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Recipes
Jalapeno Popper Dip
By KDHarmon
1.Preheat oven to 375 degrees
- Dip:
- 1 4oz can diced jalapenos, well drained OR 4-6 fresh jalapenos, roasted and diced (include seeds if you like it really spicy)
- 1 8oz package cream cheese, softened
- 1 cup sour cream
- 1 teaspoon garlic powder
- 2 cups shredded cheddar cheese
- 3/4 cup shredded parmesan cheese
- Topping:
- 1 cup Panko bread crumbs
- 4 tablespoons butter or margarine, melted
- 1/4 cup shredded parmesan cheese
- 1 tablespoon fresh parsley
Little Gem Salad with Lemon Cream and Hazelnuts
By KDHarmon
Combine garlic, cream, and ½ tsp
- 4 garlic cloves, smashed
- 1/2 cup heavy cream
- 1/2 teaspoon freshly ground black pepper, plus more
- Kosher salt
- 1/4 cup blanched hazelnuts
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice, divided
- 6 heads of Little Gem (about 1 pound total), cores removed, leaves separated
- 4 small carrots (about 4 ounces), scrubbed, thinly sliced lengthwise on a mandoline
- 1/2 cup mint leaves
- 1 1/2 ounces SarVecchio or Parmesan
- Flaky sea salt
Goat Cheese Ravioli with Orange and Fennel
By KDHarmon
1. In a bowl, combine the goat cheese, milk, parsley, sage, rosemary, thyme, nutmeg and 1/4 cup of the Parmigiano ...
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Salt
- Freshly ground pepper
- All-purpose flour, for dusting
- One 12-ounce package wonton wrappers
- 1 stick unsalted butter
- 2 tablespoons coarsely chopped fennel fronds
- 1/2 teaspoon finely grated orange zest
- Pinch of fennel pollen
- 11 ounces fresh goat cheese, softened
- 1/4 cup milk
- 1 tablespoon chopped flat-leaf parsley
- 1/4 teaspoon chopped sage
- 1/4 teaspoon chopped rosemary
- 1/4 teaspoon chopped thyme
- 1/4 teaspoon freshly grated nutmeg
Quiche Lorraine (Bacon)
By KDHarmon
Crust: Preheat oven to 450 degrees
- Crust:
- 3 C flour
- 1 C shortening
- 8-9 tsp cold water
- salt
- Filling:
- 1 lb bacon, fried and crumbled
- 3 C swiss cheese, shredded
- 2 C finely chopped onion
- 8 eggs
- 2 pints cream
- 1-1/2 tsp salt
- 1/2 tsp sugar
- 1/4 tsp cayenne
- red pepper
Pumpkin Caramel Tart
By KDHarmon
Crust: Preheat oven to 350°
- Crust:
- 1 1/4 cups skin-on hazelnuts
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 3/4 teaspoon kosher salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- Filling and Assembly:
- Pinch of cream of tartar
- 1 1/4 cups granulated sugar, divided
- 1 cup heavy cream
- 1 cup canned pumpkin purée
- 2 tablespoons light brown sugar
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons finely grated peeled ginger
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 3 large eggs
- Whipped cream (for serving)
- Special Equipment
- A 9-inch springform pan
Taco Seasoning
By KDHarmon
Mix all the ingredients together in a bowl
- 1 Tbsp. chili powder
- 1 1/2 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. sea salt
- 1 tsp. black pepper
- 1/4 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. crushed red pepper flakes
- 1/4 tsp. oregano
Mexican Chcolate Souffles
By KDHarmon
Preheat oven to 350°F. Butter and sugar eight 3/4-cup soufflé dishes or custard cups
- 5 3.1-ounce disks Mexican chocolate (such as Ibarra), chopped
- 1/2 cup (1 stick) unsalted butter
- 8 large eggs, separated, room temperature
- Sweetened whipped cream
Pork Scaloppine with Fennel Salsa Verde
By KDHarmon
Stir fennel, fennel fronds, shallot, garlic, capers, parsley, lemon zest, and ⅓ cup olive oil in a small bowl; se...
- 1/4 small fennel bulb, finely chopped, plus 2 tablespoons chopped fennel fronds
- 1/2 large shallot, finely chopped
- 1 garlic clove, finely grated
- 2 tablespoons chopped drained capers
- 2 tablespoons chopped fresh parsley
- 2 tablespoons finely grated lemon zest
- 1/3 cup olive oil, plus more
- Kosher salt and freshly ground black pepper
- 1 tablespoon fennel seeds
- 2 1/2 pounds center-cut boneless pork loin, silver skin removed
- 1 tablespoon (or more) vegetable oil
- 2 lemons, halved crosswise
- Special Equipment
- A spice mill or a mortar and pestle
Balsamic Marinade
By KDHarmon
In a glass, ceramic, or other nonreactive mixing bowl, stir together the vinegar, orange zest and juice, garlic, sh...
- 3/4 C balsamic vinegar
- 2 tsp grated orange zest
- 1/4 C freshly squeezed orange juice
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 tbl chopped fresh thyme
- 2-1/2 C olive oil
- Kosher salt
- Freshly ground black pepper
Creamy Rogue Blue Cheese Dressing
By KDHarmon
Mis with beater, let set overnight in refrigerator
- 1/2 C mayonnaise
- 1/4 lb Oregon Blue Cheese
- 1/2 C sour cream or buttermilk
- garlic powder
- Dash Worcestershire suace
- Few drops lemon juice or Sherry