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Recipes
Cherry Upside Down Cake
By KDHarmon
Arrange rack in center of oven, preheat to 425 degrees
- 8 8 8 Tbl melted butter, divided
- 20 20 20 oz frozen sweet cherries (or blueberries)
- 1 1 2 Cup + 2 Tbl sugar
- 2 2 2 Tbl lemon juice
- 2 2 2 C all purpose flour
- 2 2 2 tsp baking powder
- 1/2 1/2 1/2 tsp salt (omit if using salted butter)
- 1/4 1/4 1/4 tsp baking soda
- 3 3 3 large eggs
- 1 1 1 C sour cream
- 2 2 2 tsp lemon zest
QFC Cous Cous
By KDHarmon
Combine all
- Dressing:
- cous cous
- dried cranberries
- almonds
- Kalamata olives
- green onion
- cilantro
- canola oil
- honey
- orange juice
- apple cider vinegar
- salt
- pepper
Herb-Roasted Turkey Breast
By KDHarmon
Preheat oven to 325. Place turkey on rack in roasting pan, skin side up
- Bone in turkey breast (6.5-7 pounds)
- 2 Tbl olive oil
- 1 Tbl minced garlic (3 cloves)
- 2 tsp freshly squeezed lemon juice
- 2 tsp dry mustard
- 1 Tbl chopped fresh rosemary leaves
- 1 Tbl chopped fresh sage leaves
- 1 tsp chopped fresh thyme leaves
- 1-1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3/4 C dry white wine
Grilled Sweet Potato Baba Ghanoush
By KDHarmon
Prepare a grill for medium-high heat; lightly oil grate
- 1/4 cup olive oil, plus more
- 2 pounds sweet potatoes (about 2 medium)
- 3 tablespoons fresh lemon juice
- 2 tablespoons tahini
- 1/2 garlic clove, finely grated
- Kosher salt and freshly ground black pepper
- Sumac, za’atar, crushed red pepper flakes, or Aleppo pepper; grilled flatbreads or pita bread (for serving)
Scampi for Two
By KDHarmon
Extra-large shrimp (21 to 25 per pound) can be substituted for jumbo shrimp
- 4-1/2 4-1/2 4-1/2 teaspoons salt
- 1 1 1 tablespoon sugar
- 12 12 to 20 shell-on jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed, shells reserved
- 4-1/2 4-1/2 4-1/2 teaspoons extra-virgin olive oil
- 1/2 1/2 1/2 cup dry white wine
- 2 2 2 sprigs fresh thyme
- 4-1/2 4-1/2 4-1/2 teaspoons lemon juice, plus lemon wedges for serving
- 1/2 1/2 1/2 teaspoon cornstarch
- 4 4 4 garlic cloves, sliced thin
- 1/4 1/4 1/4 teaspoon red pepper flakes
- 1/8 1/8 1/8 teaspoon pepper
- 2 2 1/2-inch tablespoons unsalted butter, cut into 1/2-inch pieces
- 1-1/2 1-1/2 1-1/2 teaspoons chopped fresh parsley
Paella
By KDHarmon
Preheat the oven to 350 degrees Fahrenheit
- 4 chicken breasts, cut in half
- Salt and pepper
- 2 tbsps olive oil
- 1 large onion, chopped
- 2 red peppers, chopped
- 4 garlic cloves
- Large pinch of saffron threads
- Large pinch of cayenne pepper, to taste
- 2 1/2 cups brown rice
- 8 oz chicken Andouille sausage, sliced thinly
- 1 can diced tomatoes, low sodium
- 4 cups low sodium chicken stock
- 1 lb raw shrimp, cleaned and peeled
- 1 large scallion, sliced thin
Apple Rose Pie
By KDHarmon
For the Pie: Preheat oven to 375ºF
- Apple Rose Pie:
- 1 box store-bought puff pastry
- 2-3 large apples (such as honey crisp, core removed and thinly sliced)
- 1 lemon (zested and juiced)
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1 jar apricot preserves (8 ounces)
- Apple Crème Anglaise:
- 2 cups half-n-half
- 1 vanilla bean (split lengthwise, beans removed with the back of a knife)
- 4 egg yolks
- 1/4 cup sugar
- 2 tablespoons calvados (apple brandy)
Beef Suya
By KDHarmon
In large bowl, combine the beef with 1 teaspoon of salt
- 1.5 pound flat-iron steak, sliced against the grain into 1/2-inch thick strips
- 1-3/4 tsp kosher salt, divided
- 1/2 unsalted dry-roasted peanuts
- 1 Tbl sweet paprika
- 1 Tbl ground ginger
- 1 Tbl garlic powder
- 1 Tbl onion powder
- 2 tsp packed light brown sugar
- 1 tsp cayenne pepper
- 1 tsp ground black pepper
- 3 Tbl grapeseed or other neutral oil, plus more for oiling the grill grates
- 1 Tbl lime juice, plus lime wedges to serve
Apple and Dried Cherry Galette with Caramel Sauce
By KDHarmon
For crust: Mix flour and salt in processor
- Crust:
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 4 tablespoons (about) ice water filling
- Filling:
- 1 tablespoon unsalted butter
- 1 1/2 pounds tart green apples (such as Granny Smith; about 5), peeled, cored, each cut into 8 wedges
- 4 tablespoons sugar
- 1/3 cup dried tart cherries (about 2 ounces)
- 1/4 teaspoon ground cinnamon
- Caramel Sauce:
- 1-1/2 C sugar
- 1/2 C water
- 3 Tbl unsalted butter
- 1 C heavy whipping cream
Beef and Carrot Stew with Dark Beer
By KDHarmon
Heat oil in heavy large pot over medium-high heat
- 2 tablespoons peanut oil
- 1 3-pound boneless beef chuck roast, cut into 1 1/2-inch chunks
- 2 cups chopped onions
- 4 garlic cloves, smashed
- 4 teaspoons chopped fresh sage and/or rosemary
- 2 tablespoons tomato paste
- 2 tablespoons all purpose flour
- 1 12-ounce bottle dark beer (such as stout)
- 1 14-ounce can low-salt beef broth
- 1 pound baby carrots with some green tops attached, peeled