill
- Brine
- 2 quarts of water
- 1/2 a cup raw organic apple cider vinegar
- 1/3 a cup sea or kosher salt
Classic Southern Buttermilk Pie
By garciamoss
Bake a sweet memory with Classic Southern Buttermilk Pie
- 1 1/2 cups sugar
- 3 tablespoons all-purpose flour
- 3 large eggs $
- 1 cup buttermilk
- 1/2 cup butter, melted $
- 1 tablespoon loosely packed lemon zest
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Perfect Pastry Crust
- Garnishes: fresh berries, whipped cream, fresh mint
Curried Tomato Soup with Fragrant Quinoa
By garciamoss
You can add plain cooked quinoa to soup just as you would plain rice or barley, but this recipe takes that to a who...
- For the soup:
- 1 Tbs. olive oil
- 1 large yellow onion, chopped
- 3 medium cloves garlic, chopped
- 1 Tbs. Madras curry powder
- 1 cup dry white wine
- 1 28-oz. can whole peeled tomatoes in juice
- 4 cups lower-salt chicken or vegetable broth
- 1 Tbs. finely minced fresh ginger
- 1 tsp. whole fennel seed
- Kosher salt and freshly ground black pepper
- For the quinoa:
- 2 cups lower-salt chicken or vegetable broth
- 1 cup quinoa, preferably white, well rinsed
- 1 Tbs. unsalted butter
- 4 quarter-size slices fresh ginger
- 2 whole star anise
- 1 large clove garlic, lightly crushed and peeled
- 1 3-inch cinnamon stick
- 1/2 tsp. ground cumin
- Kosher salt and freshly ground black pepper
- Thinly sliced fresh cilantro or basil leaves
Fried Artichoke Hearts with Taratur Sauce
By garciamoss
1. Place garlic and salt in a mortar and grind to a paste with pestle
- FOR THE TARATUR SAUCE:
- 6 cloves garlic, peeled
- 2 tsp. salt
- 1/2 cup tahini (Middle Eastern sesame seed paste)
- 1/2 cup fresh lemon juice
- 3 tsp. chopped fresh parsley
- FOR THE ARTICHOKES:
- 4 cups olive oil
- 8 hearts of steamed medium artichokes, halved if large
- 1/2 cup flour
- Salt
Creamy Orecchiette with Spinach and Prosciutto
By garciamoss
Mascarpone, a soft, rich cow’s milk cheese, gives this pasta dish its creamy texture
- Kosher salt
- 3/4 lb. dried orecchiette or medium shells
- 8 oz. baby spinach leaves (about 8 lightly packed cups)
- 1/2 cup mascarpone
- 2 oz. coarsely grated Parmigiano-Reggiano (about 1 cup using a box grater)
- 1 tsp. finely grated lemon zest
- 2 oz. prosciutto (about 4 thin slices), coarsely chopped
- Freshly ground black pepper
Pear Cake with Brandy Creme Anglaise
By garciamoss
Make ahead: The Brandy Creme Anglaise can be made a day before serving and stored in the refrigerator
- Pear cake:
- 4 ripe pears
- 2 tablespoon butter
- 1/2 cup light brown sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla paste or extract
- 1 cup flour
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground or fresh grated nutmeg
- 1/2 cup sugar
- 1 large egg
- 1 stick butter, melted
- Brandy crème anglaise:
- 1 1/2 cup half-and-half or whole milk
- 2 large egg yolks
- 1/4 cup sugar
- 2 tablespoons brandy
Roasted Red Pepper Soup
By garciamoss
Preheat oven to 350. Cut the peppers in half and de-seed them
- 3 cups almond milk
- 1 1/2 cup roasted red peppers ( I used about 5 red bell peppers)
- 1 cup water
- 2 carrots chopped
- 2 garlic cloves minced
- 1 tsp smoked paprika
- 1/4 tsp chili powder
- 1/4 cup minced onion
Mustardy Grilled Cheese
By garciamoss
First, cook your mustard greens
- For the mustard greens:
- 1 bunch mustard greens, cleaned and roughly chopped
- 3 tablespoons olive oil
- salt and pepper, to taste
- For the sandwiches:
- 8 tablespoons unsalted butter, room temperature
- 8 slices thick-cut bread (I prefer brioche)
- 6 tablespoons stoneground mustard
- 24 to 28 slices sharp cheddar cheese
- 1/4 red onion, thinly sliced
Fiddlehead and Saffron Soup
By garciamoss
Trim the fiddleheads and wash by rinsing in a sink of cold water up to 4 times
- 8 ounces/225 g fiddleheads
- 4 cups/1 liter chicken stock
- 1/8 teaspoon crushed saffron threads
- 2 egg yolks
- Lemon juice, strained, to taste
- 1/4 cup/60 ml cream
- Salt and freshly ground black pepper