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Recipes
Crunch Bars
By garciamoss
Arrange a rack in middle of oven; preheat to 375°
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for dish
- 1/2 cup (packed) light brown sugar
- 1/2 teaspoon fine sea salt
- 1/4 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 6 ounces semisweet or bittersweet chocolate or high-quality milk chocolate, finely chopped
- 1-1 1/2 cups assorted toppings, such as cocoa nibs, crushed candy, toasted chopped almonds and pistachios, lightly toasted coconut, and popcorn
- Flaky sea salt (such as Maldon)
Cheesy Cast-Iron Skillet Scrambled Eggs
By garciamoss
1. In a large cast-iron skillet, melt butter over medium heat
- 2 tablespoons unsalted butter
- 1 small red onion, finely diced
- 1 jalapeño, cut into thin rounds, seeds included
- 12 large eggs, lightly beaten
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 4 ounces goat cheese, crumbled
- 2 tablespoons finely chopped chives
Waiting for Bonaparte Muffaletta
By garciamoss
It’s easy to make the olive salad in the bowl of a food processor using the olives, cornichons, garlic, orega...
- For the olive salad:
- 1/2 cup Spanish pimento olives
- 1/2 cup pitted black olives (Kalamatas work fine)
- 4 to 6 cornichons
- 2 cloves garlic (see note below)
- 2 teaspoons dried Italian oregano
- 1/2 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1/4 teaspoon ground black pepper
- For the sandwich components:
- One 6-ounce crusty Italian roll
- A little creole mustard
- 1/4 pound thinly sliced premium cooked or cured ham (even prosciutto or jamon Serrano)
- 1/4 pound thinly sliced capicola (as the name suggests, this is most often made from pig neck)
- 1/4 pound sliced provolone cheese
Blueberry Breakfast Bars
By garciamoss
Morning Notes: If you can’t find rye flakes, feel free to use more rolled oats instead
- Blueberry filling:
- 3 cups (720 ml) fresh blueberries or 1 (12-ounce / 350 g) package frozen blueberries, unthawed
- 1/4 cup (45 grams) natural cane sugar
- 3 tablespoons unbleached all-purpose flour
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon grated lemon zest
- 1 teaspoon water
- Whole-grain crust:
- 1/2 cup (50 grams) rolled oats
- 1 cup (100 grams) rye flakes
- 3/4 cup (60 grams) sliced raw almonds
- 1/4 cup (30 grams) raw sesame seeds
- 1 cup (120 grams) whole wheat flour
- 1/2 cup (75 grams) packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 3/4 teaspoon baking powder
- 1 large egg, beaten
- 8 tablespoons (115 grams) cold unsalted butter, cut into 1⁄4-inch cubes, plus more for greasing the pan
- 3 to 4 tablespoons ice water
Detox Drink
By garciamoss
Blend all ingredients together
- 1 glass of water (12-16 oz.)
- 2 Tbsp. Apple Cider Vinegar
- 2 Tbsp. lemon juice
- 1 tsp. cinnamon
- 1 Tbsp. Raw Honey
Apple Butter Pie
By garciamoss
1. Preheat oven to 350°. Pulse gingersnaps in a food processor 20 times or until finely ground
- 8 ounces gingersnaps
- 3 tablespoons butter, melted
- 1 (14-oz.) can sweetened condensed milk
- 1 cup spiced apple butter
- 3 large egg yolks $
- 1 1/2 teaspoons apple cider vinegar
- Garnishes: whipped cream, crumbled gingersnaps
Greek-Style Vegetable Casserole
By garciamoss
Preheat oven to 450°. Place zucchini, onion, and 1 Tbsp
- 1 zucchini (about 8 ounces), cut crosswise into four sections, then lengthwise into quarters
- 1 small red onion, cut into 1/2-inch wedges
- 4 tablespoons olive oil, divided
- Kosher salt
- 1 pound Yukon Gold potatoes, cut into 1-inch wedges
- 1/2 pound green beans, trimmed
- 1 14-ounce can peeled whole tomatoes, cut into quarters, juices reserved
- 4 garlic cloves, sliced
- 1 tablespoon fresh lemon juice
- 1 tablespoon dried oregano
- 2 tablespoon chopped fresh dill
- 1/4 cup crumbled feta
Squash, Chickpea & Red Lentil Stew
By garciamoss
Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spina...
- 3/4 cup dried chickpeas
- 2 1/2 pounds kabocha squash, (see Note) or butternut squash, peeled, seeded and cut into 1-inch cubes
- 2 large carrots, peeled and cut into 1/2-inch pieces
- 1 large onion, chopped
- 1 cup red lentils
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon minced peeled fresh ginger
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/4 teaspoon saffron, (see Note)
- 1/4 teaspoon freshly ground pepper
- 1/4 cup lime juice
- 1/2 cup chopped roasted unsalted peanuts
- 1/4 cup packed fresh cilantro leaves, chopped
Phat Khanaeng (Stir-Fried Brussels Sprouts)
By garciamoss
Bring a large pot of salted water to a boil
- Kosher salt, to taste
- 2 tablespoons Thai oyster sauce
- 1 teaspoon Thai fish sauce
- 1 teaspoon Thai thin soy sauce
- Pinch ground white pepper
- 2 tablespoons vegetable oil
- 1 garlic clove—peeled, halved lengthwise, and lightly crushed into small pieces with a mortar and pestle
- 4 small fresh Thai chiles, preferably red, thinly sliced
- 1/4 cup pork stock or water
- 1 teaspoon granulated sugar
Espresso Brownies
By garciamoss
Preheat oven to 350 degrees F
- Nonstick vegetable oil cooking spray
- 1/3 cup plus 2 tablespoons water
- 1/3 cup vegetable oil
- 2 large eggs
- 2 tablespoons plus 2 teaspoons espresso powder
- 1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
- 3/4 cup semisweet chocolate chips
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 1 tablespoon unsalted butter, room temperature