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Recipes
Fettuccine with Creamy Red Pepper-Feta Sauce
By KDHarmon
Heat the oil in a heavy skillet over medium-high heat
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 to 3 garlic cloves, peeled and chopped
- 1 (16-ounce) jar roasted red peppers, drained and chopped
- 1/2 cup low-sodium chicken stock or vegetable stock
- 1 cup crumbled feta cheese or a 6-ounce block
- 1 pound whole-wheat fettuccine
- Salt
- Freshly ground black pepper
- 2 tablespoons chopped fresh parsley leaves
Yukon Gold Potato Salad
By KDHarmon
Place potatoes in large saucepan
- 2 pounds Yukon Gold potatoes, peeled, cut into 1/4-inch-thick slices
- 2 1/2 cups low-salt chicken broth
- 2 tablespoons (1/4 stick) butter
- 3 ounces chopped sliced prosciutto
- 1 cup chopped celery
- 1/2 cup chopped sweet onion (such as Vidalia or Maui)
- 1/2 cup chopped fresh chives
- 1 tablespoon (or more) truffle oil
- 1 tablespoon fresh lemon juice
Wheat Bread
By KDHarmon
Preheat oven to 350 degrees
- 1 C warm water
- 1 Tbl milk
- 2 Tbl oil
- 2 Tbl honey
- 2 Tbl brown sugar
- 1 tsp salt
- 1-1/2 C all purpose whole wheat flour
- 1-1/2 C whole wheat flour
- 2 tsp instant active yeast
Smoked Onion Dip
By KDHarmon
When the embers in your grill are beginning to die down, carefully tuck in the onions at the edge
- 4 medium yellow onions or large shallots
- 1 cup greek yogurt
- 1/2 cup mayonnaise
- 1 Tbl chopped parsley
- kosher salt and pepper
Spiced Pear Flatbread
By KDHarmon
MUSTARD CREAM: Whisk all ingredients in small bowl
- MUSTARD CREAM:
- 6 tablespoons heavy whipping cream
- 3 tablespoons whole grain Dijon mustard
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon honey or agave syrup
- FLATBREADS:
- 2 1/4 cups bread flour
- 1 cup plus 7 tablespoons warm water (115°F to 120°F)
- 3/4 cup all purpose flour
- 1/3 cup whole wheat flour
- 2 tablespoons olive oil
- 2 teaspoons fine sea salt
- 1/2 teaspoon honey
- 1/4 teaspoon quick-rising active dry yeast
- TOPPING:
- 2 firm but ripe Bosc pears, halved lengthwise, cored
- Olive oil
- Coarsely ground piment d'Espelette, Aleppo pepper, or cayenne pepper
- Fine sea salt
- 5 cups baby arugula (about 4 ounces)
- 8 ounces coarsely crumbled blue goat cheese (such as Bleuet or FireFly Farms Black and Blue)
St. Patrick's Linguine
By KDHarmon
In a large saute pan over medium-high heat, add the butter and 1 tablespoon canola oil
- 2 tablespoons butter, unsalted
- 1 tablespoon canola oil
- 1/4 cup small diced carrots
- 1 cup diced cabbage
- 1 tablespoon minced shallots
- 1 teaspoon minced garlic
- 2 cups cooked corned beef, sliced and shredded
- 1 teaspoon freshly cracked black pepper
- 1/4 cup white wine
- 1 1/2 cups heavy cream
- 1 1/2 cups half-and-half
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 tablespoon prepared horseradish
- 2 cups grated Irish white Cheddar or extra-sharp white Cheddar
- 3/4 cup fresh peas, or frozen
- 1 pound cooked linguini
- 1/4 cup grated Parmesan
PB&J Cookies
By KDHarmon
Put an oven rack in the center of the oven
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder (recommended: Hershey's)
- 1/2 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 1 stick (1/2 cup) unsalted butter, at room temperature, cut into 1/2-inch pieces
- 3/4 cup creamy peanut butter, at room temperature
- 3/4 cup sugar, plus 1/4 cup
- 1/2 packed cup light brown sugar
- 1 egg, room temperature, beaten
- 1 teaspoon pure vanilla extract
- 1/4 cup blackberry jam
Flan du Zucca
By KDHarmon
Cook the pumpkin until tender in water to cover with a small piece of butter, salt and pepper
- 1 kilo (2.2 pounds) pumpkin, cut in pieces
- Small piece of butter, salt and freshly ground black pepper
- 80 grams (2.8+ ounces) potato starch
- 250 grams (8+ ounces) mascarpone cheese
- 4 eggs
- pinch ground nutmeg
- pinch ground cinnamon
- Salt and freshly ground black pepper
- fine bread crumbs
- butter
- sage
- ricotta salada
Phyllo-Wrapped Brie with Almonds
By KDHarmon
Preheat oven to 375 degrees F
- 3 sheets frozen phyllo dough, thawed for 15 minutes if frozen
- 3 to 4 tablespoons melted butter
- 1/2 cup sliced natural almonds, roasted, divided
- 2 tablespoons Dijon-style mustard
- 1-pound wheel good-quality brie cheese
- 2 tablespoons dried fines herbs (chervil, chives, tarragon and parsley)
Pepper-Crusted Beef, Bacon and Arugula Sandwiches
By KDHarmon
Coat steaks all over with pepper
- 3 8-ounce beef tenderloin steaks
- 3 tablespoons coarsely cracked black peppercorns
- 6 tablespoons mayonnaise
- 2 tablespoons spicy Dijon mustard
- 1 tablespoon prepared white horseradish, drained
- 12 mushrooms, thinly sliced
- 6 tablespoons fresh lemon juice
- Olive oil
- 1 pound sliced bacon
- 6 3- to 4-inch-diameter kaiser, egg, or country-style rolls, cut in half horizontally, toasted if desired
- 3 cups (packed) baby arugula