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Recipes
Truffle Chips
By KDHarmon
Fill large bowl with cold water
- 3 (9- to 10-ounce) unpeeled russet potatoes
- Vegetable oil (for frying)
- Coarse kosher salt
- 3 tablespoons freshly grated Parmesan cheese
- 2 tablespoons finely chopped fresh parsley
- Freshly ground black pepper
- Truffle oil
Italian Wedding Soup
By KDHarmon
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend
- Meatballs:
- 1 small onion, grated
- 1/3 cup chopped fresh Italian parsley
- 1 large egg
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 slice fresh white bread, crust trimmed, bread torn into small pieces
- 1/2 cup grated Parmesan
- 8 ounces ground beef
- 8 ounces ground pork
- Freshly ground black pepper
- Soup:
- 12 cups low-sodium chicken broth
- 1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
- 2 large eggs
- 2 tablespoon freshly grated Parmesan, plus extra for garnish
- Salt and freshly ground black pepper
Sunflower Seed Pesto
By KDHarmon
Rinse sunflower seeds, put in a small bowl or jar, and add cold water to cover seeds by 1 inch
- 1/2 cup raw shelled sunflower seeds
- 1 small garlic clove
- 2 cups (packed) arugula leaves
- 1 cup (packed) fresh basil leaves
- 1/4 cup extra-virgin olive oil
- 2 teaspoons honey
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- Kosher salt
Carmelized Carrot Risotto
By KDHarmon
1. Heat 1 tbsp. oil and 1 tbsp
- 2 tablespoons vegetable oil, divided
- 3 tablespoons unsalted butter, divided
- 6 medium carrots, peeled and chopped as finely and evenly as possible (about 3 cups; see Notes)
- 1/2 About 1/2 tsp. salt
- 1 teaspoon sugar
- 5 cups reduced-sodium chicken broth
- 1/3 cup minced onion
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/4 cup mascarpone cheese
- 1/4 cup freshly shredded parmesan cheese, plus 1/2 cup for garnish
- 1 tablespoon finely chopped flat-leaf parsley, plus 1 tbsp. for garnish
- 1 teaspoon roughly chopped fresh thyme
- 1/8 teaspoon white pepper
Corn Fettuccine
By KDHarmon
Bring a large pot of water to boil over medium heat
- Salt
- 1 pound fettuccine
- Extra-virgin olive oil, for drizzling
- 6 slices smoky bacon, chopped
- 6 ears corn on the cob, shucked
- 3 shallots, finely chopped
- 1 small red bell pepper, seeded and chopped
- Freshly ground black pepper
- 1 cup half-and-half or cream - whatever you put in your morning coffee
- 1/2 cup chicken stock or dry white wine
- 2 tablespoons chopped fresh thyme leaves
- A few dashes hot sauce or 1 or 2 pinches cayenne pepper
- 1 cup grated Parmigiano-Reggiano or Pecorino Romano
- 1/2 cup torn sweet basil leaves or 1/4 cup chopped tarragon leaves
Spicy Sausage Lasagna with Pesto
By KDHarmon
Preheat oven to 425 degrees F
- Besciamella:
- 2 1/2 pounds fresh Pasta Sheets (thinly rolled)
- 2 pounds spicy Italian Sausage (casings removed)
- 1 large Bulb Onion (cut in half and sliced)
- 3 Garlic cloves (sliced)
- 2 batches Besciamella
- 3 cups Parmigiano-Reggiano (freshly grated)
- Olive Oil
- Salt and Pepper
- 5 tablespoons Unsalted Butter
- 1/4 cup Flour
- 3 cups Whole Milk
- 2 teaspoons Kosher Salt
- Nutmeg
Apple-Stilton Soup
By KDHarmon
Peel, core and chop apples
- 3 Granny Smith apples
- 1 medium onion, thinly sliced
- 4 shallots, thinly sliced
- 3-5 cloves garlic, smashed
- 2 Tbl butter
- 6 sprigs each Thyme and Savory
- 2 bay leaves or 1 bouquet garni bundle
- Salt and Pepper to taste
- 6 C chicken stock
- 1/4-1/2 C Stilton cheese
- 1/2 C cream
- 1 Tbl lemon juice
Blueberry Lemon Cake
By KDHarmon
Prep: 1.Lightly butter a 9-inch springform pan and line the bottom with parchment
- 2 2 2 large eggs
- 2 2 2 large eggs
- 2 2 2 large eggs
- 1 1 1 cup granulated sugar
- 1 1 1 cup granulated sugar
- 1 1 1 cup granulated sugar
- 1 1 1 cup sour cream (8oz)
- 1 1 1 cup sour cream (8oz)
- 1 1 1 cup sour cream (8oz)
- 1/2 1/2 1/2 cup light olive oil or vegetable oil
- 1/2 1/2 1/2 cup light olive oil or vegetable oil
- 1/2 1/2 1/2 cup light olive oil or vegetable oil
- 1 1 1 tsp vanilla extract
- 1 1 1 tsp vanilla extract
- 1 1 1 tsp vanilla extract
- 1/4 1/4 1/4 tsp salt
- 1/4 1/4 1/4 tsp salt
- 1/4 1/4 1/4 tsp salt
- 2 2 2 cups all-purpose flour*
- 2 2 2 cups all-purpose flour*
- 2 2 2 cups all-purpose flour*
- 2 2 2 tsp baking powder
- 2 2 2 tsp baking powder
- 2 2 2 tsp baking powder
- 1 1 1 medium lemon zest and juice, divided
- 1 1 1 medium lemon zest and juice, divided
- 1 1 1 medium lemon zest and juice, divided
- 1/2 1/2 1/2 Tbsp corn starch
- 1/2 1/2 1/2 Tbsp corn starch
- 1/2 1/2 1/2 Tbsp corn starch
- 16 16 16 oz fresh blueberries **
- 16 16 16 oz fresh blueberries **
- 16 16 16 oz fresh blueberries **
- to sugar to dust the top optional
- to sugar to dust the top optional
- to sugar to dust the top optional
Ricotta Gnocchi Gratin
By KDHarmon
In the bowl of a stand mixer fitted with the dough hook, mix the ricotta with the 2/3 cup of Parmigiano, the whole ...
- 1 1/2 pounds ricotta cheese
- 2/3 cup grated Parmigiano-Reggiano cheese, plus more for serving
- 1 large egg plus 1 large egg yolk
- 1 1/2 teaspoons grated lemon zest plus 6 teaspoons lemon juice
- 1/2 teaspoon grated nutmeg
- Kosher salt
- Pepper
- 1 1/4 cups all-purpose flour, plus more for dusting
- 3 tablespoons extra-virgin olive oil, plus more for greasing
- One 4 ounce piece of pancetta, finely chopped
- 1 stick plus 1 tablespoon unsalted butter
- 30 sage leaves
- 1/2 teaspoon grated orange zest
Rosa's Biscuits
By KDHarmon
Preheat oven to 350°. Whisk flour, sugar, baking powder, and 1½ tsp
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt, plus more
- 1 cup (2 sticks) chilled unsalted butter, cut into pieces; plus 6 Tbsp. (3/4 stick), melted
- 3/4 cup chilled buttermilk