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Recipes
Black Forest Trifle
By garciamoss
Make the cake: Position a rack in the middle of the oven and heat the oven to 350°F
- For the cake:
- 2 oz. semisweet chocolate, chopped
- 1 oz. unsweetened chocolate, chopped
- 5 oz. (1 cup plus 2 Tbs.) unbleached all-purpose flour
- 1/2 oz. (2 Tbs.) unsweetened Dutch-processed cocoa powder
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. table salt
- 3 oz. (6 Tbs.) unsalted butter; softened at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1/2 cup sour cream
- 1/3 cup strong brewed coffee
- For the cherries and kirsch syrup:
- 15 or 16-oz. can pitted sweet cherries in heavy or extra heavy syrup
- 1/4 cup kirsch (cherry brandy)
- Granulated sugar to taste
- For assembling the trifle:
- 3 cups cold heavy cream
- 1/2 cup granulated sugar
- 1 Tbs. kirsch
- 1 cup semisweet chocolate shavings (from a 3- to 4-oz. block of chocolate)
Conchas with Honey
By garciamoss
For spongy dough: In a medium sized bowl, combine all ingredients and mix until it becomes elastic and gummy
- For spongy dough:
- 1 tablespoon honey
- 1/4 cup whole milk
- 1/4 cup bread flour
- 1 teaspoon dry yeast
- For main dough:
- 3/4 cup honey
- 1/2 cup spongy dough
- 1 1/4 teaspoon dry instant yeast
- 1/2 cup water
- 2 eggs
- 2 teaspoon vanilla extract
- 2 3/4 cups bread flour
- 1 1/8 teaspoon salt
- 1/2 cup malted milk powder
- 3 tablespoons butter, softened
- For sweet dough topping:
- 8 oz honey
- 1 1/2 cups eggs
- 10 oz butter, softened
- 10 oz vegetable shortening
- 4 oz cornstarch
- 8 oz powdered sugar
- 1 tablespoon baking powder
- 1 tablespoon vanilla extract
Butter Shortbread
By garciamoss
Set the oven to 160 C / 310 F /gas 2
- 220 g / 1 & 3/4 cups plain / All Purpose flour
- 100 g / 1 cup caster or fine sugar Plus extra for sprinkling on the top.
- 220 g / 1 Cup / 8 oz butter (room temperature)
- 100 g / 2/3 Cup semolina or Ground Rice (not to be confused with rice flour which is like a fine powder)
- 1 Teaspoon Vanilla Extract
12 Ways to Use Up Leftover Egg Yolks
By garciamoss
Have you made an airy pavlova or meringue lately? Or did the health nut in your family abscond with all the egg whi...
- Egg yolks
Blueberry Blintzes
By garciamoss
In a large bowl or mixer, begin making your batter by combining milk, water, butter, eggs, flour, salt and suga...
- Batter:
- 1 1/2 cups milk
- 1 1/4 cups all-purpose flour
- 1/4 cup cold water
- 1/4 tablespoons butter, melted
- 3 large eggs
- 1/4 teaspoon salt
- 1/2 tablespoon sugar
- Blueberry Filling:
- 1 1/4 pounds blueberries, washed and stemmed
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 2 teaspoons diced lemon zest
- 1/4 teaspoon cinnamon
- Other:
- Butter, for greasing pan
- Confectioners sugar, garnish
Korean-Style Beef & Cabbage Tacos
By garciamoss
This Korean-flavored steak tacos recipe uses cabbage in three ways: a crisp cabbage leaf acts as the shell, sautée...
- Pickled Napa Cabbage:
- 4 cups sliced napa cabbage (sliced crosswise)
- 3/4 cup rice vinegar
- 1/2 cup water
- 1 tablespoon minced fresh ginger
- 1/2 teaspoon coarsely ground pepper
- 1/4 teaspoon crushed red pepper
- Pinch of salt
- Steak & Marinade:
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon toasted sesame oil
- 2 scallions, finely chopped
- 1 1/2 tablespoons minced fresh ginger
- 1 1/2 tablespoons sugar
- 2 cloves garlic, minced
- 1-2 teaspoons chile paste, such as sambal oelek
- 1 pound skirt steak or flank steak, trimmed
- Filling & Cabbage Shells:
- 1 cup water
- 1/2 cup brown basmati rice
- 1/4 teaspoon canola oil plus 1 1/2 tablespoons, divided
- 1 medium red cabbage
- 1 large onion, halved and thinly sliced
- 2 cloves garlic, minced
- 1/4 teaspoon freshly ground pepper
- Pinch of salt
- 1 tablespoon minced fresh ginger
Cinnamon Apple Chips
By garciamoss
Preheat the oven to 250°
- 1/4 cup confectioners' sugar
- 2 teaspoons ground cinnamon
- 2 large apples
Lemony Pasta With Chicken and Spinach
By garciamoss
1. Heat oil in a large nonstick skillet over medium-high heat
- 3 tablespoons olive oil
- 3 skinless, boneless chicken-breast halves
- 3 thinly sliced medium red onions
- 1/2 cup golden raisins
- 1 1/2 tablespoons grated lemon rind
- 2 teaspoons minced peeled fresh ginger
- 2 teaspoons salt
- 1 1/2 teaspoons balsamic vinegar
- 1/4 teaspoon freshly ground black pepper
- 9 ounces uncooked spinach fettuccine
- 1 (6-ounce) package baby spinach
- Pine nuts, toasted (optional)
Eggplant and Cucumber Salad Sandwich
By garciamoss
An earthy combination of fried eggplant, tea-steeped hard-boiled eggs, tahini, parsley, amba (a mango relish), and ...
- Peel of 1 large yellow onion
- 4 hard-boiled eggs, peeled
- 7 tbsp. canola oil
- 1 1/2 lbs. large eggplant,
- cut crosswise into 1/4"-thick slices
- Kosher salt, to taste
- 2 Kirby cucumbers, unpeeled, finely chopped
- 1 small tomato, cored and finely chopped
- 1 small red onion, finely chopped
- 3 tbsp. fresh lemon juice
- 2 tbsp. extra-virgin olive oil
- Freshly ground black pepper
- 5 tbsp. tahini
- 1 clove garlic, finely chopped
- and mashed into a paste with a little salt
- 4 pitas, warmed
- Amba, for serving
- 1/4 cup packed flat-leaf parsley leaves
Spring Pea Orzo
By garciamoss
The key to this crowd-pleasing salad is to toss the warm pasta with the dressing so the orzo soaks up flavor
- 1 lemon
- 8 ounces uncooked orzo pasta
- 1/4 cup minced shallot or red onion
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1/2 teaspoon table salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups cooked fresh or frozen peas
- 1 cup snow peas or sugar snap peas, blanched and chopped
- 1 cup assorted chopped fresh herbs (such as mint, chives, and parsley)
- 1/2 cup sliced almonds, toasted