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Recipes
Giada’s Creamy Arugula and Lettuce Soup with Goat Cheese
By garciamoss
In a medium pot warm the olive oil over medium heat
- 1 tablespoon olive oil
- 1 shallot, thinly sliced
- 3/4 pound Yukon gold potatoes, peeled and diced
- 4 cups chicken or vegetable stock
- 1 cup chopped, about 2 ounces, assorted lettuce (butter, red leaf, green leaf)
- 2 cups (2 ounces) arugula or spinach leaves
- 1/4 cup cream
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Plum Tart with Tarragon Streusel
By garciamoss
Make pie dough. Place flour, sugar, cornmeal, and salt in a food processor
- Pie dough:
- 1 cup all-purpose flour
- 1/2 teaspoon sugar
- 2 tablespoons fine yellow cornmeal
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, cubed and chilled
- 2 –4 tablespoons ice water
- Tarragon Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon tarragon, roughly chopped
- 2 ounces butter, cubed and chilled
- Filling:
- 1 1/2 pounds plums, sliced into 1/2-inch pieces
- 1/3 cup sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
Indian Pudding
By garciamoss
1. Heat oven to 325°. Grease eight 4-oz
- 4 tbsp. unsalted butter, plus more for ramekins
- 5 1/2 cups milk
- 1 (2") piece ginger, peeled and finely chopped
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- 3/4 cup packed dark brown sugar
- 2/3 cup yellow cornmeal
- 1 tbsp. light molasses
- 1 tbsp. maple syrup
- 1 stick cinnamon, halved
- Vanilla ice cream, for serving
Chocolate Marquise
By garciamoss
Line an (8 x 4 x 2 in) loaf tin with clear film (saran wrap), allowing it to overlap the sides and ends
- 225 gm (8 oz) Bittersweet Chocolate
- 100 gm (4 oz) Unsalted Butter (softened or room temp)
- 175 gm (6 oz - 3/4 cup) Icing or confectioner's Sugar
- 3 Eggs (separate the yolks from the whites)
- 1/2 teaspoon instant coffee granules dissolved in 1 teaspoon of water
- For the Chocolate sauce
- 100 gm (4 oz / 1/2 cup) caster or super-fine baking sugar
- 50 gm (2oz / 1/4 cup) Cocoa Powder
Black Tea Cake with Blackberry Lime Jam & Honey Whipped Cream
By garciamoss
For the olive oil portion of this cake, make sure to use a very lightly flavored olive oil - nothing to strong ...
- Cake:
- 2 tablespoons black tea
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup milk
- 1/2 cup lime juice
- 1 3/4 cup sugar
- 3 large eggs
- 1 cup virgin olive oil
- Blackberry & Lime Jam (makes 1 cup):
- 1 lb. blackberries
- 3 tablespoons lime juice
- 1/2 cup granulated sugar
- 1 tablespoon plus 1 teaspoon cornstarch
- Honey Whipped Cream (Stablized):
- 1 teaspoon unflavored gelatin
- 4 teaspoons cold water
- 1 cup heavy cream
- 1/4 cup honey
Poached Salmon with Saffron Sauce
By garciamoss
1. Heat oven to 225. Combine saffron and 1½ cups warm water in a small bowl; set aside
- 1/8 tsp. crushed saffron threads (about 12 threads)
- 9 tbsp. unsalted butter
- 1/2 cup minced fennel bulb, fronds reserved
- 1 large shallot, minced
- 4 (6-oz.) skinless, boneless Norwegian salmon filets
- Kosher salt and freshly ground black pepper, to taste
- 24 mussels
- 1 cup white wine
- 3 tbsp. dry white vermouth
- 1 tbsp. minced fresh chives
- 1 tbsp. minced fresh flat-leaf parsley leaves
- 1 tbsp. minced fresh tarragon leaves
Homemade Sleep Salve
By garciamoss
1. Place a heatproof glass container, such as a Pyrex measuring cup or a Mason jar, inside of a small pot (I prefer...
- 3 Tablespoons extra-virgin olive oil
- 1 Tablespoon sesame oil (not toasted)
- 1 Tablespoon beeswax (either grated or pellets)
- 1/4 teaspoon lavender essential oil (15 drops)
- 1/8 teaspoon tangerine essential oil (10 drops)
- 1/8 teaspoon sandalwood essential oil (10 drops)*
- 1/8 teaspoon rosewood essential oil, optional (10 drops)
Blueberry Mousse
By garciamoss
Blend all ingredients in blender
- 2 ripe avocados, peeled and pitted
- 1 cup fresh blueberries
- 1/2 cup almond milk
- 1/4 cup agave syrup
- 2 Tablespoon coconut oil
- 1/2 teaspoon sea salt
- 1 tablespoon lemon juice
Eggplant Parmesan
By garciamoss
Eggplant Parmesan doesn’t have to include layers of deep-fried eggplant and mountains of cheese
- 2 eggplants (about 1 pound each), cut into 12 slices each
- 1 1/2 teaspoons kosher salt, divided
- 3/4 cup whole-wheat flour
- 3/4 cup liquid egg whites or 6 large egg whites
- 2 1/2 cups fine dry breadcrumbs (see Tips), preferably whole-wheat
- 3 tablespoons Italian seasoning, divided
- 4 tablespoons extra-virgin olive oil, divided
- Olive oil cooking spray
- 2 28-ounce cans crushed tomatoes (see Tips)
- 1 1/2 cups shredded part-skim mozzarella cheese, divided
- 4 tablespoons finely shredded Parmigiano-Reggiano cheese, divided
- Fresh basil for garnish
Blueberry-Lemon Sorbet
By garciamoss
Hard to believe that this sorbet helps prevent age-related memory loss and cell damage
- 3 cups fresh or frozen blueberries, thawed
- 1/2 cup water
- 2 tablespoons honey
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/8 teaspoon salt