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Recipes
Savory Sweet Potato Bake
By KDHarmon
Smear the butter all over the 6-quart insert of your slow cooker
- 1 tablespoon salted butter
- 5 pounds sweet potatoes, peeled, and sliced in 2-inch rounds that are about 1/4-inch thick
- 2 teaspoons chipotle chile powder, divided
- 1 teaspoon kosher salt, divided
- 14 to 16 ounces shredded Gruyere cheese, divided
- 2 cups heavy cream
Vanilla Sponge Cake with Blackberry-Tarragon Jam
By KDHarmon
Make the cake: Preheat the oven to 375°
- Cake:
- 2 2 2 tablespoons unsalted butter, melted, plus more for brushing 1/2 cup all-purpose flour
- Jam: 8 ounces blackberries 1/2 cup granulated sugar 1 tablespoon tarragon leaves, chopped 1 teaspoon gin 1 teaspoon fresh lemon juice 1/4 teaspoon black pepper
Breakfast Calzone
By KDHarmon
If you can’t find nduja, a funky and spicy spreadable Italian salami, substitute torn or chopped hot soppressata ...
- 2 1-lb. 2 1-lb. 6-oz. balls of pizza dough, room temperature
- All-purpose flour (for surface)
- 6 6 2 oz. Fontina cheese, grated (about 2 cups)
- 1 1 1 cup whole-milk fresh ricotta
- 4 4 4 oz. nduja
- 8 8 8 large egg yolks
- 1 1 1 Tbsp. finely chopped rosemary
- Extra-virgin olive oil
- Kosher salt
Blender Hollandaise
By KDHarmon
•Fill a blender with hot water; set aside
- 1 1/4 cups (2 1/2 sticks) unsalted butter, cubed
- 2 large egg yolks
- 2 Tbsp. fresh lemon juice, plus more
- Kosher salt and freshly ground black pepper
Strawberry Lemon Ricotta Pancakes
By KDHarmon
For the pancakes: 1.In a large bowl, combine the flour, baking powder, salt and nutmeg
- For the pancakes:
- 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 2 beaten eggs
- 1 cup ricotta cheese
- 1/2 cup milk
- 1 tablespoon sugar
- zest from 1 lemon
- 1 teaspoon lemon juice
- For the syrup:
- 4 cups fresh strawberries, diced
- 2 cups sugar
- 1/4 teaspoon lemon juice
- For serving:
- fresh sliced strawberries
Spanish Tortilla
By KDHarmon
Heat oil in a large ovenproof skillet over medium heat
- 1-1/2 cups extra-virgin olive oil
- 2 pounds large Yukon Gold potatoes, peeled, quartered, cut into 1/4" slices
- 1 onion, quartered, thinly sliced
- 2-1/2 teaspoons kosher salt
- 8 large eggs, beaten to blend
Sauerbraten
By KDHarmon
Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper ber...
- 3 cups low-sodium beef broth
- 1 cup dry red wine
- 1 cup red wine vinegar
- 2 large onions, cut into large chunks
- 5 cloves garlic; 3 crushed, 2 chopped
- 10 sprigs fresh thyme, plus 1 tablespoon chopped leaves
- 2 bay leaves
- 1 teaspoon juniper berries (available in the spice aisle)
- 1 teaspoon black peppercorns
- 1/2 teaspoon whole cloves
- 1 3-to-4-pound boneless beef top chuck roast
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 2 medium carrots, cut into 1-inch chunks
- 2 stalks celery, cut into 1-inch chunks
- 2 tablespoons all-purpose flour
- 2 tablespoons crushed gingersnap cookies
- Freshly ground pepper
- Spaetzle, for serving
- Sour cream, for serving (optional)
- Chopped fresh parsley, for garnish
2-Ingredient Bagels
By KDHarmon
1. Combine flour with Greek yogurt in a mixing bowl
- 1 1 1 cup of self-rising flour
- 1 1 1 cup non-fat or low-fat plain Greek yogurt
No-Knead Pizza Dough
By KDHarmon
• Whisk flour, salt, and yeast in a medium bowl
- 7-1/2 C all-purpose flour (1000 grams) plus more for shaping dough
- 4 tsp fine sea salt
- 1/2 tsp active dry yeast
Penne with Cheese and Stout
By KDHarmon
Cook pasta, drain and reserve
- 1/2 pound penne
- 3 tsp butter
- 2 tsp minced shallots
- 3/4 C Guiness Stout
- 2 C heavy cream
- 1/2 C Blarney cheese, grated
- 1/2 C Swiss cheese, grated
- 1/2 C Dubliner cheese, grated
- 3/4 C seasoned breadcrumbs