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Brown Butter Apple Tart

Brown Butter Apple Tart

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Crust: Coat tart pan with nonstick spray

  • Crust:
  • Nonstick vegetable oil spray
  • 1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature
  • 1 cup sugar
  • 1/4 teaspoon kosher salt
  • 1 large egg, beaten to blend
  • 2 tablespoons heavy cream
  • 2 teaspoons vanilla extract
  • 3 1/2 cups unbleached all-purpose flour
  • Filling and assembly:
  • 4 large eggs
  • 1 cup sugar
  • 1 cup (2 sticks) unsalted butter
  • 1 vanilla bean, split lengthwise
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 3 firm, tart apples (such as Pink Lady or Braeburn), peeled, cored, cut crosswise into 1/4-inch-thick rings
  • Whipped cream
  • Special Equipment:
  • An 11-inch-diameter or 11x8x1-inch tart pan with removable bottom
4.4/5 (16 Votes)

Green Beans with Bacon and Onions

Green Beans with Bacon and Onions

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Preheat oven to 350 degrees Drain beans and pat dry then add to 2 quart casserole Heat the bacon in a l...

  • 2 lbs green beans, stringed and halved
  • 4 slices of bacon, cut in half
  • 1 small onion, thinly sliced
  • 2 garlic cloves, thinly sliced ( Use 3 if you like a lot of garlic taste)
  • 2 Tablespoons of Vinegar
  • Salt and Pepper to taste
4.5/5 (13 Votes)

Asparagus-Goat Cheese Soufflés

Asparagus-Goat Cheese Soufflés

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Puffy and warm, these asparagus-goat cheese soufflés are the essence of spring

  • 1 bunch asparagus (about 1 pound), trimmed
  • 1 1/2 cups nonfat milk
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon coarse salt, divided
  • 1/4 teaspoon freshly ground pepper
  • Pinch of ground nutmeg
  • 4 large egg yolks, at room temperature (see Tips)
  • 1 1/2 teaspoons truffle oil (optional; see Tips)
  • 8 large egg whites, at room temperature
  • 1 cup crumbled or diced aged goat cheese (see Note) or Manchego cheese
4.2/5 (10 Votes)

Vegan Chocolate Mousse

Vegan Chocolate Mousse

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Puree until smooth. Serve chilled

  • 1 ripe avocado
  • 1/4 cup cocoa powder
  • 1/4 cup raw agave nectar
  • 1/4 cup almond milk
  • 1 tsp vanilla extract
4.5/5 (16 Votes)

Poblano, Garlic and Roasted Pepper Tartlets

Poblano, Garlic and Roasted Pepper Tartlets

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1. Preheat the oven to 400ºF

  • For the Crust:
  • 1 teaspoon ancho chili powder
  • 1/2 cup masa harina
  • 1/2 cup all-purpose flour
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1 egg
  • 2 to 3 tablespoons ice water
  • For the Filling:
  • 2 tablespoons olive oil
  • 1 1/2 cups chopped red onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 poblano pepper
  • 2 tablespoons cilantro, chopped
  • 1 head garlic
  • 3/4 cup heavy whipping cream
  • 3 eggs
  • Salt and pepper, to taste
4.9/5 (7 Votes)

Orecchiette with Broccoli & Italian Sausage

Orecchiette with Broccoli & Italian Sausage

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In southern Italy, this dish would likely be made with broccoli raab, but conventional broccoli is a fine alternati...

  • 1-1/4 lb. broccoli
  • Kosher salt
  • 1/4 cup extra-virgin olive oil
  • 1/2 lb. bulk hot Italian sausage, preferably with fennel seed
  • 1/2 tsp. crushed red pepper flakes
  • 3 large cloves garlic, minced
  • 1 lb.dried orecchiette pasta
  • 1/2 cup freshly grated Pecorino
4.5/5 (13 Votes)

Croque Madame Muffins

Croque Madame Muffins

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TO MAKE THE SAUCE: Melt the butter in a pan over a medium heat

  • For the Mornay (cheese) sauce:
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 3/4 cup plus 1 tbsp milk, lukewarm
  • 1/2 tsp Dijon mustard
  • 1/2 tsp nutmeg
  • 1/4 cup grated Gruyère or mature Comte cheese (or a strong hard cheese like Parmesan or mature Cheddar)
  • salt and pepper
  • 6 large slices of white bread, no crusts
  • 3 tbsp butter, melted
  • 2 1/2 oz ham, cut into cubes or thin strips
  • 6 small eggs
4.6/5 (18 Votes)

Bobby’s Lighter Chicken and Rice Casserole

Bobby’s Lighter Chicken and Rice Casserole

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Preheat the oven to 350°F

  • 1/2 pound green beans, trimmed and cut into 1-inch pieces
  • 2 teaspoons olive oil
  • 1 (8-ounce) package cremini mushrooms, sliced
  • 1 onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 (10 3/4-ounce) can condensed fat-free cream of mushroom soup
  • 3/4 cup lowfat (1%) milk
  • 2 cups cooked cubed chicken
  • 1 (8.8-ounce) package cooked long grain and wild rice
  • 1/2 teaspoon salt
  • 1/2 cup French fried onions
4.4/5 (14 Votes)

Saute Corn with Bacon Vinaigrette

Saute Corn with Bacon Vinaigrette

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For a simple dish, caramelize shallots in bacon and add corn to add extra sweetness

  • 2 ears of corn
  • 2.7 ounces (75 grams) bacon (2 thick-cut slices), chopped into corn-size pieces
  • 1.8 ounces (50 grams) shallot (1 large shallot), minced
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • .53 ounces (15 grams) basil, julienned
  • 2 teaspoons apple cider vinegar
4.4/5 (15 Votes)

Lemony Quinoa Tabbouleh Salad

Lemony Quinoa Tabbouleh Salad

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Traditional Middle Eastern tabbouleh gets a modern upgrade when “superfood” quinoa replaces the usual cracked b...

  • 1 cup uncooked quinoa (white, red or a combination of both; see tip)
  • 1-3/4 cups low-sodium vegetable broth
  • 1/2 tsp ground cumin
  • 1 cup peeled, seeded and finely diced English cucumber
  • 1 cup quartered grape tomatoes
  • 1/2 cup each finely grated carrots and chopped green onions
  • 1/2 cup finely chopped fresh parsley (see tip)
  • 1/3 cup finely chopped fresh mint
  • 2 tbsp olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp grated lemon zest
  • 1 tsp minced garlic
  • 1/2 tsp each sea salt and freshly ground black pepper
4.4/5 (10 Votes)