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Recipes
Simple Bolognese
By KDHarmon
In a large skillet heat the olive oil
- 1/4 cup extra-virgin olive oil
- 1 medium onion, coarsely chopped
- 2 garlic cloves, peeled and coarsely chopped
- 1 celery stalk, coarsely chopped
- 1 carrot, coarsely chopped
- 1 pound ground chuck beef
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup flat-leaf Italian parsley, chopped
- 8 fresh basil leaves, chopped
- Salt and freshly ground black pepper
- 1/4 cup freshly grated Pecorino Romano
Zesty Chile-Lime Vinaigrette
By KDHarmon
This dressing straddles East and West
- Zest of 2 (3 oz) limes
- Juice of the limes, with rice vinegar added to equal 1/4 cup
- 1-1/2 Tbl granulated sugar or honey
- 1-1/2 Tbl soy sauce
- 1-1/2 Tbl canola or grapeseed oil
- kosher salt, to taste
- black pepper, to taste
- 1/2 seeded and finely chopped large red Fresno chile or jalapeno
Spanish Rice (Aunt Bertha)
By KDHarmon
Cook bacon until well browned or nearly crisp
- 1 lb Bacon, chopped
- 2 medium onions, chopped
- 2 bell peppers, chopped
- 6 stalks celery, chopped
- 1 large can tomatoes
- 2 C rice
- 1 tsp pepper
- 4 Tbl Worchester Sauce
- 2-3 buttons garlic
- 3 or 4 hot peppers
Pumpkin Bread
By KDHarmon
1 Preheat oven to 350°F (180°C)
- 1 1/2 cups (200g) flour
- 1/2 teaspoon of salt
- 1 cup (200 g) sugar
- 1 teaspoon baking soda
- 1 cup (240 ml) pumpkin purée*
- 1/2 cup (120 ml) olive oil
- 2 eggs, beaten
- 1/4 cup water
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 cup (120 ml) chopped walnuts
Two Ingredient Crackers
By KDHarmon
Mix it all up with a mixer until it forms a ball
- 3 cups flour
- 1 1/4 cup whole fat yogurt
Farro with Wild Mushrooms and Herbs
By KDHarmon
Cook farro in boiling salted water until tender, about 20 minutes
- 2 cups semi-pearled farro
- Kosher salt
- 2 tablespoons(or more) olive oil
- 4 cups(about 8 ounces) assorted fresh mushrooms (such as chanterelle, porcini, lobster, maitake, and crimini), cut into 1-inch pieces
- Freshly ground black pepper
- 1 cup low-sodium chicken broth
- 1/4 cup(1/2 stick) unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh thyme
- Ingredient Info: Semi-pearled farro is available at Italian markets and natural foods and specialty foods stores.
Curried Chicken Sandwich
By KDHarmon
Curry Brine: Combine all in large resealable plastic bag
- Curry Brine:
- 2 skinless, boneless chicken breasts (about 1 pound), halved horizontally
- 1/4 recipe Curry Brine
- 4 stalks celery, thinly sliced
- 1/2 small fennel bulb, thinly sliced
- 1 tablespoon plain whole-milk yogurt
- 1 teaspoon fresh lemon juice
- 3/4 teaspoon celery seeds
- 1 tablespoon mayonnaise plus more for serving
- Kosher salt, freshly ground pepper
- 4 large or 8 small slices country-style bread
- 1/4 cup olive oil
- 1/2 small red onion, thinly sliced
- 1/2 cup picked dill with tender stems
- 1 quart buttermilk
- 4 tsp kosher salt
- 1 tsp freshly ground black pepper
- 4 tsp curry powder
- 2 tsp ground cumin
- 2 tsp ground turmeric
Beef Bourguignonne
By KDHarmon
Preheat the oven to 325 degrees
- 6 strips thick-cut bacon, chopped
- 2 1/2 pounds flat-iron or tri-tip beef, cut into 1 1/2-inch cubes
- Kosher salt and freshly ground pepper
- 2 medium carrots, diced
- 2 medium onions, diced
- 1 sprig fresh thyme
- 1 bay leaf
- 2 cloves garlic
- 1 sprig fresh parsley, plus more for garnish
- 1 4-inch piece celery stalk
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1/2 cup brandy
- 2 cups burgundy, cotes du rhone or other dry red wine
- 2 cups beef stock
- 2 tablespoons unsalted butter
- 3/4 cup pearl onions, peeled
- 1 teaspoon sugar
- 1 cup quartered button mushrooms
15-Yolk Tagliolini
By KDHarmon
Place flour and a pinch of salt in bowl of a food processor
- 2-1/4 cup 00 flour (about 9 ounces), plus more
- Kosher salt
- 15 large egg yolks
Bacon and Scallion Corn Muffins
By KDHarmon
1.Set up a grill for indirect grilling, with the coals on one side, and heat to 425°
- 5 slice(s) bacon
- 1 cup(s) all-purpose flour
- 1 cup(s) yellow cornmeal
- 1/4 cup(s) sugar
- 2 teaspoon(s) baking powder
- 2 teaspoon(s) salt
- 1/2 teaspoon(s) baking soda
- 1/2 teaspoon(s) freshly ground black pepper
- 1 pinch(s) cayenne pepper
- 1 1/2 cup(s) frozen corn kernels, thawed
- 4 large scallions, finely chopped
- 2 large eggs
- 1 cup(s) sour cream
- 4 tablespoon(s) unsalted butter, melted