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Recipes
Corzetti with Green Ricotta
By KDHarmon
Bring 8 quarts of water to a boil in a large pasta pot
- 8 quarts water
- 2 tablespoons salt
- 3 tablespoons marjoram
- 3 tablespoons oregano
- 3 tablespoons basil
- 1/2 cup soft goat cheese
- 1 cup fresh ricotta (drained)
- 1/4 teaspoon freshly grated nutmeg
- 3/4 cup freshly grated pecorino romano (plus extra for sprinkling)
- 1 1/2 pound corzetti pasta
- Salt and freshly ground black pepper (to taste)
- Drizzle of olive oil
Milky Way Tart
By KDHarmon
Make crust Whisk flour and cocoa in medium bowl
- Crust
- 3/4 cup plus 2 tablespoons all purpose flour
- 2 tablespoons plus 2 teaspoons unsweetened cocoa powder (preferably Dutch process)
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup plus 2 tablespoons powdered sugar
- 1 large egg yolk
- Filling
- 3 1/2 ounces high-quality milk chocolate (such as Lindt or Perugina) chopped
- 2 cups heavy whipping cream, divided
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 cup plus 2 tablespoons sugar
- 3 tablespoons water
- Unsweetened cocoa powder (for dusting)
Chocolate Loaf
By KDHarmon
Preheat oven to 350 degrees
- 1-3/4 C all purpose flour
- 1/2 C cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 Tbl instant expresso powder
- 1 egg
- 1/4 C unsalted butter, melted
- 1 C buttermilk
- 1 C sugar
- 2 tsp vanilla
- 1/2 C pecans, toasted and chopped
- 1/2 C golden raisins
Matzo Ball Soup
By KDHarmon
Chicken Stock: Bring all ingredients and 12 cups cold water to a boil in a very large (at least 12-qt
- For Soup:
- 1 4–5-lb. chicken, cut into 8 pieces
- 1 pound chicken wings, necks, and/or backs
- 2 large yellow onions, unpeeled, quartered
- 6 celery stalks, cut into 1" pieces
- 4 large carrots, peeled, cut into 1” pieces
- 1 large parsnip, peeled, cut into 1” pieces
- 1 large shallot, quartered
- 1 head of garlic, halved crosswise
- 6 sprigs flat-leaf parsley
- 1 tablespoon black peppercorns
- Matzo Ball Mixture:
- 3 large eggs, beaten to blend
- 3/4 cup matzo meal
- 1/4 cup schmaltz (chicken fat), melted
- 3 tablespoons club soda
- 1 1/4 teaspoon kosher salt
- For assembly:
- 2 small carrots, peeled, sliced 1/4” thick on a diagonal
- Kosher salt
- 2 tablespoons coarsely chopped fresh dill
- Coarsely ground fresh black pepper
Beef Stifado
By KDHarmon
Place a Dutch oven over medium high heat
- 3 tablespoons olive oil
- 1 1/2 pounds beef stew meat (1 1/2 inch cubes)
- 1/2 cup flour
- 1/2 pound shallots (peeled and left whole with the root end attached)
- 2 cloves garlic (minced)
- 1 tablespoon tomato paste
- 2 tablespoon chopped fresh oregano
- 2 cups red wine
- 2 cups tomato puree (crushed or whole peeled tomatoes, pureed)
- 2 cups low sodium beef stock
- 1 pound baby new potatoes (peeled)
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 2 bay leaves
- 1 tablespoon red wine vinegar
- 1/2 cup parsley leaves (roughly chopped)
- 1 cup whole milk Greek yogurt (to garnish)
- kosher salt and freshly ground black pepper
Pistachio-Mint Beef Kofta
By KDHarmon
Pistachios—lots of them—give these ground-beef kofta a rich, toasty flavor that’s balanced by the sweetness o...
- 1 cup shelled, roasted and salted pistachios
- 2-1/2 teaspoons dried mint
- 1-1/2 pounds 85 percent lean ground beef
- 5 tablespoons chopped fresh dill, divided
- 4 tablespoons chopped fresh mint, divided
- 4 medium garlic cloves, minced
- 1 teaspoon ground allspice
- 3/4 teaspoon cayenne pepper
- Kosher salt and ground black pepper
- 1 large egg plus 2 large egg yolks, beaten
- 1 cup plain whole-milk yogurt
- 2 tablespoons grapeseed or other neutral oil
Salad with Warm Goat Cheese
By KDHarmon
Slice the Montrachet into 12 (1/2-inch-thick) slices
- For the dressing:
- 1 (11-ounce) log plain or herbed Montrachet
- 2 extra-large egg whites, beaten with 1 tablespoon water
- Fresh white bread crumbs
- nocoupons
- 2 tablespoons good cider vinegar
- 2 tablespoons good Champagne vinegar
- Pinch sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 extra-large egg yolk
- 1 cup good olive oil
- Enough mixed salad greens for 6 servings
- Olive oil and unsalted butter, for frying
Skillet Fried Chicken
By KDHarmon
Whisk 1 Tbsp. salt, 2 tsp
- 2 tablespoons kosher salt, divided
- 2 teaspoons plus 1 tablespoon freshly ground black pepper
- 1 1/2 teaspoons paprika
- 3/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 3–4-lb. chicken (not kosher), cut into 10 pieces, backbone and wing tips removed
- 1 cup buttermilk
- 1 large egg
- 3 cups all-purpose flour
- 1 tablespoon cornstarch
- Peanut oil (for frying)
Pumpkin Penne
By KDHarmon
Heat water for pasta, salt it and cook penne to al dente
- 1 pound whole-wheat penne
- 2 tablespoons extra-virgin olive oil
- 3 shallots, finely chopped
- 3 to 4 cloves garlic, grated
- 2 cups chicken stock
- 1 (15-ounce) can pumpkin puree
- 1/2 cup cream
- 1 teaspoon hot sauce, to taste
- Freshly grated nutmeg, to taste
- 2 pinches ground cinnamon
- Salt and black pepper
- 7 to 8 leaves fresh sage, thinly sliced plus more, for garnish
- Grated Parmigiano-Reggiano
Crunchy Chili Onion Rings
By KDHarmon
Heat oil in heavy large, deep skillet over med-high heat unti it reaches 375 degrees
- 6 C vegetable oil (for deep frying)
- 1 lb Vidalia onion, peeled, but into 1/3-inch slices, separated
- 3 C buttermilk
- 2 C all purpose flour
- 1 C yellow cornmeal
- 3 Tbl chili powder
- 2 Tbl ground cumin
- 1 Tbl salt
- 1 tsp cayenne pepper
- Chopped cilantro, optional