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Recipes
Caldo de Verduras con Conchitas (Hearty Vegetable Soup with Pasta Shells)
By garciamoss
Tips~ If you want to keep the shape and texture of your pasta when adding it to soups, cook it and keep it separate...
- For soup base:
- 1 pound Roma tomatoes
- 1 to 2 serrano or jalapeño pepper, stem removed
- 1 small white onion, peeled and quartered
- 1 whole bulb of garlic (take off the cloves, but leave the skins on)
- Olive oil
- 2 cups chicken or vegetable broth
- Salt and pepper to taste
- Olive oil
- 8 cups water
- Chicken or Vegetable Base for soups
- 2 chayotes, remove pit and dice
- 4 carrots, peeled and sliced
- 2 stalks celery, sliced
- Juice and zest of 1 lemon
- Handful chopped cilantro
- 1 teaspoon oregano
- 1 teaspoon coriander
- 1 teaspoon thyme
- 2 bay leaves
- Salt and pepper to taste
- 4 red potatoes, sliced into chunks
- 2 ears of corn, sliced into niblets or you can remove the corn from the cob with a sharp knife
- 1 full cup cabbage, chopped or shredded
- 3/4 cup small pasta shells ("conchitas")
Ramp Carbonara
By garciamoss
First, prep the ramps
- 1 pound spaghetti
- 1 cup chopped pancetta
- 2 tablespoons olive oil
- 1 pound ramps
- 1/3 cup white wine
- 1/2 cup grated parmesan
- 1/4 cup grated pecornio romano
- 1/2 medium sized lemon
- 5 eggs (I used large - if you use extra large - 4 eggs)
Bourbon-Caramel Pumpkin Tart
By garciamoss
From its dramatic straight sides to its bourbon-spiked caramel and crunchy pepita toppings, this gorgeous tart make...
- For the pumpkin seeds:
- Cooking spray
- 1-1/2 tsp. light corn syrup
- 3/4 tsp. granulated sugar
- 1/8 tsp. kosher salt
- 1-1/4 oz. (1/4 cup) raw hulled pumpkin seeds
- For the crust:
- 6 oz. (1-1/3 cups) all-purpose flour, more as needed
- 6 Tbs. fine cornmeal
- 1 Tbs. granulated sugar
- 1/2 tsp. kosher salt
- 4 oz. (8 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
- 1 large egg
- 1 large egg yolk
- For the caramel:
- 1/2 cup packed light brown sugar
- 1 oz. (2 Tbs.) unsalted butter, cut into 1/2-inch pieces
- 1/2 tsp. kosher salt
- 1 cup heavy cream
- 1/4 cup bourbon
- For the filling:
- 4 oz. cream cheese, softened
- 1/3 cup packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 3/4 cup plus 2 Tbs. canned pure pumpkin purée
- 1 tsp. cinnamon
- 3/4 tsp. ground ginger
- 1/4 tsp. freshly grated nutmeg
- Pinch of kosher salt
- 1/2 cup half-and-half
Easy Vanilla Bean Custard
By garciamoss
Vanilla Bean Custard is such a refined and elegant dessert, but it also is one of the most foolproof! You can flavo...
- 3/4 cup whole milk
- 1 – 1/4 cup heavy cream
- 5 pastured egg yolks
- 1/4 cup raw honey
- 1 fresh organic vanilla bean pod
- 5 organic strawberries, sliced
Neely's Homemade Hash Browns
By garciamoss
Grate the potatoes and onion in a food processor using the grater attachment
- 2 pounds russet potatoes, peeled and cubed
- 1/2 Vidalia onion
- 3 tablespoons freshly chopped chives, plus more for garnish
- 5 slices Canadian bacon, finely chopped
- Salt and freshly ground black pepper
- 2 tablespoons butter, divided
Lemon Poppy-Seed Cake
By garciamoss
Preheat oven to 350°F
- Lemon Glaze:
- 1 1/2 cups whole-wheat pastry flour, (see Note)
- 1 cup all-purpose flour
- 1/4 cup poppy seeds,toasted (see Tip)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk, (see Tip)
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 2 tablespoons freshly grated lemon zest
- 2 tablespoons lemon juice
- 2 large eggs, at room temperature (see Tip)
- 2 large egg whites, at room temperature
- 1 1/4 cups sugar
- 3/4 cup confectioners' sugar, plus more for dusting
- 3 tablespoons lemon juice
- 1 tablespoon water
Chicken, Pepper and Corn Stir-Fry
By garciamoss
Toss the chicken with the egg white, 1 tablespoon each rice wine and cornstarch, 1 teaspoon soy sauce and 1/4 teasp...
- 3/4 pound boneless, skinless chicken thighs (about 2 large), cut into 3/4- to 1-inch pieces
- 1 large egg white
- 2 tablespoons Chinese rice wine or dry sherry
- 1 tablespoon plus 2 teaspoons cornstarch
- 5 teaspoons low-sodium soy sauce
- Kosher salt
- 1 tablespoon sugar
- Freshly ground black pepper
- 4 tablespoons peanut or vegetable oil
- 2 -inch piece ginger, sliced paper thin
- 5 scallions, whites cut into 1/2-inch pieces and greens sliced, separated
- 2 red bell peppers, sliced
- 1 cup frozen corn kernels
- Cooked brown rice, for serving
Blueberry Mango Energy Smoothie
By garciamoss
This smoothie is perfect as a quick breakfast, a post-workout snack or a healthy summertime treat
- 2 packages (6 ounces each) Driscoll’s organic blueberries
- 1 cup frozen mango chunks
- 1 cup cold orange juice
- 4 ounce silken tofu, cubed
- 1/4 cup wheat germ
- 2 tablespoons agave
- 1 cup ice cubes