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Recipes
Queso Cornbread Lava Cakes
By KDHarmon
Combine the cheese, cream cheese, butter and chipotles in a large bowl and beat with an electric mixer until smooth
- 6 ounces processed cheese, such as Velveeta, at room temperature
- 2 ounces cream cheese, at room temperature
- 2 tablespoons unsalted butter, at room temperature, plus more for serving
- 2 canned chipotles in adobo
- Nonstick cooking spray, for the ramekins
- 1 cup all-purpose flour, plus more for dusting (see Cook's Note)
- 1/2 cup white cornmeal
- 1 teaspoon sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg
Beef Stroganoff
By KDHarmon
Heat 3 Tbsp. oil in a large skillet over medium-high
- 7 tablespoons olive oil, divided
- 1 pound maitake mushrooms, torn into large pieces
- 1 tablespoon finely chopped fresh thyme
- Kosher salt, freshly ground pepper
- 1 pound roast beef tenderloin, cut into 1x1-inch pieces
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 4 cups low-sodium chicken stock
- 1 cup heavy cream
- 1/2 cup sour cream
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 12 ounces egg noodles
- 3 tablespoons unsalted butter, cut into small pieces
- Chopped fresh parsley and fresh chives (for serving)
Easy Pickled Red Onions
By KDHarmon
Bring vinegar, salt, and 1 cup water to a boil in a small saucepan
- 2 tablespoon red wine vinegar
- 1/2 teaspoon kosher salt
- 1/2 small red onion, thinly sliced
Toasted Orecchiette with Veal Meatballs
By KDHarmon
Place a rack in upper third of oven; preheat to 375°
- 2 ounces smoked bacon (about 4 slices), frozen
- 8 ounces ground veal
- 8 ounces ground pork
- 8 garlic cloves, 2 whole, 4 finely chopped, 2 thinly sliced
- 1 onion, halved, divided
- 1/2 cup dried breadcrumbs
- 2 tablespoons milk
- 1/2 teaspoon ground coriander
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon ground allspice
- 1/8 teaspoon hot smoked Spanish paprika
- 1 teaspoon kosher salt, plus more
- 1/4 teaspoon freshly ground black pepper, plus more
- 2 cups low-sodium chicken broth
- 12 ounces orecchiette
- 5 tablespoons olive oil, divided
- 8 ounces maitake mushrooms, tough stems removed, torn into pieces
- 1 bunch Tuscan kale, ribs and stems removed, leaves chopped
- Finely grated Parmesan (for serving)
Chewy Chocolate Chip Cookie Bars
By KDHarmon
1. Preheat oven to 350Fº (180ºC)
- 1 1/3 cups (160g) flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 8 tablespoons (4 ounces, 115g) unsalted butter, at room temperature
- 1 cup (200g) packed dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons whole or lowfat milk
- 3/4 cup (90g) dried cranberries or sour cherries
- 1 cup (90g) shredded unsweetened coconut
- 3/4 cup (60g) rolled oats
- 1 1/2 cups (255g) milk chocolate chips or coarsely chopped milk chocolate, preferably with minimum 30% cocoa solids
Tomatillo Salsa
By KDHarmon
Heat oil in a cast-iron skillet over high heat
- 2 tablespoons vegetable oil
- 8 medium tomatillos (about 14 oz.), husked, sliced 1/2" thick
- Kosher salt
- 1/2 jalapeño, seeds removed if desired, coarsely chopped
- 1/4 cup fresh cilantro leaves with tender stems
- 2 tablespoons fresh lime juice
- Freshly ground black pepper
Tomato Gorgonzola Soup
By KDHarmon
Melt the butter in a large stockpot over medium heat
- 3 tablespoons unsalted butter
- 2 large yellow onions, chopped
- 4 cloves garlic, chopped
- 3 tablespoons all-purpose flour
- 2 ounces (1/4 cup) cognac
- 1 1/2 pounds red-skinned potatoes, peeled and quartered
- 4 cups low-sodium chicken broth
- 1 35-ounce can whole peeled tomatoes, crushed, juices reserved
- 2 3/4 cups heavy cream
- 2/3 cup crumbled gorgonzola cheese, plus more for garnish
- 2/3 cup fresh basil, plus more for garnish
- Kosher salt and freshly ground pepper
- 2 teaspoons cider vinegar
Butternut Squash Noodles with Prosciutto and Sage
By KDHarmon
Special equipment: a spiralizer Preheat the oven to 450 degrees F
- 1 large butternut squash (about 3 pounds)
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 6 tablespoons unsalted butter, cut into cubes
- 2 ounces thinly sliced prosciutto (about 4 slices)
- 5 fresh sage leaves
- 1/2 cup shaved Parmesan (about 2 ounces)
Lemon Pepper Fettucine
By KDHarmon
Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces fettuccine
- 1 tablespoon unsalted butter
- 1 large shallot, minced
- 1 1/4 cups heavy cream
- 1 large egg yolk
- 1 to 2 teaspoons finely grated lemon zest
- 1/3 cup grated pecorino cheese, plus more for garnish
- Freshly ground pepper
- Crusty bread, for serving (optional)
Shrimp and Fennel Ravioli
By KDHarmon
Melt the butter in a small saucepan
- Ravioli:
- 1 tablespoon unsalted butter
- 1/2 small fennel bulb—halved, cored and coarsely chopped, fronds chopped for garnish
- 1 medium leek, white and tender green parts, finely chopped
- Salt and freshly ground pepper
- 12 medium shrimp, shelled and deveined, 8 shrimp cut into 1/4-inch dice
- 24 round gyoza skins
- 1 egg white, lightly beaten
- Sauce:
- 3 tablespoons dry white wine
- 2 tablespoons minced shallots
- 1/4 teaspoon finely grated fresh ginger
- 1/2 cup low-sodium nonfat chicken broth
- 1 1/2 teaspoons soy sauce
- 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon cold water
- 1 tablespoon cold water
- Salt and freshly ground pepper
- 1/4 cup snipped chives