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Recipes
French Flan: The Best Basic Clafoutis Batter Recipe
By garciamoss
Clafoutis is an easy to make baked dessert originating from the Limousin region of France
- 1 cup whole milk
- 3 eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted, plus more for buttering baking dish
- 1/2 cup all-purpose flour
- 2 cups of fruit
- Powdered sugar for dusting (optional)
Tea Bag Cookies
By garciamoss
In large bowl, whisk flour and baking powder
- 2 cups all-purpose flour, plus more for rolling
- 1/2 tsp baking powder
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup semisweet chocolate, chopped
Ham and Cheese Breakfast Casserole
By garciamoss
Preheat the oven to 350 degrees F
- 6 tablespoons butter, plus more for greasing dish
- 1 large onion, thinly sliced
- Kosher salt and freshly ground black pepper
- 4 cups 1/2-inch bread cubes (crusts removed)
- 8 ounces cremini mushrooms, sliced
- 8 large eggs
- 1 1/4 cups half-and-half
- 1 teaspoon Dijon mustard
- Pinch cayenne
- 4 ounces ham, diced
- 1 1/2 cups shredded Gruyere, Emmental or Jarlsberg (about 4 ounces)
- 2 small plum tomatoes, sliced very thinly
- 2 tablespoons grated Parmesan
- 2 tablespoons chopped parsley, for garnish
Buttermilk-Brined Chicken Breast with Basil-Mint Sauce
By garciamoss
To prepare buttermilk brine: Combine buttermilk, sugar, shallots, 8 cloves garlic, 2 tablespoons salt, oregano,...
- Buttermilk Brine:
- 4 cups buttermilk (see Tips)
- 1/4 cup sugar
- 2 shallots, finely chopped
- 8 cloves garlic, minced
- 2 tablespoons salt
- 2 tablespoons chopped fresh oregano
- 1 tablespoon fresh thyme leaves
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon Worcestershire sauce
- 1 teaspoon freshly ground pepper
- Chicken:
- 4 (8-ounce) boneless, skinless chicken breasts, trimmed
- 1 tablespoon extra-virgin olive oil
- Herb Sauce:
- 1 1/2 cups packed fresh basil leaves, finely chopped
- 1/4 cup packed fresh mint leaves, finely chopped
- 1 small garlic clove, minced
- 3 tablespoons red-wine vinegar
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground pepper
Homemade Granola
By garciamoss
Lightly sweet, perfectly crunchy, and with a mild vanilla flavor, this addictive granola is perfect served over yog...
- 4 cups rolled oats
- 1 cup sliced almonds
- 1/2 cup pepitas
- 1/3 cup brown sugar
- 1/2 cup maple syrup
- 4 tbsp. unsalted butter
- 2 tsp. vanilla extract
- 3/4 tsp. kosher salt
- 1 cup dried blueberries
- 1 cup diced dried apricots
Salade Lyonnaise
By garciamoss
Hailing from Lyon, this French bistro standard gathers a delectable trio of bitter frisée, runny poached egg, and ...
- 5 slices thick-cut bacon, cut into 1/2"-strips
- 1 tbsp. fresh lemon juice
- 2 tsp. Dijon mustard
- 1 small shallot, minced
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. extra virgin olive oil
- 8 oz. frisée, torn into bite-size pieces
- 1 tbsp. white wine vinegar
- 4 eggs
Quick Pork Pho
By garciamoss
A few spices (and a cool skillet move) turn store-bought broth into something deeply satisfying
- 1 medium onion, peeled, halved through root end
- 2 chiles de árbol or 1/2 tsp. crushed red pepper flakes
- 2 garlic cloves, crushed
- 1 cinnamon stick
- 2 star anise pods
- 1 teaspoon fennel seeds
- 1 1” piece ginger, peeled, crushed
- 8 cups low-sodium chicken broth
- 2 tablespoons vegetable oil
- 2 bone-in pork shoulder steaks (about 12 oz. each)
- Kosher salt and freshly ground black pepper
- 8 ounces thin rice stick noodles
- Mung bean sprouts, fresh cilantro leaves with tender stems, thinly sliced scallions, chopped unsalted, roasted peanuts, and lime wedges (for serving)
Lentils with White Bean & Potato Mash
By garciamoss
For the Lentil Not Roast: Cook 1 cup lentils in 2 cups water on low heat until water is dissolved
- For White Bean and Potato Mash:
- For the Lentil Not Roast
- 1 cup dried lentils
- 2 pints white button mushrooms
- 2 carrots diced
- 1 white onion diced
- 2 teaspoons onion powder, garlic powder, dried parsley, dried oregano
- 2 bay leaves
- 1 tablespoon fresh rosemary
- 2 teaspoons arrowroot powder
- 1/2 cup red wine
- 2 cups vegetable broth
- Salt and Pepper to taste
- 1 cup dried white beans
- 5 Yukon gold potatoes peeled
- 1 white onion
- 3 cloves garlic
- 1 teaspoon salt, onion powder, garlic powder
- 1 tablespoon parsley
Chile Pasilla Adobo Pork ~ Carne Adobada
By garciamoss
1. Add the chile pasilla to a sauce pan, cover with water
- For the Pork:
- 5 chile pasilla, stems and seeds removed
- 2 cloves garlic, sliced
- 1 teaspoon crushed Mexican oregano
- 1 teaspoon cumin
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 to 2 chipotles in adobo
- 1 tablespoon apple cider vinegar
- 1/2 cup crushed or finely diced fresh pineapple
- 1 1/2 pounds pork boneless country-style ribs, sliced into 1-inch pieces
- 3/4 cup low sodium chicken broth, reserved for cooking
- For the Guacamole:
- 2 Roma tomatoes, seeded and diced
- 1/3 cup white onion, diced
- 1 clove garlic, minced
- 1 to 2 serrano or jalapeño peppers, minced
- 1/4 cup cilantro, chopped
- 2 large avocados, diced or mashed
- Juice of 1 lime
- 1/4 teaspoon pepper
- Salt to taste
Spiced Fava Bean Soup with Rice and Tomato
By garciamoss
Process onions and garlic in a food processor until finely chopped
- 2 medium onions, peeled, quartered
- 4 garlic cloves
- 1/2 cup olive oil
- Kosher salt and freshly ground black pepper
- 2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground allspice
- 1 14.5-oz. can crushed tomatoes
- 8 cups low-sodium chicken or vegetable broth
- 8 oz. dried skinless fava or lima beans (about 1 1/2 cups)
- 1/4 cup short-grain brown rice
- 1/3 cup plain Greek yogurt
- 1/3 cup chopped unsalted, roasted pistachios