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Recipes
Brie Quiche
By KDHarmon
Crust: Smear butter generously with fingers into 8-inch pie pan
- Crust:
- 3-4 Tbl unslated butter, room temperature
- 8-12 Tbl freshly made bread crumbs
- Filling:
- 4 oz Brie, rind removed
- 5 oz cream cheese
- 2 Tbl butter, room temperature
- 3 Tbl heavy cream
- 2 large eggs
- 1 Tbl minced fresh chives
- 1/4 to 1/2 tsp salt
- pepper to taste
Chicken with Satsivi (Georgian Walnut Sauce)
By KDHarmon
For the Satsivi: 1.Place the Satsivi ingredients plus 1/3 cup of water into your food processor or blender, and pro...
- The Satsivi:
- The Satsivi:
- The Satsivi:
- 150 150g 150g Walnuts
- 150 150g 150g Walnuts
- 150 150g 150g Walnuts
- 10 10 10 cloves garlic,
- 10 10 10 cloves garlic,
- 10 10 10 cloves garlic,
- 1 1 1 tbsp fresh lemon juice
- 1 1 1 tbsp fresh lemon juice
- 1 1 1 tbsp fresh lemon juice
- 1 1 1 large green chilli, seeds removed
- 1 1 1 large green chilli, seeds removed
- 1 1 1 large green chilli, seeds removed
- 1 1 1 tbsp Khmeli Suneli
- 1 1 1 tbsp Khmeli Suneli
- 1 1 1 tbsp Khmeli Suneli
- 1/4 1/4 10g) cup tightly packed cilantro leaves (about 10g)
- 1/4 1/4 10g) cup tightly packed cilantro leaves (about 10g)
- 1/4 1/4 10g) cup tightly packed cilantro leaves (about 10g)
- For the Chicken:
- For the Chicken:
- For the Chicken:
- 8 8 8 chicken thighs
- 8 8 8 chicken thighs
- 8 8 8 chicken thighs
- generous dash generous dash olive oil
- generous dash generous dash olive oil
- generous dash generous dash olive oil
- 1 1 1 large brown onion, coarsely chopped
- 1 1 1 large brown onion, coarsely chopped
- 1 1 1 large brown onion, coarsely chopped
- 3 3 3 celery stalks, chopped
- 3 3 3 celery stalks, chopped
- 3 3 3 celery stalks, chopped
- 2 2 2 tbsp plain flour
- 2 2 2 tbsp plain flour
- 2 2 2 tbsp plain flour
- 700 700ml 700ml chicken stock
- 700 700ml 700ml chicken stock
- 700 700ml 700ml chicken stock
- to and pepper to taste
- to and pepper to taste
- to and pepper to taste
- to tarragon leaves, to serve (optional)
- to tarragon leaves, to serve (optional)
- to tarragon leaves, to serve (optional)
- to flatbreads, to serve (optional)
- to flatbreads, to serve (optional)
- to flatbreads, to serve (optional)
Apple Butter
By KDHarmon
Place apples in slow cooker
- 6 pounds of Gala apples, peeled, cored and diced
- 1 cup of sugar
- 1 cup of brown sugar
- 1 Tbl cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 1 Tbl vanilla extract
Aglio e Olio
By KDHarmon
For a twist on pasta with garlic and oil, try sprinkling toasted bread crumbs over individual bowls, but prepare th...
- 1 1 1 pound spaghetti
- table salt (see note above)
- 6 6 6 tablespoons extra-virgin olive oil
- 1/4 1/4 30 20 10 5 1 to 2 20 medium, 10 large, or 5 extra large cloves) from 1 to 2 heads
- 3/4 3/4 3/4 teaspoon red pepper flakes
- 3 3 3 tablespoons chopped fresh parsley leaves
- 2 2 1 teaspoons lemon juice from 1 lemon
- 1/2 1/2 1/2 cup Parmesan cheese, coarsely grated (optional)
Chipotle Turkey Chili
By KDHarmon
Heat the olive oil in a large pot over medium-high heat, then add the onion and garlic
- 2 tablespoons Olive Oil
- 1 Large Onion (diced)
- 4 Garlic gloves (minced)
- 2 pounds Turkey (cut into bite-size pieces)
- 12 ounces Beer
- 14 ounces diced Tomatoes
- 3 Chipotle Peppers in Adobo (minced)
- 14 ounces Black Beans (drained and rinsed)
- 14 ounces Pinto Beans (drained and rinsed)
- 14 ounces Kidney Beans (drained and rinsed)
- 1 tablespoon Chili Powder
- 1 tablespoon ground Cumin
- 2 teaspoons Salt (plus more to taste)
- 1/4 cup Masa Harina (corn flour)
- Juice of 1 Lime
- Sour Cream (for serving)
- grated Sharp Cheddar Cheese (for serving)
- chopped Cilantro (for serving)
Bechamel Sauce
By KDHarmon
In a medium saucepan, heat butter until melted
- 5 tablespoons butter
- 4 tablespoons flour
- 3 cups milk
- 2 teaspoons salt
- 1/2 teaspoon freshly grated nutmeg
Kinda Sorta Sours
By KDHarmon
Combine the onion and cucumber slices in a clean spring-top jar
- 1/2 onion, thinly sliced
- 2 medium cucumbers, thinly sliced
- 1 cup water
- 1 cup cider vinegar
- 1/2 cup champagne vinegar
- 1/2 cup sugar
- 2 tablespoons plus 2 teaspoons kosher salt
- 1 teaspoon mustard seeds
- 1/4 teaspoon ground turmeric
- 1 teaspoon celery seeds
- 1 teaspoon pickling spice
- 4 whole garlic cloves, smashed
Spanish Style Chicken and Dumplings
By KDHarmon
In a small sauce pot combine the stock and saffron, bring to a boil over medium heat
- 1 quart chicken stock
- 2 pinches saffron
- 2 tablespoons extra-virgin olive oil
- 3/4 pound chorizo, casings remove and chopped or crumbled
- 1 pound boneless, skinless chicken breast, diced
- 3/4 pound medium to large white mushrooms, quartered
- 1 medium onion, chopped
- 2 to 3 large cloves garlic, chopped
- 1 bay leaf, fresh or dried
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh thyme leaves
- 2 rounded tablespoons all-purpose flour
- 1/3 to 1/2 cup dry sherry
- 1 small box biscuit mix or mix to prepare 8 drop biscuits, prepared to package directions, (recommended: Jiffy)
- 1/4 cup finely chopped flat-leaf parsley
- 1 teaspoon paprika
Smoked Tomato Soup
By KDHarmon
Scatter wood chips in a medium cast-iron skillet and heat over high until chips begin to smoke, about 5 minutes
- 4 pounds plum tomatoes, halved, seeded, divided
- 1/4 cup olive oil
- 1 large onion, chopped
- 1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced
- 3 garlic cloves, crushed
- 2 bay leaves
- 2 teaspoons coriander seeds
- 2 teaspoons finely grated fresh horseradish or prepared horseradish
- 1 1/2 cups low-sodium chicken broth
- 5 tablespoons unsalted butter, room temperature
- Kosher salt and freshly ground black pepper
- Thinly sliced basil leaves (for serving)
Lemon Blossoms
By KDHarmon
Preheat oven to 350. Spray miniature muffin tins with vegetable oil cooking spray
- Glaze:
- 18 1/2-ounce package yellow cake mix
- 3 1/2-ounce package instant lemon pudding mix
- 4 large eggs
- 3/4 cup vegetable oil
- 4 cups confectioners' sugar
- 1/3 cup fresh lemon juice
- 1 lemon, zested
- 3 tablespoons vegetable oil
- 3 tablespoons water