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Recipes
Parmesan Risotto
By KDHarmon
1. In a large pot, combine the chicken stock, thyme sprigs, bay leaves, rosemary sprig and Parmesan rind, and bring...
- 8 cups chicken stock
- 3 thyme sprigs
- 3 bay leaves
- One 4-inch rosemary sprig
- One 3-inch Parmesan rind
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 small yellow onion, minced
- 2 cups carnaroli rice
- 1 cup dry white wine
- 1.5 cups grated Parmesan cheese, plus more for garnish
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Kosher salt and freshly ground black pepper, to taste
Potato-Cheese Slab Pie
By KDHarmon
Make the crust: Pulse the flour, sugar and salt in a food processor
- For the Crust:
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 tablespoon sugar
- 1 teaspoon fine salt
- 3 sticks unsalted butter, cubed (keep cold in the freezer)
- 1 tablespoon white or apple cider vinegar
- For the Filling:
- 4 tablespoons extra-virgin olive oil
- 1 large onion, thinly sliced
- Kosher salt
- 4 large red-skinned potatoes (1 1/2 pounds), unpeeled
- 2 gala apples, unpeeled
- 2 sprigs fresh thyme, leaves stripped
- Freshly ground black pepper
- 3 tablespoons breadcrumbs
- 5 ounces mortadella or ham, thinly sliced
- 10 ounces white cheddar cheese, shredded
- Heavy cream, for brushing
Red Velvet Swirl Cake
By KDHarmon
Preheat oven to 375°F. Prepare a fluted tube pan with Butter and dust the inside with Flour
- Cream Cheese Swirl:
- 12 ounces Cream Cheese (softened)
- 1/3 cup Granulated Sugar
- 1 Egg (room temperature)
- 2 teaspoons Vanilla Extract
- 1/2 teaspoon Salt
- Cake:
- 3 cups All-Purpose Flour
- 1 1/2 cups Granulated Sugar
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 cup Olive Oil
- 3/4 cups Buttermilk
- 2 Eggs (room temperature)
- 1 ounce Red Food Coloring
- 2 teaspoons White Vinegar
- 2 teaspoons Vanilla Extract
- Black Pepper Glaze:
- 1 1/2 cups Powdered Sugar
- 1/4 cup Milk
- 1/2 teaspoon Finely Ground Black Pepper
- Pinch of Salt
Greek Chicken, Lemon and Rice Soup
By KDHarmon
In a large soup pot, heat the olive oil over medium heat, add the carrots, celery and onion and cook until soft, ab...
- 3 Tbl olive oil
- 3 large carrots, peeled and diced
- 2 stalks celery, thinly sliced
- 1 large onion, finely chopped
- salt and pepper - to taste
- 1 Cup rice
- 12 Cups chicken broth
- 2 chicken breasts, cooked and shredded
- 4 Tbl butter
- 2 Tbl flour
- 4 eggs
- 1/2 Cup fresh lemon juice
40 Clove Garlic Chicken
By KDHarmon
Season chicken liberally with salt and pepper
- 1 whole roasting chicken, cut into pieces
- 1 tbsp butter
- 2 tbsp extra virgin olive oil
- 40 garlic cloves
- 1 1/2 cups Pinot Gris
- 3 tbsp sweet vermouth, divided
- 1 tbsp fresh thyme leaves
- 2 tbsp flour
- 2 tbsp heavy cream
- freshly ground salt and pepper
Garlic Vinegar
By KDHarmon
When a dish needs a vibrant, last-minute flavor lift, reach for this Hanoi-style condiment
- 1/2 C water
- 1/4 C rice vinegar
- 2 thinly sliced large garlic cloves
- 1 large serrano chile (split lengthwise, but not cut all the way through)
Pumpkin Spice Latte
By KDHarmon
Combine cinnamon sticks, ginger, cloves, and 1½ cups water in a medium saucepan
- 2 3" cinnamon sticks
- 1 1/2 " piece fresh ginger
- 3 whole cloves
- 1 cup canned pumpkin purée
- 1 14-ounce can sweetened condensed milk
- 1/2 cup heavy cream
- 1/4 cup pure maple syrup
- Large pinch of kosher salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon freshly grated nutmeg
- Espresso, steamed milk, and ground cinnamon (for serving)
Pickled Cherries
By KDHarmon
Use instead of cornichons or alongside a salumi platter
- 3/4 cup distilled white vinegar
- 1/4 cup sugar
- 2 teaspoons whole black peppercorns
- 1 teaspoon coriander seeds
- 1/2 teaspoon crushed red pepper flakes
- 1 pound fresh cherries, stemmed and pitted
- 1 large rosemary sprig
Chipotle Rub
By KDHarmon
Grind chipotle chiles in a spice mill; transfer to a small bowl
- 1 1/2 dried chipotle chiles, stemmed, seeded, chopped
- 2 tablespoonspink peppercorns
- 2 tablespoonscoriander seeds
- 1 teaspoonfennel seeds
- 1/4 teaspooncumin seeds
- 2 teaspoonsdark brown sugar
- 2 teaspoonskosher salt
- 1 teaspoonmustard powder
Slow Cooker Pork with Noodles
By KDHarmon
Combine the chicken broth, soy sauce, rice wine, brown sugar, garlic, ginger, star anise and 1/2 teaspoon salt in a...
- 3 cups low-sodium chicken broth
- 1/4 cup soy sauce
- 1/4 cup Chinese rice wine or dry sherry
- 3 tablespoons packed light brown sugar
- 4 cloves garlic, smashed
- 1 2 -inch piece ginger, peeled and sliced
- 2 pieces star anise
- Kosher salt
- 3 pounds boneless pork shoulder
- 1 head bok choy, roughly chopped
- 3 1/2 ounces dried rice vermicelli noodles
- 1/2 cup chopped fresh cilantro