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Recipes
Chocolate-Raspberry Mascarpone Bars
By KDHarmon
For the crust: Place an oven rack in the middle of the oven and preheat to 325 degrees
- Crust:
- Vegetable oil cooking spray
- 8 plain or almond biscotti, broken into 1-inch pieces (5 to 6 ounces)
- 5 tablespoons unsalted butter, chopped into 1/2-inch pieces, chilled
- 1/4 cup unsweetened cocoa powder
- 1/4 packed cup dark brown sugar
- 1/2 cup raspberry jam or preserves, such as Bonne Maman
- Filling:
- 1/2 cup semisweet chocolate chips, such as Ghirardelli
- 1 cup mascarpone, at room temperature (8 ounces)
- 1 cup sour cream, at room temperature (8 ounces)
- 5 large eggs, at room temperature
- 1/2 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- Special equipment: One 7-by-10 3/4-inch nonstick metal baking pan
Easy Chicken Marinade
By KDHarmon
Place the chicken pieces in a resealable bag, add the remaining ingredients, seal the bag and coat the chicken thor...
- 1/4 cup olive oil
- 2 tablespoons whole-grain mustard
- 1 tablespoon Worcestershire sauce
- 4 garlic cloves, smashed
- 3 thyme sprigs
- 1 jalapeño, thinly sliced
- 1 lemon, thinly sliced
Ropa Vieja
By KDHarmon
Starting with the steak, put all the ingredients except the cilantro and olives (if using) in a slow-cooker
- 1.5 pounds flank steak
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- Sazon, to taste (spice blend found in Latin American section of grocery store)
- Cumin, to taste
- Oregano, to taste
- 14-ounce can crushed tomato
- 1 tablespoon vinegar
- 2 tablespoons tomato paste
- 1 cup beef stock
- 1/2 bottle beer (pale ale)
- Tabasco, optional
- Cilantro and olives for serving, optional
Roasted Mushroom and Brie Soup
By KDHarmon
1.Toss the mushrooms in the oil, place on a baking sheet in a single layer and roast in a preheated 400F oven until...
- 1 tablespoon oil
- 1 1/2 pounds mushrooms, quartered
- 2 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 2 tablespoons flour (rice flour for gluten free)
- 1/2 cup white wine (or broth)
- 4 cups vegetable broth or chicken broth
- 4 ounces brie, cut into 1 inch pieces
- 1/2 cup milk or heavy cream
- salt and pepper to taste
Strawberry-Basil Shortcakes
By KDHarmon
Shortcakes: Preheat oven to 400°
- Shortcakes:
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 2 cups all-purpose flour, plus more for surface
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
- 1 cup heavy cream
- 1 large egg, beaten to blend
- Berries and assembly:
- 1 1/2 pound fresh strawberries, hulled, quartered (about 3 cups), divided
- 4 tablespoons sugar, divided
- 2 sprigs basil
- 2 cups heavy cream
- 2 tablespoons crème fraîche
Chocolate Espresso Pie Bars
By KDHarmon
Make the crust: Preheat the oven to 350°
- CRUST:
- 4 sticks unsalted butter, melted, plus more for brushing 4 1/2 cups all-purpose flour 3/4 cup packed light brown sugar 3/4 teaspoon kosher salt
- FILLING:
- 3 sticks unsalted butter, cut into large dice
- 1 cup dark chocolate chips 1 tablespoon pure vanilla extract
- 3 cups granulated sugar
- 1 tablespoon instant espresso powder 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 6 large eggs
- Confectioners’ sugar, for dusting
Shrimp and Chicken Etouffee
By KDHarmon
Heat a large pot over medium-high heat
- 2 tablespoons vegetable oil
- 1 pound andouille sausage, diced
- 3 pounds skin-on, bone-in chicken thighs
- Kosher salt
- 1/2 cup plus 2 tablespoons all-purpose flour
- 4 stalks celery, diced
- 1 large onion, diced
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1/4 teaspoon cayenne pepper
- 4 cups low-sodium chicken broth
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons dry sherry
- Freshly ground black pepper
Chocolate Cherry Muffins
By KDHarmon
Preheat oven to 375 degrees
- 2 C all purpose flour
- 2 C (11.5 oz pkg) milk chocolate chips, divided
- 1/4 C granulated sugar
- 1/4 C firmly packed brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 C chopped maraschino cherries
- 3/4 C milk
- 1/3 C vegetable oil
- 1 egg
Fruited Mustard
By KDHarmon
Alma's Sweet Hot Mustard: Mix together the dry mustard, sugar, salt and flour
- INGREDIENTS:
- 2 pounds unsalted butter
- 2 bay leaves, chopped
- 1 tablespoon chopped fresh rosemary
- 1 cup chopped dried cherries
- Freshly ground black pepper to taste
- 1 cup Alma's Sweet Hot Mustard*
- 2 cups Dijon mustard
- Alma's Sweet-Hot Mustard
- Makes about 1 cup
- 1/2 cup dry Colemans Mustard, about a 2 ounce can
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon all purpose flour
- 1/2 cup apple cider vinegar
- 1 cup plus 2 tablespoons (9 ounces) prepared yellow mustard
- 1 tablespoon melted unsalted butter
Porcini Mushroom Turkey with Mushroom Gravy
By KDHarmon
For mushroom butter: Place porcini in small bowl; add 1 cup boiling water
- Mushroom Butter:
- 1 ounce dried porcini mushrooms*
- 1 cup boiling water
- 4 garlic cloves, peeled
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1/4 cup chopped fresh Italian parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon chopped fresh mint
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- Turkey:
- 1 14- to 16-pound turkey, rinsed, patted dry inside and out; neck, heart, and gizzard reserved for Shortcut Turkey Stock
- 10 fresh Italian parsley sprigs
- 6 fresh rosemary sprigs
- 6 fresh thyme sprigs
- 2 tablespoons olive oil
- 2 cups Shortcut Turkey Stock or water
- Gravy:
- 1 pound crimini mushrooms, sliced
- 3 garlic cloves, chopped
- 2 tablespoons chopped shallot
- 1 cup dry white wine
- 2 cups Shortcut Turkey Stock
- 1 cup heavy whipping cream
- 2 tablespoons water
- 5 teaspoons cornstarch
- 1/4 cup chopped fresh Italian parsley
- 1 teaspoon chopped fresh mint