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Recipes
Angry Shrimp Pasta
By KDHarmon
In a pot of salted boiling water, cook the pasta until al dente
- 1 pound spaghettini
- 1/2 cup extra-virgin olive oil
- 1 pound large shrimp, shelled and deveined
- 1/2 cup panko
- 2 teaspoons crushed red pepper
- 2 garlic cloves, thinly sliced
- 1 teaspoon finely grated lemon zest
- Salt
- Pepper
- Chopped parsley, for garnish
Potatoes Romanoff
By KDHarmon
Preheat an oven to 425ºF
- 3 large russet potatoes, about 2 lb. total, unpeeled and scrubbed
- 3/4 cup minced shallots
- 2 1/2 cups grated white cheddar cheese
- 2 tsp. kosher salt
- 1/4 tsp. freshly ground white pepper
- 1 1/2 cups sour cream
Jerk Marinade
By KDHarmon
Purée 4 tablespoons oil and the next 10 ingredients in a food processor until smooth
- 6 tablespoons vegetable oil, divided
- 1/4 cup fresh lime juice
- 4 scallions, coarsely chopped
- 4 Scotch bonnet or habanero chiles, stemmed, seeded, coarsely chopped
- 3 garlic cloves, roughly chopped
- 2 tablespoons fresh thyme
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon (packed) dark brown sugar
- 2 teaspoons allspice berries
- 1 teaspoon kosher salt plus more
- 1/4 tablespoon freshly ground black pepper
- 2 tablespoons distilled white vinegar
Pacchieri alla Genovese
By KDHarmon
Heat a Dutch oven over medium-high heat and add oil, 2 turns of the pan
- 2 About 2 tablespoons olive oil
- 1/4 pound pancetta, bacon or guanciale, diced
- 2 pounds beef chuck, cut into chunks
- 1 carrot, chopped
- 2 ribs of celery with leafy tops, chopped
- 4 cloves garlic, crushed
- 1 large bay leaf
- 4 to 5 red or Tropea onions, quartered then very thinly sliced (oblong, Italian red onions)
- Salt and pepper
- 1/2 cup dry white wine
- 1 pound pacchieri, ziti rigate or rigatoni
- 2 to 3 tablespoons butter
- Grated Parmigiano-Reggiano cheese
Cinnamon-Sugar Muffins
By KDHarmon
Preheat oven to 375 degrees
- Topping:
- 1/2 C granulated sugar
- 1/2 C sifted all purpose flour
- 3 Tbl butter
- 1-1/2 tsp ground cinnamon
- Batter:
- 1-3/4 C sifted all purpose flour
- 1-1/2 tsp baking powder
- 1/2 tsp salt
- 6 Tbl butter, softened
- 1/3 C light brown sugar, packed
- 2 eggs
- 3/4 C milk
Stuffed Portabello Mushrooms
By KDHarmon
Place a grill pan over medium-high heat or preheat a gas or charcoal grill
- 2 tablespoons olive oil, plus 1/4 cup
- 12 ounces turkey sausage, casings removed
- 2 cloves garlic, minced
- 1/2 cup mascarpone cheese, at room temperature
- 2 tablespoons freshly chopped thyme leaves
- 2 tablespoons fresh chopped oregano leaves
- 3/4 cup plain bread crumbs
- 1 cup (4-ounces) Gorgonzola
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 6 large portobello mushrooms, stems removed
Paris Brest-Custard
By KDHarmon
Preheat the oven to 425 degrees F
- Custard:
- 1 cup water
- 8 tablespoons (1 stick) unsalted butter
- 1/2 teaspoon salt
- 1 1/2 teaspoons sugar
- 1 cup flour
- 3 to 5 eggs
- 1 1/2 teaspoons water
- 1/2 cup sliced almonds
- Custard, recipe follows
- Whipped cream, recipe follows
- Confectioners' sugar
- 2 cups whole, 2 percent fat, or 1 percent fat milk
- 1/2 vanilla bean, split lengthwise
- 6 egg yolks
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon unsalted butter
- Whipped Cream:
- 2 cups chilled heavy cream
- 2 tablespoons light brown sugar, packed
Smoked Gouda and Chipotle Grits
By KDHarmon
Melt butter in heavy large saucepan over medium-high heat
- 2 Tbl butter
- 2 C fresh or frozen (thawed) corn kernels
- 1 medium onion, chopped
- 5 C water
- 2 C whole milk
- 1 tsp coarse kosher salt
- 1 tsp coarsely ground black pepper
- 1-1/2 C quick-cooking white hominy grits
- 2 C (packed) coarsely grated rindless smoked Gouda cheese (about 8 ounces)
- 1 Tbl chopped canned chipotle chiles in adobo (can also use Jalapeno chiles)
- Chopped fresh cilantro
Salted Butter and Chocolate Chunk Shortbread Cookies
By KDHarmon
Made with lots of salted butter, the dough has just enough flour to hold it together and just the right amount of l...
- 1 cup plus 2 tablespoons (2 1/4 sticks) salted butter, cut into 1/2-inch pieces
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 6 ounces semisweet or bittersweet dark chocolate, roughly chopped
- 1 large egg, beaten Demerara sugar, for rolling
- Flaky sea salt, such as Jacobsen, for sprinkling
Cumin-Scented Quinoa and Black Rice
By KDHarmon
Bring rice and 1 cup water to a boil in a small saucepan
- 1/2 cup short-grain black rice
- 1 cup red quinoa, rinsed well
- 1 bay leaf
- 1/4 teaspoon kosher salt plus more
- 4 tablespoons extra-virgin olive oil, divided
- 1 small onion, finely chopped
- 3 large garlic cloves, minced
- 2 teaspoons cumin seeds
- 3 tablespoons fresh lemon juice
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons 1" pieces chives
- Freshly ground black pepper
- 1 lemon, cut into wedges
- Black rice and red quinoa are available at better supermarkets and at natural foods and specialty foods stores. (You can substitute any color of rice or quinoa.)