KDHarmon's profile page
Recipes
Corn Lasagna
By KDHarmon
Arrange an oven rack in the center of the oven
- Butter, for ramekins
- 12 lasagna sheets
- 3 cups frozen corn kernels, thawed
- 1/2 cup whipping cream, at room temperature
- 3 cloves garlic, minced
- 1 cup (8 ounces) mascarpone cheese, at room temperature
- 1 cup (4 ounces) finely grated Pecorino Romano, plus 1/2 cup (2 ounces)
- 1 large lemon, zested
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup packed chopped fresh basil leaves
- 1 1/2 cups (6 ounces) shredded sharp Provolone
- Extra-virgin olive oil, for drizzling
- Special equipment: 6 (10-ounce) ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter
Ranch Dip
By KDHarmon
Stir together all ingredients in a small serving bowl
- 3/4 cup buttermilk
- 3/4 cup sour cream
- 1 clove garlic, grated or finely chopped, then mashed into paste with salt
- 1 tablespoon white wine vinegar
- 1 teaspoon hot sauce
- 2 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons chopped dill
- 2 tablespoons chopped chives
- Salt and freshly ground black pepper
Creamy Red Pepper Soup
By KDHarmon
Heat 2 tablespoons of oil in a heavy large pot over medium-high heat
- 4 tablespoons olive oil
- 2 onions, chopped
- 2 carrots, peeled and chopped
- 3 garlic cloves, chopped
- 2 teaspoons chopped fresh thyme leaves
- 6 cups chicken broth
- 2 (12-ounce) jars roasted red bell peppers preserved in water, drained
- 1 russet potato, peeled and coarsely chopped
- 1/2 cup dry white wine
- 1 tablespoon sugar
- Salt and freshly ground black pepper
- 16 (3/4-inch thick) baguette slices, cut into 1/2 to 3/4-inch cubes
- 1/2 cup mascarpone cheese
Mushroon Lasagna
By KDHarmon
Put an oven rack in the center of the oven
- Sauce:
- Butter, for greasing the baking dish
- 5 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 4 cups warm whole milk
- 1 cup (4 ounces) shredded smoked mozzarella cheese
- 1/2 cup (2 ounces) grated Parmesan
- Pinch ground nutmeg
- 8 ounces thinly sliced prosciutto, coarsely chopped
- 1 1/2 teaspoons kosher salt, plus extra, as needed
- 2 teaspoons freshly ground black pepper, plus more, as needed
- Filling:
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter, at room temperature
- 1 medium onion, chopped
- 1 1/2 teaspoons kosher salt, plus extra, as needed
- 2 teaspoons freshly ground black pepper, plus more for seasoning
- 3 cloves garlic, minced
- 1 1/2 pounds assorted mushrooms, such as cremini, shiitake and button, quartered
- 1 1/2 tablespoons chopped fresh rosemary leaves
- 1 1/2 tablespoons chopped fresh thyme leaves
- 9 spinach-flavored or plain lasagna noodles
- 1 cup (4 ounces) shredded smoked mozzarella cheese
- 1/2 cup (2 ounces) grated Parmesan
- Olive oil, for drizzling
Corn Salsa
By KDHarmon
Preheat a grill to medium high
- 1/2 small poblano chile pepper, seeded
- 3 teaspoons extra-virgin olive oil
- Kosher salt
- 1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
- 1 small jalapeno pepper, seeded and chopped
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped red onion
- 2 tablespoons fresh lime juice
- 1/2 teaspoon sugar
Bacon Quinoa with Almonds and Herbs
By KDHarmon
1. Preheat the oven to 350°
- 1/3 cup slivered almonds
- 1 teaspoon vegetable oil
- 2 thick slices of applewood-smoked bacon, cut into 1/4-inch dice
- 1 small shallot, minced
- 1 cup quinoa, rinsed
- 2 cups chicken stock
- 1 sage sprig
- 1 tablespoon minced chives
- 1 tablespoon chopped parsley
- Salt and freshly ground white pepper
Smashed Sweet Potatoes
By KDHarmon
Preheat 350 degrees. Pierce each sweet potato in several places with a fork
- 4 pounds sweet potatoes (4-5 large)
- 2 tbl butter
- 2 Tbl pure maple syrup
- 1 Tbl chili powder
- 2 tsp cumin seeds, toasted and ground
- 1 tsp ground ginger
- 1 tsp salt
- 1/2 tsp freshly ground pepper
Potato Salad with Toasted Cumin Vinagrette
By KDHarmon
•Toast cumin seeds in heavy small skillet over medium heat until fragrant, about 30 seconds
- 1 tablespoon cumin seeds
- 1/4 cup fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 2 pounds red-skinned new potatoes, unpeeled, cut into 1-inch pieces
- 1 tablespoon salt
- 4 large hard-boiled eggs, peeled, coarsely chopped
- 2 green onions, thinly sliced
- 3 tablespoons chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 heaping tablespoon chopped seeded drained pickled jalapeño chilies from jar, 2 tablespoons liquid reserved
Caramel Apple Bars
By KDHarmon
Preheat the oven to 350°F
- Crust:
- 1 1 8 cup (2 sticks, 8 ounces) unsalted butter
- 1 1 1 teaspoon salt
- 1/2 1/2 1/2 teaspoon baking powder
- 1 1 1 teaspoon ground cinnamon
- 3/4 3/4 5/8 cup (5 5/8 ounces) brown sugar, firmly packed
- 1 1 1 cup (4 ounces) confectioners' sugar or glazing sugar
- 2 2 2 teaspoons vanilla extract
- 2 3/4 2 3/4 1/2 cups (11 1/2 ounces) King Arthur Unbleached All-Purpose Flour
- 1 1 1/4 cup (3 1/4 ounces) nut flour*
- 1 1 1 large egg
- Filling:
- 4 to 5 4 to 5 5 20 tart apples, peeled, cored, and sliced, then chopped (about 5 cups, about 20 ounces prepared)
- 2 2 2 tablespoons (7/8 ounce) brown sugar
- 2 2 2 tablespoons (1 ounce) boiled cider, or substitute an additional 2 tablespoons brown sugar
- 1/4 1/4 1/4 teaspoon salt
- 1 1 1 teaspoon vanilla extract
- 1 1 1 teaspoon ground cinnamon
- Topping:
- 1 1 30 cup (10 ounces) caramel, from a block, or about 30 caramel candies
- 2 1/2 2 1/2 1/4 tablespoons (1 1/4 ounces) milk or cream
Chocolate Chip Cookies - NYT Recipe
By KDHarmon
Sift flours, baking soda, baking powder and salt into a bowl
- 2 cups minus 2 tablespoons cake flour (8 1/2 ounces)
- 1 ⅔ cups bread flour (8 1/2 ounces)
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons coarse salt
- 1 ¼ cups unsalted butter (2 1/2 sticks)
- 1 ¼ cups light brown sugar (10 ounces)
- 1 cup plus 2 tablespoons granulated sugar (8 ounces)
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 ¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
- Sea salt