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Recipes
Boozy Fudge Sauce
By KDHarmon
Bring sugar, corn syrup, cocoa powder and 1 cup water to a boil in a medium saucepan over medium-high heat, stirrin...
- 1/3 C sugar
- 1/4 C light corn syrup
- 3 Tbl unsweetened cocoa powder
- 6 oz bittersweet chocolate (about 70% cacao), chopped
- 1/4 C bourbon, whiskey or rum
- 1/2 tsp kosher salt
White Chocolate Cranberry Cookies
By KDHarmon
Preheat the oven to 350 degrees F
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 cup dried cranberries, chopped
- 3/4 cup white chocolate chips
- 3/4 cup macadamia nuts, chopped
Roasted Onion Dip
By KDHarmon
Preheat the oven to 350°
- 2 medium unpeeled red onions
- 2 medium unpeeled Spanish onions
- 2 medium unpeeled sweet onions
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 teaspoon onion powder
- Kosher salt
- Pepper
- Fennel fronds, for garnish
- Herbed Potato Chips, for serving
Grilled Beer-brined Chicken
By KDHarmon
In 6- to 8-quart noncorrosive (stainless steel, enamel-coated or plastic) container or stockpot, mix water, kosher ...
- Brine and Chicken:
- 2 cups water
- 1/4 cup kosher (coarse) salt
- 1/4 cup packed brown sugar
- 4 cans or bottles (12 oz each) beer or nonalcoholic beer, chilled
- 2 cut-up whole chickens (3 to 3 1/2 lb each)
- Barbecue Rub:
- 1 tablespoon paprika
- 1 teaspoon table salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/4 cup vegetable oil
Lemon-Herb Turkey with Lemon-Garlic Gravy
By KDHarmon
For lemon-herb butter: Make 4 long 1/2-inch-deep cuts in lemon
- Lemon-Herb Butter:
- 1 large lemon
- 1 small head of garlic
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1/4 cup chopped fresh Italian parsley
- 3 tablespoons chopped fresh fennel fronds
- 1 small shallot, chopped
- 1 tablespoon chopped fresh sage
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 large pinch of powdered saffron or saffron threads
- Turkey:
- 1 14- to 16-pound turkey, rinsed, patted dry inside and out; neck, heart, and gizzard reserved for Shortcut Turkey Stock
- 3 lemons, cut into 1/8-inch-thick slices
- 10 fresh Italian parsley sprigs
- 6 fresh sage sprigs
- 6 fresh fennel fronds
- 2 tablespoons olive oil
- 2 cups Shortcut Turkey Stock or water
- Gravy:
- 2 cups (or more) Shortcut Turkey Stock
- 3 garlic cloves, chopped
- 1 small shallot, chopped
- 1/4 cup all purpose flour
- 1 teaspoon finely grated lemon peel
- 1/2 teaspoon sugar
- 1/4 cup chopped fresh Italian parsley
- 1 tablespoon chopped fennel fronds
- 2 teaspoons chopped fresh sage
- 1/2 cup crème fraîche* (optional)
Thai Chicken Soup
By KDHarmon
Heat the vegetable oil in a large pot over medium-high heat
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons green curry paste
- 6 cups low-sodium chicken broth
- 1 15-ounce can coconut milk
- 1 tablespoon fish sauce, plus more to taste
- 2 red bell peppers, thinly sliced
- 4 ounces thin rice noodles, broken into pieces
- 2 small skinless, boneless chicken breasts (about 1 pound), very thinly sliced crosswise
- 1 tablespoon fresh lime juice, plus more to taste
- 1 cup roughly chopped fresh cilantro
Za'atar Roast Chicken with Green Tahini Sauce
By KDHarmon
Green tahini sauce: Pulse garlic, parsley, tahini, lemon juice, and ½ cup water in a food processor, adding more ...
- Green tahini sauce:
- 2 cloves garlic, smashed
- 1 cup (lightly packed) flat-leaf parsley leaves with tender stems
- 1/2 cup tahini
- 1/4 cup fresh lemon juice
- Kosher salt
- Chicken and assembly:
- 1 3 1/2–4-lb. chicken, cut into quarters, or 2 large skin-on, bone-in chicken breasts and 2 skin-on, bone-in chicken legs
- 2 medium red onions, thinly sliced
- 2 cloves garlic smashed
- 1 lemon, thinly sliced, seeds removed
- 1 tablespoon ground sumac
- 1 1/2 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 cup low-sodium chicken broth or water
- 1/4 cup olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 2 tablespoons za’atar
- 2 tablespoons unsalted butter
- 1/4 cup pine nuts
- 6 pieces lavash or other flatbread
Grilled Romaine with Blue Cheese-Bacon Vinaigrette
By KDHarmon
Preheat the grill to high heat
- 4 tablespoons extra-virgin olive oil
- 3/4 cup chopped red onion
- 1/2 pound bacon, chopped
- 1/2 cup balsamic vinegar
- 3 heads romaine lettuce, cut in 1/2 lengthwise
- 1/2 cup crumbled blue cheese
- Freshly ground black pepper
Chile con Queso
By KDHarmon
Heat cheese in double boiler
- 1 lb Velveeta cheese
- 1 can chopped ortega chiles
- 2 tomatoes, chopped small
- 1 onion, chopped and sauteed
- 1 tsp chili powder
Hot and Sweet Soppressata and Fennel Pizza
By KDHarmon
Top dough with mozzarella, dot pie with tomato sauce, and top with hot and sweet soppressata, fennel, chiles, then ...
- 12 ounces fresh mozzarella, grated (about 2 1/2 cups)
- 1 cup Fresh Tomato Pizza Sauce (click for recipe)
- 2 ounces thinly sliced hot soppressata
- 2 ounces thinly sliced sweet soppressata
- 1/2 fennel bulb, thinly sliced
- 2 –3 fresh red chiles, thinly sliced
- 2 ounces Pecorino Romano, finely grated (about 1/2 cup)
- 1/4 cup olive oil
- Coarsely chopped fennel fronds, flaky sea salt (such as Maldon), and crushed red pepper flakes (for serving; optional)