KDHarmon's profile page
Recipes
Pound Cake
By KDHarmon
1. Preheat your oven to 350°F
- 1 cup (16 tablespoons) salted butter, at room temperature*
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 2 cups All-Purpose Flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 tablespoon brandy, sherry, rum, or the liqueur of your choice, optional
- 1 teaspoon vanilla extract, almond extract, or a combination; or flavor to taste with other flavors
- If you use unsalted butter, increase the salt in the recipe to 1 teaspoon.
Tomato Jam
By KDHarmon
1) Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often
- 1-1/2 pounds ripe tomatoes (Roma are best), cored and coarsely chopped
- 1 cup sugar
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon fresh grated or minced ginger
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 teaspoon salt
- 1 jalapeño or other hot pepper, stemmed, seeded and minced, or red pepper flakes or cayenne to taste
Pancetta-Sage Turkey
By KDHarmon
For pancetta-sage butter: With machine running, drop garlic down feed tube of processor and chop
- Pancetta-Sage Butter:
- 4 garlic cloves, peeled
- 4 ounces thinly sliced pancetta (Italian bacon), chopped
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 2 tablespoons olive oil
- 2 tablespoons minced shallot
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 2 teaspoons freshly ground black pepper
- Turkey:
- 1 14- to 16-pound turkey, rinsed, patted dry inside and out; neck, heart, and gizzard reserved for Shortcut Turkey Stock
- 8 fresh sage sprigs
- 4 fresh rosemary sprigs
- 2 tablespoons olive oil
- 2 cups Shortcut Turkey Stock or water
- Gravy:
- 1/2 cup diced thinly sliced pancetta (Italian bacon; about 3 ounces)
- 1/4 cup chopped shallots
- 1/4 cup all purpose flour
- 3 cups Shortcut Turkey Stock
- 1 cup dry white wine
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh sage
Raspberry-Cassis Ice Cream
By KDHarmon
Puree raspberries, 2 tablespoons sugar, and crème de cassis in processor
- 1 12-ounce bag frozen unsweetened raspberries, thawed
- 2 tablespoons plus 1 cup sugar
- 2 1/2 tablespoons imported crème de cassis (black-currant liqueur)
- 6 large egg yolks
- 2 cups whole milk
- 2 cups heavy whipping cream
- 1 tablespoon vanilla extract
Pasta with Pesto, Shrimp and Ham
By KDHarmon
Blend garlic, nuts, 1 tsp
- 1 thin slice of garlic
- 2 tablespoons pine nuts
- 1 teaspoon kosher salt, plus more
- 4 cups (packed) fresh basil leaves
- 1 cup plus 2 Tbsp. olive oil
- 3/4 cup finely grated Parmesan
- 3/4 cup finely grated Pecorino Romano
- 1 pound pasta (such as gemelli or fusilli)
- 1 ounce thinly sliced Speck, country ham, or prosciutto, chopped
- 2 pounds large shrimp, peeled, deveined
- Freshly ground black pepper
Butternut Squash Gnocchi with Sage Brown Butter
By KDHarmon
Preheat oven to 400°F. Cut squash lengthwise in half; discard seeds
- 1 1-pound butternut squash
- 1 tablespoon olive oil
- 1 12- to 14-ounce russet potato, peeled, quartered
- 3/4 cup finely grated Parmesan cheese, divided
- 1 large egg, beaten to blend
- 1 1/2 teaspoons freshly grated nutmeg
- 1 teaspoon salt
- 1 3/4 cups (or more) all purpose flour
- 1/2 cup (1 stick) butter
- 2 tablespoons chopped fresh sage
- Additional grated Parmesan cheese
Moroccan Chicken 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, 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)
- Special equipment:
- Six teen 8” bamboo or metal skewers
Coffee-Filled Cream Puffs
By KDHarmon
1. Prepare the pastry cream: Whisk together sugar, cornstarch, and salt in a medium saucepan
- For the pastry cream:
- 1/2 cup sugar
- 1/4 cup cornstarch
- Pinch of coarse salt
- 1 1/2 cups whole milk
- 1/2 cup strong, freshly brewed espresso
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- For the Puffs:
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 cup water
- 1 cup all-purpose flour
- 4 large eggs
- For the Glaze:
- 4 ounces semisweet chocolate (61%), chopped
- 1/2 cup heavy cream
Salted Caramel Sauce
By KDHarmon
Place sugar in a heavy-bottomed saucepan set over medium-high heat
- 1 C white sugar
- 5 Tbl butter, cut into slices
- 1/2 C heavy cream, plus 1 Tbl heavy cream
- 1 pinch sea salt, to taste
Carrot Salad with Coriander Vinaigrette and Pistachios
By KDHarmon
Do ahead: Preheat oven to 350°
- 1/4 cup unsalted, shelled raw pistachios
- 3/4 teaspoon coriander seeds
- 1/2 garlic clove, finely grated
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup olive oil
- Kosher salt
- 1 pound carrots, peeled, julienned or coarsely grated
- 1 cup fresh cilantro leaves with tender stems