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Recipes
Fresh Ricotta
By garciamoss
Bring milk, cream, and salt to a boil in a medium saucepan
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon kosher salt
- 2 tablespoons fresh lemon juice or distilled white vinegar
Quick Hollandaise Sauce
By garciamoss
You will use a blender for making this sauce
- 3 egg yolks
- 2 tbsp. lemon juice
- 1/4 tsp. salt
- Dash of crushed red pepper
- 1/2 cup of unsalted butter
Goji Berry Tropic Smoothie
By garciamoss
Place all the ingredients in a blender and puree until smooth
- 1 banana
- 1 mango, peeled and diced
- 1 orange, peeled
- 1 cup pineapple chunks
- 1 lime, peeled
- 1/2 cup goji berries
- 1/2 cup coconut milk or your favorite milk
- 1/4 cup plain Greek yogurt
Mango Bellinis
By garciamoss
1. Place the sugar in a small, shallow bowl
- 1/3 cup sugar
- 1 lime, cut into 8 wedges
- 3 cups Prosecco or sparkling wine, chilled
- 2 cups mango nectar, chilled
Spiced Pumpkin Cookies With Maple Pecan Glaze
By garciamoss
Combined with cinnamon, maple syrup, and pecans, the flavor of these cookies is just right for a healthy Thanksgivi...
- Ingredients for cookies:
- 1 cup coconut flour
- 1/4 cup ground flaxseed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/2 cup pureed pumpkin
- 2 eggs
- 1 cup unsweetened coconut milk (or almond milk)
- 2 tablespoons coconut oil
- 1/2 cup grade B maple syrup
- 1 teaspoon vanilla extract
- Ingredients for glaze:
- 6 large pitted dates
- 1/4 cup water
- 2 tablespoons grade B maple syrup
- 2 tablespoons coconut oil
- 1/3 cup raw pecans
- 1 teaspoon vanilla extract
- Pinch of sea salt
Massaman Curry Paste
By garciamoss
Most of these ingredients can be found at Asian markets or in the Asian section of the supermarket
- Special equipment:
- 12 dried bird chiles
- 11 cloves garlic, peeled
- 3 lemongrass stalks, tough outer layers removed, thinly sliced
- 1 medium shallot, thinly sliced
- 1 1 1/2” piece peeled galangal or ginger, thinly sliced
- 1 tablespoon vegetable oil
- 6 whole cardamom pods
- 6 whole cloves
- 1 1” piece cinnamon stick
- 2 tablespoons coriander seeds
- 2 teaspoons cumin seeds
- 1/2 cup cilantro root and/or stems
- 1/4 cup salted, dry-roasted peanuts
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon kosher salt
- A spice mill or a mortar and pestle
Zucchini Chile-Cheddar Mash
By garciamoss
This recipe for mashed zucchini with chiles and Cheddar embraces zucchini’s tendency to become very soft when coo...
- 1 tablespoon canola oil
- 1 1/4 pounds zucchini (2-3 medium), halved lengthwise and sliced
- 1 medium onion, chopped
- 1 4-ounce can diced green chiles, drained
- 1/4 teaspoon salt
- 1/2 cup grated extra-sharp Cheddar cheese
Churros con Chocolate
By garciamoss
Combine the milks and sugar in a medium saucepan and bring to a simmer over low heat
- For the churros:
- 4 cups whole milk
- 1 (12-ounce) can evaporated milk
- 20 whole allspice berries
- 4 whole cloves
- 2 tablespoons ground piloncillo, or to taste, depending on the chocolate
- 1 tablespoon vanilla extract or 1/2 vanilla bean, halved lengthwise*
- 8 ounces bittersweet chocolate (about 71%), coarsely chopped.
- 1/3 cup butter
- 4 teaspoons salt
- 1/3 cup dark rum
- 4 cups unbleached, all-purpose flour
- 2 cups of sugar
- 1 tablespoon ground cinnamon
- 2 quarts canola oil for frying
- Whole cane sugar also known as panela and sold in Latin American markets.
Tomatillo Ranch Chicken
By garciamoss
Blend together mayo, buttermilk and next five ingredients
- 1 cup mayo
- 1/2 cup buttermilk
- 1 package buttermilk ranch dressing mix
- 2 1/2 teaspoons garlic
- 1 cup cilantro
- 3 tomatillos, husked and chopped
- 1/2 teaspoon lime juice
- 3-6 boneless skinless chicken breasts
Penne with Asparagus, Shiitake, and Pancetta
By garciamoss
Fresh lemon zest and juice brighten this springtime pasta and enhance the asparagus flavor, while earthy shiitake a...
- Kosher salt
- 12 oz. dried penne rigate
- 1/4 cup extra-virgin olive oil
- 1 medium lemon, finely grated to yield 1 tsp. zest; squeezed to yield 3 Tbs. juice
- 3/4 oz. thinly sliced pancetta, about 6 slices
- 12 oz. fresh shiitake, stemmed and sliced 1/4 inch thick (6 cups)
- 3 medium cloves garlic, minced
- 1 lb. medium-thick asparagus, trimmed and cut on the diagonal into 2-inch pieces
- 3 oz. coarsely grated Parmigiano-Reggiano (3/4 cup); more, shaved, for serving
- 1 Tbs. thinly sliced fresh chives
- Freshly ground black pepper