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Recipes
Sopa de Fideo (Mexican Noodle Soup)
By garciamoss
1. Heat oil in a 4-qt. saucepan over medium heat
- INGREDIENTS
- 1/4 1/4 1/4 cup canola oil
- 4 4 4 cloves garlic, finely chopped
- 3 3 3 ribs celery, finely chopped
- 3 3 3 medium carrots, finely chopped
- 1 1 1 medium white onion, finely chopped
- 6 6 6 cups chicken stock
- 1 1 can 1 (28-oz.) can whole, peeled tomatoes in juice, crushed by hand
- 2 2 2" oz. fideos (available at mexgrocer.com) or vermicelli noodles, broken into 2" pieces
- 8 8 8 oz. queso fresco (available at mexgrocer.com), crumbled
- 1/4 1/4 1/4 cup very thinly shredded parsley leaves
The Silver Palate's Green Sauce
By garciamoss
A sauce in spring green that goes with everything from asparagus to salmon to Easter hams and lambs (and the perfec...
- 2 cups fresh parsley leaves
- 3 scallions (green onions, white and green parts), sliced
- 1/2 cup fresh dill sprigs
- 3 anchovy fillets, drained
- 3 cloves garlic, roughly chopped
- 1 tablespoon capers, drained
- 6 tablespoons fresh lemon juice
- 3/4 cups olive oil
- Salt and freshly ground black pepper, to taste
- 2 hard-cooked eggs, finely chopped
Italian Patty Melts
By garciamoss
Place a large saute pan over medium heat with 2 tablespoons olive oil, onions and thyme
- 3 tablespoons olive oil, divided
- 1 large sweet onion, thinly sliced
- 6 sprigs fresh thyme, leaves removed and chopped
- 4 cloves garlic, finely chopped or grated
- 3 tablespoons balsamic vinegar
- Salt and ground black pepper
- 1/2 pound ground beef
- 1/2 pound ground pork
- 2 tablespoons unsalted butter, softened
- 8 thick-cut slices sourdough bread
- 1 ripe tomato, thinly sliced
- 12 basil leaves
- 1/2 pound ball fresh mozzarella, thinly sliced
- Mixed green salad, for serving
Tropical Upside-Down Cake
By garciamoss
Here’s a dessert designed to beat the winter blues
- For the topping:
- 1-1/2 oz. (3 Tbs.) unsalted butter; more for the pan
- 3/4 cup packed light brown sugar
- 3 Tbs. dark rum
- 1 large ripe mango, pitted, peeled, and sliced crosswise 1/4 inch thick
- 1 small ripe pineapple, peeled, cut lengthwise into eighths, cored, and sliced crosswise 1/4 inch thick
- For the cake:
- 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 6 oz. (3/4 cup) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 Tbs. dark rum
- 1 Tbs. finely grated lime zest (from 2 medium limes)
- 2 tsp. pure vanilla extract
- 3 large eggs, at room temperature
- 1/2 cup well-shaken unsweetened coconut milk
- 3 oz. (1 cup) sweetened shredded coconut
Beef Tenderloin with Roquefort-Pecan Butter
By garciamoss
These tender steaks, topped with a tangy blue cheese and toasted nut butter, make for a main course that’s ready ...
- 2 oz. (1/2 cup) pecan halves, chopped
- 4 1-1/2-inch-thick center-cut beef tenderloin steaks (6 to 7 oz. each)
- Kosher salt and freshly ground black pepper
- 1 Tbs. vegetable oil
- 3 oz. Roquefort, at room temperature
- 2 oz. (1/4 cup) unsalted butter, softened
- 2 Tbs. whole flat-leaf parsley leaves
Panna Cotta
By garciamoss
1. Sprinkle the gelatin over the cold water
- 1 1/2 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 3 cups heavy whipping cream
- 1/2 cup (3 1/2 ounces) sugar, or more to taste
- Pinch of salt
- 1 1/2 teaspoons vanilla extract
- 1 cup (8-ounce container) sour cream
Fusilli with Yellow Squash & Grape Tomatoes
By garciamoss
For this healthy and quick pasta recipe, corkscrew-shaped pasta, fusilli, is tossed with silky sautéed summer squa...
- 3 tablespoons extra-virgin olive oil
- 1 medium sweet yellow onion, halved and thinly sliced
- 1 pound yellow summer squash
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt plus 1 tablespoon, divided
- 1/4 teaspoon ground pepper
- 2 cups grape tomatoes (about 6 ounces), halved lengthwise
- 12 ounces fusilli or other corkscrew-shaped pasta
Caramel Apple Puff Dumplings
By garciamoss
Preheat oven to 400°F. Thaw and unfold puff pastry
- Dumplings:
- 1 sheet frozen puff pastry
- 4 medium cooking apples (Golden Delicious or Jonathan)
- 4 tablespoons brown sugar or 4 tablespoons Splenda brown sugar blend
- 2 tablespoons unsalted butter or 2 tablespoons margarine
- 1 teaspoon cinnamon
- 1 egg, lightly beaten
- 1 teaspoon water
- 1 teaspoon sugar
- 1/4 teaspoon lemon juice, for apples in case they start to turn brown
- Sauce:
- 1/2 cup prepared caramel ice cream topping
- 1/3 cup toasted chopped pecan halves
- Cool Whip (optional)
- vanilla ice cream (optional)
Coconut Cauliflower and Chickpea Soup
By garciamoss
Chop onion and sauté in a medium sized pan with olive oil for a couple of minutes
- 1 small cauliflower, including leaves
- 1 medium onion
- 300 ml spring water
- 250 ml tomato paste
- 125 ml coconut cream
- 100 g chickpeas (about 1/2 a tin)
- 1 tsp sea salt
- Drizzle of olive oil
- Small handful of fresh basil
Grilled Shrimp Tacos With a Zesty Cream Sauce
By garciamoss
1. Soak skewers in water. Prepare Zesty Cream Sauce and refrigerate
- Zesty Cream Sauce:
- 6 large shrimp, shelled and deveined
- 1/4 cup olive oil
- 1 tablespoons chili powder
- 4 cloves garlic, minced
- 1 teaspoon lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Pinch of fresh chopped cilantro, optional (about 1/2 teaspoon)
- Wooden skewers soaked in water
- Taco-sized tortillas (flour, corn or combination of wheat and corn)
- 1 cup shredded lettuce
- 1/4 cup mayo
- 1/4 cup sour cream
- 4 oz cream cheese
- 1 teaspoon spicy barbecue sauce
- 2 tablespoons plus 1 teaspoon lemon or lime juice
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon sweet or smoked paprika, optional
- Pinch of Cayenne pepper
- Salt and pepper to taste
- Lemon wedges and avocado slices for garnish