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Recipes
Savory Winter Soup
By garciamoss
In a large skillet, cook beef and onions over medium heat until the meat is no longer pink
- 2 pounds ground beef
- 3 medium onions, chopped
- 1 garlic clove, minced
- 3 cans (10-1/2 ounces each) condensed beef broth, undiluted
- 1 can (28 ounces) diced tomatoes, undrained
- 3 cups water
- 1 cup each diced carrots and celery
- 1 cup fresh or frozen cut green beans
- 1 cup cubed peeled potatoes
- 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Chocolate Peanut Butter and Banana Icebox Cake
By garciamoss
In a large bowl using a handheld mixer, whisk together the peanut butter and 1/2 cup heavy cream until light and fl...
- 1/2 cup smooth peanut butter (recommended: Jiffy)
- 2 1/2 cups cold heavy cream, divided
- 1/2 cup confectioners' sugar
- 1 1/2 teaspoons vanilla extract
- 5 bananas, sliced, plus additional for garnish
- 2 (9-ounce) packages chocolate wafer cookies
Pan-Roasted Corn and Tomato Salad
By garciamoss
Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just so...
- 1/4 pound bacon, chopped
- 1 small red onion, chopped
- 4 to 6 ears corn, stripped of their kernels (2 to 3 cups)
- Juice of 1 lime, or more to taste
- 2 cups cored and chopped tomatoes
- 1 medium ripe avocado, pitted, peeled and chopped
- 2 fresh small chilies, like Thai, seeded and minced
- Salt and black pepper
- 1/2 cup chopped fresh cilantro, more or less
Bourbon-Butterscotch Pudding
By garciamoss
This complexly flavored pudding owes its smooth texture to a quick spin in the blender
- Special equipment:
- 1/4 cup (1/2 stick) unsalted butter
- 1 vanilla bean, split lengthwise
- 3/4 cup (packed) light brown sugar
- 2 1/2 cups heavy cream
- 1 cup whole milk
- 1 tablespoon bourbon or Scotch
- 1/2 teaspoon kosher salt
- 6 large egg yolks
- 1/4 cup cornstarch
- 3 tablespoon sugar
- Crème fraîche and crushed gingersnap cookies (for serving; optional)
- Eight 6-oz. ramekins or bowls
Spring Egg Drop Soup
By garciamoss
Heat oil in a large heavy pot over medium heat
- 1/4 cup olive oil
- 2 medium carrots, peeled, chopped
- 6 small spring onions, bulbs only, coarsely chopped (about 1 1/2 cups)
- 3 medium spring garlic bulbs, 1-2 garlic scapes, or 2 regular garlic cloves, thinly sliced
- Kosher salt
- 4 cups low-sodium chicken broth
- 1/2 pound asparagus, sliced on a diagonal 1/2-inch thick
- 1/4 pound sugar snap peas, sliced on a diagonal 1/4-inch thick
- 2/3 cup shelled fresh peas (from about 2/3 pound pods)
- 2 large eggs
- 1 tablespoon grated Parmesan plus more for serving
- 1/4 cup torn fresh basil leaves
- 1/4 cup torn fresh mint leaves
- 1 1/2 teaspoons (or more) fresh lemon juice
Eggs Columbian
By garciamoss
Crack the eggs into a bowl and add some salt and pepper
- 12 large eggs
- Salt and pepper
- 6 scallions, white and green parts
- Plum tomato or 1/2 of a large tomato
- 2 tablespoons olive oil
- 2 12-inch whole wheat tortillas
Sautéed Cod with Pea Cream
By garciamoss
Buttery cod is accented with a creamy pea purée and crushed mustard seeds in this scrumptious sauteed cod with pea...
- 2.5-pound boneless, skinless cod fillets, cut into 2-inch chunks
- 1 tablespoon mustard seeds, lightly crushed
- 4 tablespoons unsalted butter
- 2 shallots, finely chopped
- 3 1/2 cups fresh or frozen, thawed peas
- Kosher salt and freshly ground black pepper to taste
- 2/3 cup half-and-half
- 2 tablespoons olive oil
- roughly chopped fresh dill, to garnish
Chocolate Chip Cookie Dough Brownies
By garciamoss
Talk about divine inspiration! These heavenly brownies are out of this world
- FOR BROWNIES:
- 1/2 cup all-purpose flour
- 1 tablespoon dark or Dutch-processed cocoa powder
- 1/2 teaspoon salt
- 3 1/2 ounces (1 bar) dark or semisweet chocolate, chopped
- 1/3 cup unsalted butter, cut into cubes
- 2/3 cup light brown sugar, packed
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla
- FOR COOKIE DOUGH:
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup mini semisweet chocolate chips
- FOR CHOCOLATE GLAZE:
- 3 1/2 ounces (1 bar) dark or semisweet chocolate, chopped
- 2 tablespoons unsalted butter, cut into cubes
Chickpea Hummus
By garciamoss
1. In the bowl of a food processor, blend the chickpeas with the garlic and shallot until they form a coarse paste
- 2 cups cooked chickpeas
- 1/2 clove garlic, coarsely chopped
- 1 small shallot, coarsely chopped
- 4 drops toasted sesame oil
- Juice of 1 lemon or lime
- 1/2 teaspoon ground cumin
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh basil
- Assorted fresh vegetables, such as cucumber, celery, and carrots, cut into sticks for dipping
- Baked whole wheat pita chips
Rosca de Pascua: Argentinian Easter Cake with Jordan Almonds
By garciamoss
Prepare the dough. Combine the milk, sugar and yeast in the bowl of a stand mixer
- For the rosca:
- 3/4 cup warm milk (110 to 115 degrees F)
- 2/3 cup sugar, plus more for sprinkling
- 1 tablespoon active dry yeast
- 6 whole large eggs, well beaten
- 1 tablespoon dark rum
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Zest of 1 medium orange
- Zest of 1 small lemon
- 4 cups unbleached all-purpose flour
- 3/4 cup unsalted butter, cut into small pieces and at room temperature
- 1 whole large egg beaten with 1 tablespoon water
- For the pastry cream:
- 1 3/4 cups water
- 3/4 cup sugar
- 1 1/2 cups milk
- 6 large egg yolks
- 4 tablespoons cornstarch
- 1/2 teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- For the glaze:
- 1/4 cup water
- 1/4 cup sugar
- 2 tablespoons freshly squeezed orange juice (optional)
- Toppings:
- 1 cup sliced almonds, toasted
- Jordan almonds to garnish