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Recipes
Italian Wellington
By KDHarmon
Place a large skillet over medium-high heat and add the oil
- 2 tablespoons vegetable oil
- One 3- to 3 1/2-pound center-cut beef tenderloin, trimmed
- 1 teaspoon salt
- 1 sheet frozen puff pastry, such as Pepperidge Farm, thawed
- All-purpose flour, for dusting
- Eight 1/6-inch-thick slices prosciutto di Parma
- 2/3 cup jarred sun-dried tomato pesto
- 1 egg
- 1/2 teaspoon flaky sea salt
Beef Wellington with Gorgonzola
By KDHarmon
PreparationPreheat oven to 425°F
- 4 (1-1/2-inch-thick)filet mignons (about 6 ounces each)
- 4 large mushrooms (about 1/4 pound total)
- 1 tablespoon unsalted butter
- 1 tablespoon finely chopped shallot
- 1 tablespoon minced garlic
- 1 large egg
- 1 puff pastry sheet (from a 17 1/4-ounce package frozen puff pastry), thawed
- 4 tablespoons Gorgonzola cheese (about 2 1/2 ounces)
- For sauce
- 1 cup veal or beef demiglace
- 2 tablespoons Sercial Madeira
Spiced Pita Chips
By KDHarmon
Preheat oven to 400F degrees
- 4 pitas (or pita pockets - homemade is OK)
- 3 Tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon pepper
- sea salt
Cranberry Nut Biscotti
By KDHarmon
Preheat the oven to 350 degrees F
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup pistachios or almonds, coarsely chopped
- 2/3 cup dried cranberries
- 12 ounces good-quality white chocolate, chopped
Veal Piccata
By KDHarmon
Coat veal on each side with flour
- 4-6 oz veal chops or cutlets
- 1/2 C flour
- 6 Tbl butter
- 1/3 C dry white wine
- 3 Tbl fresh lemon juice
- Salt
- Pepper
- 1 Tbl chopped fresh parsley
Chocolate-Cherry Lattice Slab Pie
By KDHarmon
Special equipment: a 10-by-15-inch rimmed baking sheet For the filling: Put the cherries, granulated sugar, choco...
- Filling:
- 2 1/2 pounds fresh Bing cherries, pitted and halved, or 2 pounds frozen cherries
- 1 cup granulated sugar
- 4 ounces semisweet chocolate, coarsely chopped
- 3 tablespoons cornstarch
- Juice of 1 lemon
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon kosher salt
- 2 tablespoons unsalted butter, chilled and cut into small pieces, plus more for greasing the baking sheet
- Crust:
- Four store-bought refrigerated 9-inch pie crusts (two 14.1-ounce packages)
- 2 tablespoons heavy cream
- Granulated sugar, for sprinkling
- Topping:
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 2 tablespoons light brown sugar
Apple Brie Tart
By KDHarmon
Crust: Have measured 1/2 c ice cold water From the Alice Waters classic
- Crust (makes 2, so save one for later):
- 2 cups all purpose flour
- 1/2 tsp salt
- 12 Tbsp (1.5 sticks) butter, cut into small 1/4” cubes
- Filling:
- 2 large honeycrisp apples
- 8 oz brie
Spicy Watermelon Salad
By KDHarmon
1 To a large bowl, add the watermelon, jalapenos, baby arugula and mint
- 4 cups cubed seedless watermelon (1 inch cubes)
- 2 jalapenos (thinly sliced)
- 4 cups baby arugula
- 1 cup mint leaves (chopped, plus more for garnish)
- 1 orange (zest and juice)
- 2 limes (zest and juice)
- 1/4 cup extra-virgin olive oil
- salt and freshly ground black pepper
- 8 ounces crumbled feta
Five-Spice Cider Bundt Cake with Smoked Caramel Sauce
By KDHarmon
1. Make the cake: Preheat the oven to 325°
- For the Five-Spice Cider Bundt Cake:
- Nonstick cooking spray
- 2 cups all-purpose flour
- 2 1/2 teaspoons Chinese five-spice
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 cup dry hard cider, opened so it loses its fizz
- 3/4 cup vegetable oil
- 1/2 cup dark brown sugar
- 1 cup molasses
- 3 large eggs
- 1 1/4-inch piece fresh ginger, peeled and finely grated (2 teaspoons)
- For the Smoked Salted Caramel Sauce:
- 1/2 cup, plus 2 tablespoons, unsalted butter
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1/3 cup golden or light corn syrup
- 1 cup heavy cream
- 4 teaspoons smoked sea salt
Curried Meatballs
By KDHarmon
Meatballs: Preheat oven to 400°
- Meatballs:
- Olive oil
- 6 scallions, cut into 1-inch pieces
- 2 jalapeños, seeds removed if desired
- 6 garlic cloves
- 1 1-inch piece ginger, peeled, chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 2 pounds ground beef (20% fat)
- 1 large egg, beaten to blend
- 3 tablespoons plain yogurt
- 2 teaspoons kosher salt
- Curry Sauce:
- 1/4 cup olive oil
- 4 medium onions, chopped
- 10 garlic cloves, crushed
- 1 1 1/2-inch piece ginger, peeled, chopped
- 3 dried chiles de árbol
- 4 teaspoons curry powder
- 4 teaspoons ground cumin
- 4 teaspoons ground turmeric
- 3 tablespoons ground coriander
- 1 teaspoon black peppercorns
- 1 14.5-ounce can crushed tomatoes
- 1 bay leaf
- 1 tablespoon kosher salt, plus more
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon cayenne pepper
- Cilantro leaves with tender stems (for serving)