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Recipes
Green Chorizo and Potato Tacos
By KDHarmon
A punchy, herb-forward Green Chorizo is the star of these tacos, but the hidden heroes are the tiny cubes of fried ...
- Green Chorizo:
- 1/3 cup canola oil
- 2 cups finely diced russet potatoes (from 2 medium potatoes)
- 2 1/4 teaspoons kosher salt, divided
- 1 medium serrano chile (about 1/2 ounce)
- 1 large poblano chile (about 6 ounces)
- 2 unpeeled garlic cloves
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 cup packed fresh cilantro leaves (from 2 bunches)
- 1/4 cup apple cider vinegar
- 1 tablespoon fresh Mexican oregano leaves
- 1 1/2 teaspoons kosher salt
- 1 pound 80 / 20 or 70 / 30 ground pork
- 1/3 cup lower-sodium chicken broth
- 3/4 cup finely diced white onion, rinsed in cold water
- 1/2 cup chopped fresh cilantro
- 18 (4-inch) corn tortillas, warmed
- Lime wedges, for serving
Prosciutto and Gruyere Croissants
By KDHarmon
Pastry: 1. If you are using rapid-rise yeast or fresh yeast and have planned ahead such that you know you will be r...
- Pastry:
- 1/4 cup (60 ml) warm water
- 1/2 cup (125 ml) milk at room temperature
- 1 large egg at room temperature
- 2 1/4 cups (10 1/8 oz | 286g) white bread flour
- 1 package (2.25 tsp. | 1/4 oz | 7g) rapid rise yeast or 1 tablespoon fresh yeast**
- 1 teaspoon kosher salt
- 1 tablespoon (1 oz. | 25g) sugar
- 1 cup (8 oz | 250g) unsalted butter, cold, cut into thin slices
- I used instant (rapid-rise) yeast this time but with the cheese danishes I used active dry yeast and let it stand with the milk and water for about 10 minutes until it was a little foamy (see notes in recipe).
- Pain au Jambon:
- 8 to 16 thin slices prosciutto di Parma or smoked ham (depending on how many croissants you are making)
- Gruyère or similar cheese, about 1/2 oz per croissant (I used 4 oz. total), cut into matchstick-sized pieces
- Egg Wash:
- 1 egg beaten with 2 tablespoons of milk
Potatoes Au Gratin (Cheese)
By KDHarmon
Preheat the oven to 350 degrees F
- 1/3 cup unsalted butter, softened
- 1 1/2 pounds Idaho potatoes, peeled and cut into 1/4-inch-thick slices
- 1/2 cup grated Gruyere
- 1/2 cup freshly grated Parmesan
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon paprika
Coffee and Five-Spice Roasted Rainbow Carrot Salad
By KDHarmon
Preheat oven to 425. Toss carrots with 2 Tbl oil on large, rimmed baking sheet
- Herbed Creme Fraiche:
- 2 lb rainbow carrots, halved lengthwise if large
- 2 Tbl plus 2 tsp extra virgin olive oil, divided
- 1 Tbl ground coffee
- 2 tsp kosher salt
- 1 tsp Chinese five-spice powder
- 2 C loosely packed arugula (about 1 oz)
- 1 tsp fresh lemon juice
- Toasted, sliced almonds (for garnish)
- (8-ounce) container crème fraîche 1 tablespoon minced fresh chives 1 tablespoon minced fresh dill 1 tablespoon lemon zest 3/4 teaspoon kosher salt 1/4 teaspoon black pepper
Garlic-Herb Naan
By KDHarmon
Combine garlic, herbs, salt, lemon zest, and 4 cups flour in the bowl of a stand mixer fitted with dough hook
- 2 garlic cloves, finely chopped
- 2/3 cup chopped mixed tender herbs (such as parsley, mint, chives, and/or cilantro)
- 1 tablespoon kosher salt
- 1 teaspoon finely grated lemon zest
- 4 cups all-purpose flour, plus more for surface
- 1 teaspoon sugar
- 1 1/4 ounces envelope active dry yeast (about 2 1/4 teaspoons)
- 2/3 cup buttermilk
- Vegetable oil (for bowl)
Frangelico Chicken
By KDHarmon
Heat 1 teaspoon of butter and oil in a saute pan
- 2 teaspoons butter, divided
- 2 tablespoons oil
- 8 ounces boneless, skinless chicken breast, pounded thin
- Salt and pepper to taste
- Flour for dusting
- 3 shiitake mushrooms, sliced
- 6 to 8 pecan halves
- 1 tablespoon Frangelico liqueur
- 2 tablespoons good-quality brown sauce or gravy
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
Green Chile and Cheese Tamale
By KDHarmon
Mix corn into masa by hand
- 6 C prepared masa or masa harina masa
- 2-8 oz cans creamed corn
- 2-12 oz can green chiles, diced and drained
- 6 C shredded cheddar cheese
- 30-40 dried corn husks, cleaned of debris and soaked in warm water until pliable (about 20 minutes)
Blue Cheese Butter
By KDHarmon
Using fork, mix all ingredients in small bowl
- •3 tablespoons unsalted butter, room temperature
- •3 tablespoons crumbled American blue cheese (such as Maytag), room temperature
- •1 1/2 teaspoons finely grated lemon peel
- •1 1/2 teaspoons chopped fresh Italian parsley
- •1 1/2 teaspoons freshly cracked black pepper
Upside-Down Butterscotch Apple Sour Cream Cake
By KDHarmon
For cake: Preheat oven to 375°F
- Cake
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2/3 cup baker's sugar (superfine sugar) or regular sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1/2 Golden Delicious apple, peeled, cored, finely chopped (about 3/4 cup)
- Butterscotch-caramel apples
- 6 tablespoons (3/4 stick) unsalted butter
- 1/3 cup (packed) dark brown sugar
- 1/3 cup butterscotch morsels
- 2 8-ounce Golden Delicious apples, peeled, halved, cored, cut into 1/4-inch-thick slices
Tri-Colore Orzo
By KDHarmon
Bring a large pot of salted water to a boil over high heat
- 1 pound orzo pasta
- 3 tablespoons extra-virgin olive oil, plus 1/4 cup
- 2 cups fresh arugula (about 3 ounces)
- 3/4 cup crumbled ricotta salata cheese (or feta cheese)
- 1/2 cup dried cherries
- 12 fresh basil leaves, torn
- 1/4 cup toasted pine nuts
- 3 tablespoons lemon juice
- 1 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper