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Recipes
Matzo Ball Posole
By KDHarmon
1. Preheat the oven to 450°
- For the Posole:
- 5 5 5 pounds chicken bones
- 2 2 2 poblano peppers
- 2 2 2 jalapeño peppers
- 4 4 4 green onions
- Vegetable oil
- 2 2 2 small onions, cut into wedges
- 1 1 1 carrot, peeled and cut into chunks
- 2 2 2 tablespoons tomato paste
- 1/2 1/2 1/2 cup red wine
- 5 5 5 garlic cloves, smashed
- 2 2 2 dried pasilla peppers
- 2 2 2 dried guajillo peppers
- 1 1 1 cup canned crushed tomatoes
- 1/2 1/2 1/2 bunch parsley sprigs
- 1/2 1/2 1/2 1/2 1/2 bunch cilantro sprigs
- 4 4 4 thyme sprigs
- 2 2 2 bay leaves
- 1 1 1 tablespoon black peppercorns
- 1 1 1 tablespoon smoked paprika
- 1 1 1 tablespoon dark chili powder
- 3 3 3 quarts chicken stock
- 1-1/2 1-1/2 1-1/2 cups water
- 1 1 1 tablespoon kosher salt
- For the Matzo Balls:
- 3 3 3 eggs
- 1/4 1/4 1/4 cup rendered chicken fat
- 2 2 2 tablespoons finely chopped cilantro
- 1/2 1/2 1/2 teaspoon chili powder
- 3/4 3/4 3/4 2 cup, plus 2 tablespoons, matzo meal
- 1-1/2 1-1/2 1-1/2 teaspoons chicken bouillon
- 1/4 1/4 1/4 teaspoon baking soda
- 1/4 1/4 1/4 teaspoon baking powder
- 3 3 3 quarts chicken broth (or 3 quarts water mixed with chicken bouillon)
- For Serving:
- Shredded chicken meat
- Shredded cabbage
- Sliced radishes
- Cilantro leaves
- Fried tortilla strips
- Lime wedges
Mushroom Bolognese
By KDHarmon
Bring a large pot of salted water to a boil
- 1 pound fresh tagliatelle pasta
- 1/4 cup olive oil
- 1 tablespoon fresh thyme leaves
- 1 1/2 pounds mixed wild mushrooms (such as button and cremini, ground in the food processor)
- 1 small yellow onion (finely diced or grated)
- 2 cloves garlic (minced)
- 2-3 tablespoons tomato paste
- 1/2 cup whole milk
- 1/4 cup pasta water (reserved)
- kosher salt and freshly ground black pepper (to taste)
Cream Scones
By KDHarmon
Preheat oven to 375°. Whisk granulated sugar, baking powder, baking soda, salt, and 3 cups flour in a large bowl t...
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 cups all-purpose flour, plus more for surface
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 1 large egg, beaten to blend
- 1-1/4 cups heavy cream, plus more for brushing
- Demerara or raw sugar (for sprinkling)
Roasted Curried Pumpkin Soup
By KDHarmon
Preheat oven to 400ºF. Line 2 baking sheets with tin foil
- 2 sugar pumpkins (stems removed, cut in half, seeds removed, about 6 pounds)
- 3 carrots (peeled, cut into quarters)
- 2 granny smith apples (cut in half and cored)
- 1 yellow onion (peeled, cut in quarters)
- 1 tablespoon curry powder
- 1 teaspoon nutmeg (freshly grated)
- 8 cups chicken stock
- 1/2 cup plain Greek yogurt
- 1/2 cup cilantro (leaves, optional)
- 1 cup pumpkin seeds (toasted, optional)
- kosher salt and freshly ground black pepper (to taste)
Cava Sangria
By KDHarmon
Mix first 4 ingredients in pitcher until sugar dissolves
- 1/4 C white grape juice
- 2 Tbl Licor 43* or Tuaca
- 2 Tbl brandy
- 1 Tbl sugar
- 1-750 ml bottle chilled cava (Spanish sparkling wine)
- 1/2 C sliced strawberries
- 12 fresh mint leaves
- ice cubes
- *An herbacious Spanish liqueur with notes of vanilla and orange; available at some liquor stores.
Creamy Shrimp Scampi Dip
By KDHarmon
Position an oven rack in the top position, and preheat the oven to 375 degrees F
- 8 ounces cream cheese, at room temperature
- 1 cup shredded part-skim mozzarella
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan
- 4 tablespoons plain dried breadcrumbs
- Kosher salt
- 2 tablespoons unsalted butter, plus 1 tablespoon melted unsalted butter
- 1 pound large peeled and deveined shrimp, tails discarded, cut into 1/4-inch pieces
- 6 cloves garlic, thinly sliced
- Large pinch crushed red pepper flakes
- 1/2 cup dry white wine
- 1/2 cup fresh parsley leaves, finely chopped
- 1 teaspoon lemon zest
- Slices of crusty bread and/or crackers, for serving
Cilantro Pesto
By KDHarmon
Combine the cilantro, garlic and almonds in a blender or food processor and puree until smooth
- 1 cup packed fresh cilantro leaves
- 1 ⁄2 cup almonds
- 3 large garlic cloves
- 1 ⁄4 cup grated parmesan cheese
- 1 ⁄4 cup olive oil
- 1 ⁄2 teaspoon salt
Mexican Coffee Pudding with Kahlua Cream
By KDHarmon
Whisk first 3 ingredients and 1/2 teaspoon cinnamon in heavy medium saucepan
- 1/2 cup (packed) golden brown sugar
- 3 tablespoons cornstarch
- 3 tablespoons instant espresso powder
- 1/2 teaspoon ground cinnamon plus additional for sprinkling
- 2 cups whole milk
- 1 1/4 cups chilled heavy whipping cream, divided
- 1 tablespoon Kahlúa or other coffee-flavored liqueur
Caramel Pecan Bars
By KDHarmon
Preheat oven to 375°. Beat the first 4 ingredients with a mixer at medium speed until well-blended
- 1/3 cup packed brown sugar
- 1/4 cup butter or stick margarine, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
- Cooking spray
- 2 tablespoons fat-free milk
- 40 small soft caramel candies
- 1 teaspoon vanilla extract
- 1/4 cup finely chopped pecans
Toasted Spice Butter
By KDHarmon
From Food & Wine
- 1 Tbl coriander seeds
- 1 Tbl fennel seeds
- 1 Tbl caraway seeds
- 1 tsp black peppercorns
- 4 oz softened unsalted butter
- 2 tsp kosher salt