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Recipes
Gruyere and Prosciutto Oven Omelette
By KDHarmon
Preheat an oven to 350°F
- 8 eggs
- 1 cup milk
- 1/4 tsp. salt
- 1/4 tsp. freshly grated nutmeg
- 2 oz. prosciutto or ham, julienned
- 2 cups shredded Gruyère or Swiss cheese
- 1/2 cup sourdough French bread cubes (1/2-inch
- cubes)
- 2 Tbs. extra-virgin olive oil
Chicken Mole Enchiladas
By KDHarmon
For the chicken: Preheat the oven to 375degrees F
- Chicken:
- 2 chicken breasts
- Kosher salt and freshly ground black pepper
- 1/2 cup olive oil
- Mole:
- 5 dried pasilla or ancho chiles, stemmed and seeded
- Two 6-inch corn tortillas, or handful regular tortilla chips
- 2 tablespoons olive oil
- 1 1/2 medium onions, chopped
- Kosher salt
- 2 cloves garlic, minced
- 2 tablespoons smooth peanut butter
- 1 teaspoon dried oregano
- 1 3/4 cups chicken stock
- One 3.1-ounce disk Mexican chocolate, chopped, such as Ibarra
- Freshly ground black pepper
- Enchiladas:
- Olive oil, as needed
- Twelve 6-inch corn tortillas, warmed
- 1/4 cup sour cream or Mexican crema
- 3/4 cup queso fresco or mild feta
Apple and Manchego Salad with Almonds
By KDHarmon
Mix first four ingredients
- 1 large Granny Smith apple, peeled, cored and cut into 1/2-inch cubes
- 1-1/2 C Manchego Cheese, cut in 1/2-inch cubes
- 2 Tbl choped marcona or regular almonds
- 1 Tbl chopped fresh chives
- 1/4 C olive oil
- 1 Tbl Apple Cider Vinegar
Four Cheese Soup
By KDHarmon
Melt butter in heavy saucepan over medium heat
- 2 Tbl unsalted butter
- 1 medium leek, chopped (white and pale green parts only)
- 4 C chicken stock
- 1 medium boiling potato, peeled and diced
- 2 C half and half
- 3/4 C grated provolone (3 oz)
- 3/4 C grated Parmesan (3 oz)
- 3/4 C grated Mozzarella (3 oz)
- 3/4 C grated Cheddar (3 oz)
Dill Pickles
By KDHarmon
Preheat oven to 225 degrees
- Brine:
- 1 stalk dill
- 3 cloves garlic
- 1/4 medium white onion
- 2 tsp mustard seed
- 15 peppercorns
- 1/4 tsp alum
- 1/4 jalapeno pepper
- 1 slice red pepper
- 3-4 cucumbers
- 4-5 medium cucumbers
- bay leaf
- 1 C canning salt
- 1 quart white vinegar
- 3 quarts water
Peppery Edamame
By KDHarmon
Cook edamame in a large pot of boiling water 2 minutes; drain and transfer to a large bowl
- 1 14–16-oz. bag frozen unshelled edamame (soybeans)
- 3 tablespoons toasted sesame oil
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sugar
Schug
By KDHarmon
Early origins of schug can be traced back to Yemen, but it's used in many parts of the Middle East today
- 1 cup parsley
- 1 cup cilantro
- 2 tablespoons lemon juice
- 1 tablespoon ground coriander
- 1 tablespoon ground cardamom
- 1 tablespoon kosher salt
- 20 serrano chiles, stems removed
- 4 garlic cloves
- 1 cup canola oil
Brown Sugar Carrots
By KDHarmon
In a skillet large enough to hold the carrots, heat the olive oil over medium heat
- 2 tablespoons extra-virgin olive oil
- 1 to 1 1/2 pounds carrots, all a similar size and thickness, peeled and quartered lengthwise, tops reserved for garnish
- Kosher salt and freshly ground black pepper
- 2 tablespoons dark brown sugar
- 1 tablespoon molasses
- 1/2 to 1 cup water
- 2 tablespoons butter
- 1 sprig rosemary
Cacio e Pepe Tortellini
By KDHarmon
Combine the cheeses, black pepper, half the olive oil and salt in a bowl
- 1 pound fresh pasta sheets
- 1 cup freshly grated Pecorino Romano cheese (plus more to serve)
- 1 cup fresh ricotta (strained)
- 1/2 cup extra-virgin olive oil (divided)
- 1/4 cup coarsely ground black pepper
- 1 teaspoon salt
- 4 tablespoons unsalted butter
- For the Special
- 1 whole wheel of Pecorino Romano cheese
- 1/4 cup Roman brandy
- For the Spectacular
- freshly shaved black summer truffles
Squash Mac and Cheese
By KDHarmon
In a medium saucepan over medium-high, add butternut squash, stock, milk and garlic
- 3 cups cubed butternut squash
- 1 1/4 cups chicken stock
- 1 1/2 cups milk
- 2 cloves garlic
- 2 tablespoons fat-free Greek yogurt
- 1 cup shredded Gruyere cheese
- 1 cup grated Parmigiano-Reggiano
- 1 pound cavatappi pasta
- 1 tablespoon butter
- 1/2 cup Italian seasoned panko breadcrumbs
- 2 tablespoons chopped fresh parsley