Garciamoss' profile page
Recipes
Croque Monsieur
By garciamoss
Spread the bread with some of the softened butter, make 4 sandwiches, each with one slice of ham and one slice of c...
- 8 slices white bread
- 4 ounces butter, softened
- 4 slices ham
- 4 slices gruyere cheese
- 2 eggs, slightly beaten
- 1 tablespoon water
- salt
- fresh ground black pepper
Pasta Carbonara Frittata
By garciamoss
This riff on classic pasta carbonara, a brunch-friendly frittata studded with penne and bacon, is more about the eg...
- For the frittata
- kosher salt
- 8 oz. (2 cups) dried penne
- 9 large eggs
- 1-1/2 oz. finely grated Pecorino Romano (about 1-1/2 cups using a rasp grater); more for serving
- 1/2 cup heavy cream
- 1 Tbs. olive oil
- 6 oz. thick-cut bacon (about 4 slices), cut crosswise into 1/8-inch strips
- 1/2 medium yellow onion, thinly sliced (2/3 cup)
- 6 medium fresh sage leaves, finely chopped
- Freshly ground black pepper
- For the salad
- 1/4 cup extra-virgin olive oil
- 2 Tbs. red wine vinegar
- 1 small head radicchio (6 oz.), halved and thinly sliced (about 3 cups)
- 3 oz. (3 lightly packed cups) arugula
- 2 Tbs. chopped shallot
- Flaky sea salt, such as maldon, and freshly ground black pepper
Raw Coconut Chocolate Pudding
By garciamoss
Gluten-Free Recipe
- 2 cups fresh coconut meat
- 2 tablespoons raw cacao powder
- 1/4 cup raw cashews
- 2 tablespoons raw honey
- 1 cup fresh raspberries
- 2 tablespoons raw cacao nibs
- water
Quinoa & Black Bean Bowl with Blood Orange Sriracha Vinaigrette
By garciamoss
You can prepare the quinoa, black beans and sweet potato in advance so that when meal time comes around prepping th...
- 1 cup quinoa
- 1 1/2 cups cooked black beans, rinsed and drained if using canned
- 1 medium-large sweet potato, chopped into bite-size chunks
- 4 cups baby kale (baby spinach or arugula will work too)
- 1 avocado, sliced or chopped
- 1/4 red onion, chopped
- 12 grape tomatoes, halved
- sea salt and pepper, to taste
- Blood Orange Sriracha Vinaigrette
- juice of 2 blood oranges (about 1/2 cup)
- 2 Tablespoons sriracha
- 2 teaspoons of apple cider vinegar
- 2 teaspoons minced garlic
- 1/2 teaspoon maple syrup
- 1/2 teaspoon blood orange zest
- 4 Tablespoons olive oil
- sea salt and ground pepper, to taste
Irish Coffee Cheesecake
By garciamoss
Cookie Crust: Preheat oven to 350 degrees
- Chocolate Cookie Crust:
- 2 cups chocolate graham cracker crumbs
- 4 ounces unsalted butter
- 1/2 teaspoon instant espresso powder
- Irish Cream Cheesecake:
- 24 ounces cream cheese
- 1 & 1/3 cups sugar
- 1/4 cup cornstarch
- 2 Tablespoons instant espresso powder
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup Baileys Irish cream
- Chocolate Whiskey Ganache:
- 4 ounces semisweet or dark chocolate
- 1/2 cup heavy cream
- 1 Tablespoon unsalted butter
- 2 teaspoons Jameson Irish Whiskey
Ancho-Honey Pork Tenderloin with Cheese Grits
By garciamoss
In this recipe, roast pork tenderloin is glazed with honey, lime, soy and ancho chile powder and served on top of c...
- 1/4 cup honey
- 2 teaspoons lime juice
- 2 teaspoons reduced-sodium soy sauce
- 1 teaspoon ancho chile powder
- 1/2 teaspoon onion powder, divided
- 1 pork tenderloin (1-1 1/4 pounds), trimmed
- 1/4 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 1 14-ounce can reduced-sodium chicken broth
- 1/2 cup water
- 1/2 cup quick grits
- 1/4 teaspoon freshly ground pepper
- 3/4 cup shredded extra-sharp Cheddar cheese
- 2 scallions, sliced
Dulce de Leche and Chocolate Chip Chimichangas
By garciamoss
1. Wrap the flour tortillas in paper towels and heat in microwave for about 1 minute
- 8 flour tortillas (about 5-inch)
- 1/2 cup dark chocolate chips
- 1/2 cup of Dulce de Leche Caramel
- 1/2 cup fresh pineapple, diced
- Powdered sugar
- Canola oil
Cacio e Pere (Pear and Cheese Ravioli)
By garciamoss
At the Manhattan restaurant Felidia, chef-owner Lidia Bastianich mixes tender, sweet Bartlett pears with sharp peco...
- FOR THE DOUGH:
- 2 2/3 cups flour, plus more
- 1/2 tsp. kosher salt, plus more to taste
- 1 tsp. olive oil, plus more
- 4 eggs
- 12 tbsp. unsalted butter
- Freshly ground black pepper, to taste
- FOR THE FILLING:
- 1 lb. pecorino cheese, grated, plus more for serving
- 3/4 cup mascarpone
- 6 Bartlett pears, peeled, cored, and grated
Portuguese Style Orange Cake
By garciamoss
Preheat the oven to 350F. Lightly grease a bundt or tube pan (at least the 10-12-cup one) and set aside
- 4 large navel oranges (finely grate the orange rind and set aside the zest then squeeze all the oranges to get about 1 cup of juice)
- 3 cups all purpose flour
- 2 tsp baking powder (add 1/2 tsp more if using 2 loaf pans)
- 1 1/2 tsp salt
- 4 eggs
- 2 1/2 cups sugar (white)
- 1 cup olive oil (if you can find it get the fresh and fruity kind - see photo below or use the light olive oil)
- 1 to 1 1/4 cup coarsely chopped cranberries (optional)
Chocolate Avocado Pudding
By garciamoss
Combine avocado, cacao powder, coconut milk, vanilla, coconut oil and honey in blender
- 3 large avocado, soft and ripe
- 1/4 cup cacao powder
- 3-6 tablespoons coconut milk
- 1 tsp vanilla extract
- 2 tsp coconut oil
- 2 tablespoons raw honey