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Recipes
Creamy Crawfish Pasta
By garciamoss
In a large Dutch oven, melt butter over medium heat
- 1/2 cup (1 stick) unsalted butter
- 1 green bell pepper, diced small
- 1 onion, diced small
- 2 stalks celery, diced small
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 heaping teaspoon tomato paste
- 1/2 cup dry white wine
- 1 pound frozen cooked crawfish tails, thawed
- 1 cup half and half or heavy cream
- 1 teaspoon Creole seasoning
- Red pepper flakes, to taste
- Kosher salt and freshly ground pepper, to taste
- 16 ounces penne pasta, cooked according to package directions
- Chopped parsley, for serving
Flaky Bread
By garciamoss
Whisk kosher salt and 3 cups flour in a large bowl
- 1 teaspoon kosher salt
- 3 cups all-purpose flour, plus more for surface
- 6 tablespoons unsalted butter, melted, plus more, room temperature, for brushing (about 10 )
- Flaky sea salt (such as Maldon)
- Olive oil (for parchment)
Steak Diane
By garciamoss
A lean cut like filet mignon takes well to sautéing in a little fat, as in this classic preparation with a simple ...
- 2 tbsp. canola oil
- 4 (4-oz.) filet mignon steaks
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 cups beef stock
- 2 tbsp. unsalted butter
- 2 cloves garlic, minced
- 1 shallot, minced
- 4 oz. oyster or hen-of-the-woods mushrooms, torn into small pieces
- 1/4 cup cognac or brandy
- 1/4 cup heavy cream
- 1 tbsp. Dijon mustard
- 1 tbsp. Worcestershire sauce
- 1/4 tsp. hot sauce, such as Tabasco
- 1 tbsp. minced parsley
- 1 tbsp. minced chives
Polenta Fritters with Asparagus & Eggs
By garciamoss
1. Heat a large nonstick skillet over medium heat
- Cooking spray
- 4 (1/2-inch-thick) slices polenta in tube (6 ounces)
- 6 asparagus spears, trimmed
- 2 large eggs
- 2 tablespoons grated Parmesan cheese
- black pepper to taste
Salted Caramel Shortbread Bites
By garciamoss
If you're a fan of the salt and caramel combination but haven't tried it at home yet, this is a delicious way to ex...
- For the base:
- 1 stick (1/2 cup) soft butter, plus extra for greasing
- 1/4 cup sugar
- a pinch of flaky sea salt
- 1/2 tsp vanilla extract
- 1 cup plus 2 tbsp all-purpose flour
- For the caramel:
- 1 stick (1/2 cup) butter
- 1 packed cup dark brown sugar
- 1/4 cup golden syrup, such as Lyle's, or corn syrup
- 1/2 tsp flaky sea salt
- 14-oz can full-fat condensed milk
- For the topping:
- 7 oz bittersweet chocolate, 70% cocoa solids
- 1 tbsp vegetable or sunflower oil
- 1/2 tsp flaky sea salt
Caramelized Onion Mashed Potato Bake
By garciamoss
1. Peel potatoes; cut into 2-inch pieces
- 4 pounds baking potatoes
- 2 teaspoons salt
- 1 1/4 cups warm buttermilk
- 1/2 cup warm milk
- 1/4 cup melted butter
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1 1/4 cups freshly grated Gruyère cheese
- 1 cup chopped caramelized onion
- 2 tablespoons chopped fresh parsley
Ham, Leek and Ricotta Toaster Tarts
By garciamoss
Make the dough: Combine the flours and salt in the bowl of a food processor
- For the pastry:
- 1 cup all-purpose flour
- 1 cup spelt flour
- 1 teaspoon kosher salt
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 1 large egg
- 1 tablespoon apple cider vinegar
- 2 to 4 tablespoons ice water
- 1 large egg, whisked, to use for egg wash assembly
- For the filling:
- 1/2 cup + 1 tablespoon ricotta cheese
- 1 large egg, beaten
- 1/4 teaspoon kosher salt
- 1 tablespoon fresh snipped chives (or 1 teaspoon dried chives)
- 3 tablespoons minced parsley
- 1 tablespoon extra-virgin olive oil
- 1 small leek, thinly sliced, rinsed well, white and light green parts only (about 3/4 cups)
- 4 ounces ham or prosciutto, thinly sliced
Green Bean Bundles with Garlic Browned Butter
By garciamoss
This green bean recipe is impressive-looking but simple to make
- 1 pound thin green beans or haricot verts, trimmed
- 24 long, thin slices red bell pepper
- 8 long, thin scallions
- 2 tablespoons butter
- 2 cloves garlic, peeled
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon flaked sea salt, such as Maldon
- Freshly ground pepper to taste
Steak Diane
By garciamoss
Season steaks on both sides with 1/4 teaspoon pepper and salt
- 1 pound boneless strip steak, such as top loin or New York, 3/4 to 1 inch thick, trimmed and cut into 4 portions
- 1/4 teaspoon freshly ground pepper, plus more to taste
- 1/8 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 3 cups sliced mixed mushrooms, such as shiitake, oyster and cremini
- 1/2 cup brandy
- 1 15-ounce can reduced-sodium beef broth
- 1 teaspoon butter, softened
- 1 teaspoon all-purpose flour
- 2 teaspoons Dijon mustard
- 1 tablespoon chopped fresh chives
Mole Empanadas
By garciamoss
Empanadas are a Latin hot pocket filled with glorious flavors
- pound of fresh beer dough:
- 4 cups of sifted all-purpose flour
- 1 1/2 cups of beer (can be light or dark)
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 1/2 cups of butter
- Filling:
- 2 cups of either shredded chicken, turkey or pork in mole sauce
- 1 cup of all purpose flour
- 1 egg beaten
- 1/2 cup of sesame seeds