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Recipes
Roasted Potato Bread
By KDHarmon
Lightly coat an 8½x4½” loaf pan with nonstick spray
- Nonstick vegetable oil spray
- 1 teaspoon (3 g) active dry yeast
- 1/3 cup (80 g) potato flour
- 3 1/2 cups (500 g) all-purpose flour, plus more
- 1 cup (180 g) buttermilk
- 2 tablespoons plus 1 tsp. (25 g) distilled white or apple cider vinegar
- 2 tablespoons (20 g) kosher salt
- 7 tablespoons (100 g) unsalted butter, room temperature, cut into 6 pieces
- Milk (for brushing)
Pumpkin Dip with Smokey Berbere
By KDHarmon
Smoked Berbere: Finely grind fenugreek seeds in an electric coffee/spice grinder
- Smoked Berbere Spice Mix:
- 600 600 600 g pumpkin (any variety) cut into small, bite-sized chunks
- 600 600 600 g pumpkin (any variety) cut into small, bite-sized chunks
- 600 600 600 g pumpkin (any variety) cut into small, bite-sized chunks
- 1/4 1/4 2 1 + 2 tbsp + 1 tbsp olive oil
- 1/4 1/4 2 1 + 2 tbsp + 1 tbsp olive oil
- 1/4 1/4 2 1 + 2 tbsp + 1 tbsp olive oil
- One large One large onion, roughly chopped
- One large One large onion, roughly chopped
- One large One large onion, roughly chopped
- 3 3 3 garlic cloves, minced
- 3 3 3 garlic cloves, minced
- 3 3 3 garlic cloves, minced
- 100 100 100 g unsalted cashews
- 100 100 100 g unsalted cashews
- 100 100 100 g unsalted cashews
- 1 1 1 tbsp Smoky Berbere spice mix
- 1 1 1 tbsp Smoky Berbere spice mix
- 1 1 1 tbsp Smoky Berbere spice mix
- 1/2 1/2 1/2 cup water
- 1/2 1/2 1/2 cup water
- 1/2 1/2 1/2 cup water
- to and pepper, to taste
- to and pepper, to taste
- to and pepper, to taste
- Smoked Berbere Spice Mix:
- Smoked Berbere Spice Mix:
- 1/2 1/2 1/2 teaspoon fenugreek
- 1/2 1/2 1/2 teaspoon fenugreek
- 1/2 1/2 1/2 teaspoon fenugreek
- 1/2 1/2 1/2 cup ground dried New Mexico chiles
- 1/2 1/2 1/2 cup ground dried New Mexico chiles
- 1/2 1/2 1/2 cup ground dried New Mexico chiles
- 1/4 1/4 1/4 cup paprika
- 1/4 1/4 1/4 cup paprika
- 1/4 1/4 1/4 cup paprika
- 1 1 1 tablespoon salt
- 1 1 1 tablespoon salt
- 1 1 1 tablespoon salt
- 1 1 1 teaspoon ground ginger
- 1 1 1 teaspoon ground ginger
- 1 1 1 teaspoon ground ginger
- 1 1 1 teaspoon onion powder
- 1 1 1 teaspoon onion powder
- 1 1 1 teaspoon onion powder
- 1/2 1/2 1/2 teaspoon ground cardamom
- 1/2 1/2 1/2 teaspoon ground cardamom
- 1/2 1/2 1/2 teaspoon ground cardamom
- 1/2 1/2 1/2 teaspoon ground coriander
- 1/2 1/2 1/2 teaspoon ground coriander
- 1/2 1/2 1/2 teaspoon ground coriander
- 1/4 1/4 1/4 teaspoon ground nutmeg
- 1/4 1/4 1/4 teaspoon ground nutmeg
- 1/4 1/4 1/4 teaspoon ground nutmeg
- 1/4 1/4 1/4 teaspoon garlic powder
- 1/4 1/4 1/4 teaspoon garlic powder
- 1/4 1/4 1/4 teaspoon garlic powder
- 1/8 1/8 1/8 teaspoon ground cloves
- 1/8 1/8 1/8 teaspoon ground cloves
- 1/8 1/8 1/8 teaspoon ground cloves
- 1/8 1/8 1/8 teaspoon ground cinnamon
- 1/8 1/8 1/8 teaspoon ground cinnamon
- 1/8 1/8 1/8 teaspoon ground cinnamon
- 1/8 1/8 1/8 teaspoon ground allspice
- 1/8 1/8 1/8 teaspoon ground allspice
- 1/8 1/8 1/8 teaspoon ground allspice
Cheese Fondue
By KDHarmon
Portions are per person
- 1/3 lb swiss cheese
- 3 oz white wine
- 1 clove garlic
- 1/2 of thin slice of onion, chopped fine
- 1 tsp cornstarch
- baking soda
- 1/2 oz Kirschwasser (clear Cherry Brandy), optional
- Salt, Pepper, Nutmeg
Bruleed Orange French Toast
By KDHarmon
In a bowl, whisk together the eggs, cream, milk, orange juice, brown sugar, vanilla, orange zest, salt and Grand Ma...
- 6 eggs, lightly beaten
- 1 cup heavy cream
- 3 ⁄4 cup milk
- 3 ⁄4 cup fresh orange juice
- 1 ⁄4 cup firmly packed light brown sugar
- 2 tsp. vanilla extract
- 1 tsp. orange zest
- 1 ⁄2 tsp. salt
- 1 Tbs. Grand Marnier (optional)
- 6 slices brioche, each 1 3⁄4 inches thick
- Softened unsalted butter for cooking and serving
- 6 tsp. granulated sugar
- Maple syrup for serving
Pickled Jalapenos
By KDHarmon
Pack peppers into clean, sterilized jars, leaving a few inches at the top
- 2 lbs fresh jalapenos, washed,and stems removed
- 2 cups vinegar
- 2 cups water
- 1/2 cup olive oil
- 2 teaspoons salt
- 2 teaspoons pickling spices
Pork Ragu over Creamy Polenta
By KDHarmon
Pork Season pork with salt and pepper
- Pork
- 3 pounds skinless, boneless pork shoulder (Boston butt), cut into 3 pieces
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 6 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 1/2 cup full-bodied red wine
- 1 28-ounce can whole peeled tomatoes
- 4 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
- polenta and assembly
- Kosher salt
- 1 1/2 cups coarse polenta (not quick-cooking)
- 1/4 cup unsalted butter
- 1/2 cup grated Parmesan (from about 2 ounces), plus more for serving
- Freshly ground black pepper
- 1/2 cup chopped fresh parsley
- Olive oil (for drizzling)
Pumpkin Spice Latte
By KDHarmon
Combine the hot milk, sugar, vanilla extract, and pumpkin pie spice in a blender; blend until frothy
- 3 cups hot whole milk
- 4 teaspoons white sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 6 ounces double-strength brewed coffee
- 3 tablespoons sweetened whipped cream
- 3 pinches pumpkin pie spice
Hazelnut Chocolate Cake
By KDHarmon
Preheat the oven to 375 degrees F
- 7 tablespoons unsalted butter, room temperature, plus more for greasing pan
- 1 tablespoon cocoa powder
- 1 cup hazelnuts
- 3 ounces chocolate (I like to use dark chocolate 65 to 75-percent), broken into pieces
- 6 large eggs, separated
- 1/4 teaspoon sea salt (I like the salt from Trapani)
- 13 ounces chocolate hazelnut spread, such as Nutella
- 2 tablespoons espresso
- Powdered Sugar, for dusting
- Sweetened whipped cream, optional
- Gelato, optional
- Special equipment: 9- by 3-inch springform pan
Lasagna with Turkey Sausage Bolognese
By KDHarmon
•Heat oil in large nonstick skillet over medium-high heat
- 2 tablespoons olive oil
- 2 cups chopped onions
- 1/2 cup diced carrot
- 1 tablespoon fennel seeds, crushed in spice mill or in mortar with pestle
- 1 pound spicy Italian turkey sausages, casings removed
- 3 large garlic cloves, pressed
- 1/2 cup dry white wine
- 5 cups crushed tomatoes with added puree (from two 28-ounce cans)
- 1 cup chopped fresh basil, divided
- 2 tablespoons chopped fresh oregano
- 1 15-ounce container whole-milk ricotta cheese
- 3 cups (packed) coarsely grated whole-milk mozzarella cheese (12 ounces)
- 1 1/4 cups freshly grated Parmesan cheese, divided
- 16 6 1/2x3 1/4-inch no-boil lasagna noodles
Frozen Mojito
By KDHarmon
Combine simple syrup, lime juice and mint leaves in a blender and blend until combined
- 1/4 cup simple syrup (equal parts sugar and water boiled together until sugar melts)
- 2 limes, juiced
- 12 fresh mint leaves, plus mint sprigs for garnish
- 4 ounces white rum
- 2 cups crushed ice