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Recipes
Mushroom Mac and Cheese
By KDHarmon
Preheat the oven to 375 degrees F
- 2 tablespoons unsalted butter
- Good olive oil
- 1/2 pound shiitake mushrooms, stems removed and caps sliced 1/2-inch
- 1/2 pound cremini mushrooms, stems removed and caps sliced 1/2-inch
- 3 tablespoons cream sherry
- Kosher salt
- 1 pound pasta, such as cavatappi
- 3 ounces white truffle butter (recommended: D'Artagnan)
- 1/2 cup all-purpose flour
- 1 quart whole milk, scalded
- 12 ounces Gruyere cheese, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 1/2 to 3 cups)
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 2 garlic cloves, chopped
- 3 tablespoons freshly chopped parsley leaves
- 1 1/2 cups fresh white bread crumbs
Carrot-Ricotta Ravioli
By KDHarmon
Preheat the oven to 400°
- 3 large carrots, peeled and cut into 1-inch chunks (3/4 pound)
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper
- 2 teaspoons unsalted butter
- 1 tablespoon minced shallot
- 1 tablespoon heavy cream
- 5 ounces sheep's-milk ricotta or well-drained fresh cow's-milk ricotta (1/2 cup firmly packed)
- 6 tablespoons freshly grated Parmigiano-Reggiano cheese
- Pinch of freshly grated nutmeg
- 1 large egg yolk
Frozen Chocolate Mousse Tart
By KDHarmon
1) Preheat the oven to 375°F
- Crust:
- 1 1/4 1 1/4 1/4 cups finely crushed graham cracker crumbs*
- 1/4 1/4 1/4 cup sugar
- 5 5 5 tablespoons butter, melted
- 1/2 1/2 1/2 teaspoon cinnamon, optional
- Shortcut: Graham Cracker Crust Mix
- Filling:
- 1 7/8 1 7/8 7/8 cups heavy cream
- 1 1/2 1 1/2 1/2 cups chopped bittersweet chocolate (Merckens' bittersweet chocolate works nicely)
- Topping:
- 1/4 1/4 1/4 cup solid caramel or unwrapped vanilla caramel candies
- 2 2 2 tablespoons heavy cream
- Garnish:
- 1 1 1 tablespoon butter
- pinch pinch of salt
- 1/2 1/2 1/2 cup chopped nuts (hazelnuts, almonds, walnuts, or mixed nuts)
Herb Rice with Green Garlic, Saffron and Crispy Shallots
By KDHarmon
This recipe is a labor of love
- Rice:
- 3 cups basmati rice
- Kosher salt
- Vegetable oil (for frying; about 3 cups)
- 4 large shallots, thinly sliced into rings
- 3/4 cup finely chopped cilantro
- 3/4 cup finely chopped dill
- 3/4 cup finely chopped parsley
- 1/2 cup finely chopped mint
- 1/3 cup finely chopped tarragon
- 1 teaspoon finely ground saffron threads
- 4 4-inch squares lavash or 7 romaine lettuce leaves, dark green parts only
- 4 green garlic or 4 scallions, white and pale-green parts only, finely chopped
- 6 tablespoons unsalted butter, melted
- 1 tablespoon finely ground dried rose petals (optional)
- Yogurt sauce:
- 1/2 cup walnuts
- 1 Persian cucumber, finely chopped
- 3 cups plain whole-milk Greek yogurt
- 3 tablespoons chopped golden raisins
- 1 tablespoon finely grated green garlic, or 1 garlic clove, finely grated
- 1 teaspoon finely grated lemon zest
- 1 teaspoon fresh lemon juice
- 1 tablespoon crushed dried mint leaves, plus more for serving
- 1 tablespoon olive oil, plus more for drizzling
- 2 teaspoons crushed dried rose petals; plus more for serving (optional)
- Kosher salt, freshly ground pepper
- 2 –3 tablespoons whole milk (optional)
- Aleppo-style pepper (for serving)
Millionaire Shortbread Cookies
By KDHarmon
For the shortbread layer: Preheat the oven to 350 degrees F
- Shortbread Layer:
- 12 tablespoons unsalted butter, cut into 1/2-inch cubes, plus extra melted for coating the pan
- 2 cups all-purpose flour, plus extra for coating the pan
- 1/3 cup granulated sugar
- 1/2 teaspoon fine salt
- Cookie Butter Layer:
- 1 1/2 cups sweetened condensed milk
- 1/2 cup light brown sugar (not packed)
- 3 tablespoons cookie butter, such as Biscoff or Speculoos
- 1 teaspoon fine salt
- Chocolate Layer:
- 4 ounces dark chocolate, chopped
- 2 teaspoons vegetable oil
- Flaky salt, such as fleur de sel
Chocolate-Cinnamon Mousse with Cherries
By KDHarmon
For cherries: Combine cherries, cherry preserves, and Port in heavy small saucepan
- Cherries
- 8 ounces fresh Bing cherries, pitted
- 1/3 cup black cherry preserves or other cherry preserves
- 1/3 cup ruby Port or cherry juice
- Mousse
- 1 1/4 cups chilled heavy whipping cream, divided
- 1/8 teaspoon (generous) ground cinnamon
- 4 ounces bittersweet or semisweet chocolate, chopped
Risotto with Apples and Pork Tenderloin
By KDHarmon
Pork tenderloin: Preheat oven to 400°
- Pork tenderloin:
- • 1 pound pork tenderloin
- • 4 tablespoons extra-virgin olive oil
- • 4 tablespoons aged balsamic vinegar
- • Salt and pepper to taste
- Risotto:
- • 6 tablespoons butter
- • 2 apples, peeled and cut into small dice
- • Pinch of cinnamon
- • 1 pound pork tenderloin, diced (see recipe above)
- • 5 cups chicken stock
- • 1 tablespoon olive oil
- • 1 onion, chopped
- • 2 cups arborio rice
- • 1/2 cup crumbled Gorgonzola Cremificato (blue cheese)
- • Salt and pepper to taste
Country Beef Wellington
By KDHarmon
For the Biscuit Dough: line a half sheet pan with parchment paper
- 5 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 2 teaspoons table salt
- 1 teaspoon baking soda
- 3 tablespoons ground black pepper
- 2 1/2 sticks butter (chilled and thinly sliced into pats)
- 1 1/2 cups buttermilk (chilled, plus 1 Tablespoon for wash)
- 1 beef tenderloin (center-cut, 3 pounds)
- 1/4 cup olive oil
- 3 tablespoons rosemary (chopped)
- 1 cup red pepper jelly (plus additional to serve)
- whole grain Dijon mustard (to serve)
Chicken Tagine with Fennel and Olives
By KDHarmon
Mix cumin, paprika, salt, and cayenne in small bowl
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon cayenne pepper
- 6 skinless boneless chicken thighs (1 1/2 pounds)
- 2 tablespoons olive oil, divided
- 2 medium fennel bulbs, stalks trimmed, bulbs halved vertically, then cut crosswise into 1/2-inch slices
- 2 cups low-salt chicken broth
- 2 tablespoons fresh lemon juice
- 1/2 cup pitted brine-cured green olives, quartered lengthwise
- 1 cup coarsely chopped fresh cilantro
Chorizo Meatloaf
By KDHarmon
Preheat oven to 350ºF. In a medium saucepan, add the onions, butter, 1/4 teaspoon Kosher salt and cook over medi...
- 2 tablespoons unsalted butter
- 1 onion (minced)
- 1 tablespoon Kosher salt
- 2 cloves garlic (minced)
- 1 teaspoon paprika
- 1 teaspoon chipotle powder
- 2 cups day old bread (crust removed and small diced)
- 1/2 cup whole milk
- 2 tablespoons flat leaf parsley (finely chopped)
- 1 pound ground beef
- 1 pound ground chorizo
- 2 eggs
- 1/4 teaspoon freshly ground black pepper
- chipotle ketchup glaze (store-bought)