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Recipes
Noodle Soup with White Beans and Collards
By garciamoss
This flavorful and comforting soup is just what you need on a cold winter night
- 1 Tbs. extra-virgin olive oil
- 2 slices bacon, cut crosswise into 1/4-inch-wide pieces
- 1 medium red onion, halved and thinly sliced lengthwise
- 2 medium cloves garlic, peeled
- Kosher salt and freshly ground black pepper
- 6 small collard leaves, stemmed and cut into 1/4-inch-thick strips (about 2 cups)
- 3/4 tsp. fresh thyme
- 6 cups lower-salt chicken or vegetable broth
- 4 oz. fresh linguine or fettuccine, cut into 4- to 6-inch-long pieces
- 1 15-1/2-oz. can cannellini beans, drained and rinsed
- 1 oz. Parmigiano-Reggiano, shaved with a vegetable peeler (about 1/2 cup)
Orange-Walnut Salad with Chicken
By garciamoss
Orange segments, toasted walnuts and tangy goat cheese brighten up this simple salad
- 1/3 cup walnut oil
- 1/3 cup orange juice
- 1 tablespoon red-wine vinegar
- 1 clove garlic, minced
- 1 teaspoon freshly grated orange zest
- 1 teaspoon reduced-sodium soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 cups mixed greens
- 1/2 cup diced or shredded cooked chicken breast (see Notes)
- 1 orange, cut into segments (see Notes)
- 2 tablespoons crumbled goat cheese
- 2 tablespoons toasted walnuts (see Notes)
Peach and Raspberry Financiers
By garciamoss
Preheat the oven to 450F. Butter or grease a 12-count muffin tin really well
- 3/4-1 cup white Sugar*
- 1/2 cup Almond Flour (finely ground Almonds or Almond meal)
- 1/2 cup All-purpose Flour
- 4 Egg Whites
- 1 stick, Browned butter*
- 2 fresh Peaches, pitted and chopped in small pieces (I didn't bother removing the skin but do so if you prefer that)
- 1 1/2 cups fresh Raspberries or Blueberries
- Adjust depending on how tart your fruits are.
- Plain melted butter works too if you don't wanna go through the trouble of browning the butter.
- Handy tool: Electric mixer
Berry-Fig Cream Parfaits
By garciamoss
Combine 1/2 cup sugar, the cornstarch, and the salt in a heavy saucepan; whisk in yolks and milk
- 1/2 cup, plus 2 tablespoons sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 cups whole milk
- 1 tablespoon butter
- 1 teaspoon vanilla extract or seeds from 1/3 of a vanilla bean
- 1 1/4 cups cold heavy/whipping cream
- Half-pint of blueberries
- Half-pint of raspberries
- 5 shortbread biscuits or meringue cookies, crumbled
- 2 ripe figs, cut into 1/2-inch pieces
Summer Garden Pasta
By garciamoss
Combine the cherry tomatoes, ½ cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pe...
- 4 pints cherry tomatoes, halved
- Good olive oil
- 2 tablespoons minced garlic (6 cloves)
- 18 large basil leaves, julienned, plus extra for serving
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound dried angel hair pasta
- 1 1/2 cups freshly grated Parmesan cheese, plus extra for serving
Crab and Roasted Red Pepper Bisque
By garciamoss
Indulgences don’t always have to be sweet – for instance, this savory soup is quite the comforting treat
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1/4 cup unsalted butter
- 1/4 cup flour
- 4 cups chicken or vegetable stock
- 1 12-ounce jar roasted red peppers, drained and chopped
- 1/4 cup tomato paste
- 1 pound fresh lump crabmeat or canned crab
- 1 teaspoon Old Bay or Cajun seasoning
- 1/2 teaspoon cayenne pepper
- 1 cup heavy cream
- 2 tablespoons red wine vinegar
- 2 teaspoons salt
Crab Meat Omelet with Tasso Hollandaise
By garciamoss
Recipe Courtesy of Emeril Lagasse
- 1 pound crab meat, picked over for cartilage
- 1/4 cup minced shallots
- 2 tablespoons chopped green onions
- 8 eggs
- 1/4 cup heavy cream
- Salt and pepper
- 1 cup grated Smoked Gouda cheese
- 2 egg yolks
- 1 teaspoon fresh lemon juice
- Dash of Tabasco
- 2 teaspoons water
- 1 stick melted butter
- 2 ounces tasso, finely chopped
Scotch Eggs
By garciamoss
1. Place 6 eggs in a 2-qt
- 6 whole eggs in their shells, plus 1, lightly beaten
- 1 lb. ground pork sausage
- 1 tbsp. Worcestershire sauce
- 1 tbsp. English mustard
- 2 tsp. cornstarch
- 1/4 tsp. ground mace
- 2 leaves sage, finely chopped
- 2 sprigs thyme, finely chopped
- Kosher salt and freshly ground black pepper
- Canola oil, for frying
- 1/4 cup milk
- 1/2 cup flour
- 2 cups panko bread crumbs
Egg Salad BLTs
By garciamoss
Maureen Callahan, Cooking Light APRIL 2007
- 1/4 cup fat-free mayonnaise
- 3 tablespoons thinly sliced green onions
- 3 tablespoons reduced-fat sour cream
- 2 teaspoons whole-grain Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon grated lemon rind
- 8 hard-cooked large eggs
- 8 (1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted
- 4 center-cut bacon slices, cooked and cut in half crosswise
- 8 (1/4-inch-thick) slices tomato
- 4 large Boston lettuce leaves
Asparagus & Radishes with Mint
By garciamoss
Snap off the woody ends of the asparagus and cut each stalk into 1-inch pieces
- 1 pound asparagus
- 1/2 tablespoon butter or olive oil
- 4 ounces radishes (5 to 8 medium to large radishes)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoons rice vinegar
- Flaky salt and freshly-ground black pepper
- 1/4 loosely-packed cup fresh mint leaves, stems removed