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Recipes
Cous Cous
By KDHarmon
Heat oil, add any spices desired, brown
- 1/3 C Cous Cous
- 1/2 C chicken stock
- 1 tsp oil
Rogue Blue Cheese Vinaigrette
By KDHarmon
Whisk together mustard, vinegar, sugar and garlic
- 1 tsp Dijon mustard
- 1/3 C cider vinegar
- 2/3 C olive oil
- 1 clove garlic, crushed
- 1 Tbl sugar (or white corn syrup)
- 2 Tbl Oregon Blue cheese, crumbled
Gnocchi
By KDHarmon
Place the Potatoes in a large pot and cover with Salted-cold water
- 2 pounds Russet Potatoes
- 2 1/2 cups All-Purpose Flour
- 2 large Eggs
- 1 teaspoon Kosher Salt
Barbecue Pork with Blistered Chile-Pumpkin Seed Salsa
By KDHarmon
Salsa: Cook onion and jalapeños over a gas burner, turning often, until charred and beginning to soften, about 4 m...
- Salsa:
- 1/4 large white onion
- 2 jalapeños
- 1/4 cup chopped cilantro
- 1/4 cup finely chopped unsalted, roasted pumpkin seeds (pepitas)
- 1/4 cup olive oil
- 3 tablespoons fresh lime juice
- Kosher salt
- Pork and Assembly:
- 1 1/4 pounds boneless pork shoulder (Boston butt)
- 2 tablespoons light brown sugar
- 2 tablespoons mustard powder
- 2 tablespoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- Vegetable oil (for grill)
- Kosher salt
- Special Equipment
- Eight 8–12-inch-long metal skewers
Vanilla Rum Mousse
By KDHarmon
Raspberry Sauce: Thaw berries and mash
- Mousse:
- 1-3 ounce package vanilla pudding mix
- 1 C whipping cream
- 1/4 C sugar
- 2 ounces dark rum
- Raspberry Sauce:
- 10 ounces frozen raspberries
- 2 Tbl sugar
- 2 Tbl raspberry, currant or strawberry jelly
- 1 Tbl rum, optional
Chocolate Zabaglione Tiramisu
By KDHarmon
In a medium bowl, whisk the egg yolks and sugar until blended
- 6 large egg yolks, at room temperature
- 1/3 cup sugar
- 1/2 cup heavy cream, plus 1/3 cup heavy cream, chilled
- 1/2 cup sweet marsala wine
- 1/8 teaspoon fine salt
- 2/3 cup (4 ounces) semisweet chocolate chips
- 1/3 cup mascarpone, at room temperature
- 1 store-bought chocolate cake mix, such as Betty Crocker Super Moist Dark Chocolate, baked according to box instructions
- One 3.5-ounce bar white chocolate, such as Lindt, for chocolate curls
Leek and Pancetta Risotto with Fines Herbes
By KDHarmon
Put the parsley, chervil, tarragon, 4 Tbs
- 1 cup fresh flat-leaf parsley leaves
- 1/4 cup chopped fresh chervil
- 1 to 2 Tbs. chopped fresh tarragon
- 6 Tbs. olive oil
- Salt and freshly ground pepper, to taste
- 3 oz. pancetta, diced
- 1/2 yellow onion, chopped
- 4 leeks, white and light green portions, rinsed well and thinly sliced
- 3 garlic cloves, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 6 cups chicken broth, warmed
- 2 Tbs. unsalted butter, cut into 2 pieces
- 1/2 cup grated Parmigiano-Reggiano cheese
Sherry Walnut Vinaigrette
By KDHarmon
Whisk together vinegars, honey, mustard salt and pepper, and let sit for a few minutes to allow flavors to meld, an...
- 1/3 cup sherry vinegar (preferably Spanish)
- 1/4 cup balsamic vinegar (the more aged the better)
- 1 Tbl honey
- 2 tsp Dijon mustard
- 1/2 tsp kosher salt
- Freshly ground black pepper
- 1/4 cup walnut oil
- 2/3 cup extra virgin olive oil
Quiche Lorraine
By KDHarmon
Preheat oven to 350 degrees
- 1 uncooked 9-inch pie shell
- 1/2 lb swiss cheese, finely diced
- 1/2 lb baked ham, finely diced
- 5 eggs
- 1 C half and half
- 1/2 tsp salt
- nutmeg
Blueberry Vinaigrette
By KDHarmon
In small saucepan, mash the blueberries with the sugar and lemon juice, bringing to a simmer over moderate heat
- 1/4 C blueberries
- 1 tsp sugar
- 1 tsp lemon juice
- 1/4 C vegetable oil
- 1 Tbl balsamic vinegar
- 1 tsp adobo sauce (from can of chipotles in adobo sauce0
- salt and pepper