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Recipes
Toasted Pumpkin Seed and Arbol Vinaigrette
By KDHarmon
Heat a cast-iron skillet. Add the pumpkin seeds and toast over moderate heat until golden, 3 to 5 minutes
- 3 tablespoons pumpkin seeds
- 1/2 cup extra-virgin olive oil
- 1/2 cup canola oil
- 10 chiles de árbol, stemmed
- 2 garlic cloves, crushed
- 1/2 cup apple cider vinegar
- 3 tablespoons piloncillo (see Note)
- Fine sea salt
Self-Rising Biscuits
By KDHarmon
1) Preheat the oven to 425°
- 2 2 2 cups King Arthur Unbleached Self-Rising Flour
- 1/4 1/4 1/4 cup cold butter (cut into pats), or shortening
- 2/3 to 3/4 2/3 to 3/4 3/4 cup cold milk or buttermilk
Chocolate Fudge Blackout Cake
By KDHarmon
1) To make the filling: Place the chocolate chips, salt, sugar, and espresso powder in a blender or food processor ...
- Filling:
- 1 cup semisweet chocolate chips
- 1/8 teaspoon salt
- 2 tablespoons sugar
- 1/2 teaspoon espresso powder, optional; for enhanced chocolate flavor
- 1 large egg, at room temperature
- 1 cup heavy cream
- Cake:
- 2 cups sugar
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 tablespoons Cake Enhancer, Instant ClearJel, or cornstarch
- 3/4 cup (2 1/4 ounces) Double Dutch Cocoa Blend, Cocoa Rouge, or Dutch-process cocoa
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder, optional; for enhanced chocolate flavor
- 4 large eggs
- 3/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 1/4 cups water
- Icing:
- 1 1/2 cups chocolate chips or chopped semisweet or bittersweet chocolate
- 3/4 cup heavy cream
Orange Chipotle Mayonnaise
By KDHarmon
Mix all ingredients in small bowl
- 1 cup mayonnaise
- 3 tablespoons orange juice
- 1 tablespoon minced canned chipotle chilies
Garlic Confit Toast
By KDHarmon
Cook garlic in butter in a small covered saucepan over medium-low heat until golden brown and very soft, 15−20 mi...
- 1 head garlic, cloves peeled
- 1/2 cup (1 stick) unsalted butter
- 1 cup grated Parmesan
- 2 teaspoons chopped oregano
- 1 teaspoon freshly grated lemon zest
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt
- 1 baguette
Beecher's Mac and Cheese
By KDHarmon
Cheese Sauce: 1.Melt butter in a heavy-bottomed saucepan over medium heat; whisk in flour
- Cheese Sauce:
- Butter or vegetable oil, for baking dish
- 6 ounces penne
- 2 cups Beecher's Flagship Cheese Sauce
- 1 ounce cheddar cheese, grated (1/4 cup)
- 1 ounce Gruyere cheese, grated (1/4 cup)
- 1/4 to 1/2 teaspoon chipotle chile powder
- 4 tablespoons (1/2 stick) unsalted butter
- 1/3 cup all-purpose flour
- 3 cups milk
- 14 ounces cheddar cheese, preferably Flagship, grated (about 3 1/2 cups)
- 2 ounces Jack cheese, preferably Just Jack, grated (about 1/2 cup)
- 1/2 teaspoon coarse salt
- 1/4 to 1/2 teaspoon chipotle chile powder
- 1/8 teaspoon garlic powder
Sun-Dried Tomato Vinaigrette
By KDHarmon
In medium bowl, combine the vinegar, capers, lemon juice, garlic and rosemary
- 1/4 C sherry vinegar
- 2 Tbl capers, drained and rinsed, (roughly chopped if large)
- 2 tsp fresh lemon juice
- 2 cloves garlic, crushed and peeled
- 1/2 tsp rosemary, chopped
- 1/3 C extra virgin olive oil
- 1/2 C oil-packed sun-dried tomatoes, drained
- 3/4 tsp kosher salt
- Pinch cayenne, more to taste
Homestyle Fried Chicken
By KDHarmon
1. In a medium bowl, add the eggs and buttermilk, and whisk to combine
- 2 eggs
- 1/4 cup buttermilk
- 2 cups flour
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 cup cracker meal (crushed saltine crackers) or crushed potato chips
- Crisco or vegetable oil
- Bacon grease (optional)
- 3 pounds chicken, cut into pieces (drumsticks, thighs, breast)
Blueberry Sauce
By KDHarmon
Bring first 4 ingredients to boil in large saucepan, stirring constantly to dissolve sugar and cornstarch
- 2-1/2 C water
- 1 C sugar
- 2 Tbl lemon juice
- 2 tsp cornstarch
- 4 C blueberries (about 4 half-pint containers)
- 1/4 C red currant jelly
Smoked Onion Dressing
By KDHarmon
When the embers in your grill are beginning to die down, carefully tuck in the onions at the edge
- 4 medium yellow onions or large shallots
- 2 tablepoons distilled white vinegar
- 2 teaspoons grainy mustard
- Pinch of sugar
- 1/2 cup canola oil
- Kosher salt
- Pepper