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Recipes
Harissa Ravioli Recipe
By garciamoss
Feisty and filling, these ravioli are tossed with a lemony harissa oil, peppered with olive bits, and salt-kissed w...
- 1 clove garlic, smashed
- 1/4 teaspoon fine-grain sea salt
- 2 tablespoons fresh lemon juice
- 2 tablespoons harissa
- 1/4 cup extra-virgin olive oil
- 12 ounces fresh or frozen cheese-stuffed ravioli or tortellini
- 8 ounces broccoli florets or broccolini, trimmed into bite-size pieces
- 1/4 cup pepitas, sliced almonds, or pine nuts, toasted
- Scant 1/4 cup crumbled feta cheese
- 5 or 6 black oil-cured olives, pitted and torn into pieces
Vanilla Bean Angel Food Cake
By garciamoss
Preheat oven to 325°. Place 3/4 cup sugar in a small bowl
- 1 1/2 cups sugar, divided
- 1 (2-inch) piece vanilla bean, split lengthwise
- 1 cup sifted cake flour (about 4 ounces)
- 12 large egg whites
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon lemon juice
Lemon-Almond Bars
By garciamoss
1. Preheat oven to 350°. Beat 1/4 cup granulated sugar, butter, and 1 tsp
- 2 3/4 cups granulated sugar, divided
- 3/4 cup butter, softened
- 2 tablespoons plus 1 tsp. lemon zest, divided
- 3 1/4 cups all-purpose flour, divided
- 1/2 teaspoon table salt, divided
- Vegetable cooking spray
- 6 large eggs
- 1/4 cup chopped crystallized ginger
- 1 teaspoon baking powder
- 2/3 cup fresh lemon juice
- 1/4 cup butter, melted
- 1/2 cup sliced almonds
- Garnish: powdered sugar
Chicken & White Bean Salad
By garciamoss
To prepare vinaigrette: Peel the garlic and smash with the side of a chef’s knife
- Vinaigrette:
- 1 medium clove garlic
- 1/4 teaspoon salt
- 5 tablespoons extra-virgin olive oil
- 6 tablespoons fresh orange juice, plus more to taste
- 1/4 cup white-wine vinegar or red-wine vinegar
- 1 tablespoon Dijon mustard
- Salad:
- 1 15-ounce can cannellini or other white beans, rinsed and drained
- 2 1/2 cups diced cooked chicken breast (see Tip)
- 2 cups diced zucchini and/or summer squash (about 2 small)
- 1 1/2 cups diced celery
- 1/4 cup finely diced ricotta salata, halloumi (see Shopping Tip, above) or feta cheese
- 1/3 cup chopped, well-drained, oil-packed sun-dried tomatoes (optional)
- 1 cup coarsely chopped fresh basil, plus whole basil leaves for garnish
- Salt & freshly ground pepper to taste (optional)
- 2 cups torn escarole or romaine lettuce
- 2 cups torn radicchio leaves
Lemon-Orange Chiffon Cake
By garciamoss
Southern Living MARCH 2012
- 2 1/2 cups sifted cake flour
- 1 1/3 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 5 large eggs, separated
- 3/4 cup fresh orange juice
- 3 tablespoons orange zest
- 1/2 teaspoon cream of tartar
- Lemon-Orange Buttercream Frosting
- Garnishes: edible flowers, kumquat slices
Tequila Lime Shrimp
By garciamoss
Pat shrimp dry with paper towels
- 3 tablespoons Olive oil
- 2 Garlic cloves, minced
- 1 1/2 pounds Medium shrimp, shelled and deveined
- 3 tablespoons Tequila
- Juice of 1-2 limes
- Salt
- Chili powder, to taste (optional)
- 4 tablespoons Coarsely chopped fresh cilantro
- White rice or corn tortillas
- Lime wedges for garnish
Pomelo Chicken Francese
By garciamoss
Using a sharp knife, cut the top and bottom from the pomelo, slicing deep enough to reveal the fruit
- 1 pomelo (about 2 lb.)
- 4 oz. (1 cup) all-purpose flour
- 1 large egg
- 4 thin-cut chicken breast cutlets (about 1 lb.)
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 1/2 cup sweet white wine, such as a German Riesling
- 1/2 cup lower-salt chicken broth
- 1 Tbs. unsalted butter
- 1 Tbs. finely chopped fresh flat-leaf parsley
Ham and Swiss-Stuffed Burgers
By garciamoss
Prepare grill. Combine first 6 ingredients
- 1 tablespoon dried parsley
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1 pound ground round
- 1/2 cup (2 ounces) shredded Swiss cheese
- 2 ounces thinly sliced 33%-less-sodium smoked deli ham
- Cooking spray
- 8 (1-ounce) slices sourdough bread
- 4 curly leaf lettuce leaves
- 8 (1/4-inch-thick) slices red onion
- 8 (1/4-inch-thick) slices tomato
Chicken Tacos with Peach Salsa
By garciamoss
To prepare salsa, in medium bowl combine chopped peaches, green chilies, red onion, parsley, lime juice and...
- Salsa:
- 1 (15.25-ounce) can Del Monte Lite sliced peaches, drained and chopped
- 1 (4.25-ounce) can Old El Paso green chilies chopped, drained
- 1/4 cup finely chopped red onion
- 1 tablespoon fresh chopped parsley
- 1 tablespoon fresh-squeezed lime juice
- 1/4 teaspoon Tabasco pepper sauce
- Tacos:
- 8 corn, flour or whole wheat tortillas, slightly warmed
- 1 (5-ounce) can Hormel Premium chicken breast, drained and flaked
- Finely shredded green cabbage, optional
- Shredded low-fat Monterey Jack cheese, optional
- Lime wedges, optional
Orecchiette with Fennel, Sausage & Tomatoes
By garciamoss
Bring a large pot of well-salted water to a boil
- Kosher salt
- 3 Tbs. extra-virgin olive oil
- 3/4 lb. sweet Italian sausage, casing removed
- 1 large fennel bulb (about 1-1/4 lb.), quartered, cored, and finely chopped
- 3/4 cup dry white wine
- 2 cups fresh (or canned) seeded diced tomatoes, drained if using canned
- 12 basil leaves, torn into small pieces
- 1/8 to 1/4 tsp. crushed red pepper flakes
- Freshly ground black pepper
- 3/4 lb. dried orecchiette
- 1/2 cup freshly grated Pecorino Romano