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Recipes

Creamy Spring Peas With Pancetta

Creamy Spring Peas With Pancetta

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Bring a large pot of salted water to a boil over high heat

  • Kosher salt
  • 2 cups shelled fresh English peas or thawed frozen peas (about 10 ounces)
  • 1 pound sugar snap peas, trimmed
  • 1/4 pound snow peas, trimmed and thinly sliced
  • 4 ounces pancetta, chopped
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • Juice of 1 lemon
  • Freshly ground pepper
4.3/5 (6 Votes)

Laugenbrezel (Traditional German Pretzels)

Laugenbrezel (Traditional German Pretzels)

By

MAKES 2 LARGE PRETZELS 1

  • 1 1/2 tbsp. barley malt syrup (available from Shop Organic)
  • 1 (1/4-oz.) package active dry yeast
  • 3 tbsp. unsalted butter, softened, plus more for serving
  • 4 cups flour, plus more for dusting
  • 1/4 tsp. kosher salt
  • 2 tbsp. baking soda
  • Coarse salt, for sprinkling
4.3/5 (15 Votes)

Lobster Macaroni and Cheese

Lobster Macaroni and Cheese

By

1. Heat oven to 375°. Bring a 4-qt

  • Kosher salt, to taste
  • 12 oz. hollow pasta, preferably elbow macaroni
  • 4 tbsp. unsalted butter
  • 1/4 cup flour
  • 4 cups milk
  • 11 oz. grated fontina (about 4 cups)
  • 8 oz. mascarpone (about 1 cup)
  • 3 tbsp. lobster or fish broth
  • 3 tbsp. brandy or cognac
  • 1 tsp. Tabasco
  • 1/4 tsp. freshly grated nutmeg
  • Freshly ground black pepper, to taste
  • 8 oz. cooked lobster meat, cut into 1" chunks
  • 1/3 cup minced chives
  • 2 scallions, thinly sliced crosswise
  • 2 oz. grated sharp aged white cheddar (about 1 cup)
4.3/5 (15 Votes)

Rich and Spicy Carrot Soup

Rich and Spicy Carrot Soup

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In a large saucepan heat the oil, garlic, onions, carrots and salt, and gently stir for about 5 minutes

  • 1 Tbsp olive oil
  • 2 large organic red onions chopped – about 2 cups
  • 1 kg organic carrots sliced
  • 4 cloves fresh garlic chopped finely
  • 1/2 tsp Celtic sea salt
  • 1/2 tsp of ground coriander
  • 1/2 tsp ground cumin
  • 1/8 tsp hot chilli powder
  • 4 cups strong vegetable broth (I use Massel)
  • 1/2 cup coconut cream or more to taste
  • fresh chopped coriander and parsley for garnishing
4.2/5 (6 Votes)

Mushroom Spinach Omelet

Mushroom Spinach Omelet

By

Saute onion and mushrooms Remove Beat eggs

  • 4 eggs
  • 1/2 cup mushroom, sliced
  • 1/2 cup fresh spinach
  • 1/8 cup red onion, minced
  • 4 tablespoons butter
  • 1/8 cup tomato, diced
  • 1/4 cup swiss cheese, shredded
  • 1/2 cup hollandaise sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
4.4/5 (10 Votes)

Boeuf à la Ficelle (Beef on a String)

Boeuf à la Ficelle (Beef on a String)

By

To make the bouillon: Gather together the parsley, thyme, and bay leaves, tuck them between the celery stalks, and ...

  • For the bouillon:
  • 5 parsley sprigs
  • 2 thyme sprigs
  • 2 bay leaves
  • 2 celery stalks with leaves
  • 2 tablespoons mild oil (such as grapeseed or canola)
  • 3 big veal or marrow bones
  • 1 oxtail
  • 2 big onions, unpeeled, halved
  • 1/4 teaspoon sugar
  • 5 About 5 quarts water
  • 3 leeks, dark green parts only (reserve the white and light green parts), washed
  • 2 carrots, trimmed and cut in half crosswise
  • 1 garlic head, only the loose papery peel removed, halved horizontally
  • 1 2-inch chunk fresh ginger, peeled and halved
  • 1 star anise (optional)
  • 1 teaspoon black peppercorns
  • 2 beef bouillon cubes
  • 1 tablespoon tomato paste
  • 1 tablespoon coarse salt
  • For the vegetables and beef:
  • 6 small potatoes, scrubbed and halved
  • 6 small turnips, trimmed, peeled, and halved
  • 6 carrots, trimmed, peeled, and cut crosswise into thirds
  • 1 pound celery root, trimmed, peeled, and cut into 2-inch cubes
  • Reserved white and light green parts of the 3 leeks, split lengthwise, washed, and cut into 2-inch lengths
  • 6 shallots, peeled and halved
  • 1 1-1/2-pound beef tenderloin roast, all fat removed, tied with twine (leave a long tail of string), at room temperature
  • For serving:
  • Fleur de sel or other sea salt
  • Dijon and grainy mustard, preferably French
  • Horseradish, preferably grated fresh
  • A peppermill filled with black peppercorns
4.5/5 (4 Votes)

Soy-Braised Short Ribs with Shiitakes

Soy-Braised Short Ribs with Shiitakes

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Place a rack in lower third of oven; preheat to 325°

  • 3 tablespoons vegetable oil, divided
  • 4 pounds cross-cut beef short ribs (flanken style), about 1 1/2-inch-thick, cut into 2-bone pieces
  • Kosher salt and freshly ground black pepper
  • 3/4 pound shiitake mushrooms, stems chopped, caps sliced, divided
  • 1 bunch scallions, whites chopped, greens thinly sliced, divided
  • 1 1-inch piece peeled ginger, thinly sliced
  • 2 cups (or more) low-sodium beef or chicken broth
  • 1/2 cup reduced-sodium soy sauce
  • 1/3 cup dry sake
  • 1/4 cup (packed) dark brown sugar
  • 3 whole star anise
  • 1 cinnamon stick
  • 8 ounces wide rice noodles, cooked according to package directions
4.6/5 (5 Votes)

Grilled Ginger-Sesame Chicken Salad

Grilled Ginger-Sesame Chicken Salad

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Marinade: Whisk together the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, and salt to make th...

  • Marinade and dressing:
  • 1/4 cup soy sauce
  • 3 Tbsp fresh ginger, peeled and finely chopped
  • 1/4 cup canola oil
  • 2 Tbsp hoisin sauce
  • 1 Tbsp sesame oil
  • 1 tsp sriracha sauce
  • 1 tsp kosher salt
  • 2 large chicken breasts, boneless and skinless
  • 1/4 cup red wine vinegar
  • 1/4 cup finely chopped green onions (white and green parts)
  • Salad:
  • 1 lb Napa cabbage, very thinly sliced
  • 2 carrots, grated
  • 3 green onions, thinly sliced and cut on the diagonal
  • 2/3 cup freshly cut cilantro leaves, coarsely chopped
  • 1/2 cup slivered almonds, dry toasted
  • 1 tsp white sesame seeds, toasted
  • 1 tsp black sesame seeds, toasted.
4.6/5 (20 Votes)

BLT Bites with Avocado Cream

BLT Bites with Avocado Cream

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Warm the olive oil in a large skillet over medium heat

  • For the bites:
  • 2 tablespoons extra-virgin olive oil
  • 1 baguette, sliced into 1-inch thick pieces
  • 4 ounces bacon (about 5 strips)
  • 3 medium ripe tomatoes, cut into round slices
  • 1/2 cup tightly packed spinach (or other hearty green)
  • For the avocado cream:
  • 1/2 ripe avocado
  • 2 tablespoons plain yogurt
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon kosher salt
  • Few grinds freshly-ground black pepper
4.8/5 (8 Votes)

Sizzling Pork Sisig

Sizzling Pork Sisig

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For the braised pork: Combine the soy sauce, vinegar, salt, sugar, peppercorns, garlic, pig ear, jowl, snout and to...

  • BRAISED PORK:
  • 1 cup Filipino soy sauce
  • 1/2 cup coconut vinegar
  • 3 tablespoons salt
  • 1 1/2 tablespoons sugar
  • 1 teaspoon whole peppercorns
  • 10 cloves garlic
  • 1 pig ear
  • 1 pork jowl
  • 1/2 pork snout
  • 1/2 pork tongue
  • PORK SISIG:
  • 1 tablespoon ginger, chopped
  • 5 cloves garlic, chopped
  • 4 bird's eye chile peppers, chopped
  • 1 onion, diced
  • 1/4 cup Filipino soy sauce
  • 2 tablespoons calamansi juice
  • 2 tablespoons coconut vinegar
  • 4 eggs
  • 4 servings rice, cooked
4.3/5 (6 Votes)