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Recipes
Tagliatelle with Poppy Seeds and Prosciutto
By garciamoss
Poppy seeds lend their toasty aroma to this creamy pasta dish, based on one served by chef Matthew Accarrino at SPQ...
- 2 tbsp. unsalted butter
- 2 tbsp. extra-virgin olive oil
- 2 large shallots, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. poppy seeds
- 1/2 cup white wine
- 1/2 cup buttermilk
- 1/2 cup heavy cream
- 1 lb. tagliatelle or fettuccine
- 2 oz. prosciutto, thinly sliced
- 1/2 cup finely grated Parmesan, plus more to garnish
- 4 scallions, cut into 1/2″ slices
- Juice of 1/2 lemon
Garlic & Herb Tomatoes
By garciamoss
Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer
- 3 tablespoons good olive oil
- 2 teaspoons minced garlic (2 cloves)
- 2 pints cherry tomatoes or grape tomatoes
- 2 tablespoons chopped fresh basil, plus more for garnish
- 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
- 2 teaspoons chopped fresh thyme
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Brown Butter Waffle Cake + Sorghum Meringue Buttercream
By garciamoss
For the Waffle Cake: Whisk all dry ingredients together in a large mixing bowl to combine well
- For the Waffle Cake:
- 2 1/3 cups all purpose flour
- 1 1/3 cup cake flour
- 4 teaspoons baking powder
- 2 teaspoons kosher salt
- 2/3 cups light brown sugar
- 4 large eggs, room temperature
- 12 tablespoons brown butter, cooled to room temperature
- 1/2 cup real maple syrup
- 2 cups buttermilk
- Sorghum Meringue Buttercream:
- 2 large egg whites, room temperature
- Scant 1/4 teaspoons cream of tartar
- 1/8 teaspoon salt
- 2 tablespoons sugar
- 2/3 cups sorghum syrup
- 1 cup (2 sticks) unsalted butter, room temp, cut into tablespoon-size pieces
Spaghetti Carbonara with Peas
By garciamoss
This spaghetti carbonara recipe is lower in calories and fat than a traditional spaghetti carbonara recipe, plus it...
- 8 ounces whole-wheat spaghetti
- 2 cups frozen peas, thawed
- 3 cloves garlic, minced
- 4 strips thick-cut bacon
- 2 large eggs, at room temperature (see Tip)
- 3/4 cup finely shredded Parmesan cheese, divided
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Flash Chicken Sauté with Cider and Almonds
By garciamoss
1. In a 10-inch sauté pan (preferably not nonstick) boil down the broth until it is reduced by about 2/3
- 1-1/2 cups good tasting chicken broth
- Good tasting extra-virgin olive oil
- 4 boneless and skinless chicken breasts (organic if possible)
- Salt and fresh-ground black pepper
- 6 large garlic cloves, thin sliced
- 1 cup cider vinegar
- 2 teaspoons unsalted butter
- 2 tablespoon whole salted almonds, coarse chopped
New Potatoes, Green Beans and Ham
By garciamoss
1. I cook this in a crockpot all day, but may be cooked in a dutch oven on the stove, also
- 8 red potatoes, scrubbed and halved
- 1 (16 ounce) package frozen green beans (or fresh)
- 1 large onion, cut into about eight wedges
- 2 cups ham, cut into bite sized pieces
- vegetable broth or chicken broth
- salt and pepper
Walnut-Cherry Cookie Bars
By garciamoss
1 Heat oven to 350˚F. Spray 9-inch square baking pan with cooking spray
- 1 1/4 cups coarsely chopped walnuts, toasted*
- 2 1/4 cups all-purpose flour
- 1/2 cup sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup plus 2 tablespoons butter, chilled, cut up
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups cherry preserves
- Powdered sugar for sprinkling
Malfatti
By garciamoss
Unlike gnocchi, their dumpling cousin, malfatti are more "roughly" made: hand-rolled, then crudely cut without much...
- 1 cup cooked, well-drained, chopped spinach
- 1 1/2 cups Ricotta cheese
- 1 cup Italian-seasoned bread crumbs or panko
- 2 eggs, beaten
- 1/4 cup Parmesan cheese
- 1/4 cup minced green onions
- 1 tablespoon basil, finely chopped
- 1/4 teaspoon nutmeg
- 1 clove garlic, minced or pressed
- 1/2 teaspoon salt
- Flour
- 4 tablespoons butter
- Approximately 10 sage leaves
Pork Cutlet Parmigiana
By garciamoss
With a meat mallet, pound pork into thin patties
- 2 lbs pork tenderloin, sliced into medallions
- 1 egg
- 1 cup breadcrumbs
- 1 tablespoon italian seasoning
- 4 cups spaghetti sauce
- 2 cups mozzarella cheese
- 1/2 cup parmesan cheese
- oil, to fry
Ina’s Chicken Soup With Matzo Balls
By garciamoss
To serve: Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a ...
- To serve:
- 3 (5-pound) roasting chickens
- 3 large yellow onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 stalks celery with leaves, cut into thirds
- 4 parsnips, unpeeled and cut in half (optional)
- 20 sprigs fresh parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled and cut in half crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
- 4 cups 1/4-inch-diced carrots
- 4 cups 1/4-inch-diced celery
- 1/4 cup minced fresh dill
- 1/4 cup minced fresh parsley
- Matzo Balls, (see recipe)
- Matzo Balls:
- 4 extra-large eggs, separated
- 1/2 cup good chicken stock
- 1/4 cup rendered chicken fat, melted
- 1/2 cup minced fresh parsley
- 2 teaspoons kosher salt, plus more for egg whites
- 1 cup matzo meal
- Read more at: http://www.foodnetwork.com/recipes/ina-garten/chicken-soup-recipe.html?oc=linkback