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Recipes
Salted Chocolate Buckwheat Cookies
By KDHarmon
Preheat oven to 375°. Line a rimmed baking sheet with parchment paper
- 2 cups buckwheat flour, plus more for surface
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 1/2 cups (lightly packed) light brown sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/4 cups chocolate chips
- 1 teaspoon strong espresso or strong coffee, room temperature
- Powdered sugar (for sprinkling)
- Sea salt (preferably Maldon; for sprinkling)
Tomato and Bread Soup
By KDHarmon
Heat 1/4 C oil in heavy large pot over medium heat
- 1/4 C extra virgin olive oil plus additional for drizzling
- 1 large white onion, chopped
- 1 large carrot, peeled, chopped
- 1 large celery stalk, chopped
- 2 28-oz cans plum tomatoes, drained, seeded, chopped
- 6 large fresh basil leaves, thinlyh sliced
- 1-1/2 tsp sugar
- 1 tsp chopped fresh thyme
- 1 garlic close, chopped
- 6 ounces country-style bread, crusts trimmed, roughly torn (about 6C)
- 4 c low-salt chicken broth
Pasta al Pomodoro
By KDHarmon
•Heat extra-virgin olive oil in a 12" skillet over medium-low heat
- 1/4 cup extra-virgin olive oil
- 1 medium onion, minced
- 4 garlic cloves, minced
- 1 pinch crushed red pepper flakes
- 1 28 oz. can peeled tomatoes, puréed in a food processor
- Kosher salt
- 3 large fresh basil sprigs
- 12 oz. bucatini or spaghetti
- 2 Tbsp. cubed unsalted butter
- 1/4 cup finely grated Parmesan or Pecorino
Poppy Seed Tea Bread with Orange Glaze
By KDHarmon
Preheat oven to 350 degrees
- 3-1/3 C sugar, divided
- 1/2 C orange juice
- 2 tsp finely grated orange peel
- 3-1/3 C all purpose flour
- 4 tsp baking powder
- 1-1/4 tsp salt
- 1-2/3 C vegetable oil
- 3 large eggs
- 2 tsp almond extract
- 1-2/3 C whole milk
- 2 Tbl poppy seeds
Mesa Grill's Pumpkin Soup
By KDHarmon
Heat the butter in a medium stockpot over medium heat
- 3 tablespoons unsalted butter
- 1 large onion, coarsely chopped
- 2 cloves garlic, coarsely chopped
- 1 large carrot, peeled and coarsely chopped
- 2 stocks celery, coarsely chopped
- 7 cups vegetable stock, or water
- 1 1/2 cups pumpkin puree (not flavored pie filling)
- 1/4 teaspoon ground Mexican cinnamon, plus 1 teaspoon (canella)
- 1/4 teaspoon allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons honey
- 2 teaspoons chipotle puree
- 3/4 cup creme fraiche or sour cream
- Salt and freshly ground pepper
- Garnish: 1/2 cup toasted pumpkin seeds
Bernaise Sauce #3
By KDHarmon
Combine the vinegar, wine, shallots and 2 tbsp tarragon in a sauce pan and bring to a simmer
- 1/3 Cup Champagne vinegar
- 1/3 Cup white wine
- 1 shallot (minced)
- 3 Tbsp chopped tarragon leaves (divided)
- 4 egg yolks
- 10 Tbsp unsalted butter
- salt
- cracked black pepper
Tagliatelle del Magnifico
By KDHarmon
For the pasta: On a flat surface, pour out the flour in a mound and make a crater in the center
- Pasta:
- 1 1/2 cups hard-grain semolina flour, plus extra for the work surface
- 2 jumbo eggs
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon sea salt
- Kosher salt
- Sauce:
- 2 cups heavy cream
- Zest of 1 lemon
- Zest of 1 orange
- 1 ounce cognac, optional
- 1/2 cup fresh mint leaves
- Kosher salt
- 1 cup roughly grated Parmigiano-Reggiano
Turmeric Curry Basmati Rice
By KDHarmon
Heat 3 Tbl oil in large saucepan over medium heat
- 3 Tbl olive oil
- 2 C fresh herbs such as parsley, chives, tarragon, cilantro
- Kosher salt
- Black pepper
- 1/4 C sunflower seeds
- 2 Cloves garlic, thinly sliced
- 1 tsp curry powder
- 1 tsp turmeric powder
- 2 C basmati rice, rinsed and drained
- 1 Tbl lemon juice
Pico de Gallo
By KDHarmon
Make one day prior to use
- 4 large tomatoes, seeded and diced
- 1 large onion, chopped
- 1/2 C fresh cilantro
- 3 Tbl fresh lime juice
- 3 Tbl minced seeded jalapeno chiles (about 2 medium size)
- 1/2 head cabbage, diced
- 1 garlic close, minced
Butter Chicken
By KDHarmon
In a large bowl, mix the yogurt with the vindaloo spice and lemon juice
- 3/4 cup Greek yogurt
- 1/4 cup plus 2 tablespoons vindaloo spice
- 3 tablespoons fresh lemon juice
- 8 bone-in chicken thighs, skin removed
- 1 stick salted butter
- 2 large yellow onions, finely chopped
- Kosher salt
- Pepper
- One 15-ounce can crushed tomatoes
- 2/3 cup chicken stock or low-sodium broth
- 1 cup heavy cream
- Basmati rice, cilantro sprigs and chopped salted roasted cashews, for serving