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Recipes
Ottolenghi's Meringues
By garciamoss
Preheat oven to 400ºf. Distribute the sugar in an even layer onto a baking sheet and bake for 8 minutes
- 1 1/2 c white sugar
- 5 egg whites
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1/2 c crushed toasted almonds
- cute marzipan hearts
- a few pinches of kosher salt, optional
Caldo Tlalpeño
By garciamoss
Bring broth, water, garlic and chicken to a boil in a large saucepan over medium-high heat
- 6 cups reduced-sodium chicken broth
- 1/2 cup water
- 1 head garlic, cloves separated and peeled
- 8 ounces boneless, skinless chicken breast, trimmed
- 2 teaspoons canola oil
- 1 medium onion, chopped
- 1 poblano or Anaheim chile pepper, chopped
- 1 canned chipotle pepper in adobo sauce, (see Shopping Tip)
- 1 cup instant brown rice
- 4 radishes, sliced
- 1 small avocado, chopped
- 1/4 cup chopped fresh cilantro
- 1 lime, quartered
Seasoned Baked Chicken Nuggets Recipe
By garciamoss
Homemade Crispy Baked Chicken Nuggets
- 1 lb. boneless chicken breasts (or tenders), cut into small bite sized pieces (1/2-inch by 1-inch)
- 3 teaspoons canola oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon Italian herbs
- 1/2 teaspoon garlic salt
- 1/4 teaspoon oregano
- 1/4 teaspoon black pepper
- 3 tablespoons panko bread crumbs
- 2 tablespoons Parmesan cheese
- Cooking spray (Misto cans work best)
Green Rice
By garciamoss
In a wide pan, heat half a stick of butter over medium heat
- Half a stick of butter, plus more for greasing the pan
- 2 to 3 bunches of spring onions -- like green onions or green shallots, or scallions -- sliced into rings, green parts reserved
- 2 cups cooked white rice (or more, if you have it)
- 2 to 3 eggs, depending on how big they are and how much rice you have, beaten with a fork
- 1 to 1 1/2 cup milk
- 2 cups grated sharp cheese, like cheddar
- 1 cup chopped parsley, tightly packed (or mustard greens, etc.)
- Salt and pepper, to taste
Broccoli & Feta Omelet with Toast
By garciamoss
Who needs breakfast in a diner when you can whip up a dish like this in no time flat? Use either fresh or frozen br...
- Cooking spray
- 1 cup chopped broccoli
- 2 large eggs, beaten
- 2 tablespoons feta cheese, crumbled
- 1/4 teaspoon dried dill
- 2 slices rye bread, toasted
Scrumptious Seattle-style Crab Cioppino
By garciamoss
Remove the legs and claws from the crabs and break the body in half
- 4 pounds freshly cooked Dungeness crabs (approximately 2 lbs each)
- 24 clams, well scrubbed
- 3 cups dry white wine
- 1/4 cup olive oil
- 1 medium yellow onion, finely chopped
- 3 large cloves garlic, minced
- 2 pounds fresh tomatoes, peeled, seeded, and chopped (or 1 28-ounce can of tomatoes)
- 3 ounces tomato paste
- 1 teaspoon fresh ground black pepper
- 1 teaspoon fresh oregano, chopped
- 1 tablespoon basil, finely chopped
- 2 pounds fresh salmon, cut into large pieces
- 3/4 pound scallops
- 3/4 pound raw shrimp, peeled and deveined
- Chopped fresh parsley
Scrambled Egg-Potato Baskets
By garciamoss
Don't put all your eggs in one basket
- 6 tablespoons unsalted butter, divided
- 1 cup finely chopped onion
- 10 eggs, divided
- 1 1/2 teaspoons salt, divided
- 3/4 teaspoon pepper, divided
- 1 (20-oz.) pkg. refrigerated hash brown potatoes
- 1 1/2 tablespoons chopped fresh tarragon
- 1 1/2 tablespoons sliced fresh chives
- 1/2 cup mascarpone cheese, softened*
Chicken-Mesclun Salad with Hazelnut Dressing
By garciamoss
You can use leftover roasted chicken pulled off the bone in place of the sautéed breasts
- For the dressing:
- 2 Tbs. red-wine vinegar
- 2 cloves garlic, chopped
- 1 shallot, chopped
- 1 tsp. Dijon-style mustard
- 1/3 cup extra-virgin olive oil
- 2 Tbs. hazelnut oil (or just use more olive oil)
- 1 tsp. chopped fresh thyme
- 2 tsp. chopped fresh basil
- Salt and freshly ground black pepper to taste
- For the salad
- 1/2 lb. mesclun mix
- 3 Tbs. olive oil
- 4 boneless, skinless chicken breasts (4 oz. each)
- 2 large portabella mushrooms, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 cup (1-3/4 oz.) grated aged Gouda
- 1/2 cup toasted chopped hazelnuts
Chile-Braised Short Ribs
By garciamoss
Toast chiles in a dry large skillet over medium heat until slightly puffed and lightly darkened on both sides, abou...
- 8 dried New Mexico chiles
- 4 cloves garlic cloves
- Zest and juice of 1 lemon
- 1/4 cup olive oil
- 5 teaspoon kosher salt
- 2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 8 1”-thick cross-cut beef short ribs (flanken style; about 5 lb.)
- 1 large onion, thinly sliced
- 4 cups low-sodium chicken broth
- 1 1/2 lb fingerling or new potatoes
- 4 large carrots (about 3/4 lb.), peeled, cut into 2” pieces
- 2 tablespoon tomato paste
- 1 cup pitted green olives (such as Castelvetrano or Cerignola)
- 1/2 cup chopped flat-leaf parsley
Swiss Onion Tart
By garciamoss
This tart, which comes from baker Nick Malgieri, uses a salty, smoky ham known as speck, a traditional ingredient i...
- FOR THE CRUST:
- 1 1/2 cups flour
- 1/2 tsp. baking powder
- 1/4 tsp. kosher salt
- 8 tbsp. unsalted butter, chilled and cubed
- FOR THE FILLING:
- 3 oz. speck or bacon, finely chopped
- 3 tbsp. unsalted butter
- 1 1/2 lbs. white onions (about 3), finely chopped
- Kosher salt to taste
- 1/2 cup milk
- 1/2 cup heavy cream
- 3 eggs
- 3 oz. grated Gruyère or Swiss cheese
- Freshly ground black pepper and freshly grated nutmeg