KDHarmon's profile page
Recipes
Slow-Cooker Pasta Bolognese
By KDHarmon
Add the dried mushrooms to a small bowl and cover with very hot water; let sit for 15 minutes, then drain and fine...
- 1/4 cup dried porcini mushrooms
- 2 slices white sandwich bread, crusts removed
- 1 cup whole milk
- Scant 3 cups meatloaf mix, at room temperature
- 2 teaspoons coarse salt, plus more to taste
- 15 grinds black pepper
- 2 tablespoons unsalted butter
- 1/2 pound pancetta, coarsely chopped
- 1 cup finely chopped shiitake or cremini mushrooms
- 2 cups finely chopped carrots (about 4 medium)
- 1 cup finely chopped celery (about 4 stalks)
- 1 cup finely chopped red onion (about 1 small)
- 1 tablespoon finely chopped garlic
- 1 teaspoon freshly ground nutmeg
- 1/2 cup tomato paste (about 5 ounces)
- 1/4 cup all-purpose flour
- 1 cup dry red wine, such as Cabernet Sauvignon
- 3/4 cup canned diced tomatoes, with juice
- 1/2 cup chicken stock
- 2 tablespoons minced rosemary leaves
- Red wine vinegar, to taste
- 1 pound pappardelle pasta, cooked according to the package directions
- Grated parmesan cheese, for serving
- Extra-virgin olive oil for serving
Crockpot Beef Bourguignon
By KDHarmon
1. In a large bowl, combine beef with flour and stir to coat
- 2.5 pounds stew beef, cut into 1-inch chunks, patted dry
- 1/4 cup flour
- Pepper
- Salt
- 1 teaspoon Italian seasoning
- 3 tablespoons olive oil
- 2 cups red wine (Pinot Noir or Cabernet Sauvignon)
- 2 cups beef stock
- 2 tablespoons tomato paste
- 2 cups baby potatoes
- 2 cups baby carrots
- 8 ounces button mushrooms
- 1 12 oz. bag frozen pearled onions
- 2 teaspoons chopped garlic
- Egg noodles or rice
Sauteed Pears with Bacon and Mustard Dressing
By KDHarmon
Cook bacon in a large skillet over medium, stirring occasionally, until golden brown and crisp around edges, 10–1...
- 6 ounces slab bacon, sliced 1/4 inch thick, slices cut into 1/4 inch pieces
- 4 ripe but firm Bosc pears, quartered, seeds removed
- Kosher salt, freshly ground pepper
- 1 tablespoon white wine vinegar
- 1 tablespoon whole grain mustard
- 3 tablespoons plus 2 teaspoons walnut oil or olive oil
- 1/2 cup unsalted, roasted walnuts
- Sliced chives (for serving)
Shortbread Toffee Cookie Bars
By KDHarmon
Preheat oven to 350° Line a 9x13 pan with foil and spray lightly with nonstick spray
- Shortbread Crust:
- 3/4 cup butter, room temperature
- 3/4 cup light brown sugar
- 1 1/2 cups flour
- Filling:
- 1 cup sweetened condensed milk
- 2 Tbsp butter
- Topping:
- 2 cups milk chocolate chips
- 1 1/2 cups Toffee Bits
Brutti Ma Buoni (Ugly but Good)
By KDHarmon
Preheat the oven to 300ºF
- butter and sugar (for greasing the cookie sheet)
- 7 large egg whites
- 2 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 pound sliced almonds (lightly toasted)
Crispy Chicken with Harissa Tzatziki
By KDHarmon
Chicken: In a large skillet, heat olive oil over medium-high and sauté half of the onions
- Chicken:
- 3 tablespoons olive oil (plus more as needed)
- 1 large yellow onion (finely chopped, divided)
- 3 cups pulled chicken
- 2 teaspoons low-sodium soy sauce
- 2 tablespoons unsalted butter
- 2 cups cooked brown rice
- Tzatziki:
- 1 cup strained low-fat yogurt
- 1 tablespoon chopped parsley
- 1 tablespoon chopped dill
- 2 teaspoon harissa
- 1 lemon
Red Pepper Hummus
By KDHarmon
Note: *I use anywhere from 12-15 cloves, but your mileage may vary
- 1-2 roasted red pepper (from a jar if you must, but roasting them yourself is easy and oh so delicious!)
- 3 1/2 cups garbanzo beans
- 1/4 cup tahini
- 2-3 tablespoons olive oil
- 2 tablespoons lemon juice
- 12-15 garlic cloves (as much or as little as you'd like*)
- 1 1/2 teaspoons salt
- 2 teaspoons cumin
- 1 teaspoon dried coriander
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- crushed red pepper flakes
- 1 pinch cayenne
- 1/4-1/2 cup toasted pine nuts
Union Square Cafe Bar Nuts
By KDHarmon
Preheat the oven to 350 degrees F
- 2 2 2 tablespoons coarsely chopped fresh rosemary leaves (yes, that is 2 Tablespoons, and that is very important)
- 3/4 3/4 3/4 teaspoon cayenne pepper
- 2 2 2 teaspoons dark brown sugar
- 2 2 2 teaspoons Maldon or other sea salt
- 1 1 1 tablespoon unsalted butter, melted
Candied Spicy Walnuts
By KDHarmon
Combine water, sugar and cayenne in heavy medium saucepan
- 2 C water
- 2 C sugar
- 1-3/4 tsp cayenne pepper
- 2 C walnut halves
- vegetable oil, for frying
- 1 tsp coarse kosher salt