KDHarmon's profile page
Recipes
Cheesy Blueberry Vinagrette
By KDHarmon
Combine all in glass jar and shake vigourously
- 1 C Blueberry vinegar
- 1/4 C Parmesan, grated
- 3 Tbl sweet honey mustard
- 1/4 tsp fresh ground black pepper
- 1/4 tsp parsley, snipped
- 1/4 C sunflower seeds, shelled
Blue Bayou Monte Cristo Sandwiches
By KDHarmon
For Batter: Sift flour, baking powder and salt
- Batter:
- 1-1/2 C flour
- 1 Tbl baking powder
- 1/4 tsp salt
- 1-1/3 C water
- 1 egg, beaten
- For Sandwiches:
- 6 slices turkey
- 6 slices ham
- 6 slices Swiss Cheese
- 12 slices white bread
- Oil
- Powdered Sugar
Fried Polenta Cheese Fritters
By KDHarmon
Lightly oil 8x8x2-inch metal baking pan
- 1 1/2 cups yellow cornmeal
- 1/2 cup all purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 cup whole milk
- 1 cup water
- 1/2 cup (packed) coarsely grated Edam cheese (about 3 ounces)
- 1 1/2 cups canola oil
- Chopped fresh parsley
Moroccan Pickled Carrots
By KDHarmon
Peel can cut carrots into large sticks and set aside
- 1 lb large carrots
- 1 lemon
- 4 garlic cloves
- 1-1/2 tsp coriander seeds
- 1-1/2 tsp cumin seeds
- 2 tsp crushed red pepper flakes
- 3 Tbl sugar
- 1 C water
- 1 C white balsamic vinegar
- 1-1/8 tsp cinnamon
Linguine with Green Olive Sauce
By KDHarmon
Heat 1 Tbsp. oil in a medium skillet over medium and cook panko, stirring, until golden, about 5 minutes
- 1 tablespoon plus 1/2 cup olive oil
- 1/4 cup panko (Japanese breadcrumbs)
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh dill
- 1 teaspoon finely grated lemon zest
- 12 ounces linguine or other long pasta
- 4 oil-packed anchovy fillets
- 1 small garlic clove
- 1 cup chopped fresh parsley
- 1/2 cup chopped fresh basil
- 1 cup green olives, pitted, halved
- 3 tablespoons drained capers
- 1/2 ounce Parmesan, finely grated (about 1/2 cup), plus more for serving
- 2 tablespoons fresh lemon juice
Biscuits
By KDHarmon
Preheat oven to 375°. Pulse baking powder, salt, sugar, baking soda, and 5½ cups flour in a food processor
- 3 teaspoons baking powder
- 2 1/2 teaspoons kosher salt
- 1 teaspoon sugar
- 1/4 teaspoon baking soda
- 5 1/2 cups all-purpose flour, plus more
- 1 1/2 cups (3 sticks) chilled unsalted butter, cut into pieces
- 1 1/2 cups chilled buttermilk
- 1 large egg, beaten to blend
Salted Butter Caramels
By KDHarmon
Lightly coat an 8x8" baking pan with nonstick spray and line with parchment paper leaving a 2” overhang on all si...
- Nonstick vegetable oil spray
- 2/3 cup heavy cream
- 1 vanilla bean, halved lengthwise
- 2 cups sugar
- 2 tablespoons light corn syrup
- Fleur de sel or flaky sea salt (such as Maldon)
- 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
Pork Tenderloin with Cranberry and Roasted Garlic Sauce
By KDHarmon
Preheat oven to 350°F. Place head of garlic in small ovenproof dish
- 1 head of garlic
- 3 tablespoons olive oil
- 11/2 cups cranberries
- 1/2 cup fresh orange juice
- 4 tablespoons sugar, divided
- 1 teaspoon finely grated orange peel
- 1/4 cup all purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 2 1-pound pork tenderloins, trimmed
- 1/4 cup balsamic vinegar
Peanut Butter-Caramel Pound Cake
By KDHarmon
Place an oven rack in the center of the oven
- Vegetable oil cooking spray
- 1 (9.5-ounce) bag soft caramel candies, unwrapped (recommended: Kraft Classic Caramels)
- 1/2 cup heavy cream
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/4 cups sugar
- 3 eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup creamy peanut butter
Baked Brie with Mushrooms and Thyme
By KDHarmon
•Rinse dried porcini to remove any grit
- •1/2 ounce dried porcini mushrooms
- •2/3 cup dry red wine
- •2 tablespoons (1/4 stick) butter
- •6 ounces crimini (baby bella) mushrooms, halved or quartered if large
- •6 ounces shiitake mushrooms, stemmed, sliced
- •2 tablespoons minced shallot (about 1 large)
- •2 teaspoons chopped fresh thyme
- •1 13- to 14-ounce Brie (about 5 inches in diameter; preferably in wooden box)
- •1 baguette, cut into 1/4-inch-thick slices