KDHarmon's profile page
Recipes
Grilled Sweet Potatoes with Lime and Cilantro
By KDHarmon
Parcook the potatoes: Place in a pot of water and boil until fork-tender; let cool
- 3 sweet potatoes, unpeeled
- Kosher salt
- 2 teaspoons finely grated lime zest
- Pinch of cayenne pepper
- 1/4 cup canola oil
- Freshly ground pepper
- 1/4 cup finely chopped fresh cilantro
Strawberries and Cream Scones
By KDHarmon
1) Preheat the oven to 375°F
- Scones:
- 2 1/2 2 1/2 1/2 ounces diced fresh strawberries
- 1 3/4 1 3/4 3/4 ounces granulated sugar
- 1 1 1 ounce half & half or light cream
- 8 1/2 8 1/2 1/2 ounces) King Arthur Unbleached All-Purpose Flour or Perfect Pastry Blend
- 1/2 1/2 1/2 teaspoon salt
- 1 1 1 tablespoon baking powder
- 3 3 3 ounces cold butter, cut into pieces
- 1 1 1 large egg
- 2 2 2 teaspoons vanilla extract
- a few drops Fiori di Sicilia, optional
- 3 1/2 3 1/2 1/2 ounces diced fresh strawberries
- Glaze:
- 1 1/4 1 1/4 1/4 ounces sugar
- 1 1/2 1 1/2 1/2 teaspoons vanilla extract
- 1 1 1 teaspoon water
Summer Gnocchi
By KDHarmon
Cook gnocchi according to package directions
- 2 16-oz. pkg. potato gnocchi
- 6 tablespoons unsalted butter
- 2 cloves garlic, crushed
- 1/2 cup coarsely chopped pecans
- 1 teaspoon lemon zest, plus 1 Tbsp. fresh juice 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 cups packed torn basil leaves, divided
- 1 ounce Parmesan cheese, grated (about cup)
Brown Sugar Caramel Souffles
By KDHarmon
Preheat oven to 400°F. Butter eight 3/4-cup soufflé dishes; sprinkle with brown sugar
- 1/2 cup (1 stick) unsalted butter
- 1 cup (packed) plus 2 tablespoons dark brown sugar, plus additional for sprinkling
- 1/2 cup whipping cream
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon (scant) salt
- 3 large egg yolks
- 2 tablespoons all purpose flour
- 6 large egg whites
Tex-Mex Lasagna
By KDHarmon
For the béchamel: Melt the butter in a saucepot over medium-high heat
- For Chipotle and Adobo Béchamel:
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 3 tablespoons puréed chipotle and adobo sauce
- Lasagna:
- 1 1/2 pound ground turkey
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 large yellow onion, approximately 2 cups
- 1 16-ounce bag frozen corn
- 1 11.5-ounce jar pickled jalapeños, 3/4 cup, cut into small dice
- 1 8-ounce jar tomatillo salsa
- 2 cups Monterey Jack cheese
- 1 1/2 cups (an 8-ounce block) queso fresco
- 1 large bag tortilla chips, thicker cut preferred
- 1 handful cilantro, minced, for garnish
- Juice of 1/2 lime
- Sour cream, for serving
Pork and Pumpkin Chili
By KDHarmon
Combine the pork, beer, 3 cups water and 2 teaspoons salt in a large pot and bring to a simmer over medium heat, sk...
- 3 pounds boneless pork shoulder, trimmed and cut into 1/2-inch cubes
- 1 12 -ounce bottle Mexican lager
- Kosher salt
- 2 to 3 chipotle peppers in adobo sauce, finely chopped
- 3 teaspoons dried oregano, preferably Mexican
- 1 15 -ounce can pure pumpkin (about 1 3/4 cups)
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 2 medium tomatoes, roughly chopped
- 1 poblano pepper, seeded and chopped
- 2 medium white onions, diced
- 1/4 cup chili powder, plus more for sprinkling
- 4 cloves garlic, finely chopped
- 1 bunch mustard greens, stems removed, leaves roughly chopped
- Lime wedges, for serving
Cowboy Beef and Ancho Chilli
By KDHarmon
In large pan, heat olive oil
- 1 Tbl olive oil
- 1 large yellow onion, minced
- 4 cloves garlic, minced
- 1 C flour
- 1 lb cubed beef stew meat, cut into 1/4 inch pieces
- 1 can (15 oz) tomato sauce
- 1 can (28 oz) diced tomatoes
- 1 can (26 oz) ranch style beans
- 1/2 C chili powder
- 2 Tbl cumin
- @ Tbl Ancho chilli powder
- Salt and pepper
- Hot sauce
Shrimp and Rice
By KDHarmon
In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat
- 1 stick (4 ounces) unsalted butter, divided, at room temperature
- 2 cups parboiled long-grain rice, such as Uncle Ben's
- 3 1/2 cups chicken stock
- 2 teaspoons kosher salt
- 1 clove garlic, minced
- 2 pounds small shrimp, peeled and deveined
- 1/2 cup lemon juice (about 2 lemons)
- 1 tablespoon hot sauce
- 1 cup whipping cream
- Freshly ground black pepper
Hermit Cookies
By KDHarmon
Special equipment: a piping bag For the cookies: Whisk together the flour, cinnamon, baking soda, salt, allspice a...
- Cookies:
- 2 cups plus 2 tablespoons all-purpose flour (see Cook's Note)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground ginger
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1/2 cup packed dark brown sugar
- 1/2 cup unsulfured molasses
- 1 teaspoon pure vanilla extract
- 2 large eggs
- Zest of 1 orange
- 1/2 cup semisweet chocolate chips
- Glaze:
- 2 cups confectioners' sugar
- 2 large egg whites or a combination of 4 teaspoons meringue powder mixed with 1/4 cup water
- 1 vanilla bean, split and seeds scraped out
Tuscan Pappa al Pomodoro Soup
By KDHarmon
In a large saucepan, heat 2 tablespoons olive oil over medium heat until shimmering
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Pinch red pepper flakes
- 2 medium cloves garlic, thinly sliced
- 1/2 medium onion, minced (about 1/2 cup)
- 1 (28-ounce) can whole plum tomatoes, crushed by hand, with juices
- 2 sprigs fresh basil, plus torn leaves for serving
- 1/3 pound (about 6 ounces) fresh or stale rustic bread, torn or cut into 1-inch chunks (see note above)
- 2 cups warm Vegetable Stock, plus more as needed (see note above)
- Kosher salt and freshly ground black pepper