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Recipes
Pumpkin Hummus
By garciamoss
Pumpkin loves garbanzo beans–the proof is in the hummus
- 1 (15-ounce) can garbanzo beans
- 4 tablespoons tahini
- 4 tablespoons pureed pumpkin
- 1/4 cup olive oil
- 1/2 teaspoon sea salt
Very Green Lentil Soup
By garciamoss
Lentils seem to go with just about anything, and here they play well with a collection of greens and some cumin and...
- 2 tablespoons extra-virgin olive oil, plus more for garnish
- 2 large yellow onions, chopped
- 1 1/4 teaspoons salt, divided
- 2 tablespoons plus 4 cups water, divided
- 1 cup French green (Le Puy) or brown lentils
- 8 large green chard leaves
- 1 medium Yukon Gold potato, scrubbed
- 12 cups gently packed spinach (about 10 ounces), any tough stems trimmed
- 4 scallions, cut into 1-inch pieces
- 5 cups vegetable broth, store-bought or homemade
- 2 cups chopped broccoli
- 1 tablespoon cumin seeds, lightly toasted and ground (see Tip)
- 1/2 teaspoon ground coriander
- 1 cup chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 1/2 jalapeño pepper, minced
- Freshly ground pepper to taste
- 1 tablespoon fresh lemon juice, or more to taste
- Crumbled feta cheese for garnish
Tomato, Cucumber, Purslane Salad
By garciamoss
Combine all ingredients in a serving bowl
- 1 large cucumber, peeled, quartered lengthwise, seeds removed and discarded, then chopped
- 1 medium tomato, chopped
- 1 bunch purslane, thick stems removed, leaves chopped, resulting in about 1/2 cup chopped purslane
- 1 minced seeded jalapeno chile pepper
- 2-3 Tbsp fresh squeezed lemon juice
- Salt to taste
World's Best Malted Milkshake
By garciamoss
Place all ingredients into the Vitamix container in the order listed and secure lid
- 1/4 cup (60 ml) cold milk
- 1/4 cup (60 ml) chocolate syrup
- 3 cups (390 g) vanilla ice cream
- 1/4 cup (28 g) malted milk powder
Blackberry Lemon Thyme Crostatas
By garciamoss
1. Preheat the oven to 375°F
- To shape and finish the crostadas:
- Flaky but Tender Pastry Dough, formed into a flattened rough rectangle, about 4 x 6 inches, and chilled for at least 2 hours
- 3/4 cup (5 1/4 ounces/150 grams) sugar
- 3 tablespoons cornstarch
- 1 tablespoon plus 1 teaspoon all-purpose flour
- 2 teaspoons chopped fresh lemon thyme or regular thyme leaves
- 1/2 teaspoon grated lemon zest
- 1 vanilla bean
- 1 1/2 pounds (about 2 pints/680 grams) blackberries
- 1/2 cup starch water
- 3 tablespoons (1 1/2 ounces/43 grams) heavy cream
- 3 tablespoons (1 1/2 ounces 43 grams) sugar
Lasagne Alla Bolognese
By garciamoss
Preheat the oven to 375 degrees F
- BOLOGNESE SAUCE:
- Butter, for the pan
- 1/2 batch Bolognese Sauce, recipe follows
- 1 1/2 (9-ounce) boxes no-boil lasagne noodles
- Besciamella, recipe follows
- 3/4 cup grated Parmesan, plus more for serving
- Extra-virgin olive oil, for serving
- 5 tablespoons olive oil
- 1 red onion, medium chop
- 3 carrots, medium chop
- 3 celery stalks, medium chop
- 5 ounces pancetta, cut into small cubes
- 1/2 teaspoon crushed red pepper flakes
- 2 handfuls fresh flat-leaf parsley, leaves picked and chopped
- 1 pound ground beef
- 1 pound ground pork
- 1 pound ground veal
- 1 cup red wine
- 3 (28-ounce) cans pelati tomatoes*
- Kosher salt and freshly ground black pepper
- 1 cup whole milk
- 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
Homemade Pop Tarts
By garciamoss
Place the flour, butter, sugar, and salt in a food processor and pulse a couple of times until the butter is pea-si...
- For the pastries:
- 1 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1 pinch salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cold egg, beaten
- 1 tablespoon cold water (optional)
- 8 tablespoons jam or preserves
- 2 tablespoons milk or beaten egg, for brushing the top of the pastries
- For the topping:
- 1 cup powdered sugar
- 2 teaspoons hot water or milk
- Sprinkles, to decorate
Mitzi's Chicken Fingers
By garciamoss
1. Make the dipping sauce: In a medium bowl, whisk together the mayonnaise with the honey, dill, mustard powder, an...
- FOR THE DIPPING SAUCE:
- 1 1/2 cups mayonnaise
- 1/4 cup honey
- 2 tbsp. roughly chopped dill
- 2 tbsp. fresh lemon juice
- 1 tbsp. dry mustard powder
- Kosher salt and freshly ground black pepper, to taste
- FOR THE CHICKEN FINGERS:
- 2 lb. boneless, skinless chicken breasts, cut into 3"-long-by-1"-wide strips
- 1 tbsp. sugar
- 1 tbsp. kosher salt
- 1 tbsp. freshly ground black pepper
- 1 1/2 tsp. garlic powder
- 1 tsp. paprika
- 1 tsp. dry mustard powder
- 1 cup flour
- 4 eggs, lightly beaten
- 3 cups finely ground fresh breadcrumbs or panko
- Canola oil, for frying
Sweet Potato Gratin
By garciamoss
Preheat oven to 400°. Cut sweet potatoes and russet potatoes into 1/8-inch-thick slices, using a mandoline or shar...
- 2 large sweet potatoes (about 2 lb.)
- 2 large russet potatoes (about 1 3/4 lb.)
- 1 1/2 cups heavy cream, divided
- 1 1/2 teaspoons table salt
- 1 1/2 cups (6 oz.) shredded Gruyère cheese, divided
Thick and Chewy Peanut Butter Chocolate Chip Bars
By garciamoss
Position a rack in the middle of the oven and preheat the oven to 350 degrees F
- ounces)