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Recipes
Orecchiette with sweet peppers and goat cheese
By KDHarmon
To make the peperonata: In a 12- to 14-inch sauté pan, heat the 2 tablespoons of olive oil over high heat until al...
- • 2 tablespoons extra-virgin olive oil, plus more for drizzling
- • 1 red bell pepper, cored, seeded, and cut into thin strips
- • 1 yellow bell pepper, cored, seeded, and cut into thin strips
- • 2 tablespoons sherry vinegar
- • Kosher salt and freshly ground black pepper, to taste
- • 1 pound orecchiette
- • 4 ounces goat cheese
Aioli
By KDHarmon
Drape a kitchen towel over a small saucepan; set a small metal bowl over (this will hold bowl in place)
- 1 large egg yolk
- 1 small garlic clove, finely grated
- 1/4 teaspoonkosher salt plus more
- 1/4 cupgrapeseed oil
- 1/4 cupgood-quality extra-virgin olive oil
- Pinch of cayenne pepper
- Fresh lemon juice
- Freshly ground black pepper
Roman-Style Chicken
By KDHarmon
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper
- 4 skinless chicken breast halves, with ribs
- 2 skinless chicken thighs, with bones
- 1/2 teaspoon salt, plus 1 teaspoon
- 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
- 1/4 cup olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 ounces prosciutto, chopped
- 2 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes
- 1/2 cup white wine
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1/2 cup chicken stock
- 2 tablespoons capers
Beef Wellington
By KDHarmon
Sprinkle the tenderloin generously on all sides with salt and pepper
- One 2-pound center-cut beef tenderloin, tied by your butcher
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons Dijon mustard
- 1 1/2 tablespoons prepared horseradish, drained
- 1 pound button mushrooms
- 4 tablespoons unsalted butter
- 1 shallot, minced
- 2 tablespoons heavy cream
- 2 tablespoons dried breadcrumbs
- 2 tablespoons finely chopped fresh Italian parsley
- 1 large egg
- All-purpose flour, for dusting
- 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed in the refrigerator
- Flaky sea salt, for sprinkling
Sweet, Sticky and Spicy Chicken
By KDHarmon
- 1-1/2 teaspoons brown sugar
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 1 teaspoon chopped fresh ginger root
- 1 teaspoon chopped garlic
- 1 tablespoon hot sauce
- salt and pepper to taste
- 2 skinless, boneless chicken breast halves - cut into 1/2 inch strips
- 1-1/2 teaspoons vegetable oil
Sweet and Saltines
By KDHarmon
Preheat the oven to 425 degrees F
- Cooking spray
- 35 to 40 saltine crackers
- 2 sticks (1 cup) butter
- 1 cup light brown sugar
- 8 ounces semisweet chocolate chips (about 1 1/3 cups)
Berries and Cherries Jubilee
By KDHarmon
1.Scoop the Zesty Vanilla Nonfat Yogurt Sherbet or frozen yogurt attractively into four serving bowls
- 2 pints mixed fresh berries and halved and pitted cherries, larger berries cut in half
- 2 cups Zesty Vanilla Nonfat Yogurt
- Sherbet or good-quality store-bought vanilla nonfat frozen yogurt
- 1 tablespoons unsalted butter
- 1 ⁄3 cup packed dark brown sugar
- 1 teaspoon grated orange zest
- Juice of 1 orange
- 1/4 cup orange-flavored cognac liqueur
- Fresh mint sprigs, for garnish
- Reserve several perfect-looking pieces of fruit as garnishes, if you like.
Chocolate Hazelnut Ricotta Crepes
By KDHarmon
Crepes: In a large bowl, whisk together the two Flours and a pinch of Salt
- For Hazelnut Crepes :
- 1/2 cup Hazelnut Flour
- 1/4 cup all-purpose Flour
- 1 pinch of Salt
- 1 cup Whole Milk
- 2 Eggs
- 4 tablespoons Butter (melted)
- Olive Oil, for pan
- For Chocolate Hazelnut Ricotta Filling:
- 2 cups Ricotta, drained
- 1 cup Chocolate Hazelnut Spread, plus extra for garnish
- 2 tablespoons Powdered Sugar
- 1 teaspoon Vanilla
- 1 pinch of Salt
- 1/2 cup Hazelnuts, toasted and chopped for garnish
Mushroom Barley Soup
By KDHarmon
In a medium-size pan, bring the barley and 4 cups of water to a boil
- 1 cup barley
- 1 1/2 tablespoons olive oil
- 2 medium yellow onions, diced
- kosher salt and black pepper
- 1 large carrot, diced
- 2 celery stalks, diced
- 20 ounces button mushrooms, sliced
- 5 cups low-sodium vegetable or chicken broth
- 2 bay leaves
- 2 teaspoons fresh thyme leaves (about 8 sprigs)
Onion Marmalade
By KDHarmon
•Heat oil in heavy medium saucepan over medium heat
- •1/4 cup extra-virgin olive oil
- •1 3/4 cups chopped onion
- •1/2 cup water
- •3 tablespoons sugar
- •3 tablespoons dried cranberries
- •1 teaspoon yellow mustard seeds
- •1/2 cup white wine vinegar