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Recipes
Cold Oven Pound Cake
By garciamoss
Grease and flour a tube or bundt pan
- 5 eggs, separated
- 2 sticks salted butter
- 1/2 cup solid shortening
- 3 cups sugar
- 1 teaspoon vanilla extract
- 1 cup milk, 2% or less (do not use whole)
- 3 cups all-purpose flour
Papa a la Huancaína (Peruvian Potatoes in Spicy Cheese Sauce)
By garciamoss
1. Heat a large pot of salted water to boiling and add the potatoes
- For the Spicy Cheese Sauce (Salsa a la Huancaína):
- 8 yellow or white potatoes
- Huancaína sauce (recipe below)
- Lettuce leaves
- 2 hard-boiled eggs
- 8 large black olives, halved
- 4 tablespoons vegetable oil
- 1/2 cup chopped onion
- 3-4 yellow ají amarillo chile peppers (frozen is fine), or 1/2 cup jarred ají amarillo paste
- 2 cloves garlic, mashed
- 2 cups white farmer’s cheese (queso fresco)
- 4 soda crackers
- 3/4 cup evaporated milk
Lemon Sorbet
By garciamoss
Simple, refreshing lemon sorbet is the perfect way to end a good meal
- 1 3/4 cups water
- 2 cups sugar
- 2 cups freshly squeezed lemon juice
- 1 to 2 tablespoons lemon zest, freshly grated
Vegan Almond Butter Chocolate Mousse
By garciamoss
Simple, healthy and most importantly delicious! Everyone loves this vegan friendly chocolate mousse, even the kiddo
- 1 small avocado
- 1 tablespoon chia seeds
- 1 tablespoon maca powder
- 2 tablespoons cacao
- 1 tablespoon cacao beans
- 1 heaping tablespoon almond butter
- 1/2 cup almond milk
- Your favorite sweetener to taste, optional
Turkey, Pine Nut, and Currant Meatballs
By garciamoss
1. In a large bowl, combine first 6 ingredients (through pine nuts), 2 tablespoons Parmesan, and pepper
- 1 pound ground turkey breast
- 3/4 cup fresh breadcrumbs
- 1/4 cup dried currants
- 1/4 cup fresh basil leaves
- 2 large garlic cloves, finely chopped
- 2 tablespoons chopped pine nuts, toasted
- 4 tablespoons finely grated Parmesan cheese, divided
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons olive oil, divided
- 1 small bunch kale (tough stems discarded), chopped
- 1 (24-ounce) jar marinara sauce
Asparagus Gruyere Tart
By garciamoss
Preheat oven to 400°F. On a floured surface, roll puff pastry into a 12-by-12-inch square
- Flour, for work surface
- 1 sheet frozen puff pastry, thawed
- 5 1/2 ounces (about 2 cups) Gruyere cheese, shredded
- 1 1/2 pounds medium or thick asparagus
- 1 tablespoon olive oil
- Salt and pepper
- 1 teaspoon lemon zest (optional)
Cod in Butter Sauce
By garciamoss
In a deep, large skillet melt 1 tablespoon butter over medium heat
- 6 large sage leaves
- 1/2 lb butter plus 2 tablespoons
- 2 lbs cod fillets
- salt and pepper
- 1/2 cup clam juice (or dry white wine)
- 1/2 cup dry sherry
- 1/2 cup whole milk
- 1 tablespoon minced garlic
- 2 tablespoons minced shallots
- 1 bay leaf
- 1 tablespoon flour
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 tablespoon lemon juice
- 2 tablespoons fresh chopped parsley
Parker House Rolls
By garciamoss
Place milk in a small saucepan and bring to a simmer
- 1 1/2 cups milk
- 1 stick unsalted butter, cut into pieces, plus more for brushing
- 1/2 cup sugar
- 1 package active dry yeast
- 1/2 cup warm water
- 3 large eggs, lightly beaten
- 1 1/2 teaspoons salt
- 6 cups all-purpose flour
Grape Focaccia
By garciamoss
Don't be intimidated by homemade bread; even a beginner can master this simple baking sheet focaccia
- 1 (1/4-oz.) envelope active dry yeast
- 1 2/3 cups warm water (100° to 110°)
- 4 1/2 cups bread flour
- 1 1/2 tablespoons kosher salt
- 3/4 cup olive oil, divided
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 pound red and green grapes, halved
- Coarse salt
- Freshly ground black pepper
- Garnishes: chopped fresh rosemary, fresh thyme leaves
Sriracha Parmesan Grits with Fried Egg, Chipotle and Rosemary
By garciamoss
Place water in a small saucepan over medium heat
- 3 cups water
- 1 cup grits or coarse cornmeal
- 1/3 cup grated Parmesan cheese
- 2 tablespoons Sriracha sauce, plus more, for serving
- 1 tablespoon unsalted butter
- 1 teaspoon chili powder
- 1/4 teaspoon sea salt
- Fried egg, for serving
- Drizzle olive oil, for serving
- Dash ground chipotle pepper, for serving (may substitute smoked paprika)
- Pinch dried rosemary, for serving