Garciamoss' profile page
Recipes
Flourless Chocolate Chip Almond Cookies
By garciamoss
Preheat oven to 350 and grease 1 cookie sheet
- 1 cup almond meal
- 1/4 cup sugar
- 1/2 teaspoon baking soda
- 1 egg
- 1/4 cup chocolate chips (mini chips work best)
- 1 teaspoon vanilla extract
Meiwei Mogu Naiyou Dong Zhrou (Savory Mushroom and Pork Custard)
By garciamoss
This steamed egg custard is studded with gingery pork meatballs and topped with crispfried chanterelles
- 4 oz. ground pork
- 2 tsp. minced fresh ginger
- 1 tsp. kosher salt, plus more to taste
- 2 tbsp. peanut oil, plus more for frying
- 4 fresh shiitake mushrooms, stemmed and thinly sliced
- 10 eggs, lightly beaten
- 1 cup chicken stock
- Freshly ground black pepper, to taste
- 3 scallions, thinly sliced
- 6 oz. chanterelle mushrooms, thinly sliced
- 1 tsp. toasted sesame seeds
- 2 red Thai chiles, stemmed and thinly sliced
- 1 tsp. toasted sesame oil
Aloha Bread
By garciamoss
1. In small bowl dissolve yeast in 1/4 cup warm water, not so hot you can't touch it, just tepid warm, cover and le...
- One package .25 oz / 7 g active dry yeast
- 1/4 cup / 60 ml warm water
- 2 eggs
- 1/2 cup / 120 ml pineapple juice
- 1/4 cup / 60 ml water
- 1/3 cup / 75 g white sugar
- 1/2 tsp vanilla extract
- 1/4 cup / 55 g butter, melted
- 4 Cups / 500 g all-purpose flour
- 1/4 Teaspoon Salt (add it to the flour)
Homemade Sriracha
By garciamoss
Place peppers, garlic, sugar, and salts in your food processor and pulse until finely chopped
- 2/3 pound red jalapeños and serranos (even mix), stems removed
- 1/3 pound green jalapeños and serranos (even mix), stems removed
- 1/2 pound partially green/partially red jalapeños and serranos (even mix), stems removed
- 6 cloves garlic
- 8 tablespoons dark brown sugar
- 1 1/2 teaspoons kosher salt
- 2 teaspoons smoked sea salt
- 1/2 cup distilled white vinegar
- 3/4 teaspoon xanthan gum
Salmon With Asparagus and Chive Butter Sauce
By garciamoss
1. Lay asparagus in single layer on bottom of a large skillet
- 1 lb thick asparagus, trimmed
- 1 cup water
- salt
- 4 (6 -8 ounce) salmon fillets, skinless and 1-inch thick
- pepper
- 1/2 cup dry white wine
- 3 tablespoons unsalted butter (I have used regular)
- 2 tablespoons chopped fresh chives
- 1 lemon (cut into wedges)
Savory Kale-Bacon Biscuits
By garciamoss
Preheat oven to 450 degrees Fahrenheit
- 2 cups wheat flour
- 2 cups kale leaves, stems removed, chifonaded
- 1/2 cup bacon, cooked and crumbed
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup yogurt
- 1/3 cup melted bacon drippings or olive oil
- 1 large egg
- 1 clove garlic, minced
- 1/4 cup minced green onion
My Favorite Spinach Salad
By garciamoss
1. Place freshly washed spinach on individual plates
- 1 (6 ounce) package baby spinach leaves
- 5 hard-boiled eggs, chopped
- 1/2 lb bacon, fried and crumbled
- 1 medium red onion, thinly sliced
- 1 (12 -16 ounce) jar of your favorite refrigerated poppy seed dressing
Tapioca Cake (Kuih Bingka)
By garciamoss
Grease an 8-inch square baking pan
- 2 packet (2 lb/900g) frozen grated tapioca (cassava), thawed
- 3/4 cup sugar
- 1 1/2 cup (360ml) coconut milk
- 2 tbsp rice flour
- 2 tbsp butter, melted
- 2 tsp vanilla
Salted Peanut Butter and Jelly Blondies
By garciamoss
Whisk together 1 ¼ cups all-purpose flour, 1 tsp
- 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 large eggs
- 1 1/2 cups light brown sugar
- 3/4 cup smooth peanut butter
- 1 teaspoon vanilla extract
- 2 tablespoons strawberry jam
- 1 tablespoon chopped honey-roasted peanuts
- Flaky sea salt (such as Maldon)
Creamy Avocado Cups
By garciamoss
Peel, pit, and mash 1 avocado; set aside
- 1 avocado
- 1 tablespoon lime juice
- 1 tablespoon reduced-fat sour cream or plain yogurt
- 1/4 teaspoon ground cumin
- 1 tablespoon chopped fresh cilantro
- 12 endive leaves