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Recipes
Dubliner-Dill Skillet Irish Soda Bread
By KDHarmon
reheat the oven to 375 degrees F
- 4 cups all purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon Kosher salt
- 1 stick (1/2 cup) butter, softened
- 1 1/4 cup buttermilk, divided
- 1 large egg
- 6 ounces dubliner cheese, shredded
- 1/3 cup fresh dill, chopped, plus more to garnish
- 1/4 cup buttermilk
- 1 stick (1/2 cup) butter, melted, divided
Coffee Vinaigrette
By KDHarmon
Whisk vinegar, honey, and espresso in a medium bowl until honey and espresso are dissolved
- 3 tablespoons Sherry vinegar or red wine vinegar
- 1 teaspoon honey
- 1 teaspoon instant espresso
- 1/3 C olive oil
- salt and pepper to taste
Mushroom Croque Monsieur
By KDHarmon
Mornay sauce: •Melt butter in heavy medium saucepan over medium heat
- Mornay sauce:
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons all purpose flour
- 1 1/2 cups whole milk
- 1 bay leaf
- 1/2 cup finely grated Parmesan cheese
- Pinch of freshly grated nutmeg
- Hot pepper sauce
- Sandwiches:
- 1 8-ounce package crimini (baby bella) or button mushrooms, trimmed
- 7 tablespoons butter, room temperature, divided
- 2 tablespoons minced shallot
- 12 1/3-inch-thick slices egg bread
- 6 thin ham slices
- 12 ounces Gruyère cheese; 9 ounces thinly sliced, 3 ounces grated
- 2 tablespoons grated Parmesan cheese
- Fresh tarragon leaves (optional)
Red Cabbage Salad with Warm Pancetta-Balsamic Dressing
By KDHarmon
•Place currants in small bowl
- 1/4 cup dried currants
- 3 tablespoons balsamic vinegar
- 6 cups thinly sliced red cabbage (from about 1/2 medium head)
- 1 3-ounce package thinly sliced pancetta (Italian bacon), finely chopped
- 1 tablespoon finely chopped shallot
- 1 tablespoon extra-virgin olive oil
- 1/2 cup whole almonds, toasted, coarsely chopped
- 1/4 cup chopped fresh Italian parsley
Roast Sweet Potatoes
By KDHarmon
Preheat oven to 425 degrees
- 4 small sweet potatoes
- olive oil
- salt
- pepper
Pistachio Chocolate Chip Pound Cake
By KDHarmon
Preheat the oven to 350°F
- Cake:
- 3/4 3/4 3/4 cup (12 tablespoons) unsalted butter, softened
- 6 6 6 tablespoons cream cheese, softened
- 1/4 1/4 1/4 cup pistachio paste
- 1 3/4 1 3/4 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1 1/2 1 1/2 1/2 cups sugar
- 1 1 1 teaspoon baking powder
- 1/2 1/2 1/2 teaspoon salt
- 1/2 1/2 1/2 teaspoon vanilla extract
- 1/2 1/2 1/2 teaspoon almond extract
- 3 to 4 3 to 4 4 drops green food coloring, optional
- 5 5 5 large eggs
- 1 1 1 cup bittersweet chocolate chips
- 1/2 1/2 1/2 cup shelled pistachio nuts, roughly chopped
- Glaze:
- 3/4 3/4 3/4 cup chopped bittersweet chocolate
- 1/3 1/3 1/3 cup heavy cream
- chopped pistachios for garnish (optional)
Salsa Verde
By KDHarmon
•Combine anchovies (if using), garlic, capers, and chile in a mortar or food processor
- 6 oil-packed anchovy fillets, chopped (optional)
- 1 garlic clove, chopped
- 1 1/2 tablespoons capers, rinsed and chopped
- 1 Fresno chile or red jalapeño, stemmed, seeded, minced
- 4 cups loosely packed fresh flat-leaf parsley leaves, finely chopped
- 2 cups loosely packed fresh mint leaves, finely chopped
- 1 cup loosely packed fresh cilantro leaves, finely chopped
- 1 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt (optional)
Medallions of Veal with Mushrooms
By KDHarmon
Heat butter, add shallots and cook over medium heat until soft
- 4 oz mushrooms, sliced
- 2 Tbl butter
- 2 Tbl chopped shallots
- 1 pound veal medallions
- 2 tsp flour
- 1/4 C dry white wine
- 2 tsp lemon juice
- 1 packet chicken buillon
- 1 Tbl fresh minced or 1 tsp dried chervil
- 1/2 tsp dried thyme
- 3 Tbl non-fat milk
- 2 Tbl part-skim ricotta cheese
Corn Biscuits with Andouille Gravy
By KDHarmon
Preheat your oven to 400°F
- For the Biscuits:
- 2 cups Flour
- 1/2 cup Corn Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 2 tablespoons Sugar
- 1/2 teaspoon Salt
- 8 tablespoons Cold Unsalted Butter (cubed)
- 3/4 cup Buttermilk
- For the Sausage Gravy:
- 2 tablespoons Olive Oil
- 1/2 cup Onion (minced)
- 1 pound Andouille Sausage (casing removed, substitute with Mexican chorizo)
- 2 1/2 tablespoons Flour
- 2 cups Low Sodium Chicken Stock
- 3/4 cup Heavy Cream
- 3 Scallions (sliced)
- Pinch Red Pepper Flakes
- 1/3 cup Flat Leaf Parsley Leaves (chopped)
- Salt
Three Cheese Mac 'n' Cheese
By KDHarmon
1.Preheat the oven to 400 degrees F and butter a 10-inch cast-iron skillet
- 1 1/2 pounds penne
- 3 cups heavy cream or half-and-half
- 1/4 cup sweet onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 log (10-ounce) goat cheese
- 6 ounces sharp white cheddar cheese (shredded 1 1/2 cups)
- 1 cup packed Parmigiano-Reggiano cheese, freshly grated
- 1/4 cup sour cream
- 1 tablespoon chopped parsley
- 2 teaspoons chopped thyme
- 1 1/2 teaspoons grated lemon zest
- Salt
- Freshly ground white pepper
- 3 large egg yolks