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Recipes
Cider-Glazed Carrot and Quinoa Salad
By KDHarmon
This dish is a perfect side for roast chicken; or crumble feta on top for a vegetarian lunch
- 1 cup quinoa, rinsed well in a fine-mesh sieve
- Kosher salt
- 1/2 small onion, chopped
- 1/4 cup olive oil plus more for baking sheet
- 2 tablespoons apple cider
- 2 tablespoons honey
- Freshly ground black pepper
- 3 medium carrots (about 1/2 pounds) peeled, thinly sliced on a diagonal
- 1 tablespoon apple cider vinegar
- 2 teaspoons finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 cup pickled beets, cut into matchsticks
- 2 tablespoons coarsely chopped fresh dill
- 1 head Bibb or butter lettuce, leaves torn
Blue Jam Cafe's Hungarian Goulash
By KDHarmon
1. Place the pork pieces in a large bowl and season with 1 teaspoon salt and one-fourth teaspoon pepper, tossing th...
- 1 1/2 pounds boneless pork butt or shoulder trimmed of excess fat and cut into 1/2 -inch cubes
- Salt, pepper
- 3 tablespoons olive oil, more as needed
- 1 pound Polish sausage or kielbasa, cut into 1/2 -inch pieces
- 1 large onion, chopped
- 3 cups sliced button mushrooms
- 1 tablespoon chopped garlic
- 1 1/2 teaspoons caraway seeds
- 2 tablespoons Hungarian paprika, more to taste
- 2 tablespoons tomato paste
- 1 1/2 quarts chicken broth, divided
- 1 cup flour
- 3/4 cup water
- 1 bunch parsley, chopped
- 2 baking potatoes, peeled and cut into 1/2 -inch pieces
- Note: Adapted from chef Kamil Majer of Blu Jam Cafe. We used equal amounts of hot and sweet Hungarian paprika; adjust the paprika to taste. The goulash tastes best the following day.
Soft Pretzels with Dipping Sauces
By KDHarmon
For the Queso Poblano Sauce: Melt the butter in a medium saucepan over medium heat
- Queso Poblano Sauce:
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 12 ounces Monterey Jack cheese, grated
- 2 poblano chiles, roasted, peeled, seeded and chopped
- Salt and freshly ground black pepper
- 3 tablespoons freshly chopped cilantro leaves
- Mustard Sauce:
- 1/2 cup Dijon mustard
- 1/2 cup whole-grain mustard
- Honey, to taste
- Soft Pretzels:
- 1 1/2 cups warm water
- 2 tablespoons light brown muscovado sugar
- 1 package active dry yeast
- 3 ounces unsalted butter, melted
- 2 1/2 teaspoons kosher salt
- 4 1/2 to 5 cups all-purpose flour
- Vegetable oil
- 3 quarts water
- 3/4 cup baking soda
- 2 whole eggs, beaten with 1 tablespoon cold water
- Coarse sea salt
Red Wine Risotto with Peas
By KDHarmon
Bring the broth to a simmer over medium-high heat
- 3 1/2 cups canned low-salt chicken broth
- 3 tablespoons unsalted butter
- 1 cup finely chopped onion
- 2 garlic cloves, minced
- 1 cup arborio rice, or medium-grain white rice
- 1/2 cup dry red wine
- 1/3 cup frozen peas, defrosted, optional
- 1/4 cup chopped fresh Italian parsley leaves
- 1/2 cup grated Parmesan, plus additional for garnish
- Salt and freshly ground black pepper
Pumpkin Bread
By KDHarmon
Preheat the oven to 325 degrees F
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups shredded fresh pumpkin
- 1 cup toasted pumpkin seeds
Rosemary Simple Syrup
By KDHarmon
Rinse the rosemary, then bring rosemary, water, and sugar to a gentle rolling boil
- 1 bunch rosemary (2 ounces)
- 4 cups water
- 4 cups sugar
Strawberry Shortcake
By KDHarmon
Preheat oven to 450 degrees
- Shortcake:
- 2 C all purpose flour
- 2 Tbl sugar
- 1 Tbl baking powder
- 1/2 tsp salt
- 1/2 C butter
- 1 egg, beaten
- 2/3 C light cream
- Strawberries
- Whipped cream
Butter Cookies with Milk-Jam Filling
By KDHarmon
Cookies: Using an electric mixer on high speed, beat butter, powdered sugar, and vanilla in a medium bowl until li...
- Cookies:
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 2/3 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons whole milk
- 2 teaspoons kosher salt
- 2 1/2 cups all-purpose flour, plus more
- 1 large egg
- Milk jam and assembly:
- 1 qt. goat’s milk or cow’s milk
- 1 1/4 cups granulated sugar
- 3/4 teaspoon baking soda
- 1/2 vanilla bean, halved lengthwise
- Powdered sugar (optional; for serving)
Quinoa with Spice-Roasted Shrimp and Pistou
By KDHarmon
1. In a resealable plastic bag, toss the shrimp with the garlic and onion powders, paprika, oregano, fennel seeds,...
- 1/2 pound medium shrimp, shelled and deveined
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano, crumbled
- 1/2 teaspoon fennel seeds, chopped
- 1/4 teaspoon dried thyme
- 1/4 cup canola oil
- Salt and freshly ground pepper
- 1/4 cup (packed) basil leaves
- 2 tablespoons flat-leaf parsley
- 1 tablespoon fresh rosemary leaves
- 1 1/2 teaspoons fresh thyme leaves
- 1 garlic clove, smashed
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1 1/2 cups quinoa, rinsed
- 2 1/4 cups water
Perciatelli with Roasted Tomato and Almond Pesto
By KDHarmon
Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper
- 2 3/4 pounds plum tomatoes, cored, halved, seeded
- 7 tablespoons extra-virgin olive oil, divided
- 2 1/2 tablespoons chopped fresh oregano, divided
- 2 unpeeled large garlic cloves
- 5 tablespoons whole raw almonds, divided
- 1/2 teaspoon dried crushed red pepper
- 1 pound perciatelli, spaghetti, or linguine
- Finely grated Parmesan cheese