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Recipes
Amaretto Sour
By KDHarmon
Pour Amaretto into cocktail shaker half-filled with ice cubes
- 1.5 ounce Amaretto
- 1-2 splash(es) sweet and sour mix
- OR--
- 1.5 ounces Amaretto
- 2 ounces orange juice
- 2 ounces sweet and sour mix
Meatballs with Spaghetti Coco Pazzo
By KDHarmon
Tips/Wine Tips: To see if you’ve added enough salt and pepper to the meatball mixture, before shaping the meatb...
- For the Sauce:
- For the Meatballs
- 1 cup (about 50 grams) day-old sourdough bread cubes (crust removed)
- 1 cup (240 ml) whole milk
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 medium red onion, finely chopped
- 8 ounces (228 grams) ground veal
- 8 ounces (228 grams) ground chuck
- 8 ounces (228 grams) lean ground pork
- 8 ounces (228 grams) sweet Italian sausage (about 2),
- removed from casings and crumbled
- 3 tablespoons dried oregano, preferably Sicilian
- 1/2 cup (2 ounces/56 grams) freshly grated Parmigiano-Reggiano cheese
- 1/2 cup (2 ounces/56 grams) freshly grated Pecorino Romano cheese
- 2 large eggs
- 1/4 cup (10 grams) chopped fresh Italian parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup (60 ml) extra-virgin olive oil
- 1/2 medium red onion, minced
- 1 garlic clove, minced
- 1 tablespoon tomato paste
- 1/2 cup (120 ml) dry red wine
- Two 28-ounce (794-gram) cans Italian plum tomatoes, preferably San Marzano,
- with the juice, puréed in a food processor or food mill
- 1 teaspoon kosher salt, or more to taste
- 1/2 teaspoon crushed red pepper flakes, or more to taste (optional)
- 2 tablespoons kosher salt
- 11/2 pounds (680 grams) spaghetti or linguine
Kosher Dill Pickles
By KDHarmon
Bring water, vinegar and salt to boil
- 6 pickling cucumbers
- 1 tsp mustard seed
- 2 C water
- 1 C apple cider vinegar
- 2 Tbl Kosher salt
- 1 bunch fresh dill (per quart jar)
- garlic
Pumpkin Cheddar Biscuits
By KDHarmon
1. Position a rack in the top third of your oven, and preheat the oven to 425°F
- 2 2 2 cups King Arthur Unbleached All-Purpose Flour
- 1/4 1/4 1/4 cup cheese powder, optional; for enhanced flavor
- 1 1 1 tablespoon baking powder
- 1/4 1/4 1/4 teaspoon salt
- 1/2 to 1 1/2 to 1 to teaspoon pumpkin pie spice, to taste
- 1/2 1/2 1/2 cup (8 tablespoons) cold unsalted butter
- 3/4 3/4 3/4 cup grated sharp cheddar cheese; Cabot is our favorite
- 1 1 1 cup pumpkin purée
- 1 to 2 1 to 2 2 tablespoons milk
Chile-Garlic Edamame
By KDHarmon
Cook edamame until tender, about 5 minutes
- 1 pound frozen edamame in the pods
- 1 Tbl olive oil
- 1/4 tsp red pepper flakes
- 2 garlic cloves, sliced
- lime juice to taste
Chocolate Honey Tart
By KDHarmon
Preheat oven to 350°F. Spray 9-inch diameter tart pan with removable bottom with nonstick spray
- Nonstick vegetable oil spray
- 9 whole chocolate graham crackers (about 5 ounces)
- 4 tablespoons unsalted butter, room temperature, divided
- 1 tablespoon honey
- 1 cup whipping cream
- 2 teaspoons dried lavender blossoms*
- 12 ounces bittersweet or semisweet chocolate chips
Homemade Ricotta
By KDHarmon
Set a large sieve over a deep bowl
- 4 C whole milk
- 2 C heavy cream
- 1 tsp kosher salt
- 3 Tbl white wine vinegar
Chicken Milanese with Tomato Fennel Sauce
By KDHarmon
For the chicken: Put an oven rack in the center of the oven
- Chicken:
- 1/3 cup all-purpose flour
- 2 eggs, beaten
- 1 1/4 cups plain bread crumbs
- 2/3 cup grated Parmesan
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 4 (6 to 8-ounce) boneless and skinless chicken breasts, tenderloins removed
- Kosher salt and freshly ground black pepper
- 1/3 cup vegetable oil
- Sauce:
- 1 tablespoon olive oil
- 2 fennel bulbs, trimmed and thinly sliced
- 2 1/2 cups (12 ounces) cherry tomatoes, halved
- 1/4 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 1 clove garlic, minced
- 1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme leaves
- 1/2 cup mascarpone cheese, at room temperature
Pumpkin Oatmeal Breakfast Cookies
By KDHarmon
1.In a large bowl mix all ingredients together
- 3 cups quick cooking oats (I use gluten free oats)
- 1/2 cup brown sugar
- 1/2 cup milk
- 2 tablespoons butter
- 2 eggs
- 2 teaspoon baking powder
- 3/4 teaspoon salt
- 2 teaspoons vanilla
- 1/2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice, optional
- 3/4 cup canned pumpkin
- 3/4 – 1 cup chocolate chips, optional
New Mexican Rice
By KDHarmon
For his tangy and fragrant rice, chef Hugh Acheson makes sofrito, a classic blend of onion, peppers and garlic
- 1 tablespoon extra-virgin olive oil 1 small onion, finely chopped
- 1 tomatillo—husked, rinsed and finely chopped
- 1 garlic clove, minced
- Kosher salt
- 1 1/2 teaspoon ground cumin One 15-ounce can diced tomatoes
- 1/4 cup (2 ounces) canned diced green Hatch chiles
- 1/4 cup Basic Chicken Stock or low-sodium broth
- Jasmine Rice or or 3 cups warm cooked white rice
- Chopped cilantro, for garnish