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Recipes
Tortellini with Pumpkin Alfredo Sauce
By KDHarmon
Bring a large pot of salted water to a boil
- Kosher salt
- 2 9 -ounce packages cheese tortellini
- 1 tablespoon unsalted butter
- 1 small shallot, finely chopped
- 1/2 cup canned pure pumpkin
- Pinch of freshly grated nutmeg
- 1 1/4 cups heavy cream
- 1/4 cup grated parmesan cheese, plus more for topping
- Freshly ground pepper
- Chopped fresh parsley, for topping (optional)
Roasted Corn and Tomato Soup
By KDHarmon
Preheat an oven to 375°F
- 2 ripe but firm tomatoes
- Kernels from 6 ears of fresh corn (about 3 cups)
- 2 red bell peppers
- 1 yellow onion, chopped
- 1 red onion, chopped
- 3 garlic cloves, minced
- 2 1/2 About 2 1/2 cups low-sodium chicken broth, plus more as needed
- 1 tsp. chipotle chili powder
- 1 tsp. salt, plus more, to taste
- 1 cup heavy cream
- Sliced avocado for garnish
- Extra-virgin olive oil for drizzling
- Paprika for garnish
Pumpkin Seeds
By KDHarmon
Scrape seeds and any attached fibers from pumpkin using a large metal spoon
- Seeds from one pumpkin
- 1 tablespoon olive oil
- Salt and pepper
Walnut Roquefort Shortbread
By KDHarmon
In food processor, combine all and process until ball of dough forms
- 1-1/2 C unbleached all-purpose flour
- 1 C walnut pieces
- 8 oz Roquefort cheese, chilled and crumbled
- 1/2 C unsalted butter, chilled and cut into small pieces
- 2 egg yolks
- 2 tsp freshly ground pepper
Crazy Coffee
By KDHarmon
Place all three ingredients in a blender and blend until emulsified, about 10-15 seconds (it will look like very cr...
- 12 ounces, fluid Strong Coffee, Very Hot
- 1 Tablespoon Coconut Oil, Unrefined
- 1 Tablespoon Cold Butter (grass-fed, Unsalted Is Recommended)
Pumpkin Cream Pie in Chocolate Crust
By KDHarmon
Make the crust In a food processor, pulse the cookies until finely ground
- Crust:
- 8 ounces chocolate wafer cookies (33 cookies)
- 1 stick unsalted butter, melted
- 2 tablespoons sugar
- Filling:
- One 15-ounce can pure pumpkin puree
- 3/4 cup heavy cream
- 2 large eggs
- 1 tablespoon bourbon, brandy or apple cider
- 1/2 cup packed light brown sugar
- 1 teaspoon finely grated peeled fresh ginger
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon grated nutmeg
- 1/8 teaspoon ground allspice
- Topping:
- 1 cup crème fraîche
- 1/2 cup heavy cream
- 2 tablespoons confectioners’ sugar
- Chocolate curls (see Note), for garnish
Barley Risotto with Garlicky Mushrooms
By KDHarmon
In a large, deep skillet, heat the olive oil
- 1/4 cup extra-virgin olive oil
- 3 large shallots, minced (1/2 cup)
- 4 large garlic cloves, thinly sliced
- 1 pound oyster mushrooms, thickly sliced
- 1/2 teaspoon chopped thyme
- Salt
- Freshly ground pepper
- 1 1/2 cups pearled barley (10 ounces)
- 2/3 cup dry white wine
- 4 cups hot beef broth mixed with 2 cups of hot water
- Snipped chives, for garnish
- 1/2 cup shaved Parmigiano-Reggiano (about 1 ounce), for garnish
Roasted Red Pepper Pesto
By KDHarmon
1. Prepare pasta. 2.While the pasta is cooking, chop the walnuts in a food processor
- 16 oz. jar roasted red peppers (or use 3-4 fresh roasted peppers)
- 1/4 cup packed fresh basil leaves (10-15 leaves)
- 2 cloves garlic, peeled
- 1/2 cup parmesan cheese
- 1/2 cup finely chopped walnuts
- 1/4 cup olive oil
- 1 pound pasta
- Salt and pepper
Dry Rub
By KDHarmon
•Stir peppercorns, mustard seeds, and cumin seeds in a small skillet over medium heat until toasted, about 2 minu...
- 2 teaspoons black peppercorns
- 2 teaspoons yellow mustard seeds
- 1 teaspoon cumin seeds
- 3 tablespoons paprika
- 2 tablespoons brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon celery seeds
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
Cincinnati Chili
By KDHarmon
•Heat 2 tablespoons oil in large deep skillet over medium heat
- 4 •4 tablespoons extra-virgin olive oil, divided
- 3 •3 cups chopped onions
- 6 •6 garlic cloves, finely chopped
- 3 •3 pounds ground lamb
- 2 •2 tablespoons unsweetened cocoa powder
- 1 1/2 •1 1/2 teaspoons ground allspice
- 1 1/2 •1 1/2 teaspoons ground cinnamon
- 1 1/2 •1 1/2 teaspoons cayenne pepper
- 1/4 •1/4 teaspoon ground cloves
- 4 2/3 •4 2/3 cups (about) low-salt beef broth, divided
- 1/3 •1/3 cup tomato paste
- 3 •3 tablespoons apple cider vinegar
- 1 1/2 •1 1/2 tablespoons chili powder
- 1 •1 tablespoon dried oregano
- 1 •1 tablespoon (packed) brown sugar
- 1 •1 tablespoon Worcestershire sauce
- 4 •4 tablespoons chopped fresh Italian parsley, divided
- 1 •1 pound spaghetti
- •Coarsely grated goat's-milk Gouda cheese or goat's-milk cheddar cheese
- •Chopped onions