KDHarmon's profile page
Recipes
Rosemary-Mustard Chicken
By KDHarmon
Put chicken in large bowl and season with salt and lots of pepper
- 1/3 C Dijon Mustard
- 1/3 C Mayonnaise
- 1/2 tsp chopped fresh Rosemary
- Salt
- Pepper
- Chicken breasts
Crostini with Apple and Onion Confit
By KDHarmon
For the confit: In a high-sided skillet, heat the butter and oil over medium heat
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons extra-virgin olive oil
- 1 large onion, thinly sliced
- 1 green apple, such as Granny Smith, unpeeled, cored and thinly sliced
- 1 red apple, such as Washington, unpeeled, cored and thinly sliced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon chopped fresh thyme leaves
- 1 French baguette, thinly sliced into 26 (1/4 to 1/2-inch thick) slices
- Extra-virgin olive oil for drizzling
- 3 ounces creamy gorgonzola cheese sliced into 26 (1/4-inch thick) 1-inch squares
- 1 tablespoon chopped fresh thyme leaves
Wine Cake
By KDHarmon
Preheat oven to 350 degrees
- 1 package yellow cake mix
- 1 large or 2 small instant vanilla pudding mix
- 3/4 C sherry
- 3/4 C oil
- 1 tsp baking powder
- 4 eggs
- 2 tsp almond extract
- powdered sugar
Lemon Ricotta Cookies with Lemon Glaze
By KDHarmon
Preheat the oven to 375 degrees F
- Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 1 (15-ounce) container whole milk ricotta cheese
- 3 tablespoons lemon juice
- 1 lemon, zested
- Glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 lemon, zested
Crispy Bacon Wrapped Chicken with Arugula Fennel Salad
By KDHarmon
Preheat the oven to 375 degrees F
- Sauce:
- 1 bottle light-bodied dry red wine, such as Pinot Noir or Beaujolais
- 2 shallots, sliced
- 2 cloves garlic, roughly chopped
- Small bunch fresh basil
- 2 cloves
- 1 dry bay leaf
- 1 cup chicken stock
- 2 tablespoons cold butter, diced
- Salt and freshly ground black pepper
- Chicken:
- 4 boneless, skinless chicken breast halves, about 1 pound, preferably organic, trimmed and squared off a bit
- Kosher salt and freshly ground black pepper
- 16 slices bacon, not thick cut, from 16-ounce package
- 2 tablespoons olive oil
- Arugula-Fennel Salad:
- 2 tablespoons freshly squeezed Meyer lemon juice
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 cups baby arugula, 2 ounces, trimmed and washed
- 1 small fennel bulb, thinly sliced, 1 1/2 cups
White Sauce
By KDHarmon
Purée cream, basil, fennel, chives, lemon zest, lemon juice, garlic, and red pepper flakes in a food processor or ...
- 2 cups heavy cream
- 1/2 cup chopped basil
- 1/4 cup chopped fennel fronds
- 1/4 cup chopped chives
- 1-1/2 teaspoons finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 small garlic clove, finely grated
- Pinch of crushed red pepper flakes
- Kosher salt, freshly ground pepper
Spicy Fried Shrimp
By KDHarmon
Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; s...
- For the Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
- 2 teaspoons honey
- Kosher salt
- For the Shrimp:
- Vegetable oil, for frying
- 2 large eggs
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- Kosher salt and freshly ground pepper
- 1 1/4 pounds small shrimp, peeled and deveined
- Bibb lettuce leaves, for serving
- Thinly sliced scallions, for garnish
Shrimp Toast
By KDHarmon
In the bowl of a food processor, combine the shrimp, egg white, garlic, soy sauce, sesame oil, ginger and lime zest
- 1/2 pound shrimp (peeled and deveined, tails removed)
- kosher salt
- freshly ground black pepper
- 1 large egg white (beaten until frothy)
- 1 clove garlic (minced)
- 1 1/2 tablespoon soy sauce
- 2 Tsp sesame oil
- 2 Tsp fresh ginger (grated)
- 1 lime (zested)
- 1/4 cup finely sliced scallions
- 2 tablespoons finely chopped cilantro
- 4-6 slices Pullman loaf (sliced 1/4" thick)
- vegetable or canola oil
- 2 tablespoons black sesame seeds (to garnish)
Moroccan Chicken with Green Olives and Lemon
By KDHarmon
Cut 1 lemon into 8 wedges
- 2 Meyer lemons or regular lemons
- 1 tablespoon olive oil
- 1 large onion, halved, thinly sliced
- 2 garlic cloves, pressed
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 2 cups low-salt chicken broth
- 1 4 1/2-pound chicken, cut into 8 pieces, skin removed
- 1/2 cup green olives
Mexican Chicken and Pork Stew
By KDHarmon
For Meats: Heat butter and oil in Dutch Oven
- For Meat:
- 2 Tbl butter
- 2 Tbl oil
- 1 pound boneless pork, cut into 1-inch cubes
- 1 chicken (4-5 pounds), disjointed
- 1/2 C flour
- For Sauce:
- 1 Tbl slivered almonds
- 2 tsp sesame seeds
- 1 medium onion, chopped
- 1 green pepper, seeded and chopped
- 1-16 oz. can tomatoes
- 2 C chicken stock
- 1 C white wine
- 1/4 C sugar
- 1-1/2 tsp cinnamon
- 1 Tbl chili powder
- 3 cloves garlic
- 1 bay leaf
- 1 medium apple, diced
- 1 C pineapple chunks, drained