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Recipes
Cherry-Chocolate Shortcakes
By KDHarmon
For biscuits: •Preheat oven to 400°F
- Biscuits:
- 2 cups all purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 3 ounces semisweet chocolate, coarsely grated
- 1/2 cup chilled whole milk
- 1 large egg
- Cherries:
- 1 1/2 pounds fresh Bing cherries, stemmed, pitted, halved
- 1/4 cup sugar
- 1 tablespoon kirsch (clear cherry brandy)
- 1/3 cup cherry jam
- Topping:
- 1 1/2 cups chilled whipping cream
- 2 tablespoons sugar
- 1 tablespoon kirsch
Chocolate Truffles
By KDHarmon
Bring orange peel and cream to boil; allow to steep for 15 minutes
- 16 oz dark chocolate, chopped
- 8 oz heavy cream
- peel of 1 orange
- 2 Tbl Grand Marnier
- 1/3 C cocoa powder
Roasted Stuffed Red Onions
By KDHarmon
Cook onions in a pot of boiling salted water until slightly softened, about 10 minutes
- 8 medium red onions, peeled, trimmed
- 1 tablespoonkosher salt plus more
- 1/2 cupextra-virgin olive oil, divided
- 4 garlic cloves, finely chopped
- 1/2 poundground beef or lamb
- 2 dried bay leaves
- 2 teaspoonsdried oregano
- 1 1/2 teaspoonsdried mint
- 5 cupscooked white rice
- 1 cupdry white wine, divided
- 4 tablespoonsfresh lemon juice, divided
- 1/2 cupfinely chopped fresh dill
- 1 teaspoonfinely grated lemon zest
- Freshly ground black pepper
Wild Mushroom Pasta
By KDHarmon
Soak dried mushrooms in boiling-hot water in a bowl until softened, about 20 minutes
- 2/3 oz dried morel or porcini mushrooms
- 1 3/4 cups boiling-hot water
- 5 tablespoons unsalted butter
- 1/2 lb fresh cremini mushrooms, trimmed and sliced 1/4 inch thick
- 3/4 lb mixed fresh wild mushrooms, such as oyster, chanterelle, or porcini, trimmed and sliced lengthwise 1/4 inch thick
- 1 large garlic clove, minced
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 lb dried egg fettuccine
- 1/4 cup chopped fresh chives
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 teaspoons finely grated fresh lemon zest
- 1/2 teaspoon fresh lemon juice
Macaroni & Cheese
By KDHarmon
Preheat the oven to 375 degrees F
- Unsalted butter, for the baking dish
- 1 tablespoon olive oil
- 1 (1-inch-thick) slice pancetta, cut into small dice
- 4 cloves garlic, finely chopped
- 3 tablespoons all-purpose flour
- 5 cups whole milk, or more if needed, hot
- 4 large egg yolks, lightly whisked
- 2 teaspoons finely chopped fresh thyme leaves
- 1/2 teaspoon cayenne pepper
- 2 cups (8 ounces) grated Asiago cheese, plus more for the top
- 1 1/2 cups (6 ounces) grated Irish white cheddar, plus more for the top
- 1 1/2 cups (6 ounces) grated American cheddar, such as Goot Essa Mountain Valley, plus more for the top
- 1 cup (4 ounces) grated aged fontina cheese, plus more for the top
- 1/2 cup freshly grated Parmesan cheese, plus more for the top
- Kosher salt and freshly ground black pepper
- 1 pound elbow macaroni, cooked just under al dente
- 1/2 cup coarsely chopped fresh flat-leaf parsley leaves
Garlic Potato Chips
By KDHarmon
Preheat oven to 400 degrees
- 2 tsp minced garlic
- 1 Tbl olive oil
- 2 russet potatoes
Moroccan Chcken Brochettes
By KDHarmon
Garlic Sauce: Place garlic in a mortar; season with salt and pound to a very fine paste
- Garlic Sauce:
- 4 garlic cloves, finely chopped
- Kosher salt
- 1/3 cup olive oil
- 3 tablespoons plain yogurt
- Chicken:
- 2 pounds skinless, boneless chicken thighs, cut into 2” pieces
- 2 garlic cloves, chopped
- 1/2 cup finely chopped fresh flat-leaf parsley
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt
- Vegetable oil (for grilling)
- Warm pita bread, labneh (Lebanese strained yogurt), chopped tomatoes, and fresh mint leaves (for serving)
Baked Fresh Chili Fries
By KDHarmon
Preheat the oven to 400 degrees F
- 6 large jalapeno peppers
- 4 large poblano peppers
- 1 cup all-purpose flour, plus 2 tablespoons
- 3 large eggs, beaten
- 1/4 cup milk
- 2 tablespoons spicy mustard (recommended: Gulden's)
- 1 cup bread crumbs
- 1/2 cup grated Parmesan or Romano
- Salt and freshly ground black pepper
Curried Couscous Salad
By KDHarmon
Salad: In a medium saucepan, bring the chicken broth, curry powder and salt to a boil over medium-high heat
- Salad:
- 2 cups low-sodium chicken broth
- 1 1/2 tablespoons mild curry powder (recommended: Spice Islands)
- 1/2 teaspoon salt
- 1 (10-ounce box) couscous
- 3/4 cup dried cranberries
- 1/2 cup coarsely chopped, roasted and lightly salted cashews
- 1 (4-inch) piece cucumber, peeled, seeded and chopped into 1/2-inch pieces
- 1/3 cup chopped fresh flat-leaf parsley
- 1 large lemon, zested
- Dressing:
- 1/3 cup Greek yogurt
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons mild curry powder (recommended: Spice Islands)
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground black pepper
Ricotta Cheese
By KDHarmon
Set a large sieve over a deep bowl
- 4 C whole milk
- 2 C heavy cream
- 1 tsp kosher salt
- 3 Tbl white wine vinegar