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Recipes
Parmesan Risotto with Roasted Shrimp
By garciamoss
Heat the oven to 400°F. Rinse the shrimp and pat them very dry
- 1 pound large shrimp
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper
- 8 cups chicken broth
- 2 tablespoons unsalted butter
- 1 small white onion, diced
- 4 cloves garlic, minced
- 2 cups arborio rice
- 1/2 cup white wine
- 1 1/2 cups grated Parmesan cheese
- 1 cup finely chopped Italian parsley, divided
Chicken Enchilada Soup
By garciamoss
In a 3½ to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper
- 1 15-ounce can black beans, rinsed and drained
- 1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it)
- 1 10-ounce package frozen whole kernel corn
- 1/2 cup chopped onion
- 1/2 cup chopped yellow, green, or red bell pepper (I used red, which is my favorite pepper)
- 1 10-ounce can enchilada sauce (I used mild)
- 1 10.75-ounce can condensed cream of chicken soup
- 1 1/2 cups milk (I used skim)
- 1 cup shredded Pepper jack cheese (4 ounces)
- 2 chicken breasts
Sorrentinos de Jamón y Queso (Round Ravioli Stuffed with Ham and Cheese)
By garciamoss
To prepare the dough: In a large bowl (or directly on a clean work surface), mound the flour and make a well in the...
- For the dough:
- 4 cups all-purpose flour
- 1 egg yolk
- 2 Tbsp. extra-virgin olive oil
- 1 tsp. salt
- 1 cup warm water
- For the filling:
- 16 oz. ricotta cheese
- 7 oz. (roughly 1 1/2 cups) finely chopped boiled ham
- 4 oz. (roughly 1 cup) shredded mozzarella cheese
- 2 Tbsp. grated parmesan cheese
- 1 egg
- 1/2 tsp. freshly grated nutmeg
- pinch of freshly ground black pepper
- Homemade tomato sauce or another sauce of your choosing
- Special equipment:pasta machine [optional], sorrentino mold [use ravioli mold as substitute], and rolling pin
Fried Chickpeas with Garam Masala
By garciamoss
Drain and rinse the chickpeas and pat completely dry with paper towels
- 1 15-oz. can chickpeas
- 1 About 1 cup olive oil
- 1 tsp. garam masala
- Kosher salt
Wonton Soup
By garciamoss
Shredded romaine adds fresh flavor and a little crunch to this Chinese restaurant classic
- 2 quarts lower-salt chicken broth
- 3 Tbs. soy sauce
- 1 3-inch piece fresh ginger, 1 inch finely grated (1 tsp.) and 2 inches thinly sliced
- 1/4 lb. lean ground pork
- 2 large scallions, trimmed and thinly sliced (green and white parts kept separate)
- 1/2 Tbs. Shaoxing (Chinese rice wine) or dry sherry
- 1/2 tsp. cornstarch
- 1/8 tsp. Asian sesame oil; more as needed
- 20 square wonton wrappers
- 2 romaine lettuce heart leaves, halved lengthwise and very thinly sliced crosswise
Blueberry Whoopie Pies
By garciamoss
Preheat oven to 350 degrees
- Filling:
- 2 cups flour
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 3/4 cup butter, softened
- 1 cup brown sugar
- 1 egg
- 2 tablespoons molasses
- 1/2 cup sour cream (may use low-fat)
- 1 (8 ounce) package cream cheese, softened (may use low-fat)
- 1 (7 1/2 ounce) jar marshmallow creme
- 2 cups blueberries (fresh or frozen, if frozen make sure they're thawed)
Open-Faced Egg Sandwich
By garciamoss
1. In a medium bowl, whisk together vinegar, mayonnaise, mustard, 2 tablespoons oil,and pepper until emulsified
- 1 tablespoon white-wine vinegar
- 2 teaspoons reduced-fat mayonnaise
- 1 teaspoon whole-grain mustard
- 4 tablespoons olive oil, divided
- 1/4 teaspoon freshly ground black pepper
- 2 slices country ham (about 1 1/2 ounces)
- 4 small plum tomatoes, sliced in half lengthwise
- 4 large eggs
- 1 French baguette (about 8 ounces), cut into four 3-inch-long pieces
- 2 cups chopped frisée
Adam & Eve Sandwich
By garciamoss
1 Toast English muffins and butter immediately
- 4 English muffins
- 4 slices boiled ham
- 4 hard-boiled eggs, sliced thin
- 3/4-1 lb shredded cheddar cheese
- 1/2 teaspoon prepared mustard
- 1 teaspoon Worcestershire sauce
- 1/2 cup cream
Carne Mechada (Venezuelan Shredded Beef)
By garciamoss
1. Clean the beef making sure to take off most of the fat
- To marinate the beef:
- 1 kilo (2 1/4 lbs.) beef, preferably short plate, flank steak or 'skirt'
- 2 tablespoons vegetable oil
- 1 tablespoon Worcestershire sauce
- 3/4 cup grated yellow onion
- 2 garlic cloves, crushed and finely chopped
- 3 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cumin
- For cooking the beef once shredded:
- 1/4 cup vegetable oil
- 4 tomatoes, seedless and chopped
- 1 red pepper, seedless and chopped
- 1 yellow onion, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 tablespoon Worcestershire sauce
- 2 teaspoons ketchup
Gateau a la Sour Cream + Blueberry Custard
By garciamoss
To make the brioche dough: In a stand-mixer bowl, whisk together flour, light brown sugar, instant dry yeast and f...
- Brioche dough:
- 1 1/4 cup (175 grams) of all-purpose flour
- 3 tbsp (38 grams) of light brown sugar
- 1 1/4 tsp (4 grams) of instant dry yeast
- 1/2 + 1/8 tsp (4 grams) of fine sea salt
- 1 1/2 tbsp (29 grams) of whole milk
- 2 large (90 grams) eggs
- 5 1/2 tbsp (79 grams) of unsalted butter, softened
- Sour cream and blueberry custard:
- 1 scant cup (125 grams) of fresh blueberries + 1/2 tbsp of sugar
- 1/2 cup + 2 tbsp (162 grams) of sour cream or creme fraiche
- 1/4 cup (70 grams) of sweetened condensed milk
- 3 large egg yolks
- Zest of 3/4 lemon
- 1/4 tsp of vanilla extract
- Finely chopped almonds for sprinkling