KDHarmon's profile page
Recipes
Katharine Hepburn's Brownies
By KDHarmon
Preheat oven to 325. Melt butter in saucepan with cocoa and stir until smooth
- 1/2 C cocoa
- 1 stick butter
- 2 eggs
- 1 C sugar
- 1/4 C flour
- 1 C broken-up walnuts or pecans
- 1 tsp vanilla
- pinch of salt
Tagliatelle with Gorgonzola, Basil and Garlic
By KDHarmon
Melt butter. Add basil and garlic and cook until garlic is tender, about 5 minutes
- 2 Tbl butter
- 3 Tbl fresh basil, chopped
- 1 Tbl garlic, minced
- 1 C cream
- 8 oz Tagliatelle or linguine
- 4 oz Gorgonzola, crumbled; plus extra for garnish
- 1 Tbl fresh lemon juice
- Salt
- Pepper
- Slivered green onions
Wild Mushroom Bisque with Walnut and Arugula Pesto
By KDHarmon
For Pesto: Puree first 5 ingredients in processor until almost smooth
- Pesto:
- 4 oz arugula (about 6 cups)
- 3 Tbl fresh lemon juice
- 2 Tbl chopped, toasted walnuts
- 2 Tbl grated Parmesan cheese
- 2 cloves garlic, chopped
- 1/2 C extra virgin olive oil
- Bisque:
- 2 oz dried porcini mushrooms
- 1/2 C hot water
- 2 Tbl butter
- 12 oz assorted mushrooms, sliced
- 1 medium onion, chopped (about 8 oz)
- 6 cloves garlic, chopped
- 4 medium shallots, sliced
- 2 C dry white wine
- 1 Tbl chopped fresh thyme
- 1 bay leaf
- 4 C chicken broth
- 1 C cream
Chicken Fingers with Ranch Dressing
By KDHarmon
Preheat the oven to 425 degrees F
- Chicken:
- 2 large boneless, skinless chicken breasts
- Kosher salt
- 1/2 cup Dijon mustard
- 1/2 cup low fat plain yogurt
- 1 sleeve (about 25) saltine crackers, crumbled
- 1 cup toasted wheat germ
- 1/2 cup sliced almonds, toasted, optional
- Ranch Dipping Sauce:
- 1 1/2 cups low fat yogurt
- 1 tablespoon garlic powder
- 1 1/2 teaspoons celery salt
- 2 shakes hot sauce (recommended: Tabasco)
- 2 tablespoons chopped Italian parsley leaves
- 2 tablespoons finely chopped chives
- Kosher salt
- Combine all the ingredients in a bowl.
Roasted Beef Tenderloin with Rosemary, Chocolate and Wine Sauce
By KDHarmon
Preheat the oven to 425 degrees F
- 1 (2-pound) beef tenderloin roast
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 teaspoons olive oil
- 1/2 cup chopped shallots
- 1 small carrot, finely chopped
- 1 stalk celery, finely chopped (about 1/4 cup)
- 1 clove garlic, minced (about 1 teaspoon)
- 2 cups dry red wine
- 2 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 sprig fresh thyme
- 1 tablespoon unsweetened natural cocoa powder
- 1 teaspoon chopped fresh rosemary leaves
Roast Potato and Sweet Corn Chowder
By KDHarmon
1. Preheat the oven to 375°F
- 7 –9 small red potatoes, diced (about 3 cups)
- 2 tablespoons olive oil
- 3 cloves garlic, lightly smashed
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 4 cups fresh sweet corn kernels, or 2 (15-ounce) cans sweet corn, drained
- 2 tablespoons pure maple syrup
- 2 tablespoons unsalted butter
- 1 cup chopped celery
- 1 cup chopped yellow onion
- 3 canned chipotles in adobo sauce, chopped
- 3 tablespoons all-purpose flour
- 3-1/2 cups chicken broth or stock
- 2 cups whole milk
- 2 cups shredded smoked Gouda
- Microgreens, for garnish
Yorkshire Pudding
By KDHarmon
Preheat the oven to 450 degrees F
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 3 eggs
- 3/4 cup milk
- 1/2 cup pan drippings from roast prime rib of beef
Pumpkin Spice Liqueur
By KDHarmon
1. In a small skillet, toast the clove, allspice, white pepper, cinnamon and nutmeg over medium heat until fragrant...
- 1 teaspoon whole clove
- 1 teaspoon whole allspice
- ¾ teaspoon white pepper
- 4 cinnamon sticks
- 1 whole nutmeg
- One 2-inch piece ginger, thinly sliced
- 2½ cups vodka
- 2 cups sugar
- 1 cup water
Kerala-Style Beef Stew
By KDHarmon
This fragrant coconut milk-based curry from chef Asha Gomez of Atlanta's Cardamom Hill delivers big flavor with ver...
- 3 tablespoons vegetable oil, divided
- 1-1/2 pounds beef chuck, cut into 1" pieces
- Kosher salt
- 1 teaspoon coarsely ground black pepper plus more for seasoning
- 5 garlic cloves, chopped
- 3 serrano chiles, seeded, chopped
- 1 1x1-inch piece ginger, peeled, thinly sliced
- 1 teaspoon ground turmeric
- 3 cupslow-salt chicken broth
- 1/2 pound small carrots, scrubbed or peeled, halved lengthwise
- 1/2 pound baby red-skinned potatoes (about 1 1/2"-diameter), halved, or quartered if large
- 1/4 pound frozen, thawed pearl onions, halved
- 2 cups canned unsweetened coconut milk
- Cilantro sprigs
Blackberry and Ginger Cocktail
By KDHarmon
muddle blackberries and mint in large pitcher
- 1/2 pint blackberries
- 8 mint sprigs
- 1.5 C vodka
- 1 C fresh lime juice
- 3 12-oz bottles ginger beer