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Recipes
Poulet Creole (Haitian Stewed Chicken)
By garciamoss
1. Place chicken in a shallow baking dish
- 1 (3–4-lb.) chicken, cut into 8 pieces
- 1 tsp. kosher salt, plus more to taste
- 3 cloves garlic
- 2 scallions, roughly chopped
- 2 sprigs parsley
- 1 sprig thyme, stemmed
- 1 Scotch bonnet chile, split
- 1 green bell pepper, stemmed, seeded, and thinly sliced
- 2 tbsp. canola oil
- 1 large yellow onion, halved and thinly sliced
- 1/2 red bell pepper, stemmed, seeded, and thinly sliced
- Freshly ground black pepper, to taste
- 2 tbsp. tomato paste
Chocolate Semifreddo with Chile-Chocolate Sauce
By garciamoss
Semifreddo: Spray a 9x4 1/2x3" loaf pan with nonstick spray
- Semifreddo:
- Nonstick vegetable oil spray
- 2 large egg whites
- 1/2 cup sugar
- 4 ounces semisweet or bittersweet chocolate (do not exceed 61% cacao)
- 2 tablespoons unsalted butter, room temperature
- 1 cup chilled heavy cream
- Chile-Chocolate Sauce (optional):
- 3/4 cup whole milk
- 1 chile de árbol
- 1 cinnamon stick
- 1 whole star anise
- 1 tablespoon (firmly packed) light brown sugar
- 6 ounces semisweet or bittersweet chocolate (do not exceed 61% cacao), chopped
- 1 tablespoon tequila (optional)
- Cinnamon Whipped Cream and Assembly:
- 1 cup chilled heavy cream
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
- 1/2 vanilla bean, split lengthwise
- 1/4 cup whole almonds, toasted, coarsely crushed
Lemon-Garlic Rice & Lentil Soup
By garciamoss
Two Ways: There are two ways to prepare this soup
- Soup base:
- Lentils: 1/2 cup dry lentils* + 2 cups vegetable broth
- LePuy Lentils used, you may sub with any lentils or your favorite bean if desired
- rice: 1 cup dry short-grain brown rice + 2 cups water + pinch of salt
- 4-6 cups vegetable broth (depending on how brothy you'd like it)
- 4-5 small or 2-3 medium juicy lemons, juiced -- (about 1/2 cup lemon juice total)
- 1/4 tsp lemon zest
- 1/2 - 1 tsp turmeric
- 4-5 cloves garlic, chopped
- 1 bay leaf
- 1/4 tsp black pepper
- 1-2 tsp extra virgin olive oil, optional
- 1/4 cup flat-leaf parsley, finely chopped
- optional: 2-8 Tbsp nutritional yeast (to taste)
- garnish: 4-6 thin lemon slices
Artichoke & Spinach Enchiladas
By garciamoss
In a small saucepan, melt butter
- ENCHILADAS:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 can (14-1/2 ounces) vegetable broth
- 1 can (8 ounces) tomato sauce
- 1-1/2 teaspoons chili powder
- 3/4 teaspoon ground cumin
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1/2 pound medium fresh mushrooms, quartered
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 carton (15 ounces) ricotta cheese
- 1 cup (8 ounces) sour cream
- 2 cups (8 ounces) shredded Monterey Jack cheese, divided
- 8 whole wheat tortillas (8 inches), warmed
Apple and Pomegranate Upside Down Cake
By garciamoss
Preheat the oven to 350 degrees F
- 1 1/2 cups all-purpose flour
- 1 teaspoon double-acting baking powder
- 1/2 teaspooon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 6 Tablespoon butter and 1 stick butter (room temp)
- 6 Tablespoons sugar plus 1/2 cup sugar (separate each sugar)
- 2 Granny Smith Apples, peeled, cored and sliced thinly
- 1/2 cup Pomegranate seeds
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1/2 cup whole or 2 % milk
- 2 Tablespoons Apricot Jam (optional)
Lemon-Glazed Persimmon Bars
By garciamoss
Sweet ripe persimmons and dates coated with a tart lemon-sugar glaze makes an amazing treat!
- Unsalted butter, for greasing pan
- 1 3/4 cup flour, plus more for pan
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cloves
- 1 cup pureed persimmon pulp
- 2 tablespoons plus 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon baking soda
- 1 cup sugar
- 1 cup dates, finely chopped
- 1/2 cup vegetable oil
- 1 egg
- 1 cup confectioners' sugar, sifted
Grilled Banana Bread Ice Cream Sandwiches
By garciamoss
Banana bread-especially this banana bread-is delicious all year round, but how about a little summertime makeover? ...
- 3 medium, unpeeled bananas
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon table salt
- 2 eggs
- 1 cup sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 2 tablespoons canola oil
- 1/2 cup whole buttermilk
- 1 1/2 teaspoons vanilla bean paste (or pure vanilla extract)
- 1 cup chopped, toasted walnuts (optional)
- 1 carton (1.5 quarts) favorite ice cream flavor
Leek and Goat Cheese Frittata
By garciamoss
Position a rack in the center of the oven and heat the oven to 350°F
- 3 Tbs. unsalted butter
- 2 Tbs. olive oil
- 3 large leeks (white and light-green parts only),
- halved lengthwise, sliced on the diagonal 1/2-inch thick, and rinsed
- Kosher salt
- 6 large eggs
- Freshly ground black pepper
- 1 tsp. chopped fresh thyme
- 3 oz. goat cheese, crumbled
Thai Red Curry with Beef and Kabocha Squash
By garciamoss
Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies ...
- 1 (13.5- to 14-oz.) can coconut milk
- 1/4 cup red curry paste
- 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
- 2 Tbs. light brown sugar or light brown palm sugar; more as needed
- 1 tsp. fish sauce; more as needed
- 1 cup sliced kabocha squash (1/4-inch-thick bite-size slices)
- 1 cup bite-size green bean pieces
- 3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces
- 3 1/8-inch-thick slices fresh ginger or galangal
- 1 lb. beef strip steak, cut into 1/4-inch-thick bite-size slices
- 1 cup bite-size pieces fresh baby corn
- 1/4 cup loosely packed chopped fresh cilantro (leaves and tender stems)
- Fresh red chiles, cut into 1/8-inch strips or sliced into rings, for garnish
Cheddar Cheese Grits With Shrimp, Pancetta, and Scallions
By garciamoss
A wonderful southern dish comprised of plump shrimp, cheddar cheese grits, pancetta, and scallions
- 8 ounces fresh medium shrimp in their shells
- 4 cups water
- 1 1/2 cups regular grits (not quick cooking)
- 1/2 cup diced pancetta
- 1 tablespoon olive oil
- 1 cup shredded mild cheddar cheese
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/2 cup teaspoon ground white pepper
- 1/2 cup sliced scallions