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Recipes
Spaghetti Squash with Mushrooms and Parmesan
By KDHarmon
1. Preheat oven to 380Fº 2
- ◾2 pounds spaghetti squash
- ◾2 tablespoons extra virgin olive oil
- ◾2 cups button mushrooms chopped bite size
- ◾2 cloves garlic finely chopped
- ◾1 tablespoons fresh thyme
- ◾1/4 cup Parmesan cheese grated
- ◾handful flat leaf parsley finely chopped
- ◾salt and pepper to taste
Horseradish Crusted Steak Roulade
By KDHarmon
Prepare the stuffing for the steak: Preheat the broiler and place the peppers cut-side down on a foil-lined broil...
- Steak:
- 2 red bell peppers, stemmed, halved lengthwise and seeded
- 3 tablespoons extra-virgin olive oil
- 1 leek, white and light-green parts only, finely chopped
- 2 cloves garlic, minced
- 1 cup chopped fresh parsley
- Kosher salt and freshly ground pepper
- 1 2 1/4-to-2 1/2-pound flank steak, trimmed
- 1/2 pound sliced provolone cheese (about 8 slices)
- For the Crust:
- 3/4 cup breadcrumbs
- 3 teaspoons chopped fresh rosemary
- 3 tablespoons chopped fresh parsley
- 3 tablespoons drained horseradish
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- Kosher salt and freshly ground pepper
Sticky Toffee Banana Pudding
By KDHarmon
Toffee sauce: •Bring 1 1/4 cups cream, brown sugar, corn syrup, butter, and 1/8 teaspoon salt to boil in heavy s...
- Toffee sauce:
- 1 1/4 cups plus 3 tablespoons (or more) heavy whipping cream
- 1/2 cup (packed) golden brown sugar
- 1/2 cup dark corn syrup
- 1/4 cup (1/2 stick) unsalted butter
- Banana Cake:
- 2 cups unbleached all purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 2/3 tablespoons (packed) dark brown sugar
- 2 large eggs
- 1 cup mashed very ripe bananas (2 to 3)
- 1 tablespoon dark rum
- 1 1/2 teaspoons vanilla extract
- Sliced bananas (optional)
- special equipment
- 8 x8x2-inch nonstick metal baking pan
Triple Citrus-Ginger Quick Bread
By KDHarmon
Preheat an oven to 350°F
- 2 cups all-purpose flour
- 1 cup sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- Zest of 1 orange
- Zest of 1 lemon
- Zest of 1 lime
- 1/2 cup finely diced candied ginger
- 3/4 cup milk
- 2 eggs
- 8 Tbs. (1 stick) unsalted butter,< melted and cooled
- 1 tsp. vanilla extract
Shrimp with Red Curry and Basil
By KDHarmon
1. Melt butter in large nonstick skillet on medium heat
- 1 tablespoon butter
- 2 pounds large shrimp, peeled and deveined
- 2 green onions, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 cup white wine
- 1 1/2 teaspoons McCormick® Gourmet Collection Curry Powder, Red
- 1 teaspoon fresh lime juice
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 large fresh basil leaves, rolled lengthwise and thinly sliced
- 1/2 cup sour cream
Spring Rolls
By KDHarmon
Make the dipping sauce: In a small mixing bowl, combine all the ingredients and set aside until ready to serve
- For the Dipping Sauce:
- 1/3 cup soy sauce
- 1 tablespoon rice vinegar
- 1/4 teaspoon sesame oil
- 2 teaspoons honey
- 2 teaspoons chili oil
- 1/2 teaspoon finely grated ginger
- For the Spring Rolls:
- 1 tablespoon canola oil
- 1 teaspoon minced garlic
- 2 teaspoons finely grated ginger
- 3 green onions, minced
- 12 shiitake mushroom caps, julienned
- 1/2 small green cabbage, shredded (about 2 cups)
- 1 cup bamboo shoots, drained and julienned
- Kosher salt, to taste
- 1 1/2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons finely chopped cilantro
- Spring roll wrappers, defrosted
- 1 egg white, lightly beaten
- Canola oil, for frying
Orecchiette Carbonara with Leeks
By KDHarmon
•Cook bacon in large skillet over medium heat until crisp, about 8 minutes
- •4 applewood-smoked bacon slices, diced
- •2 medium leeks (white and pale green parts only), halved lengthwise, then cut crosswise into 1/3-inch pieces
- •10 ounces orecchiette (little ear-shaped pasta) or small shells
- •2 large eggs, room temperature
- •1/2 cup freshly grated Parmesan cheese plus additional for serving
- •1 tablespoon chopped fresh Italian parsley
Barley and Mushroom Salad
By KDHarmon
This hearty grain salad combines barley with sautéed mushrooms, leeks, and shallots
- 1 1 1 cup barley
- Kosher salt
- 3 3 3 tablespoons Black Truffle Butter
- 1 1 1 medium shallot, finely chopped
- 2-inch 2-inch 2-inch piece leek, white and light green part only, halved lengthwise & thinly sliced
- 2 2 2 cloves garlic, smashed & finely chopped
- 1 1 1 pound Mushrooms, trimmed and rough sliced and lightly scored
- Freshly ground black pepper
- 1 1 1 teaspoon fresh thyme leaves
- 4 4 1/4-inch ounces Ventrèche, cut into 1/4-inch dice
- 1/8 1/8 1/8 cup finely chopped flat-leaf parsley
- 1 1 1 lemon, juice and zest
Quinoa with Garlic, Pine Nuts and Raisins
By KDHarmon
Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes
- 1 cup quinoa, rinsed well
- 1/4 cup pine nuts
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1/3 cup chopped fresh parsley
- 1/4 cup raisins
- 1 tablespoon fresh lemon juice
- Freshly ground pepper
Shrimp Creole
By KDHarmon
Put the shrimp into a large bowl, season with salt and pepper, then mix in the lemongrass
- 5 pounds jumbo Louisiana or wild American shrimp, peeled and deveined
- Salt
- Freshly ground black pepper
- 1 tablespoon minced fresh lemongrass
- 1/2 cup olive oil
- 3 medium onions, diced
- 10 cloves garlic, thinly sliced
- 1 stalk celery, diced
- 1 bell pepper, red, green, or yellow, seeded and diced
- 5 pounds overripe Brandywine or other heirloom tomatoes, peeled, seeded, and chopped
- 1 bay leaf
- 1/4 teaspoon ground allspice
- 1 tablespoon crushed red pepper flakes
- Leaves from 2 branches fresh basil, chopped
- Leaves from 1 sprig fresh mint, chopped
- Sugar
- 6 –8 cups cooked Basic Louisiana White Rice