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Recipes
Pecan Pumpkin Bars
By KDHarmon
Heat the oven to 350 degrees F and arrange a rack in the middle
- Bourbon Whipped Cream:
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature, plus more for baking dish
- 1 (15-ounce) can pumpkin puree (not pie mix)
- 1 cup heavy cream
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar, divided
- 1 tablespoon bourbon, optional
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon, divided
- 1/4 teaspoon table salt
- 1 1/2 cups roughly chopped pecans
- 1/4 cup all-purpose flour
- Bourbon Whipped Cream, recipe follows
- Ice cream, optional
- 1 cup heavy cream
- 1 tablespoon confectioners' sugar
- 1 tablespoon bourbon
Braised Spiced Pork with Cao Lau Noodles
By KDHarmon
Pork: Combine shallots, lemongrass, soy sauce, fish sauce, chili paste, salt, sugar, and five-spice powder in a lar...
- Pork:
- 2 medium shallots, finely chopped
- 2 lemongrass stalks, tough outer layer removed, stalks lightly smashed, finely chopped
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 1 tablespoon hot chili paste (such as sambal oelek)
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- 1 1/2 teaspoons Chinese five-spice powder
- 1 pound boneless pork shoulder (Boston butt), halved
- 1 pound skin-on pork belly, halved
- 2 tablespoons vegetable oil
- 6 garlic cloves, finely chopped
- Noodles and assembly:
- 1/2 cup plus 1 Tbsp. vegetable oil
- 4 wonton or egg roll wrappers, cut into 4 squares
- Kosher salt
- 1 pound dried wide rice noodles
- 8 oz. mung bean sprouts (about 2 cups)
- 1 Fresno chile, with seeds, sliced
- 1 lime, cut into wedges
- Mixed fresh tender herbs (such as mint, cilantro, and Thai basil), hot chili paste (such as sambal oelek; for serving)
Lumaconi with Prosciutto and Lemon Breadcrumbs
By KDHarmon
Prosciutto Cream: Pulse prosciutto in a food processor until finely ground
- Prosciutto Cream:
- 4 oz. prosciutto, cut into 1/4” pieces
- 1 tablespoon olive oil
- 1 small shallot, thinly sliced
- 4 cloves garlic, smashed
- 1/4 cup brandy
- 2 sprigs thyme
- 1 bay leaf
- Zest of 1 lemon, removed in strips with a vegetable peeler
- 2 cups heavy cream
- Breadcrumbs:
- 1/4 cup olive oil
- 1 clove garlic
- 1/2 cup coarse fresh breadcrumbs
- 1 teaspoon finely grated lemon zest
- Kosher salt
- Assembly:
- 4 oz. prosciutto, cut into 1/4” pieces
- 1 tablespoon olive oil, plus more for serving
- 12 oz. lumaconi (snail shells) or other medium shell pasta
- Kosher salt
- 1 cup thinly sliced Treviso radicchio
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 1 tablespoon fresh lemon juice
Quinoa and Blueberries
By KDHarmon
Rinse quinoa thoroughly, set aside
- 1 cup Quinoa
- 1 1/2 tablespoon Coconut Oil
- 1 cup Dried Blueberries
- 3 cups cold water
- 1/2 teaspoon Ground Cinnamon
- 3 tablespoons packed Date Sugar
- 1/4 cup skim milk
Moroccan Beef Meatball Tangine
By KDHarmon
Meatballs : Line large rimmed baking sheet with plastic wrap
- Meatballs:
- 1 1/2 pounds ground beef (20% fat)
- 1/3 cup coarsely grated onion
- 1/3 cup panko (Japanese breadcrumbs)
- 1/4 cup chopped fresh cilantro
- 1 large egg, beaten to blend
- 2 garlic cloves, minced
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon ground ginger
- Stew:
- 1 tablespoon olive oil
- 3 1/2 cups chopped onions
- 4 garlic cloves, minced
- 2 cinnamon sticks
- 1 teaspoon turmeric
- 1/8 teaspoon saffron threads, crumbled
- 2 cups beef broth
- 1 14.5-ounce can diced tomatoes in juice
- 1/4 cup golden raisins
- 2 cups 1/2-inch-thick carrot slices (cut on diagonal)
- 1/4 cup chopped fresh cilantro plus additional for garnish
- 1 5-ounce package baby spinach leaves
- CousCous:
- •2 tablespoons olive oil
- •2 garlic cloves, minced
- •1/2 teaspoon turmeric
- •1 2/3 cups water
- •1 teaspoon finely grated lemon peel
- •1/2 teaspoon coarse kosher salt
- •1 1/2 cups plain couscous
- •1/4 cup chopped fresh cilantro
- •2 tablespoons fresh lemon juice
- Lemon Wedges for garnish
Chocolate-Caramel Pecan Tart
By KDHarmon
For Dough: Whisk sugar, salt, and 1 cup flour in a medium bowl
- Basic Tart Dough:
- 2 cups pecans
- Basic Tart Dough (below)
- All-purpose flour (for surface)
- 1 1/4 cups sugar
- 1/4 cup light corn syrup
- 1/4 cup heavy cream
- 2 tablespoons bourbon (optional)
- 1 ounce bittersweet chocolate, coarsely chopped
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon kosher salt
- Flaky sea salt (such as Maldon)
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1 cup all-purpose flour, plus more for surface
- 6 tablespoons chilled unsalted butter, cut into pieces
- 1 large egg, beaten to blend
- Special Equipment
- A 10”-diameter tart pan with removable bottom
Chicken and Cheese Enchiladas
By KDHarmon
Preheat the broiler. Slice half of the onion into thin rings and set aside
- 1 small red onion, halved
- 1 1/2 pounds tomatillos, husked and rinsed
- 1 to 2 serrano chile peppers, stemmed and seeded
- 1/2 cup low-sodium chicken broth
- Kosher salt
- Pinch of sugar
- 8 corn tortillas
- 3 cups shredded rotisserie chicken
- 2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
- 1/3 cup fresh cilantro
- 2 tablespoons extra-virgin olive oil, plus more for greasing
- 3/4 cup crumbled queso fresco or feta cheese
German Potato Salad with Dill
By KDHarmon
Cover potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl
- 2 pounds small waxy potatoes, halved and scrubbed
- 1/4 cup olive oil
- 1/2 onion, chopped
- Kosher salt and freshly ground black pepper
- 1/4 cup apple cider vinegar
- 4 scallions, sliced
- 2 tablespoons fresh dill, chopped
- 1 teaspoon caraway seeds, toasted
Apple Pear Crisp
By KDHarmon
Preheat the oven to 350 degrees F
- For the topping:
- 2 pounds ripe Bosc pears (4 pears)
- 2 pounds firm Macoun apples (6 apples)
- 3/4 cup dried cranberries, optional
- 1 teaspoon grated orange zest
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1 cup old-fashioned oatmeal
- 1/2 pound (2 sticks) cold unsalted butter, diced
Tandoori Carrots with Vadouvan Spice and Yogurt
By KDHarmon
Preheat oven to 425°. Mix vadouvan, half of garlic, ¼ cup yogurt, and 3 Tbsp
- 2 tablespoons vadouvan
- 2 garlic cloves finely grated, divided
- 1/2 cup plain whole-milk Greek yogurt, divided
- 5 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 pound small carrots, tops trimmed, scrubbed
- 1/4 teaspoon ground turmeric
- 2 tablespoons fresh lemon juice
- Very coarsely chopped cilantro leaves with tender stems and lemon wedges (for serving)