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Recipes
Flourless Fudge Cookies
By garciamoss
These flourless chocolate cookies get their texture from egg whites, and their flavor from cocoa powder (which repr...
- 2 1/4 cups confectioners' sugar
- 1/4 teaspoon salt
- 1 teaspoon espresso powder, optional but good
- 1 cup cocoa powder, Dutch-process (European-style) preferred*
- 3 large egg whites
- 2 teaspoons gluten-free vanilla extract
- For darker, richer-looking cookies, substitute 1/4 cup black cocoa for 1/4 cup of the Dutch-process cocoa
Loaded Frozen Piña Colada
By garciamoss
Add the coconut milk, pineapple juice, heavy cream, maraschino cherry syrup, both rums, sugar, and ice to a ble...
- 1 cup coconut milk
- 1 cup pineapple juice
- 1/4 cup heavy cream
- Splash of maraschino cherry syrup
- 1/2 cup rum
- 1/4 cup coconut rum
- 1/4 cup white sugar
- 7 cups of ice
- Orange slices (optional garnish)
- Pineapple wedges (optional garnish)
- Maraschino cherries with stems (optional garnish)
Slow Cooker Barbacoa Beef
By garciamoss
There are very few foods that feed a large crowd with little effort
- To serve:
- 4 chipotle peppers (from a can), minced, plus all the adobo sauce it sits in
- 1 bunch cilantro, chopped
- 1 red onion, peeled and cut into large chunks
- 1 head garlic, peeled and cloves smashed
- 2 teaspoons ground cloves
- 1 tablespoon kosher salt
- Juice of 4 limes
- 1/2 cup cider vinegar
- 5 to 7 pounds beef brisket
- 4 to 6 cups beef or chicken stock
- 5 bay leaves
- Corn tortillas
- Diced onions
- Minced cilantro
- Salsa
Rice Pudding with Fresh Pears and Honey
By garciamoss
Bring rice, salt, and 1½ cups water to a boil in a medium saucepan
- 1 cup bomba or arborio rice
- 1/4 teaspoon kosher salt
- 5 cups whole milk
- 1/2 cup sugar
- 1/2 teaspoon orange-flower water
- 1 pear, sliced
- 1/3 cup chopped unsalted, roasted pistachios
- Honey (for serving)
Smoky Pork Chili with Black-Eyed Peas
By garciamoss
The moderately spicy chiles for this smoky pork and black-eyed pea chili were chosen for their flavor, not their he...
- For the sofrito
- 6 plum tomatoes, cored and coarsely chopped
- 6 medium cloves garlic, peeled
- 2 large or 3 medium jalapeños, seeded and coarsely chopped
- 1 medium yellow onion, coarsely chopped
- 1 medium red bell pepper, halved, cored, and coarsely chopped
- 1/4 cup plus 2 Tbs. red wine vinegar
- 3 Tbs. extra-virgin olive oil
- 1 Tbs. dried oregano
- Kosher salt and ground black pepper
- 2 dried ancho chiles
- 2 dried New Mexico chiles
- 2 canned chipotle chiles in adobo sauce
- For the chili
- 2 Tbs. vegetable oil
- 2-1/2 lb. ground pork
- 1 Tbs. ground cumin
- 1 tsp. chili powder
- Kosher salt
- 2 cups lower-salt chicken broth
- 4 cups fresh or thawed frozen blackeyed peas (or three 15-oz. cans, drained and rinsed)
- Sour cream, for serving
- Thinly sliced scallions, for serving
Mixed Vegetable Risotto Recipe
By garciamoss
Heat olive oil in a skillet and sauté the zucchini, eggplant, and red onion until tender, about 7-10 minutes
- 1 cup arborio (risotto) rice
- 4-5 cups vegetable stock
- 3 tbl butter
- 1/2 cup white wine
- 1/2 cup yellow onion, diced
- 3 cloves garlic, minced
- 3 tbl olive oil
- 2 zucchini, quartered lengthwise and sliced
- 1 small eggplant, diced
- 1/2 cup red onion, minced
- 2 tomatoes, quartered and thinly sliced
- 1/2 cup parmesan cheese
- 1 tbl cold Southern Swiss butter
- 1/4 cup fresh chopped parsley
- 1 tsp fresh thyme leaves
- salt and pepper
Radish, Watercress & Arugula Salad with Feta Vinaigrette
By garciamoss
Sweet, rich-flavored Marcona almonds and salty feta cheese balance the flavor of the peppery greens and radishes in...
- 1/4 cup finely crumbled feta cheese
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons white-wine vinegar
- 1 tablespoon finely chopped shallot
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 cups baby arugula
- 3 cups watercress, any tough stems removed
- 2 cups halved and sliced radishes (from 2 bunches)
- 3 tablespoons chopped fresh tarragon
- 1/4 cup coarsely chopped almonds, preferably Marcona almonds
Caramel-Chocolate Chip Cookie Bars
By garciamoss
Preheat oven to 350°. Whisk together flour, baking powder, and salt
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon table salt
- 1 1/2 cups firmly packed light brown sugar
- 3/4 cup butter, softened $
- 2 large eggs $
- 1 1/2 teaspoons vanilla extract
- 1/2 cup milk chocolate morsels
- 1/2 cup caramel bits (or 12 caramels)
- 2 tablespoons heavy cream
Pesto Lasagne
By garciamoss
Preheat the oven to 350 degrees F
- FRESH PESTO:
- Pesto, recipe follows
- Besciamella, recipe follows
- Butter, for baking dish, plus more for topping
- 1 1/2 (9-ounce) boxes no boil lasagna noodles
- 1 cup freshly grated Parmesan cheese
- 4 cups fresh basil leaves, about 4 ounces
- 1/3 cup pine nuts
- 3 cloves garlic
- 1/2 cup extra-virgin olive oil, plus more for sprinkling
- 1/4 cup freshly grated Parmesan Cheese
- 1/4 cup freshly grated Pecorino Sardo or Romano
- Kosher salt and freshly ground black pepper, to taste
- BESCIAMELLA:
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 1/2 cups whole milk
- Pinch freshly grated nutmeg
- Kosher salt and freshly ground black pepper
Dark Chocolate Avocado Mousse with Coconut Caramelized Bananas.
By garciamoss
Add the chocolate to a microwave safe bowl and microwave on 30 second intervals until melted and smooth, about ...
- Mousse:
- 4 large + very ripe avocados, peeled and pitted
- 4 ounces dark chocolate, melted and lightly cooled
- 1/4 cup dark cocoa powder (I used Hershey's Special Dark)
- 4 tablespoons honey
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon instant coffee
- 1/3 cup canned coconut milk
- Coconut Caramelized Banana:
- 4 ripe bananas, preferably ones that are still a little firm, sliced into rounds
- 2 tablespoons coconut oil
- 2 tablespoons brown sugar
- 1/4 cup coconut rum
- 1 tablespoon vanilla extract
- 2 tablespoon unsweetened (or sweetened coconut), toasted