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Recipes
Cacio e Pepe
By KDHarmon
•Bring 3 quarts water to a boil in a 5-qt
- Kosher salt
- 6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
- 3 Tbsp. unsalted butter, cubed, divided
- 1 tsp. freshly cracked black pepper
- 3/4 cup finely grated Grana Padano or Parmesan
- 1/3 cup finely grated Pecorino
Mustard-Horseradish Sauce
By KDHarmon
Whisk all together. Serve at room temperature
- 3/4 C Mayonnaise
- 1-1/2 Tbl Dijon Mustard
- 1 Tbl whole grain mustard
- 1/2 Tbl prepared horseradish
- 2 Tbl sour cream
- Pinch Kosher salt
Chocolate Vinegar Cake
By KDHarmon
Preheat oven to 350°. In a medium mixing bowl, beat together butter, sugar and egg
- Cake:
- 3/4 cup unsalted butter, room temperature
- 2 cups sugar
- 1 egg
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 1/2 cups water
- 2 scant tablespoons distilled white vinegar
- Frosting:
- 1 1/2 cups powdered sugar
- 1/4 cup unsalted butter, room temperature
- 1/3 cup cocoa powder
- 1/4 cup brewed coffee
- Ground coffee, to taste
Israeli-Style Hummus
By KDHarmon
Place chickpeas and 1 tsp
- 1 cup dried chickpeas
- 2 teaspoons baking soda, divided
- 4 garlic cloves, unpeeled
- 1/3 cup (or more) fresh lemon juice
- 1 teaspoon kosher salt, plus more
- 2/3 cup tahini
- 1/4 teaspoon (or more) ground cumin
- Olive oil (for serving)
EggNog Cookies
By KDHarmon
Make the cookies: Sift together the flour, ginger, nutmeg, allspice, cinnamon and salt in a large bowl
- Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 2 sticks (16 tablespoons) unsalted butter, softened
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- Icing:
- 1 cup confectioners' sugar
- 1 tablespoon unsalted butter, softened
- 2 tablespoons heavy cream
- 2 tablespoons dark rum
- Dusting Sugar:
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- Zest of 1 lemon
- Zest of 1 orange
- Caramel:
- 1/2 cup granulated sugar
Roasted Bell Pepper and Tomato Soup
By KDHarmon
Preheat an oven to 375°F (190°C)
- For the croutons:
- 1 small loaf ciabatta
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- 1 tsp. chopped fresh thyme
- Pinch of kosher salt
- For the soup:
- 2 Tbs. extra-virgin olive oil
- 1 red onion, thinly sliced
- 2 celery stalks, thinly sliced
- 3 garlic cloves, thinly sliced
- 2 red bell peppers, roasted, peeled, seeded and coarsely chopped
- 1 chipotle chile in adobo sauce
- 1 can (28 oz./875 g) crushed tomatoes
- 2 Tbs. tomato paste
- Kosher salt and freshly ground pepper
- 1 cup (8 fl. oz./250 ml) vegetable broth
Chorizo Stuffed Mushrooms
By KDHarmon
In a skillet heat 1 tablespoon of the oil over moderate heat until it is hot and in it saute the chorizo for 1 minu...
- 1 tablespoon olive oil plus additional for brushing the mushroom caps
- 1 chorizo
- 1/3 cup minced onion
- 1 garlic clove, minced
- 1 pound (about 14) large mushrooms, stems removed and chopped fine
- 2 tablespoons medium-dry Sherry
- 1/2 cup coarse fresh bread crumbs, toasted lightly
- 1 large egg yolk, beaten lightly
- 2 tablespoons minced fresh parsley leaves
Green Herb Hummus
By KDHarmon
Place ingredients in a food processor fitted with a steel blade and pulse until smooth
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 clove garlic
- 2 tablespoons tahini
- 1/4 cup fresh parsley leaves
- 6 fresh basil leaves
- 1 medium scallion, chopped
- 1 tablespoon chopped fresh dill
- 1 teaspoon honey
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- 1/3 cup extra-virgin olive oil
- Options for dipping: carrot sticks, sliced cucumber and whole-wheat pita chips
Grilled Balsamic Portobello Mushrooms with Polenta and Salad
By KDHarmon
For Mushrooms: Remove the Portobello stems and cut them in half lengthwise
- Mushrooms:
- 6 Portobello Caps (ribs removed, stems removed and reserved)
- 1/4 cup Balsamic Vinegar
- 1/2 cup Marjoram (chopped)
- 2 Cloves Garlic (finely grated)
- 1 pinch Red Pepper Flakes
- 1/2 cup Extra-Virgin Olive Oil
- 1 tablespoon Salt
- 1 cup Quick-Cooking Polenta
- 1 tablespoon Honey
- Aged Balsamic Vinegar (to serve)
- 1/4 cup Parsley (chopped)
- Salt and Freshly Ground Black Pepper to serv
- Salad:
- 5 ounces Baby Arugula
- 1 Granny Smith Apple (thinly sliced)
- 1 cup Red Grapes (seedless, cut in half)
- 1 tablespoon Dijon Mustard
- 2 tablespoons Cider Vinegar
- 2 teaspoons Honey
- 1 small Shallot (thinly sliced)
- 1/4 cup Extra-Virgin Olive Oil
Whole Wheat Pizza Dough
By KDHarmon
1.In a large bowl, dissolve sugar in warm water
- 1 teaspoon honey
- 1 1/2 cups warm water (110 degrees F/45 degrees C)
- 1 tablespoon active dry yeast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 3-1/4 cups whole wheat flour, plus an additional 1/4 C for kneading