KDHarmon's profile page
Recipes
Pumpkin Pie (from scratch)
By KDHarmon
For the pumpkin: Preheat the oven to 375 degrees F
- Pumpkin:
- 1 medium sugar pumpkin (about 3 pounds)
- Canola oil, for oiling pumpkin
- Easy Pie Crust:
- 2 cups all-purpose flour, plus more for flouring
- 1/4 teaspoon salt
- 2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
- Filling:
- One 14-ounce can sweetened condensed milk
- 1/2 cup whipping cream
- 2 tablespoons cornstarch
- 2 tablespoons molasses
- 2 tablespoons canola oil
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
Braised Chicken with Capers and Parsley
By KDHarmon
Heat 2 Tbsp. oil in a large heavy skillet over medium heat
- 4 tablespoons olive oil, divided
- 1 large onion, minced (1 1/2 cups)
- 4 chicken legs, drumsticks and thighs separated (about 2 pounds)
- Kosher salt
- 1/2 cup minced flat-leaf parsley plus more for garnish
- 1/3 cup salted capers, soaked well in several changes of water
- 2 cups low-salt chicken broth
- 1/3 cups white wine vinegar
- Freshly ground black pepper
Spiced Pumpkin-Raisin Cookies
By KDHarmon
Position a rack in the center of the oven and preheat to 350 degrees F
- 1 cup all-purpose flour
- 2/3 cup old-fashioned oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground allspice
- 3/4 cup raw sugar, plus additional for sprinkling
- 1/2 cup canned pumpkin puree
- 1/3 cup vegetable oil
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup raisins
Vanilla White Chocolate Drops
By KDHarmon
1) Beat together the butter and sugar until smooth
- 6 6 6 tablespoons room-temperature butter
- 3/4 3/4 3/4 cup sugar
- 2 2 2 large eggs
- 1 1 1 tablespoon vanilla extract
- 1/2 1/2 1/2 teaspoon salt
- 1 1 1 teaspoon baking powder
- 1 2/3 1 2/3 2/3 cups King Arthur Unbleached Bread Flour
- 2 2 2 cups white chocolate chips
Roasted Salsa
By KDHarmon
Roast the tomatoes, garlic, pepper, onion, chile, cool
- 4 Tomatoes
- 4 spoonfuls Garlic
- 1 red, orange or yellow pepper
- 1 onion
- 1 Serrano Chili
- 1 Bunch Cilantro
- 2 Tbl Cumin
- 8 Tbl Chile Powder
- 2 Limes, juiced
Spinach and Fennel Salad
By KDHarmon
Preheat the oven to 375°
- 8 slices of thick-cut bacon
- 1/3 cup packed light brown sugar
- Kosher salt
- Pepper
- 1/3 cup plus 1 tablespoon extra-virgin olive oil
- 1 medium fennel bulb—halved, cored and very thinly sliced
- 2 tablespoons Dijon mustard
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons sherry vinegar
- 8 ounces baby spinach (12 cups)
- 2 cups lightly packed basil leaves
- 4 ounces French feta cheese, crumbled
Creamy Corn Soup with Chicken and Poblano Chile
By KDHarmon
1. Roast the poblano directly on the open flame of a stovetop or under a broiler until charred and blackened all ov...
- 1 large fresh poblano chile
- 1 tablespoon vegetable or olive oil
- 1 small white onion, sliced 1/4-inch thick
- 2 cloves garlic, peeled
- 3 cups corn kernels, cut from about 5 cobs or frozen
- 1 tablespoon corn starch
- 1 quart milk
- 2 boneless, skinless chicken breasts, or about 3/4 pound leftover chicken
- Salt to taste
- Cilantro for garnish
Chili Colorado
By KDHarmon
Remove the stems and seeds from the chiles
- 5 ancho chile peppers, dried
- 2 pasilla peppers, dried
- 2 guajillo peppers, dried
- 8 C chicken stock
- 2 pounds pork shoulder or beef
- 6 cloves garlic, chopped
- 2 bay leaves
- 1 Tbl ground cumin
- 2 tsp fresh sage, chopped
- 2 tsp fresh oregano, chopped (Mexican if possible)
- vegetable oil
- salt and pepper to taste
Baked Lemon Ziti
By KDHarmon
For the pasta: Place an oven rack in the center of the oven
- Pasta:
- Butter, for greasing the baking dish
- Salt
- 1 pound ziti pasta
- 1 tablespoon extra-virgin olive oil
- 12 ounces pancetta, sliced into 1/4-inch thick slices, chopped
- Sauce:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup all-purpose flour
- 3 1/2 cups whole milk, at room temperature
- Zest of 2 large lemons
- 3/4 cup grated Parmesan
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup chopped fresh basil
- 2 tablespoons chopped fresh thyme
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 2 cups shredded mozzarella
- Topping:
- 2/3 cup plain breadcrumbs
- 1/3 cup grated Parmesan
- Extra-virgin olive oil, for drizzling
Sundried Tomato Spread
By KDHarmon
Combine all ingredients and mix until thoroughly combined
- 1/4 cup Sun-dried Tomatoes (finely chopped)
- 1/2 Shallot (finely minced)
- 1 Anchovy Fillet (smashed and chopped into paste)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 tablespoon Brined Capers (drained)
- 3 tablespoons Extra Virgin Olive Oil