KDHarmon's profile page
Recipes
Sandwich Ring
By KDHarmon
Mona & Food on Facebook
- 16 oz crescent rolls
- 1 C shredded mozzarella
- 1/2 C pepperoncini
- 1/4 C basil
- 1/3 lb salami
- 1/3 lb ham
- 1/4 lb prosciutto
- 8 slices provolone
- salt and pepper to taste
Corn Chowder
By KDHarmon
Cut kernels from cobs and place in a large bowl
- 8 ears of corn
- 2 Parmesan rinds (about 4 ounces; optional)
- 4 ounces shiitake mushrooms, stems removed and reserved, caps cut into 1/4-inch pieces
- 2 sprigs thyme
- 1 bay leaf
- Kosher salt
- 5 tablespoons unsalted butter, room temperature, divided
- Freshly ground black pepper
- 1/4 cup dry white wine
- 4 ounces thick-cut bacon, cut into 1/4-inch pieces
- 1 pound russet potatoes, peeled, cut into 1/2-inch pieces
- 3 shallots, thinly sliced
- 1 medium leek, white and pale-green parts only, quartered lengthwise, thinly sliced
- 2 garlic cloves, finely grated
- 2 Fresno chiles, seeded, finely chopped
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 tablespoon chopped marjoram
- Chopped parsley and crushed oyster crackers (for serving)
Beef and Guinness Pie with a Cheddar Crust
By KDHarmon
This stew is a perfect family dish, especially when the seasons are changing and the kids are heading back to schoo...
- FILLING:
- 1 to 2 tablespoons rapeseed oil
- 2 pounds shoulder of beef, cut into one-inch chunks
- 1 onion, chopped
- 2 carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 2 cloves garlic, finely sliced
- 2/3 cup beef stock
- 1 cup Guinness
- 1 bay leaf
- Sea salt and freshly ground black pepper
- 3 tablespoons all-purpose flour
- PASTRY:
- 2 cups all-purpose flour
- 6 tablespoons very cold butter, cut into small cubes
- 1 teaspoon sea salt
- 1 egg
- 1 tablespoon balsamic vinegar
- 2 tablespoons ice cold water
- 3½ ounces cheddar cheese, finely grated
- 1 tablespoon thyme leaves, finely chopped
- Freshly ground black pepper
Soft Wrap Bread
By KDHarmon
Place 2 cups of the flour into a bowl or the bucket of a bread machine
- 3 to 3 1/4 3 to 3 1/4 1/4 cups King Arthur Unbleached All-Purpose Flour
- 1 1/4 1 1/4 1/4 cups boiling water
- 1/4 1/4 1/2 cup potato flour or 1/2 cup potato flakes
- 1 1/4 1 1/4 1/4 teaspoons salt
- 2 2 2 tablespoons vegetable oil
- 1 1 1 teaspoon instant yeast
Sherry Ramp Vinaigrette
By KDHarmon
Whisk together vinegar, mustard, and honey
- 1 tablespoon Sherry vinegar
- 2 ramp bulbs, finely chopped
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 4 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
Three Cheese Garlic Bread
By KDHarmon
Position rack in center of oven and preheat to 475°F
- 2 tablespoons mayonnaise
- 2 tablespoons (1/4 stick) butter, room temperature
- 1 garlic clove, pressed
- 1 1/3 cups crumbled feta cheese
- 1 1/4 cups (about) grated Parmesan cheese, divided (about 4 ounces)
- 1/2 cup (packed) grated Monterey Jack cheese
- 1/2 cup finely chopped green onions
- 12 3/4 -inch-thick slices pain rustique or ciabatta bread
Chocolate Peanut Butter Pie
By KDHarmon
Preheat oven to 350ºF. Crust: In a medium bowl, add the chocolate graham cracker crumbs and butter and mix to co...
- For the Crust:
- 2 cups Chocolate Graham Crackers
- 1 Stick Butter (melted)
- For the Peanut Butter-White Chocolate Mousse:
- 6 ounce White Chocolate Chips
- 1/2 cup Creamy Natural or Sugar Free Peanut Butter (room temperature and soft)
- 1 cup Whipping Cream
- 3 tablespoons sugar
- For Assembly: teaspoon For Assembly: Cinnamon For Assembly:
- 2 cups Chocolate
- 1 pint Heavy Cream
- Flaky Sea Salt (to garnish)
- Vanilla Ice Cream (to serve)
Creamy Chili-Lime Corn
By KDHarmon
Whisk together the cilantro, yogurt, lime zest and juice, 1 teaspoon water and 1/2 teaspoon salt
- 1/2 cup loosely packed fresh cilantro leaves, chopped, plus more for garnish
- 1/3 cup 2-percent Greek yogurt
- Zest and juice of 1/2 lime
- Kosher salt
- 1 pound frozen corn, thawed (about 3 1/2 cups)
- 1 teaspoon chili powder, plus more for garnish
- 1 small clove garlic, finely grated
- 2 tablespoons unsalted butter
- 4 tablespoons grated Parmesan
Corn and Chile Dip
By KDHarmon
Prepare a grill for medium-high heat
- 6 ears of corn, husked
- 4 poblano chiles
- 3 scallions, thinly sliced
- 1 garlic clove, finely grated
- 8 ounces crème fraîche
- 8 ounces sour cream
- 1 tablespoon fresh lime juice
- 3 tablespoons hot sauce (such as Cholula), plus more for serving
- Kosher salt and freshly ground black pepper
- Corn chips (for serving)
Whipped Corn Dip with Chile Oil
By KDHarmon
In a large skillet, melt the butter
- 3 tablespoons unsalted butter
- 2 cups fresh corn kernels (from about 3 ears)
- 1 large shallot, minced
- 1 garlic clove, minced
- 1/2 cup fresh ricotta
- 1 1/2 tablespoons fresh lemon juice
- Salt
- White pepper
- Chile oil, for garnish
- Crudités or pita chips, for serving