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Recipes
S'mores Linzer Cookies
By KDHarmon
Whisk together flours, hazelnut meal, and salt in a medium bowl; set aside
- 1 1/4 cups all-purpose flour (about 5 3/8 ounces), plus more
- 3/4 cup graham flour (about 4 ounces)
- 1/2 cup hazelnut meal (about 1 7/8 ounces)
- 3/4 teaspoon kosher salt
- 1 cup unsalted butter (8 ounces), at room temperature
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups marshmallow creme 1 (4-ounce)
- bittersweet chocolate baking bar, chopped
Mushroom and Leek Soup with Parsley Dumplings
By KDHarmon
For soup: Bring 2 cups water and porcini mushrooms to boil in small saucepan
- Soup:
- 2 cups water
- 3/4 ounce dried porcini mushrooms
- 3 1/2 tablespoons extra-virgin olive oil, divided
- 4 garlic cloves, minced
- 1 pound crimini (baby bella) mushrooms, sliced
- 1 teaspoon finely chopped fresh thyme
- Fine sea salt
- 3 tablespoons dry Sherry
- 1 1/2 cups chopped onion
- 3 cups thinly sliced leeks (white and pale green parts only; about 2 large)
- 8 cups Light Vegetable Broth or good-quality canned vegetable broth (such as Swanson)
- Pinch of cayenne pepper
- Parsley dumplings:
- 3/4 cup (scant) low-fat cottage cheese
- 6 tablespoons (3/4 stick) butter, room temperature, divided
- 2 large eggs, room temperature
- 1 cup all purpose flour, divided
- 1 teaspoon fine sea salt
- Pinch of ground nutmeg
- 1/4 cup finely grated Parmesan cheese
- 3/4 cup finely chopped fresh Italian parsley
Roasted Carrots with Dill
By KDHarmon
•In a roasting pan, toss carrots with enough olive oil to coat
- 8-10 large carrots
- Olive oil
- 1 tablespoon unsalted butter, cut into small pieces (optional)
- Kosher salt and freshly cracked black pepper
- 1 tablespoon chopped fresh dill
Chocolate Souffles
By KDHarmon
Preheat oven to 400 degrees
- 3 Tbl unsalted butter, room temperature (for ramekins)
- 6 Tbl superfine sugar, divided, plus more for dusting
- 1 C whole milk
- 1 vanilla bean, split lengthwise
- 3 large egg yolks
- 2 Tbl all-purpose flour
- 1/2 tsp kosher salt
- 5 oz. semisweet or bittersweet chocolate (62-70% cacao)
- 2 Tbl natural unsweetened cocoa powder (not Dutch-process)
- 6 large egg whites
- Powdered sugar
- Lightly sweetened whipped cream
Pasta with Sausage, Shrimp and Peperoncini
By KDHarmon
•Heat oil in heavy large pot over high heat
- 1 •1 tablespoon olive oil
- 1 •1 pound spicy Italian sausages, casings removed
- 1/2 •1/2 cup sliced peperoncini plus 1 cup liquid from jar
- 1/2 •1/2 cup chopped shallots
- 2 •2 garlic cloves, chopped
- 1 •1 teaspoon smoked paprika
- 1 •1 teaspoon dried thyme
- 1 •1 teaspoon dried oregano
- 1 •1 teaspoon dried basil
- 1/4 •1/4 teaspoon cayenne pepper
- 1 •1 24-ounce jar marinara sauce
- 3/4 •3/4 cup heavy whipping cream
- 1 •1 pound uncooked large shrimp, peeled, deveined
- 8 •8 ounces penne pasta
- 3 •3 tablespoons grated Asiago cheese
- •Sliced fresh basil (for garnish)
- •Additional grated Asiago cheese
Ricotta with Hazelnuts, Lemon and Garlic
By KDHarmon
Garlic Confit: Heat all ingredients in a small heavy saucepan over medium-high heat until bubbles form on garlic
- Garlic Confit:
- 1 cup garlic cloves (from about 2 large bulbs), peeled
- 3 dried chiles de árbol
- 1/2 cup extra-virgin olive oil
- Crostini:
- 8 1/2 '-thick slices wide baguette or 4 1/2'-thick slices of large round rustic white bread, halved
- Extra-virgin olive oil (for brushing)
- 1 garlic clove, halved
- Lemon Ricotta and Hazelnuts:
- 2 cups hazelnuts
- 4 tablespoons hazelnut oil, divided
- 1/2 teaspoon finely grated lemon zest plus more for garnish
- 1/4 teaspoon grated garlic
- 1/8 teaspoon plus 1/4 teaspoon kosher salt, plus more for seasoning
- 3 tablespoons (or more) fresh lemon juice
- 1 2/3 cups fresh sheep's-milk ricotta
- Maldon sea salt or fleur de sel
Summer Wine Cocktail
By KDHarmon
Pour wine, simple syrup and lemon juice over muddled basil
- 4 ounces Sauvignon Blanc
- 2 strawberries
- 4 muddled basil leaves
- 1 ounce simple syrup
- 1/2 ounce lemon juice
- Blood orange flavored soda (or flavor of choice)
Burmese Chicken
By KDHarmon
A flavorful paste, made in the blender, allowed us to skip a marinade and instead season the chicken as it cooked
- 8 ounces plum tomatoes (2 large), quartered
- 4 tablespoons grapeseed or other neutral oil, divided
- 3 teaspoons kosher salt, divided
- 2 teaspoons ground turmeric
- 1/4 teaspoon red pepper flakes
- 2 stalks lemon grass, trimmed and chopped
- 5 ounces shallots (about 2 large), quartered
- 2 ounces fresh ginger, thinly sliced (about 1/4 cup)
- 8 garlic cloves, smashed
- 1-1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-1/2-inch pieces
- 1/2 cup chopped fresh cilantro
- 2 tablespoons lime juice, plus lime wedges to serve
Corn and Pasta Salad
By KDHarmon
Cook the pasta in boiling salted water according to package directions; drain and run under cold water to cool
- 4 ounces gemelli pasta
- 1 small garlic clove
- Kosher salt and freshly ground black pepper
- 1/3 cup reduced-fat sour cream
- 1/3 cup buttermilk
- 2 teaspoons cider vinegar
- 1 scallion, minced
- 2 small ears fresh corn
- 8 ounces grape tomatoes, preferably mixed heirloom, halved
- 1/4 small red onion, thinly sliced lengthwise
- 4 cups baby arugula
- 2 slices bacon, cooked until crisp in the microwave, and crumbled
Pumpkin Espresso Bundt Cake
By KDHarmon
Preheat oven to 350 degrees F (180 degrees C)
- Pumpkin Cake:
- 1 1/2 cups (370 grams) pumpkin puree
- 4 large eggs
- 3/4 cup (177 mL) vegetable oil
- 1 cup (200 grams) brown sugar, packed
- 3/4 cup (150 grams) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (250 grams) White Whole Wheat Flour or All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- Espresso Filling:
- 1/3 cup (66 grams) brown sugar, packed
- 1 tablespoon espresso powder
- 1/2 teaspoon ground cinnamon
- Coffee Rum Glaze:
- 1/3 cup (78 mL) strong coffee
- 1 1/2 tablespoons dark rum
- 1/3 cup (66 grams) granulated sugar