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Recipes
Frozen Honey Mousse with Tart Cherry Cookies
By KDHarmon
Honey Mousse: •Using electric mixer, beat cream and honey in large bowl on low speed until honey dissolves
- Honey Mousse:
- 1 cup chilled heavy whipping cream
- 1/4 cup honey
- 1/3 cup egg whites (from about 3 large eggs)
- 1/4 cup sugar
- 1 cup coarsely chopped almonds, toasted, cooled (optional)
- Cookies:
- 1/3 cup (packed) golden brown sugar
- 1/3 cup sliced almonds
- 1/4 cup unbleached all purpose flour
- 2 tablespoons chopped dried tart cherries
- 1/2 teaspoon finely grated orange peel
- 1/4 teaspoon baking powder
- Pinch of coarse kosher salt
- 1/4 cup (1/2 stick) unsalted butter, melted
- 2 tablespoons honey
Brigadeiros
By KDHarmon
Brazilian Chocolate Candies (from Milk Street magazine)
- 14 14 can 14 oz can sweetened condensed milk
- 1/4 1/4 1/4 C Dutch-processed cocoa powder, sifted
- 2 2 2 tsp instant espresso powder
- 1 1 1 tsp ground cinnamon
- 1/2 1/2 1/2 tsp kosher salt
- 2 2 4 Tbl salted butter, cut into 4 pieces
- 1/4 1/4 1/4 C unsalted roasted cashews, finely chopped
- 1/4 1/4 1/4 C shocolate sprinkles, chopped
Pork Chile Verde
By KDHarmon
•Puree 2 cups chicken broth, 1/4 of tomatillos, green onions, cilantro with stems, and garlic in blender
- 3 •3 cups (or more) chicken broth, divided
- 1 •1 pound tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided
- 1 •1 bunch green onions, coarsely chopped
- 1 1/2 •1 1/2 cups (packed) fresh cilantro with tender stems
- 6 •6 garlic cloves, peeled
- •Olive oil
- 1 •1 4- to 4 1/2-pound pork shoulder (Boston butt), trimmed, cut into 1 1/2-inch cubes
- 1 •1 large onion, chopped (about 2 cups)
- 1 •1 tablespoon cumin seeds
- 3/4 •3/4 cup diced roasted peeled seeded mild green chiles (such as Hatch or Anaheim)
- 2 •2 teaspoons dried oregano (preferably Mexican)
- 1 •1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch cubes
- •Chopped fresh cilantro
Asian Dressing
By KDHarmon
Combine all but oil and dissolve over low heat
- 4 Tbl sugar
- 2 tsp salt
- 1 tsp MSG
- 1/2 tsp black pepper
- 4 Tbl white wine vinegar
- 1/2 C oil
Creamy Onion-Potato Soup
By KDHarmon
Peel and thinly slice onions to measure 3-4 cups
- 2 medium (8-10 oz) sweet Spanish onion
- 2 Tbl butter
- 3 stalks celery, thinly sliced
- 3 large potatoes (about 1.5 lbs), pared and cut into 1/4-inch sliced
- 5 C chicken stock
- 2 tsp dried dill weed
- Salt and Pepper to taste
Cilantro Black Rice with Roasted Scapes
By KDHarmon
•In a medium saucepan, combine rice, cilantro stems (you can use one stem to tie a bundle of them), a big pinch o...
- 1 cup black rice, rinsed
- 1 bunch cilantro, minced (reserve the stems)
- 1 small bunch basil, minced
- 4-5 garlic scapes, sliced thin (about 1/8 inch)
- 1 bunch asparagus, woody ends trimmed and sliced in 1 inch pieces
- juice + zest from 1/2 a lemon
- 2 tablespoons roasted + salted almonds
- 1/2 teaspoon mild paprika
- extra virgin olive oil for roasting and topping off
- large grain sea salt + fresh ground pepper
Fennell and Carrot Soup
By KDHarmon
Heat 4 Tbsp. butter in a large heavy pot over medium
- 6 tablespoons unsalted butter, divided
- 1 large fennel bulb, thinly sliced
- 1 small onion, thinly sliced
- 2 carrots, peeled, chopped
- 1 small Yukon Gold potato, peeled, halved
- 2 sprigs thyme
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 4 cups low-sodium vegetable broth
- 1/4 cup coarsely chopped roasted chestnuts from a jar
- 1/4 cup crème fraîche
- 1 tablespoon pure maple syrup
Conchiglie al Forno With Mushrooms and Radicchio
By KDHarmon
Preheat the oven to 500 degrees F
- 6 ounces shiitake mushrooms, cleaned and trimmed
- 8 tablespoons (1 stick) unsalted butter
- 1 teaspoon kosher salt
- 2 cups (2 medium heads) finely shredded radicchio
- 2 1/2 cups heavy cream
- 1/2 cup freshly grated Parmigiano-Reggiano (1 1/2 ounces)
- 1/2 cup coarsely shredded fontina (1 1/2 ounces)
- 1/2 cup crumbled Gorgonzola (3 ounces)
- 2 teaspoons ricotta
- 6 leaves fresh sage, chopped (see note)
- 1 pound imported conchiglie rigate (pasta shells)
Spiced Glazed Carrots with Sherry and Citrus
By KDHarmon
Bring carrots, butter, 1/2 tsp
- 2 bunches of thin carrots (2 lb.), cut into 1" pieces (about 4 cups)
- 2 tablespoons(1/4 stick) unsalted butter
- 1/2 teaspoonkosher salt plus more for seasoning
- 12 whole black peppercorns
- 1 bay leaf
- 1 tablespoonfresh clementine juice or orange juice
- 2 tablespoonsSherry or sweet vermouth, divided
- 2 pinches ground cloves
- 1 tablespoonfresh tarragon leaves
- 1/4 teaspoonfreshly grated clementine zest or orange zest
Sausage Stuffed Mushrooms
By KDHarmon
Remove stems from mushrooms and chop
- 24 large cremini mushrooms
- 2 Tbl olive oil
- 4 oz Italian sausage
- 1 shallot, finely chopped
- 4 garlic cloves, chopped
- 1 C breadcrumbs
- 1/2 C fontina, shredded
- 2 Tbl Parmesan, grated
- 2 Tbl parsley, chopped
- 2 Tbl chopped green olives (optional)
- red pepper flakes