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Recipes
Crêpe Cake
By garciamoss
For the crêpes: In a large bowl, whisk the flour, sugar, baking powder, and salt together
- For the crêpes:
- 3 cups flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- Pinch of salt
- Zest and juice of one lemon
- 3 eggs
- 3 cups milk
- 3 tablespoons oil
- For the filling and assembly:
- 2 cups whole milk
- 1 vanilla bean
- 2/3 cup sugar
- 4 egg yolks
- 3 tablespoons corn starch
- Pinch of Salt
- 2 cups heavy cream
- 1 tablespoon rum
Vegetarian Arepas with Avocado and Plantains
By garciamoss
Mix arepa ingredients until combined
- For the arepas:
- 2 cups masarepa, P.A.N. harina blanca, or any other pre-cooked corn meal or corn flour. (See note above.)
- 2 1/2 cups warm water
- Pinch of salt
- Vegetable oil for frying
- For the fillings:
- 1 can of black beans, drained and rinsed (or 1 1/2 cups cooked)
- 1 clove garlic, minced
- 2 teaspoons cumin
- 2 plantains, either cut into rounds or cut into half width-wise and then into 1⁄4-inch strips
- More vegetable oil
- 1 ripe avocado, chopped
- 1 small onion, diced (I like yellow but you do you)
- 1 jalapeño, seeded, cored, and finely diced
- 1 handful fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper
Decadent Tiramisu
By garciamoss
Stir together coffee, espresso powder, vanilla extract, and 5 tablespoons rum in a wide bowl or baking dish until e...
- 2 1/2 cups strong black coffee, room temperature
- 1 1/2 tablespoons espresso powder
- 9 tablespoons dark rum
- 2 tablespoons vanilla extract
- 6 large egg yolks
- 2/3 cup sugar
- 1/4 teaspoon table salt
- 1 1/2 lbs mascarpone cheese (chilled below room temperature)
- 3/4 cup heavy cream, cold
- 14 oz hard ladyfingers (about 40-60 depending on size)
- 3 /12 tablespoons cocoa
- 1/4 cup semisweet or bittersweet chocolate
Chocolate Chip and Toffee Shortbread Cookies
By garciamoss
In the bowl of a stand mixer or with a hand mixer, cream together the butter, powdered sugar, and salt until comple...
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, sifted
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups mini semi-sweet chocolate chips, divided
- 3/4 cup Heath toffee chips
- 1 tablespoon vegetable shortening
Salted Caramelized Pistachios
By garciamoss
You can make these up to a week in advance
- 1/2 cup salted whole roasted shelled pistachios
- 1/2 cup granulated sugar
- 1/8 tsp. fine sea salt
Almond and Lemon Biscotti Dipped in White Chocolate
By garciamoss
Preheat the oven to 325 degrees F
- 2 cups all-purpose flour
- 3/4 cup cornmeal
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup sugar
- 3 large eggs
- 3 tablespoons grated lemon zest (from about 3 to 4 lemons)
- 3/4 cup coarsely chopped whole almonds
- 18 ounces white chocolate chips
Rhubarb Coffee Cake
By garciamoss
Preheat oven to 350°F. Cream butter and sugar together in mixing bowl
- Topping:
- 1/2 cup butter or 1/2 cup margarine
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups finely chopped rhubarb
- 1/2 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon cinnamon
- 1 tablespoon butter, softened
Cajun Crab Croquettes with Zesty Rémoulade Sauce
By garciamoss
Crab cakes get a Louisiana spin with Cajun spice and corn
- Zesty Rémoulade Sauce:
- 3 teaspoons canola oil, divided
- 1 small onion, finely diced
- 1/2 cup finely diced green bell pepper
- 1/2 cup frozen corn kernels, thawed
- 1 1/2 teaspoons Cajun seasoning, divided
- 1 pound pasteurized crabmeat, drained if necessary
- 1 large egg white
- 3/4 cup plain dry breadcrumbs, divided
- 1/4 cup reduced-fat mayonnaise
- 1/2 teaspoon freshly grated lemon zest
- 1/4 cup reduced-fat mayonnaise
- 2 tablespoons reduced-fat sour cream
- 2 scallions, finely chopped
- 2 teaspoons chopped rinsed capers
- 1 tablespoon Dijon mustard
- 1 tablespoon sweet relish
- 1/4 teaspoon freshly ground pepper
Chicken, Mushroom & Wild Rice Casserole
By garciamoss
In Minnesota, chicken, mushrooms and wild rice are often bound together in a casserole with cream of mushroom soup
- 2 cups water
- 1/2 cup wild rice
- 2 pounds boneless, skinless chicken breasts, trimmed
- 2 tablespoons extra-virgin olive oil
- 2 leeks, chopped and rinsed
- 1 1/2 pounds mushrooms, sliced
- 1 cup dry sherry (see Note)
- 1/4 cup all-purpose flour
- 2 cups low-fat milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup reduced-fat sour cream
- 1/3 cup chopped flat-leaf parsley
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 cups frozen French-cut green beans
- 1/2 cup sliced almonds
Curried Beef Stew
By garciamoss
In a mortar, pound chiles and salt with a pestle until pulverized, about 5 minutes
- 6 dried puya or 3 dried guajillo chiles, stemmed, seeded
- 1/2 teaspoon kosher salt
- 1 lemongrass stalk, bottom 4' only, tough outer layer removed, cut into 1' pieces
- 2 tablespoons sliced peeled fresh galangal
- 2 tablespoons sliced peeled fresh turmeric
- 1/2 cup chopped shallots
- 1/4 cup halved garlic cloves
- 1 tablespoon Thai shrimp paste
- 2 pounds trimmed beef chuck, cut into 1 1/2'–2' cubes
- 3 tablespoons soy sauce, preferably Thai thin soy sauce (such as Healthy Boy)
- 2 tablespoons ground dried Thai chiles
- 9 cups beef broth, preferably low-salt
- 1 cup halved shallots
- 3 medium carrots, peeled, halved lengthwise, cut crosswise into 1/4'-thick half-moons (about 1 cup)
- 6 fresh or frozen kaffir lime leaves
- Chopped fresh cilantro
- Thinly sliced Thai basil