KDHarmon's profile page
Recipes
Holiday Sangria
By KDHarmon
Combine all but soda in pitcher and chill for an hour
- 1 bottle dry white wine
- 6 oz cranberry cocktail
- 6 oz apple juice
- 1 apple, thinly sliced
- 1/2 C fresh cranberries
- 1 rosemary sprig
- 12 oz club soda
Potatoes au Gratin
By KDHarmon
Preheat oven to 350 degrees
- 2 1/2 cups heavy cream
- 3 Idaho or other large, waxy potatoes, peeled and sliced thin
- Salt and freshly ground pepper
Cumin-Herb Sauce
By KDHarmon
Thomas Chen of Tuome in NYC blends fresh green herbs with ground cumin and lime juice for a pungent sauce that comp...
- 1/2 cup cilantro leaves
- 1/2 cup dill fronds
- 1/2 cup parsley leaves
- 1/3 cup water
- 1/3 cup lime juice
- 2 tablespoons honey
- 2 tablespoons ground cumin
- 1 cup canola oil
Pasta with Cream, Truffle Oil and Black Pepper
By KDHarmon
In a large pan combine olive oil and garlic and sauté gently
- 2 tablespoons olive oil
- 3 cloves garlic, smashed
- 1-1/2 cups fresh, cleaned mushrooms, thinly sliced
- 3/4 cup cream
- 1/4 cup flat leaf parsley, chopped
- Cracked black pepper
- Sea Salt to taste
- 1/2 cup grated Parmesan or Romano cheese (optional)
- 1 pound spaghetti or pasta of your choice
- Truffle oil for drizzling (2 to 3 teaspoons, more or less to taste)
Mushroom Soup with Bacon
By KDHarmon
Add the bacon and butter to a wide, large pot and bring it to a medium heat
- 5 slices bacon, cut crosswise into 1/2-inch lengths
- 2 tablespoons butter
- 1 onion, cut into 1/4-inch dice
- Kosher salt
- 1 clove garlic, smashed and finely chopped
- 1 1/2 pounds mixed mushrooms, stems removed and sliced (recommended: shiitake, cremini, or oyster)
- 2 medium Yukon gold potatoes, diced
- 2 tablespoons all-purpose flour
- 1/2 cup dry sherry
- 4 cups chicken or vegetable stock
- 1/2 cup heavy cream
- 2 tablespoons finely chopped fresh flat-leaf parsley, for garnish
- Garnish the soup with the chopped fresh parsley.
Fleur de Sel Caramels
By KDHarmon
Prep the pan: Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush ...
- Vegetable oil
- 1 1/2 cups sugar
- 1/4 cup light corn syrup
- 1 cup heavy cream
- 5 tablespoons unsalted butter
- 1 teaspoon fine fleur de sel, plus extra for sprinkling
- 1/2 teaspoon pure vanilla extract
Red Curry Squash Soup
By KDHarmon
Combine the squash, curry paste, and vegetable stock in a large saucepan over high
- 1 medium butternut squash, diced (about 4 cups)
- 4 tablespoons red curry paste
- 3 cups vegetable stock
- 1 cup coconut milk
Tomatillo-Chipotle Salsa
By KDHarmon
•Position an oven rack 6" from broiler; preheat broiler
- 1 lb. tomatillos (about 10 medium), husked, rinsed
- 1 small onion, sliced into 1/4"-thick rounds
- 4 garlic cloves, unpeeled
- 3 canned chipotles in adobo, minced
- 1/4 cup chopped fresh cilantro
- Kosher salt
Red Potato Skewers
By KDHarmon
Line baking sheet with heavy-duty foil
- 1 1/2 pounds small red-skinned new potatoes (about 1 to 1 1/2 inches in diameter), scrubbed, halved
- 3 tablespoons olive oil
- 3 tablespoons Dijon mustard
- 3 garlic cloves, minced
- 1 1/2 tablespoons finely chopped fresh rosemary
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 6 metal skewers or wooden skewers soaked in water 30 minutes
Bacon Tomato Jam
By KDHarmon
Place a large heavy-bottomed pan over medium-high heat
- 1/2 pound thick cut bacon (small diced)
- 1 small onion (peeled and small diced)
- 1/3 cup granulated sugar
- 1/2 cup fresh horseradish (peeled and finely grated)
- 1 pound vine-ripened tomatoes (small diced)
- 1/2 cup sherry vinegar
- 1 tablespoon dijon mustard
- kosher salt and freshly ground black pepper (to taste)