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Recipes
Toasted Spice Vinaigrette
By KDHarmon
Toast coriander, cumin, and fennel seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3...
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
Burnt Onion Butter
By KDHarmon
Heat oil in a medium skillet over medium heat
- Special equipment:
- 1 tablespoon vegetable oil
- 1 small red onion, 1/2 finely chopped, 1/2 thinly sliced
- Kosher salt and freshly ground black pepper
- 1/2 cup (1 stick) unsalted butter, room temperature
- A 4-oz. ramekin; spice mill or mortar and pestle
Herb Salt
By KDHarmon
Pulse sage, rosemary and thyme in food processor until coarsely chopped
- 8 fresh sage leaves
- 1/4 C fresh rosemary leaves
- 2 Tbl fresh thyme leaves
- 1 C kosher salt
- 1 Tbl crushed red pepper flakes
- 1 tsp fennel seeds
- 1/4 tsp freshly ground black pepper
Blueberry Buckle
By KDHarmon
Topping Whisk sugar, flour, cinnamon, nutmeg, and salt in a medium bowl
- Topping
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2" pieces
- Buckle
- 1/4 cup (1/2 stick) unsalted butter, room temperature, plus more for pan
- 1 1/2 cups all-purpose flour, plus more for pan
- 2 teaspoons baking powder
- 3/4 teaspoons kosher salt
- 3/4 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup heavy cream
- 1 pound fresh (or frozen, thawed) blueberries
- special equipment
- A 9"-diameter springform pan
Linguine with Green Olive Sauce and Zesty Breadcrumbs
By KDHarmon
Heat 1 Tbsp. oil in a medium skillet over medium and cook panko, stirring, until golden, about 5 minutes
- 1 tablespoon plus 1/2 cup olive oil
- 1/4 cup panko (Japanese breadcrumbs)
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh dill
- 1 teaspoon finely grated lemon zest
- 12 ounces linguine or other long pasta
- 4 oil-packed anchovy fillets
- 1 small garlic clove
- 1 cup chopped fresh parsley
- 1/2 cup chopped fresh basil
- 1 cup green olives, pitted, halved
- 3 tablespoons drained capers
- 1/2 ounce Parmesan, finely grated (about 1/2 cup), plus more for serving
- 2 tablespoons fresh lemon juice
Scalloped Potatoes with Leeks and Pancetta
By KDHarmon
Grease a 13x9” baking dish with ½ tablespoon of truffle butter
- 3 1/2 3 1/2 1/2 tablespoons Black Truffle Butter, divided use
- 4 4 1/4” ounces Pancetta, 1/4” dice
- 1 1 1 large leek, white and light green parts only
- 2 2 2 cups heavy cream
- 1 1 1 cup low-sodium chicken stock
- 1 1/2 1 1/2 1/2 pounds Yukon Gold potatoes, peeled
- 1 1 1 clove garlic, finely chopped
- 2 2 2 thyme sprigs
- 1 1 1 bay leaf
- 1/2 1/2 1/2 teaspoon freshly grated nutmeg
- Salt and freshly ground pepper
- 3/4 3/4 3/4 cup grated Gruyère or Comte cheese
- 1/2 1/2 1/2 cup panko breadcrumbs
Ricotta Cheesecake
By KDHarmon
•Put ricotta in a large fine-mesh strainer set over a bowl
- 2 15-oz. containers whole-milk ricotta
- 1 Tbsp. unsalted butter, room temperature
- 1 Tbsp. plus 1 cup sugar
- 3 Tbsp. unseasoned dry breadcrumbs
- 2 8-oz. packages cream cheese, room temperature, cut into cubes
- 2 large eggs
- 2 Tbsp. salt-free matzo meal
- 1 Tbsp. fresh lemon juice
- 2 1/2 tsp. lemon zest
- 2 tsp. vanilla extract
- 1/8 tsp. kosher salt
- Powdered sugar (for dusting)
- special equipment
- 8 "-diameter springform pan with 2 1/2"-high sides
Bourbon Glazed Baby Back Ribs
By KDHarmon
Whisk first 11 ingredients in small bowl
- 5 tablespoons honey
- 1/4 cup bourbon
- 1 1/2 tablespoons hoisin sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon plum sauce
- 1 1/2 teaspoons mild-flavored (light) molasses
- 1 1/2 teaspoons soy sauce
- 1 1/2 teaspoons Worcestershire sauce
- 3/4 teaspoon hot chili paste
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 2 1/4- to 2 1/2-pound racks baby back pork ribs
- 1 cup unsweetened pineapple juice
Nacho Mac and Cheese
By KDHarmon
Preheat oven to 425°F. Cook macaroni in large saucepan of boiling salted water until tender but still firm to bite...
- 2 cups small elbow macaroni
- 1/2 cup bottled thick and chunky salsa verde (medium heat)
- 1 cup (packed) fresh cilantro leaves
- 3 cups (packed) coarsely grated sharp cheddar cheese (12 ounces), divided
- 4 teaspoons all purpose flour
- 1 cup whole milk
- 3/4 cup heavy whipping cream
- 1/4 teaspoon (scant) ground cloves
- 1 cup large corn chips
Pineapple Upside-Down Doughnuts
By KDHarmon
A cute twist on a classic, these doughnuts are an easy treat to make and share
- One 20-ounce can pineapple slices, 1 teaspoon juice reserved and the rest drained
- 1 1/2 sticks (12 tablespoons) unsalted butter
- 1 cup dark brown sugar
- 1 3/4 cups all-purpose flour (see Cook's Note)
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1 large egg
- 18 maraschino cherries, stems removed