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Recipes
Cheddar Cheese Biscuits
By garciamoss
Preheat oven to 375°. Combine flour, baking powder, sugar, and salt in a large bowl
- 3 cups flour
- 1 1⁄2 tbsp. baking powder
- 1 tbsp. sugar
- 2 1⁄4 tsp. salt
- 2 1⁄2 cups heavy cream
- 1 cup grated aged extra-sharp Wisconsin cheddar
- 3 tbsp. butter
Caldo Verde
By garciamoss
1. Bring the water to a simmer
- 4 cups water
- 1/2 yellow onion, chopped
- 4 medium potatoes, preferably Yukon Gold
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cloves garlic
- 1/4 teaspoon crushed red pepper (optional)
- 1 bunch kale, sliced
- 1 cup cooked, rinsed red beans
Crispy Cheese Sticks With a Quick Salsa
By garciamoss
1. Combine all of the ingredients for the salsa into the blender
- For Dough:
- 1 cup shortening
- 6 ounces cold, light beer
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 cups all-purpose flour, plus more for dusting
- For Salsa:
- 1 large can (28 ounces) whole tomatoes
- 2 to 3 pickled jalapeños
- 1/3 cup cilantro, chopped
- Juice of 1 lime
- 1 teaspoon garlic powder or 2 cloves fresh garlic, sliced
- Salt to taste
- You will also need:
- 18 to 20 cheese sticks
- 2 cups canola oil
10 Great Uses for Your Ice Cubes Trays
By garciamoss
We don't often think about it, but ice cube trays are some of the most useful tools in our kitchen
- Ice cube trays
Kartoffelrahmsuppe (Spiced Potato Soup)
By garciamoss
Fragrant with nutmeg and marjoram, this creamy potato soup from Oliver Steffensky, chef at Dorfstuben in the Hotel ...
- 4 tbsp. unsalted butter
- 3 cloves garlic, peeled and crushed
- 1 small yellow onion, finely chopped
- 1/2 leek, white and light green parts only, cut into 1″ slices
- 1 1/4 lb. Yukon gold potatoes, peeled and cut into 2″ chunks
- 2 2/3 cups chicken or vegetable stock
- 1 1/4 cups heavy cream
- 1/4 celery root, finely chopped
- 2 tbsp. finely grated fresh or prepared horseradish
- 1 1/2 tsp. finely chopped marjoram
- 2 whole cloves
- 2 bay leaves
- Freshly grated nutmeg, to taste
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. finely chopped chives
- Caramelized onions, for garnish
Spicy Pepita Cilantro Pesto Fish with Asparagus
By garciamoss
1. In the blender, combine all of the ingredients for the pesto
- For Cilantro Pesto:
- 1/2 a bunch of cilantro with stems, washed
- 2 serrano or jalapeño peppers, roughly chopped (remove the seeds to reduce spiciness)
- 1 clove garlic, sliced
- 1/8 cup toasted pepitas
- 1/8 cup grated cotija or Parmesan cheese
- Juice of 1/2 lemon
- 3 tablespoons balsamic vinegar
- 1/4 cup olive oil
- Pinch of red pepper flakes
- 1/3 teaspoon pepper
- Salt to taste
- For Asparagus:
- 1 bunch of asparagus, trimmed (1 pound)
- Olive oil
- Salt and pepper
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1/4 cup grated cotija or Parmesan cheese
- 1/2 teaspoon red pepper flakes
- For Fish:
- 4 fillets (4 ounces each); I used hake (whiting) fillets
- 4 tablespoons butter, at room temperature
- 1/2 tablespoon Dijon mustard
- 5 tablespoons pepita cilantro pesto
- Salt and pepper to taste
- 1/4 cup cotija or Parmesan cheese
- Fresh cilantro for garnish
Lobster and Corn Salad With Tarragon Vinaigrette
By garciamoss
1. Whisk together first 4 ingredients (through tarragon) in a small bowl
- 1 tablespoon Champagne or white wine vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons minced shallot
- 1 teaspoon minced fresh tarragon
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 cup fresh corn kernels (2 ears)
- 1 pound cooked lobster meat, chopped
- 2 tablespoons minced fresh chives
Chicago-Style Deep Dish Pizza
By garciamoss
Use a cast-iron skillet and a super-hot oven to mimic the crispy crust exterior of a Chicago-Style Deep Dish Pizza
- 4 tablespoons extra-virgin olive oil
- 1 pound sweet or hot Italian sausage, sliced into thin rounds (about 8 links)
- 2 tablespoons unsalted butter, softened
- 1 pound fresh pizza dough, at room temperature
- 10 ounces whole milk low-moisture mozzarella, thinly sliced
- 1 cup your favorite marinara sauce or 1 1/2 cups crushed and strained San Marzano tomatoes
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1/2 cup grated Parmesan
Asparagus and Cheese Popover with Spicy Herb Oil
By garciamoss
For the oil: In a medium bowl, mix together the chiles, basil, mint and parsley
- HERB OIL:
- 1 serrano chile, finely diced
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh mint
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- ASPARAGUS AND CHEESE POPOVER:
- Kosher salt
- 8 ounces asparagus, trimmed
- 4 large eggs
- 1/2 cup whole milk, at room temperature
- 1/2 cup all-purpose flour
- Freshly ground black pepper
- 1 cup coarsely shredded fontina cheese
- 2 tablespoons butter
- 1/4 cup grated Parmesan
Homemade Buttermilk Biscuits W/ Butter From Scratch
By garciamoss
Depending on your size of cutter, you get about ten 2-3/4-inch biscuits or eighteen 2-inch biscuits
- 8 ounces unbleached all-purpose flour, (More as needed for shaping the dough (1-3/4 cups)
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 4 ounces very cold unsalted butter (8 tablespoon)
- 3/4 cup very cold buttermilk