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Recipes
Bleu Cheese Ranch Dressing
By KDHarmon
Combine the creme fraiche, buttermilk, basil, parsley, chives, thyme, garlic, lemon juice and onion powder with a w...
- 1 cup creme fraiche
- 1/4 cup buttermilk
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley leaves, chopped
- 2 tablespoons freshly sliced chives
- 1 teaspoon fresh thyme leaves, chopped
- 1 clove garlic, chopped
- 1/2 lemon, juiced (about 1 tablespoon)
- 1/4 teaspoon onion powder
- 1/3 cup crumbled blue cheese
- Kosher salt and coarsely ground black pepper
Shrimp Siu Mai
By KDHarmon
Dumplings: In a medium bowl, whisk together the egg white, sesame oil and arrowroot until frothy
- Dumplings:
- 1 egg white
- 1 teaspoon sesame oil
- 1/2 teaspoon arrowroot
- 1/2 red bell pepper, cored, seeded and diced into 1/4-inch pieces
- 1 medium carrot, peeled and diced into 1/4-inch pieces
- 1/4 cup frozen petite peas, thawed
- 1/4 cup chopped chives
- 1 (1-inch) piece fresh ginger, peeled and minced
- 1 teaspoon kosher salt
- 1/2 pound large shrimp, peeled, deveined and cut into 1/4-inch pieces
- 4 egg roll wrappers
- Vegetable oil cooking spray
- Dipping sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 3/4 teaspoon hot sauce (recommended: Sriracha)
- 1 garlic clove, minced
Honey Pecan Chicken
By KDHarmon
Add coconut oil to a large sauté pan over medium-high heat
- 4 chicken breasts
- 1 teaspoon sea salt
- Freshly ground black pepper
- 2 tablespoons extra virgin coconut oil
- 2/3 cup raw, local honey
- 1 cup chopped pecans
- 3 cloves garlic (minced)
- 1 tablespoon Italian seasonings
- A dash of ground cinnamon
- A handful of fresh Italian flat leaf parsley (chopped)
Red Rice Salad with Pecans, Fennel and Herbs
By KDHarmon
Cook rice according to package directions
- 1 cup red rice (can substitute short-grain brown rice)
- 1 small fennel bulb, very thinly sliced
- 1/4 medium red onion, thinly sliced
- 3 tablespoons fresh lime juice, divided
- 2/3 cup pecans, divided
- 1/4 cup olive oil
- 1/2 cup cilantro leaves and finely chopped tender stems
- Kosher salt and freshly ground black pepper
- Toasted pistachio oil or almond oil (for serving; optional)
Chicken with Mustard Mascarpone Marsala Sauce
By KDHarmon
Sprinkle the chicken with salt and pepper
- 1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 5 tablespoons butter, divided
- 3/4 cup chopped onion
- 1 pound cremini mushrooms, sliced
- 2 tablespoons minced garlic
- 1 cup dry Marsala wine
- 1 cup (8 ounces) mascarpone cheese
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
- 12 ounces dried fettuccine
Upside Down Baked Apple French Toast
By KDHarmon
Preheat oven to 375 F. Peel, core, and cut each apple into 3/4 inch thick wedges
- 4 tart apples, such as McIntosh or Granny Smith
- 2 tablespoons fresh lemon juice
- 3 large ripe bananas
- 1/2 teaspoon ground cinnamon
- 3 tablespoons unsalted butter
- 1/2 cup (firmly packed) light brown sugar
- 1 tablespoons maple syrup
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 4 to 5 slices challah bread (1-inch thick)
Raspberry Tiramisu
By KDHarmon
Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend
- 1 cup seedless raspberry jam
- 6 tablespoons orange liqueur (recommended: Grand Marnier)
- 1 pound mascarpone cheese, at room temperature
- 1 cup whipping cream
- 1/4 cup sugar
- 1 teaspoon pure vanilla extract
- 28 soft ladyfingers or 2 (12-ounce) pound cakes, cut into 3 by 1 by 1 1/2-inch pieces
- 3 (1/2 dry pint) baskets fresh raspberries (about 3 3/4 cups total)
- Confectioners' sugar, for serving
Bernaise Sauce
By KDHarmon
Combine vinegar, white wine, shallot and tarragon leaves in small saucepan
- 1/2 C white wine vinegar w/Tarragon
- 1/4 C dry white wine
- 1 shallot, finely chopped
- 1/2 tsp dried tarragon leaves
- 3 egg yolks
- 1 dash cayenne pepper
- 1 cube butter
Tex Mex Enchiladas
By KDHarmon
Dried chiles vary in size and weight
- Gravy:
- 2 dried ancho chiles, stemmed, seeded, and torn into 1/2-inch pieces (1/2 cup)
- 1 tablespoon cumin seeds
- 1 tablespoon garlic powder
- 2 teaspoons dried oregano
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- Salt and pepper
- 2 cups chicken broth
- 2 teaspoons distilled white vinegar
- Enchiladas:
- 12 (6-inch) corn tortillas
- 1 1/2 tablespoons vegetable oil
- 8 ounces Monterey Jack cheese, shredded (2 cups)
- 6 ounces sharp cheddar cheese, shredded (1 1/2 cups)
- 1 onion, chopped fine
Cream Cheese Flan
By KDHarmon
Preheat oven to 350 degrees
- 1-1/2 C sugar
- 1 C water, divided
- 1 8-ounce package cream cheese, room temperature
- 1 14-ounce can sweetened condensed milk
- 5 large eggs
- 1 large egg yolk
- 1 C canned, evaporated milk
- 1 tsp vanilla extract
- Pinch of salt