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Recipes
Brined and Roasted Rosemary-Chile Almonds
By KDHarmon
Bring kosher salt, 2 rosemary sprigs, 4 chiles, and 4 cups water to a boil in a medium saucepan, stirring to disso...
- 1/3 cup kosher salt
- 8 sprigs rosemary, divided
- 8 dried chiles de árbol, divided
- 1 1/2 pounds almonds
- 2 tablespoons plus 1/2 cup olive oil
- Flaky sea salt (such as Maldon)
Colorful Coleslaw
By KDHarmon
In large serving bowl, whisk together mustard, honey, lime juice, vinegar, oil, salt and pepper
- 3 Tbl grainy mustard
- 2 Tbl honey
- 2 Tbl fresh lime juice, plus more to taste
- 2 Tbl cider vinegar
- 2 Tbl extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 large head red cabbage, cored and thinly sliced (about 4 C)
- 2 large carrots, shredded
- 1 medium fennel bulb, halved, cored and thinly sliced (about 1.5 C)
- 1 small red onion, thinly sliced
- 1/2 C chopped cilantro
- 1 Tbl poppy seeds
Risotto with Apples, Cinnamon and Goat Cheese
By KDHarmon
In a medium sauté pan over low heat, melt 1 tablespoon of butter
- 4 tablespoons unsalted butter
- 2 Gala apples, skin on, cored, halved, cut into lengthwise 8-inch slices
- Pinch of cinnamon
- 1/4 cup Calvados
- 5 cups chicken stock
- 1 cup fresh apple cider
- 1 tablespoon extra virgin olive oil
- 1 small Vidalia onion, chopped fine
- 2 cups Arborio rice
- 6 tablespoons diced goat cheese
- 1/2 cup sparkling white wine
- Salt and freshly ground black pepper
Braciole
By KDHarmon
Stir the first 5 ingredients in a medium bowl to blend
- 1/2 cup dried Italian-style bread crumbs
- 1 garlic clove, minced
- 2/3 cup grated Pecorino Romano
- 1/3 cup grated provolone
- 2 tablespoons chopped fresh Italian parsley leaves
- 4 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 (1 1/2-pound) flank steak
- 1 cup dry white wine
- 3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
Corn Chowder
By KDHarmon
1.In a large saucepan, over medium-low heat, fry the bacon until browned but not crisp, about 5 minutes
- 4 slices bacon, diced
- 1 small leek (white and light green parts), thinly sliced
- 2 teaspoons fresh thyme leaves
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 cups whole milk
- 2 russet potatoes, peeled and cut into a 1/2-inch dice
- 2 cups corn kernels (from 4 ears, fresh or frozen)
- pinch ground nutmeg
Aleppo Pepper-Roasted Pork with Shallot Vinaigrette
By KDHarmon
Pork: Mix garlic, Aleppo, salt, and sugar in a small bowl; rub over pork
- Pork:
- 4 large garlic cloves, finely grated
- 1/4 cup Aleppo pepper or 2 Tbsp. crushed red pepper flakes
- 1/4 cup kosher salt
- 1/4 cup (packed) light brown sugar
- 1 8–10-lb. bone-in pork shoulder (Boston butt)
- Vinaigrette and assembly:
- 2 large shallots, finely chopped
- 1/3 cup red wine vinegar
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh marjoram or oregano
- 2 tablespoons Aleppo pepper or 2 tsp. crushed red pepper flakes
- 2 tablespoons olive oil
- 3/4 teaspoon sugar
- Kosher salt and freshly ground black pepper
Zingy Red Sauce
By KDHarmon
Purée garlic cloves, red peppers, almonds, red wine vinegar in a food processor until smooth
- 2 garlic cloves
- 1/2 cup chopped roasted red peppers (about 2)
- 1/2 cup unsalted, roasted almonds
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- kosher salt, freshly ground black pepper to taste
Savory Sweet Potato Casserole
By KDHarmon
Arrange racks in upper and lower thirds of oven; preheat to 350°
- 5 pounds medium sweet potatoes, halved lengthwise
- 1/4 cup rosemary leaves
- 1/4 cup sage leaves
- 1/2 cup (1 stick) unsalted butter, divided
- 1 1/2 cups coarse fresh sourdough breadcrumbs
- Kosher salt, freshly ground pepper
- 4 small or 2 large shallots, chopped
- 1 1/2 cups heavy cream
- 2 large eggs, beaten to blend
- 5 ounces finely grated Parmesan (about 1 2/3 cups)
- 1 teaspoon finely grated lemon zest
French Onion Chicken
By KDHarmon
In a large skillet over medium heat, heat 2 tbsp olive oil
- 3 tbsp. olive oil, divided
- 1 large onion, halved and thinly sliced
- 2 tsp. chopped fresh thyme
- kosher salt
- Freshly ground black pepper
- 2 cloves garlic, minced
- 1 3/4 lb. boneless skinless chicken breasts, cut into 1" pieces
- 1/2 tsp. dried oregano
- 2 tbsp. all-purpose flour
- 1 1/2 c. low-sodium beef broth
- 1 c. shredded Gruyère
- Chopped parsley, for garnish (optional)
Simple Tomato Sauce
By KDHarmon
In a large casserole pot, heat oil over medium-high heat
- 1/2 cup extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- 2 (32-ounce) cans crushed tomatoes
- 4 to 6 basil leaves
- 2 dried bay leaves
- Sea salt and freshly ground black pepper
- 4 tablespoons unsalted butter, optional