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Recipes
Fettuccine with Shiitake Mushrooms & Basil
By garciamoss
Per serving: 311 calories; 11 g fat (3 g sat, 6 g mono); 9 mg cholesterol; 44 g carbohydrates; 0 g added sugars; 13...
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 2 ounces shiitake mushrooms, stemmed and sliced (1 1/2 cups)
- 2 teaspoons freshly grated lemon zest
- 2 tablespoons lemon juice, juice
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 8 ounces whole-wheat fettuccine, or spaghetti (see Ingredient note)
- 1/2 cup freshly grated Parmesan cheese, (1 ounce)
- 1/2 cup chopped fresh basil, divided
Lekach (Honey-Spice Cake)
By garciamoss
Perfumed with honey and citrus, this spiced cake is a classic at Jewish holiday tables
- Butter, for greasing pan
- 2 3/4 cups flour, plus more for pan
- 1 tablespoon ground cinnamon
- 2 teaspoons ground allspice
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup sugar
- 6 eggs, separated
- 1 cup canola oil
- 1 cup honey
- 1/4 cup fresh orange juice
- 2 tablespoons orange zest
- 2 tablespoons Grand Marnier
- 1 1/2 cups confectioners' sugar
Scrambled Eggs With Smoked Salmon, Spinach, and Chives
By garciamoss
This protein-packed wake-up call is full of the heart-healthy good fats—omega-3s
- 1 tablespoon olive oil
- 5 large eggs
- 1/4 teaspoon freshly ground black pepper
- 3 ounces thinly sliced smoked salmon, diced
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese, diced
- 1 cup chopped fresh spinach
- 3 whole wheat English muffins, split and toasted
- 1 tablespoon chopped chives (optional)
Salsa Chicken Parmesan
By garciamoss
1. Preheat broiler to high for 5 minutes
- For the Peppers and Chicken:
- 2 large poblano peppers
- 2 large boneless chicken breasts, butterflied and pounded out to 1/2-inch thick (1 1/2 pounds)
- Salt
- Pepper
- For the Salsa:
- 5 Roma tomatoes, roughly chopped
- 2 tablespoons olive oil
- 1/2 cup white onion, diced
- 1 serrano or jalapeño pepper, minced
- 1 red Fresno pepper, minced
- if you can't find a Fresno, just use 2 of the other peppers
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- Juice of 1/2 lime
- 1 teaspoon chile ancho powder
- 1/2 teaspoon cumin
- 1/4 teaspoon pepper
- Salt to taste
- 1/4 cup cilantro, chopped, plus more for garnish
- Seasoned Flour:
- 2/3 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Egg wash:
- 2 eggs, lightly beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon hot sauce
- Bread crumbs
- 1/2 cup seasoned bread crumbs
- 1/2 cup panko bread crumbs
- 1/2 cup grated Parmesan
- 1/2 teaspoon crush Mexican oregano
- You will also need:
- 1 cup olive oil
- 1/2 cup shredded mozzarella
- 1/2 cup shredded Monterey jack
- combine the cheese in a bowl, set aside
High-Rise Herb Biscuits
By garciamoss
1. Adjust oven rack to upper-middle position and heat oven to 450 degrees
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 6 tablespoons unsalted butter, 3 tablespoons chilled and cut into 1/2 inch pieces, 3 tablespoons melted
- 1/2 cup shredded dill Havarti cheese
- 1/2 cup grated Parmesan cheese
- 3/4 cup whole milk cottage cheese
- 1/2 cup whole milk
- 1 tablespoon chopped fresh dill leaves
- 2 teaspoons lemon juice
Steak Sandwiches with Spicy Horseradish Mayonnaise
By garciamoss
A touch of cayenne adds an extra kick to the horseradish mayonnaise in this hearty sandwich
- 1/2 medium red onion (halved lengthwise, with root end intact)
- 1 tsp. olive oil
- Kosher salt and freshly ground black pepper
- 1 1-1/4 lb. flank steak
- 4 large sandwich rolls, split
- 1/2 oz. finely grated Parmigiano-Reggiano (1/2 cup using a rasp grater)
- 1/4 cup mayonnaise
- 3 Tbs. prepared horseradish
- 1/4 tsp. cayenne
- 2 cups loosely packed mixed spring greens (about 2 oz.)
Crab Cake Benedict with Old Bay Hollandaise on Johnnycakes
By garciamoss
Bobby Flay's brunch takes a culinary trip to New England and features some of the region's best local ingredients
- CRAB CAKES:
- 1/2 cup mayonnaise
- 2 heaping tablespoons prepared horseradish, drained
- 2 tablespoons Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon chile de arbol or cayenne powder
- Salt and freshly ground black pepper
- 1 1/2 pounds jumbo lump crab meat, picked over
- 2 to 3 tablespoons plus 2 cups quick-mixing flour, such as Wondra
- flour
- 2 green onions, green and pale green parts thinly sliced
- JOHNNY GRIDDLE CAKES:
- 1 cup all-purpose flour
- 1/2 cup plus 1 tablespoon fine yellow or white cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 3/4 cup whole milk
- 2 teaspoons clover honey
- 2 large eggs, separated
- 2 tablespoons unsalted butter, melted and cooled, plus 1/4 cup more
- for frying
- "OLD BAY" HOLLANDAISE:
- 1 tablespoon ground bay leaves
- 2 1/2 teaspoons celery salt
- 1 1/2 teaspoons dry mustard
- 1 1/4 teaspoons freshly ground black pepper
- 1 teaspoon paprika
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon fresh lemon juice
- 3 large egg yolks, lightly beaten
- 1 1/2 sticks unsalted butter, melted until foamy
- 1 teaspoon kosher salt
- Canola oil, for frying crab cakes
- Fresh parsley leaves, for garnish
Pork Medallions with Chickpeas and Cabbage
By garciamoss
Position a rack in the center of the oven and heat the oven to 425°F
- 2 1-lb. pork tenderloins
- Kosher salt and freshly ground black pepper
- 2 Tbs. unsalted butter
- 1 Tbs. extra-virgin olive oil
- 1 medium yellow onion, halved lengthwise and thinly sliced crosswise
- 1/2 small head Savoy cabbage, thinly sliced (6 to 7 cups)
- 2 cups Chickpeas with Bay Leaves and Herbs, plus 1/2 cup reserved cooking liquid
- 6 thin slices prosciutto di Parma (3-1/2 oz.)
- 6 oz. coarsely grated Italian fontina (about 2 cups)
End-of-the-Week Vegetable Curry
By garciamoss
Cook the onion in peanut or olive oil, adding salt as soon as you add the onion
- 1/2 onion, cut into large dice
- Peanut oil or olive oil
- Salt
- 1/2 teaspoon, combined, ground turmeric, ground cardamom, and ground cumin
- 1/2 teaspoon flaked chile; if you have a whole, fresh chile, mince it and us instead
- 1/2 cup cooked chickpeas or black-eyed peas, canned or cooked from dried
- 1/2 to 1 can coconut milk
- 1 cup other liquid (chicken stock, strange liquid requisitioned from cooking vegetables, or water)
- 2 or 3 pieces lemon rind
- Optional: 1 teaspoon Thai or Vietnamese fish sauce
- 2 cups cooked vegetables
- 1/2 cup toasted peanuts
- Fresh lemon juice
- Fresh mint or basil leaves
Bacon and Egg Lyonnaise Sandwich
By garciamoss
Cook bacon, stirring occasionally, in a large nonstick skillet over medium-high heat until brown and crisp, 10–12...
- 4 slices thick-cut bacon, cut into 1/2-inch pieces
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon kosher salt, plus more
- 1 tablespoon unsalted butter, plus more for buns
- 4 brioche buns
- 4 large eggs
- Freshly ground black pepper
- 2 small heads of frisée
- 1/3 cup crumbled Gorgonzola