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Recipes
Roasted Pepper Panzanella
By KDHarmon
Preheat broiler. Toss bell peppers and 2 Tbsp
- 4 large red or orange bell peppers (about 2 lb.)
- 8 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1/2 small red onion, thinly sliced
- 2 garlic cloves, finely chopped
- 2 tablespoons red wine vinegar
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons fresh oregano and savory leaves, divided
- 1/2 loaf country-style bread (about 12 oz.), torn into pieces
- 1 ounce thinly sliced spicy salumi (such as soppressata)
- 4 ounces fresh mozzarella, preferably buffalo, torn into pieces
Hummus
By KDHarmon
Place all ingredients, except the water and 1 teaspoon of olive oil in a food processor and process, add water slow...
- 2 cups drained canned chick-peas (or well cooked)
- 1/2 cup tahini (sesame paste)
- 1/4 cup sesame oil, from the top of the tahini or olive oil
- 1 small garlic clove
- salt
- ground black pepper
- 1 tablespoon ground black pepper
- 1 lemon, juice of
- 1/3 cup water
- 1 teaspoon olive oil
Chocolate Chip Crater Cake
By KDHarmon
Preheat oven to 350 degrees
- Cake:
- 2 C buttermilk baking mix
- 1/4 C sugar
- 2/3 C milk
- 1 egg
- 1 tsp vanilla
- 1 C chocolate chips
- Topping Mix:
- 1/4 C sugar
- 1/4 C packed dark brown sugar
- 1/4 C buttermilk baking mix
- 1/4 C butter, softened
- 1 tsp ground cinnamon
Cherry Pie
By KDHarmon
Fit 1 dough round into a 9-inch pie dish and refrigerate for at least 30 minutes
- 2 rolled-out rounds of pie dough, chilled
- 1 cup sugar
- 2 Tbs. arrowroot
- 2 Tbs. cornstarch
- Pinch of salt
- 2 lb. sweet cherries, such as Royal Ann, Bing or
- Rainier, pitted
- 1 egg yolk beaten with 1 Tbs. milk
- Vanilla ice cream for serving
Popcorn Shrimp with Chili-Lime Dipping Sauce
By KDHarmon
Dipping sauce: If using regular yogurt, place it in a strainer lined with a paper towel
- Dipping Sauce:
- 1/3 cup nonfat Greek yogurt or 1/2 cup nonfat plain yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice (about 1/2 lime)
- 1/2 teaspoon ancho chili powder
- 1 lime, zested
- Shrimp:
- 1/2 cup all-purpose flour
- 1 teaspoon ancho chili powder
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 4 egg whites
- 3/4 cup cornmeal
- 1/4 teaspoon black pepper
- 1 pound medium rock shrimp (90 to 100 count), shelled and cleaned
- 2 tablespoons canola oil
- Spray cooking oil
Pan-Baked Lemon-Almond Tart
By KDHarmon
Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest...
- 4 eggs
- 1/2 to 3/4 cup sugar (according to personal taste)
- Pinch of salt
- 1/2 cup ground almonds
- 1/2 cup cream
- 1/2 cup sliced almonds, more for garnish
- 1 lemon, zest and juice
- 2 tablespoons butter
- Powdered sugar, for garnish
Muddled Cherry Syrup
By KDHarmon
•Using a muddler or potato masher, smash cherries and sugar in a medium bowl to release juices (it's okay to leav...
- 1 pound fresh cherries, stemmed and pitted, or frozen pitted cherries, thawed, undrained
- 1 cup sugar
Cumin-Chile Lamb with Garlic Yogurt
By KDHarmon
Garlic Yogurt: Stir garlic, lemon zest, and lemon juice into yogurt in a small bowl to combine; season with salt an...
- Garlic Yogurt:
- 1 garlic clove, grated
- 1/2 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 cup plain Greek yogurt
- Kosher salt, freshly ground pepper
- Lamb and Assembly:
- 2 tablespoons cumin seeds
- 1 tablespoon Sichuan peppercorns or 1 teaspoon black peppercorns
- 2 teaspoons caraway seeds
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon sugar
- Vegetable oil (for grill)
- 1 1/4 pounds boneless lamb shoulder, cut into 1-inch pieces
- Kosher salt, freshly cracked pepper
- Finely grated lemon zest (for serving)
- Special Equipment
- A spice mill or a mortar and pestle; eight 8–12-inch-long metal skewers
Red Vinegar Pickles
By KDHarmon
Bring first 13 ingredients to boil in large saucepan, stirring until salt dissolves
- •2 1/4 cups water
- •2/3 cup red wine vinegar
- •6 1/8-inch-thick rounds peeled fresh horseradish
- •4 fresh dill sprigs
- •2 tablespoons salt
- •2 teaspoons coriander seeds
- •1 1/2 teaspoons whole black peppercorns
- •1 teaspoon fennel seeds
- •1 teaspoon yellow mustard seeds
- •1/2 teaspoon whole allspice
- •1/2 teaspoon juniper berries
- •1 bay leaf
- •1 serrano chile, halved (with seeds)
- •1 pound pickling cucumbers or Persian cucumbers, cut into 1/4-inch-thick rounds (3 1/2 to 4 cups)
- •1/2 large red onion, thinly sliced
Crispy Potato Latkes
By KDHarmon
Peel the potatoes and shred them in a food processor fitted with the shredding blade; transfer the potatoes to a la...
- Spiced Apple-Pear Sauce:
- 2 pounds russet potatoes
- 1 small yellow onion
- 3 tablespoons matzo meal
- 1 large egg, lightly beaten
- 1/4 teaspoon baking powder
- 2 teaspoons kosher salt
- Vegetable oil, for frying
- 1 tablespoon chopped fresh herbs, such as chives or parsley, for garnish
- Sour cream, for serving
- 3 McIntosh apples, peeled, cored and chopped into 1/2-inch pieces
- 3 ripe Bartlett pears, peeled, cored and chopped into 1/2-inch pieces
- 1 tablespoon fresh lemon juice
- 6 cinnamon sticks
- 1/4 teaspoon ground nutmeg
- 1 to 2 tablespoons sugar