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Recipes
Orange-Almond Upside-Down Cake
By garciamoss
Almond and orange is a classic flavor combination that never gets old
- For the topping
- 2 oz. (4 Tbs.) unsalted butter; more for the pan
- 2 small navel oranges, preferably organic
- 2/3 cup granulated sugar
- 1/2 cup sliced almonds
- For the cake
- 2/3 cup sliced almonds
- 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 4 oz. (8 Tbs.) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 tsp. almond extract
- 2 large eggs, at room temperature
- 1 cup sour cream, at room temperature
Classic Pasta Carbonara
By garciamoss
A great carbonara is about balancing the cheese, eggs, pork, and pasta
- 1 lb. dried spaghetti, linguine, or bucatini (preferably imported from Italy)
- Kosher salt
- 1/2 lb. guanciale or pancetta, cut into 1/4-inch dice
- 2 Tbs. extra-virgin olive oil
- 3 large eggs, at room temperature
- 4 oz. finely grated Parmigiano-Reggiano (about 3-1/2 cups using a rasp grater)
- Freshly ground black pepper
Curried Egg Salad Sandwich
By garciamoss
The curry adds a health-promoting antioxidant jolt to this traditional comfort dish
- 2 hard-cooked eggs, chopped
- 2 tablespoons plain Greek-style low-fat yogurt
- 2 tablespoons red bell pepper, chopped
- 1/4 teaspoon curry powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 slices rye bread, toasted
- 1/2 cup fresh spinach
- 1 orange
Masa Cakes with Spicy Slaw (Pupusas con Curtido)
By garciamoss
1. Combine vinegar, sugar, oregano, chiles, carrots, onions, and cabbage in a bowl
- 1/4 cup distilled white vinegar
- 1 1/2 tsp. sugar
- 1 tsp. oregano
- 2 chiles de árbol, crushed
- 1/2 large carrot, peeled and grated
- 1/2 yellow onion, thinly sliced
- 1/4 head green cabbage, shredded
- Kosher salt, to taste
- 2 cups masa harina
- 16 oz. grated Monterey jack
Creamy Baked Fettuccine with Asiago and Thyme
By garciamoss
Preheat the oven to 375 degrees F
- 1 pound fettuccine pasta
- 2 cups grated Asiago cheese, plus 1/4 cup
- 2 (8-ounce) containers creme fraiche
- 1 cup grated Parmesan
- 1 1/2 tablespoons fresh chopped thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Peanut Butter Pavlova
By garciamoss
Position a rack in the center of the oven for a single large pavlova, or in the upper and lower thirds for indi...
- 1 cup (7 ounces) sugar, preferably superfine
- 1 1/2 teaspoon cornstarch
- 4 large egg whites (about 1/2 cup), at room temperature
- 1 teaspoon distilled white vinegar or 1/4 teaspoon cream of tartar
- 1/2 cup well-stirred natural (preferably salted) peanut butter
- 1 cup heavy cream
- 1 teaspoon vanilla
- 1 1/2 pint fresh strawberries
Frozen Peanut Butter Bites
By garciamoss
Using an electric mixer or a whisk, beat the peanut butter and confectioners' sugar together until smooth and stiff
- 1 (18-ounce) jar creamy peanut butter
- 2 1/2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 8 ounces semi-sweet chocolate, chopped
Cider Doughnut Muffins
By garciamoss
Preheat your oven to 375° and set a rack to the middle position
- 2 cups sweet apple cider
- 1/2 cup unsalted butter, softened, plus more for pan
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1-1/2 teaspoons vanilla extract
- 2-1/4 cups all-purpose flour
- 1-1/4 teaspoons ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon table salt
Banana, Date and Cashew Smoothie with Cardamom
By garciamoss
Sweet and creamy with an exotic twist, this smoothie can double as a light dessert
- 1/4 cup raw cashews, soaked 2 to 4 hours in 1/2 cup water
- 4 Medjool dates, pitted
- 2 frozen bananas, broken into 1 inch pieces
- 2 cups ice cubes
- 1/4 to 1/2 teaspoon ground cardamom, plus more to garnish
- 1 tablespoon pure vanilla extract
- 3/4 cup water
Trinidadian Chicken and Potato Curry
By garciamoss
With a spicy kick from scotch bonnet chilies this curry is sure to heat you up from head to toe! It's packed with a...
- Marinade:
- 2 lbs chicken thighs, bone in and skin on
- 1/2 yellow onion, diced
- 3 garlic cloves, roughly chopped
- 1 Tsp. fresh thyme
- 1 Tsp. scotch bonnet pepper sauce
- 1/4 Tsp. powdered ginger
- 1/4 tsp. curry powder
- 1 Tsp. coconut oil
- 1 Tsp. cilantro, finely chopped
- 1 scallion
- Curry:
- 1 Tbsp. vegetable oil
- 1/2 yellow onion, sliced
- 3 garlic cloves, minced
- 1 1/2 Tbsp. curry powder
- 1 Tsp. amchar masala
- 1/2 Tsp. cumin
- 1/2 Tsp. salt
- 1 cup of water
- 2 potatoes, cut into large cubes