Garciamoss' profile page
Recipes
How to Make Almond Paste from Scratch
By garciamoss
In a food processor, process the almonds until finely ground, about 1 minute
- 1 1/2 cup blanched almonds
- 1 1/2 cup confectioner's sugar
- 1 egg white
- 1 teaspoon almond extract
Shrimp and Asparagus Stir Fry
By garciamoss
In a large bowl, place shrimp, seasoning with salt and pepper; set aside
- 1 lb shrimp, peeled and de-veined
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 2 tablespoons water
- 1 tablespoon sugar
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 onion, sliced
- 1 lb asparagus, cut into 2-inch pieces
- 1 green onion, chopped
Pulled Pork and Kimchi Sandwich
By garciamoss
Soak the wood chips in water for 30 minutes, then transfer to the smoker
- KIMCHI:
- 5 pounds pork shoulder
- 1 cup/250 ml brown sugar
- 1 cup/250 ml sweet chili sauce
- 1 cup/250 ml molasses
- 1/2 cup/125ml soy sauce
- 1/2 cup/125ml rice vinegar
- 2 tablespoons/30ml minced peeled fresh ginger
- 1 clove garlic, minced
- Salt and freshly ground black pepper
- 2 cups/500ml grated mozzarella
- Chuck's Kimchi, recipe follows, for serving
- 8 thick slices egg bread
- Special equipment: A smoker; whiskey, hickory or applewood chips
- 1/4 cup/60ml salt
- 1 large napa cabbage, cut into big chunks
- 1/4 cup/60ml rice flour or all-purpose flour
- 2 tablespoons/30ml sugar
- 1/2 cup/125ml red pepper powder
- 3 cloves garlic, minced
- One 1-inch piece (2 1/2cm) fresh ginger, peeled
- 1 stalk lemongrass, tough parts discarded and inner stalk minced
- 1 onion, chopped
- 1/4 cup/60ml chopped fresh chives
- 1/4 cup/60ml fish sauce
- 2 tablespoons/30ml soy sauce
- 5 scallions, minced
- 2 to 3 large cucumbers, cubed
Almond-Rhubarb Cake with Almond Crunch
By garciamoss
1. Heat oven to 350°F. Spray 9x2-inch round baking pan with cooking spray
- CAKE:
- 1 1/4 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup almond paste
- 1 cup unsalted butter, softened
- 3/4 cup sugar
- 3 eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups sliced rhubarb (1/2 inch)
- ALMOND CRUNCH:
- 1 egg white 2/3 cup sliced almonds
- 1 tablespoon sugar
- Dash salt
- GLAZE:
- 6 tablespoons powdered sugar
- 2 1/2 to 3 tablespoons heavy whipping cream
- 1/4 teaspoon almond extract
Cheesy Corn Cakes with Spicy Avocado Salsa
By garciamoss
In a large bowl, combine the corn kernels, creamed corn, eggs, cheddar, smoked paprika and salt and mix well
- for the spicy avocado salsa:
- 2 cups corn
- 1 x 400g tin creamed corn
- 2 eggs
- 1 1/2 cups grated mature cheddar
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 cup milk
- 2 avocados, chopped
- 1 small red onion, peeled and finely chopped
- 1 red chilli, finely chopped (remove seeds if you don't like it hot)
- juice of 1/2 lemon
- salt & pepper to taste
- fresh coriander, to serve
Mexican Chicken Soup
By garciamoss
In a 3-quart pot or larger, bring 6 cups of water to a boil over high heat
- 1 medium sweet potato, cubed into bite-sized pieces (peeling optional)
- 3 tablespoons cooking oil
- 1/2 medium onion, sliced thin
- 4 cloves garlic, minced
- 1/4 teaspoon ground cumin
- Salt and black pepper
- 4 cups chicken broth
- 2 cups shredded cooked chicken
- 1 cup chopped tomatoes (cherry tomatoes sliced in half, or larger tomatoes cubed)
- Juice of 1/2 lime
- 1/4 cup chopped cilantro (stems and leaves), plus more leaves for garnish
- 1 corn tortilla, cut in half, then in 1/4” strips
- 1/2 whole avocado, sliced
- 1/2 cup shredded jack cheese, optional
Homemade Natural Febreze
By garciamoss
Measure the baking soda into a bowl and add the essential oil on top
- A clean, empty spray bottle
- 1 tablespoon baking soda
- 2 cups distilled water
- 10 drops essential oil (a single scent, or a mixture. Imagine the possibilities!)
Israeli Couscous and Tomato Salad
By garciamoss
Cook Israeli couscous according to package directions; toss with 2 Tbsp
- 1 cup Israeli couscous
- 2 tablespoons olive oil, plus more for brushing
- Grilled Tomatoes
- 1/2 head of radicchio
- 1/4 small red onion, thinly sliced
- Kosher salt and freshly ground black pepper
- Shaved ricotta salata, chopped toasted almonds, fresh flat-leaf parsley leaves, and fresh oregano leaves (for serving)
Almond Chutney Chicken in Lettuce Roll-Ups
By garciamoss
The chicken salad is better if made a day ahead, but don't add the nuts until serving time
- Chicken Salad:
- One 3-pound roasted chicken (take-out works here)
- 1 medium red onion, cut into 1/4-inch dice
- Grated zest of 1 large lemon
- Juice of 3 large lemons, or more to taste
- 2 jalapenos, seeded and minced, or hot sauce to taste
- 9-ounce jar Major Grey Chutney, cut into bite-size pieces if necessary
- 1/2 cup mayonnaise
- Salt and fresh-ground black pepper to taste
- 3 large stalks celery, cut into 1/4-inch dice
- 1 cup whole salted almonds, coarse chopped
- Lettuce Cups and Herbs:
- 1 large head Bibb lettuce, leaves separated, washed and dried
- 1 large bunch fresh basil, washed and dried
- 1 large bunch fresh coriander, washed and dried
- 8 radishes, thin sliced
- 1 large cucumber, peeled, seeded and sliced into thin rounds or 2-inch sticks
Breakfast Strata
By garciamoss
We revamped this brunch classic so that you can have all the eggy taste with much less fat
- 1/2 loaf (6 ounces) French or Italian bread, cut into 1/2-inch pieces
- 1 tablespoon unsalted butter
- 1 onion, chopped fine
- 1 garlic clove, minced
- 10 ounces frozen spinach, thawed, squeezed dry, and chopped coarse
- 1/2 cup dry white wine
- 6 large eggs
- 1 3/4 cups whole milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 6 ounces feta cheese, crumbled (1 1/2 cups)