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Recipes
Roasted Pepper Pasta Salad
By KDHarmon
Preheat the broiler. Bring a pot of salted water to a boil
- 12 ounces mezzi rigatoni or other short tube-shaped pasta
- 2 bell peppers (red and/or yellow), halved, stemmed and seeded
- 6 cloves garlic, unpeeled
- 1/4 cup almonds
- 1/3 cup extra-virgin olive oil
- 1 lemon
- 8 ounces bocconcini (small mozzarella balls)
- 1 bunch fresh basil, leaves torn
- Freshly ground pepper
Truffle Vinaigrette
By KDHarmon
Add champagne vinegar, shallot, garlic, thyme and Dijon Mustard to a blender, blend for 20 seconds
- 1 Tbl Champagne Vinegar
- 1/4 tsp Garlic, minced
- 1/2 tsp Shallot, minced
- 1/2 tsp fresh Thyme, chopped
- 1/2 tsp Dijon Mustard
- 1 Tbl Truffle Oil
- 2 Tbl Canola Oil
- Salt, to taste
Mechoui Lamb Skewers
By KDHarmon
Skewer 4 ounces of lamb per serving, along with one-inch square pieces of red onion, red and/or yellow bell peppers...
- 1/2 cup olive oil
- 1/3 cup fresh-squeezed lemon juice
- 1 tablespoon garlic
- 4 tablespoons Spanish paprika*
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon harissa paste*
- 2 tablespoons fresh chopped thyme
- 1 teaspoon cracked black pepper
- 1/2 cup fresh mint, chopped
- 1/2 teaspoon paprika
- * Available at specialty shops in Pike Place market: the Spanish Table, Market Spice, The Souk
Spicy Creamed Corn Crumble
By KDHarmon
Preheat the oven to 375 degrees F
- 3 3 3 tablespoons unsalted butter, melted, plus more for the baking dish
- 3 3 3 tablespoons unsalted butter, melted, plus more for the baking dish
- 3 3 3 tablespoons unsalted butter, melted, plus more for the baking dish
- 6 to 8 6 to 8 4 ears of corn, kernels removed (about 4 cups) and juices scraped from the cobs and reserved
- 6 to 8 6 to 8 4 ears of corn, kernels removed (about 4 cups) and juices scraped from the cobs and reserved
- 6 to 8 6 to 8 4 ears of corn, kernels removed (about 4 cups) and juices scraped from the cobs and reserved
- 1 1/2 1 1/2 1/2 cups heavy cream
- 1 1/2 1 1/2 1/2 cups heavy cream
- 1 1/2 1 1/2 1/2 cups heavy cream
- 1/4 1/4 1/4 cup chopped pickled jalapenos
- 1/4 1/4 1/4 cup chopped pickled jalapenos
- 1/4 1/4 1/4 cup chopped pickled jalapenos
- 1 1 1 tablespoon sauce from canned chipotle in adobo
- 1 1 1 tablespoon sauce from canned chipotle in adobo
- 1 1 1 tablespoon sauce from canned chipotle in adobo
- 1/2 1/2 1/2 cup roughly chopped cilantro leaves
- 1/2 1/2 1/2 cup roughly chopped cilantro leaves
- 1/2 1/2 1/2 cup roughly chopped cilantro leaves
- Kosher salt
- Kosher salt
- Kosher salt
- 1 1 2 1/4 to tortilla chips (about 2 1/4 ounces; crushed to pea-size)
- 1 1 2 1/4 to tortilla chips (about 2 1/4 ounces; crushed to pea-size)
- 1 1 2 1/4 to tortilla chips (about 2 1/4 ounces; crushed to pea-size)
- 1/3 1/3 1/3 cup all-purpose flour
- 1/3 1/3 1/3 cup all-purpose flour
- 1/3 1/3 1/3 cup all-purpose flour
- 1/2 1/2 1/2 teaspoon sugar
- 1/2 1/2 1/2 teaspoon sugar
- 1/2 1/2 1/2 teaspoon sugar
- 1/2 1/2 2 1/4 crumbled Cotija cheese (about 2 1/4 ounces)
- 1/2 1/2 2 1/4 crumbled Cotija cheese (about 2 1/4 ounces)
- 1/2 1/2 2 1/4 crumbled Cotija cheese (about 2 1/4 ounces)
- Lime wedges, for serving
- Lime wedges, for serving
- Lime wedges, for serving
Raspberry-Lime Dressing
By KDHarmon
In food processor, combine raspberries, vinegar, orange juice and rind, lime juice and rind, onion, mint and salt
- 2 C raspberries
- 1 clove garlic, chopped or pressed
- 1 orange, juice, rind grated
- 1 lime, juiced, rind grated
- 1/4 C sweet onion, chopped
- 1/4 C mint, stemmed and shredded
- 1/4 tsp kosher or sea salt
- 1/4 C rice vinegar or white balsamic
Pesto
By KDHarmon
Place all in food processor, blend about 3 minutes, stopping occasionally to scrape sides, until smooth
- 2 C firmly packed fresh basil leaves
- 3/4 C grated Parmesan
- 3/4 C olive oil
- 2 Tbl toasted pine nuts
- 4 cloves garlic
Brown Butter and Herb Soda Bread
By KDHarmon
Position rack in center of oven and preheat to 375°F
- 1/4 cup (1/2 stick) unsalted butter
- 3 1/2 cups all purpose flour
- 1/2 cup old-fashioned oats
- 1 tablespoon sugar
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 teaspoon ground black pepper plus additional for topping
- 1 3/4 cups buttermilk
- 1 egg white, beaten to blend
Tagliatelle with Porcini and Herbs
By KDHarmon
Step 1 Peel stems of mushrooms, if woody; separate stems from caps
- 2 pounds porcini or cremini mushrooms, cleaned and trimmed
- 5 tablespoons olive oil, divided
- 2 small (8-ounce) white onions, finely chopped (about 1 3/4 cups)
- 6 thyme sprigs
- 4 garlic cloves, thinly sliced (about 1/4 cup)
- 5 tablespoons kosher salt, divided
- 1/2 cup dry white wine
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon black pepper
- 6 quart water
- 3/4 cup unsalted butter (6 ounces), chilled and cut into 1/2-inch pieces
- 1 ounce Parmigiano-Reggiano cheese, finely grated on a Microplane (about 2/3 cup)
- 1/4 cup chopped fresh nepitella (or a blend of fresh oregano and mint)
Creamy Pumpkin Soup with Toasted Hazelnut Frico
By KDHarmon
Preheat the oven to 400 degrees F
- 1/4 cup hazelnuts
- 3/4 cup finely grated Parmigiano-Reggiano
- Olive oil, for drizzling
- 4 tablespoons unsalted butter
- 1/2 cup finely chopped yellow onion
- 1/3 cup finely chopped carrot
- 1/3 cup finely chopped celery
- 4 teaspoons finely chopped fresh sage leaves
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 2 1/2 teaspoons minced garlic
- 1 cup half-and-half
- 1/4 cup cornstarch
- 3 cups chicken broth
- 1 (15-ounce) can pumpkin puree
- 1/3 cup firmly packed dark brown sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Frozen Peanut Butter Bites
By KDHarmon
Using an electric mixer or a whisk, beat the peanut butter and confectioners' sugar together until smooth and stiff
- 1 (18-ounce) jar creamy peanut butter
- 2 1/2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 8 ounces semi-sweet chocolate, chopped