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Recipes
Slab Pie
By garciamoss
A slab pie is simply a shallow pie that's made in a rimmed baking sheet, usually a jelly roll pan
- Slab Pie:
- All purpose flour, for dusting
- Pate Brisee (recipe below)
- 6 cups fresh sour cherries, stemmed and pitted; or 6 cups fresh mixed berries; or 7 medium peaches, cut into 1/2-inch pieces (about 8 cups)
- 1 1/4 cup granulated sugar
- 1/4 cup cornstarch
- Juice of 1/2 a lemon (about 1 tablespoon)
- 1/4 teaspoon salt
- 1/4 cup sanding sugar (or granulated sugar)
- Slab Pie Pate Brisee:
- 5 cups all purpose flour
- 1 tablespoon coarse salt
- 2 teaspoons sugar
- 1 pound (4 sticks) cold unsalted butter, cut into small cubes
- 12 to 16 tablespoons ice water
Strawberry Sour Cream Scones
By garciamoss
Preheat oven to 425°F (220°C)
- 2 cups (300g) all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 tbsp sugar
- 1/3 cup (80g) cold butter
- 1/3 cup (75ml) milk
- 1/2 cup (115g) sour cream
- 1 cup chopped strawberries
Marigold Soap Recipe with Honey and Oatmeal
By garciamoss
1. Grate the soap with the coarse side of a box grater and place it in a heatproof bowl large enough to fit over on...
- 18 oz melt-and-mold white soap
- 3 tablespoons honey
- 5 tablespoons dried marigold petals (Calendula officinalis)
- 4 tablespoons coarse oatmeal
- 10 drops bergamot, neroli or mandarin essential oil
- 1 tablespoon sweet almond or peanut oil
- Soap molds, muffin pans, or small tart pans
Smoky Flank Steak & Three Cheese Enchiladas
By garciamoss
-Preheat the oven to 350°, and have a 9” x 13” baking dish on hand
- Smoky Chipotle Enchilada Sauce:
- 1/2 – 3/4 pound flank steak
- Salt
- Black pepper
- 1/2 teaspoon ground cumin
- Olive oil
- Smoky Chipotle Enchilada Sauce, warm (recipe below)
- 12 corn tortillas (I use “Mission” brand’s “super soft” variety)
- 3 cups 3-cheese blend (cheddar, jack & mozzarella), divided use
- 1 cup organic corn
- 1/2 cup very roughly chopped fresh cilantro leaves, divided use
- 1/2 cup Cotija cheese, crumbled
- 1 tablespoon pepitas (pumpkin seeds), for garnish (optional)
- Olive oil
- 1 onion, chopped
- 2 cloves garlic, pressed through garlic press
- 3 heaping tablespoons tomato paste
- 3 (14.5 ounce) cans organic fire-roasted & diced tomatoes with green chiles
- 2 whole chipotle peppers
- 1 heaping tablespoon adobo sauce (the sauce that the chipotles are packed in)
- 1 tablespoon brown sugar
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 cup fresh cilantro leaves
Cannelloni Stuffed with Shrimp and Whiting
By garciamoss
1. Prepare the onion and garlic, all finely chopped and place in a saucepan adding a small amount of olive oil and ...
- 8 pieces of cannelloni shells
- 2 cloves of garlic
- 1 medium onion
- 1/2 lb. cleaned and peeled shrimp
- 1/2 lb. of hake or whiting, poached (see separate poaching instructions)
- 1/2 cup of butter
- 8 tablespoons extra virgin olive oil
- 1/2 cup of flour
- 1 1/2 liters of milk
- 1/4 pint of heavy cream
- Salt to taste
- White pepper
- 1 cup of grated cheese
Red Cabbage Salad with Blue Cheese & Maple-Glazed Walnuts
By garciamoss
Serve this hearty salad recipe—combining red cabbage, blue cheese and glazed walnuts—as an accompaniment to roa...
- Vinaigrette:
- 1 tablespoon crumbled blue cheese
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red-wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Salad:
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon butter
- 1 cup walnuts
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons pure maple syrup
- 8 cups very thinly sliced red cabbage
- 2 scallions, thinly sliced
- 1/3 cup crumbled blue cheese
Creamy Chicken and Mushroom Crepes
By garciamoss
Buy a rotisserie chicken from the deli counter, and use the breast meat for this recipe
- 1 teaspoon butter
- 1 cup vertically sliced onion
- 1 garlic clove, minced
- 3 cups thinly sliced baby portobello mushroom caps (about 6 ounces)
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup dry white wine
- 3/4 cup fat-free, less-sodium chicken broth
- 2 teaspoons chopped fresh thyme
- 1/4 cup crème fraîche
- 2 cups shredded roasted skinless, boneless chicken breast
- 6 (9-inch) packaged French crepes (such as Melissa's)
- Thyme sprigs (optional)
Bucatini with Butter-Roasted Tomato Sauce
By garciamoss
Preheat oven to 425°. Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and ½ tsp
- 1 28-oz. can whole peeled tomatoes
- 8 garlic cloves, peeled, crushed
- 2 anchovy fillets packed in oil
- 1/4 cup (1/2 stick) unsalted butter, cut into small pieces
- 1/2 teaspoon crushed red pepper flakes plus more for serving
- Kosher salt and freshly ground black pepper
- 12 oz. bucatini or spaghetti
- Finely grated Parmesan (for serving)
Tender Slow-Cooker Mushroom Lamb Shanks
By garciamoss
Make lamb shanks in your slow cooker for an impressive supper when you get home from work that looks like you've be...
- 3 1/2 pounds lamb shanks, excess fat removed
- 1 pound cremini mushrooms, washed and scrubbed of dirt, halved
- 1 (15-ounce) can crushed tomatoes, with juices
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 onion, chopped
- 1 small red bell pepper, sliced
- 4 cloves garlic, minced
- 1/2 cup beef broth
- 1/3 cup red wine
- 3 tablespoons tomato paste
- 1 teaspoon sugar
- 3/4 teaspoon crushed dried rosemary
- 1/2 teaspoon cinnamon
- Salt and freshly ground pepper, to taste
- Parsley, garnish
Alton's Broccoli Casserole
By garciamoss
Bring 3 quarts water to a boil in an 8-quart pot over high heat and add several heavy pinches of salt
- Kosher salt
- 1 pound broccoli, peeled stems and heads
- 1 tablespoon unsalted butter
- 12 ounces mushrooms, sliced
- 1 3-ounce package chicken-flavored ramen noodles
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- 4 ounces sharp cheddar cheese, grated, divided
- 1/3 cup blue cheese dressing
- 2 large eggs, lightly beaten
- 1/2 teaspoon kosher salt
- 1 teaspoon black pepper, freshly ground