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Recipes
Irish Cheddar and Stout Fondue
By KDHarmon
Steam all vegetables until tender, about 15 minutes
- 2 cups 1- to 1 1/2-inch-diameter red-skinned potatoes, halved
- 2 cups cauliflower florets
- 2 cups very small brussels sprouts
- 2 apples, cored, cut into wedges
- 1 pound Irish cheddar cheese (or sharp white cheddar), grated
- 2 1/2 tablespoons all purpose flour
- 3/4 cup (or more) Irish stout (such as Guinness)
- 6 tablespoons frozen apple juice concentrate, thawed
- 1 tablespoon Dijon mustard
Citrus Pancakes
By KDHarmon
In a bowl, whisk the eggs until frothy
- 2 eggs
- 2 cups all-purpose flour
- 3 Tbs. sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup plain low-fat yogurt
- 1 1⁄4 cups milk
- 4 Tbs. (1⁄2 stick) unsalted butter, melted
- 1 ⁄2 tsp. vanilla extract
- 1 tsp. finely grated orange zest
- 4 oranges, peeled and sectioned
- Honey for serving
Gougeres (America's Test Kitchen)
By KDHarmon
For the best flavor and texture, use a Gruyere that has been aged for about one year
- 2 large eggs plus 1 large egg white
- 1/4 teaspoon salt
- 1/2 cup water
- 2 tablespoons unsalted butter, cut into 4 pieces
- pinch cayenne
- 1/2 cup (2-1/2 ounces) all-purpose flour
- 4 ounces Gruyere cheese, shredded (1 cup
Ricotta Omelet
By KDHarmon
Melt 1 tablespoon butter in an 8-inch nonstick skillet over medium heat
- 2 tablespoons unsalted butter, divided
- 4 large eggs, beaten to blend, divided
- Kosher salt, freshly ground pepper
- 4 tablespoons ricotta, divided
- 2 tablespoons grated Parmesan, divided
- 2 tablespoons chopped fresh basil, divided
- 1 tablespoon chopped fresh chives, divided
Pita Bread
By KDHarmon
If you are using active dry yeast, follow the instructions on the packet to active it (see the note on yeast above)
- 3 cups flour
- 1 1/2 teaspoons salt
- 1 Tablespoon sugar or honey
- 1 packet yeast (or, if from bulk, 2 teaspoons yeast)
- 1 1/4 to 1 1/2 cups water, roughly at room temperature
- 2 tablespoons olive oil, vegetable oil, butter, or shortening
Lemon-Ricotta Pancakes
By KDHarmon
In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth
- 1 cup ricotta cheese
- 1 cup milk
- 3 eggs, separated
- 1/4 cup sugar
- Zest and juice of 1 lemon
- 1 1/2 cups cake flour
- 1 Tbs. baking powder
- 1/4 tsp. salt
Walnut Red Pepper Spread
By KDHarmon
In a food processor, add walnuts, roasted red peppers, feta cheese, lemon juice and zest, honey, red pepper flakes ...
- 1 cup walnuts (toasted)
- 1 cup roasted red peppers (about 2 peppers)
- 1 cup crumbled feta cheese (plus more to garnish)
- 1 tablespoon lemon juice (fresh)
- 1 teaspoon honey
- 1/2 teaspoon red pepper flakes (or to taste)
- 1/4 cup olive oil
- Kosher salt and freshly ground pepper (to taste)
- pita (grilled and cut into triangles, to serve)
Croque Monsieur
By KDHarmon
béchamel Melt butter in a medium saucepan over medium heat until foamy
- Assembly:
- Béchamel
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 2 tablespoons whole grain mustard
- 1/2 teaspoon freshly grated nutmeg or 1/4 ground nutmeg
- Kosher salt
- 8 slices 1/2”-thick country-style bread
- 6 oz. ham, preferably Paris ham (about 8 slices)
- 3 oz. Gruyère, grated (about 1 1/2 cups)
- 1 teaspoon herbes de Provence
Rustic Blueberry Tart
By KDHarmon
Dough: In a small bowl, dissolve the sugar and salt in the water
- Filling:
- Crust: (Makes two)
- 1 tablespoon Sugar
- 1/2 teaspoon Table Salt
- 1/3 cup Water
- 1/2 pound (2 sticks) cold Unsalted Butter (cut into 1/2-inch dice)
- 2 1/4 cups All-Purpose Flour (plus more for rolling)
- 1 1/2 pounds Fresh Blueberries
- 1/4 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla
- 2 tablespoons Cornstarch
- 1 Orange (Juice and Zest)
- 1 Egg (Whisked)
- Water
- Turbinado Sugar (For Garnish)
- Powdered Sugar (For Garnish)
Sweet Potato and Feta Bourekas
By KDHarmon
Bourekas are crisp, savory little parcels filled with anything from vegetables and cheese to ground meat
- 1 small sweet potato (about 8 ounces), peeled and cut into 1-inch cubes
- 1/3 cup crumbled Bulgarian feta cheese
- 1/4 cup roughly chopped fresh dill
- 1 tablespoon finely chopped kalamata olives
- 1/2 teaspoon kosher salt
- 1 large egg, lightly beaten, divided
- 1 (17.3-ounce) package frozen puff pastry sheets, thawed
- 2 teaspoons water
- Sesame seeds