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Recipes
Mushroom Tortilla
By KDHarmon
In a 10-inch nonstick skillet, heat the 6 tablespoons of olive oil
- 6 tablespoon extra-virgin olive oil, preferably Spanish, plus more for brushing
- 1/2 small red onion, thinly sliced
- Salt
- Pepper
- 3/4 pound cremini mushrooms, cut into 1/2-inch pieces
- 1/4 cup coarsely chopped flat-leaf parsley, plus more for garnish
- 8 large eggs
Buffalo Grilled Shrimp with Goat Cheese Dipping Sauce
By KDHarmon
In a medium bowl, toss the Shrimp with 1/4 cup of the Hot Sauce, Garlic, Lemon Zest and Oil
- Shrimp:
- 1 pound Jumbo Shrimp (peeled & deveined)
- 1/4 cup Hot Sauce (plus 2 tablespoons)
- 4 Cloves Garlic (smashed and coarsely chopped)
- 1 teaspoon Lemon Zest (from 1 large Lemon)
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 teaspoon Salt
- Goat Cheese Sauce:
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Shallot (finely chopped)
- 1/4 teaspoon Cumin
- 1/4 teaspoon Smoked Paprika
- 1 cup Heavy Cream (at room temperature)
- 1/3 teaspoon Kosher Salt
- 4 ounces Goat Cheese (at room temperature)
- 1 tablespoon Chives (chopped)
- 1 tablespoon Parsley (chopped)
Chicken Satay with Peanut Sauce
By KDHarmon
1. Make the satay: In a medium bowl, mix the yogurt with the curry powder, cumin, coriander and cayenne to combine
- Peanut Sauce:
- 1 cup yogurt
- 2 teaspoons curry powder
- 1 tablespoon cumin
- 2 teaspoons coriander
- Pinch of cayenne pepper
- 1-1/2 pounds chicken strips
- 1 package pre-soaked bamboo skewers (see Finishing Touches)
- 2 tablespoons cilantro, for garnish
- 2 tablespoons scallions, for garnish
- 1 cup natural peanut butter
- 1/2 cup coconut milk
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 2 garlic cloves
- One 1/4-inch piece fresh ginger
- 2 tablespoons chile paste
- Chopped salted peanuts, for garnish
Ramp Fritelle
By KDHarmon
1 In 12-14 inch nonstick or cast iron pan, heat 1/4 cup of extra virgin olive oil
- 1/4 cup extra virgin olive oil
- 4 eggs
- 1 cup flour
- 2 tablespoons baking powder
- 1 cup cold seltzer water
- 1/2 cup grated Parmigiano-Reggiano (plus more)
- 6 cups sliced ramps (about 2 bunches)
- Kosher salt and freshly ground black pepper
Blueberry Pie
By KDHarmon
Mix flour, slat and sugar together
- 4 C blueberries
- 1 C sugar
- 3/8 tsp salt
- 1/4 C flour
- pastry for 2-9-inch pie crusts
Cheese Soup
By KDHarmon
Add carrots and celery to 1-1/2 C chicken stock
- 1/2 C carrots, diced
- 1/2 C celery, diced
- 4-1/2 C chicken stock
- 2 Tbl butter
- 2 Tbl onion, finely chopped
- 1/2 C flour
- 1 C shredded sharp cheddar cheese
- 1/4 C Parmesan cheese
- 10 drops hot sauce
- Salt to taste
- 1/4 tsp white pepper
- 1/2 C dry white wine
- 1-1/2 C cream
- Chopped fresh parsley, for garnish
Cheese and Prosciutto Calzone
By KDHarmon
Position rack in middle of oven; preheat to 425°F
- 2 cups grated mozzarella cheese (about 8 ounces)
- 3 1/2 ounces soft fresh goat cheese, crumbled
- 2 ounces prosciutto slices, chopped
- 2 1/2 teaspoons chopped fresh thyme
- 1 garlic clove, pressed
- 1 13.8-ounce tube refrigerated pizza dough
- Extra-virgin olive oil
Mushroom and Farro Soup
By KDHarmon
This mushroom soup recipe is hearty and delicious, with toasted whole grain farro to add body and rosemary to add e...
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 carrots, sliced
- 3 stalks celery, sliced
- 2 cloves garlic, chopped
- 1 lb mixed mushrooms (such as oyster, shiitake, and cremini), sliced
- ¾ teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- ¾ cup pearled farro
- 1 teaspoon chopped fresh rosemary, plus leaves for serving
- ½ cup dry white wine
- 5 cups low-sodium vegetable broth
Corn and Jalapeno Dip
By KDHarmon
Heat a large skillet over medium high heat
- 4 slices bacon, diced
- 3 (15.25-ounces) cans whole kernel corn, drained
- 2 jalapenos, seeded and diced
- 1/2 cup sour cream
- 1 cup shredded Pepper Jack cheese
- 1/4 cup grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- 8 ounces cream cheese, cubed
- 2 tablespoons chopped chives
Forbidden Rice with Ginger and Cardamom
By KDHarmon
In a medium saucepan, heat the ghee
- 2 tablespoons ghee (see Note)
- 1 large shallot, thinly sliced
- 2 tablespoons minced peeled fresh ginger
- 2 cups forbidden black rice (14 ounces), rinsed and drained
- 1 tablespoon green cardamom pods, cracked
- Sea salt
- Thinly sliced scallions, for garnish