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Recipes
Artichoke Heart Salad
By garciamoss
If you find fresh artichokes during the summer, it's worth using them for this salad, or use artichoke hearts prese...
- Ingredients for the salad:
- 12 large artichokes, or 12 artichoke hearts in oil
- A squeeze of lemon or lime juice
- 1/2 red onion, finely chopped
- A handful of mâche or Little Gem lettuce leaves
- 1 limo chile, very finely chopped
- A few roughly torn cilantro leaves or micro cilantro
- Ingredients for the dressing:
- Juice of 2 limes
- 4 Tbsp. olive oil
- 1/2 tsp. coriander seeds, lightly crushed
- 1/2 tsp. mustard seeds, lightly crushed
- 3/4-inch / 2-cm piece fresh ginger, peeled and sliced
- 2 cloves garlic, crushed
- 1/4 rocoto chile, diced
- Salt and freshly ground black pepper
Calas (Fried Rice Fritters)
By garciamoss
MAKES ABOUT 2 DOZEN 1. Whisk together flour, baking powder, cinnamon, and salt in a bowl; set aside
- 1 cup flour
- 2 1/2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. kosher salt
- 1/2 cup sugar
- 2 tsp. vanilla extract
- 3 eggs
- 1 1/2 cups cooked long-grain white rice, at room temperature
- Peanut oil, for frying
- Confectioners' sugar, for dusting
- Cane syrup, honey, or molasses, for serving (optional)
Vegan Chocolate & Almond Butter Fudge
By garciamoss
This recipe is not only delicious and decadent but it's also good for you and super simple! It only takes five minu
- 1 cup coconut oil
- 1 cup almond butter (you can also use unsalted crunchy peanut butter)
- 2 cups raw cacao
- 1 cup dates (pitted)
- 1 to 2 pinches of unrefined sea salt
Favorite fudge birthday cake
By garciamoss
Preheat the oven to 350°F
- Cake
- 2 cups (14 ounces) sugar
- 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
- 2 tablespoons (3/8 ounce) Instant ClearJel® or cornstarch
- 3/4 cup (2 1/4 ounces) Double-Dutch Dark Cocoa or Dutch-process cocoa
- 2 teaspoons baking powder
- 2 teaspoons espresso powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs
- 3/4 cup (5 1/4 ounces) vegetable oil
- 2 teaspoons vanilla extract
- 1 1/4 cups (10 ounces) water
- Filling
- 12 ounces semisweet chocolate
- 6 ounces cream (light, whipping, or heavy) or milk, or a combination*
- flavors of your choice (see filling directions below)
- Hint: Since you need 4 ounces of cream for the icing, and you’ll most likely buy an 8-ounce container, use 4 ounces cream in the filling supplemented with 2 ounces of milk.
- Icing
- 8 ounces semisweet chocolate
- 4 ounces cream (light, whipping, or heavy)
Eggplant Baked Pasta (Riggidanella)
By garciamoss
Prepare the eggplants by cutting off their tops and slicing them lengthwise (about 1/3 inch or 1 centimeter thi...
- 2 medium-sized eggplants
- Salt
- 1 garlic clove, chopped finely
- 1 bottle (750 milliliters, or about 25 ounces) tomato purée (tomato passata)
- 1 small piece of dried chile, chopped finely (or 1 teaspoon dried chile flakes)
- A handful of basil leaves
- 1 pound (500 grams) rigatoni, maccheroni, mezze maniche, or other similar short pasta
- 2 cups (500 milliliters) milk, warmed
- 3 1/2 tablespoons butter
- 1/3 cup all-purpose flour
- Olive oil for frying
Chiles en Nogada (Picadillo Filled Poblanos with a Creamy Pecan Sauce)
By garciamoss
Homemade picadillo filling in poblano peppers, fried with an egg batter and served with a homemade nogado or pecan ...
- FILLING:
- 6 large chiles poblanos, roasted
- 1 plantain (platano macho) *the plantain should be yellow with a little hint of green, but not black
- Olive oil
- 1/2 pound ground chuck
- 1/2 pound ground pork
- Salt to taste
- 1/2 teaspoon pepper
- 1/2 teaspoon granulated garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1 teaspoon cumin
- 1 teaspoon Mexican oregano, crushed
- 1/2 cup diced red onion
- 2 cloves garlic, minced
- 1 to 2 chipotles in adobo, minced
- 2 Roma tomatoes, diced
- 1 tomatillo, diced
- 1/3 cup diced green apple (I used granny smith)
- 1/3 cup diced pear
- 1/3 cup diced peach
- 1/3 cup raisins
- 1/2 cup low-sodium beef or chicken broth
- NOGADA SAUCE:
- 3/4 cups pecans
- 1/4 cup blanched almonds
- 3/4 cup milk
- 6 ounces cream cheese
- 1/2 cup Mexican crema or sour cream
- 3 teaspoons sugar or to taste
- 1/3 teaspoon white pepper
- Pinch of ground cinnamon
- Salt to taste
- EGG BATTER:
- 6 large eggs
- 1/3 to 1/2 cup all-purpose flour
- Oil for frying (canola or vegetable)
- GARNISH:
- 1/2 cup pomegranate seeds
- 1/4 cup parsley or cilantro, chopped
Perfect Fish Tacos
By garciamoss
A taco dream come true: crispy, light-as-air fried fish, balanced by a creamy slaw and fiery, cooling, and crunchy ...
- Assembly:
- 2 pounds skinless red snapper or other mild white fish fillets
- 1 cup all-purpose flour
- 1 cup white rice flour
- 2 teaspoons kosher salt
- 2 cups club soda
- Vegetable oil (for frying; about 8 cups)
- 16 small corn tortillas (32 if you would like to use 2 per taco)
- Cabbage and Jicama Slaw, Fresno Chile Hot Sauce, and sliced Pickled Jalapeños (for serving; click for recipes)
- Sliced avocado, cilantro leaves with tender stems, and lime wedges (for serving)
- Special equipment:
- A deep-fry thermometer
G. Garvin’s Apple Tart With Caramel Sauce & Vanilla Ice Cream
By garciamoss
Warm pastry with thinly sliced apples, drizzled with caramel sauce, and finished with vanilla ice cream
- One half of a 17.3 ounce package frozen puff pastry sheets
- Three small Granny Smith apples
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 1 to 2 tablespoons butter, cut into pieces
- Vanilla ice cream
- Caramel sauce (ingredients below)
- One and a half cups sugar
- 1/4 cup water
- 1 cup whipping cream
- 1 tablespoon unsalted butter
Tater Tot Nachos
By garciamoss
1. Preheat the oven to 425°
- 1 bag 1 bag Tater Tots
- 2 teaspoons 2 teaspoons oil
- 1/2 1/2 red onion, diced
- 1 1 garlic clove, minced
- 1/2 pound 1/2 pound fresh chorizo sausage
- 1 cup 1 cup grated cheddar cheese
- 1 1/2 cups 1 1/2 cups grated Monterey Jack cheese
- 4 4 green onions, thinly sliced
- 4 tablespoons 4 tablespoons chopped cilantro
- Sour cream
- Salsa verde
Herb-Crusted Chicken With Kale and Pan-Dripping Croutons
By garciamoss
Heat oven to 450° F. Toss the chicken, garlic, rosemary, oil, lemon zest, lemon quarters, ¾ teaspoon salt, an...
- 4 pounds bone-in, skin-on chicken pieces
- 2 cloves garlic, finely chopped
- 2 tablespoons chopped fresh rosemary leaves
- 2 tablespoons olive oil
- 1 teaspoon finely grated lemon zest plus 2 whole lemons, quartered
- kosher salt and black pepper
- 4 thick slices country bread, torn into 1- to 2-inch pieces
- 4 cups baby kale