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Recipes
Strawberry, Chicken + Mozzarella Panzanella
By garciamoss
Preheat oven to 200C. Roughly tear the bread into bite sized chunks, place onto a baking tray
- Olive oil
- 250 g slightly stale spelt sourdough, or another coarse textured bread
- 2 skinless free-range chicken breasts
- 500 g (approx. 2 punnets) strawberries, hulled, rinsed, halved
- 100 g baby spinach leaves
- 1 cup basil leaves, roughly torn
- 1/2 cup flat leaf parsley, roughly torn
- 2 1/2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 125 g fresh buffalo mozzarella
- Olsson’s sea salt flakes
- Freshly ground black pepper
Winter Greens Salad
By garciamoss
Sautéed kale and treviso radicchio tossed with pickled raisins, pears and chopped hazelnuts drizzled with a little...
- PICKLED RAISINS:
- 1 bunch treviso radicchio
- Walnut oil or another nut oil, to season
- Maldon sea salt, to season
- Sherry vinegar, to season
- 1 tablespoon olive oil
- 1 small bunch kale, stems removed and torn into bite-size pieces
- 1/2 cup strained pickled raisins (recipe below)
- 2 ripe pears, thinly sliced
- 1/2 cup toasted and roughly chopped hazelnuts
- 1 teaspoon mustard seeds
- 3/4 cup water
- 1 cup golden raisins
- 2 tablespoons sherry vinegar
- 3 sprigs thyme, leaves picked off
- 1 teaspoon salt
- 1/4 cup sugar
Traditional Baked Mooncakes
By garciamoss
You will need a 150g to 185g mooncake mold
- Filling:
- 2 cups (270g) cake flour
- 1/2 cup (120g) maple or golden syrup
- 1/3 cup (80ml) canola oil
- 1 tsp (5ml) alkaline water
- 1 egg yolk mixed with 1 tbsp water for eggwash
- 2 tbsp mooncake glaze
- 1/4 cup (30g) kuachi (melon seeds)
- 15 oz (420g) lotus seed paste
- 25 oz (700g) black sesame paste
Sausage and Egg Tostadas
By garciamoss
Layer tortillas with cheese and sausage
- Corn tortillas
- Sausage, thinly sliced
- Queso Oaxaca or other melting cheese, grated
- Eggs
- Oil
- Salt & black pepper
Chicken-Fried Steak
By garciamoss
Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over steaks
- 2 1/4 teaspoons salt, divided
- 1 3/4 teaspoons black pepper, divided
- 4 (4 ounce) cube steaks
- 38 saltine crackers, crushed
- 1 1/4 cups all-purpose flour, divided
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon baking powder
- 4 3/4 cups milk, divided
- 2 large eggs
- 3 1/2 cups peanut oil
Dark Chocolate Meringue Drops
By garciamoss
Position racks in upper and lower thirds of oven; preheat to 350°F
- 5 ounces bittersweet chocolate (60-75% cacao), divided
- 2 tablespoons unsweetened cocoa powder (preferably Dutch-process), sifted after measuring if lumpy
- 3 tablespoons cocoa nibs, (see Shopping Tip), optional
- 1/3 cup egg whites (about 3 large), at room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup sugar, divided (use 1 1/2 teaspoons less if cocoa nibs are omitted)
- 1/2 teaspoon vanilla extract
Homemade Nutri-Grain Bars
By garciamoss
Preheat oven to 350. In a food processor, grind up the almonds and oats
- For the bars:
- 1 cup almonds
- 1 cup rolled oats
- 1 cup white whole wheat (to make these gluten free, sub GF all purpose or GF oat flour and add an extra egg)
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup applesauce
- 1/4 cup maple syrup
- 1/2 cup coconut oil
- 2 T milk (I used oat milk)
- salt to taste
- For the filling:
- Your favorite fruit spread or 12 medjool dates blended up into a caramel with a bit of water
Cream Puffs
By garciamoss
Preheat oven to 375° F
- Puff Pastry:
- 1 Cup water
- 1/2 Cup butter
- 1/4 teaspoon salt
- 1 Cup all purpose flour
- 4 eggs
- Vanilla cream filling:
- 1 envelope unflavored gelatin
- 1/2 Cup sugar
- 2 Tablespoon all purpose flour
- 4 egg yolks (keep the egg whites for something else)
- 1 Cup milk
- 1 teaspoon vanilla
- 1 cup heavy whipping cream
- Chocolate Ganache:
- 1 cup semi sweet chocolate chips
- 1/2 cup heavy cream
Caramel Budino with Salted Caramel Sauce
By garciamoss
Mix cookie crumbs, butter, and salt in a medium bowl
- 1 cup finely ground chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers; about 20 cookies)
- 2 tablespoons unsalted butter, melted
- 1/8 teaspoon kosher salt
- 3 cups whole milk, divided
- 1/4 cup cornstarch
- 3/4 cup (packed) dark brown sugar
- 5 large egg yolks
- 3 tablespoons unsalted butter
- 2 teaspoons dark rum
- 1 teaspoon kosher salt
- 3/4 cup plus 2 tablespoons heavy cream, divided
- 1/2 vanilla bean, split lengthwise
- 1/2 cup sugar
- 2 tablespoons light corn syrup
- 4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/2' cubes
- 1/4 teaspoon kosher salt
- Lightly sweetened whipped cream
Blackened Tilapia Tacos Topped With Chayote-Tomatillo Salsa & Light Chipotle Crema
By garciamoss
1. Combine all of the ingredients to make the chipotle crema in a mini chopper
- For the Blackened Tilapia:
- 4 6-ounce fillets
- 1 tablespoon chile ancho powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- 1/2 teaspoon chipotle powder
- Juice of 1 lime
- 2 tablespoons olive oil, plus more for cooking
- For the Light Chipotle Crema:
- 1 cup light sour cream
- 1 chipotle pepper in adobo
- 1/3 teaspoon smoked paprika
- Juice of 1 lime
- Salt to taste
- For the Chayote-Tomatillo Salsa:
- 1 large chayote squash, peeled and diced
- 4 large tomatillos, deseeded and diced
- 1 whole shallot, minced
- 1 serrano pepper, minced
- 1 small red bell pepper, diced
- 1/4 cup cilantro, chopped
- 1 teaspoon crushed red pepper flakes
- Juice of 1 key lime
- 1/2 tablespoon olive oil
- Pinch of pepper
- Salt to taste
- You Will Also Need:
- 16 corn tortillas