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Recipes
Buckwheat Crepes with Ham, Gruyere and Caramelized Onions
By garciamoss
For the caramelized onions: Melt the butter in a medium saute pan over medium heat
- CARAMELIZED ONIONS:
- 2 tablespoons unsalted butter
- 2 large sweet onions, halved and thinly sliced
- Pinch sugar
- 3 tablespoons red wine vinegar
- Chopped fresh thyme
- Salt and freshly ground black pepper
- BUCKWHEAT CREPES:
- 1 cup milk
- 1/2 cup all-purpose flour
- 1/2 cup buckwheat flour
- 2 tablespoons canola oil
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- 3 large eggs
- Melted unsalted butter, for pan
- 8 ounces grated aged Gruyere cheese
- 12 to 16 slices thinly sliced black forest ham
Chicken Club Wraps
By garciamoss
Whole-wheat tortillas provide a tasty twist in this quick grilled chicken breast recipe that combines all the eleme...
- 1 pound boneless, skinless chicken breast, trimmed
- 1/2 teaspoon freshly ground pepper, divided
- 3 tablespoons nonfat plain Greek yogurt
- 3 tablespoons cider vinegar
- 3 tablespoons minced onion
- 2 tablespoons extra-virgin olive oil
- 1/8 teaspoon salt
- 1 medium tomato, chopped
- 1 avocado, chopped
- 3 strips cooked bacon, crumbled
- 8 large leaves red- or green-leaf lettuce
- 4 10-inch flour tortillas, preferably whole-wheat
Cranberry-Orange Breakfast Buns
By garciamoss
Make the dough: In the bottom of the bowl of a stand mixer, whisk the yolks, whole egg, sugar, butter, buttermilk a...
- Dough:
- 4 large egg yolks
- 1 large whole egg
- 1/4 cup (50 grams) granulated sugar
- 6 tablespoons (85 grams) butter, melted, plus additional to grease pan
- 3/4 cup (175 ml) buttermilk
- Zest of 1 orange, finely grated (to be used in dough and filling, below)
- 3 3/4 cups (470 grams) all-purpose flour, plus more for dusting counter
- 1 packet (7 grams or 2 1/4 teaspoons) instant dry yeast
- 1 1/4 teaspoons coarse or kosher salt, or more to taste
- 1 teaspoon oil for bowl
- Filling:
- 1 1/2 tablespoons (20 grams) butter
- 1 cup (190 grams) packed light brown sugar
- 1 cup (115 grams) fresh cranberries
- Orange zest leftover from above
- Icing:
- 3 1/2 tablespoons (55 ml) orange juice
- 2 cups (240 grams) powdered sugar
Cioppino
By garciamoss
Heat oil in a large heavy pot over medium heat
- 2 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1 cup dry white wine
- 1 28-oz. can whole peeled tomatoes
- 2 8-oz. bottles clam juice
- 4 sprigs flat-leaf parsley
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 medium shallot, finely chopped
- 2 cloves garlic cloves, thinly sliced
- 2 lb any mix of mussels (debearded), clams, or cockles, scrubbed
- 1/4 cup dry white wine
- 1 lb firm skinless white fish fillets (such as sea bass), cut into 1” pieces
- 1 lb large shrimp, peeled, deveined, tails left intact
- 1/4 cup (1/2 stick) unsalted butter, cut into 1/2” cubes
- Kosher salt and freshly ground black pepper
- Flat-leaf parsley leaves (for serving)
- Toasted country bread, rubbed with garlic and olive oil (for serving)
Shaker Cider Pie
By garciamoss
Preheat the oven to 350 degrees and line a 9-inch pie plate with pastry
- 1/2 cup boiled cider (see Note)
- 1 tablespoon butter
- 1 cup maple sugar (or brown sugar)
- 1/4 cup water
- 1/2 teaspoon salt
- 2 large eggs, separated
- 1 teaspoon fresh nutmeg
- 1 unbaked 9-inch pie shell
Tuna Nicoise Sandwich
By garciamoss
Preheat the oven to 350 degrees Fahrenheit
- 2 Loaves French Bread
- 1 Small Can Anchovies, packed in olive oil
- (4) 5.5 Ounce Cans Tuna, drained
- 6 Leaves Lettuce
- 2 Medium Tomatoes, sliced
- 3 Hard Boiled Eggs, sliced
- 1 Garlic Clove
- 1/4 Cup Mayoinnaise
- 1 Teaspoon Dijon Mustard
- 1/3 Cup Yellow Onion, Diced
- 1/4 Cup Red Onion, Diced
- 1/4 Cup Olive Oil, plus 1 Tablespoon
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- 1/2 Teaspoon Fresh Thyme Leaves
How To Make Tomato Paste
By garciamoss
Preheat the oven to 350°F
- Equipment:
- 10 pounds tomatoes (See Recipe Note)
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- 1/2 teaspoon citric acid
- Chef's knife
- Cutting board
- Large saucepan
- Food mill, sieve, or chinois
Open-Face Egg Sandwich
By garciamoss
In this healthy open-face egg sandwich recipe, Swiss cheese and chives are gently folded into the beaten egg and la...
- 1 large egg, beaten
- 1/2 cup diced low-fat Swiss cheese (2 ounces)
- 2 tablespoons snipped fresh chives or 2 teaspoons dried
- 1 slice multigrain bread, toasted
- 2 slices tomato
Hatch’s Seared Scallops with Red Onion and Pepper
By garciamoss
In a large pot with salted boiling water, cook pasta according to package directions
- 3/4 pound angel-hair or spaghettini pasta
- 1-1/4 to 1 3/4 pounds sea scallops
- 3 tablespoons olive oil
- 3 tablespoons salted butter
- 5 garlic cloves, crushed
- 1 small red onion, minced
- 1 small green bell pepper, finely chopped
- 1 teaspoon kosher salt, divided, plus extra for water
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red chili flakes
- 1/4 cup dry white wine
- 2 tablespoons fresh chopped herbs (such as a mix of basil, parsley, and dill)
- Garnish: Lemon wedges or slices
Ricotta Crostini with Cherry Tomatoes
By garciamoss
1. Toss tomatoes in a small skillet, drizzle with olive oil, season with salt and pepper to taste, set 5" under bro...
- Handful of cherry tomatoes
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 1 loaf of ciabatta or another peasant-style bread
- 1 garlic clove, peeled
- 1 –1 1/2 cups ricotta cheese,room temperature
- Parmesan cheese